Milking Unit Was Flushed Was Milked

OCTOBER, 1963 26 4!iLif

of and Barnum (1956) found In an experiment on the control Newbould 1:5,000 that a farm using a chlorine compound'' staphylococci on the udder skin, an udder for udder washing and teat cup dip chlorhexidine was used as using a ping had much larger numbers of wash in one group of cows, cow, and staphylococci on the teat cup liners separate udder cloth for each with run than 2 farms which used chlorhexidine. the milking unit was flushed was milked. The farm using chlorhexidine at 400 ning water after each cow udders were p.p.m. had an average count several In the control group, the using a sep times lower than that using the same washed with water, again cloth for each cow, and the milk , substance at 250 p.p.m. Since there arate directly with was little difference between the 3 ing unit was transferred in the number of staphylococci out rinsing. herds re being shed in the milk, these authors This combination of precautions uded that chief source of contam duced the number of staphylococci concl ex of the liners was the teat skin found on the udder surface in the ination than one that clorhexidine was effective in perimental group to less and group. reducing the numbers found there. eighth that in the control the cows To test these hypotheses they In a further experiment, animals shed changed the disinfectant used for ud were exposed to donor of staphylo der washing to chlorhexidine on the ding a particular strain donors were first farm and to the chlorine com coccus in the milk. The on one of the others, while leav milked first and the same precautions pound group. the teat-cup dipping procedure un were taken in the experimental ing caused changed. This was followed by a sub The introduced staphylococcus cows but stantial and rapid fall in the number mastitis in 5 of the 9 control experimental of staphylococci on the liners of the in none of those in the farm and a rise in that on the group. As in the first experiment, first in the of the second. there was a marked reduction liners the udder Confirmation of the efficacy of chlor number of staphylococci on as an udder wash was ob surface in the experimental group. hexidine a com by the present author in experi Thus, in these experiments, tained wash, with monozygous twins (Re bination of antibacterial udder ments rinsing the ports, 1958 and 1959). The object of individual udder cloths and cold water these experiments was to determine milking unit with running was effective whether sufficiently rigorous hygienic after milking each cow of infection precautions at milking time would ef in controlling the spread of mastitis. fectively control the transmission of and reducing the amount staphylococci.

Davidson, Ian: Staphylococcal mastitis: its epidemiology, Veterinary Record (London), 73, 43 (1961) . Nolvasan: ( 9hlorhexidi~e)

. UNIQUE AMONG DISINFECTANTS

NoLVASAN is a 2% solution of chlorhexidine ( bis-p-chlorophenyldiguanidohexane), a relatively new synthetic chemical which, ,exhibits marked antibacterial activity against a wide range of gram-positive and gram-negative organisms. Bacterio static studies show inhibition at dilutions of 1:50,000 I 1:1,000,000. Bact~ricidal action against 99% of bacteria prese~t was complete within 5 minutes. Efficacy has been shown to persist in presence of milk, blood and other organic matter.

Although it has a phenol coefficient of 500 against Micrococcus pyogenes and 5.10 against Salmonidla typhosa, both acute and chronic toxicity studies have proven it to be nontoxic to cattle when used in recommended dilutions. It does not inhibit healing of cuts, abrasions or chapped skin surfaces.

In general, NoLVASAN shows greater antibacterial activity than benzalkonium chloride, a combination of a-phenyl- and p-tett-amphylphenol, and an iodine polyvinylpyrrolidone complex, when tested in the presence of nutrient media. It is also superior to streptomycin against Vibrio foetus and has been found more effective than either tyrothricin or acriflavine against Trichomonas foetus.

NoLVASAN is available through veterinarians everywhere. It is supplied in concentrated form (for dilution of lf2 to 1 oz. per gallon of water) in 1-gallon plastic containers. Published literature on request.

·..,.An exclusive product of Fort Dodge ..I Laboratories, Fort Dodge, Iowa. Made 1 in U.S.A. by arrangement with Imperial Chemical Industries Limited.

I ,

i' I iFOR MORE THAN 50 YEARS ...

The letters B-K have meant effec opment of new and improved prod for use. Each product has been con tive sanitizing to generations of ucts to meet the changing needs of veniently packaged and stamped dairymen. For more than 50 years, our industry ... to help plants and with the B-K seal of quality! products carrying the B-K trade producers more quickly, more effec In the mark have helped dairy farm and tively clean and sanitize the new months to come, Pennsalt's B-K plant managers fight bacteria, est, most modern types of equip Sanitation Newsletters will protect milk quality. ment and bulk holding systems. be bringing you and other indus ' try leaders detailed information Now, in these days of changing Each product has been developed on the new products developed at technology in milk production, at Pennsalt's new $9 million Tech the Technological Center. If you .the symbol B-K takes on new nological Center near Valley are not now receiving the News meaning! Why? Because Pennsalt Forge, Pa. Each product has been letter, we will be happy to put Chemicals, manufacturers of B-K thoroughly field tested for its your name on our mailing list. products, has accelerated its devel- specific application before release Write to the address below .

·' I 8-K ·department, Pennsalt Chemicals Corporation I 3 Penn Center, Philadelphia, Pa. 19102 • ······· . II •

III III

INTERNATIONAL INTERNATIONAL

AssoCIATION AssoCIATION OF OF MILK, MILK, F oon oon

AND AND ENVIR O NMENTAL NMENTAL SANITARIANs, SANITARIANs, INc. INc.

trlb

Orders Orders u tors tors

of of for for

papers. papers. Reprint s: s:

All All orders orders

for for

r eprints eprints

Thomasson, Thomasson,

Box Box

437, 437,

Shelbyville, Shelbyville,

Indiana. Indiana.

in ed ed

from from

the the

editor editor

for for

the the

u se se

Single Single of of coll Cot>ies Cot>ies

·-·

·- · ·-···- · ··-······· ec

u ··· tive tive

· ·· ·

-· ·· Secretary Secretary · ···

······· ······· $ 1 . 00 00

of of the the

Association

, , H. H.

L. L.

In struction struction

to to

ntrib

utors'' utors''

can can

be be

suc

h h

matters matters

shou l d d be be Libr addressed addressed a ri es, es, 1 1 to to yr. yr. the the ·· Ex · ·· · ···· · ······ - ··········

· ·· · ····

· ·· ·· $6.

00 00

of of Lhe Lhe

Journ

a l . .

changes changes in in address, address, 1\IInn., 1\IInn., and and St. St. oLher oLher Pau Public Public

l , , l\IInn. l\IInn. and and Ed

u cational cational

Institution Institution

mittances mittances

for for

dues

, ,

failure failure Editor, Editor,

to to Dept

r e . . ceive ceive

Dairy Dairy

copies copies

ndustrie

s , ,

Uni Uni rersity rersity

1 1 yr. yr. of of ··

· · · ·· ·····

·· ·· · · · ········ · ·······

· ······

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$8.

00 00

All All Correspondence Correspondence be be addressed addressed regarding regarding to to membership, membership, J . . C. C. Olson re , , J r., r., .Associate .Associate

the the us Commercia Journ crip t s s a l l and and of of l l Organization Organization Milk Milk other other a nd nd readin&" readin&" Food subscription. subscription. ' ' material material Technology shou . . l

d d

year. year. Individual Individual which which M a in nuscript c non-memb ludes ludes s: s: annual annual Correspondence Correspondence e r s , , subscr Gov e rnmental rnmental i p tion tion regarding regarding to to and and man

Environmental Environmental

Subscription Subscription

S a nit R aria ates: ates: n s, s, One One Inc. , , vo is is lum $ 7 e e . 00 00 per per per per year, year,

She

l byvllle, byvllle,

Ind. Ind.

Int er

nati o n a l l

As sociatio

n n

cf cf

Milk , ,

Food Food

and and

Thomasson, Thomasson,

: Managing Managing

Editor, Editor,

P. P. 0

. . Box Box

437, 437, ) )

dressed dressed

to to .. .. H. H.

L. L. Membership Membership

Thomasson Thomasson

Du (address (address

es: es:

above) l\lembership l\lembership

. .

In In

the the

versity versity

or or l\Iinn.. l\Iinn..

St. St.

Pau l

, , l\Iinn . ; ; H 0rders 0rders . . L. L.

for for

single single

copie

s, s, e

t c., c.,

should should

be be ad

I I

Associate Associate

Editor, Editor,

Dept

. . Dairy Dairy

In d u stries, stries,

Uni

business business

matters

, ,

adv

e rtising

s ,

ubscriJ}tions

, ,

Association, Association,

P. P. 0. 0.

Box Box

437, 437,

Shelb:rv1lle, Shelb:rv1lle,

lAd . . EDITORIAL EDITORIAL

OFFICES: OFFICES:

J. J. C . . Olson, Olson,

Jr . , ,

Bu siness siness

Matters

: :

Correspondenc

e e

regarding regarding

should should be be sent sent to to the the executh·e executh·e office office

of of

the the

the the .Act .Act on on l\Iarcl1 l\Iarcl1 3, 3, 1879 1879 . • •

Office Office at at She l byville, byville, Ind., Ind., l\Iarch l\Iarch 1952, 1952, under under

Entered Entered as as second second c l ass ass matter matter at at the the Post Post

Ind . .

Ind

ex ex

to to

Advertisers Advertisers

------IX ------IX

Blue Blue Ridge Ridge Rd ., ., P. P. 0 . . Box Box 4 3 i, i, S h elbyv llle, llle,

In c. c. with with

exacutlve exacutlve

offices offices of of thE thE

Association, Association,

Mill e, e, l! ' ood ood n nd nd Cl assuied assuied Envh·onment~ Ad Ad -- Sanitariall8, Sanitariall8, ------~------344 ------~------344 l l

Published Published by by the the In ternat ion a l l Association Association

of of

numb er . .

Eac h h volume volume comprises comprises 12 12 numb e rs . .

Conrin g g Events Events Is Is ------I ssued ssued month

l y y b eginning eginning

- --- with with ------the the January January

--345 --345

The The Journal Journal of of l\lll.Jr l\lll.Jr a nd nd l!"ood l!"ood To ch n o l ogy ogy

J. J.

News News C . . and and WmTE WmTE Events Events ------______lthaca, lthaca, - New New ------

York York - ---

------337 ------337

K. K. G . . WECKEL WECKEL ______Madison, Madison, Wisconsin Wisconsin

W. W. S. S. MuELLER MuELLER ______Amherst, Amherst, Mass. Mass.

W. W. C . . LAWTON LAWTON ______St. St. Paul, Paul,

Minnesota Minnesota

0. 0.

W. W. KAuFMANN KAuFMANN __ __

East East D. D. Lansing, Lansing,

Mi ch. ch. Evans, Evans, A. A. Eleanor Eleanor

L. L. Lachman Lachman

and and

War-ren War-ren

Litsky Litsky

332 332 ______

C. C.

K. K. }OHNS- _ Ott awa, awa, Ont ar io , , Canada Canada

; ; Second Second

Holding Holding

Time Time

C. C. A. A. HuNTER HuNTER ______Topeka, Topeka, Kansas Kansas

R. R.

P. P. liAYWA.lU> liAYWA.lU> Milk Milk ______Proc essed essed Bowie, Bowie, b y y Md ~igh ~igh Temperatures Temperatures . .

With With

a a 0 .6 .6

E. E.

K. K.

HARRrs HARRrs ______

_ _ _

Cincinnati, Cincinnati,

Ohio Ohio

Some Some

Observations Observations

on on

th e e Bacteriological Bacteriological L. L. Keeping Keeping G. G. Quality Quality HAR:~>iO ______of of N N East East Lansing, Lansing, Mich. Mich.

J. J. C . . FLAKE FLAKE ______Chicago, Chicago, Illinois Illinois

L. L. A. A. BLACK BLACK

______

Cincinnati, Cincinnati, Harl

Ohio Ohio ey ey

B. B. Messing

e r r

- --

- ----

------

- -328 -328

F. F. C. C. BASELT BASELT ______Monte Monte Sereno, Sereno, Calif. Calif.

F. F. W. W. BARBER BARBER ______Split Split New New Among Among York, York, New New Laboratories Laboratories York York

.tvl. .tvl.

P . . BAKER

------

------Ames

, ,

Iowa Iowa

Statistical Statistical

Analysis Analysis of of Standard Standard

Plate Plate

Counts Counts

of of

a a Food Food

Sample Sample H. H. S. S. ADAMs ADAMs ______lndian apo s, s, li Indiana Indiana

C . . A. A. ABELE ABELE ______Chicago, Chicago, Illinois Illinois

Associate Associate

Editors Editors G. G. ]. ]. ~1alecki ~1alecki ------327 ------327

Suggested Suggested

Procedure Procedure

for for Rapid Rapid Counting Counting

of of Viable Viable

Bacteria Bacteria

Editor, Editor, Box Box 437, 437, Shelbyville, Shelbyville, Ind . .

Secr et a r y y and and Assistant Assistant Managi~1g Managi~1g

jOHN jOHN D . . SIMPKINS, SIMPKINS,

_4ssistant _4ssistant

F. F. E. E. Ne~on Ne~on

------

323 323 Shelbyville, Shelbyville, Indi ana. ana.

and and

Managing Managing EcUtor, EcUtor,

Box Box

437, 437,

for for

the the Examination Examination of of Dair y y Products Products

H . .

L. L. THOMASSON, THOMASSON,

El·ecutit:-tJ El·ecutit:-tJ Secretary Secretary

Status Status of of

th e e Preparation Preparation

of of

e e 12

t h h Edition Edition of of Standard Standard Methods Methods of of Minn., Minn., St. St. P au l l I, I, Minn. Minn.

Dept. Dept. Dairy Dairy Indu st ri eJ~, eJ~, University University

J OH. OH. . . C

. . OLsON, OLsON,

Associate Associate . , ,

Editor, Editor,

Karla Karla Longn

3 e , , Lenora Lenora Moragne, Moragne, and and ]am es es C . . White White ______317 317

Editors Editors

Cooling Cooling

Menu Menu It ems ems

by by Agitation Agitation Under Under

R ef ri ge

r a tion tion

KARL KARL K. K. JoNE S S

c. c. DR . . J . . OLSON , , JR . . H. H. L. L. THOMASSON THOMASSON

Pub Pub I I ication ication

Board Board

Volume Volume

2 6 6 Octob er, er, 1 963 963 Number Number 10 10

!CARL !CARL K . . ) ONES ONES

E. E. FRED FRED

UETZ UETZ

REc. REc. U . . S . . PAT . . O FF. FF.

c. c. 'WALLACE 'WALLACE

LAWTON LAWTON

Environmental Environmental

Sanitarians, Sanitarians, Inc. Inc.

JOHN JOHN H . . FRITZ FRITZ

International International

Assoc i ation ation of of !vlilk, !vlilk, Food Food

and and

A. A. BELKNAP BELKNAP RAy RAy

CHARLEs CHARLEs E. E. vVALToN vVALToN Offi cia l l Publi cati on on

JOHN JOHN J. J.

SHF.URING SHF.URING

INCLUDING INCLUDING MILK MILK AN D D FOOD FOOD SANITATION SANITATION

TECHNOLOGY TECHNOLOGY Executive Board Board

dianapolis, dianapolis, Ind. Ind.

Secretary-Treasu1·er, Secretary-Treasu1·er, KARL KARL K. K. J ONES In , ,

West West Englewood, Englewood, N. N. J. J.

Second Second Vice-President, Vice-President, FRED FRED E. E. UETZ, UETZ,

TON, TON,

Minneapolis, Minneapolis, Minn. Minn.

MILK MILK

FOOD FOOD First Vice-President, Vice-President, and and c. c. vVALLACE vVALLACE LAw

ington, ington, · D . . C. C.

Pres ident-Elect, ident-Elect, jOHN jOHN H. H. FRITZ, FRITZ, Wash

Illinois Illinois

President, President, RAY RAY A. A. BELKNAP, BELKNAP, Chicago, Chicago,

Jour nal nal of of OFFICERS OFFICERS , ' ••( ... but the odds are I 19 to 1 aiainst it!

At American Can Company we try to do more than merely meet allowable health tol erances. Result: An average of 95 % of our waxed milk cartons are absolutely sterile! The remaining 5% rarely have more than one ' bacterium each ... according to standard rinse tests. That's less than 0.4% of toler ance level!

WHERE EXTRAS COUNT Stamped-out blanks for milk cartons are stored in clean, dust-proof cabinets. In the forming and heat-sealing process, the blanks are exposed to blasts of air heated to 400°F. The formed cartons are completely im mersed, inside and out, in molten paraffin at a sterilizing temperature of 165°F . Then, the paraffin coating is solidified by circu lating cold air and plugs a re mechanically closed, still inside the paraffining machi:r.e (even the air used in the process is filtered). Finally, the sealed, sterile, cartons are placed in heavy, dustproof paper "carriers", sealed for shipment to dairies. As a public health official, you can take pride in the fact that suggestions by the Public Health authorities have helped to im prove and perfect our production procedures. These procedures insure that customers re7 ceive MILK AT ITS BEST IN THE BEST POSSIBLE SANITARY CONTAINER.

MILK CONTAINE~ . . . . UWtJtOJt AMERICAN CAN COMPANY IV

v v

s o ciated · · manufacturing manufacturing o per a ti o n, n, a nd nd ......

fer fer line line supplying supplying surplus surplus milk milk to to on on as

Connects Connects the the some some pump pump to to a a do u ble ble t rans

· ' '

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mits mits

all all

produ

ion ion

op e r a tions tions t b o

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CIP CIP

jumpe

r s s and and return return l i nes nes b e in g g ne ce s - sanitation sanitation

requ i rem

e nts

. .

effected effected

only only

e n n the the piping piping

sy s tem tem

can can

then then

be be

cleaned cleaned

in in posi ti on on w ith ith f ew ew

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la y out , , p

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s , , and and

; ;

advantages advantages

of of CIP CIP piping piping

system s s can can

be be

change

s . .

Th e e

ma x imum imum amount amount

of of piping piping thorough thorough

kno

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of of pl

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o f f val ve ve an d d li ne ne sary . . This This ag ai n n po i n ts ts up up th e e n ee d d fo r r

(- ) )

ORIENTATION ORIENTATION OF OF LINES, LINES, VALVES, VALVES, AND AND FITTINGS FITTINGS

o f f on on elbow elbow in in the the d o uble uble receiving receiving line. line.

the the pr od uct uct piping piping by by simple simple re-p o s i tioning tioning

installed installed

C IP IP

circuit circuit the the b a feed feed ckgr o und. und. line line connects connects t o o

return return

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volved volved

in in this this receiving receiving and and

load-out load-out

t i ons , , el p bo ermit ermit ws ws a a at at single single the the tonk tonk elb o o t w utlets utlets o o c o c nnect nnect o nne c th!' th!' t t tonk tonk

All All

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perati

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in Proper Proper

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of of

· p roduct roduct and and CIP CIP lines lines F o r r final final line line and and valve valve cleaning cleaning · op er a

working

, , efficient , , and and economica

l l system. system.

to to

produce, produce,

and and the the e x perience perience Automatic Automatic to to accept accept complete complete CIP CIP responsibility responsibility Cleaning Cleaning for for a a smooth

and and

CIP CIP

automation automation programs programs from from concept concept to to conc l usion . . Klenzade Klenzade has has the the skills skills

Klenzade Klenzade provides provides "single "single organization organization responsibility" responsibility" in in setting setting up up processing processing

designed designed into into the the system- not not improvised improvised after after start-up. start-up.

know

- how, how,

installation installation

techniques, techniques, and and proper proper chemical chemical programs. programs. Sanitation Sanitation is is

CIP CIP cleaning cleaning system system is is Automated Automated based based on on a a solid solid Product Product background background Handling Handling of of e x per i ence ence in in engineering engineering

Klenzade Klenzade performance performance of of an an automated automated product product handling handling system system or or an an automatic automatic

Sanitation Sanitation Engineering Engineering KLENZADE KLENZADE STANDARDIZATION OF MILK PLATING MEDIA Report of the Coordinating Committee on Laboratory Methods VOL. 53, NO. 8, A.J.P.H . 1305-1310, AUGUST, 1963 "It is recommended that media be used which has been ~ •t • tested by the APHA methods and bearing a label indicat· ing that it has met the prescribed standards of the APHA." This report of the Coordinating Committee on Laboratory Methods of the Committee on Evaluation and Standards (APHA) was approved by the Executive Board of the American Public Health Association on June 27, 1963.

