Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1935-01-24
VALUE OF MILK
is STRESSED
Continued from Page II

CONTINUED from Page IL
states, will enact compulsory grading
laws before the present session is
over. These laws will demand that
all dairy products be bought and paid
for according to quality, rusty and
filthy cans will be condemned, and
milk or cream that contains dirt will
not be accepted.
Can be Disease Carrier.
While milk is natures best food
when produced under sanitary condi-
tions, it is very good medium for
the growth Of bacteria and conse-
quently distributor of disease when
handled by careless and INSCRIPTIONS
persons. 1t has been proved that
tuberculosis is the most common of
these diseases. Garget is a common
disease Of the udder Of the COW and
is caused by species of the strepto-
cocci, and when it is transmitted to
man it causes intestinal disorders
and septic sore throat. Other dis
eases that may be transmitted to
man through milk are: bangs dis
ease, foot and mouth disease, lumpy
jaw, and cow poX- Diseases that may
easily be carried from man to man
through milk are: typhoid fever. dy-
sentery, diptheria, septic sore throat,
scarlet fever and tuberculosis.
These statements are not made to
discourage the use of milk and its
products but to call the attention 70
the Importance of. and to encourage
the strictest care and sanitation in
the handling of milk.
1t is obvious that milk from dis
eased animals should not be used for
human consumption. The barns should
have good floors that may be scrubbed
and kept clean. The walls and cell
ing should be whitewashed or painted.
cobwebs and dust should not be al
lowed to gather, and all litter should
be removed. The sanitary code of
our Board of Health demands that
the mixer should be free from COM
municable diseases, should wear
clean, washable clothes, and his
hands should be washed and rinsed in
sterilizing solution before milking,
and he should milk with dry hands
The milk stools should be made Of
metal in such a way that they may
be easily scrubbed, otherwise they
may be a means Of contamination
through the hands Of the mixer. The
flank of the COW should be brushed
free of loose hair, dust, and dirt; and
the udder should be washed with
clean warm water and wiped with a
clean towel The first two streams of
milk should not be used as it has
been found that it may be contamin-
ated from the outside through the
milkduct.
Care of Utensils.
All utensils should be washed in
warm water containing some good
washing powder and sterilized in boil
ing water, steam. or sterilizing solu-
tion. Soap powders or soap should
not be used as it leaves on the sur
face of the utensils a greasy film
which will harbor bacteria. The
cream separator should be washed
and sterilized each time it is used.
Pasteurization is the one means by
which disease germs may be destroyed
in milk or cream without harm to
its palatability or food value. The
time is coming in the near future
when we will have laws which will
make it compulsory to pasteurize all
cream or milk sold for human con-
sumption. This has been advocated
for some time by many, but up to the
present time we have no such state
law. The large cities have ordi-
nances to that effect demanding that
all milk sold must be pasteurized.
Milk should be cooled to a temper
allure below so degrees Fahrenheit as
soon as possible after being drawn
from the cow. Bacterial growth is
very rapid when the temperature is
above so degrees while at 40 degrees
bacteria develop very slowly. How
ever, no matter how carefully the
milk Is cooled and taken care of, if
the utensils are not clean and the
milking has not been done under the
strictest sanitary conditions, the milk
will soon develop bad navors and be-
come sour in a short time.
Milk Products.
The average butter consumption per
capita in the United States is q
pounds per year while the average
of the state of Minnesota is 33 pounds.
If we can, by improving the quality
of our butter to the extent that people
will eat only one or two pounds more
each, we will have done away with
the troublesome surplus that lately
has had a tendency to be quite
burden.
In addition to butter we get many
kinds Of cheese from milk. Some
important Developments have been