The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1910-07-11
HE FINDS ROTTEN MILK.
Expert Says 1t Is shipped Into Kansas
City Daily.

| City Daily.
Kansas City. Mo-. July 11.-'Rot-
ten" milk secured under filthy condi
tons is being shipped into Kansas
Much of this milk is prepared for
market after a sham effect at purify
ing.
These statements are made by Prof.
| Champ1ain in the Kansas City Milk
man and are in line with the crusade
now going on here for pure milk,
| chemists having stated that many
deaths of babies are traceable to i'm
purity taken into the system with the
milk they drink.
| DIR. Champlain, who is an authority
on the subject, having at one time
been a government inspector, and
whose article is the result of personal
ton. "Shall 1t Be Clean or Pastuer
lied" Some of his statements are
startling.
1.-THE downtown hotels and restaur-
ants" he says, ARE supplied by GER
tain dealers who buy the milk from
the country. This milk is bought as
| low as 911 cents a gallon laid down in
Kansas City. They bid for the hotels
and restaurants business. They cut
the price as low as possible to get the
! business, and then, of course, they
must buy as cheap as possible to make
any profit.
''Years of this sort of competition
reduced the sanitary conditions of this
source of milk to something dreadful.
In many cases the farmers had no
stables-not even dirty stables-in
which to milk in rainy weather.
"a farm hand would go out to milk
! in rainy weather and from his hat and
sleeves and from the tanks of the
cows the drippings would carry the
vilest filth into the milk pail. If this
cheap milk met with any accident.
such as a cat falling into 1t, that was
not considered cause for throwing it
away.
Price Based on Yield.
1.-The price of this milk was the
| minimum based upon the cows maxi
mum yield. Nothing as supposed to
happen to reduce the number of
| quarts in the can. If COW was sick.
| she might not give as much, but what
she did give was that much, and had
| a certain market value, according to
its measure.
SANITARY regulations concerning the
age a calf should be before its mothers
milk should be sold for human food
were as Greek to these producers, for
| they were not reckoned in the price.
| $50 depIorable became the condition
under which this hotel and restaurant
milk was produced, that dealer who
| supplied Kansas City's largest hotels
declared that a large part of the milk
that was shipped to him was so nearly
|
This milk, shipped from distant
| farms, arrives in winter season with
few, if any, signs of apparent unfitness.
Cold prevents the development of
rots. With the approach of warm
weather these signs of age and filth
| give much trouble to the dealer. Often
these signs appear before the dealer
can get the process of fermentation or
decay stopped by the application of
heat-knoWn as 'pasteurizing'-a very
cheap way to prevent the signs of age
and filth being apparent to the con-
sumner.
Where the Farmer Loses.
1.-The price paid the farmer for his
| milk is with the understanding that
the dealer will get it as soon as it ar
rives and put it through the saving
process, but if it already has bad signs
out when it arrives at the depot, the
farmer must lose it. When Tornado
hyde and other preservatives were not
! looked for occasionally by inspectors,
! the farmers had cheap way to pre-
vent the tell-tale effects of careless
| handling.
when fines were imposed on deal
| ers they had to insist on milk coming
| free from preservatives. This led to
more loss from souring and more dis
satisfaction from loss.
ssNow, the price not being enough
to pay for cleanliness in handling and
keeping milk cold with ice. the deal
! ers have places out among the farms
where their agents receive the milk
and heat it to prevent development of
| germs and the process known as sour
| ing.
"This application Of heat is styled
| for advertising purposes 'Pasteuriza
tion.' 1t consists in heating milk. That
definition is as complete as the term
'Pasteurization' is definite. The gen
eral practice is to heat it to sufficient
| degree and long enough to kill most
| of the germs that are harmless to
health but dangerous to the selling
| quality.
'"The manner of heating does not
crter into the definition of the term
| 'Pasteurization.' Milk put on the stove
in stew pan and taken off before 1t
begins to boil is 'Pastuerized. There
is nothing mysterious about the pro-
cess.
"Pasteurization is commercial
antidote for filth Milk treated in this
way can be shipped for long distances
and pass over tables and counters as
| sweet milk. -