The Barre daily times. (Barre, Vt.) 1897-1959, 1915-06-03
HOME CARE OF MILK.
Milk Sours Very Slowly at Low Temper
ature.

With the advent of warm weather, tn,
care OF milk in the home becomes NOR,
y complex than during the late autumn
y and winter. Heat to the extent ac
cumulated by allowing milk to stand or
!. a warm porch or in the sun is enough tt
e start the bacteria in milk to multiply.
e ing at rapid rate and thus make il
unfit for use as sweet milk, according
o to the dairy specialists of the United
e States department of agriculture. The
hot days also bring the flies, the great
g germ carriers, and the clouds of dust
laden with bacteria, which, when coming
to rest on milk receptacles, may easily
contaminate the milk.
Milk is regarded as natural culture
! medium for bacteria, and the rapidity
with which the various forms will null
tiply, under the proper temperatures,
is astonishing. 1t has been shown that
il cubic centimeter tabout one-half
teaspoonful) of milk containing 10 bac-
terra is kept at 6s degrees temperature
for "a hours, the bacteria will have
multiplied into about 81 900 In the
same milk, ii held at 80 degrees, the
growth OF bacteria would be very small
possibly as low as 40 in "a hours. Milk
which contains a large number of hac-
terra is either not fresh or has come from
diseased COW or has otherwise been
contaminated.
! Flies are possibly the most dangerous
bacteria carriers which are likely to come
in contact with milk. These scavengers
may convey the germs of typhoid fever
or other contagious diseases from the
sick room or excreta to the milk. Ty.
phoid epidemics have been caused BY flies
spreading the germs. Milk should be
guarded from flies 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 vet If il is not cooled i'm |
mediately after milking and kept cool
until consumed, it very soon begins to
change and grow sour. In fact, the bac-
terial content increases rapidly as long
as the milk remains above so degrees
Fahrenheit. The bacteria are dormant |
or increase slowly at lower tempera-
ture. For this reason, every precaution
for keeping milk cold from the time it
il produced until it reaches the consum-
err is essential. and especially so during
the warm weather
Milk may absorb impurities whenever
il is exposed to the air, or placed in UNI
clean vessels. The amount or degree of
contamination depends on the eleanli-
ness of the air and of the utensil. Even
the air of so.called clean room con-
tsins some impurities. If the producer
and dealer have done their duty, there
is left at the consumers door a bottle /
Of clean, cold, unadultersted milk But !
the consumer also has responsibilities in I
handling milk so that it continues TO be I
fl for consumption. especially as food i
for babies. The milk in the home may \
be placed in unelean vessels or exposed I
TO the air, or not kept cool I
until the time of using Thus things /,
may happen TO the milk affecting it's e
quality, many of which are caused !
through carelessness. v
Receiving Milk at the Home.
The expression "a bottle OF clean, cold :
inadulerated milk" describes the kind =
u milk which should be delivered 70 :.
he home. The method OF dipping milk
rom large cane and pouring il into the
ustomer's receptacle in the street. with
II the incident exposure TO the air, not :.
lways the clcsnest, is a bad practice.
Drawing milk from the faucet Of a re-
alters can il almost as bad as dipping :,
,f1L atkn,.vl Aa rail- - 5000 -
o the air as long as BY the dipping Il
recess. Besides the insanitary part OF :.
his method, some consumers, unless the
nix is kept well sgitated, arc likely 10
eceive less than their proportion Of a.
ream. The custom OF setting out at :.
ight an uncovered vessel which collects
Of bacteria from the street =
ust before the milk is put into IL. is >"
bYiously very insanitary, and vet ID IL :
racticed n 4 large extent. II milk il =
, be received in a bowl or pail BY the 4
,nsumer. u il worth while 10 have il 4
siivercd personally 70 some member Of =
70 family, ~ II the receptacle o 10 .
, placed in waiting for the milk deliver Z
. Il should he covered with y plate =
; better still, = glass preserving jar 4
ay h. used. in which nothing but milk =
pat. The jars with the glass tops are +
-eferable. no rubber bands should BE- =
I'd. III
Direct sunlight on the bottle Of milk r
arms 4 rapidly. snd increases the lac- Il
rial content. Aliik which . delivered =
~ early IN the morning. say at a.
I. and remains out-of- doors until 2 81 3
o'elock, is very likely b become wsr- 3
a less ~ for human CONSUMPTION than Z
4 Nsre taksn ID the house and PLACED =.
ths refrigerator early IN the morning =
Mia should ret - transferred from -:
? original bottle INTO smother rreepts 9
until just before eousurnrtior. The Il
ftis should - keTa covered with . - Z
: csp. " an inverted turutiaf ~ long q
tht rilk y in IL Mia dsteriDrnte. Z
srposufr - ths sr IN ths rsrtrF =
trhsn o. nursery. Housewives are ia =
iiar viii the stilitF NH hss ~ 81 =
n srnslls from strorr f0rfs. IKE fsh. =
biazs. ~ uniuns. u - obsious. thsre =
- that s1tt fooas shuria - kart oct /.
TIE refrirerztos vhirt cuttains uiik 8
. IN uiik y rereiVed N iusl Fsii 3
uflsF reefF1esls 5rsteaf 81 huttls =
. sNus ruiss srtir q a. ksrring e :
frik .. thuss uaHrf i1lfsHr ste4F fer =
.tis rk MaE Frum ths E~rurH =
- A.