Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1902-02-22
IMPORTANCE OF PURE MILK.
BY DIR. ]. G, Il. KING.

The Importance OF pure milk has be.
come 80 well known that everywhere,
boards Of health, physicians and city
governments are giving the subject
most careful attention
Tho difference between a pure ana an
impure mix supply Is az once appar.
ent by the difference In the number OF
deaths among children under Ave years
OF age, whose diet IS largely milk. The
records Of our own city for the past
year, when the milk supply was the
purest ever distributed herd. shows a
decrease in such deaths OF IS over the
previous year. This Is certainly great
improvement and shows the wisdom OF
this city council in creating the Office OF
city chemist and securing the constant
supervision and analysis Of the milk
sold.
But II Is a mistake TO suppose our
milk supply Is anywhere near perfect.
The milk may not be sour when sold. II
may not contain any preservativeB and
II may come up 10 the standard I'm
cream and stlll II may be so dirty that
II Is not II for use. There needs TO be
q campaign OF education In cleanliness
about the dairy.
u Is just as easy to keep milk clean
as 10 have II dirty IL one only knows
how II Is necessary to understand
what the sources OF Contamination are
In order 10 avoid them. When | spelK
OF clean milk ! mean milk free from
germs or bacteria.
At least five factors should be consld-
cred In order TO avoid the INTRODUCTION
cf these bacteria into cre-mllk. First
the mixer himself The person VINO
mlks the COWS may contaminate lhe
milk from his clothing, hair, nails, etc.
Experiments have shown that Jallk Sc
cured by certain men always give a
high bacterial count The hands, face
hair and clothes Of mixer should be
clean.
Second, the COW. Perhaps more dirt
gets into the milk from the COW than
from any other source. Dirt is brushed
OIL the udder TANKS, or adjacent parts
Of the COW and only by keeping the row
clean can the milk be preserved from
contamination. III
Third, the barn. The place in witch
the number Of bacteria the milk r1n-
taIns. Dust In general should be avoid
ed. Dusty haylofts, bedding, OF hay
and other foods viii enormously in
crease the harmful contamination, II is
much better to milk outside. the barn
altogether, where that Is possible, but
II Is not difficult TO avoid contamination
II this source Is understood
40 al
vessels OF every kind that may be used
TO mold the milk. This factor Is very
important Where II is possible all
utensils should be steamed or boiled
but where this Is impracticable the
vessel should be first Thoroughly
washed with lukewarm water aud then
subjected TO a scrubbing with boiling
hot water and soap.
Fifth cooling. In order TO avoid the
development OF bacteria accidentally
introduced the milk should he cooled 10
a temperature below 40 degrees y as
soon az possible after milking. Even a
Few germs introduced into thelmilk al
me time Of milking viii soon multiply
INTO millions II the milk Is allowed TO
stand an hour before cooling .W
the establishment of model dairieg IS
greatly to be Observation-Disclosures where
he barn, the cows, the utensils ana
The mixers are as clean as they can be
made and are always kept so. / believe
i would be profitable TO the milk bro |
iucer to establish such model dairles !
md to sell only pure milk. It will bring |
= higher price. People who must feed |
heir children milk would faf rather |
pay ten cents a quart for milk which |
.hey were sure was pure and clean |
han to give half that price for a prod
act Of doubtful character