P. G. Heinemann

“ We have then to consider chiefly two points in the production and handling of milk, first cleanliness in all manipulations and cleanliness of all utensils, and second rapid cooling and storage or transportation at low temperatures.
Milk is the natural food for all mammals and each species of mammal produces a milk of such composition as is most suitable for the young of the species. The-composition of cat's milk differs from that of cows, dogs or man's. Some animals produce milk which contains ten times as much fat as is contained in cow's milk. ”

“ The principal thing is that the consumer demand a good product and he must know what constitutes good milk. It is relatively easy to discover rotten eggs, decayed meat and vegetables, because these are betrayed by the odor. Milk, however, does not putrefy in the way eggs and meat do, and even the taste is apt to be misleading. Chemical and chiefly bacteriological tests are the only safe guides to the dectection of poor milk. For it must be remembered that fresh clean milk, which contains few bacteria and is safeguarded against their entrance, will not spoil for many weeks. ”

“ It is well known that there are differences in composition between cow's milk and human milk. In human milk there is more butter fat and more milksugar. The nitrogenous part, that is, the part which is necessary to replace the cells of the body and enable development to take a normal course, is about half the amount in human milk as compared with cow's milk. ”

“ MILK and various dairy products have been used by the human race for ages. There is evidence to show that at least 50,000 years have elapsed, probably a much longer period, since man began to use cow's milk for his own purposes. Savages who have no historical records consume milk—sweet, sour and fermented—to a large extent and have made use of the preservative properties of sour milk for keeping meat from putrefaction. ”

“ It has been estimated that the population of large cities consume hundreds of pounds of cow manure daily with milk.
What does the farmer do with the milk after his cans have been filled? In many cases the cans have no covers and instances are known where open cans are kept over night in filthy barns. Odors are taken up readily by milk and chickens and other fowl find comfortable places for roosting on the cans. The amount of milk sold that contains little or no filth is small. Such milk is necessarily higher priced than ordinary milk, as many precautions have to be observed to produce it. ”

“ Milk is destined by nature to feed the young of mammals. They suck it directly from the teats and the danger of dirt being taken with the milk is comparatively small. But we take the milk from the cow under artificial conditions and have to use precautions and safeguards to prevent dirt from being mixed with the milk. The "cowey taste" sometimes innocently supposed to be characteristic of fresh milk, is due to nothing but cow manure, which has been suspended and become part of the milk during the process of milking. ”

“ In a herd we have cows in various stages of lactation and the mixture of milk results in a uniform product, which can be modified if this is desired. Practical experience has proved that the composition of milk obtained from a herd runs nearly the same from day to day. ”

“ A careful mother will clean the bottle, which serves to carry the food for the baby. The farmer thinks his duty is done if he washes the milk pails and other utensils with ordinary cold water. The water is sometimes obtained from wells situated in dangerous proximity to the outhouse, or from streams which carry sewage from neighboring farms or settlements. After washing the receiving pails in a careless manner there is enough milk left in them to cause disagreeable odors, but, nevertheless, the fresh milk is drawn into these vessels. ”

“ The cow, which furnishes the most valuable food for the human race, is thus neglected, while the horse, which is used for work only, is kept in good condition. Even from financial considerations should cows receive great care. ”

“ If, however, milk is produced with the refinements outlined above, pasteurization becomes superfluous. Many dairies produce milk with less than 10,000 bacteria per cubic centimeter, some as low as 1,000. By extreme care and intelligent supervision such milk is not much more expensive than ordinary market milk and the outcome of the war waged against poor milk supplies will probably bring such milk within the reach of every one. ”

“ Photograph 8
99 per cent, of all bacteria and makes the milk safe. Especially is pasteurization desirable when there is danger of disease germs entering the milk. Such disease germs may enter from the hands or clothes of employees in the dairy, also in certain cases from diseased cows. Pasteurization has many advocates and many opponents. Without going into a detailed discussion of the arguments, it may be stated that the process is gaining favor with sanitarians and recent scientific research has shown that the disadvantages claimed against pasteurization are groundless. ”

“ Not least in importance is the universal presence of flies in cow barns. Flies may act as carriers of disease germs and should be kept out of barns as much as possible. It is true, that when entering barns the cows are bound to carry some flies with them, but by careful screening and by cleanliness of the floors and walls the number can be reduced to a minimum. ”

“ The large numbers usually found in market milk enter during the process of milking and are the result of multiplication during transportation and storage, unless the milk is kept at a temperature below 40° F. No matter how careful the milker may be, some germs are bound to enter. It is therefore necessary to cool the milk rapidly after milking and keep it cold until consumed. ”

“ The conditions expected from the producer are rigorous, and consequently this certified milk costs more to produce than other milk. Unfortunately most of the dairies producing this excellent milk are heavily capitalized, but in some instances milk which is above reproach is produced at dairies with investments of $1,500 to $2,000. The essential point is efficient and constant supervision. ”

“ The stables are constructed with cement floors, with plenty of windows to admit light, and with effective designs for ventilation. Accompanying photographs, taken in model dairies, will illustrate the points under discussion. Photograph 1 shows one side of a sanitary barn with properly constructed windows, which open from the top and admit fresh air, and a carrier to remove the manure. A carrier of similar nature is used for bringing in the food, as shown in photograph 2. ”