The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1926-05-07

samples of milk to the nearest state
public health laboratory for analysis
and second, the state may create the
office of travelling bacteriolog;st
who, with the aid of portable la'bora
tory, will make periodic examinations
of the milk supply Of the smaller
cities. In practice this method has
proved very satisfactory. If the serv-
ices Of the laboratory can be secured,
the question Of milk sanitation is al
most solved. The health officer or
his assistant will first determine the
names Of all parties selling milk in
his town, and after the inspection of
each dairy. if they meet the condi-
tons as specified in the local milk
ordinance with regard to equipment
and methods. he will then issue a per-
mt, this giving the owner the privi-
lego Of selling milk and cream for a
period Of one year, provided such
milk passes the specified require
ments Of the city milk ordinance.
Milk samples, usually ono quart. arc
collected at itnervals" Unknown to the
dairy men, at least once a month and
sent to the laboratory for analysis.
Milk is judged by four standards,
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by the laboratory. All four are
necessary for the satisfactory control
of the milk supply. They are:
1. Sanitary standard as determined
by the inspection Of the dairy.
2. Physical standard as specific
gravity, temperature, TASTE color. re-
fractive index. dirt, etc.
3. The chemical standard as but
ter fat. solids not fat and total solids.
4. Psychological standard as bac-
terra per &C and special examinations
for pathogcnic bacteria.
Without Understanding the value
of the first three, in any way, the
meteorological standard is by far the
most important. A health officer is
! concerned chiefly with the whole
| somcness of milk, independently of
its chemical or physical condition
Unless great care is taken in its pro-
duction. handling and storage, milk
undergocs rapid changes which rem.
der it an urwholcsomc food. especial
ly for children and babies. These
changes are produced, or brought
about by bacteria which enter the
milk after it is drawn from the COW
and multiply therein. Their source
is from the dust and manure Of the
COW stable, the hands of the mixers
utensils, milk rooms, and in fact any
thing that the milk comes in contact
with. Cleanliness is the secret OF
wholesome milk production.
Certified milk should, contain no.
over ten thousand bacteria per &C
grade A not more than 10000 per &C
and grade not more than 100000
ANY figures above these numbers in
dictate that the milk is dirty. old, con
taminatcd or warm and, therefore
unsuitable for human consumption
The number Of bacteria per &C is tn
best single index we have Of the gen
cral sanitary character Of milk. !cnc,
the Importance attached to this cx
animation. ia
Kinds Of Bacteria in Milk
This is the crucial point of the sub
!. jcct: milk may contain more bactcri
than any other known substance
many more than sewage. The mum
. Der of bacteria per &C need not alarn
, the consumer it is the kind Of typ
that most concerns US. 1t is the con
scnsus Of opinion. notwithstanding
, that milk contains an excessive mum
Der of miscellaneous bacteria is no
suitable for infant feeding.
J Four groups Of bacteria arc or ma
, be present in milk as purchased.
I. Fermentation Of Tactic aci
bacteria. Tactic acid and other sub
!. stances produced by Tactic acid bae
! terra are not harmful, and mil
! sOured by these organisms unde
: proper conditions is beneficial. Ac
do!philus milk is an example of thi
type and is used to reduce or proven
the growth Of putrefactive bactcri
in the intestinal canal.
l 2. Putrefactive Bacteria. Thcs
2 gain entrance into the milk throug
: dirty and careless methods, and prs
7 duce series Of changes in the mil
(which finally result in its decompt
; sition and pytrefaction. These ba'
) terra and their pr0dRts - harm1s
: and often poisoI 6nss produciri