30 



MILK 



But legislation is effective only when based on sound, scientific 

 knowledge and judgment ripened by experience, and its greatest 

 support is the education of milk producers, distributors, and last, 

 but not least, consumers. 



The past and the future of the dairy industry has been well 

 described by Dr. Charles Cristadore in an article on "Certified and 

 Pasteurized Milk," abstracted in the American Journal of Pubhc 

 Health, as follows: 



"1. Neglect age (meaning anything and everything unsanitary) : 

 Filthy stables and as filthy cows; dust, flies, unclean cans and 

 pails, and unclean milkers perhaps using unclean milking methods, 

 and careless cooling and storing of the milk. 



Fig. 9. — Modern creamery (Benno Martiny). 



"2. Water age: When 25 to 50 per cent, of water was added to 

 the milk to make it hold out. 



"3. Skim age: When all or part of the cream was skimmed and 

 kept at the farm, and the milk sent to town. 



"4. Preservative age: When salicylic and boric acid were used, 

 and then formaldehyd, to keep the milk chemically sweet. 



"5. Tuberculosis age: When milk was found to be, through the 

 bovine bacillus, a transmitter of the white plague. 



"6. Pasteurization age: When all uncertain milk was made safe 

 through application of heat, 145° F. for thirty minutes, correctly, 

 honestly, and thoroughly done. 



