Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1914-04-22
ORGANISMS IN CONDENSED
MILK

II may come as a distinct surprise
I TO many persons TO learn that the
process OF manufacturing condensed
milk has not yet passed the crude
stage. Certain general rules OF tech
nical procedure and manufacturing
operations are followed as closely as
the experience OF factory superintend-
ents or others in charge of the plants
will permit; but the art of preparing
a uniform product can scarcely be
said as yet to rest on anything like a
scientific basis. Regarding one feat
ure of condensed milk, namely, its
bacteriology. almost nothing was
known until quite recently.
Natural milk IS such a favorable
medium for the development OF bac-
terra that it must be thoroughly steril-
lied if IL is to be preserved as such for
any length of time. Accordingly. II is
said that the more liquid brands of
preserved milk. which are found on
the market in small numbers. are BAG
teriolOgically sterile. Condensed milk.
on the other hand. represents a pro-
duct that is concentrated TO a quarter
or more of its original volume. with
an addition OF sugar. Such a viscid.
saccharine medium is relatively un-
favorable TO bacterial growth and will
therefore keep for a long time even |
though not free from living organ !
isms. Not only is II unnecessary from |
a commercial point of view to steril- /
ize il. but the exposure TO tempera-
lures requisite for effective destruc-
ton OF bacteria tends to deteriorate
the condensed product in other ways.
1t becomes brownish and solid. Milk
IS usually condensed by evaporation
under diminished pressure at n tenn
Derature considerably below the boil
ing point OF water.
\ British investigator at St Bar
tholomew's hospital in London. who
mas lately conducted an extensive ex-
animation OF the fluid or semisolid
products ordinarily termed condensed
milk cOrrobOTates the experience of
lis predecessors IN stating that he
las never found milk OF this type
sterile. II Is only fair to state that
hese milks are not as a rule sold
IS sterile any more than is market
milk even OF the certified grade. The
ack OF sterility is no reason for con-
lemning them: they must be judged
~ the harmfulness OF their bacterial
Condensed milks may contain the
ypes OF bacteria commonly found in
resh milk. Inasmuch as these or
snisms can multiply in tins of con-
ensed milk. the actual numbers pres
mt will depend largely on the age of
he sample.
The proper attitude for the hygien-
81 10 take in the face OF the facts
nay fairly be debated. DR.. Andrews,
he London investigator referred TO.
easOnably argues that as every one
no takes fresh milk consumes in
ulk the same bacteria found in small
uantities I'm condensed milks without
lnering any i'll effect, these may be
sgarded as comparatively unobjec-
enable. But condensed milks find
bundant use among large numbers OF
he poorer classes in persons most
lsceptible 10 harmful consequences.
ven granting the blameless nature OF
le original milk, can we view with
NJ concern the circumstances which
1nvert the tin OF condensed product
Ito an almost pure culture OF dan
erous germs? Is condensed milk.
1mbering more than a quarter of a
illion germs per cubic centimeter. a
holesome and desirable food for an
iult, much less for an infant? What
yer the answer to this may be. Il
GEMS likely that efficient pasteuriza-
on before the condensfng process
ould prevent the presence of such
-ganisms in the final product. For
lnately. says The Journal OF the
merican Medical Association. they
e absent from the majority of con-
snsed milks. or present in only small