Omaha daily bee., 1915-10-12
What Every Householder
Should Know About Milk
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II hrs Ie an are Of pure food agitation Consumers
are constantly sdnonished 70 make sure re-
Rarding the character Of the foods they purchase.
me housewife keenly scTutnizes labels 70 see that
she IL not buying cheap limitations. or foods WIN
preservatves or eolored 70 initiate some super'ss
product But what does the person know OF
care about the bottle Of milk left on the doorstep
in the early morning. The consumer s disturbed Y
there does not appear be enough in the necs
Of the bottle but beyond that his interest ceases
matter Of fact the amount OF cream In milk s com
parativaly uniTnportant when constdertng s whole
somepese Freedom from dirt and bacteria is much
more important Too little cream mean the loss
Of some food material but too much dirt may mean
sickness
Unfortunately the consumer IL able to tell FOR
himself much about purity OF the milk delivered
to him He the weevils in the -four; he can
feel the grit in the sugar; but the impurities In milk
can not be readily detected. To be desirable milk
must conform certain physical chemical and bscs
terioogiosl standards Physically, milk should be
free from Jumps particles Of dirt, and should not
have any unpleasant taste odor. Prom chemical
standpoint milk should contain the normal amounts
OF the various nutritive elements and ahou sbso
iutey free from preservstves Bacterioogically milk
should contain only a small number OF bacteria
OF which h capable Of producing dseese in the human
system Such milk is safe. economical and
palatabie.
The consumer should know what ways milk may
be contaminated both the farm ana the city. In
the past. consumers have done a great deal block
pure milk campaigns by refusing TO recognize the fact
that II costs more to produce and handle milk II
pasteursation should be thoroughly understood Con-
trary 70 the belief held by many. proper pasteurza-
ton does not injure the chemical or nuritive quates
OF the milk, but does kill all OF the dangerous bao-
terra, thus rendering the milk safe for human food
II the consumer buys pasteurised milk he should make
SURE that n has been properly pasteurized
Mii1s should receive the most careful, treatment
in the home many Of the troubles encounterad
with milk due TO the ignorance or cAreessness ot
the consumer. 1t should be kept cold all times and
should be protected from contamination.
what the consumer do 10 ascertain whether
ne is getting pure milk7 Every householder should
frequently examine the milk to whether or not
there is sediment in the bottom OF the bottle The
Of sediment Is evidence OF carelessness and
should be brought to the attention Of dealer The
milk should have diaagreeable flavor odor, and
II properly refrigerated, should keep until the
next days supply s delivered Early soufng liz caused
by excessive numbers OF bacteria or by improper
refriReratiOn IN the home
These few simple tests. for complete
and reliable Information the should learn
to confer with the health department which should
be in position to furnish data REGARDING the cleanli
mesa and safety OF the milk from any dairy.
Last OF all, the careful housekeeper will visit the
dairy from which she buys milk to see for herself
that the utmost pains taken to safeguard this
important food.