Imperial Valley press., 1917-04-23
CARE NEEDED
TO KEEP MILK Pure

While milk, skim milk and but
termilk are highly nourishing and
valuable foods.
These foods spoil quickly when al
lowed to get warm or when exposed
to bacteria and molds present in the
dust and the air.
Keep milk clean and cold.
This injunction applies equally to
the producer, the wholesaler, the
dealer and the consumer.
Unclean milk sent from the farm
sours and spoils more quickly than
clean milk. Pasteurization makes
milk safer.
Milk, to keep properly, should never
set warmer than so degrees Fahren-
heit until it is consumed. The lower
the temperature the better the milk
will keep.
Bacteria, such as those which
cause milk to sour, develop very slow
~ dlu CduoS llCClS III lIlllk
kept at such low temperatures.
A slight rise in temperature, even
for a short time, permits these bac-
terra to multiply rapidly and bring
about rapid deterioration of the milk,
which may render it unfit for ordi-
rary use.
Don't leave your milk bottles on
& hot porch or doorstep. A short
exposure in the sun or warm place
hastens the spelling even of cold bot
tied milk.
Have the milkman put your milk
into the refrigerator. If this is i'm
possible, provide, in warm weather,
box with ice, or a bucket of wa
ter in a shady place, for the milk.
| At any rate, have the bottles left
in the coolest and shadiest place about
your premises.
Don't leave milk in bottles or YES
sells in a warm room for a moment
longer than is necessary.
Never pour milk, which has been
exposed to the air, back into bottle
containing other milk. Keep such
milk cold and covered in another clean
utensil.
Milk, when warm, is an ideal cul
tural medium for bacteria. Keep milk
clean. You can keep it clean only
by keeping it covered so that the bac
terra and molds from the air will not
get into it.
Keep your milk bottles covered
either with caps or by placing glasses
over them. Keep them covered in
the refrigerator and in the kitchen or
dining room.
Never pour milk into an unsterile
bowl or pitcher. Scald all vessels
into which milk is poured for keeping
or serving. Cool these utensils after
scalding, before you put milk into
them. ....
Before you open bottle of milk,
wash and wipe the outside of the can
with water and clean cloth. The
little depression at the top of the bot
tie collects dust or water, or milk,
which may attract flies. Lift out the
cap with a pointer instrument, SO
that the outside of the cap, which may
be contaminated, will not be pushed
Gown into the milk.
Clean and scald the refrigerator
where milk is stored regularly with
hot sal soda solution See that the
drip pipe is kept open and clean.
Even in the cleanest refrigerator,
never keep milk in an open vessel.
Milk absorbs odors easily.
If there are babies or little chill
dren in your home, clean, cold, COW
cred milk is absolutely essential.
Finally, clean empty bottles. Rinse
thoroughly with cold water every milk
bottle, as soon as emptied, and then
wash with hot water. This helps
your milkman to give you clean
milk.
| Never take milk bottles into sick
room. If you have an infectious or
contagious disease in your home, boil
the milk bottles, and do not return
them without the express sanction of
your local health officer or attend
ing physician.