New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1915-06-03
KEEP MILK AWAY
FROM THE FLIES
Heat Is Destroyer Of Lacteal Sup:
ply Hints for Housewives

Washington, D. c., June 3.-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 to stand
on warm porch or in the sun is
enough to start the bacteria in milk
| to multiplying at rapid rate and
thus make it unfit for use as sweet
| milk, according to the dairy special
| lists Of the United States department
Of agriculture. The hot days also
| bring the flies, the great germ car
riers. and the clouds Of dust laden
with bacteria, which, when coming
| to rest on milk recepsacles, may cas-
| lily contaminate the milk
Milk is regarded as natural me-
dunn for bacteria, and the rapidity
ply, under the proper temperatures, is
astonishing. 1t has been shown that
liz cubic centimeter (about IL tea
spoonful) Of milk containing 10 bac-
i terra is kept at 68 degrees tempera-
i ture for "A hours, the bacteria will
have multiplied into about $1,000. In
i the same milk, If held at SO degrees
4 the growth Of bacteria would be very
small, possibly as low as 40 in "a
hours. Milk which contains a large
number of bacteria is either not
fresh or has come from a diseased
COW or has otherwise been contain
mated.
Flies are possibly the most danger
Gus bacteria carriers which are like
q ly to come in contact with milk. These
scavenfers may convey the germs
, Of typhoid fever or other contagious
diseases from the sick room or ex-
creta to the milk. Typhoid cpl
denies 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 thu
! winter months when the cows arr
4 stabbed continuously. Milk may bt
handled by the farmer in the mos
! correct and sanitary methods known
I and vet If it is not cooled immediate
! ly after milking and kept cool unit
consumed, 1t very seen begins t
: change and grow sour. In fact, tn,
bacterial content increases rapid.
as long as the milk remains abov
so degrees Fahrenheit. The bacteri'
are dormant or increase slowly at
lower Temperatures For this season
every precaution for keeping mill
cold from the time it is produced un
til it reaches the consumer is essen
T. tiaI. and especially so during tn
warm weather.
Milk may absorb impurities when
ever it is exposed to the air Q
placed in unclean vessels. Tn
amount or degree Of contaninatio
depends on the cleanliness of the al
and Of the utensil. Even the air Q
a SO called clean room contains som
impurities. IL the producer an
dealer have done their duty, there
left at the consumers door a bottl
Of clean, cold, unadulterated mill
But the consumers also has re
| sponsibilities in handling mil
so that it continues to be f
for consumption, especially as foo
| for babies. The milk in the HON
may be placed in unclean vessels Q
exposed unnecessarily to the air, {
not kept cool until the time Of us
ing Thus things may happen to tn
milk affecting its quality, many {
which are caused through careles.
ness.
Receiving Milk at the Home.
Tho expression a bottle of cleal