The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-02-24
Drugs
In
Mi1k

cream perfectly fresh and in natural
state for months without the use OF ice
All of which is fraudulent and intended
TO deceive. In consequence OF such de-
hberate falschoods, otherwise honest
handlers of milk are often induced 10
buy. especially as the use of preserva-
live Is guaranteed to save them from
money loss By milk spoling on their
hands, and also by enabling them to dis
pose of surplus milk. when it is not
strictly fresh, and would not otherwise
be salablc.
The most common form OF antiscptic
employed III the manufacture OF milk
prescrvative is formaldehydc-one of
tho chemicals that is prescribed as
prcscrvativc and which should never be
used in any food preparation In an IL
Illustrative case. where children III
locality were suddenly made i'll BY US
ing sophisticated milk. 1t was found
upon investigation that prcservativcs
had been added to the milk four times,
that is. by the farmer, by the collector.
the wholesale city dealer, and the dis
tFibutor who sold to the consumers.
Milk that remains unchanged Ill warm
weather too long 4 time is suspicious.
though it should be noted that a milk
that has been properly stcrllizcd or pas
tcurized, will keep sweet (from the time
OF pastcurization) about forty-eight
hours. Pasteurizing is heating the milk
10 temperature OF 159 to leo degrees,
and cooling to &c degrees before placing
to $50 degrees.
In 4 table OF statistics. JuSt published,
representing 2i,32O examinations Of
mllll in the States of New Hampshire.
Massachusetts. Connecticut, Michigan,
Minnesota. Ohio and Kentucky, made
during the years 1900 TO 1904 by boards
OF health and the chemists OF agricul-
tural experiment stations, over twenty
eight per cent of the examinations
showed adultcration Examinations IN
Massachusetts for adulterations by the
| addition OF water, or removal of butter
fat during period of nine years ending
1900. showed a range OF percentages OF
adulteration from 27 per cent. to 40
per cent.
Cream is adulterated by the use of
''thiokcners,' which are preparations of
gelatine with boraoic acid The food
value of cream depends upon its butter
fat. When gclatine is substituted. not
only is there fraud i'll the lowering OF
the nutritiye value, but when such
cream is employed in the preparation Of
modified milk for infants use an IN
digcstible product results from the sub
stitution OF cane sugar for milk sugar,
which is exceedingly dangerous TO tho
infants health,
There are not only good laws, bur
municipal regulations everywhere against
tampering with the milk supply Of
cities, but the utmost vigilance is neces-
sary at all times to keep down the evil
No doubt the increase Of responsible
dairy supply companies or concerns 20
cities-wherc there is actual ownership
OF herds, control Of the product from
the cow to the consumer, and wi.h
the employment Of sanitary methods of
handling-will do much to lessen the
! evil. but we are still long way from
absolutely pure milk.
By the purchase of a lactonic,er,
which costs but trihe, any housewife
can detect excessive water adultera,ion
The specific gravity of water is con-
sidered to be ! on the scale, Of whole
milk, 1927 to 1.oa3 If water is added
to milk the lactomcter will OF course
stand at a point between 1 and 1927
II should be noted, however. that The
specific gravity of very rich milk may
sometimes be lower than these figures.
but there is such difference IN general
appearance between a rich milk and
watercd milk that the use of the inStrG-
mcnt may still be considered reliable
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