BACTO PLATE COUNT AGAR S DEHYDRATED TANDARD METHODS AGAR 1 . · rrr;r,J i11 , . · I 5 of U .£:. 10 J jJ ~ciftclltion :; uud j/tlllt/dr' . Forrnu~: .. ~PHA AOAC r the 0 TENTH EDJTJON 1953 txarn· . . of Standard Methods fo h ELEVENTH EDITION 1960 Pi Jn,HJo f " for t e att C 11 o Dairv Products d· AMENDED 1963 ~ ou 111 f M' • D · y pro cts. 1:1 ° J tlk and ocher air 63 r1· evenrh ,.d. · ded 19 · OaJ 1-{ r. ltlon a·s "JmCO 68. ••: .... ,,P 7.0 @ 2'5C Control 4631

VII VII

Cr eame ry ry Pa<>k age age Mf g. g. Co . . of of Ca n ada , , Ltd., Ltd., Toronto- 28 , , O nt a ri o o

1243 1243 G e n e ral ral a nd nd Export Export Offi ces: ces: W . . Wa s hin g t o n n B l vd., vd., Ch i cago cago 7, 7, Ill . .

ASK ASK US US ENGINEER ENGINEER TO TO THE THE UNIT UNIT THAT THAT FITS FITS YOUR YOUR NEEDS NEEDS BEST BEST I I

hour hour depending depending on on app li ca t io n. n.

dual dual or or

triple triple

combin

a tion. tion.

pl an ts,5,000 ts,5,000 to to 125 ,000 ,000 pounds pounds p er er

rated rated

for for u se se in div

i dua

y y or or m m

" Standard" Standard" equipment equipment in in m a n y y generat ing . . Units Units can can be be sepa

Standard Standard CRESCENT CRESCENT sys t e m m for for he at ing, ing, cooling, cooling, re

Thre e e Crescents Crescents in in one one integral integral

of of p l at es . .

New New CRESCENT CRESCENT "Y" "Y" Press Press

Plate s . . Model Model F-3-up F-3-up to to 4 8 8 pairs pairs

SC SC Cresce nt nt He at at Exc han ge ge mininwm mininwm space. space.

ing ing le gs . . Takes Takes up up to to 25 25 pairs pairs of of ho~r ho~r depending depending on on app li catio n, n,

in in

Model Model F-2- a ll ll s t a inl ess, ess, includ 40 40 000 000 t o o 200,000 200,000 pounds pounds per per

Floor-Mounted Floor-Mounted

BANTAMS BANTAMS New New "XL" "XL" CRESCENT CRESCENT cor-ners cor-ners for for easier, easier, more more sanitar y y cleanout. cleanout.

su per i or or insulation insulation fer fer g reater reater protectipn protectipn . . large·"rad i us us

Other Other Models Models for for Any Any Plant Plant Need Need

New New plastic plastic pick·\Jp pick·\Jp t ank ank underscores underscores H eil eil lea . dersh ip ip

a dvantage s s of of l arger arger Cre s cent cent unit s . .

M M I I LWA LWA UKE UKE E, E, WI WI SCO SCO NS NS IN IN capacity capacity through through minimum minimum tempe r a ture ture r a n ges. ges. All All m a jor jor

capaci ty ty thr o u g h h ma x imum imum temperature temperature r a n ges ges or or hi gh gh

2 2 on ly ly 31/ s q . . ft. ft. of of wal l. l. Heats , , coo l s, s, regenerates. regenerates. Sm a ll ll

above above othe r r eq no no u ipme nt nt space. space. to to floo occupy occupy r r Take s s

Thi s s co mp act act unit unit can can be be wa ll-m o unted unted I I out out o f f the the way way

Heil Heil tanl

~~portant portant reason reason w more more h y y milk milk goes goes to to market market in in~~

~~age age and and transpo r t t tanks. tanks. W e e think think it's it's one one im ~~

~~advancements advancements in in th e e sanitary sanitary d es ign ign ofmilk ofmilk stor~~

~~it . . For For over over 25 25 years, years, H e il il h a s s pion ee red red major major~~

~~th i s s r e sponsibility sponsibility seriously, seriously, a nd nd the the r e cord cord prov es es~~

~~with with you you a nd nd the the e ntir e e d airy airy industry. industry. We We take take~~

~~for for growi n g g Americ a a is is a a responsibi li ty ty H ei l l shares shares~~

~~Insuring Insuring a a d ependab l e e supply supply of of pur e, e, fr es h h milk milk~~

~~• • •• •• IN IN YOUR YOUR FUTURE FUTURE AND AND OURS OURS~~

~~Big Big Man Man~~

~~without without Floor Floor Space Space~~

Adds Adds Cooling Cooling Capacity Capacity WHILE YOU'RE LOOKING AT IT YOUR LIQUID BLEACH SAN· ITIZER IS GETTING WEAKER AND WEAKER. AND WEAKER AND WEAKER AND WEAKER. f AND WHAT ARE YOU GOING TO DO ABOUT IT?

You can't do anything about it, that's the way And they avoid a lot of coming and going to liquid bleaches are. The only thing you can do buy jugs of liquid bleach: a single 1 %-pound about this problem is avoid it. By using a dry bottle of Lo-Bax makes over 1000 gallons of chlorine sanitizer .like Lo-Bax®Special. Lo-Bax sanitizing solution. Write for more information can be stored indefinitely without loss of about Lo-Bax Special and LoBax®:.W (which strength. Each and every gallon of sanitizing contains a wetting agent). When you think about solution that farmers make with Lo-Bax is the problems it solves for both your farmers and as strong as they expect it (and need it) to be. you, Lo-Bax gets better and better and better. CHEMICALS DIVISION--·-.-.-.-. . 745 FIFTH AVE .• NEW YORK 22. NEW YORK VIII .

~~. . Institutes Institutes of of H eal~~

~~th . .~~

~~7 J J ewe tt , , Gene ral ral~~

~~and and in in p a rt rt by by r esea r c~~

~~h h g r an t t No. No. EF- 00 245 245 from from th~~

~~e e National National~~

~~~~eettic ~~eettic~~

~~•wea r e v e r , , No. No.~~

~~Model Model~~

~~-45~~

~~0 0~~

~~6 ' This This s tudy tudy was was suppo rt e d d in in part part by by Hat c h h Proj ec t t No . . 2 64 , ,~~

~~swea r eve~~

~~r , , No. No. 4 -~~

~~2 2~~

~~p or ti on on of of 1 1 lb lb rnr rnr 52 52~~

~~and and~~

~~tlms tlms •sp b e e r r ay ay ~ea ~ea e nd lo e w w r ed ed~~

~~unacc .lk .lk to to e pt 1 1 a g bl al al e e water. water. for for service. service.~~

~~t t non-~~

~~' ' 1 1~~

egg egg to to 3 3 pa1 t s s water water cooked cooked fayt fayt rnilk rnilk c solids solids ub e d d reconstituted reconstituted vegetables vegetables in in should should the the pro not not - b e e brok e n n up up

~~a Dr ied ied whole whole egg, egg, . . b b weig ht. ht.~~

~~d e t e rmining rmining crit e rion rion was was th a t t e ntr ee s s containing containing~~

~~2 Co111m ercia l l brand. brand. reco nstitut e d d in in th e e proportion proportion of of 1 1 part part~~

~~w e r e e worthy worthy of of b e ing ing included included in in tl1is tl1is stud y. y. Th e e~~

~~ious ious d es igns igns were were t es t e d d to to d e t~~

~~e rmin e e~~

~~whether whether~~

~~th ey ey~~

~~floor floor of of tlus tlus comp comp~~

~~Pr e l in1inary in1inary to to tl1i s s inv e stigation, stigation,~~

~~agitators agitators~~

~~of of va~~

~~) ) •' •'~~

~~compmtme~ compmtme~ · ·~~

~~m ·tm e nt. nt. Th e e t em perature perature of of the the~~

~~I I~~

~~e e it ems ems~~

~~coo~~

~~l e b d~~

~~y y ag~~

~~itation. itation.~~

~~e nt e rm. rm. t t Th e e stock stock~~

~~pot pot was was clamp e d d to to the the~~

~~· · g g tl1roug tl1roug~~

~~1 1~~

~~1 1 mad~~

~~e e of of~~

~~changes changes in in cer~~

~~t ain ain~~

~~quality quality~~

~~characteristics characteristics~~

~~of of~~

~~was was~~

~~ms ms~~

~~tlJe tlJe c e iling iling of of tl1e tl1e upper upper left left hand hand~~

~~. .~~

~~tal ' l e d d a bo~~

~~ve, ve,~~

~~W 1 1~~

~~tor a , nd nd th e e rat e e of of agitation. agitation. Obs~~

~~e rvations rvations~~

~~were were~~

~~an an~~

~~em em ·th ·th~~

~~e e rotatmg rotatmg ag1 t ator ator~~

~~s s 1a 1a t t~~

~~· l1' e r r pu pu rca rca · · · · l l f f~~

~~agi t ator, ator, th e e width width~~

~~of of~~

~~th e e~~

~~scrap e r r~~

~~blad e e of of th~~

~~e e ag it a~~

~~tbrl~ tbrl~ Th e e 55 55 c u u ntions ntions A A variable-s (7) . . p eed eed agitator agitator~~

~~of of foods foods~~

~~of of th e e following following~~

~~variab~~

~~es: es:~~

~~e e~~

~~d es ign ign of of the the~~

~~P~ P~ in in 15-qt 15-qt st7 st7 · gerator us e d d has has b ee d n esc rib e d d in in~~

~~7 7~~

~~aims aims were were~~

~~to to in~~

~~ves~~

~~tig a t e e th e e~~

~~t o s~~

~~n n~~

~~coo~~

~~lin g g~~

~~tim~~

~~es es~~

~~t k s s llin . . hig hig an an · · 1 a m e ter ter . .~~

~~1 1~~

~~ill~~

~~. . ill ill~~

~~111~~

~~dram e t e r r . . . . in in I I d d 10 10 . . . . d' d' • •~~

~~ing ing~~

~~e nu nu it~~

~~e ms ms by by~~

~~agitation, agitation,~~

~~und~~

~~e r r r~~

~~e frig~~

~~ration. ration.~~

~~Th e e~~

~~u u Y Y . - Th e e sou ps ps and and e ntrees ntrees were were coo coo e e . s s~~

~~d d~~

~~t t 25 25 qt qt umrn umrn ' ' d d 1 1 < <~~

~~The The pr e s e nt nt inv e~~

~~stigation stigation~~

~~was was~~

~~ce rn~~

~~d d with with~~

~~coo~~

~~l ~~

~~Th e e c us ta.Ial ta.Ial s s . . um um s tock tock pots , , 13 13 in. in. high high and and 1 2 2~~

~~ing ing through through the the tub e e (4, (4, 8). 8). · d d and and puddings puddings were were cooled cooled in in h eavy-~~

~~attir e e and and a a (3) (3) U-sh a p e d d tub e e with with co ld ld water water flow~~

~~EQUIPMENT EQUIPMENT~~

~~anical anical ag it a tion tion using using a a food food mixer mixer at at room room t e mp e r~~

~~l as as g1ven g1ven m m b een een studied: studied: manual manual agitatio~~

~~n n of of th e e food food ( 6 ); ); m ec h~~

~~0 0~~

~~soup~ soup~ .en ~; ~e~ d d~~

~~and and~~

~~and and HmTi~~

~~s s (10 (10~~

~~). ).~~

~~; ; of of cooling cooling larg e e b atches atches of of food food by by agi tation tation hav e e~~

~~em em~~

~~were were~~

~~e par~~

~~e d d~~

~~following following~~

~~tl1 e e ormu- . . , ,~~

~~for for sp ee ding ding up up coo ling ling of of 1 1 food . . S e v e ral ral m e thods thods ·l' e r r pubhc a tron tron . .~~

~~, ,~~

~~f f~~

~~us~g us~g~~

~~bat c h es es . . In In Part Part (8) (8) IV IV 2-gal 2-gal batches batches of of are are avail a bl e e which which point point to ward ward agitation agitation as as a a tool tool~~

~~16 16 oz/gal oz/gal~~

~~.m ;h~~

~~e e~~

~~z-step z-step~~

~~od od as as~~

~~describ~~

~~e d d in in an an~~

~~ab l e e for for b ac terial terial growth growth ( 2 , , 5, 5, 7). 7). R e s ea rch rch dat a a~~

~~1 1~~

~~7~ 7~~~

~~.5 .5~~

~~oz/ oz/ ga ga ' Th e e items items were were pr e pared pared in in 4-ga l l~~

~~refrig e r a ti on on creating creating t e mperatur e e condit ion s s favor 1 1~~

~~o o~~

~~sug , ,~~

~~' lk •· •·~~

~~e e l eve~~

~~ls ls of of~~

~~sugar • •~~

~~w e re re~~

~~0 0 an~~

~~d d~~

~~Large Large batches batches of of foods foods cool cool slowly slowly~~

~~eve n n und e r r f f ar ar we r~~

~~e e us~~

~~e e . .~~

~~cus t ards ards P P d· d· ti e e l eve ls ls of of egg' egg' wer e e 13 13 and and~~

~~e ffici e nt nt and and :n~ :n~ f eas P~ddin ibl e e m e th gs, gs, od od of of precooling precooling menu menu it e ms. ms. milk milk and and 2 2 l eve l s s of of eg g g and and 2 2 l eve l s s~~

~~Agitati n n o under under~~

~~refrig era~~

~~tion tion~~

~~may may~~

~~be be~~

~~lo o k~~

~~e d d~~

~~on on~~

~~as as a n n~~

~~Th e e cust: cust: s s 'ddin gs gs witl1 witl1 6 6 oz / gal gal milk. milk. In In both both~~

~~p eara~~

~~n ce . .~~

~~· d d ,_,e r e e mad e e witl1 witl1 3 3 oz oz cornstarch /gal /gal~~

~~2 fast fast coo ling ling without without r e nd er ing ing th e e it em em tm acce pt a bl e e in in ap~~

~~rotatin g g at at 8 8 rpm rpm gave gave sa ti sfacto r y y r es ult MATERIALS MATERIALS s s in in that that it it e ff ec t e d d~~

~~fr a m e e agitator agitator eq uipp ed ed with with w id e e plastic plastic scraper scraper bl a d es es~~

~~fr i geratron geratron~~

~~wr wr~~

~~phy sica l l quality quality of of th e e en tr ees, ees, especia ll s y t ews. ews. A A s impl e e~~

~~. . ' thout thout b e ing ing agrtate agrtate . .~~

~~Control Control~~

~~tCJ~~

~~e e~~

~~· · d d~~

~~littl e e effec t t on on coo lin g g tim e e but but h a d d a a s trong trong 1 1 e ff ect ect on on the the~~

~~gen gen b b s s were were a llo we d d to to cool cool un un e r r re-~~

~~eo ns ns Th m e e e nu nu d es 1 1 i gn gn of of ' ' th e e agitato r r and and th e e rate rate of of d d agitation agitation h ad ad~~

~~eas rbrlrt y y ' t e rns rns nam e l y y soups soups~~

~~and and e nh·e e s. s.~~

~~0 ba t c h es es w e~~

~~r e e~~

~~cooled cooled without without agi t ation. ation.~~

~~s~~ ~ps ~ps~~

~~~ncooling ~ncooling~~

~~, ,~~

~~. .~~

~~y y~~

~~agitation agitation~~

~~some some l e ss ss homo- to to fra c tions tions of of th e e tim e e l e ngths ngths r e quir e d d w h e n n co mparabl e e~~

~~~ ~ Part Part Th II II e e ' ' cooling cooling t t e nh· tim in in ees ees es es of of~~

~~we th e e r e e agitated agitated agita t menu menu e d d to to items items t e st st we the the r e e reduc e d d~~

~~1 1~~

~~I I e ff ec t t of of rat e e~~

~~o o agitation. agitation.~~

~~n n " " art art acteristics acteristics o f f th e e it ems ems coo l e~~

~~d d~~

~~by by~~

~~agitation. agitation.~~

~~1 1 · · dth dth of of t t e e scrap scrap f f I p p I~~

~~se r vations vations~~

~~were were made made~~

~~of of c h anges anges in in ce rt a in in quality quality char es r r h h e r r blad e e of of th e e ag rtator rtator~~

~~was was studred; studred;~~

~~d d~~

~~1 1~~

~~·g s s were were com com ' ' . . . .~~

~~th e e sc rap e r r blade blade of of th e e ag itator , , an d d th e e r ate ate of of agitation. agitation.~~

~~effect effect o f t t f e e e sr sr par e d. d. In In Part Part~~

~~, , tl1~~

~~e e~~

~~ff ec t t~~

~~of of~~

~~the the~~

~~foll ow in g g variab l es : : th e e design design of of th e e ag it a tor , , the the wi dth dth of of~~

