THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 105 



of the Chicago Department of Health enjoining the sale or delivery 

 of any but pasteurized milk the price of milk delivered to house- 

 holders in Chicago is now said to be only 8 cents per quart. 



Dr. Park estimates that the proposed additional sanitary require- 

 ments for the improvement of the milk supply would have the fol- 

 lowing effect on the retail price of milk: The tuberculin test would 

 occasion the loss of 15 per cent of cattle; pasteurization and the ob- 

 servance of a maximum bacterial count, the maintenance of tempera- 

 tures not exceeding 50 F., and advanced stabling requirements would 

 add one-half to 1 cent to the retail price of each quart of ordinary 

 city milk. 



It may reasonably be assumed, therefore, that an increase locally 

 to 10 cents per quart the year round for good wholesome milk deliv- 

 ered for consumption in the District of Columbia would be ample 

 to enable both producers and dealers to continue their operations at 

 a satisfactory profit. 



PRICES OF SEVERAL GRADES OF MILK. 



The price charged for " certified " milk, which may fairly be said 

 to approximate on the average 20 cents per quart, makes it impos- 

 sible for the man of moderate means to avail himself of this grade of 

 milk. While what is known as " inspected " milk can be produced 

 at a lower price, this would necessarily still cost more than milk as 

 ordinarily produced, namely, about 15 cents per quart, so that the 

 masses would perforce resort to the third class of milk recommended 

 by the Washington milk conference, namely, " pasteurized " milk, 

 thus enabling them to secure a safe and wholesome supply of this 

 important commodity at but a trifling advance in price over the 

 present common market milk. 



PASTEURIZATION TENDS TO PRESERVE MILK. 



The same observations regarding raw milk as compared in its 

 keeping qualities with condensed milk apply equally to pasteurized 

 milk. It may be stated as an economic consideration, aside from the 

 aspect of the public health, that pasteurization improves the keeping 

 qualities of the milk, and it is estimated that the expense of install- 

 ing a suitable equipment for pasteurizing, even if left to individual 

 enterprise, would be compensated for by the averting of loss resulting 

 otherwise from the souring of milk. 



In order to meet the necessary requirements, pasteurizers should be 

 efficient in operation, permitting a definite quantity of milk to be 

 heated to a definite temperature for a definite length of time. The 

 milk should be heated uniformly throughout, and the apparatus 

 should be simple in construction, easily cleaned, and arranged to 

 safeguard against reinfection of the milk. Provision should, fur- 

 thermore, be made for rapid cooling. The pasteurization should be 

 done under the immediate and alert supervision of health officials. 



PASTEURIZATION IN OTHER JURISDICTIONS. 



Pasteurization is being practiced, either compulsorily or otherwise, 

 in a number of jurisdictions in this and foreign countries, notably in 

 Germany, France, and Denmark. It was estimated in 1909 that 25 



