The Washington herald., 1908-05-03
WHOLESOME MILK.

A Philadelphia correspondent writes the
country Gentleman as follows:
II should be the intention OF all publi-
cations which reach the farmers and
dairymen TO explain how milk should be-
produced 50 that il viii be clean. and
need no pasteurizing. 1t Is much cbeaper
10 make pure than 30 pasteurize dirty
milk OF the several methods practiced
here IN Philadelphia. none are free from
flaws. Some city dairymen receive the
milk with high bacterial counts. and pas-
teuriae or sterilize IL through steam
heated tubes, the hot milk being cooled
by passing through a coil immersed in
cold water On emerging from the coil
the milk is frequently warm. It is then
bottled In bottles which have not been
sterlllzed. These bottles, although wash
ed with hot water. never become per
fectly sterile. and hence introduce nu-
meTous bacteria into the milk. The milk
IN consequence OF having been heated
loses certain bactericidal (antiseptic)
power that fresh milk has been shown 10
possess. Also certain bacteria. harmless
IN themselves, but which have an an
tagonistic influence over the dangerous
germs, have been killed by the heat
Therefore, any harmful bacteria which
gain entrance to the milk after il has
been heated will grow and multiply more
rapidly than if added simply 10 the fresh
milk. This has been conclusively demon
strated by the work of Drs Shaw. Park.
Hunziker, Evans. and Cope The same
objection holds TO the film-cooled pas
teurized milk
1t has been shown by Drs Cope. Pen
nington, and others, that milk coming
from the coil or film surface has a high
er bacteria count than II had before II
was heated. Dr. Evans found in a milk
which. before pasteurizing. contained
i,56o,oo bacteria to the cubic centimet-
er. after passing through the hot coils
and over a double cooler into bottles. a
bacterial count Of S.225.0O0 for the same
amount of milk. At another establish
ment, the original milk gave a bacterial
count Of 100000, but after pasteuriz-
ing. cooling. and bOttling. had increased
to S.G000G0- These results indicate a fall
lacy in the pasteurizing, and dirty cool
ing tubes and bottles This Is a sampIe
of the work done in the cities. 1 have
seen milk sold as pasteurized' turn
sour and deCOmpOse in a very few hours
in the refrigerator. 1t is frequently found
to be unfit for cooking purposes. In such
dairies the coolers and bottles are prob
ably never sterilized. Another milk. com
mercially pasteurized and served in ster-
lie bottles. showed q bacterial count Of
1S.oco, to be contrasted with 100000 bac-
terra, which the original milk contained
to every quarter Of a teaspoonful Zone
c. c..
THAT milk loses much Of its digestibll
ity after being pasteurized has been
abundantly shown by Drs. EdsaIl, Price,
Randolph, Russell, and many others.
Damaging results following the feeding
of pasteurized milk have been found by
physicians too numerous to mention. DR..
Edsall found that taking typhoid patients
from diet Of pasteurized milk and sub
stituting raw milk saved lives from per
fOration and hemOTThages Drs. Dukes.
Sunderland, Coleman, and Coutts have
reported epidemies Of seurvy occurring
in Europe from the indigestion of pas
teurizsd milk The evidence that milk
commercially pasteurized is damaging is
overwhelming. There is a greater mass
of evidence which proves that milk pro-
dueed from clean, healthy COWS. in a
sanitary barn, cooled in a few minutes
to below Is degrees, and kept on ice.
viii keep longer and be more wholesome
than ordinary unclean milk pasteurized
in any manner.
1t is hoped that these explanations
may be Of service in pointing the way"