~~~artd ~artd~~

~~d ; ;~~

~~· gn gn of of th e e agitator'\:vas agitator'\:vas~~

~~stt1di~~

~~e d ; ; thr ee ee~~

~~111 111~~

~~to to inv es~~

~~ti ga t e e th e e ff ec ts ts on on~~

~~coo~~

~~lin g g~~

~~tim es es~~

~~of of foods foods of of~~

~~th e e~~

~~~ , , a~ a~ ~ { ps ps P a rt s s II II IV IV and and~~

~~entrees. entrees.~~

~~In In~~

~~Part Part~~

~~I , ,~~

~~tl1e tl1e~~

~~m e nu nu it e m s s by by agitation, agitation, under under r e fri ge r a tion . . Th a e im im was was~~

~~e d d III III soft soft custards custards and and puddings puddings were were~~

~~Th e e~~

~~present present~~

~~in vestiga tion tion was was concerne d d with with cooling cooling~~

~~1 1 Tl Tl ·e ·e were were o o~~

~~f f~~

~~tll~~

~~parts parts to to tl1is tl1is inv e stigation. stigation. In In . .~~

~~Su~H.1ARY Su~H.1ARY~~

~~E x PER IMEN TAL TAL PROCEDURE PROCEDURE~~

~~(Rece iv e f d o r r pubhcatwn pubhcatwn u u Y Y ' '~~

~~. . . J J . 1 1 8 8 1963 ) )~~

~~Come ll ll U n · i . ve r s ity , , Ith aca, aca, el el~~

~~0 0~~

~~of of D e~~

~~pmtm~~

~~e nts nts In st 1tu.t wn wn Managemen Managemen a a N N YD'l'k YD'l'k~~

~~. . . .~~

~~nd nd t t an an Dmry Dmry~~

~~' ' . . d d Food Food Science , ,~~

~~KARLA KARLA Lo NGREE NGREE L E E OR A A MoR AGNE, AGNE, AND AND J~~

~~c. c.~~

~~AMES AMES V/HITE V/HITE~~

~~COOLING COOLING MENU MENU ITEMS ITEMS BY BY AGITATION AGITATION U U · ·~~

ER ER REFRIGERATION' REFRIGERATION' 317 317 318 CooLING MENU ITEMS refrigerator ranged from 32 F to 42 F. The ex Two inches of this blade were cmved forward to perimental unit is pictmecl in Figure l. plow the food materials away from the periphery Agitators of four different designs, C, D , E and F dming agitation. (Fig 2) were us ed in this investigation. Models A and B were eliminated after preliminary tests. All T E iVIPERATURE MEASUREMENTS agitators were made from sheet aluminum, 1/8 in. Throughout the cooling period temperatures were thick. Model B was designed from model A by cut ( recorded in the batch at 10-min intervals using three •• ting the l!f-in. width of the cross connections down ' thermocouples attached to a glass stirring rod. To to 3/4 in. A third agitator, model C, was designed measure the temperature 1n the agitated batches, with the aim of achieving good mixing throughout agitation was stopped and the glass rod holding the the mass and also at the surface. Model D was ar thermocouples was inserted clown the center of the rived at by cutting the 3/ 4-in. width of the cross batch. In the 4-gal batches of custards and puddings connections of model C down to 1/4 in. and round these thermocouples were loc a t e d lJf-in., 4}~-in., ing the surfaces. Model E was fashioned after and 7 in. from the surface of the mixture. In the model D, but equipped with 1/4-in. wide non-bevel 2-gal batches of menu items the thermocouples were led plastic" scraper ( 1/16 in. thick), attached to both located 1)f in. from the smface of the mixture and sides of the agitator, to provide for more efficient in the middle of the mass. Data representing total scri!ping from the periphery of the stock pot. In cooling times are based on the readings recorded in model F, the inside cross connections were cut away the wannest spot which was the middle of the mass, and a wider plastic7 blade ( 3 in. wide, 1/ 16 in. thick) Temperature readings were also made in the re was attached to the sides and bottom of the agitator. frigerator air in the upper left and right rear comers of the cooling compartment, and in the room ap proximately 4 ft in front of the refrigerator. In Part I, the mixtmes were cooled from an initial temperatme of 140 F to a final temperature of 80 F. The final temperatme of 80 F was chosen because in an earlier study involving the same refrigerator (7), it was found that when large amounts of food were precooled to 80 F before they were introduced into this same refrigerator, the refrigerator air tem perahJre did not rise. In Parts II, III, and IV, the foods were cooled to 50 F. By choosing th.is lower .A final temperah1re, the period of agitation was con siderably lengthened and an opportunity was afford ed to determine possible consistency changes under more rigid conditions. Cooling to this low temper ature should be rapid in order that the food will remain in the bacteriologically dangerous temperature zone (9) for a minimum length of time.

R ELATIVE VISCOSITY The relative viscosity of the custards and puddings was determined by measuring the radius of spread using a modification of the linespread method as described by Billings (1). The measurements were . taken on two samples of the mixtures: one sample at a temperature of 140 F removed from the cooked B· c mixture before agitation, and a second sample re Figure 1. Experimental Unit. moved from the mixture that had been cooled to the desired endpoint and reheated to 140 F. A. Refrigerator, variable speed unit, and recording poten tiometer. B. Refrigerator comparh11ent and agitator model F. SUBJECTIVE OBSERVATIONS C. Refrigerator compartment with stoc1.'"])ot containing agita tor model F . Stoc1.'"])ot is clamped to refrigerator shelf. In Parts I, II, and III, subjective observations were made by a panel of six judges from the staff of the 'Teflon Department of Institution Management. The judges

~~by by made made e e · Wel observations observations IV, IV, subjective subjective Part Part In In . . . ; ; . ; ; . . . sidered sidered unacceptabl~~~

~~service. service. for for e e l tab p acce was was were were con- the the > > up broken broken were were ~terns ~terns vegetables vegetables and and~~

sample sample each each of of consistency consistency the the whether whether determine determine meat meat of of pieces pieces . . discrete discrete the the of of proportion proportion certain certain a a

to to asked asked were were judges judges TI1e TI1e after. after. other other the the ment, ment, WheEl. WheEl. service. service. for for acceptable acceptable were were items items menu menu the the er er

~~treat before before taken taken was was mixture mixture the the of of sample sample one one wheth only, only, appearance appearance by by determine, determine, to to asked asked were were~~

~~mixtures, mixtures, the the of of samples samples two two with with presented presented re re f W judges judges The The items. items. menu menu agitated agitated the the on on judges judges ten ten~~

~~" "~~

~~agitators. agitators. ntal ntal e Experim . . 2 Figure Figure~~

~~) )~~

~~' ' F F L L MODE~~

~~E E EL EL MOD~~

~~teflon teflon flon flon e t~~

~~1/4 ; ; 3" 3"~~

~~11 11~~

~~D D L L MODE C C L L E MOD~~

~~8 8 MODEL MODEL~~

~~319 319 MENu MENu CooLING CooLING ITEMS ITEMS CooLING MENU ITEMS~~

RESULTS cooling times of the batches agitated with model F were less than 4 hrs. Increases in radius of spread Effect of Agitator Design (Part I) were similar. Approximate cooling times in batches agitated by the models C, D, and E were similar, 90 min. The Effect of Rate of Agitation (Part III) , values for increase in radius of spread were the The data showing the effect of rate of agitation same, 4.5 mm. Level of egg and level of sugar had using model F on total cooling time and on increase ' no effect on total cooling times and change in rela of radius of spread of the custards and puddings are tive viscosity. presented in Table 2. The mixh1res were cooled from 140 F to 50 F. TABLE 1 . EFFECT OF WIDTH OF SCRA PER BLADE : AVERAGE In custards and puddings refrigerated without COOLING TIME A D A VERAGE Lt'

Pudding 265 11.5 230 10.1 No effect on cooling time and change in radius of spread could be ascribed to level of egg and level acustanls contained 3 oz cornstarch per gal milk; puddings, of sugar. 6 oz. bFrom 140 F to 50 F. Subject-ive Observat-ions on Custards and Pudd-ings In some of the agitated mixtures thinning was noted by the judges. However, all the custards and

TABLE 2 . EFFECT OF HATE OF AGITATION: AVEHAGE COOLING puddings used in the experiments described under TIME AND AVERAGE INCREASE IN RADIUS OF SPREAD OF FOUR Parts I, II and III were eonsidered acceptable for 4 -GAL BATCHES OF CUSTAHDS AND PUDDINGS AGITATED AT 8, service. In general, the judges remarked on the 12, 16 AND 38 RPM. AGITATOH MODEL F WAS USED smoothness and glossiness of the agitated mixtures.

Agitator model F Agitation of Soups and Entn~ es (Part IV) M enu Rate of Total Increase in radius itemn agitation cooling timeb of spread In preliminary tests, agitator models A, B, and C (rpm) (min) (mm) were compared regarding destruction of cubed po tatoes, celery, carrots, and meat. On the basis of Custard 0 640 8 220 4.38 these tests, models A and B were ruled out. These 12 250 2.75 models did not effect fast cooling and they caused 16 230 5.13 some destruction of cubed vegetables and consider 38 210 9.8 able desh·uction of cubed meat.

Pudding 0 670 The effect of agitation on the total cooling times 8 225 6 .75 and on the acceptability of soups and entrees are 12 210 6.38 presented in Table 3. 16 240 3 . 51 Soups. The total cooling times of the soups agi 38 230 10.1 tated by model E at 38 rpm were 1/2 to 1/5 of the cooling times of comparable batches which were 'Custards contained 3 oz cornstarch per gal milk; puddings refrigerated without agitation. The longest cooling 6 -OZ. "From 140 F to 50 F . time observed was 40 min for the agitated items and 200 min for the non-agitated items. All of the Effect of Size of Scraper Blade (Pm-t II) soups were considered by the judges to be acceptable The data showing effect of size of scraper blade for service. (Figure 2, E and F) on total cooling time and in Entrees. When model E was used at 38 rpm, crease in radius of spread of the custards and. pud maximum total cooling time was 40 min. The en dings are presented in Table 1. The comparison was trees containing cubed meat "(stews) were not con made on items cooled from 140 F to 50 F. sidered acceptable for service. Average total cooling tinies achieved when model Beef stew which was among the menu items which F · was · used ·were slightly shorter than the cooling were rendered unacceptable by agitation with model times achieved when model E was used. The total E at 38 rpm, was again agitated using model F at

~~tionable tionable consistency consistency~~

~~chang~~

~~es es could could~~

~~be be~~

~~avoided avoided~~

~~in in~~

~~th e e pmpose pmpose of of pr ec ooling ; ; to to install install one one or or~~

~~mor e e~~

~~without without ag itation itation in in th~~

~~e e~~

~~same same~~

~~e frig~~

~~rator. rator.~~

~~Objec~~

~~to to d esig n a t e a a e r ef riger a tor , , or or a a r e frig e rator rator area, area,~~

~~to to~~

~~fraction fraction of of tl1e tl1e tim e s s requir~~

~~d d~~

~~for for~~

~~cooling cooling~~

~~th e s e e~~

~~items items~~

~~up up a a pr ecoo lin g g mlit mlit a a food food in in service service es t a blishm e nt: nt:~~

~~menu menu it e ms . . Cooling Cooling times times~~

~~could could~~

~~be be~~

~~reduc~~

~~d d~~

~~to to a a~~

~~seems seems It It th e n , , tl1at tl1at it it would would b e e rath el" el" easy easy to to s e t t~~

~~e d l l as as an an e ffici e nt nt and and f ea sibl e e m e thod thod of of~~

~~pr ecoo~~

~~ling ling food food it e ms. ms.~~

~~Agitation Agitation und e r r e frig e ration ration ma y y well well b e e r ega rd~~

~~b eca us e e of of tl 1e 1e g e n e ral ral h· en d d towal"d towal"d th e e us e e of of froz e n n~~

~~ments, ments, refrigerator refrigerator space space is is gradually gradually b e ing ing released released CONCLUSIONS CONCLUSIONS~~

~~to to b e e pr ecoo l e d. d. In In many many food food service service e st a blish ~~

~~r e frig e r a tor tor sp ace ace ava il ab l a e nd nd tl1 e e numb e r r of of it e ms ms th e e c ooling ooling tim e e achieved achieved with with model model E. E.~~

a a unit unit for for pr ecoo ling ling m e nu nu it e ms-in ms-in pal"ticulm·, pal"ticulm·, the the th e ir ir shapes shapes well. well. Tl) e e cooling cooling tim e e was was similar similar to to

i\llanagerial i\llanagerial aspects aspects would would pla y a a y role role in in setting setting up up e d d in in that that the the pi ece s s of of m ea t t and and vegetable vegetable r e tained tained

~~best best decision. decision. a t t a a slow slow rat e ( ( e 8 8 rpm ) ) exce ll e nt nt r es ults ults were were obtain~~

~~fore, fore, prolong ce pt a e bly bly d d ag altered. altered. it a tion tion may may How eve not not r , , always always when when model model prov e e F F th was was e e us e d d~~

~~considerably considerably agitation agitation even even rat when when e e of of agitation agitation 38 38 rpm rpm is is th e e e mplo stew stew ye d was was . . Th again again e r e unac~~

~~peratur e e two two d ec rat r eases es es , , of of tl1 agitation, agitation, e e rat e e of of 38 38 coo rpm rpm ling ling a slows slows nd nd 8 8 down down rpm . . A t t an an~~

~~of of 4 5 5 F F as as (9) (9) rapidly rapidly as as possibl e; e; but , , as as the the t e m~~

~~general, general,~~

~~tl1 e e food food should should b e e cooled cooled to to a a t e mp e ratme ratme hMa x imum imum 10 10 of of jud g m e nts. nts.~~

~~" From From would would 140 140 50 50 b e e F. F. mor to to e e objectionable objectionable tl1an tl1an otl1ers. otl1ers. in in In In~~

~~th e e changes changes brought brought a b o ut ut b y y prolong e d d ag itation itation~~

~~agitation agitation must must b e e considered 8 8 , , since since F F in in some some it e 40 40 ms ms 10 10~~

~~; ;~~

~~F F 38 38 35 35 10 10 all, all, th e e n a tur o e f f tl1 e e m e nu nu it e ms ms b e ing ing subj ec t e d d to to~~

~~38 38~~

~~E E~~

~~40 40 10 10~~

~~answe d r e p e nds nds on on th e e specific specific co nditions. nditions. Befor~~

~~e e~~

~~V ege t a bl e e Stew Stew l l E E 0 0 160 160~~

~~10 10~~

~~b a e nsw e r ed ed b y y tl 1e 1e r es ults ults of of this this s tud y, y, b eca us e e th e e~~

~~Meat Meat and and~~

~~peratur e e of of 80 80 F F or or to to low e r r t e mp e ratm e s , , cannot cannot~~

~~Raviola, Raviola,~~

~~Austrian Austrian~~

~~E E~~

~~38 38~~

~~5 0 0~~

~~10 10 ditions ditions menu menu it e ms ms should should b e e coo l e d d to to a a final final tem~~

~~Th e e question question of of whether whether und e r r practi cal cal La con mb mb s t ew ew 38 38 50 50 E E 10 10~~

~~promptl y . .~~

~~38 38 E E 45 45 10 10~~

~~out out in in shallow shallow p a ns, ns, pr ecoo l e d d on on i ce, ce, and and r ef ri eg rated rated Chop Chop s u ey ey E E 0 0 10 10 140 140~~

~~monl~~

~~y y em ploy~~

~~e d d~~

~~in in~~

~~th e e co oling oling~~

~~of of~~

~~solid solid foods: foods:~~

~~spread spread~~

~~C hili hili~~

~~con con~~

~~carne carne~~

~~38 38~~

~~E E~~

~~60 60 10 10~~

~~ness. ness. Th ese ese it ems ems ma y y~~

~~b e e cooled cooled~~

~~in in~~

~~a a m a nn e r r com (E ntr ees) ees)~~

~~solids solids th ey ey contain contain or or b eca use use of of d e gr ee ee of of done ~~

~~38 38~~

~~E E~~

~~50 50~~

~~10 10~~

~~able able for for ag it a tion tion b eca us e e of of th e e high high~~

~~proportion proportion~~

~~of of~~

~~S to c: kl ess ess v ege tabl e e~~

~~185 185 0 0 E E 10 10~~

~~ma y y well well ha ve ve to to b e e regarded regarded as as b e ing ing not not suit~~

~~38 38 E E 45 45 10 10 A A word word of of caution caution is is in in order. order. Some Some m e nu nu items items~~

~~Navy Navy b ean ean~~

~~E E 0 0 1 2 0 0 10 10 cm·oni, cm·oni, spaghetti, spaghetti, e tc. tc.~~

~~sh·uctable sh·uctable pi eces eces like like cubed cubed meat, meat, vegetables, vegetables, mac 38 38 E E 40 40 10 10~~

~~Creole Creole 0 0 cooling cooling 95 95 E E 10 10 en h· ees ees which which co nt a in in lar ge ge but but highl y y de~~

~~duc e d. d. Th ese ese facts facts hav e e practical practical~~

~~significance significance~~

~~when when 38 38 E E 50 50 10 10~~

~~objectionable objectionable changes changes in in consistency consistency was was much much r e C r eam eam of of c hi c k e n n E E 0 0 10 10 200 200~~

~~tion tion~~

~~a t e e of of 38 38 rpm ; ; at at th e e slow slow~~

~~rates rates th e e dang e r r of of~~

~~38 38 E E 50 50~~

~~10 10~~

~~acllieved acllieved by by applying applying th e e considerably considerably high~~

~~e r r agita~~

~~Cream Cream of of asparagus asparagus E E 0 0 200 200 10 10~~

~~sulted sulted in in cooling cooling tim es es almost almost as as bri e f f as as thos e e~~

~~38 38 E E 55 55~~

~~10 10~~

~~Slow Slow rates rates of of ag itation itation~~

~~16 16 ( (~~

~~rpm rpm~~

~~and and~~

~~8 8 rpm) rpm) r e~~

~~rn rn c howd~~

~~e r r~~

~~E E~~

~~0 0 14 5 5 10 10~~

~~the the advantag e e of of easy easy cleaning cleaning and and saniti z ing . .~~

~~38 38~~

~~E E 60 60 10 10 addition, addition, th e e simple simple co nsh·uction nsh·uction of of tills tills agitator agitator has has~~

~~(New (New England ) ) 0 0 E E~~

~~150 150~~

~~10 10~~

~~ag itator itator seems seems to to hav~~

~~e e~~

~~practic~~

~~a l l significance. significance. In In~~

~~Clam Clam~~

~~c howd~~

~~e r r~~

~~rat e e of of ag it a tion tion was was k e pt pt low , , this this latt e r r typ e e of of~~

~~38 38 E E 45 45 10 10 kept kept cubed cubed vegetables vegetables and and m e ats ats intact, intact, provided provided the the~~

~~Chicken Chicken gt~~

~~m1 m1 bo bo~~

~~0 0~~

~~E E~~

~~10 10 140 140~~

~~wide wide plasti c c~~

~~scraper scraper bl a d es es e ff ec t e f d as t t cooling cooling and and~~

~~( S~~

~~up s) s)~~

~~Sinc e e it it was was found found that that a a simple simple frame frame e quipp e d d with with~~

~~(rpm) (rpm) (m in) in)~~

~~objection a bl e e co nsist e nc c y hang es es of of som e e enh·ees. enh·ees.~~

~~ode l l~~

~~agi~~

~~t ation ation~~

~~Y es es~~

~~No No~~

~~tim ea ea~~

~~on on~~

~~cooling cooling~~

~~tim es, es, but but h a d d a a considerable considerable~~

~~effect effect~~

~~on on~~

~~Menu Menu~~

~~it em em Agitat o r r of of coo lin g g~~

~~J u d['Jlle~~

~~n tsb tsb~~

~~Rate Rate~~

~~Total Total~~

~~Acceptability Acceptability tor tor models models compared compared in in tllis tllis study study had had little little effect effect~~

~~rat e e of of ag itation itation were were us e d. d. The The d es ign ign of of the the agita~~

~~BATCHES) BATCHES)~~

~~an an~~

~~appropriate appropriate~~

~~type type of of~~

~~agitator agitator~~

~~and and~~

~~an an~~

~~appropriate appropriate~~

~~ACCEPTA BILIT Y Y J UDGJ\ • !ENTS !ENTS (ITEMS (ITEMS WEHE WEHE COOLED COOLED IN IN 2 - GAL GAL~~

~~custards~~

~~, , puddin~~

~~gs, gs, soups soups~~

~~and and~~

~~e nh·~~

~~ees ees~~

~~provid e d d that that 3. 3. TABLE TABLE AGITATING AGITATING SOUPS SOUPS ENTREES: ENTREES: AND AND COO L ING ING TIMES TIMES AND AND~~

~~321 321 CooLING CooLING ME!\TU ME!\TU ITEM !! !! 322 COOLING MEJ\TU ITEMS~~

agitator devices; and to set up a schedule for the 5. Longree, Karla and James C. White. Cooling rates and bacterial growth in food prepared and stored in quantity. precooling of those menu items which are known to I. Broth and white sauce. J. Am. Dietet. Assoc., 31:124-132. belong to the group classified as being "potentially 1955. dangerous" from a public health standpoint. 6. Moragne, Lenora, Karla Longree and James C. WhHe. Heat a·ansfer in white sauces cooled in flowing water. J. Am. R EFERENCES Dietet. Assoc. , 35: 1275-1282. 1959. 7. Moragne, Lenora, Karla Longree and James C. White. 1. Billings, Mary Niles. Soft wheat flour in cream pie ( The effect of some selected factors on the cooling of food .. fillings prepared in small and large quantities. M. S. Thesis, ' tmder r efrigeration. J. Milk & Food Teclmol. , 23:142-150. Cornell University, 1951. 1960. 2. Black, L. C. and M. N. Lewis. Effect on bacterial 8. Moragne, Lenora, Karl a Longree and Jan1 es C. ' il/hite. growth of various methods of cooling cooked foods. J. Am. Cooling custards and ~udcli:ngs with cold-tube agitation. J. Dietet. Assoc., 24:399-404. 1948. Milk & Food Techno!., 24:207-210. 1961. 3. Hammer, Mary Louise. Some factors affecting the rate , Education and Welfare, of heat transfer and bacterial growth in cornstmch pudding 9. U. S. Department of Health "Food Service Sanitation Manual," prepared in quantity. M. S. Thesis, University of ·wisconsin, Public Health Service. .1957. 1962. 4. Longree, Karla, Lenora Moragne and James C. White. 10. ·wood, Marion A. and Katharine , V. Harris. Quantity Cooling starch-thickened fo od items with cold-tube agitation. Recipes from Meals for Many. New York State College of ). Milk & Food Teclmol., 23:330-336. 1960. Home Economics at Cornell University. ,

~~; I~~

~~Jl •• ',, ·I~~

~~I ' 'I~~

~~,. I I I~~

~~I I~~

~~Station. Station.~~

~~ind~yidqfil ind~yidqfil . of of tl1e tl1e ~ ~ p~·ticular p~·ticular in in area area and and willingness willingness~~

~~· · ' Jotm1al Jotm1al pap er er No . . 829 , , Arizona Arizona Agricultural Agricultural Experiment Experiment~~

~~committees. committees. The The choice choice , has has been been , , on on interest interest b~sed b~sed~~

~~Jun e e 19, 19, 1963. 1963.~~

~~r esea rch-oriented rch-oriented university university personr . wl wl on on the the several several~~

~~tion , , American American Dairy Dairy ' Science Science Association, Association, Purdue Purdue University, University,~~

~~dush·y, dush·y, regresentati. y es es of' of' regulatory regulatory agencies agencies and and~~

~~In vitationa l l paper paper presented presented b e fore fore th e e Manufacturing Manufacturing Sec~~

~~1 1~~

~~b een een made made to to have have quality quality conh·ol conh·ol people people from from in~~

~~segment segment of of methodology . . A A~~

~~deffuite deffuite a~~

~~ttempt ttempt~~

~~has has~~

~~American American Society Society for for Microbiology Microbiology all all have have interests interests~~

~~group group which which could could work work effectively effectively on on a a particular particular~~

~~tarians, tarians, tl1e tl1e Institute Institute of of Food Food Teclmologists Teclmologists~~

~~and and tl1e tl1e~~

~~· ' '~~

~~representation representation commensurate commensurate witl1 witl1 having having a a small small~~

