The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-06-06
GIVE
ADVICE AS TO
CARE OF MILK
Heat Causes Bacteria to Multi
ply Rapidly, Says Federal
Department

| WASHINGTON, June with the
/ advent CT warm weather the care OF
4 milk in the home becomes morescom-
pIex than during the late autumn.
! and winter. Heat to the extent &C
cunu1ated by allowing milk to stand
lon a warm porch or in the sun IS
! enough to start the bacteria IN mix
TO multiplying at a rapid rate and
TINS make it unfit for use as sweet
milk according to the dairy special
ists of the United States Department
Ios Agriculture. The hot days also
1 bring the flies. the great germ car
4 riers and the clouds OF dust laden
with bacteria, which, when coming
1 to rest on milk receptac1es, may cas-
lily contaminate the milk.
| Mix is regarded as anatural cul-
1ure medium for bacteria, and the
irap:dity with which the various forms
Will multiply, under the proper tenn
peratures, is astonishing Il has been
Shown g that If cubic centimeter
(about 1-2 teaspoonfuD OF milk con-
tanning ten bacteria is kept at sixty
eight degrees temperature for twenty
four hours. the bacteria will nave
multiplied into abou. 10000. In the
same milk, II held at fifty degrees,
the growth OF bacteria would be very
small, possibly as low as forty IN
twenty-four hours Milk which con
tains large number OF bacteria rs
either not fresh or has come IRON
a diseased COW or haSsotner WISE s ..rssIi.
contaminated.
Flies are possibly the most dan
| Serous bacteria carriers which are
T; likely to come in contact with milk
These ScavenSerS may convey the
germ OF typhoid fever or other con-
tagious diseases from the sick room
ior excreta to the milk Typhoid epi-
denies have ben caused by mes
spreading the germs. MIX should
be guarded from flies as vigorously
as You would avoid exposure to dis
eases.
| Cows are now out on pasture, and
milk is more easily produced under
\ sanitary conditions than during the
1 winter months when the cows are
stabbed continuously. Milk may be
handled by the farmer in the most
correct and sanitary methods known,
and yet If 1t is not cooled immediate
lily after milking and kept cool until
consumed, it very soon begins 70
change and grow sour In fact, the
| bacterial content increases rapidly
as long as the milk remains above
fifty degrees Fahrenheit The bac-
terra are dormant or increase slowly
at lower temperature For TINS
!; reason, every precaution for keep
/ ing milk cold from the time 1t IS pro
duced until it reaches the consumer
/ is essential, and especially so during
the warm weather.
! Milk may absorb impurities, when
ever it is exposed to the air. or placed
4 in unclean vessels. The amount or
degree of contamination depends on
the cleanliness OF the air and of the
utensdI Even the air OF so-ca11ed
clean room contains some impurities.
If the producer and dealer have done
their duty. there is left at the con
sumer,s door bottle of clean, cold
unadulterared milk But the COM
sumer also has responsibilities IN
handling milk so that it continues to
be fit for consumption, especially as
food for babies The milk in the
home may DE placed in unc!ean YES
sells or exposed unnecessarily to the
l air. or not kept cool until the time
OF using. Thus things may happen
to the milk affecting its quality
many of which are caused through
carelessnesS.
Receiving Milk.
The expression bottle OF clean
cold. unauthorized milk describes
the kind of milk which should be de
livered to the home. The method OF
dipping milk from large cans anc
pouring it into the customers recep-
tacIe in the street, with all the Incl
dent exposures to the air, not always
the c1eanest, is bad practice Draw
ing milk from the faucet OF retail
er;s can is almost as bad as dipping
milk. although the milk is not ex,
posed to the air as long as by the
dipping process. Besides the lnsani-
tary part of this method som Gus;
toners. unless the milk IS Kept vel
asitated. are likely to receive less
than their proportion of cream The
custom OF setting out at night an UNI
covered vessel which collects hous-
ands Of bacteria from the street dus1
before the milk is put into it as OBJ
viously very unsanitary, and yet 1t IS
practiced to large extent If mill
lis to be received in a bowl or pal
by the consumer, it is worth while
to have it delivered personally &c
some member of the family, or II the
receptacle is to be placed in waiting
for the milk deliverer,v 1T should bf
Lot SfSl1-