DAIRYING 



DAIRYING Part IV 



CARE OF MILK. 



670. Pure, clean milk is one of the most healthy and nu- 

 tritious of human foods. This or a similar statement is made so 

 often in print and in lectures that the value of milk as a food, 

 especially for infants and invalids, is well nigh universally 

 known. In former years milk consumers were supposed to need 

 protection from the watering and skimming of milk only, and a 

 determination of the amount of cream and of natural, solid mat- 

 ter in the milk was about all that was considered necessary in 

 order to protect the public from a fraudulent milk supply. This 

 Reeling of security and confidence in the milk supply so long as 

 it was rich enough, has in recent years been sho\vn to be abso- 

 lutely wrong. The developments in bacteriology and in medical 

 science have proved beyond the slightest doubt that milk and 

 other dairy products may be among the most dangerous of human 

 foods. Such diseases as typhoid fever, tuberculosis, diphtheria 

 and many others, also the disturbances of the bowejs that cause 

 suffering and often death of many infants and children arc 

 spread by dirty, contaminated milk. It has been proved that the 

 germs that cause these and other diseaeses find milk about the 

 best possible soil to grow in, and since it has also been proved 

 that one germ will multiply into millions in a few hours and that 

 small particles of dust and dirt, as well as the legs of flies, con- 

 tain thousands of germs, it certainly is clear that the germ,, and 

 the dirt content of milk is of more vital importance to humanity 