~~~ ~~~

~~• • mental mental Sanitarians , , tl1e tl1e National National Association Association of of Sani~~

~~tempts tempts have have been been made made to to have have tl1e tl1e broadest broadest possible possible~~

~~ternational ternational Association' Association' of of Milk, Milk, Food Food and and Environ~~

~~several several sub-committees sub-committees of of tl1e tl1e sub-committee . . At~~

~~The The American American Dairy Dairy Science Science Association, Association, the the In~~

~~Included Included in in this this report report is is tl1e tl1e make - up up of of the the~~

~~near near future . . actively actively in in making making the the decisions. decisions.~~

rangement rangement as as in in the the past. past. We We · should should know know in in the the to to b e e on on the the firing firing line line and and have have to to participate participate more more

be be mad e, e, so so we we will will be be p e rmitted rmitted to to continue continue the the ar tl1e tl1e sidelines sidelines · and and say say what what should should b e e done done than than it it is is

ods", ods", the the possibility possibility still still exists exists that that an an exception exception may may earlier earlier editions. editions. It It is is considerably considerably easier easier to to sit sit on on

~~the the longstanding longstanding arrangement arrangement for for "Standard "Standard Metll appreciation appreciation for for the the work work which which has has been been done done on on~~

terial terial from from tl1eir tl1eir publication. publication. However, However, in in view view of of th e e problems problems of of the the 12th 12th e dition, dition, we we have have a a greater greater

~~adopted adopted a a resolution resolution banning banning reproduction reproduction of of ma phies phies for for subsequent subsequent work. work. As As some some of of us us tackle tackle~~

~~Association Association of of Official Official Agricultural Agricultural Chemists Chemists ( ( AOAC) AOAC) tempting tempting to to develop , , some some procedures procedures and and philoso~~

~~tion tion remains remains to to be be seen. seen. About About 2 2 years years ago ago the the on on the the new new 12t11 12t11 edition edition and and in in developing, developing, or or at ~~

; ; this this arrangement arrangement can can be be continued continued for for the the 11th 11th edi been been utilized utilized in in setting setting up up tl1e tl1e organization organization for for work work

ficial ficial Agricultural Agricultural Chemists, Chemists, witl1 witl1 due due credit. credit. Whether Whether Coming Coming to to our our current current situation , , the the past past year year has has

~~ficial ficial Methods Methods of of Analysis" Analysis" of of tl1e tl1e Association Association of of Of did did Archie Archie Robertson Robertson for for the the tenth tenth edition. edition.~~

m e tl1odology tl1odology has has been been reproduced reproduced exactly exactly from from "Of man man for for the the 11th 11th edition edition and and did did a a very very fine fine job, job, as as

~~man man of of the the CCLM. CCLM. In In th e e past , , certain certain chemical chemical worked worked on on the the publication. publication. Luther Luther Black Black was was Chair~~

~~lic lic H e alth alth Association. Association. Dr. Dr. Howard Howard Bodily Bodily is is Ch ai r mat e rial. rial. Through Through the the years years many many people people have have~~

~~Laboratory Laboratory Metl1ods Metl1ods ( ( CCLM) CCLM) of of the the American American Pub us e d, d, in in addition addition to to 12 12 pages pages of of so-called so-called "front" "front"~~

~~a a subcommittee subcommittee of of tl1e tl1e Coordinating Coordinating Committee Committee on on lat er), er), 448 448 pages , , of of which which 26 26 were were index, index, were. were.~~

~~prepru:ation prepru:ation of of the the material material of of each each edition edition really really is is inde x x was was deemed deemed necessary. necessary. In In 1960 1960 ( ( 37 37 years years~~

~~Healtl1 Healtl1 Association. Association. The The committee committee responsible responsible for for 40 40 pag es es were were needed needed for for the the publication, publication, but but no no~~

Products" Products" is is a a publication publication of of the the American American Public Public in in 1910. 1910. By By the the time time of of the the fourth fourth edition edition in in 1923, 1923,

~~"Standard "Standard Metl1ods Metl1ods for for the the Examination Examination of of Dairy Dairy The The first first edition edition of of "Standard "Standard Methods" Methods" appeared appeared~~

~~laboratory laboratory proc e dures. dures. edition. edition.~~

~~in in many many instances instances upon upon these these "Standard "Standard Methods" Methods" change change in in sponsoring sponsoring organizations organizations for for tl1e tl1e twelfth twelfth~~

cation. cation. Industry Industry conh·ol conh·ol procedures procedures also also are are based based ard ard Methods", Methods", but but the the time time is is past past for for significant significant

~~in in considerable considerable part part by by tests tests outlined outlined in in tlus tlus publi revision revision procedures procedures that that might might strengthen strengthen "Stand~~

~~ard ard Methods". Methods". Payments Payments frequently frequently are are determined determined given given to to modifications modifications in in the the organization organization of of the the~~

tests tests made made according according to to procedures procedures outlined outlined in in "Stand situation. situation. Certainly Certainly careful careful consideration consideration should should be be

gree gree on on the the basis basis of of chemical chemical and and bacteriological bacteriological Several Several ideas ideas have have been been advanced advanced for for changing changing this this

~~trade trade channels channels is is determined determined to to an an appreciable appreciable de broad broad unofficial unofficial representation representation and and participation. participation.~~

~~milk milk product product can can enter enter into into and and move move through through most most Health Health Association. Association. This This situation situation does does lead lead to to~~

~~quasilegal quasilegal status. status. Wh e ther ther a a given given lot lot of of milk milk or or and and many many are are not not members members of of t}1e t}1e American American Public Public~~

codes codes give give the the procedures procedures outlined outlined therein therein a a definite definite members members of of one one or or more more of of tl1e tl1e societies societies just just named named

~~Examination Examination of of Dairy Dairy Products" Products" VISIOn. VISIOn. in in Many Many ordinances ordinances of of those those and and working working on on the the revision revision are are~~

the the frequent frequent references references to to "Standard "Standard of of tl1ese tl1ese Methods Methods societies societies for for is is officially officially the the represented represented in in the the re

~~At At the the outset outset it it might might be be in in well well the the area area to to point point of of " Standard Standard out out that that Methods". Methods". However, However, none none~~

~~University University Tucson Tucson of of Arizona, Arizona,~~

~~Departm Dairy Dairy e nt nt of of Sci.ence Sci.ence~~

~~F. F. E. E. NELSON NELSON~~

~~METHODS METHODS FOR FOR THE THE EXAMINATION EXAMINATION OF OF DAIRY DAIRY PRODUCTS~~

~~12 12~~

STATUS STATUS OF OF THE THE PREPARATION PREPARATION OF OF THE THE 12TH 12TH EDITION EDITION OF OF STANDARD STANDARD 323 323 METHODS 324 STATUS OF 12TH EDITION OF STANDARD Changes should not be made to take the time and make the effort to do the job storming" if you will. . Rather, any modifications well. Those of us who have been involved in this for the sake of change basis in actual data. However, we phase of the project feel that the people who have should have a in the position of continuing a pro consented to work on the twelftl1 edition are very should not be erpretation just because "it has alway§ competent. ' Ve greatly appreciate their willingness cedme or int that way". If we do not improve as we to contribute to this cause and are looking forward been done out a reprint, rather than a revision. to working witl1 d1em. go, we should get .( . eas on organization of material are welcome at I Tl~e twelftl1 edition now is scheduled for publi Id you will observE), the same group is cation in 1966. Although this seems far in the dis this stage. As the Agar Plate :tvlethod as now covered in tanc ~, the interval certainly is no greater than needed studying Miscellaneous Microbiological for ~1e revision machinery to function properly. Each Chapter 3 and the covered in Chapter 9. This does chapter subcommittee is being asked to have its pro Methods as now decision to combine these two posals in outline form by November, 1963. A certain not mean d1at any but rather that a suggestion amount of decision making will need to follow this, areas has been made, that the pros and cons be considered, as the situation would be nothing short of phenomenal has been made ndations to be made after due con if everybody agreed on just what to do and how to with recomme do it on the first h-y. First drafts of chapters are sideration. due in September, 1964. Again decisions will need One of the big problems is whether "Standard or, that to be reached. Integration of the parts into an ac Methods" should be a handbook, a textbook hand , ceptable whole, partially at a level of pure mechanics, most difficult hybrid of all, a combination point . will be necessary when the manuscripts are available. book and textbook. Yom opinions on this to Once we are confident that the product is about the would be appreciated. No simple answer seems an out best the committee can do, the process of working exist. My thinking is rmming somewhat to it through a · .multiple-level acceptance procedme in line of basic procedure, followed by a presentation the American Public Health Association will begin. of more detailed material of explanation, limitation, Assuming clearance here, the manuscript will be sub etc. Goss has used this method quite successfully If jeCted to final editing, typesetting, proof reading and in his book "Techniques of Dairy Plant Testing". ement all tl1e other steps of physical publication: With this format were to be combined with the plac in the good luck, the 12tl1 edition in final form will see the of the really widely accepted "standard" tests light of day in 1966. body of the publication and the platform, screening and more experimental tests in an appendix, a more Now for a few remarks concerning what may be usable volume might result. Certainly we must in called the philosophy of tl1e new edition. Those who dicate very clearly those tests acceptable for legal were asked to work on this revision received a letter regulatory purposes and possibly segregate them ap which stated: "vVe believe that no new metl1od or propriately. Just why certain tests dmt are used modification of an old metl1od should be inh·oduced infrequently or are primarily historical should be in unless it has undergone careful comparative testing cluded in toto escapes me, when a reference to a in several laboratories, with the data available to the preceding edition would serve tl1e occasional person committee and to any other interested parties, pre who might be interested. Total elimination would ferably by publication in a recognized scientific be desirable in some cases. The same philosophy journal. Notice of ..intention to include or modify could be applied to literature citations not of cmrent should appear in print in several places, with enough interest. Up-to-date literatme citations are essential. time to p ermit evidence for or against to be sub This is particularly true where any new or modified mitted with recommendations". J. C. Olson, Jr., methodology is being suggested . . Editor of tl1e "Jomnal of Milk and Food Technology", has indicated a willingness to permit use of that Numerous people have suggested, with consider standard ·journal as a sounding board for contemplated chan able reason, tl1at we should have only one alter ges. Earl Borman, the editor of the new APHA Lab procedure for any one test, rather tl1an several equi oratory Section publication entitled "Proceedings of natives. 'Vhen we have alternatives that are these Laboratory Sciences", has indicated items relative to valent under one set of conditions, d1e results proposed changes would be welcome. Undoubtedly two or more procedures yield under other conditions per otl1er joumals also will cooperate in publication of may by considerably less than equivalent. The plate incu suggested changes. All proposed items relative to missive use of eitl1er 32 or 35° C. for publication of changes should be clem:ed tlu·ough Dr. bation is an example. Most careful consideration tem · Walter, witl1 copies to the chairman or vice-chair should be given to elimination of one of these man wl1o is concerned with your section. peratmes. I have some fairly sh·ong opinions relative most desirable, but the de- Thjs: is a period for assembling of id~as, "brain- to the choice which is ' i {i \ ~~ •) ~~ tL ,I

greatest greatest the the to to pmpose pmpose its its fulfill fulfill will will Methods" Methods" ard ard , , , Wisconsin Manitowoc, Manitowoc, Road, Road, Hem1an Hem1an Home: Home: consin. consin. \Vis

Manitowoc, Manitowoc, , , Inc. Company, Company, Tea Tea P P A A Great Great DiV,ision, DiV,ision, k. k. l Mi & & Stand " of of edition edition twelfth twelfth the the that that end end the the to to , , nce e i

~~.flouse .flouse \Vhite \Vhite Che,nist, Che,nist, Chief Chief .·. D.; Ph. Ph. , , Hru·tman H· H· t~~

~~Grant Grant exper and and thinking thinking yam yam of of fit fit e ben the the us us~~

~~give give will will~~

~~Minnesota. Minnesota. 12, 12, Paul Paul . . St~~

~~area area this this in in experience experience have have who who you you of of many many that that~~

~~Road, Road,~~

~~Glenhill Glenhill~~

~~1448 1448~~

~~Home: Home:~~

~~Minnesota,. Minnesota,.~~

~~Paull, Paull, . . St~~

~~Minnesota, Minnesota,~~

~~hope hope project project this this on on active active aJ:e aJ:e who who e e 'iV products. products. of of~~

~~of of .; .; · Univ.ersity Industries, Industries, Dairy Dairy of of t t en bn epar D gy, gy, riolo e t~~

group group this this ith ith ·w use use for for available available is is that that thodology thodology 111e Bac Dairy Dairy · of Professor Professor , , . Chr D., D., Ph. Ph. ezeski, ezeski, J Jolm Jolm ames ames J

~~accepted accepted of of compendium compendium est est b the the Products" Products" Dail-y Dail-y ethods ethods lH lH Reduction Reduction 5. 5.~~

~~of of Exrunination Exrunination tl1e tl1e for for thods thods e M "Standru:d "Standru:d make make to to Method Method ic ic croscop i · M t t c Dim 4. 4.~~

~~' ' · l l~~

~~t t es b their their do do to to obligation obligation an an e e hav indush-y indush-y dairy dairy~~

~~York. York. New New Ithaca, Ithaca, Road, Road, Hill Hill Snyder Snyder~~

~~I I~~

~~the the of of aspects aspects regulatory regulatory and and~~

~~marketing, marketing, , ,~~

~~processing~~

~~345 345 : : e Hom York. York. New New , , ca Itha University, University, Cornell Cornell Hall, Hall, ing ing~~

production, production, the the with with concerned concerned aTe, aTe, who who those those All All Stock Science, Science, Dairy Dairy of of r r esso Prof , , . D Ph. Ph. e, e, hit ' li \ C. C. James James

~~. . Illinois , , ld eerfie D Avenue, Avenue, l l e Haz 1160 1160~~

~~conditions. conditions. different, different, somewhat somewhat probably probably~~

~~e: e: Hom Illinois. Illinois. enview, enview, l G Road, Road, vVaukegan vVaukegan 801 801 Corporation, Corporation,~~

~~other, other, under under~~

~~testing testing~~

~~by by~~

~~backed backed be be should should y y r laborato~~

~~Products Products Dairy Dairy National National , , ion~~

~~s Divi~~

~~evelopment evelopment~~

~~D and and~~

~~ch ch r sea~~

~~one one and and area area one one from from data data e e Th consideration. consideration.~~

~~Re · Leader-Bacteriology, Leader-Bacteriology, Group Group D., D., Ph. Ph. Marth, Marth, H. H. Elmer Elmer~~

~~under under e e b may may that that ideas ideas new new out out test test help help Third, Third, Montana. Montana. Bozeman, Bozeman, 4th, 4th, South South 1017 1017~~

~~ome: ome: H . . Montana Bozeman, Bozeman,~~

~~, , College e e Stat Montana Montana Utilization, Utilization, essential. essential. are are uation uation eval~~

~~Product Product or-Agricultural or-Agricultural ess Prof D., D., Ph. Ph. d, d, oy B Cecil Cecil James James~~

~~for for data data one, one, old old an an of of~~

~~modification modification~~

~~or or~~

~~idea idea~~

~~new new~~

~~Minnesota. Minnesota. 21, 21, polis polis ea Minn Drive, Drive, gen gen ha~~

~~a a e e hav you you if if Particularly Particularly e. e. pl eo p of of number number mum mum~~

~~Troll 1450 1450 : : e Hom Minnesota. Minnesota. , , 14 Paul Paul . . St Road, Road, l l Territoria~~

maxi the the to to e e l ab l avai be be will will it it so so print, print, into into data data 2424 2424 Association, Association, Producers Producers filk filk 1 City City Twin Twin , , Control Quality Quality

yam yam get get , , possible . . e opl If If e p proper proper and and the the es es to to it it Laboratori ubmit ubmit s of of Director Director Clu·., Clu·., ., ., D Ph. Ph. Lawton, Lawton, C. C. \V. \V.

~~please please , , point a a support support to to data data have have you you if if Second, Second, ; ; i'vlethods i'vlethods Microbiological Microbiological Miscellaneous Miscellaneous 9. 9.~~

~~Method Method Plate Plate r r · Aga 3. 3. . . easons r possible possible~~

~~several several of of one one any any for for e e inadvisabl be be to to out out turn turn Illinois. Illinois. Springfield, Springfield,~~

may may incorporation incorporation although although considered, considered, be be will will idea idea Street, Street, Seventh Seventh South South 2425 2425 Home: Home: Illinois. Illinois. , , Springfield

Building, Building, e e Offic State State Sanitarian, Sanitarian, Milk Milk ger, ger, Han N. N. Paul Paul Every Every me. me. and and McCaffrey McCaffrey : Mr. Mr. Walter, Walter, . . Dr to to it it send send

~~. . Illinois Park, Park, Oak Oak~~

~~Avenue, Avenue,~~

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~~e e pleas , , situation over-all over-all e e th concerns concerns ea ea id the the If If~~

~~10, 10,~~

~~Chicago Chicago Street, Street, Ontario Ontario V. V. \ 140 140 Company, Company, y y Dair man man~~

~~me. me. and and Olson Olson . . C H. H. Dr. Dr. to to it it send send butter, butter, cerns cerns~~

~~Bow Laboratories, Laboratories, of of Director Director n, n, e Christians~~

~~Valdemar Valdemar C. C.~~

~~con idea idea~~

~~the the If If McCaffrey. McCaffrey. Mr. Mr. to to~~

~~copy copy~~

~~a a with with~~

~~cate, cate,~~

~~Indiana. Indiana. 9, 9, 1 Indianapolis Indianapolis , , Road Kenmore Kenmore N. N. 34 34~~

~~h·ipli in in Lawton Lawton Dr. Dr. to to it it nd nd e s milk, milk, of of count count plate plate Home: Home: . . ana Indi , , 7 s s li anapo Indi , , t e Stre Michigan Michigan \V. \V. 330 330 1~~

es, es, Laboratmi of of Bureau Bureau Health, Health, of of Board Board State State Indiana Indiana Officer, Officer, the the concerning concerning idea idea an an have have you you If If . . tion sec that that

Survey Survey Laboratory Laboratory Bacteriologist, Bacteriologist, Chr., Chr., , , ll e Campb S. S. M. M. v.:ith v.:ith concemed concemed people people the the to to so so say say , , differently done done

~~. . Samples Samples Cream Cream and and Milk Milk of of Collection Collection . . 2~~

~~something something see see to to like like ld ld wou you you If If points. points. or or point point~~

~~2-9 2-9 particular particular a a CHAPTERS CHAPTERS against against or or for for either either , , suggestions offer offer~~

~~OF OF SUPEIWISION SUPEIWISION FOR FOR First, First, SIBLE SIBLE ' help? help? to to RESPO RESPO do do McCAFFREY McCAFFREY . . C individually individually J. J. you you can can what what Now, Now,~~

~~essential. essential. also also~~

~~Nelson Nelson Eugene Eugene F. F. but but desirable desirable only only not not are are situations situations modified modified with with~~

~~ests ests T Quality Quality~~

~~1. 1.~~

~~cope cope to to ability ability our our improve improve to to ded ded ee n changes changes hand, hand,~~

~~other other e e tl1 On On indicated. indicated. not not VALTER VALTER \ is is G. G. V. V. \ change change of of sake sake NTRODUCTION- I the the HISTORICAL HISTORICAL~~

~~for for just just change change that that , , however repeat, repeat, to to want want I I~~

~~. . Arizona Tucson, Tucson, ance. ance. import and and interest interest increasing increasing of of areas areas in in ities ities~~

~~, , Norton No. No. 1824 1824 e: e: Hom Arizona. Arizona. , , Tucson . .~~

~~Arizona, Arizona, of of~~

~~ possibil~~

~~obvious obvious more more the the of of few few a a mention mention to to just just '~~

~~University University , , nce e Sci Dairy Dairy ' of of ent ent rtm epa D Science, Science, Dairy Dairy of of~~

~~proteins, proteins, milk milk for for procedmes procedmes simplified simplified and and milk) milk)~~

~~Professor Professor , , D. Ph. Ph. Nelson, Nelson, Eugene Eugene CHAIRMAN-F. CHAIRMAN-F. Co-VICE Co-VICE~~

~~tank tank bulk bulk in in arly arly l (particu rancidity rancidity of of detection detection for for~~

