South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-05-22
DEFENDS PASTEU1RIZED MILK.


Editor News-T Times.
Referring to the numerous articles
written and published by you and 9TH
ers interested in the milk industry in
Guiding producers and distributors in
South Bend and st. Joseph county:
Up until about 20 years ago very
little was known about milk, and very
little attention was given to the pro-
duction, care and sale of same. To-
day the milk industry has undergone
great change.
In those days the dealer who was
both producer and delivery man.
MIXED his cows at o'clock in the
morning hitched up his team and ped
died his product around the town,
pouring it out of a can into pitchers
and pals. The populace paid no at
tention to dirt. watered or adulterated
milk, and If 1t soured in a couple Of
hours the blame was placed on the
weather.
During the past 20 years nearly
every university and medical labOra-
tory in the world has taken up the
study Of milk. and have analysed it
time after time, both chemical and
microscopic. City, state, and national
health authorities, have closely fol-
lowed the reports of these eXamina-
tons of milk Bacteria in milk in a
a lack OF refrigeration, or age, while
in some instances the bacteria of dis
ease may be present. Milk with a
large bacterial count is not necessarily
harmful, but when used as a food par
ticularly for children, is a hazard too
great TO be unwarranted; milk with
high bacterial count therefore
should be condemned.
Milk with a small number of bac-
fc " hOlpSnr1R
unless there is reasonable ground for
suspecting that il has been exposed to
contagion.
Why do we have a milk question?
Because milk is apt to be dangerous to
health. Milk is more liable to be
dangerous to health than any other
animal food, because it has been used
in a raw state. while nearly all other
animal food is cooked before eaten.
which cooking kills the harmful bac-
terra. Milk decomposes more readily
than any other food. it spoils even
more quickly than fresh fruit and
berries 1t is the most difficult of all
our foodstuffs to produce, handle and
transport in a safe and satisfactory
manner.
According 10 natures plan no milk
was ever to see the light of day. Milk
is a vital food. but il is not alive. In
from the moment il is drawn, just as
blood decOmposes soon after il Is shed.
The only live portion of the milk is
the bacteria. and they are very much
alive Raw milk time after time has
been known 10 contain human tuber-
culOsis bacilh bovine tuberculosis
bacilli. typhoid. diphtheria, scarlet
fever and other infectious bacilli.
When a man says II am hale and
hearty at so years of age and have al
ways been fond of milk and it has
never hurt me" he shall not forget
that the fruits of victory cannot be
measured by the survivors alone. as
we must have a list OF the dead also.
Now what is the solution to the
milk problem? As we must have
clean. pure and safe commercial milk
that can be placed on the market at
no increase in cost
Qualification and pasteurization Is
the only solution. Clarification by
centrifugal force 10 make milk clean
is acknowledged by any person who
has ever seen a clarifer in operation
or when il was cleaned after use / do
not know Of one authority on milk
who has ever made a chemical or MI
croscopic examination OF both raw and
pasteurized milk who is opposed 10
pasteurization.
The milk commission OF New YORK
city consists Of i members made up
OF professors OF preventive medicine,
meteorological experts. health ofhcers'
directors of laboratories. etc Among
the members of this commission are
Prof. Henry c. Sherman department OF