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FACTS ABOUT MILK

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Pacific Press Publishing Company · Oakland, California · Mar 11, 1897

FromSigns of the Times, Vol. 23, No. 10.

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FACTS ABOUT MILK.

The most common form of fraud practised with milk is the removal of a part of the cream and the addition of water.
The greatest danger in the adulteration of milk by water lies in the introduction of dangerous species of disease germs.
Salicylic acid, boric acid, borax and formaldehyde are some of the chemicals added to prevent milk from souring.
Milk should be kept in a cool place, free from odors, and in a perfectly clean vessel of well-glazed earthen or porcelain ware or a glass jar or bottle. Tin and wood are objectionable.
Milk should keep perfectly sweet by the household consumer in summer from 24 to 36 hours after delivery if maintained at 50 degrees Fahrenheit.
The pasteurization or sterilization of milk destroys all the germs present, by means of heat.
Separator cream is much richer than “gravity cream,” and for this reason is preferred for whipping.
Cream is sometimes kept for one or two weeks before it is sold.
When good milk is poured from a tumbler it will cling to the glass a little, and not run off clean like water.
The yellow color of milk is not a safe standard by which to judge its quality, for poor milk from some cows may be more highly colored than rich milk from others.
The average dairy cow gives 350 gallons of milk per year, or about enough to supply 14 persons with milk.
The milk served by milkmen in large cities is generally from 12 to 24 hours old. Very often it is 36 hours old when delivered.
The daily receipts of milk in New York City are 700,000 quarts.
Philadelphia uses 300,000 quarts of milk per day.
Farmers receive from 2 to 5 cents per quart in different parts of the country. They usually get from 2 to 2½ cents in summer and 1 cent more in winter.
The time required for the complete digestion of milk is normally three hours.
The most evident differences between human milk and cow’s milk are that human milk is sweeter; it contains less butter and casein, and the casein forms in much smaller clots and is more quickly dissolved.—Public Journal of Health.