~~s. s. Illinoi~~

~~Ellyn, Ellyn, Glen Glen e, e, rrac e T view view~~

~~methods methods mastitis, mastitis, to to due due abnormalities abnormalities of of detection detection~~

~~Lake~~

~~611 611 : : e Hom Illinois. Illinois. 12, 12, Chicago Chicago , , Street Filh11ore Filh11ore W. W.~~

~~on on information information more more incorporate incorporate to to need need we we ably ably~~

~~1800 1800 , , lth ea H of of Department Department s s Illinoi Bacteriology, Bacteriology, Sanitary Sanitary~~

~~Prob~~

~~situations. situations. ew ew~~

~~n for for~~

~~needed needed~~

~~are are methods methods~~

~~New New~~

~~of of Bmeau Bmeau Chief, Chief, McCaffrey, McCaffrey, C. C. CHAIRMAN-}. CHAIRMAN-}. Co-VICE Co-VICE~~

~~. . decision~~

~~Montana. Montana. Bozeman, Bozeman, \Vay, \Vay, vVillow vVillow 1711 1711 e: e: Hom Montana. Montana.~~

~~logical logical for for basis basis a a as as needed needed are are data data that that phasize phasize~~

~~eman, eman, Boz College, College, State State Montana Montana Bacteriology, Bacteriology, Botany Botany~~

~~& &~~

~~em I I Again Again opinion. opinion. my my in in desirable, desirable, is is~~

~~bacteria bacteria~~

~~of of Department Department D., D., Ph. Ph. vValter, vValter, G. G. illiam illiam I CHA!RMAN-\~~~

~~coliform coliform of of determination determination for for media media fom fom rmitted rmitted e p~~

~~1963 1963 MAY MAY PRODUCTS, PRODUCTS,~~

~~presently presently e e th from from selection selection Likewise, Likewise, concemed. concemed.~~

~~DAIRY DAIRY OF OF~~

~~EXAMINATION EXAMINATION~~

~~THE THE~~

~~FOR FOR~~

~~METHODS METHODS~~

~~ee ee tt commi the the to to~~

~~material material this this fmnish fmnish to to well well do do~~

~~STANDARD STANDARD OF OF EDITION EDITION 12TH 12TH THE THE OF OF PREPARATION PREPARATION~~

~~opinions) opinions) would would data data against against as as asize asize ph em I I nd nd a ( THE THE IN IN ASSISTING ASSISTING SUB-COMMITTEES SUB-COMMITTEES OF OF MEMBERS MEMBERS~~

~~point point this this on on data data have have who who you you of of Those Those ments. ments.~~

~~experi conh·olled conh·olled rly rly e prop from from data data upon upon based based requested. requested.~~

fact, fact, in in invited, invited, is is . cooperation cooperation minds, minds, Yom Yom of of degree. degree. meeting meeting a a possible possible by by reached reached be be should should cision cision

~~325 325 METHons METHons STANnARD STANnARD oF oF EmnoN EmnoN 12TH 12TH oF oF STATUs STATUs 326 STATUS oF 12·m: EoruON OF STANDARD METHoDs~~

Donald I. Thompson, Chief, Milk & Water Laboratory Heru:y F. Long, Ph. D., Bacteriologist, Sugar Creek Foods Evaluation Program, State Laboratory of Hygiene, Madison Division, 5251 East Lexington Avenue, Indianapolis 19, In 6, W'isconsin. Home: 306 N. Marietta Street, Verona, \.Yis diana. Home: 2125 Stop 10 Road, Indianapolis, Indiana. consin. 12. Microb·iological Methods for Cheese 6. Coliform Bacteria George W. Reinbold, Ph. D., Chr., Assoc. Professor of Earl Wesley Cook, D.V.M., Chr., President, Quality Con Bacteriology and Dairy and Food Industry, Dairy Industry trol, Inc., Pine Road, South of Moreland, Fox Chase, Phila Building, Iowa State University, Ames, Iowa. Home: 1429 ( delphia 11, Pennsylvania. Home: Pine Road at Moreland, Curtiss Avenue, Ames, Iowa. ~ · Fox Chase, Philadelphia 11, Pennsylvania. Laurence G. Hannon, Ph. D., Professor of Food Science, ' Edwin Bruce Collins, Ph. D ., Associate Professor of Food Food Science Department, Michigan State University, East Science & Tech., Dept. of Food Science & Technology, Uni Lansing, Michigan. Home: 236 East Brookfield Drive, East versity of California, Davis, California. Home: 808 Cherry Lansing, Michigan. Lane, Davis, California. 1viyro Purko, Ph. D., Group Leader-Fundamental Research A. Richard Brazis, Ph. D ., Milk Sanitation Research Bac Laboratory, National Dairy Products Corporation, Research teriologist, Robert A. Taft Sanitary Engineering Center, 4676 and Development Division, 801 W'aukegan Road, Glenview, Columbia Parkway, Cincinnati 26, Ohio. Home: 1060 Al Illinois. Home: 1934 Sherman, Evanston, Illinois. netta Drive, Cincinnati 30, Ohio. 13. Ingredients of Ice Cream and Related Prod11cts 7. Thermodwric, Thermophilic and Psychrophilic Bacteria 14. Ice Oream. and Related Frozen Pmducts C. K. Jolms, Ph. D., Chr., Head, Dairy Section, Food J. E. Edmondson, Ph. D ., Chr., Chairman, Department of Research Institute, Canada Deparhnent of Agriculture, Cen Dairy Husbandry, 104 Eckles Hall, Colwnbia, Missouri. tral Experimental Farm, Ottawa, Ontario. Home: 58 Fulton Home: Route 6, Colwnbia, Missouri. Avenue, Ottawa, Ontario. M. T. Bartram, Ph. D., Chief Bacteriological Branch, U. S. ' Joseph C. Olson, Jr., Ph. D ., Professor of Dairy Bacteriology, Food & Drug Administration, Washington 25, D . C. Home: Department of Dairy Industries, University of Minnesota, St. 11506 Cushman Road, Rockville, Maryland. Paul 1, Minnesota. Home: 177 Cedar Street, White Bear Herbert G. Foster, Jr., Ph. D., Head, Dairy and Ice Cream Lake 10, Minnesota. Research, Swift and Company, Research Laboratories, Packer Joseph H . Petersen, Director of Research and Development, and Exchange Avenues, Chicago 9, Illinois. Home: 17312 The Borden Company, Central Division, 1821 S. Kilbourn Poe Avenue, Hazelcrest, Illinois. Avenue, Chicago 23, Illinois. Home: 5622 Edgewood Avenue, 15. Sediment in Fluid Milk La Grange, Illinois. J. C. Flake, Ph. D., Chr., Director of Sanitary Standards, 8. Detection of Pathogens Evaporated Milk Association, 228 North LaSalle Street, Chica William J. Hausler, Jr., Ph. D ., Chr., Assistant Director, go 1, Illinois. Home: 325 Callan Avenue, Evanston, Illinois. State Hygienic Laboratory, Medical Laboratory Building, Bernard J. Liska, Ph. D ., Associate Professor, Smith Hall, University of Iowa, Iowa City, Iowa. Home: 328 Highland Purdue University, Lafayette, Indiana. Home : 147 Blue Drive, University Heights, Iowa City, Iowa. berry Lane, West Lafayette, Indiana. Peter B. Smith, Ph. D ., Assistant Chief, Staphylococcus & Earl 0 . Wright, Extension Dairyman in Manufacturing, Streptococcus Unit, Communicable Disease Center, Atlanta Dairy & Food Industry Building, Iowa State University, Ames, 22, Georgia. Home: 2552 Wilson VVoods Drive, Decatur, Iowa. Home: 1024 Roosevelt Avenue, Ames, Iowa. Georgia. Curtis R. Joiner, Chief Chemist, Atlanta District, U. S. Joe B. \Vi1son, Ph. D., Professor of Bacteriology, Depart Food and Dmg Administration, 60 Eighth Street, N. E., ment of Bacteriology, University of Wisconsin, Madison 6, Atlanta 9, Georgia. Home: 2664 Cove Circle N. E., Atlanta Wisconsin. Home: 3427 Sunset Drive, Madison, Wisconsin. 19, Georgia.

F. EUGENE NELSON RESPONSIBLE FOR SUPERVISION \ -\'ILLIAM G. VVALTER RESPONSIBLE FOR SUPERVISION OF CHAPTERS 10-15 OF CHAPTERS 16-20 10. Concentrated Milk and Cultured Products Burdet Heinemann, Chr., Technical Manager, Producers 16. Tests for Sanitization of Equipment and Containers Crean1ery Company, Springfield, Missouri. Home: 631 Cozy, 17. Tests for S·uitability of Water and Ah Supplies Springfield, Missouri. · David Levowitz, Ph. D., Chr., Director, New Jersey Dairy Robert T. Marshall, Ph. D ., Assistant Professor of Dairy Laboratories, 222-226 Easton Avenue, New Brunswick, New Husbandry, 224 Eckles Hall, Columbia, Missouri; A.C. 314, Jersey. ,Home: 8 Hamlin Road, Highland Park, New Jersey. GI 9-91.41. George H. Watrous, Jr. , Ph. D., Dairy Technology, Borland Floyd R. Smith, Ph. D., Manager, Quality Control Group, Hall, Pennsylvania State University, University Park, Penn Research and Development Center, Pet Milk Company, Green sylvania. ville, Illinois. Home: 415 East Oak, Greenville, Illinois. 'Llo.yd D. Witter, Ph. D., Associate Professor of Food Microbiology, Department of Food Technology, . University . 11. Microbiological Methods fo,r Butter of Illinois, Urbana, Illinois. Home: 810 Burkwood Drive Harold C. Olson, Ph. D., Chr., Professor of Dairy Manu Urbana, Illinois. · . ' ' factUring, Dairy Department, Oklahoma State University, Stillwater, Oklal1oma. Ho.me,: ,820 S. Ridge Road, Stillwater, 18. Miscellaneous Chemical Methods pl,dahoma. 19. Phosphatase Methods to Determine Pasteurization' · il ;\ Claude 'iiruJler, Jr., Director of Butter Quality Control, Jo,lm H., .He~rick, Pp. D., Chr., R~earch Director, Dean 1526 South State Street, , Chicago 5, Illinois. Home: 250 Milk Company, !126 Kilburn Avenue, Rockford, I~oi5. I. Sahgamon Street, Park Foi~ t ,' ' Illiiiois. . ' Home: Safford Road, R. R. 8, Rockford, Illinois. '

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~~8 8 N01th N01th~~

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~~Ma l ec ki ki Lab ora t o1'ies, o1'ies, In c . .~~

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~~SUGGESTED SUGGESTED~~

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~~FOR FOR RAPID RAPID~~

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~~Fyff e e Ro ad, ad, Ohio Ohio State State University, University,~~

~~STATUS STATUS~~

~~O F F 12TH 12TH EDITION EDITION O F F S TANDARD TANDARD METHODS METHODS 327 327 328~~

~~STATISTICAL ANALYSIS OF STANDARD PLATE COUNTS , OF A FOOD SAMPLE SPLIT AMONG LABORATORIES HARLEY B. MESSINGER ..( I 3029 Benvenue Avenue, Berkeley, Cal·i.fornia~~

SuMMARY Each laboratory was requested to analyze its sam successive days. Standard milk tech Homogeneous one-gram samples of kitchen-contaminated ples on three egg salad were analyzed in nine public health laboratories on niques (1) and a specified set of dilutions were used three successive days. Analysis of variance using a nested by all laboratories. Plate counts or estimates were design was applied to estimate independently the major reported for each of the two duplicate plates at the sources of va riation both between and within laboratories. five dilutions (1:100 to 1:1,000,000 ). The micro laboratories was fotmd to be very The variation between biologists in these laboratories were all familiar with but the variation within each laboratory was also sub great, ' stantial. standard milk examination procedures and techniques for identifying the organisms commonly associated This study used a split-sample technique to study with food poisonings. the variation in standard plate counts on a food specimen between and within laboratories. Each of ANALYSIS A1\'D REsULTS in nine laboratories (eight county and one state') The two dilutions with plate counts running closest of a the San Francisco Bay Area analyzed portions to th e range of 30 to 300 colonies per plate were salad. It "naturally contaminated" homogenized egg selected from each laboratory's r esults (Table 1). agree was not expected that the laboratories would The results of one dilution ( 10° on second day) in l was to closely with one another; rather, the goa laboratory E were rejected as probably reflecting a compare · assess the magnitude of the variation and technical error; the next b est dilution was substituted. labora it with variations in the results within each The logarithm of the standard plate count ( SPC) of tory. The statistical technique used was analysis was used, rather than the actual cow1t, to make the by variance of basically the same kind as that us ed variance indep endent of the level of the count. sam Donnelly et al. (2) in their study on split milk Variation in the log SPC was assumed attributable ples. The present analysis difers technically in using to four components: (a) variation among laboratories; a nested design, as discussed by Scheffe (3 ), in order (b) variation among days within laboratories; (c) ts. The to obtain the w ithin-laboratory componen variation among dilutions within days within labora ed goal was to ell:plore some of the difficulties involv tories; and (d) variations bet\veen plates within dilu in determining the bacteriological quality of foods tions within days within laboratories. These variance rather than to establish any standards. components are set out in symbolic form in Table 2. Estimates of the variance components are given by MATERIALS A1\'D METHODS the formulae: An egg salad was made in a kitchen with certain 2 Observed MSLABS - Observed MSDAYS, . purposeful errors in technique: some salad was con 17 K = LMN 'taminated in the sink and on the floor, and the 2 Observed MSDAYS - Observed MSDILUTIONS, llowed to stand about four hours 17 whole mLxture was a L MN in a warm room. There was no deliberate intro duction of bacteriological culture material. The re 2 Observed MSDlLUTIONS - Observed MSPLATES, sulting salad was homogenized in a vVaTing Blender. 17 M= N · Three 1-g samples were dispatched by car to each 2 Observed MSPLATES, where "MS" stands for "Mean articipating laboratories with dry ice as a 17 = of the p Square." refrigerant. Other symbols are explained in Table 2 . Costa, Marin, Napa, San Francisco, San . 'Alameda, Contra table in numerical form is ··Mateo; Santa Clara; and Sonoma County Laboratories and the The a nalysis of variance California St!lte Department of Public Health Laboratory. shown in Table 3. All of the F tests are significant

~~· ' '~~

~~) )~~

~~I I~~

~~dilution s s within within day s s within within laboratories) laboratories)~~

~~2 2 variance variance lf lf com ponent ponent du e e to to plates plates (within (within~~

~~= = N N nwnb e r r of of plat es es~~

~~in in da ys ys within within laboratori es) es)~~

~~M M~~

~~n umb ~I ~I e~~

~~r r~~

~~of of u u dilution variance variance s s co n1pon e nt nt du e e to to dilutions dilutions ( ( \vith~~

~~L L numb e r r~~

~~of of day s s l aboratories) aboratories)~~

~~~. ~.~~

~~u u variance variance com~~

~~pon e nt nt~~

~~e e~~

~~to to day~~

~~s s Symbols: Symbols: (within (within K K number number of of l a boratori es es~~

~~varia n ce ce co mpon i i e nt nt due due to to l a boratori es es~~

~~Total Total NMLK-1 NMLK-1~~

~~Plat es es (N-1)MLK (N-1)MLK~~

~~u u~~

~~Dilution~~

~~s s~~

~~+ +~~

~~(M-1)LK (M-1)LK~~

~~it it (T (T N N u u~~

~~2 2~~

~~? ?~~

~~Day~~

~~s s~~

~~+ +~~

~~+ + (~~

~~L-1)K L-1)K~~

~~u u ~l ~l uL uL N N u u~~

~~MN MN~~

~~2 2 2 2 2 2~~

~~+ + + + L a boratori~~

~~es es~~

~~+ +~~

~~~r ~r~~

~~u u K-1 K-1 UK UK N N ui, ui, u u MN MN LMN LMN~~

~~2 2~~

~~? ? •) •)~~

~~Source Source~~

~~Degrees Degrees~~

~~of of~~

~~freedom freedom~~

~~Expected Expected mean mean sq uare s s~~

~~TABLE TABLE~~

~~2. 2.~~

~~ANALYSIS ANALYSIS OF OF VARIANCE VARIANCE SYMBOLIC SYMBOLIC IN IN FoRM FoRM~~

~~nearest nearest to to th e e 30-300 30-300 range range ar e e tabled . .~~

~~NOTE: NOTE:~~

~~Laboratories Laboratories~~

~~are are~~

~~arranged arranged~~

~~in in order order~~

~~of of their their~~

~~average average~~

~~SPC/10 va lu es . . Only Only~~

~~the the two two dilutions dilutions~~

~~yielding yielding counts counts plate plate 6 6~~

~~310 310~~

~~320 320 280 280~~

~~250 250~~

~~260 260 240 240 240 240 210 210 190 190 180 180 150 150 170 170~~

~~H H~~

~~200 200~~

~~180 180 y y 160 160~~

~~200 200~~

~~270 270 270 270 320 320 300 300 180 180 170 170 190 190 210 210~~

~~r r~~

~~G G~~

~~370 370~~

~~410 410~~

~~300 300~~

~~310 310~~

~~160 160~~

~~140 140 150 150 110 110 150 150 190 190 150 150 0 0 160 160~~

~~F F~~

~~120 120~~

~~98 98 85 87 87 85~~

~~65 65~~

~~72 72 82 82 93 93 190 190 20 180 180 0 0 170 170~~

~~a a~~

~~E E~~

~~4 . 6 6~~

~~4.7 4.7~~

~~5.2 5.2 5 . 6 6~~

~~- 47 47 r r 57 57 330 330~~

~~370 370 4 .2 .2 4.0 4.0 5.9 5.9 6.0 6.0~~

~~0 0~~

~~D D~~

~~17 17~~

~~22 22~~

~~. 0 0~~

~~. 0 0 26 26 29 29 15 15 11 11 15 15 11 11 5.2 5.2 4.0 4.0 b b~~

~~c c~~

~~a a~~

~~4.7 4.7~~

~~6.8 6.8~~

~~5 . 0 0 12 12 72 72 65 65 6 . 0 0 3.9 3.9 9 . 0 0 4.5 4.5 5.3 5.3 5 . 2 2~~

~~L L~~

~~B B~~

~~2 1 1 38 38~~

~~6.0 6.0~~

~~6.0 6.0 2 .4 .4 2.7 2.7 2.8 2.8 2.8 2.8 18 18 15 15 20 20 19 19~~

~~A A~~

~~2.9 2.9~~

~~2 .~~

~~2 9~~

~~5 5 10 10~~

~~2 . 2 2 1.6 1.6 4 . 3 7 . 2 2 1.5 1.5 1.0 1.0 1.3 1.3 2.0 2.0~~

~~Pl a te te~~

~~2 2 2 2 2 2 2 2~~

~~Dilutlon Dilutlon~~

~~10 • • ]0 4 4~~

~~10 • •~~

~~!0 4 4 t o• o• 10• 10• 10 5 5 105 105 106 106~~

~~D ay ay~~

~~II II III III~~

~~TABLE TABLE 1. 1. DATA DATA FROM FROM PARTICIPATING PARTICIPATING LABORATORIES LABORATORIES (SPC/10") (SPC/10")~~

~~ANALYSIS ANALYSIS STANDARD STANDARD PLATE PLATE 329 329 CoUNTS CoUNTS A:!ifAI.NSIS:· .STANDA:RD· . PLATE· -COUNTS~~

TABLE 3. ANALYSIS OF VARIANCE IN: NUlv!ERICAL FonM As a specific example; the data for Laboratory G are given in Table 4. The standard error of the log Variance Sums of Degrees of !\lean component of the geometric mean plate count is (from the Source squares freedcm squares F test estimates would be above) 0.754. A 95% confidence interval 1 Laboratories 54.5884 8 6.823@ 12.72 0.5239 obtained from the laboratory mean ( 2.296) as fol- ~ lows: Days 9.6548 18 0.5364 4.36 0.1034 2.296 ± 1.96 ( 0.754) = ( 0.818, 3.774) Dilutions .3.3189 27 0.1229 22.09 0.0587 y Plates 0.3004 54 0.0056 0.0056 Converting back from logar~thms , the laborator means and the 95% confidence interval are as follows:

