May, I9II 
AMERICAN HOMES AND 
GARDENS v 
THE STERILIZATION OF MILK 
By Dr. M. SEIFERT 
HE insanitary and economically de- 
fective method of transporting milk 
in cans and pouring it repeatedly be- 
fore it reaches the vessel of the consumer 
is still in general use. In this way the milk 
is exposed to contamination of many kinds, 
and the visible impurities which it collects 
are not the least dangerous ones. The em- 
ployment of cans for the transportation 
and sale of milk is also open to the objec- 
tion that, even when no fraud is inten- 
tionally practiced by the dealer, one cus- 
tomer may receive milk which contains 
much more than the normal proportion of 
cream, while another receives what is vir- 
tually skim milk. Unfortunately, however, 
the bottles and the method of sealing them 
which are now in use possess serious de- 
fects. The so-called patent bottles, which 
are closed by a porcelain stopper and a rub- 
ber ring, are condemned by the bacteriol- 
ogist because they cannot be cleaned and 
freed of bacteria so perfectly as to make 
them fit containers for a liquid so prone to 
decomposition as milk. The bottles cov- 
ered with paper caps are objectionable be- 
cause the caps and the mouths of the bot- 
tles are handled in transport and therefore 
necessarily become conveyors of germs. 
Furthermore, it is not practicable to make 
or to apply the caps by absolutely aseptic 
processes. 
The new “uviol” method of bottling milk 
uses a seal which satisfies every require- 
ment of bacteriological science and allows a 
perfectly aseptic handling of the milk. 
This seal is a disk of tinfoil which is coated 
on its lower side with a germ-free stiffen- 
ing material and which comes to the bot- 
tling room in a germ-free package. The 
bottles are sterilized before being filled and 
are sealed by an automatic machine, neither 
the seal nor the mouth of the bottle coming 
into contact with a human hand during the 
operation. 
Another obstacle to the increased use of 
milk in large cities is the uncertainty 
whether the milk comes from healthy or 
from diseased cows. The old remedy for 
this state of things consisted in boiling the 
milk and thereby seriously impairing both 
its flavor and its nutritive value. The ne- 
cessity of boiling all milk in order to escape 
the danger of swallowing disease germs 
has caused a great many persons to abstain 
from milk altogether. Those persons who 
prefer bottled milk in its natural condition 
to boiled milk are certainly far more nu- 
merous than those to whom the taste of 
boiled milk is not disagreeable. It is 
equally certain that raw milk is more effec- 
tive than boiled milk in promoting the 
growth and increasing the blood supply of 
infants, whose food consists entirely of 
milk. 
In the manufacture of butter and cheese, 
also, sterilization of the milk by some 
method other than boiling is not only de- 
sirable, but sometimes absolutely necessary. 
Although many butter makers pasteurize 
the milk, it is well known that the process 
injures the flavor and quality of the butter. 
The heating of milk used for cheese mak- 
ing, although it is enjoined by the new 
(German) cattle plague law, cannot always 
be employed, because it seriously affects 
the formation of the curd. 
In the feeding of calves and pigs, also, 
experience has proved that better results 
are obtained from raw than from boiled 
milk, and the feeding value of such waste 
products as curds and whey would be 
greatly increased if they could be used in 
(Continued on page x) 
The fragrance of honeyed 
apple blossoms in May 
is not more alluring than 
the goodness of 
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— dessert 
confections 
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Serve NABISCO as 
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In ten cent tins 
Also in twenty-five cent tins 
CHOCOLATE TOKENS — 
Another delightful dessert 
confection. 
Coated with 
smooth, rich chocolate. 
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RECORDING INSTRUMENT installed 
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The Schilling Press 
Priniers——— 
BOOK AND CATALOG 
WORK OF ALL KINDS 
@ Fine Art Press Work a Specialty 
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