The Republican journal., 1915-07-01
Home care of Milk.

vim the advent of warm weather
core of milk in the home becomes
" -. complex than during the late au-
D .o and winter. Heat to the extent
w. ,,rplated by allowing milk to stand
" germ porch or in the sun is enough
o. Fart the bacteria in milk to multiplying
mid rate and thus make it unfit for
81 - sweet milk, according to the dairy
s,,a'ists of the department. The hot
lao bring the flies, the great germ
lS srisfs. and the clouds Of dust laden
"a bacteria, which, when coming to
W. m milk receptacles, may easily con-
inmate the milk.
''|G,s is regarded as natural culture
Enn for bacteria, and the rapidity
..n " bich the various forms will multi
under the proper temperatures is as
!,nsbing. 1t has been shown that if a
% .om, centimeter (about one-half tea
g.S,,[anfuD of milk containing 10 bacteria
.sot at 69 degrees temperature for "a
. MIS- he bacteria will have multiplied
w, gbout,61, 900. In the same milk, if
LII al 80 degrees, the growth of bac-
..,is would be very small. possibly as
,,a as 10 in "a hours. Milk which con-
.,r. Iarge number of bacteria is either
''' .-ssn or has come from diseased
ia or has otherwise been contaminated.
r.5. IRE possibly the most dangerous
... RIA carriers which are likely TO
contact with milk. These scav-
-.- may convey the germs of typhoid
1ther contagious diseases from
room or eXcreta to the milk.
..rI spidemics have been caused by
s ding the germs. Milk should
- Jriad from flies as vigorously as
.... IT li avoid exposure to disease.
T.e- are now out on pasture, and milk
rg5 Easily produced under sanitary
7r..0as than during the winter months
r-.- The cows are stabbed continuously.
III NAY he handled by the most correct
sanitary methods known, and yet, if
.,sayt cooled Immediately after milk
,,, and Kept cool until consumed, it very
s55n begins to change and grow sour. In
.,.t the bacterial content increases rap
.Iv as Iong as the milk remains above
n jegrees F. The bacteria are dor
-aat or Increase slowly at low temper
nan f7r keeping milk cold from the time
4 is Produced until it reaches the con-
smer Is essential, and especially so dur
NE The warm weather.
Mix may absorb impurities whenever
NJ, exposed to the air or placed in I'M
s.aa vessels. The amount or degree of
animation depends on the cleanli-
,ass Of The air and of the utensil. Even
m. AIR Of a so-called clean room con-
ANS some impurities. If the producer
r ealers have done their duty, there
I-tt at the consumers door bottle of
sn cold, unadulterated milk. But the
-rumer also has responsibilities in
tsr4iug milk so that it continues to be
fl for consumption, especially as food
iJr aaQies. The milk in the home may
l=p.sced in unclean vessels, or exposed
n.srtssarily to the air, or not kept cool
r-,. the time of using. Thus things may
5s7psn to the milk affecting its quality,
NAM Of which occur through careless
,=ss.
Receiving Milk at the Home.
Tie expression, "a bottle of clean,
tg.3 unadulterated milk" describes the
an1 Of milk which should be delivered
the home. The method of dipping
milk from large cans and pouring it into
l- customers receptacle in the street,
with all the incident exposure to the air,
MT always the cleanest, is "a bad prac-
dee. Drawing milk from the faucet of
retailers can is almost as bad as dip
ggg milk, although the milk is not ex-
Nssi TO the air as long as by the dip
llg process. Besides the insanitary
cart Of this method. some consumers,
mess he milk is kept well agitated, are
tl-.v 10 receive less than their proper
Goo u cream. The custom of setting
-.- al night an uncovered vessel which
90 c-= thousands of bacteria from the
t'es ilst before the milk is put into it
ss7onsly very insanitary, and yet it is
fHe.c-i TO a large extent. If milk is
uNe rsceived in bowl or pail by the
.s'.uer, it is worth while to have it
er=rei personally to some member of
family, or, if the receptacle is to be
5 a1= IN waiting for the milk deliverer,
Il ,a0li be covered with plate, or bet
r.. tl., a glass preserving jar may be
-s=- % which nothing but milk is put.
-1t RS with the glass tops are prefer
N. 10 rubber bands should be used.
lusrt sunlight on the bottle of milk
yarns it rapidly and increases the bac-
t-r!a. content. Milk which is delivered
Very 4ry in the morning, say at a.
rq ard remains out of doors until or
clock, is very likely to become
Fsr@ and less fit for human consump-
90 than if it were taken in the house
BUD placed in the refrigerator early in
I= m1rning.
Al.S should not be transferred from the
'nr9aI bottle into another receptacle un-
d Just before consumption. The bottle
iaoud he kept covered with paper cap
OF an inverted tumbler as long as the
lia IS in it. Milk deterlorates by ex-
Eoslre to the air in the pantry, kitchen.
q nursery. Housewives are familiar
Will The ability milk has to absorb smells
ION strong foods like fish, cabbage, or
mons 1t is obvious, therefore, that
Such foods should be kept out of the re-
Lagerator which contains milk.
Il the milk is received in bowl, pail,
d other receptacle instead of bottle,
iae same rules apply to the keeping of
1s milk as those mentioned above for
boltled milk. Milk from the grocery
Store or bakery which is kept in can,
o2sn most of the time, and possibly
WITHOUT refrigeration, is to be strictly
37olael.
Care of the Refrigerator.
lhe refrigerator, unless kept scrupu-
9Is " clean, often is in itself source of
aF bad flavor in milk. The refrigerator
sa2lld be inspected at short intervals, at
wien times the outlet for the melted
1T should be freed, the ice rack cleaned,
gu th7 place where the food is kept
.-a..el with a sal.soda solution. Even