The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1905-11-12

sbacteriologists, and of those Interested In
sanitary milk have been directed to the
production OF milk from healthy cows
In which there Is a minimum OF bacteria.
which Is. In consequence, not only in the
most healthy condition for consumpt,on,
bn. which will keep sweet for Il longer
time. There are over two hundred dis
tinctive varieties OF dairy bacteria, which
ore vegetable growths. All bacteria are
not Injurious to the milk, save that their
rapid multiplication causes 1t to sour.
The problem Is how to produce a milk
with the minimum bacteria; how to keep
1t until delivered; and how to should
be retained In the househod 80 that the
growth of bacteria shall be retarded.
Absolute cleanliness in the production
and marketing OF the milk, and continu-
ously maintaining 1t at a low tcmpera-
ture nrc the surest personalities of bac-
terial growth. Theoretically, these two
requirements can oaslly be applied to
milk, but practically 1t is very difficult
problem.
1t Is safe to say that the greater part
Of the milk reaching New York city con-
tains close on to 100000 bacteria, or
Colonies" as they are called, per cubic
cen timetre--one tnirticth OF an OUNCE
nj the time 1t is delivered at our homes
The Board OF Health does not consider
unhealthfu milk that contains that num-
Der of bacteria. BY an ordinance OF tie
Board, milk reaching the city must not
exceed temperate rc Of SO degrees
Fahrenheit. or be at higher tempera-
ture until 1t reaches the consumer. The
object Of this regulation is to rctard the
growth Of bacteria. That 1t Is necessary
Is shown by the fact that milk containing
$4,000 bacteria per cubic centimetre,
when kept at temperature OF SO degrees
Fahrenheit, will increase In bacterial con-
tent as follows:
In one hour to 539.750 colonies; in seven
hours to l,02O,0O0 colonies; in nine hours
to 100000 colonies, and in twenty four
hours to S5.00O.000. A case Is reported
where there were $4,000 colonies OF bac-
tcria IN the milk. which, when kept at a
temperature Of n degrees Fahrenheit,
Increased to 1i,62O, 900 at the end OF six
hours, and TO 3G,550,000 at the end OF
nine hours
& Where milk has been allowed to stand
In the sun when the mercury ranges from
50 to 95 degrees, as many as 10o 900, 900
bacteria per cubic centimetre have been
found OF samples OF 1t. This exceeds
the number usually found in the sewage
Of the city.
It will be noted how rapid the growth
OF bacteria is where milk is kept at a
temperature OF So degrees; and yet we
know that much of the milk In the house,
hold is maintained at quite as high, IL
not higher temperature. than that. Is
the milkman to blame when milk sours In
the household? Are we not Offering an
Incentive to him to add preservatiyes or
some other foreign substances, in order
that the bacterial growth may be re-
tarded, and our milk kept sweet for a
greater length Of time? 1t Is high time
that our housekeepers awaited themselves
OF the great stores OF knowledge spread
broadcast during the past years by our
agricultural colleges, our experiment sta
tons. and our scientists. as to milk. It's
production, and its care. The milkmnn
has taken heed to them and annlied
them; not 50 the consumer He rests con-
tent In wocful ignorance on this subject
Consumers would be shocked if they,
were to be accused Of contributing to
the sickness and possible death of their
loved little ones, whose sole dependence
for subsistence Is upon y cows milk,
through their ignorance OF the way milk
should be kept In the home: yet there is
ground for this accusation in many cases
The milk dealer Is alive to the gravity
and the necessities of the. situation: he Is
not the monster some. ignorant of the
difficulties which abound in his calling
would have US believe. He is dealing
with one. Df-the greatcs n ecessltfes Of
infant life, and one OF the most perish
able and easily contaminated OF all foods.
There are some who. through greed or
Ignorance, tamper with the milk, but as
a body dealers are fair and honest. They
realize that the consumers interests are
their interests. Ii
/ In their efforts to giveSthe consumer a
milk with the minimum OF bacteria, deal
ers first tried to sterilize the milk, BY
this process 1t Is heated to a tempera-
ture of 212 Fahrenheit. and then rapidly
cooled, which is, pra ctically, boiling the
milk. All bacteria, including the tho
genie, are destroyed but 1t was found
that in this process the milk loses Its
gases and aromatics, part Of tho sugar
Is converted into ca ramel and the pro-
teids and salts are modified. It was also
found that the dlges tiiblity Of the milk
was affected, and 1t has been abandone
It is now the custom OF many OF the
large dealers to "pasteurizc'' their milk.
especially that delivered In bottles The
milk Is brought to a temperature of from
162 to 165 Fahrenheit. and Is then rapidly
cooled to from 40 to Is Fahrenheit This
is regarded as a distinct advantage. so
far as the healthfu!ness and keeping
qualities OF the milk are concerned. BY
this process the greater part of the bac-
terra are destroyed, although not all the
pathogenic Cor disease bcarlng) varieties:
nor are the spores, or seeds OF the BAG
terra destroyed.
AT best 1t adds twelve hours to the
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