Los Angeles herald., 1908-06-17
Milk Supply
of the CITY
Is to Be Improved
by PdSteuriZatiOn
of All Milk

L
ton has resulted in awakening more
public interest than in the question
of the purity of our milk supply. Only
within the last few years has 1t be-
come well understood that no other
article of food is SO susceptible Of con-
tamination as milk; and in no other
case is there required so great care
and thoroughness in the methods OF
handling and marketing.
In the secretive cells Of the udder
of a healthy COW bacterial germ life
Is not found; but from the time 1t Is
drawn from the udder until it is con-
sumed in one form or another it is
continually subject to contamination,
and it is one Of the most inclined of
all foods to absorb communicating fla
vors and doors and various forms of
germ life. The organisms which in
feet milk so readily are absorbed main
ly from the surrounding air, from float
ing dust particles, from utensils. from
the clothing Of the dairy help, and
from hairs and dust particles from
the body of the animal herself Very
little, If any, of this infection is alb
sorbed from the food or water which
the COW consumes. Very much of it
is so fine and microscopic as not to be
visible to the naked eye. Hence it
does not follow, because milk will show
no sediment or settling, or because
will not catch or remove any parti-
cles, that there may not be abundant
infection and bacteria present. Milk
is so well suited as a medium for the
development of germ life that the
process of rapid multiplying begins
soon after milking and continues at
an increased rate each hour. The
growth of bacteria is ACCOMPANIED by
fermentation, which produces Tactic
acid and causes the milk to sour. The
tendency of milk to sour simply means
thai it is heavily infected with bac-
terra; either because the milk has be-
come very old, or else, If not old. that
ginning.
The effort of all our dairy colleges
and U. S. government experiment sta
lions during the past few years has
been directed toward finding the most
effective remedy for. as we'll as the
most effective relief against. this diff
ficulty with milk as a food. One rem
edy has been sought in higher meth
DDS of dairy sanitation as q means of
preventing the first infection taking
place. Every dairy school and govern
ment experiment station, as well as
every board of health Of every city in
the land, has exhausted all known
means Of raising the standard of dairy
sanitation, so as to reduce bacterial
keep the milk supply of our cities as
pure as possible. While much i'm
provement has been made and great
gains have been accomplished In the
practical methods of handling dairy
products, yet 1t has come to be rec
ognized that the only radical and ef-
fective method of relief from the dan
gers of excessive infection is to be
found in pasteurization. The process
of pasteuriZauon was first extensively
used by, Prof. Pasteur. the French SCI
enlist, from whom it derived its name.
1t consists of heating the milk to
point high enough to destroy the OBJ
jectionable germ life, but without de-
stroying or changing any of the food
properties of the milk. and Of imme-
diately cooling it down to a very low
Temperature The importance of this
process, as a means of removing the
germ life from the milk and increasing
it's keeping quality was not generally
recognized until within few years.
No discovery in the field of science in
recent years has been of greater benefit
to the food supply of mankind than
this process of pasteurization. While
there should be no letting down in
the requirement of a high standard of
sanitation at every stage of the pro-
duction and handling of milk, yet the
highest sanitation is at best only a
partial protection. But the effectual
remedy is to be found only in pas
teurization. If the pasteurization is
properly done it will destroy practically
all of the Objectionable germs and stop
the further growth of any that may
remain; thus leaving the milk in
purer and more sanitary condition than
it was when fresh drawn from the
COW, There is no longer any excuse
for milk being furnished for con-
sumption that has not been properly
and effectively pasteurized; and no
physician who is up to date, and no
mother who Is at all well informed will
permit milk to be furnished to the
patient of the one or the children of
the other that has not been pasteur-
lied by approved methods.
All the milk furnished by the South
ern California Dairy association. either
to its retail or to it's wholesale GUS
toners. is produced under the most
approved sanitary conditions, and I'M
der the system Of inspection super
yised by our board of health. but it is
also effectually pasteurized. and then
carried in cold storage at a very low
temperature at the fine new plant of
the Crescent Cream and Butter Co.,
on Winston street
Again we suggest that. if you want
fine milk better than that YOU used to
get on the old farm back home. and
that has all the cream still in it. you
had better ring them UP. Their phone
number on both phones is Exchange
1444.