American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1915-04-08

That the people in general have be
gun 70 appreciate the vaiue OF mill
as food is shown ny the census O.
1906 and 1903. IN 1900 the quantit,
OF milk consumed ~ each person il
the United States averaged abouI
twenty gallons per year while ia 1905
the average was about thirty gallon n
The value of milk as food has been
over-estimated and it has been under
estimated. The value of sanitary milk
Is underestimate while ordinary milk
which is usually unsanitary, is over
estimated in its value as food.
The importance of obtaining a NV.
genie and wholesome milk supply is
recognized by all intelligent people
n should require no argument. Pub
Tic health demands the purity of all
milk and milk products. Next to
bread milk is more extensively used
as an article of diet than any other
food stuff. Sixteen per cent Of the
total food consumed by the average
American family is milk. 1t is esti-
mated that n quart of pure milk Is
equal to three fourths of a pound of
beef. 1t seems therefore that IL beef
Is worth zoe per pound milk is worth
Ioc per quart and perhaps it is If it is
pure and sanitary. The present prices
OF milk at SC or 10c per quart that
we have an opportunity to purchase
however. is all 1t is worth, and per-
maps more because Sc or 1Oc more than
covers it's quality.
Inc value of butter or cheese or
other milk products depends on the
wholesomeness of the milk from which
II Is manufactured. 1t is impossible
TO make a good quality of butter or
cheese from a poor quality of milk
Ihe value Of good butter does not
seem to be appreciated by all fami-
iies' You very often hear peopl in
commencing themselves on their table
economy, say how they have gone
three' months, six months or a wear
without any butter on their table
lhose same people often put in regu-
lar orders for meat and milk and 9TH
thlngs more expensive than butter
IL is not economy to go without butter
the table, 1t is downright extrava-
gance. Butter fat is cheaper in tbe
form or butter than in any other form.
present prices it costs only about
one-third as much as milk. When we
consider butter at 35c per pound and
MIX at lOc per quart and that butter
contains S5 per cent of butter fat and
milk contains about four per cent Nv
erage Then we pay about 4Oc per
pound Tor butter fat in butter and
ABOUT $3.50 in milk. 1t is a wise how
VINO passes his bread pack for the
second or third helping of butter.
Bacteria in Milk.
We wish to spend Just a few NOM
shts TO get an understanding of what
bacteria or germs are, as bacteria is
ne agency that is responsible most
all for lowering the quality and
"holesomeness of milk. To under
the changes that take place in
MIX 1t is necessary to consider brief
y lhe nature of the minute organisms
'ausing the change.
The basis of all life is the mvster-
Gus jelly like substance to which sci
'ntists have given the name of proto-
'iasm. In its various forms il consti-
utes the actual living, changing NOV
part of every living thing. plants
IT This p%rotoplasmic jellv
5 divided into small parts and each p,
urrounded by a delicate wall and
a cell. The plants grow
in our garden are made up of an
infinite number of these cells organiz- J
d into working parts, each part do {
ng a particular york and all neces-
airy for the complete growth of the !
liant. Bacteria differ from the other
lants in that they are made up of I
ne cell only and each cell is a com
lete plant in itself. Bacteria are so !
mall that it is difficult to form a con- S
option of their dimensions. It would I
equire on an average of $500 placed !
to end to equal an inch in length.
What they lack in size they make up q
/ numbers and powers of r%eproduc- }
Ion. r
Sources OF Bacteria in Milk. =
Milk is bacteria free when it is '
1rmed in a healthy udder. The real G
Contamination occurs after the milk
as left the udder. Dirt, particles of C
ust, hairs, and bits of manure from C
flanks or udder of the COW may
all into the milk. All these things t
lvariably carry more or less bacterial 2
Manure contains large
umbers of bacteria, many Of them v
very undesirable changes In 4
lilk. The dust of the stable contains Il
numbers and varieties of BAG d
eria and the open milk pail catches a
surprisingly large o OF it. The C
utensils, straining cloths, etc.
lay not be properly cleaned, and a
introduce large numbers Of o