224 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



Somewhat higher. (Health officer Seattle, Wash.) 



Not known. (Health officer Syracuse, N. Y.) 



The additional ingredients, the time it takes, and the necessity of trained 

 help in modifying makes its cost much more. (Straus Laboratory, Washing- 

 ton, D. C.) 



Higher price. (Sharon Dairy, District of Columbia.) 



Its price is approximately the same, the price of course depending on the 

 various modifications and price both of the condensed milk and also of the fluid 

 milk used in comparison. (Borden's Condensed Milk Co., New York, N. Y.) 



It is of course much more expensive in that intelligent persons must be 

 trained for its preparation. (Walker-Gordon Laboratory, Washington, D. C.) 



More. (Dr. V. C. Vaughan, Ann Arbor, Mich.) 



Higher. (Dr. S. C. Prescott, Boston, Mass.) 



, Three to five times as expensive. (J. M. Houston, White Cross Milk Co., 

 Washington, D. C.) 



We probably misunderstand this last series of questions. The only modified 

 milk sold in the markets that we know of is the milk from the Walker-Gordon 

 laboratories, which is naturally higher in price owing to the amount of time 

 and skill and labor employed in its preparation. (Dr. Samuel McC. Hamill, 

 Philadelphia, Pa.) 



Advance from 4 to 8 cents per quart. (Health officer Scranton, Pa.) 



QUESTION 23. What effect does freezing have on the qualities of milkf 



ANSWERS. 



Freezing has the effect of separating the butter fat and causing the fat 

 globules to collect into granules. (Chief Bureau of Animal Industry.) 



I believe it has no injurious effect, unless long continued, when it would 

 probably diminish its germicidal power. (Surgeon General U. S. Army.) 



Little or no influence. (Surgeon General U. S. Navy.) 



It affects the fat globules. (Dr. William H. Park, New York, N. Y.) 



It makes it less useful for modifications of milk because it is not so easily 

 separated into its component parts. (Dr. Henry L. Coit, Newark, N. J.) 



None that has been demonstrated, so far as I know. (Dr. R. G. Freeman, 

 New York, N. Y.) 



Said to be an excellent preservative without harmful action. (Dr. C. E. A. 

 Winslow, New York, N. Y.) 



Slight. (Health officer Ann Arbor, Mich.) 



It is said to lessen the bacterial properties. (Health officer Baltimore, Md.) 



Changes the character of milk slightly, and it is not always possible to obtain 

 a good quality of milk when it has been melted. This practice has been tried 

 in some parts of Europe without satisfactory success. (Health officer Birming- 

 ham, Ala.) 



Very little. (Health officer Bismarck, N. Dak.) 



Ruins it. (Health officer Cleveland, Ohio.) 



Do not know of any injurious effect if the milk is consumed not too long 

 after freezing. (Health officer Columbus, Ohio.) 



Freezing alters the lact albumins. (Health officer Detroit, Mich.) 



Milk is a perfect emulsion when in raw state; freezing breaks the emulsion, 

 which can never be restored, consequently lowers quality of product. (Health 

 officer Kansas City, Mo.) 



Little, if any. Old idea was that it was bad; now discredited. (Health 

 officer Lynchburg, Va.) 



Little, if properly thawed out with cool water. (Health officer Providence, 

 R.I.) 



Freezing itself has probably no effect on chemical composition of milk. It 

 kills some bacteria, but by no means all. Keeping milk frozen increases soluble 

 nitrogen, lowering the nutritive value. It also inhibits growth of lactic acid 

 bacteria, but allows growth of putrefactive bacteria. If kept too long, such milk 

 may become highly poisonous without any evidence of its having gone wrong. 

 (Health officer Richmond, Va.) 



I do not know. We have no weather in Puget Sound Basin cold enough to 

 freeze milk. Having been here 20 years, I could only give you the changes laid 

 down in the text-books. (Health officer Seattle, Wash.) 



Impairs it. (Health officer Syracuse, N. Y.) 



None. (Health officer Topeka, Kans.) 



