Pine Bluff daily graphic., 1915-06-09
HOME CARE OF MILK
Milk SOur Very Slowly at Low Recepa Tn keeping Milk Sweet-Nhpping Cream.

WASHINGTON, June S.-With the advent of warm weather the care of milk in the home becomes more complex than during the late autumn and winter. Heat to the extent ac- cumulated by allowing milk 10 stand on a warm porch or in the sun is enough to start the bacteria in milk to multiplying at a rapid rate and thus make it unfit for use as sweet milk, according to the dairy special ists of the United States Depart ment of Agriculture. The hot days also bring flies, the great germ carriers, and the clouds of dust la den with bacteria, which, when conn., ing to rest on milk receptacles, may easily contaminate milk.
 Milk is regarded as a natural cul- ture' medium for bacteria, and the rap:dity with which the various forms will multiply, under the prop CT temperatures, is astonishing. It has been shown that if cubic centi- meter (about 1-2 teaspoonfuD of milk containing 10 bacteria is kept at 6S degrees temperature for "A hours, the bacteria will have multiplied into about 1000. In the same milk, if held at 50 degrees, the growth of bac teria would be very small, possibly as low as 10 in A hours. Milk which contains a large number ot bacteria is either not fresh or has come from a diseased COW or has otherwise been contaminated.
 Flies are possibly the most Gang- erous bacteria carriers which are l likely to come in contact with milk. These scavengers may convey the germs of typhoid fever or other con- tagious diseases from the sick room or eXcreta to th2 milk. Typhoid epi demics have been caused by flies spreading the germs. Milk should be guarded from flies as vigorously as you would avoid exposure to dis ease
 Cows are now out on pasture, and milk is more easily produced under sanitary conditions than during the winter months when the COWS are stabled continuously. Milk may be handled by the farmer in the most correct and sanitary methods known, and yet if it is net cooled immedi- ately after milking and kept cool, until consumed, it very soon begins to change and grow sour. In fact, tho bacterial content increases rap idly as long -s the milk remains above, 50 degrees Fahrenheidt. The bacteria are dormant or increase slowly at a lower temperature. Fo1 this reason, every precaution for keeping milk cold from the time 1t it is produced until it reaches the consumer is essential, and especial ly so during the warm weather.
 Milk may absorb impurities when ever it is exposed to the air, or placed in unclcan vessels. The amount of degree of contamination depends on the cleanliness of tn: air and of the utensil. If the pro- ducer and dealer ;have done their duty, there is left at the consum- CTS door a bottle of clean, cold, un- adulterated milk. But the consum- CT also has responsibilities in han ding milk so that it continues to be fit for consumption. especially as food for babies. The milk in the home may be placed in unclean yes sels or exposed unnecessarily to the air, or not Kept cool uAlil tHe lille of using. Thus things may happen to the milk affecting it's quality, many of which are caused through carelessness.
 Receiving Milk at the Home.
 The expression "a bottle of clean cold, unadulterated milk" describes the kind of milk which should be ,kdelivered to the home. The method of dipping milk from large cans and pouring it into the customers recep- tacle in the street, with all the incl dent exposure to the air, not always the cleanest, is bad practice. Draw ing milk from the faucet of a re- ! taler's can is almost as bad as dip- ping milk, although the milk is not