The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1911-05-17
PROPER WAY
TO keep MILK
Said to Be One of the Most Per-
ishable Foods and One of the
Most Easily Contaminated
GERMS TO GROW REQUIRE
HEAT, MOISTURE AND FOOD
Proper Care of Milk as Necessary
as to See That 1t Comes to
the Home Pure From the Dairy,
Especially in Summer

Milk is one Of the most perish
abl of all foods, ana one of the most
easily contaminated. As it is the
only food given to infants under one
year of age, great care must be used
in preserving it in a proper manner
Germs to grow require food, moisture
and moderate heat. Milk at room
temperature, therefore, is an excel
lent medium for the rapid multiplied
ton of disease producing germs.
Dust, dirt and flies are the means
through which germs get into milk.
Look at the bottom of the bottle to
ascertain if any dirt is there. If
there is. it is probably COW manure.
Keep milk clean ana cold This can
not be done in uncovered vessels or
without ice. The best way OF buying
milk is in bottles. Dipping milk from
cans exposes it to street dirt. If inn
possible to set bottled milk, do not
set out over night an uncovered yes-
sci to collect millions of germs from
street dust before milk is put into it,
Do not allow milk to stand on the
doorstep where the driver leaves il
to become warm and contaminated by
animals and street dust, but have it
received by someone of the house
hold and placed promptly in the ice
chest
Milk absorbs unpleasant odors, so
it should be kept in a separate com
partmeEt of the refrigerator, which
should be kept clean. The compart-
ment in which otner food is kept
should be scalded once each week
with washing soda solution. A
single drop of spilled milk or par
ticle of spoiled food will contaminate
a refrigerator in few DAYS and
cause the milk to take on a disa gree
able taste and units it for human
consum ption
DO not keep milk over "a hours,
even If it seems to be sweet as milk
may become unfit for food before it
sours
When it is necessary to remove
any of the milk for use, vine the
mouth of the bottle with clean
towel before removing the cap which
should be carefully lifted and rinsed
in running water before replacing.
If the cap is broken, place an in
verified tumbler over the mouth Of
the, bottle. Wash the milk bottles
before returning them to the dealer.
After all the milky film has been re-
moved by cold water. wash carefully
in hot water and stand the bottle
upside down in clean place to dry.
Have them removed daily by the
mllkman and under no circum-
stances use milk jars for any other
purpose than holding milk.
Rinse nursery bottles and nipples
in cold water and wash in boilinr
water Immediately after each feeding
turn the nipples inside out-rinse
the bottles or nipples again in boil
ing water before using. Never use
rubber tube between the nipple and
bottle, as it is impossible to keep 1t
clean.
Keep milk in the milk bottle until
needed for use; then take only SO
much as is imm ediately required. Do
not pour back into the bottle unused
milk which has been exposed to the
air as it will spoil the rest Of the
milk.
I'm case typhoid fever. scarlet fe-
YER. scarlet rash. sore throat. sum-
iner complaint or any contagious dis
ease develops in the family, do not
take milk bottles into the room in
which the sick person is or return the
bottles to the dealer without authori-
cation of the health officials.
Cream, SKINNED milk, buttermiIk.
condensed or evaporated milk should
be treated in exactly the same way as
| ordinar milk
do not buy milk from store that
Is dirty II the milk is kept in re-
fr'gerator with other foods. If it ia
kept in open cans. exposed to dirt and
flies, if the temperature of the milk
is above 60 degrees Fahrenheit when
sold, report TO the Bureau Of Health. -
The above is the official bulletin of
DR. Neff containing much of inter-
est which it would be well to follow
|