The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1920-05-18
PURE MILK HAS
HIGH PLACE As
ESSENTIAL FOOD
Care Of Dairy Products Relate
Definitely to Public Health.
Specialist Ayers; Some I'M
p0rtant Precautions
By F. R. Cammack

Field Dairyman, University OF Idaho
Extension Division
Boise, May l3.-Milk and other
dairy products are recognized as be-
ing the most vital and important foods
for children, and their asc by adults is
necessary for the greatest develop
ment and health, because of the SUBJ
stances contained therein, called vi
tamines 1t is becoming more uni
versally realized that milk as food
is essential to the highess development
of the human race. The proper growth
of the human body is accomplished
only when milk or its products are
used. About 20 per cent of the food
eaten by the average person is dairy
products, but scientists who have
studied the problem of nutrition an
nounce that this percentage should be
a. instead of 20.
In view of these facts the care of
milk and cream is important and de-
serves our best efforts. Furthermore,
milk may be the means of spreading
diseases when carelessly produced
and improperly handled. II should
be considered duty by the producer
of milk to keep only healthy cows,
supply them with wholesome feed and
keep them in clean. comfortable quar-
tiers. The wellbeing of himself, his
family, und the community demands
this. 1t is a recognized fact that clean
milk FROM healthy cows, free from
dirt, contains only small number of
bacteria, none of which are harmful
Bacteria are tiny organisms invIs-
IDLE to the naked eye. They should be
kept out of milk as far as possible
and those that do get in should be
prevented from multiplying by
promptly cooling the milk
Some Important Points
Dairy products are perishable pro-
ducts and should be cared for accord
ingly. Milk is the most perfect food
for human use and is also perfect for
development of bacteria. The tenn
perature most favorable for the
growth of the bacteria that spoil milk
ranges from 20 degrees to 100 degrees
F. If milk is cooled to from 40 to
50 degrees F Immediately after being
. drawn it will keep in a desirable con-
dition for long time, while other
wise it may keep only few hours.
The cleanliness of milk ano OF the
conditions under which it was pro-
duced and handled together with the
temperature at which it was kept have
a great influence on the resulting quail.
ity of dairy products.
The producer of dairy products
should consider the following sugges-
tons: ~
The health of cattle is vitality i'm
portant.
The milk from cows affected with
tuberculosis or other diseases should
not be used for human food.
Any cows showing abnormal condl
lions should ,pe MIXED separately
and the milk not used for human food
Any abnormal condition of thu
milk, such as Shiny or bloody ap
pearance also will make it unsafe te
use. The health of the attendant
mixer, and other handlers is also i'm
portant, as milk is perfect mediur
for pathogenic disease producing.
bacteria. So-called "epidemics" hav'
been tracved to the milk supply. Thu
is caused by lack of care and fore
thought on the part OF attendant
who may be sick. A pure water sup
ply is equally important because o
the possibility of contamination if i'm
pure or polluted water is used TO
drinking or washing. Disposal o
waste and keeping surroundings in
sanitary condition also are vitality i'm
portant. The milk sugar in milk at
tracts flies and special constructio
of buildings is necessary to keep Their
out. Fly breeding places should b
destroyed, also measures taken t
screen flies from dairy rooms and I
trap or catch them. The sources
high bacterial counts I'm milk are CIV
en- and these remedies suggested:
Body of cows. Remedy, clean cow
small-top milking pals.
Unclean utensils. Remedy, fhoI
ough washing and sterilization.
Growth of bacteria. Remedy, proml
cooling and storage at low tempe
ature.
Should Wash "Bossy"
Cleaning the body of the COW
very important and takes only fe
moments. II is good practice