Arizona republican., 1921-11-17

One of the questions that is fre- Quently asked of the chamber of commerce Is one regarding the quail ity of the milk retailed to the con- suming public. The following state ment will be of interest not only to prospective residents but to many citizens of Phoenix, who have not had an opportunity, or who have not taken the pains to inform them selves:
 Tn any city the milk supply is one of the most important requisites. To handle the milk in such a way that it reaches the consumer in the best possible condition and in the quickest possible time after being drawn from the cows, is a problem which every city has to work out for itself. Phoenix is no exception. The health of the public must be taken as the first ccnsidera lien, and in this regard it is imperative that the milk should be clean, handled in q sanitary manner, kept cool to pre- vent early fermentation and deliv- cred to the consumer with as little trouble as possible. It is also irn- perative from a health standpoint that the milk be obtained from healthy cows; that the milkers who handle the milk have no contagious disease and that the proper precau- lions are taken to prevent new bot tles or other utensils 70 spread any cortagious disease
 "The consumer also is entitled to have the milk of a quality which is commensurate with the price he pays. In other words, the city must guard against watering milk and 1gf clr fru functions of the dairy or, the milk in- spection division of city health de- partment. This. however, is not the entire problem, as the producer must be taken into consideration. Restric- tionS must not be made so severe that producer cannot comply with them without adding too much to the cost of the milk. Otherwise the consumer will suffer because of an inadequHe supply of wholesome milk or because of price out of propor- ton to the food value. The position of the milk inspector therefore is not q sinecure, as he must enforce cer- tain ordinances and at the same time keep peace with the producr.
 Phoenix is fortunate in. having as its milk inspector Clarence E. Ice one who has been thoroughly con- scientious in his work, absolutely impartial in his administration and diplomatic in enforcement of rule. and regulations. A pleasant person ality has helped him m building III and maintaining a friendship througl his business relations with the pro .ducer$ This has resulted in a mos s.sarty CO., operation between the pro ducers and the office of the city mill fnspector. From these fortunate cir, fG 0r ing a very excellent milk supply ant one which Is constantly improving All cities have recognized that 1T order to maintain supply or mill which would comply with the re ouirements. it is necessary to have standards of quality.
 "Seyeral years ago this standard adopted by Phoenix was for the grace "A" milk, butter fat content of 5A per cent. As check upon the san ftary conditions the United State: government and practically all or th' larger cities have agreed thatsmlcro' scopic count of bacteria in a glVel amount of milk is the best way t' determine the cleanliness of the mix fts keeping qualities and its fitnes as human food. The amount Q milk which is required for sampl' is a cubic centimeter. For the grad "Ar milk. the requirements are tha there shall not exceed 5o,oo0 baeteri' for this amount of milk during tn period from October to May. Fron May to October, when the warn weather hastens the growth of pac terfa, the number of permissible pac teria is increased to 100000
 'Tt is well known that large pc cent of milk Is made up of water There is, however, definite standar for the solids which a good whole some milk should contain. I'm includes butter fat, and the tott solids for Phoenix has been set 11% pounds per hundred Welght milk.
 Grade B milk, raw, that is un pasteurized. and known as selected grade B milk, must contain 3.25 pc