238 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



(3) Skim milk is milk from which a part or all of the cream has been 

 removed, and contains not less than 9.25 per cent of milk solids. 



(4) Pasteurized milk is milk that has been heated below boiling, but suffi- 

 ciently to kill most of the active organisms present, and immediately cooled to 

 50 F. or lower. 



(5) Sterilized milk is milk that has been heated at the temperature of boiling 

 water or higher for a length of time sufficient to kill all organisms present. 



(6) Condensed milk evaporated milk is milk from which a considerable 

 portion of water has been evaporated and contains not less than 28 per cent 

 of milk solids, of which not less than 27.5 per cent is milk fat. 



(7) Sweetened condensed milk is milk from which a considerable portion of 

 water has been evaporated and to which sugar (sucrose) has been added, and 

 contains not less than 28 per cent of milk solids, of which not less than 27.5 

 per cent is milk fat. 



(8) Condensed skim milk is milk from which a considerable portion of water 

 has been evaporated. 



(9) Buttermilk is the product that remains when butter is removed from 

 milk or cream in the process of churning. 



(10) Goat's milk, ewe's milk, etc., are the fresh, clean, lacteal secretions, free 

 from colostrum, obtained by the complete milking of healthy animals other 

 than cows, properly fed and kept, and conform in name to the species of animal 

 from which they are obtained. 



CREAM. 



(1) Cream is that portion of milk, rich in milk fat, which rises to the surface 

 of milk on standing, or is separated from it by centrifugal force, is fresh and 

 clean, and contains not less than 18 per cent of milk fat. 



(2) Evaporated cream clotted cream is cream from which a considerable 

 portion of water has been evaporated. 



2. I am of the opinion that there is a wide variation of ideas which may be 

 properly entertained concerning " prepared " milk. I am inclined to the fol- 

 lowing : Natural milk, which has not been treated other than by straining, cool- 

 ing, and bottling, would not be entitled to the term " prepared milk." All 

 milk which has been modified in its composition in any way, by changing the 

 properties of its ingredients or by sterilization or pasteurization, should be 

 designated as prepared milk. Milk which is used in connection with other foods 

 in a dried or semiliquid state is not prepared milk but milk used in compound- 

 ing other foods. 



3. While I have not made experimental determinations on the effect of freez- 

 ing milk, I am of the opinion that it profoundly modifies its character, perhaps 

 not so much in regard to its potability as to its wholesomeness and nutritive 

 qualities. My belief in this matter is based on the well-known fact that the 

 freezing of wine or beer, or of meat or fruits, profoundly affects their character. 

 For this reason milk, especially if intended for the nutrition of infants, should 

 never be frozen. 



4. I am unable to give the commission any information respecting the com- 

 parative retail prices of condensed, powdered, evaporated, and modified milks 

 as compared with raw milk. I will say, however, that I do not believe that 

 milk should have the prefix " raw " attached to it. The term " milk " means 

 pure, fresh, clean, and properly handled milk, and the term " raw " is unneces- 

 sary and discriminatory. 



5. I do not believe that any milk which has undergone any so-called prepara- 

 tion or modification of any kind is as wholesome and nutritious as the pure 

 article. In my opinion pasteurization seriously injures milk in its nutritive 

 value, especially for infants, and milk should never be pasteurized except as a 

 choice bet>veen two evils. Insanitary milk, if used at all, should undoubtedly 

 be pasteurized. Dirty milk is just as dirty after pasteurization as it was before. 

 Pure, clean, properly handled milk needs no pasteurization and no modifica- 

 tion, and no preparation, except as indicated in the modifications of milk under 

 proper medical control and adviee for the feeding of infants. 



I use the term " milk " solely as the lacteal secretion of the cow and do not 

 refer to mothers' milk, or the milk of sheep, goats, or asses. In my opinion 

 large cities, and in that I include Washington, might be able to get a much 

 better milk supply than is now afforded by the establishment of clean, sanitary 

 milk plants in regions devoted to the dairy industry, drying the milk to a 

 powder by one of the modern sanitary processes and transporting it to the city 



