24 FOOD ADULTP:RATION AND METHODS FOR DETECTION. 



ordinarily consist of gelatin, and .sometimes contain boric acid for the 

 purpose of preserving the cream. 



Since in the use of cream the dietetic value of fat is taken into con- 

 sideration, and especially since it is frequently employed in the 

 preparation of modified milk for the use of infants, the sale of a 

 product in which the fat has been largely replaced by gelatin should 

 be condemned in strong terms. 



MILK. 



The most serious problem connected with food control is the regu- 

 lation of the milk supply. A considerable portion of the milk con- 

 sumed is employed as food for infants and invalids. In such cases it 

 frequently forms the entire food consumed by an individual. For 

 that reason, and because of the susceptibility of infants and invalids 

 to interfering substances, it is imperative that the quality of the milk 

 supply be carefully guarded. 



The addition of preservatives to milk is particularly to be condemned, 

 partly because of the influences of the preservative itself on the health 

 of infants and invalids by whom the milk ma}" be used as a food, and 

 partly because of the less cleanly methods that may be employed in 

 the preservation of milk when preservatives are used, and of the 

 increased danger in the consumption of such milk. 



The most common adulteration practiced with milk is the addition 

 of water or the removal of cream. The management of the dairy and 

 the care of the milk from the time it is received from the cow until it 

 is delivered to the consumer are attended by great difficulties. If the 

 milk is to be kept without chemical preservation, absolute cleanliness 

 and prompt, intelligent care are imperative. This is true at all times 

 and especially in the summer. The milk must be cooled immediately and 

 kept cool until its delivery to the consumer, and then delivery must 

 not be delayed too long. Even after the milk is left at the door of the 

 consumer considerable annoyance is caused by many who do not take 

 their milk promptly and place it in the refrigerator. It is frequently 

 allowed to stand at the door for a considerable time, and then many 

 cases of spoiling for which the consumer is responsible are attributed 

 by him to the dairymen. 



In order to avoid these inconveniences the use of preservatives with 

 milk is frequently practiced wherever the enforcement of the food 

 laws is not rigid. In this connection especially the use of commercial 

 preservatives represented to be in conformity with the food laws is of 

 interest (see p. 11). 