~~107 . 8 Total 67.8625 0.6342 LA130RATOHY MEAN = 1.98 X 10 6 9 95% CONFIDENCE INTERVAL = 6 .58 X 10 , 5.94 X 10~~

TABLE 4. DATA FROM LABORATORY G It is important to note that this rather l arge con fidence interval is almost entirely due to consistent J\l eans differences between laboratories. If Laboratory G Day Dilution Plato (Log SPC)-6 Dilution Da:r Lab had nm several more days' worth of samples, they 10' 1 2.568 could at best have redu:ced the standard error from 2 2.613 2.590 0.754 to 0.724 (the square root of 0.5239). By the 106 1 2.477 same token, 1£ the laboratory had run only two days' , 2 2.491 2.484 2.537 samples and had counted only one plate at one dilution each d ay, the lab standard error would have II 10' 1 2.204 been: 2 2.146 2.175 106 1 2.176 y(.5239/ l) + (.1034/2) + (.0587/ 2) + ( .0056/ 2) = 0.779 2.041 2. 108 2.142 2 If two laboratories did this simple routine, the stand ard errors would be reduced to: III 10' 1 2.176 2 2.279 2.228 y(;5239/ 2) + ( .1034/2) + (.0587/ 2) + (.0056/ 2) = 0.587 11 106 1 2.176 2 2.204 2.190 2.209 2.296 Th1'ee laboratories participating would drive the standard error down to 0.508 and fott1' to 0.463. To the extent that this limited study permits gen to at least the 5% level. Thus one obtains, as inde eralizations, it seems clem 'that standardization of pendent entities, significant components of variation techniques among laboratories is the most important for labs, days, and dilutions as well as an estimate problem to tackle. Simply replicating results within of the "residual" or plate error. laboratories will not overcome this barrier to estab lishment of food standards based on plate counts. DISCUSSION Sending food samples to laboratories in several To illush·ate the utility of these results, let us com counties is hardly practical for everyday use. pute standard errors for use by a laboratory in this Some of the suggested sources of variation bel:\veen study. Because we have a single laboratory using laboratories could have been: refrigeration failure in three independent samples involving a total of six transporting specimens, differences in personnel, dif dilutions leading to twelve plates altogether, the ferences in water bath and incubator temperatures, divisors ( 1, 3, 6, 12) are used: differences in counting techniques (one lab used a dissecting scope), use of glass versus plastic peh·i SE of LAB :>~mAN = dishes, and differences in media. Within laboratories, y(.5239/l) + (. 1034/3) + ( .0587/ 6) + ( .0056/ 12) = 0.754 some sources of variation between days could have. For a single day's results within the laboratory: been: water bath and incubator temperatures, per sonnel, food samples, interactions bel:\veen bacterial SE of DAY MEAN= y(.l034/ 1 ) + (.0587/ 2) + (.0056/ 2) and chance (often only part of the plate = 0.368 populations, was counted). The s maller dilution and plate e rrors . '' For results of a single dilution: are probably purely technical. The predominance '' of pin-point colonies and the presence of tiny food SE of DILUTION MEAN = y ( .0587/1) + ( .0056/2) = 0.248 particles in the lower dilutions were additional fac tors. The pin-point colonies were often hazy at 24 For a single plate count: hr; in one laboratory, they were examined at 48 hr SE of PLATE COUNT= y(.0056/l) = 0.075 and were more distinct. Counting at 48 lu· !l1ight

~~! ! ...• ...•~~

~~. . ' '~~

~~- ' ' ~ ~~~

~~.;,. .;,. II II~~

~~l'i l'i U! U!~~

~~j j~~

~~, , I I~~

~~. . 1, 1, .• .• -~~

~~; ;~~

~~samples samples to to~~

~~be be analyzed analyzed~~

~~on on~~

~~three three~~

~~successive successive~~

~~days days us- John John Wiley Wiley Sons, Sons, & & Inc., Inc., New New~~

~~York. York. 1959. 1959.~~

~~Each Each~~

~~laboratory laboratory~~

~~received received~~

~~3. 3.~~

~~Scheffe, Scheffe, tlrree tlrree~~

~~H enry homogeneous homogeneous . . The The Analysis Analysis 1-g 1-g of of Varian ce. ce. Section Section 7 .6. .6.~~

~~salad salad 23:315-319.1960. 23:315-319.1960.~~

~~was was done done in in nine nine public public health health laboratories. laboratories.~~

~~samples samples~~

~~split split~~

~~with with s tat e e laboratori J. J. es . . A A Milk Milk split split and and sample sample Food Food~~

~~Techno!. study study , , on on a a kitchen-contaminated kitchen-contaminated~~

~~egg egg~~

~~K. K. H. H. Statistical Statistical~~

~~a nalysis nalysis of of standard standard plate plate counts counts of of milk milk~~

~~. .~~

~~Donn~~

~~e lly, lly, C. C. B.; B.; Harris, Harris, SuMMARY SuMMARY E. E. K; K; Black, Black, AND AND CoNCLUSIONs CoNCLUSIONs L. L. A . ; ; and and Lewis, Lewis,~~

~~way, way, New New York, York, New New York. York. 1960. 1960.~~

~~for for~~

~~e e Examination Examination~~

~~of of~~

~~Dairy Dairy~~

~~Products~~

~~, , 11th 11th~~

~~ed. ed. 1790 1790 Broad~~

~~studied studied within within days days~~

~~and and~~

~~plates plates~~

~~within within~~

~~dilutions. dilutions.~~

~~American American l. l. Public Public~~

~~H ea lth lth~~

~~Association~~

~~. .~~

~~Standard Standard~~

~~Methods Methods~~

~~three three~~

~~days days in in that that laboratory; laboratory; similarly, similarly, dilutions dilutions are are~~

~~within within~~

~~a a given given REFERENCES REFERENCES laboratory laboratory with with the the average average for for the the~~

~~is is appropriate appropriate~~

~~because because it it compares compares each each day's day's~~

~~results results~~

~~tory tory~~

~~Dir ec~~

~~tors~~

~~, , K ennet~~

~~h , , J ernigan, ernigan, Chairman~~

~~. . the the second second~~

~~or or third third~~

~~day's results. results. day's~~

~~The The nested nested~~

~~design design~~

~~mittee mittee~~

~~of of~~

~~the the California California~~

~~Association Association~~

~~of of~~

~~Public Public~~

~~H ea~~

~~lth lth~~

~~Labora~~

~~are are~~

~~not not~~

~~expected expected~~

~~to to~~

~~be be~~

~~consistently consistently~~

~~different different~~

~~from from~~

~~e e project project~~

~~was was developed developed~~

~~by by th~~

~~e e Laboratory Laboratory~~

~~Methods Methods~~

~~Com~~

~~laboratories, laboratories,~~

~~the the~~

~~first first~~

~~day's day's~~

~~results results~~

~~for for all all~~

~~laboratories laboratories~~

~~was was~~

~~paid paid for for by by th e e Contra Contra Costa Costa County County~~

~~H ea lth lth~~

~~Department. Department.~~

~~on on~~

~~foods. foods.~~

~~hen hen~~

~~The The~~

~~one one~~

~~consulting consulting is is examining examining tim e e for for results results th e e analytical analytical within within work work on on this this study study~~

~~ting ting up up uniform uniform~~

~~procedures procedures~~

~~for for standard standard plate plate counts counts~~

~~ACKl'fOWLEDGEMENT ACKl'fOWLEDGEMENT~~

~~in in~~

~~different different laboratories laboratories would would be be helpful helpful in in set~~

~~appropriate. appropriate.~~

~~Such Such~~

~~knowledge knowledge~~

~~from from~~

~~samples samples~~

~~processed processed can can be be established established for for~~

~~different different~~

~~foods. foods.~~

~~well well~~

~~as as~~

~~among among~~

~~laboratories, laboratories,~~

~~a a nested nested~~

~~design design~~

~~may may b e e eac~~

~~h h other's other's results results to to~~

~~the the extent extent~~

~~tl1at tl1at~~

~~arbitrary arbitrary~~

~~SPC's SPC's~~

~~measure measure~~

~~the the~~

~~major major~~

~~sources sources~~

~~of of~~

~~variability variability within within~~

~~as as mains mains to to b e e done done before before laboratories laboratories~~

~~can can reproduce reproduce~~

~~In In a a~~

~~split split~~

~~sample sample study study~~

~~when when~~

~~the the objective objective~~

~~is is was was to to~~

~~a lso lso substantial. substantial. Much Much~~

~~development development~~

~~work work~~

~~re~~

~~error error~~

~~due due~~

~~to to~~

~~deposition deposition~~

~~of of food food particles particles~~

~~on on the the~~

~~walls. walls. benve~~

~~e n n labs labs was was enormous, enormous,~~

~~the the variation variation~~

~~within within~~

~~labs labs~~

~~dilutions dilutions~~

~~of of~~

~~food food materials. materials.~~

~~Ther~~

~~e e~~

~~may may be be~~

~~a a~~

~~serious serious the the major major sources sources of of variation~~

~~. . While While~~

~~tl1e tl1e~~

~~variation variation~~

~~serological serological~~

~~pipett e s s~~

~~may may~~

~~not not~~

~~be be~~

~~the the best best~~

~~for for making making (nested (nested design) design) was was used used~~

~~to to estimate estimate~~

~~independently independently~~

~~laboratories laboratories~~

~~assumed assumed~~

~~an an~~

~~area area of of 65 65~~

~~em•. em•.~~

~~Standard Standard~~

~~300 300 colonies colonies per per plate plate criterion. criterion.~~

~~Analysis Analysis~~

~~of of~~

~~variance variance~~

~~em• em•~~

~~while while the the~~

~~glass glass~~

~~ones ones~~

~~were were~~

~~62-67 62-67~~

~~em•. em•.~~

~~ten ten All All~~

~~dilutions dilutions the the were were sel ec t e d d on on~~

~~the the~~

~~basis basis~~

~~of of the the~~

~~30 30~~

~~to to~~

~~the the~~

~~plastic plastic~~

~~ones ones~~

~~had had an an~~

~~inside inside area area~~

~~of of~~

~~about about~~

~~reported. reported. 57-58 57-58~~

~~For For statistical statistical analysis, analysis,~~

~~the the best best~~

~~two two~~

~~of of~~

~~have have~~

~~improved improved~~

~~the the~~

~~results. results.~~

~~As As~~

~~to to~~

~~the the petri petri ing ing a a dishes, dishes, specified specified~~

~~rsmtine. rsmtine. All All of of the the plate plate counts counts were were~~

~~ANALYSIS ANALYSIS STANDARD STANDARD PLATE PLATE COUNTS COUNTS 331 331 332~~

~~SOME OBSERVATIONS ON THE BACTERIOLOGICAL KEEPING QUALITY OF MILK PROCESSED BY HIGH TEMPERATURES WITH 1 A 0.6 SECOND HOLDING TIME' ·~~

( EVANS, ELEANOR L. L ACHMAN AI\'D 'WARREN LITSKY D. A. 1•• Inst·itrtte of AgTicultural and Industrial Microbiology and Depmtment of Dai·ry and Animal Science, Uni:veTsity of Massachusetts, Amherst, Massachusetts (Received for publication February 7, 1963)

SUMMARY is not interested in producing a creamline product. Without question, the necessary heat transfer equip was processed through a commercial sized plate Raw milk is available. It might be expected, however, t exchanger at temperatures of 160 F through 260 F with ment hea ems associated witl1 a 0.6 sec hold. Milk samples were collected at increments that the bacteriological probl different of 10 F during processing and analyzed for psychrophilic, higher temperature processes could present , mesophilic and thermophilic counts initially and at weekly patterns than are encountered in milk processed un held at 40 F after intervals thereafter. All samples were der present pasteurization standards. Results indicated that temperatmes of processing processing. Bacteriological studies relating to tl1e keeping quali t 160 F and 170 F were not sufficient to impart acceptable a at high temperahue with keeping qualities to whole milk held at 40 F for a period of ties of milk pasteurized one week. By comparison, processing temperatures of 180 F a 0.6 sec hold are non existant. Instead, it is neces through 210 F with 0.6 sec hold appeared to impart to whole sary to review the limited work which has been appr'oximately comparable milk keeping qualities which were done with tl1e ulh·a high temperahue processes to observed in milk pasteurized according to present to those possible insight in tl1is area. ards. ·when heat treah11ent in the range of 220 F gain stand tl1 ere were no surviving through 260 F were used, it was indicated that bacteriological Brown, et al. (2) indicated keeping quality of the milk was improved to an ex tent far organisms found in samples of milk heated at 185 F beyond that experienced with present clay commercial pas for 0.4 sec and plated at 10-2 dilution when the ori somewhat of a tendency teurization. There appeared to be ginal raw milk count was 25,000 per mi. unt raw milk related to the level of population for higher co direct steam infusion and temperatures in e processed product although the magnih1de of this Using in th 300 F with a hold of relationship was not clearly defined in all cases. It was the range of 165 F through evident that this process did not produce "commercially steri 11.2 sec, Hedrick (6) reported that milk pasteurized lized" milk at the processing temperatures and holding time at 200 F and above gave plate counts in the range used. of from 136 per ml to 2 per ml when tl1e original raw milk ranged in count from 12,000 to 430,000 per recent years considerable interest has been Within mi. He further reported that samples processed at pasteurization processes for milk using expressed in 260 F and above showed no significant increase in e COllJ.binatic~ns that would give a time-temperatur count during 14 days of refrigerated storage. thennal inactivation effect than is greater bacterial Speck (7) concluded that the most difficult group with present standards. realized of microorganisms to be desh·oyed by high tempera much of this enthusiasm has been Undoubtedly, ture pasteurization processes would be tl1e sporefor a feeling that even though presently motivated by mers, but tl1at their effect on tl1e milk could be mini standards are adequate for recognized pasteurization mized by storage under refrigeration conditions. destruction of patl1ogenic organisms, a more severe British investigators (3, 4, 5) have assessed tl1e thermal process would aid materially :in gaining an sporicidal efficiency of ulh·a high temperature ( UHT) extended shelf life for milk, and thus economic sav pasteurization using spores of B. stearothermophilus ings could result through changes in handling and TH 24 and B. subtilisin a process which ranged from dish·ibution of tl1e processed product. 266 F to 280 F with an approximate 2 sec hold. It is generally recognized that higher temperature From results obtained they indicated tl1ere was a milk pasteurization is practical provided a processor significant inhibition of the germination of spores of B. stearothermophilus TH 24 in milk treated by the 'A Contribution from the Massachusetts Agricultural Experi UHT process. By extrapolation of their calculated ment Station, Amherst, Mass. deatl1 curve, obtained from experimentation, they work was supported in part by grant EF 00121-04 from "This concluded that in order to obtain a 99.99999% de- the National Institutes of Health, U. S. Public Health Service.

~~samples samples were were d ege nerat e d . . All All samples samples were were held held~~

~~count. count. Thes e e r es ults ults do do not not vary vary materially materially from from~~

~~and and at at weekly weekly int e 1yals 1yals th e r ea ft e r r tmtil tmtil th e e individual individual~~

~~of of 25,000 25,000 per per ml. ml. as as b e ing ing the the maximum maximum acceptable acceptable~~

~~analyses analyses were were made made initially initially on on the the date date of of collection collection~~

~~tilne tilne at at 40 40 F F storage; storage; again again based based on on a a standard standard~~

~~for for the the Examination Examination of of Dairy Dairy Pmducts Pmducts (1). (1). Thes e e~~

~~unacceptable unacceptable within within between between two two to to three three weeks weeks~~

~~ce?d.ures ce?d.ures and and materi a ls ls outlil1ed outlil1ed Standard Standard in in~~

~~Methods Methods~~

~~b e rs rs suffi c iently iently to to render render the the milk milk bacteriologically bacteriologically~~

~~lic lic and and th~~

~~e rmophilic rmophilic~~

~~microorganisms microorganisms~~

~~using using~~

~~pl a~~

~~t e e pro~~

~~survived survived tl1e tl1e process process were were able able to to increase increase in in num~~

~~to to ba~~

~~c teriological teriological~~

~~analysis analysis~~

~~for for psyclu·ophilic, psyclu·ophilic,~~

~~m eso phi that that th e e psychrophilic psychrophilic and and mesophilic mesophilic organisms organisms that that~~

~~After After~~

~~collection, collection,~~

~~tl1 e e~~

~~milk milk~~

~~samples samples~~

~~were were subjected subjected~~

~~· ' '~~

~~) ) served served ill ill the the raw raw milk. milk. Nevertheless, Nevertheless, it it was was noted noted~~

~~I I~~

~~ca s e s s was was calculated calculated to to b e e 7.0 7.0 sec. sec. from from the the thermal thermal proc ess, ess, in in comparison comparison to to that that ob~~

~~rat e e from from maximum maximum · t e mp e ratur e e to to 100 100 F F in in all all in in psyclu·ophilic, psyclu·ophilic, m eso philic philic and and tl1ennophilic tl1ennophilic counts counts~~

182 182 F , , 191 191 F , , and and 202 202 F , , r es p ec tively. tively. The The coolil1g coolil1g l es es indicated indicated tl1ere tl1ere was was a a substantial substantial decrease decrease initially initially

~~129 129 F, F, 135 135 F , , 142 142 F, F, 150 150 F , , 157 157 F, F, 167 167 F , , 174 174 F , , 210 210 F F inclusiv e. e. Results Results obtain e d d from from these these samp~~

~~230 230 F, F, 240 240 F , , 250 250 F F and and 260 260 F F proc es ses ses were were 125 125 F , , samples samples process e d d within within th e e range range of of 180 180 F F through through~~

~~th e e 160 160 F , , 170 170 F , , 180 180 F , , 190 190 F Th , , 200 200 e e second second F, F, 210 210 plat F , , 220 220 ea u u F, F, was was ev id e nt nt among among thos e e milk milk~~

~~tur es es attained attained in in tl1 e e upsid e e of of th e e r ege nerator nerator for for m eso philes philes during during storage. storage.~~

~~i11let i11let of of the the b ea t e r r section. section. The The maxilnum maxilnum t em p e r a mor e e rapid rapid d eve lopm en t t of of the the psyclwophiles psyclwophiles and and~~

~~generator, generator, tlu ·o ugh ugh th e e tin1in g g pump pump and and il1to il1to th e e curve curve and / / or or suppression suppression of of the the thermophiles thermophiles by by the the~~

~~of of maximum maximum t e mp e r ah 1r e e in in th e e upsid e e of of tl1 e e r e th e e r es ult ult of of a a prolong e d d lag lag phase phase tl1e tl1e growth growth ill ill~~

~~16 . 5 5 s ec . . A A 9.5 9.5 sec sec plat ea u u occurred occurred from from the the point point at at 160 160 F F and and 170 170 F , , and and possibly possibly may may have have been been~~

~~maximum maximum proc e ssing ssing t em p e rature rature in in all all cases cases was was~~

~~observation observation was was characteristic characteristic of of all all hials hials conducted conducted~~

~~; ;~~

The The calculated calculated total total come-up come-up time time from from 100 100 F F to to increase increase after after tl1is tl1is time time up up to to the the fourth fourth week. week. This This

~~hold hold of of 0.6 0.6 sec. sec. cessil1g cessil1g followed followed by by a a tend e ncy ncy for for a a slight slight progressive progressive~~

at at a a capacity capacity of of 4073 4073 lbs lbs per per for for hour hour a a with with slight slight a a decr calculated calculated ea s e e during during th e e first first week week after after pro

~~count. count. In In all all tTials tTials th e e h ea t t on on exc th hang e e otl1er otl1er e r r was was hand operated operated , , gave gave indications indications of of a a tendency tendency~~

was was collected collected and and used used to to obtail1 obtail1 th e e mesophilic mesophilic the the initial initial population. population. raw raw milk milk Th e e tl1 e rmophilic rmophilic counts , ,

ing ing section section of of th e e h ea t t exc hang portionately portionately e r . . A A r aw aw greater greater milk milk sample sample rat e e il1 il1 tl1ese tl1ese samples samples tl1an tl1an did did

~~t psyclu e mp era ·o philic philic tur e e after after population population th e e milk milk t ended ended had had passed passed to to increase increase from from th at at e e a a cool pro~~

~~aseptically aseptically collected collected in in st e ril as as e e acc containers containers e ptabl e . . at at Further, Further, eac h h it it was was observed observed that that the the~~

~~through through 260 260 F F il1 il1 incr eme nts nts 25 of of , 000 000 10 10 F. F. per per Sampl ml ml for for es es were were past e urized urized milk milk was was considered considered~~

~~was was processed processed at at t em p e ratur es es in in th e e range range of of 160 160 F F th e e milk milk unwholesom e e if if a a maximum maximum s t andard andard of of~~

~~In In each each trial trial approximately approximately This This 200 200 il1cr gal gal e as of of e e raw raw was was milk milk of of sufficient sufficient magnitude magnitude to to render render~~

