Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1919-01-24
DON'T LET MILK SPOIL

Whole milk, skim milk, and butter
milk are highly nourishing and valu
able foods.
These foods spoil quickly when al
lowed 20 get warm or when exposed
to bacteria and molds present in the
dust and the air
Keep milk continuously clean, cold
and covered. This injunction applies
equally to the producer. the whole
saler, 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
get warmer than so degrees +. until
II is consumed. The lower the tenn.
perature the better the milk will keep.
Bacteria-such as those which
cause milk to sour-develop very
slowly and cause little change in milk
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 il unfit for Ordi-
nary use.
Don't leave your milk bottles on a
lot porch or doorstep. A short ex-
posture in the sun or a warm place
hastens the spelling even of cold, bot
tied milk.
Have the milkman put your milk in
to the refrigerator. If this is impossi-
BILE provide, in warm weather, a box
with Ice or bucket of water in a
shady place, for the milh.
At any rate have the bottles left in
the coolest and shadiest place about
your premises.
Don't leave milk bottles or v ssels
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 bacteria
and molds from the air will not get
into it.
Keep your milk bottles covered
with caps or by placing glasses over
them. Keep them covered in the re-
frigerator and In the kitchen or dining
room.
Never pour milk into an unsterile
bowl or pitcher. Scald all vessels in
to which milk IL 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 cap
with water and a clean cloth. The
little depression at the top of the bot
which may attract flies. Lift out the
cap with pointed instrument, so that
the outside OF the cap, which may be
contaminated, will not be pushed
down 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.
II there are babies or little children
in your home, clean, cold, covered
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 a sick
room. II 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 attending
physician
Clean skim milk is valuable food,
containing all the nourishment ele-
ments OF whole milk except the fat or
cream. 1t is useful in cooking cereals,
soups, sauces, cocoa, etc., and Is
palatable, nouri3hing beverage.
Sour milk and buttermilk can be
used with soda In making hot breads,
or sour milk can be easily turned into
cottage cheese, or clabber. Sour cream
10 a good shortening for cakes and
cookies, and is useful for salad dress
ings and gravies for meat.
The U. s. Department Of Agricul-
ture will be glad to send you addition
al information about the care and use
Of milk.
Aandkerchiefs