The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1915-06-12
HOME CARE OF MILK,
Milk SOurs Very Slowly at Low Tenn.
pcratures'-Clcan Rcccptadlcs Aid
I'm Keeping Mix Swcct-Whipping
Cream.

Washington, d. c., June with
the advent of warm weather the
care of milk in the home becomes
more complex than during the late aut-
um and winter. Heat to the extent
cumulated by allowing milk to stand
on a warm porch or in the sun is
enough to start the bacteria in milk
to multiplying at q rapid rate and thus
make ii unfit for use as sweet milk,
according to the dairy specialists of
the United States Department Of Agri-
culture. The hot days also bring the
flies. the great germ carriers, and the
clouds of dust laden with bacteria,
which, when coming to rest on milk
receptacles. may easily contaminate
the milk.
MIX Is regarded as a natural cul-
turc medium for bacteria, and the
rapidity with which the various forms
will multiply. under the proper tenn
peratures. is astonishing. 1t has been
shown that IL cubic centimeter
(about 1-s teaspoonfuD of milk con-
tanning 10 bacteria Is kept at 6S de-
grees temperature for "a hours, the
bacteria will have multiplied into
about $1,000. In the same milk, If
held at so degrees, the growth of bac-
terra would be very small, possibly as
low as 40 In "a hours. Milk which
contains large number OF bacteria
Is either not fresh or has come from
a di eascd COW Or has otherwise been
contaminated.
Flies are possibly The most danger
Gus bacteria carriers which are likely
~ come in contact with milk. These
scavengers may convey the germs Of
typhoid fever or other contagious dis
eases from the sick room or excreta
to the milk. Typhoid epidemics have
been caused by flies spreading the
germs. Milk should be guarded from
fiies as vigorously as YOU would avoid
exposure TO disease.
Cows are now out on pasture, and
milk Is more easily produced under
sanitary conditions than during the
winter months when the cows are
stabbed continuously. Milk may be
handled by the farmer in the most
correct and sanitary methods known,
and yet II 1t is not cooled Immediately
after milking and kept cool until con-
sumed. IL very soon begins to change
and grow sour. In fact. the bacte-
rial content increases rapidly as long
as the milk remains above so degrees
Fahrenheit. The bacteria are dor
mant or increase slowly at a lower
temperature. For this reason, every
precaution for keeping milk cold from
the time 1t is produced until it reaches
the consumer is essential. and espe-
cially so during the warm weather.
Milk may absorb impurities when
ever 1t Is exposed to the air. or placed
In unclean vessels The amount or de-
gree of contamination depends on the
cleanliness Of the air and of the u. .
sill. Even the air of a so-called clean
room contains some impurities. If the
producer and dealer have done their
duty. there is left at the consumers
door bottle of clean, cold, unadul-
terated milk. But the consumer also
has responsibilities in handling milk
so that 1t continues to be fit for con-
sumption, especially as food for babies
The milk i'm the home may be placed
In unclean vessels or exposed unneces-
sarily to the air. or not kept cool until
the time Of using. Thus things may
happen To the milk affecting it's quail
ity, many Of which are caused through
carelessncss.
Receiving Milk at the Home.
The expression "a bottle OF clean
cold. unadultcrated milk" describe:
the kind Of milk which should be de-
livered To the home The method o.
dipping milk from large cans anC
tacle i'm the street. with all the Incl
dent exposures to the air, not alway!
the Cleanest. is bad practice. Draw
ing milk from the faucet of retail