~~Experimental Experimental m et hods. hods. th e e psychrophilic psychrophilic and and m eso philic philic count count of of the the milk. milk.~~

~~storag e e at at 40 40 F F a a significant significant increase increase was was noted noted in in~~

~~um um~~

~~to to~~

~~obtain obtain~~

~~final final t em p era tur e e in in the the h ea ter ter s ec tion. tion.~~

~~par e d d to to the the raw raw milk. milk. How eve r , , after after one one week week of of~~

~~dir ec t t~~

~~steam steam~~

~~infusion , , was was us ed ed as as th e e heating heating medi ~~

~~mophilic mophilic population population in in tl1 e e e proc ssed ssed milk milk as as com~~

~~changer changer~~

~~b y y tl1ermocoupl e e r eco rd e rs. rs. Hot Hot water, water, by by~~

~~c r ease ease y y initiall in in ph y clwophilic , , mesophilic mesophilic~~

~~and and ther~~

~~matic matic controls controls~~

~~and and was was monitored monitored the the h ea t t ex in in~~

~~rang e, e, it it was was observed observed th e r e e was was a a significant significant de~~

~~e mp~~

~~e rature rature~~

~~r eg ulation ulation was was maintained maintained b y y pn e u~~

~~cess e d d a t t 160 160 F F and and 170 170 F F for for 0.6 0.6 sec sec hold . . In In this this~~

~~calculated calculated~~

~~hold hold of of 0.6 0.6 sec. sec. a t t maxiln\1m maxiln\1m t e mp e rahn ·e. ·e.~~

~~Th e e first first plat ea u u occurred occurred in in those those samples samples pro~~

~~dir ec t t pass pass from from the the h ea t e r r sec tion. tion. This This gave gave a a~~

~~ttu·es. ttu·es.~~

~~to to e nter nter the the downstr ea m m side side of of the the r e gen e rator rator by by~~

~~of of~~

~~bacterial bacterial quality quality based based on on processing processing tempera used. used. The The unit unit was was modifi e d d slightly slightly to to permit permit milk milk~~

~~dicat~~

~~e e the the appearance appearance~~

~~of of thr ee ee~~

~~characte{·istic characte{·istic plateaus plateaus lb lb p e r r hour hour with with 80 % % regeneration regeneration and and cooling cooling was was~~

~~. .~~

~~studies studies are are summariz e d d in in Table Table These These data data in 1. 1. stainless stainless steel steel pl a t e e h ea t t exc hang e r r operated operated at at 4073 4073~~

~~e e~~

~~r e sults sults~~

~~of of~~

~~th e e~~

~~b ac t e riological riological keeping keeping quality quality Throughout Throughout this this inv es tig a tion tion a a Model Model HX, HX, APV APV~~

~~Apparatus. Apparatus.~~

~~RESULTS RESULTS AND AND DISCUSSION DISCUSSION~~

~~PROCEDURE PROCEDURE~~

~~l e t t for for 10 10 mil1. mil1.~~

~~ditions ditions~~

~~in in commercial commercial~~

~~ea t t~~

~~exc~~

~~hang e e equipment. equipment. solution solution followed followed b y y hot hot water water at at 195 195 F F at at th e e out~~

~~j ec~~

~~t e d d to to high high heat , , 0.6 0.6 sec sec hold hold past e urization urization con ti ze d d for for 10 10 min min with with a a 200 200 ppm ppm available available chlorine chlorine~~

~~of of bact~~

~~e rial rial changes changes which which might might occur occur in in milk milk sub and and fittings fittings tlu ·oug h h which which milk milk passed passed were were sani~~

~~tmdertaken tmdertaken to to det e rmin e e th e e natur e e and and magnitud e e th e e h ea t t exchanger exchanger along along with with associated associated equipment equipment~~

~~The The pres e nt nt study study was was but but one one of of many many a nd nd was was 250 250 F F and and 260 260 F. F. Immediately Immediately prior prior to to each each trial trial~~

~~operating operating plant plant conditions. conditions. 160 160 F F tlu·ough tlu·ough 240 240 F F inclusive, inclusive, and and 14 14 hials hials each each at at~~

~~r eq uir e e a a t e mp e ratur e e of of approximately approximately 288 288 F F und e r r A A total total of of 20 20 h·ials h·ials were were made made using using temperatures temperatures of of~~

struction struction l eve B. B. l l steamthermoph:ilus steamthermoph:ilus of of spores spores would would in in refrigerated refrigerated storage storage at at 40 40 F F except except when when analyzed. analyzed.

~~333 333 BACTERIOLOGICAL BACTERIOLOGICAL KEEPING KEEPING QuALITY QuALITY 334 BACTERIOLOGICAL KEEPING QuALITY~~

~~TABLE_l: ·SUMMARY QF.. MEAN CouNT/lviL OF PsYCHROPHILrc, MESOPHILIC AND THERMOPHILIC BACTERIA IN MILK PRocESSED AT VARYING TEMPEHATUHES WITH 0.6 SEC HOLD AND STOHED AT 40 F .~~

~~Weeks of storage 2 3 4 0 3 4 2 3 ~ Processing temJl. •F Psychrophiles 1\fesophiles Thermophiles for 0.6 sec. (5 C for 10 days) (35 C for 48 hr) (55 C for 48 hr)~~

Raw 5,000 130,000 270 - ( ••I 160 1,200 76,000 192,000 980,000 5,000,000 31,000 69,000 62,000 330,000 720,000 150 66 164 288 330 170 1,000 64,000 234,000 810,000 5,000,000 8,500 30,000 50,000 300,000 700,000 120 53 155 210 250 180 120 6,000 28,000 63,000 2,100,000 1,200 8,000 24,000 55,000 190,000 27 21 26 91 220 190 82 1,000 26,000 66,000 1,600,000 1,000 4,000 19,000 49,000 180,000 24 25 44 146 290 200 0.5 800 18,000 55,000 1,100,000 870 2,400 10,000 63,000 140,000 31 27 39 99 360 210 0.3 1,100 13,000 48.000 860,000 760 2,300 14,000 16,000 38,000 29 26 21 85 260 220 0.3 3 3 440 9,000 52 64 390 2,100 7,000 26 22 17 29 270 230 0.3 0.5 3 540 10,000 33 44 180 500 1,300 I9 16 19 28 230 240 0.2 0.6 2 I03 1,600 12 31 250 I70 1,900 16 11 6 20 210 250 0.1 0.1 2 200 I ,100 13 27 90 63 340 14 14 6 18 120 260 O.I 0.1 1 24 500 4 I2 73 46 320 6 6 15 12 72

those expected from high quality commercially pas 250 F, and 260 F remained of acceptable bacterio temized milk today. With regard to thermophilic logical quality for an additional four weeks having , counts, in the 180 F through 210 F range, the data given maximum respective counts, under psychropru indicated there is a significant decrease in thermo lic conditions, of 23,000 per ml., 19,000 per ml, and philic count initially, and that the thermophilic counts 6,600 per ml at the conclusion of eight weeks 40 F tended to remain consistent until about the third storage. In addition, the data show there was a sub week of storage at 40 F. stantial decrease in tl1ermophilic population in the The third plateau was evident at processing tem 220 F tl1rough 260 F processing range, and as was peratures in the range of 220 F through 260 F in tl1e pattern in the 180 F through 210 F range, the clusive. Within tllis range of processing tempera thermophilic counts did not show much of a tendency tures, it was apparent that a drastic reduction oc for increase until after the fourth week of processing. CUlTed initially in botl1 tl1e psychrophilic and meso It was noted from this study that commercial philic counts and tl1at these counts remained at a sterilizatim;1 of the milk per se was never attained relatively low level throughout tl1e fom week 40 F under the operating conditions of time-temperature storage period of tllle milk samples. Fmtl1er, it was combinations used. However, it was demonstrated observed that tl1ose samples processed at 240 F, tl1at a high temperatme 0.6 second hold pastemiza-

~~TABLE 2. INDIVIDUAL TRL-\L RAW MILK INITIAL PROCESSED MILK COUNTS F OR PsYCHROPHILIC 0HGANISMS AT PHOCESSJNG TEl'viPEHATURES STUDIED~~

~~Trial Raw milk count/ ml 160 F 170 F 180 F 190 F 200 F 210 F 220 F 230 F 240 F 250 F 260 F~~

I 5,000 1,IOO 820 125 IO < 1 < 1 < 1 1 < 1 2 8,500 3,060 2,200 210 110 2 <1 1 .2;2po •. i; 390 . I I80 13 I < I <1,· < I < I ' I < 1 .<1 1<:: 1 -

~~e e possibility possibility~~

~~t t~~

~~· equipment equipment~~

~~contamination contamination~~

~~r!,~~

~~I I~~

~~to to~~

~~an an 1~~

~~the the 1 1~~

~~raw raw milk • • counts counts~~

~~and · · tl1e tl1e~~

~~initial initial~~

~~~ processea processea~~

~~n'illk n'illk~~

~~these these~~

~~ell:periments ell:periments~~

~~every every~~

~~attempt attempt~~

~~was was~~

~~made made~~

~~to to reduce reduce~~

~~which which~~

~~occurred occurred~~

~~among among~~

~~the the individual individual~~

~~trials trials between between~~

~~immediately immediately~~

~~prior prior~~

~~to to~~

~~processing processing~~

~~and and~~

~~packaging. packaging.~~

~~In In~~

~~The The~~

~~data data in in~~

~~Tables Tables~~

~~2, 2,~~

~~3 3 and-4 and-4~~

~~sliow sliow~~

~~the the~~

~~variations variations~~

~~. . and and sanitizing sanitizing~~

~~treatm e nt nt~~

~~of of equipment equipment~~

~~and and~~

~~containers containers~~

~~philic philic~~

~~and and~~

