The Wilmington morning star., 1946-02-18
Quality Milk
Essential To GoodHealth

Today the voice Of the great con-
Stunning public is demanding-and
rightly = that materials consumed
as food of the higest quality
possible.
This demand extends particular.
ly to the consumption Of milk, one
of the country's most important
goods, and includes not only con-
trolled food values, but also sani-
tary controls so that the product
will reach market in its most
wholesome form.
High quality milk, says M. L.
Shum aker, instructor in dairy
manufa curing with the State Col
lege Department of Animal Indus
try, means milk produced under
sanitary conditions, free from off.
havors, clean, safe and whole
some.
Food Practices
To producte a milk that meets
these qualifications, whether the
dairy farmer is milking one COW
or 100 cows, certain well-establish-
ed practices should be followed
from the time milking is begun
until it is delivered to market.
These practices are fairly
simple, Shumaker says, and are
based on good common sense.
They include the following 10
points: ID Provide a clean, dry,
well ventilated place in which to
do the milking. ca Constantly
check the herd, and recognize any
cows suffering from diseases that
may be carried in the milk, milk
ing only those in good health.
90 Keep cows clean. Keep the
hair well clipped on the udders
and TANKS; brush the cows and
wash the udders before milking;
keep feed flavors and other mis-
cellaneous havors from getting in
to the milk by feeding cows silage
and pasture soon after milking and
removing them from those feeds
in time for the off-flavors to evap-
|orate or disappear before tae next
milking, and by keeping cows
away from such feeds as garlic
and onions that cause off-flavors.
a Use small top milk pals,
these reduce the amount of dirt
that will fall into the milk from
the air. 50 Do not permit mixers
to milk with wet hands. CO. Re-
quire mixers to be clean in dress
as well as in habit. ..s ~
CD Filter and cool milk as soon
after milking as possible. This is
another precaution taken to re-
4 move dirt Or feed that's may have
fallen into the milk. Cooling the
milk will retard bacterial growth.
90 Clean utensils properly be-
fore and after their use for hand
ling milk. co. Store milk properly
before it is picked up or delivered
(1O Demand clean, dry cans from
the point of delivery'if it can pos
sibly be done. ....t(( -. u.
| B.. - Uses -
Milk in recognized as natures
most nearly perfect food, and it is
consumed by both young and old
because of its rutritive value and
the ease with which it can be di-
gested. Some people can utilize as
much as SO per cent of the protein
present in milk and SO per cent of
the carbohydrates and fats, thus
helping in body growth and sound
health.
An analysis of milk shows that
it contains 87.25 per cent water
and 1915 per cent dry matter. OF
this dry matter. 3.8 per cent is fat,
3.5 per cent is protein, 4.8 per cent
milk sugar and 0.64 per cent ash,
The forms in which milk is con-
sumed are NUMEROUS, for ex-
ample: Market milk, cheese, but
ter, evapcrated milk, dry milk
condensed milk, skim milk, mar.
ket cream, matted milk, and ca
sem ...4s
Looking even further into the
uses of milk, Shumaker shows that
of the 112,31O, 100000 pounds nro.
duced in the United States in 1a4o
1872 per cent was used in the bro,
duction OF creamery butter. 20 q
{ per cent for fluid CONSUMPTION ana
other uses, 1872 per cent for CHE,
uses such as feeding to calves.
rs per . cent : for producing farm
ous.er, o.s per cent for the manu-
] 1ac1ure OF cheese, SO per cent far
! lne manufacture of condensed and
4 evaporated milk, 3.3 per cent for
,ne manufacture Of ice cream, and
i'o per cent Tor other factory uses.
ineSe figures reveal that the