Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1911-09-08
Care Of MIX and Cream in the Home

Sanitary milk is milk from healthy
cows produced and handled under
| conditions in which contamination
from filth, bad odors, and bacteria is
| reduced to a minimum. The produc-
| ton of clean and healthful milk is
the most important subject with
which the dairyman has to deal.
! Even from an economic standpoint
the dairyman cannot afford to ignore
the Importance of producing pure
and healthful article for we find that
milk produced under absolutely sani-
tary conditions sells for practically
double the ordinary price. Needless
to say, for the production of sanitary
milk the dairyman must have heal
thy cows, sanitary barns, clean bed
ding and dust-free air, clean barn
yard, clean cows, clean and healthy
mixers, clean milk vessels, and pure
water. He must feed clean, whole
some feeds, must have sanitary
milkroom and abundant facilities for
the cooling of milk and cream.
But no matter how good the con-
dition of the milk when delivered. if
it is carelessly handled in the home,
the milk or cream may quickly be-
come unfit for food The fact that
vast quantities of good milk have
| been spoiled in the home by improper
treatment prompts the writer to en-
| phasize some of the points regarding
| care of milk and cream in the home.
Few consumers have good knowl-
edge of milk and consequently do not
know how to properly care for it,
Milk and cream readily absorbs cd
ors and collect bacteria and other
impurities whenever they are ex-
| posed to the air, or placed in utensils
that are not scrupulously clean. If
this fact is generally understood it
can easily be seen why it is so OBJ
| jectionable to store milk uncovered,
in refrigerators or cellars, where it
comes in contact with vegetables or
other food products possessing strong
odors. AS milk is a perfect food
for human beings, SO is it also per-
| feet medium for the development
of certain bacteria which may gain
access to it from the dust laden air,
! flies and unclean utensils. Some of
these bacteria may be the germs of
contagious disorders; others may
cause digestive disorders, especially
in infants and young children whose
diet is largely milk.
Experiments have shown us that
many germs which may gain access
to the milk develop very rapidly
while the milk remains warm. By
this we mean temperature above so
deg. F. For instance, milk kept at
40 deg. F. may be kept perfectly
sweet for "a hours, while if kept at
a temperature of 70 deg. F. it may
sour in less than hours. This
should emphasize the Importance of
low temperatures in the preservation
of milk and cream.
The following brief rules should
enable the consumer to properly care
for the milk so as to have an article
that is at all times sweet and whole
some:
/. II possible insist on getting the
milk in a bottle or other originally
sealed package Milk dipped out of
can in the street likely means that
large numbers of bacteria from the
air may have fallen into it.
2. Money or tickets should not be
placed in the milk receptacles as the
germs clinging to these might thus
gain access to the milk.
3. Never allow the milk to stand
in warm place for any length of
time, but place as soon as possible in
refrigerator, ice box, or other cool
clean place.
4. Keep the milk or cream in the
original package until needed for
use.
3. Carefully wipe the mouth of
the bottle before pouring milk or
cream from it.
&. Do not pour back into the bot
tie any milk which has been exposed
to the air.
Z. Keep the bottle covered with
paper cap or inverted tumbler as
long as any milk remains in it.
Z. Do not expose uncovered milk
in refrigerator containing strong
smelling foods.
8. Wash milk bottles as soon as
empty and do not use milk utensils
for any other purpose.
10. Wash milk bottles in pure
water and do not wipe with dish tow
el. 1t is better to scald them in
clean water and set away unwiped to
dry.