The Prescott daily news., 1914-04-28
opcANIsMS IN CONDENSED
 MILK

T. may come as Q distinct surprise many persons to learn that the s,,,oss of manufacturing condensed n;ll has not yet passed the crude ...,a Certain general rules of tech r,sI procedure and manufacturing .,sratious are followed as closely as l the experience of factory superlntend- ,r,s or others in charge of the plants will permit; but the art of preparing uniform product can scarcely be s,d as vet to rest on anything like scientific basis. Regarding one fea- hre of condensed milk, namely, it's hsterioOgy, almost nothing was known until quite recently.
 Natural milk is such favorable medium for the development of bac- teria that it must be thoroughly ster- I1ized if it is to be preserved as such for any length of time. Accordingly, .h is said that the more liquid brands of preserved milk, which are found on the market in small numbers, are bac- eriologically sterile. Condensed milk on the other hand, represents a pro duet that is concentrated to a quarter or more of its original volumne. with an addition of sugar Such a viscid. accharine medium is relatively un- favorable to bacterial growth and will therefore keep for a long time even though not free from living organ lms. Not only is 1t unnecessary from acOmmercial point of view to sterilize h but the exposure to temperatures requisite for effective destruction of bacteria tends to deteriorate the con tensed product in other ways. It be- comes brownish and solid. Milk is usually condensed by evaporation un- dr diminished pressure at tempera- are considerably below boiling point ef water.
 A British investigator at St. Bar a0omew's Hospital in London, who mas lately conducted an extensive ex- 'nnatlOn of the fluid or semisolid reancts ordinarily termed "condensed nnA' cOrroborates the experience of aS predecessors in stating that he ss never found milk of this type ster- s Il IS only fair to state that these AlS are not as a rule sold as sterile " more htan IS market-milk even
 %e certified grade The lack of .s'D''y Is no reason for condemning .,l' they must be judged by the .. u'ulness of their bacterial con- Vondensed milks may contain the t',I pI Vt Oactena commonly found in ", ,'" ''k lnasmuch as these organ ,l, ,,as can a multiply in tins of condensed is'' I.sa ,ne actual numbers present will N l''i' largely on the age of the sam Nj ,p r,Oper attitude for the hygien- ,' si@ take in the face of the facts may B,,S. s Oe debated Dr. Andrews the bm,r, a investigator referred to. req aIs' s'! argues that every one who N as s,, fresh milk consumes in bulk tGs, '''s ;s bacteria found in small ouan- [sts,;,n In condensed milks without sga,das as any i'll effect, these may be ESsSIs saSso as as comparatively unobiee- lbpod,n, nu' condensed milks find tho ns use among large numbers |aseutih'o Osr classes in persons most sn s",s sras., to harmful consequences.
 
 ts. s'' s.'p'lng the blameless natpre a ,o0s oals'nal milk, can We view with. ~,s,, +'vfn CT the circumstances which psaa .,n' ,ae tin of condensed product sgema a',a0st pure culture of danger. srSs ma Is condensed milk nun hp s.rs more than quarter of a m;l- |holssomn'aS hn'S Der cubic centimeter. n but mns, 's and desirable food for an 'e ,''n ths n less for an infant? What. ssas l..,,l answer W to this may be- #
 a bs,oss ,sly that efficient pasteuriza' s
 @a preven. the ,, condensng process A,tlr In the final product F For'
 'ais,n gS.s M.a, The Journal of the
 s'hssnt hra,eal fran' i Association. they esa milk. oln the majority of con- sabsrs. or present in only small