The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1915-04-14

the production OF safe milk. Half an
hour in a hot kitchen or in the sun
will hasten the time OF sourtng, be-
cause the growth of all organisms is
quickened by mild heat. At once, as
soon as the milk reaches you, set it
aside in the coolest place at your
command.
Absorbs Odors and FIavors.
Milk, cream and butter rapidly abb
sorb doors and favors, and II kept in
a refrigerator should be covered.
When possible it is we'll to reserve
a separate compartment for these
products. Sometimes in very hot
weather h~ousakeepers complain that
IN spite of all precautions the milk
| sours quickly, even in the tcebox. This
is often due to the fact that the air
!, of the icebox, although it seems cold
IN contrast with the heat outside, is
not really cold enough to check the
| growth OF the bacteria. h tempera-
ture should be kept at least as low as
so degrees Fahrenheit. n should be
tested with a thermometer during ex-
cessive summer heat.
R~eceptacleS in which milk is to be
placed should be freshly scalded to re-
nov any bacteria or mould spores.
1t has been proved that seamless pans
are BEST as they provide no rough
surface to which stale milk nay cling.
New milk must never be mixed with
old unless 1t is to be used at once, as
the bacteria in the old milk will, of
| course. be added also and the mixture
will not keep as we'll as the fresh
milk alone.
The bacteria, which by their growth
render milk unsafe, are present every
wherein the air with dust, in every
| particle Of dirt, in water, OIL h hands
and clothing, OF all utensils and yes
sells. Therefore no utensil, spoon or
receptacle should be used which has
not been steriliZed, especially when
the milk is to be given to the sick or
to infants. Although such milk may
not contain the seed of any certain
disease, it often auSes serious digeS-
tive disturbances with young children
or the sick, and may become indirect
ly the cause of fatal maladies.
Infant diseases chiefly prevail in the
hot season, when flies abound, and the
fly is also often responsible for the
death of children because of %polluting
the milk which they drink.
The fluid form and nutritive ma
terial of milk afford a medium pecu-
liarly favorable to the development OF
| disease germs, as we'll as the useful
bacteria, which aid in butter and
cheese making. The growth of such
micro-organisms is fastened by mod
! crate heat, but the majority are killed
by raising the milk to the boiling
point, as is don by pasteurization or
sterilization. Disease germs that in
water would not multiply and would
probably live but a short time in
crease abundantly in milk. When in
doubt concerning the safety either OF
The aforementioned methods may be
used.
81 Sterilization requires a temperature
of 212 degrees Fahrenheit, continued
for about twenty minutes. This pro
cess usually changes the flavor of the
milk so that 1t is disagreeable to many
people. The high temperature also
causes the fat globules to seperate in
stead of being retained in the form Of
cream.
Pasteurization takes its name from
the noted French scientist, Pasteur,
and consists in raising the milk to a
temperature of about 1876 degrees
Fahrenheit, keeping it there for fifteen
minutes and her allowing it to DOL
quickly. By this means the flavor of
the milk is unchanged. Since the
solid portions of milk readily adhere
to the bottom OF a saucepan placed in
direct contact with heat and the re-
sulting burned flavor rapidly pene-
rates the whole of the milk, a double
boiler is the best utensil to use when
heating it.
1t must be borne in mind that no
amount OF pasteurization or steriliza-
ton can make bad milk good. They
merely destroy disease germs. The
changes in the milk which
through age has begun to deteriorate
are beyond retrieve.