The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-10-28
With the Progress Science and Invention Comes the
Handling Distributing Milk Cream Modern Maci
Makes II Possible to Market the Product SAM
tary and Perfectly Clean Manner
With the Progress Of Science an,


tion that attention to cleanliness and
sanitation win often save long and
weary illness as well as life itself.
Perhaps no food product requires SO
close attention as milk. natures most
perfect food. It occupies the most i'm
portant place in the family for from
earliest infancy to old age, it is used in
some form or other by nearly every in.
dividual. AS the greatest life-sustain-
ing food, physicians and scientists have
given it careful study and have done
much to impress upon the public the
absolute need Of sits cleanliness and
purity. It. has been proven beyond
question that milk is one of the great
est absorbers Of Bacteria there is and
not infrequently carries disease germs,
such as tuberculosis, typhoid fever,
scarlet fever, iphtheria and other dis
eases to which children are prone. The
result Of this agitation among scientists
has been the appointment Of milk in
spectors for the public safeguard and
the determination. Of intelligent moth
ers that the lives Of their children shall
not be endangered by germ-laden milk.
The interest the public has taken has
already shown effect in the cleaner and
more sanitary conditions surrounding
the diaries. and -the. greater care the
average milkman takes in handling the
milk. Scrupulous care and cleanliness
will do much towards keeping milk free
from germs, but owing to the chemical
changes it readily undergoes when ex-
posed to the air it is impossible, in the
old way, to keep free from living or
ganiSmS. ~ ~ Is. -.
The growing demand for pure milk
has brought about the process OF pas
teurization which scientists agree IS the
only safe method to handle milk. This
process is due to The researches of the.
who first employed it and from whom
comes the name by which it. is known.
Many who have not given the sub
iect thought, look upon pasteurizlng
milk as a kind of doctoring process that
affects it's zdigestibility and tnutritive
qualities intending to cover careless
ness upon the apart Of the producer.
Others think some chemical must be
used. As a, matter Of fact, pasteur1z-
ing mix II p pg do n does not n
han My mix MIX NIP CONVERT poor mill
into good milk. adBasteurization does
not change The milk, but prevents
change and improves its keeping quail
ties by practically freeing from it all
germ life. * s - -; -.
/ Pasteurizing and sterilizing milk are
sometimes onfonnded, but the twospro-
cesses differ materially, The latter re-
quires an application. of much higher
the rapid cooling. The greater appli-
cation. of Z. heat changes the chemical
conditions and affects the favor, civ
ing to it cooked taste which is unpal-
atable to many.
It is impossible to state Just how
many lives have been saved by the use
Of pasteurized milk, but in New York
city alone it's estimated that 1000
children are saved annually by this
milk. These statistics are sufficient an,
swer to those who decry pasteurizat1on
as a "fad.'
The plan Of fur ;shing milk in bot
Ties is almost univ sal in eastern cities,
hut as yet only one firm in this city, the
Minneapolis Milk company, has pro-
noted bottled milk. A visit to
the company's plant on Sixth street
and Ninth avenue S is well worth while
to the milk consumer, who will go away
more than ever convinced that this IS
the only scientific and thealthful way
to place the product ION the market. Z
The Minneapolis Mix company has
installed the very latest inventions and
improvements for handling the milk,
including an ammonia refrigerating
plant. which keeps the various cold
storage rooms All the different temper.
atures required. It was an interesting
sight to watch the milk, brought from
the farms but. a. few hours before, go
thru the various processes and in few
moments see it all bottled, sealed and
ready for the market.
The milk is first emptied from the
way cans into "a 300 gallon receiving
tank connected with the clarifer, which
has FIVE strainers, ranging from the
coarsest to the very finest made. From
this it goes into the pasteurizer, where
lit is heated to the temperature OF ?16O de-
Egrees. The pastenrizer has the APP!
pearance of an alright drum and is
so constructed and operated that the
milk and cream is heated to high tenn
perature, yet there is no scorching OF
burning. A pressure pump forces the
milk from the pasteurizer up to the
coolers, which are made Of copper pipes
heavily timed.
The upper section Of the cooler con.
sists Of about twenty pipes, thru which
is run we'll water. The milk passes
! over these pipes to the section below
which has about ten pipes through