New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-07-16
MILK YOU CAN SAFELY USE.
PRECAUTIONS EMPLOYED TO INSURE
PURITY.
THE DIFFERENCE BETWEEN sTEHLZING AND
PAsTEURIzING- GUARDING THE SOURCES
OF SUPPLY

OF SUPPLY
The question VI a pure milk supply for great
city is one that always possesses popular in
terest; but the revelations made during the
last few months of the deleterious effects OF
some OF the means resorted to by dairymen and
milk dealers to keep milk from spelling nave
brought the matter into exceptional prominence
of late.
1t is due to the New-York Board OF Health to
say that its system OF inspection. both when
the milk Is brought into town wholesale ana
while il is being ietailed from the shops, Is so
thorough that there is little chance for the sale
of tactical fluid with disease germs In IT, or di-
luted with an excessive amount OF water OF
"doctored" with such preservatves as saicync
acid, borc acid and formadehyde. But the pos
sibility OF accidental deterioration after the mix
has once been examined and the lack of care
on the part Of many dairymen who send milk
to the metropolis have created enough uneasi-
ness in the public mind to render additional un-
official precautions desirable if not necessary.
These precautions take the form Of such treat
ment Of the milk after 1t arrives as will keep
1t free from disease germs and the employment
Of safeguards Of a preventive nature before the
milk gets here At all.
It has long been known that mere boiling Of
milk would kill bacteria in II. This is the sim
plest mode Of disinfecting milk And what is
generally sold as "sterilized" milk has been
heated to a temperature closely approaching or
fully attaining 90 degrees Fahrenheit The
corporation that does business under the name
of the Sterized Milk Company employs a pat
ented process invented by one Applcberg; and
those who control it chary about imparting
Information on The subject. However except in
certain details, here is no secret in the system
"Pasteurized" milk is also rendered safe by
means of heat, but the temperature developed
Is not quite so hgh as in the ordinary steriliz-
Ing process. Even here there is a slight diver
sity Of practice. some operators never going
above $50 degrees Fahrenheit, others reaching
1G7-Pasteur's own practice and still others
using yet higher temperature
MR.. STRAUSS METHOD.
At the Straus headquarters in Avenue the
following routine is observed The milk, having
been kept in n cool room from its delivery at 3
or ( a. m. until O'Clock, Is first cleaned by APP
paratus resembling the separator" Of a dairy.
BY centrifugal force all solid particles are thrown
out Of the fluid but without enectng divorce
between the cream and milk. The milk is next
drawn off into small bottles, usually contain
ing six ounces. These have previously been
washed with antiseptic solutions. Rubber corks
are now inserted The shoppers each have a
groove reaching part Of the way up one side;
and at first they are put in rather loosely.
SO that when the bottles are heated provision
is made for the expansion Of the contents
The bottles are set upright in light metal
frames or carriers and lowered into copper boil
ers resembling ordinary wash boilers The car
riers are composed Of a dozen cylindrical YES
erfH han, h1ftI nd
wall Of cool wafer surrounds each bottle when
1t is first placed in the centre of one Of the
cylinders When a carrier is lowered to a boiler
the water there has a temperature Of 2l2 de-
grees. But the effect Of the cool environment Of
the bottles is to bring the temperature in the
boiler down to about 10 Ccntigrade, or 1G7
No more steam is admitted to the
boiler and hence 10 more heat is applied.
After the milk has been in the boiler for half
al hour the carriers are lifted out and set in a
large tank of cold water to take away the sur
plus heat Before immersion in this bath the
bottles have their corks driven in firmly, SO that
they are air tight from that time on until
opened by the consumer. Pasteurzed milk Will
keep for forty-cght hours at least, if not I'M
cOrked. But it should bc stored in a cool place
Indeed. il is alleged that milk that
has been raised to a temperature Of only 40 de-
grecs may be kept for a month with proper care.
Even when utterly free from germs and other ,
wise Of excellent quality. milk is sometimes not !
quite adapted to the feeding Of Infants es
pecially If the latter are very young and deli f,
cate. Within the last few years there has grown F.
lp an industry whose object is 50 to modify /
The best dairy milk TO suit the requirements ,
Of these important members Of the community. /
The Walker Gordon Laboratory Company, for |
Instance, has been doing business Of this kind .
n New-YOrk for eight or nine years and it .
lnM his hranch LnLses In a dnZen of the LARGEST |