THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 237 



numerous lectures and addresses at public meetings; and it has prepared and 

 distributed a large quantity of literature relating to the various phases of the 

 milk question. 



2. Is the feeding of " wet malt " or other brewery products to cows 'prejudicial 

 to milk derived from them? 



The feeding of wet malt to cows has a deleterious effect upon the milk 

 derived from them. Wet malt under certain prescribed conditions, however, 

 may be safely used to a limited extent. Brewery products other than wet malt 

 are not believed to be injurious to the milk, especially if they are fed in dry 

 form. 



3. Is the colon bacillus responsible for other diseases besides diarrheal 

 disorders? 



The colon bacillus has often been found to be the active cause of appendicitis, 

 chronic peritonitis, and abscesses of the liver. It is frequently found asso- 

 ciated with other bacteria in cases of cystitis and in cases of fat necrosis, but 

 has not been proved to be the primary invader. 



4. Has the Bureau of Animal Industry or the Bureau of Chemistry of the 

 Department of Agriculture prescribed any requirements for the improvement of 

 methods of producing or selling milk transported from one State to another, 

 either under authority of the food and drugs act of 1906 or otherwise? 



The Bureau of Chemistry has prescribed the following requirements for 

 market milk in interstate commerce : It must be the fresh, clean, lacteal 

 secretion obtained by the complete milking of healthy cows, properly fed and 

 kept, excluding that obtained within 15 days before and 10 days after calving, 

 and must contain not less than 8.5 per cent solids not fat, and not less than 3.25 

 per cent of milk fat. Bacteriologically it must not contain more than 500,000 

 bacteria per cubic centimeter for market milk; not more than 100,000 for 

 inspected milk ; not more than 10,000 for certified milk. The kind of bacteria 

 present may modify judgment as to its quality. When practicable, sanitary 

 inspection of dairies and creameries furnishing the product is also taken into 

 consideration in enforcing these standards. 



5. Has it been conclusively demonstrated that pathogenic microorganisms 

 survive and retain their virulence in butter, cheese, and other milk products? 



Pathogenic microorganisms will live in butter and cheese for several months. 



6. Is there consequent reason for requiring that these products be maintained 

 at low temperature; and if so, what maximum temperature should be main- 

 tained f 



While low temperatures retard and inhibit the growth and mutiplication of 

 pathogenic germs, they can not be relied upon to destroy such germs. The require- 

 ment that dairy products be held at low temperatures therefore would not remove 

 the danger. Such contaminations should be guarded against and prevented 

 so far as possible in the preparation of the products. The pasteurization of 

 cream or milk before they are made into butter or cheese is considered the best 

 method of accomplishing this object. 



UNITED STATES DEPARTMENT OF AGRICULTURE, 



BUREAU OF CHEMISTRY, 

 Washington, D. C., November 30, 1910. 

 COMMITTEE ON MILK INVESTIGATION, 



Washington Chamber of Commerce, 



1202 F Street NW., Washington, D. C. 



GENTLEMEN : I have your communication of the 24th instant asking my 

 opinion on certain questions in regard to milk. I will reply as fully as I can. 

 1. The only regulations which have been formulated respecting the prepara- 

 tion or distribution of condensed, modified, powdered, or evaporated milks are 

 those contained in the standards of purity for food products, Circular 19, issued 

 by the Secretary of Agriculture in harmony with the authority of Congress, 

 and they are as follows : 



(1) Milk is the fresh, clean, lacteal secretion obtained by the complete milking 

 of one or more healthy cows, properly fed and kept, excluding that obtained 

 within 15 days before and 10 days after calving, and contains not less than 

 8.5 per cent of solids, not fat, and not less than 3.25 per cent of milk fat. 



(2) Blended milk is milk modified in its composition so as to have a definite 

 and -stated percentage of one or more of its constituents. 



