Graham guardian., 1900-11-09

i
having killed, or injured the health
of any of the creamery's customers,
is no argument for the continuance
of its use. 1t should not be neces-
sary to prove that the substance
will cause direct injury in the
doses in which milk is used in
. order to establish the fact that it is
harmful. Many cases of sickness
and death have been traced to the
presence Of chemical preservatives
in milk and the citizens of Tucson
are at present investigating cases
in which death is supposed to have
resulted from this cause.
The laws of twenty-six of our
states make this adulteration of
milk crime punishable by fine or
Imprisonment. Unfortunately our
territory has no law providing for
the punishment of this crime. All
creamery men should, then, be a
law upon themselves and, stand
ing together, unrelentingly refuse
any milk suspected of having been
treated with chemical preservatives
or any other form of adulteration.
The use of chemical preserva-
tiyes is the unscrupulous mans
substitute for care and cleanliness,
for by proper handling, milk may
be kept sweet until delivered to
the factory, even in an Arizona
climate. A former Timely Hint
dwelt somewhat at length upon
the necessity of cleanliness in hand
ling milk and we would now like
to emphasize more strongly and
specifically the necessity of paying
proper attention to cooling the
milk.
One morning in July the writer
stood at the weigh can of cream
cry and took the temperature and
tested the acidity of each lot of
nights and mixed nights and
mornings milk delivered. If these
lots of milk had all been handled
with equal care as to cleanliness,
the temperature at which they had
stood through the night, as indicat-
ed by that taken ut the creamery
in the morning, might be reasonab-
Iy considered rs responsible for
their acid condition at that time.
The temperatures of the nights
milk varied from Is to 93 degrees
f., and while the variations IN
laciditv did not conform exactly
with those Of temperature, general
ly speaking, the warmer the milk
the worse its condition. II is
needless to say that the milk at 93
degrees was sour; it was so sour
that particles of cl0bber stuck to
the sides Of the weigh can as the
milk was drawn off, and yet the
driver insisted that the milk was
sweet and became proianely
abusive when the weigher politely
told him that milk in that condi-
tion would thereafter be refused
Other lots Of milk with a tempera-
ture as low as 81 degrees were
sour, indicating that lack Of clean
illness had contributed to their
souring.
AS stated before, this condition
of affairs is absolutely Unnecessary.
In our experience at the Expert
mcnt Station farm we have OBJ
served that by the use of the or
dinary tin drum milk cooler filled
with well water, which with us
has Il temperature Of from 70 to 73
degrees, milk may be reduced in
temperature ten degrees; that by
running it over the cooler a second
time the temperature may be
brought down five degrees more;
and that by wrapping the cans in
which the milk stands over night
in wet burlap or gunny sacks the
temperature may he still further
reduced to that of the atmosphere
or lower. During the first fifteen
days in July, including the hottest
days and nights Of the season and
the hottest twcnty-four hour period
recorded since the establishment
of the weather bureau in Phoenix,
the average temperature of the
nights milk in the morning, un-
der this treatment, was II degrees,
which was less than the average
minimum temperature of the at
mosphere for that period. On
very warm nights the temperature
Of the milk went several degrees
below that Of the surrounding air.
Under this treatment the increase
of acid in the milk during the
night was very slight. The average
per cent Of acid in the milk inn
mediately after milking, during
the first ten days of July, was .165
per cent, while the same milk on
the following morning showed a
presence Of only IT per cent of
acid. Milk seldom smells or
tastes sour when containing less
than 3 per cent of acid.
With these facts to base con-
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