~~~70 ~70~~

~~thermophilic. thermophilic.~~

~~. . · ·~~

~~.: .:~~

~~1 1 1 1~~

~~; ;~~

~~·~ ·~~~

~~marily marily is is a a~~

~~factor factor of of~~

~~proper proper~~

~~and and adequate adequate~~

~~cleaning cleaning~~

~~counts counts~~

~~of of 5,000 5,000 per per ml ml~~

~~psychTOphilic, psychTOphilic,~~

~~130,000 130,000~~

~~meSo-~~

~~contamination contamination~~

~~resulting resulting~~

~~from from~~

~~equipm~~

~~e nt. nt.~~

~~This This~~

~~pri~~

~~The The~~

~~data data in in Table Table~~

~~1 1 indicate indicate~~

~~the the~~

~~raw raw milk milk~~

~~gave gave~~

~~mean mean~~

~~Of Of~~

~~course course~~

~~one one~~

~~can can~~

~~speculate speculate~~

~~on on the the~~

~~degree degree~~

~~of of~~

~~milk milk~~

~~bacteriological bacteriological~~

~~quality quality~~

~~of of the the~~

~~raw raw~~

~~milk milk~~

~~processed . .~~

~~sently sently~~

~~accepted accepted~~

~~past~~

~~e urization urization~~

~~standards standards (7, (7,~~

~~9). 9).~~

~~·' ·'~~

~~Of Of further further ) )~~

~~consideration consideration~~

~~in in~~

~~this this~~

~~process, process,~~

~~was was~~

~~the the~~

~~. .~~

~~period period~~

~~observed observed~~

~~in in~~

~~milk milk~~

~~processed processed~~

~~according according~~

~~to to pre have have a a serious serious effect effect~~

~~on on results results~~

~~obtained. obtained.~~

~~shelf shelf~~

~~life life of of whole~~

~~' ' milk milk~~

~~beyond beyond~~

~~the the~~

~~seven seven to to ten ten~~

~~day day ment ment~~

~~since since it it was was~~

~~felt felt equipment equipment~~

~~contamination contamination~~

~~could could~~

~~tion tion~~

~~process process~~

~~could could prolong prolong~~

~~materially materially~~

~~the the bacterial bacterial~~

~~absolute absolute~~

~~mmrmum mmrmum by by chlorine chlorine and and hot hot water water treat~~

~~20 20~~

~~55 55~~

~~37 37~~

~~39 39~~

~~10 10~~

~~12 12 15 15~~

~~12 12 8 8~~

~~< l l 4 4 2 2 <1 <1~~

~~19 19~~

~~81 81~~

~~3 2 2~~

~~28 28~~

~~9 9~~

~~8 8 11 11~~

~~7 7 9 9~~

~~3 3~~

~~<1 <1 4 4 2 2~~

~~18 18~~

~~160 160~~

~~277 277~~

~~275 275~~

~~96 96~~

~~88 88 71 71~~

~~92 92 80 80 56 56~~

~~44 44~~

~~29 29~~

~~5 5~~

~~17 17~~

~~92 92~~

~~48 48~~

~~43 43~~

~~11 11~~

~~12 12 16 14 14 16~~

~~12 12~~

~~<1 <1 5 5~~

~~3 3 <1 <1~~

~~16 16~~

~~99 99~~

~~59 59~~

~~52 52~~

~~18 18~~

~~19 19~~

~~25 25~~

~~19 19 22 22~~

~~16 16 13 13~~

~~<1 <1~~

~~7 7~~

~~15 15~~

~~67 67~~

~~55 55~~

~~61 61~~

~~21 21~~

~~16 16~~

~~29 29 27 27 17 17~~

~~12 12 9 9 <1 <1~~

~~2 2~~

~~14 14~~

~~63 63~~

~~41 41~~

~~37 37~~

~~9 9~~

~~11 11 18 18~~

~~20 20 13 13~~

~~8 8 9 9~~

~~<1 <1~~

~~3 3~~

~~13 13~~

~~78 78~~

~~61 61~~

~~59 59~~

~~17 17~~

~~14 14 15 15~~

~~18 18 19 19~~

~~13 13 15 15 <1 <1~~

~~7 7~~

~~12 12~~

~~100 100~~

~~53 53~~

~~51 51~~

~~15 15~~

~~10 10 22 22~~

~~14 14 16 16~~

~~10 10 11 11 . 5 5~~

~~<1 <1~~

~~ll ll~~

~~94 94~~

~~49 49~~

~~43 43~~

~~12 12~~

~~9 9 10 10~~

~~12 12~~

~~11 11 5 5 <1 <1~~

~~7 7~~

~~; ; l l~~

~~10 10~~

~~180 180~~

~~77 77~~

~~65 65~~

~~14 14~~

~~8 8 9 9~~

~~11 11 9 9~~

~~6 6 5 5 <1 <1~~

~~2 2~~

~~9 9~~

~~210 210~~

~~82 82~~

~~81 81~~

~~17 17~~

~~12 12~~

~~20 20 22 22~~

~~18 18 9 9 15 15 16 16~~

~~2 2~~

~~8 8~~

~~3,500 3,500~~

~~1,800 1,800~~

~~1,400 1,400~~

~~220 220~~

~~200 200~~

~~240 240~~

~~230 230 210 210 150 150~~

~~170 170 140 140~~

~~78 78~~

~~7 7~~

~~15 15~~

~~8 8~~

~~12 12~~

~~2 2~~

~~3 3 7 2 2 7~~

~~<1 <1~~

~~< l l l l 1 1 <1 <1~~

~~6 6~~

~~32 32~~

~~19 19~~

~~12 12~~

~~3 3~~

~~5 5 6 4 4 6~~

~~5 5~~

~~l l 2 2~~

~~5 5~~

~~56 56~~

~~22 22 17 17~~

~~6 6~~

~~8 8 12 12~~

~~7 7 11 11~~

~~6 6 3 3~~

~~4 4~~

~~110 110~~

~~43 43~~

~~44 44 18 18~~

~~l7 l7 25 25~~

~~21 21 19 19~~

~~12 12 7 7~~

~~3 3~~

~~48 48~~

~~12 12~~

~~13 13~~

~~4 4~~

~~6 6 11 11~~

~~8 8~~

~~7 7 4 4 2 2~~

~~2 2~~

~~200 200~~

~~69 69~~

~~60 60~~

~~19 19~~

~~15 15~~

~~27 27~~

~~21 21 17 17~~

~~15 15 12 12~~

~~l l~~

~~150 150~~

~~61 61~~

~~58 58 17 17~~

~~19 19~~

~~24 24 18 18 16 16 12 12 9 9~~

~~Trial Trial~~

~~count~~

~~/ ml ml~~

~~160 160~~

~~F F~~

~~170 170~~

~~F F~~

~~1 8 0 0 F F~~

~~190 190~~

~~F F~~

~~00 00~~

~~F F~~

~~210 210~~

~~F F~~

~~22 2 0 0 30 30 F F F F 2 40 40 F F 25 0 0 F F 2 6 0 0 F F~~

~~Raw Raw~~

~~milk milk~~

~~Initial Initial~~

~~pro~~

~~ce s~~

~~d d~~

~~milk milk~~

~~count / ml ml a t t temperatur e e indi c at e d d~~

~~TEMPERATURES TEMPERATURES STUDIED STUDIED~~

~~4. 4. TABLE TABLE~~

~~I N DIVIDUAL DIVIDUAL~~

~~TRIAL TRIAL~~

~~RA W W~~

~~lV!ILK lV!ILK~~

~~AND AND I N~~

~~ITIAL ITIAL~~

~~PROCESSED PROCESSED~~

~~MILK MILK~~

~~CoUNTS CoUNTS~~

~~FOH FOH THEHMOPHILIC THEHMOPHILIC ORGANISMS ORGANISMS AT AT PROCESSING PROCESSING~~

~~20 20~~

~~30,000 30,000~~

~~9,000 9,000~~

~~3,600 3,600~~

~~290 290~~

~~210 210~~

~~220 220~~

~~130 130 < 1 1 <~~

~~1 1 7 7 < 1 1 < 1 1~~

~~19 19~~

~~92,000 92,000~~

~~27,000 27,000~~

~~8,000 8,000 670 670~~

~~·. ·.~~

~~530 530~~

~~480 480~~

~~420 420 <~~

~~l l~~

~~33 33~~

~~< 14 14 1 1~~

~~<1 <1~~

~~18 18~~

~~400 , 000 000~~

~~66 , 000 000~~

~~21,000 21,000~~

~~3,900 3,900~~

~~3 , 200 200~~

~~2 , 400 400~~

~~2 ,~~

~~500 500~~

~~llO llO~~

~~83 83~~

~~34 34 25 25~~

~~10 10~~

~~17 17~~

~~300~~

~~, 000 000~~

~~50 , 000 000 18,000 18,000~~

~~' 2 , 800 800~~

~~2 , 200 200~~

~~1 ,~~

~~800 800~~

~~1,700 1,700 9i 9i~~

~~73 73 24 24 28 28~~

~~8 8~~

~~16 16~~

~~220,000 220,000~~

~~41,000 41,000~~

~~13,000 13,000~~

~~2,300 2,300~~

~~1,600 1,600~~

~~1,500 1,500 93 93~~

~~65 65~~

~~2R 2R 17 17~~

~~7 7~~

~~15 15~~

~~140,000 140,000~~

~~40 , 000 000~~

~~7,000 7,000~~

~~610 610~~

~~620 620~~

~~550 550~~

~~480 480~~

~~28 28~~

~~16 16~~

~~2 2 2 2 <1 <1~~

~~14 14~~

~~120~~

~~, 000 000~~

~~39,000 39,000~~

~~9,000 9,000~~

~~560 560 530 530~~

~~470 470~~

~~400 400 IS IS 31 31~~

~~3 3 2 2 <1 <1~~

~~13 13~~

~~34,000 34,000~~

~~16 , 000 000~~

~~6,000 6,000~~

~~310 310~~

~~300 300~~

~~330 330~~

~~230 230 <1 <1 10 10~~

~~<1 <1 <1 <1 3 3~~

~~12 12~~

~~65 , 000 000~~

~~22,000 22,000~~

~~9,600 9,600~~

~~730 730~~

~~680 680~~

~~590 590~~

~~470 470 <1 <1~~

~~24 24 < 17 17 1 1~~

~~<1 <1~~

~~11 11~~

~~84,000 84,000~~

~~31,000 31,000~~

~~7,000 7,000~~

~~810 810~~

~~760 760~~

~~420 420~~

~~310 310~~

~~<1 <1~~

~~27 27~~

~~10 10~~

~~190 , 000 000~~

~~31,000 31,000~~

~~9,000 9,000~~

~~980 980~~

~~870 870~~

~~760 760~~

~~650 650~~

~~53 53~~

~~34 34 5 5 3 3~~

~~1 1~~

~~9 9~~

~~210 , 000 000~~

~~50 , 000 000~~

~~17,000 17,000~~

~~1,100 1,100~~

~~910 910~~

~~1 , 200 200~~

~~810 810~~

~~57 57~~

~~32 32 17 17 14 14~~

~~6 6~~

~~8 8~~

~~500,000 500,000~~

~~110~~

~~, 000 000~~

~~27,000 27,000~~

~~6,800 6,800~~

~~5,900 5,900~~

~~5 , 200 200~~

~~4,400 4,400~~

~~290 290 230 230 130 130~~

~~93 93~~

~~24 24~~

~~7 7~~

~~10,000 10,000~~

~~3,100 3,100~~

~~1,100 1,100~~

~~170 170~~

~~140 140~~

~~83 83~~

~~56 56 <1 <1 <1 <1~~

~~<1 <1 6 6~~

~~6 6~~

~~21,000 21,000~~

~~13,000 13,000~~

~~6 , 600 600~~

~~270 270~~

~~280 280~~

~~200 200~~

~~170 170 <1 <1~~

~~13 13 ~1 ~1~~

~~5 5~~

~~96,000 96,000~~

~~29,000 29,000~~

~~8,000 8,000~~

~~520 520~~

~~470 470 460 460~~

~~370 370~~

~~23 23 16 16~~

~~4 4~~

~~43,000 43,000~~

~~11,000 11,000~~

~~3,900 3,900~~

~~330 330~~

~~270 270~~

~~210 210~~

~~180 180 <1 <1 11 11~~

~~12 12~~

~~3 3~~

~~6,000 6,000~~

~~2,200 2,200~~

~~800 800 110 110~~

~~130 130~~

~~92 92~~

~~73 73~~

~~4 4~~

~~2 2~~

~~17 , 000 000~~

~~12,000 12,000~~

~~2,200 2,200~~

~~210 210 190 190 170 170~~

~~160 160~~

~~14 14 9 9~~

~~22,000 22,000~~

~~15,000 15,000~~

~~2,800 2,800~~

~~220 220~~

~~230 . . 180 180 130 130~~

~~'l'rial 'l'rial~~

~~c ount~~

~~/ ml ml~~

~~160 160~~

~~F F~~

~~170 170~~

~~F F~~

~~0 0~~

~~I F F S~~

~~O O~~

~~00 00 ~ , , F F~~

~~2 10 10 F F 2 20 20 F F 230 230 F F 2 2 40 40 50 50 F F F F 260 260 F F~~

~~H a w w~~

~~mill~~

~~\: \:~~

~~Ini t i a l l pr ocesse~~

~~d d~~

~~mill\ mill\ c ount / ml ml at at temperature temperature indi c ated ated~~

~~T.E : MPER A TURES TURES STUDIED STUDIED~~

~~. . TABLE TABLE~~

~~l. l.~~

~~DIVIDU~~

~~A L L~~

~~THIAL THIAL~~

~~R A W W~~

~~MILK MILK~~

~~A N D D~~

~~I N~~

~~ITIAL ITIAL~~

~~PROCESSED PROCESSED~~

~~MILK MILK COUNTS COUNTS~~

~~FOR FOR~~

~~MESOPHILIC MESOPHILIC ORGANISMS ORGANISMS .. .. AT . . PROCESSING ' '~~

BACTERIOLOGICAL BACTERIOLOGICAL KEEPING KEEPING QUALITY QUALITY 335 335 336 BACTERIOLOGICAL KEEPING QuALITY counts for psychrophilic, mesophilic and thermophilic ACKNOWLEDGEMENTS organisms respectively at the proce_ssing temperatures The authors are deeply indebted to the following firms who used. supplied equipment and counsel which made this project These data indicate that there did not appear nec possible: APV Co., Inc., Manton-Gaulin !l'!nf. Co., Taylor essarily to be a correlation betv,reen relative high Instrument Co., Ampco Metal, Inc., and Cowles Chemic::!! Co. , and low levels of psycluophiles, mesophiles and ther mophiles to each other in the same lot of raw milk. Rather, it appeared that variation was the rule rather REFERENCES than the exception in this respect. l. American Public Health Association. Standard Methods With regard to the thermal inactivation of or for the Exan1ination of Dairy Products. 11th ed. 1960. ganisms, the data show, that ben:veen individual 2. Brown, A. H ., Lazar, M. E., vVasserman, T., Smith, trials, there did not appear to be a clearly fixed re C. S., and Cole, M. W. Rapid Heat Processing of Fluid lationship ben:veen the raw milk counts for psychro Foods by Steam Injection. Ind. Eng. Chem., 3:2949. 1951. philes, mesophiles and thermophiles and the respec 3. Burton, H. An Analysis of the Performance of an Ultra tive initial processed milk counts for these organisms High-Temperature Milk Sterilizing Plant. Part IV. Com in tenns of the magnitude of kill in all cases. How parison of Experimental and Calculated Sporicidal Effects for a Strain of Bacillus stearothermo7Jhilus. J. Dairy Research, ever, there appeared to be somewhat of a tendency 26:221. 1959. for the higher count raw milk h·ials to be at a higher 4. Burton, H ., Franklin, J. C., Williams, D. J., Chapman, level of population after processing than was the case Helen R., Jean, A., Harrison, \V., and Clagg, L.F.L. An when raw milks of lower initial count were used, al Analysis of the Perfonnance of an Ultra-High-Temperature , though the magnitude of change in count showed Milk Sterilizing Plant. Part III. Comparison of Experimental variation. and Calculated Sporicidal Effects for Strains of Bacillus sub tilis. J. Dairy Research, 25:338. 1958. Regarding possible cause for the variations ob 5. Franklin, J. C., vVilliams, D. J., Burton, H., Chapman, served, it should be emphasized that this study was Helen R., and Clegg, L.F.L. The Sporicidal Efficiency of an conducted over a nvo-year period throughout the Ultra-High-Temperature Sterilizing Plant Against Thennophi various seasons of the year. In addition, the raw lic Spore in Milk. Proc. XV Int. Dairy Congress, 1:410. 1959. milk used for the individual trials ranged in storage 6. H edrick, T. I. Further Developments in UHT Pasteuri age from nvelve hours to ninety-six hours with no zation. Milk Ind. Found., 52nd Ann. Confer., Proc., Lab. Sec. p . 29. 1959. action being taken to control either the initial counts 7. Olson, J. C. Jr., Willoughby, D. S., Thomas, E. L. and or storage conditions used. This was an attempt on Morris, H. A. The Keeping Quality of Pasteurized Milk as our part to simulate the possible bacteriological Influenced by the Growth of Psychrophilic Bacteria and the quality of raw milk as it might be under commercial Addition of Aureomycin. J. Miik and Food Techno!. 16: operating conditions. 213. 1953. With these factors in mind it could be expected 8. Speck, M. L. The Inactivation of Bacteria in Milk Ex that changes in the magnitude, nature and character posed to Ultra High Pasteurization Temperatures. J. Milk and Food Teclmol., 24:358. 1961. istics of the bacterial population would occur, and 9. vVatrous, C. H., Doan, F. J. and Josephson, D. V. Some that these in turn might be reflected in the results Bacteriological Studies on Refrigerated Milk and Cream. Pa. obtained. Agr. Exp. Sta. Bull. 551. 1952.

~~S e~~

~~rvi ce ce started started developing developing a a Milk Milk Ordinanc e e and and standing standing food food sanitarian sanitarian of of the the year year in in Georgia Georgia by by~~

~~consumption consumption even even before before the the U . . S. S. Public Public H ea lth lth County County H e alth alth D eparbTlen t , , was was named named th e e : out~~

~~the the~~

~~past e urization urization of of milk milk as as a a p rerequisite rerequisite for for human human George George W. W. Ric e, e, Food Food Sanitarian Sanitarian the the of of Cl a rk e e~~

~~progr a m m of of milk milk sanitation sanitation i n n Sav a nnah, nnah, es tablishing tablishing~~

~~r eal eal accomplishment. accomplishment.~~

~~Dr. Dr. Bail ey ey was was canying canying on on a a Sanitarian Sanitarian Award. Award.~~

cr 13 ting ting of of floors floors in in a a dair y y barn barn was was cons id e r e d d a a h ens -Cl ar k k Cotm t y y Bom·d Bom·d of of H ea lth , , Athens, Athens, Georgia Georgia for for Food Food

Association Association (left) (left) presenting presenting c h ec k k to to Mr . . George George Rice, Rice, At water water und e r r pr ess ur e e into into a a milk milk ro om om or or th e e con

~~Mr. Mr.~~

~~Bob Bob B~~

~~rad~~

~~h s~~

~~aw-Firs~~

~~t t Vice Vice President, President, Georgia Georgia R es taurant taurant ' ' has has b ee n n ca ni e d d out out during during th e e yea r s s when when running running~~

~~·' ·'~~

~~milk milk pl a nts , , d airy airy farms , , and and r~~

~~e l ated ated es t ab li shmen t s s~~

~~I I~~

~~Under Under Dr . . B a il ey's ey's supervis i on on th e e insp ec tion tion of of~~

~~U . . S. S. Publi c c H ea lth lth S, e r v ic e e for for many many years . .~~

~~country. country. h as as rec It It e iv e d d a b out out 9 0 % % ratin g g b y y th e e~~

~~supply supply th a t t is is cons id e r e d d one one of of the the b est est th e e in in~~

~~County County for for th e e past past 4 0 0 years years in in d eve l oping oping a a milk milk~~

~~of of th o e ut s tandin g g work work he he has has done done in in Chatham Chatham~~

~~Dr. Dr. B a il ey ey was was c h osen osen for for this this high high hon o r r b eca us e e~~

~~S a nit a ri a ns ns at at its its annual annual meeting meeting in in At h e ns . .~~

~~b y y th e e Georgia Georgia Soci ety ety of of R eg ist e r e d d Prof ess ional ional~~

~~th o e ut s t anding anding milk milk sanitar i a n n of of th e e yea r r in in G eo r g i a a~~

~~C h a th am am Count y y H ea lth lth D e p a rbn e nt , , was was named named~~

~~Dr. Dr. H . . G. G. Bail ey, ey, Chief Chief Milk Milk Sa nitarian nitarian for for th e e~~

~~; ;~~

~~A tl anta). anta).~~

~~Rigsby Rigsby on on l e ft ft presenting presenting plaque plaque on on behalf behalf of of Sea lt est est Foods, Foods,~~

~~partm e nt , , Savmmah , , Geo r g ia ia rvrilk rvrilk for for Sanitarian Sanitarian Award . . (Mr. (Mr.~~

~~B a il ey, ey, Chief Chief Milk Milk Sanitarian, Sanitarian, Chatham Chatham County County H ea l th th D e~~

~~Profes s ional ional Sanitarians Sanitarians presenting presenting a a plaqu e e to to Dr. Dr. H. H. G. G.~~

~~Mr. Mr. J, J, H . . Rigsby, Rigsby, Pr es id e nt, nt, Georgia Georgia Soci e ty ty of of R eg i s t e1·e d d~~

~~FOOD FOOD SANITARIAN SANITARIAN AWARD AWARD~~

~~pal pal Chu r c h h in in Savannah. Savannah.~~

~~pr ofess i o n a l l lif e H . e e is is a a memb e r r of of St . . John ' s s Episco~~

~~b y y th e e Chatham Chatham County County H e alth alth D e partm e nt nt a ll ll of of his his~~

~~and , , exce pt pt for for r milita y y s e rvic e, e, has has b een een e mployed mployed~~

~~c in e e d eg r ee ee from from th e e Un i versity versity of of Georgia Georgia in in 1922 1922~~

~~Dr. Dr. Ba il ey ey r ece iv e d d his his Do c t or or of of Vet e rinary rinary Medi~~

~~G eo rgia rgia Public Public H ea lth lth Association. Association.~~

~~Soci e t y y of of R eg i s t e r e d d Prof ess ional ional Sanitarians, Sanitarians, and and~~

~~Georg i a a Hussars , , Exec uti ve ve Board Board of of the the Georgia Georgia~~

~~di ca tion tion programs , , Veterinary Veterinary Offic e r r of of th e e famous famous~~

~~s trum e ntal ntal in in th e e tuberculosis tuberculosis a nd nd B a ngs ngs disease disease era~~

~~s t a t e e ve t er inar y y assoc iations iations a ncil ncil was was es p ec ially ially in~~

~~ing: ing: Pres id e nt nt of of th e e Associa ti on on of of th e e l oca l l and and~~

~~f ess ional ional and and civic civic organ i zations zations including including the the follow ~~

~~Dr. Dr. Bail ey ey has has se r ved ved in in man y y ca paciti es es pro in in ~~

~~r eq uir e d d coopera ti on. on.~~

~~Code . . Som e tim es, es, it it required required a a fist fist fight fight to to get get th MILK MILK e e SANITARIAN SANITARIAN AWARD AWARD~~

~~Changes Changes Made Made~~

~~Outstanding Outstanding Sanitarians Sanitarians Constitutional Constitutional Chosen Chosen and and~~

~~Georgia Georgia Meeting Meeting Society Society Holds Holds Annual Annual~~

NEWS NEWS AND AND EVENTS EVENTS 337 337 AND EVENTS 338 NEWS Association of Milk, Food and Environmental Sani the Georgia Society of Registered Professional Sani taTians". tarians at its annual meeting in Athens. that fully participating Mr. Rice was chosen for his honor because of the 3. Be it further provided professional sanitarians! outstanding work he has done, verified by the high members must be registered the provisions of the state public health ratings of the food establishments in properly licensed under of the I. A. M. F. E. S. Clarke County, his sincere dedication to the principles law and shall also be members mem of public health, and the respect that he has gained 4. Be it further amended that an associate from those who work with him. bership be provided for the sanitarian-in-training the profession with all The current program evaluation reveal the follow (meaning new men entering but lacking time in ing record insofaT as the level of compliance with academic requirements satisfied ation). Associate member food sanitation regulations in food service operations service required for registr to those persons desiring to in Clarke County: ship will also be available themselves with this society who may be 1962-Public School Lunchrooms-94.55%rating serv affiliate ered in other professions and for other interested ing 6,485 meals daily. regist individuals desiring to associate themselves with this 1963-University of Georgia food service - 92.24% professional group. rating serving 7,600 meals daily. members shall enjoy all the privileges 1963-Medical Facilities food service including hos A. Associate e Society but aTe exempt from the responsibility pitals and nursing homes - 93.89% rating serving 1,387 of th e vote and of holding an office in the Society. , meals daily. of th Associate members shall also be members of 1961-Commercial establishments - 84.29% rating. B. I. A. M. F. E. S. There aTe no provisions for divided In 1963, all facilities served an average of 35,622 membership. All members of this society whether meals daily and received a compliance rating of fully participating or associate, shall be members of 88.24%. I. A. M. F. E. S. This fine program was promoted by Mr. Rice with dues shall remain in effect for all class an absolute minimum of enforcement procedures. He 5. Current of members. was able to motivate voluntary compliance through ifications virtue of our esteem and diplomacy, excellent public health relations, and su 6. All members who, by be awarded "Life Time perb salesmanship. respect, have been or may are, by virtue Mr. Rice is a native of Royston, Georgia, and Honorary :Membership" in this society t, automatically fully received his elementaTy education in that area. In of this same esteem and respec e Georgia Society of 1951, he was graduated by the University of Georgia participating members of th with a B.S.A. degree. Registered Professional Sanitarians. In September of this year. he will take a leave of absence from the Clarke County Health Depart ment to work for a Masters of Public Health De DR. KLEYN SUCCEEDS DR. LEAR AT gree from the University of North Carolina. RUTGERS UNIVERSITY the above honor, lvir. Rice was pre In token of Dr. Dick H. Kleyn has begun his duties as an and citation by the Georgia Society sented a plaque associate research specialist in dairy indush·y at the ProfeS'sional Sanitarians and a check of Registered College of Agriculture, Rutgers University. by the Georgia Restaurant Association. Dr. J. H. He succeeds the late Dr. Samuel A. Lear. Venable, Director, Georgia Deparhnent of Public who was born in The Netherlands, Health made the presentations. Dr. Kleyn, received the B.S. degree from Ohio State University Ph.D. degrees from Cornell Uni SIGNIFICANT CoNsnno, AL CHANGES and the M.S. and versity. The following amendments to the constitution of Following completion of his studies he was an the Georgia Association represent rather significant assistant professor at the University of Florida and departures from the usual provisions of constitutions then became associated with General Foods as a food of various affiliate associations. The chapter adopted technologist. Before he joined the Rutgers staff at their 1963 annual meeting are as follows: Dr. Kleyn was an extension specialist in dairy tech 1. The constitution of this organization is hereby nology at Ohio State University. amended to the effect that the name of this organi Dr. Kleyn is a member of Gamma Alpha graduate zation, from this date, shall be "The Georgia Society scientific society, Society of Sigma Xi, American of Registered Professional Sanitarian". Chemical Society, and American Dairy Science Asso 2. Be it further amended that this society shall ciation. maintain official affiliation with the "International

~~- si e pr e e vic e e cutiv exe ., ., Jr , , d ee S . . H cording cording n n e All ~ tb tb . . e Agricultur of of nt nt e partm e D . . S . . U e e th~~

~~ac e, e, hop r r o f on on eas r e's e's r e th , , is e e pictur the the s s a k k ea Bl by by today today issued issued port port e r a a to to cordirig cordirig c a , , tion a autom~~

~~. . y nuall using using by by costs costs ting ting a r e op ce ce du e r n ca an1 an1 e cr ee ee off c~~

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~~, , l a mov e r r e litt y y a w high and and t t ee · sh for for ar ar ye a a 000 000 , 300 $ t t e mark into into milk milk raw raw s s es proc t t a th plants plants y y ir a D~~

~~' '~~

~~r r e ov s s nd e sp e e in Ma . . eas r a y bus e e som in in year year eJl eJl p~~

~~PLANTS PLANTS DAIRY DAIRY IN IN AUTOMATION AUTOMATION ~ ~~~

~~e e mil a a to to e e mil 300 300 $ a a from from g g 4 4 1 in $ g ran ost ost c e g a r e v a~~

~~ON ON REPORT REPORT SECOND SECOND ISSUES ISSUES USDA USDA~~

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~~part e d ay ay highw e e stat e e th e e r e wh , , Connecticut In In "~~

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~~books books ir ir e th on on laws laws ve ve ha s s e t a st 50 50 e e th ll ll a y ctuall a , , dio a r FM FM n n a , k c clo a e e v a h ey ey th n n e wh d d e quipp e ll ll e w~~

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~~339 339~~

NEWs NEWs NTS NTS EVE ND ND A 340 NEWS A!I.'D EVENTS This is the second of six reports on a marketing is expected to be in storage and holding vessels, .. research study being made under c o n t r a c t with mixing tanks, and for tl1e storage of acidic or alkaline USDA's Agricultural Marketing Service. Purpose of cleaning m1d scouring agents. the study is to provide dairy plant operators with Under the regulations, FDA approval for food Ut>e guidelines to use in building or remodeling plants and is lintited to Atlac 382 and a flexible version of that in operating them more efficiently. Officials said material, Atlac 387. The smne regulation specifies marketing research such as this is part of a continuing tl1e additives and curing agents which may be used. .( . effort by AMS to find more efficient ways of handling The Atlac resins are patented and manufactured I the fm·mer's products during marketing, and in the by Atlas Chemical Indush·ies, Inc., Wilmington, Dela process hold down costs to the consumer. ware. Furtl1gr details on tl1e use of these materials The larger of the two automated plants used as in process and storage equipment, and a list of illustrations in tltis marketing resem·ch report handled qualified fabricators, are available from Atlas. 105,000 gallons of milk a week and could process about 175 gallons of milk per man-hour. A non automated plant handling 105,000 gallons of ntilk a LAND O'LAKES FIELDMAN RECEIVES week could process only 109 gallons per man-hour, MINNESOTA ASSOCIATION'S OUTSTANDING the report shows. Layouts and the equipment need ACHIEVEMENT AWARD ed for the automated plant handling 105,000 gallons Chester Ness, supervisor of Grade A milk procure and for one handling 35,000 gallons are given in this ment for Land O'Lakes Creameries, Inc., Minnea report. , polis, Minnesota, was honored by tl1e Minnesota Sani A free copy of Marketing Research Report No. tarians Association at the Association's banquet fol 591, "Layouts and Operating Criteria for Automation lowing their annual meeting Thursday, September 12. of Dairy Plants Processing j\,i{ ilk, Half-and-Half, Cream, Chocolate Drink, and Buttermilk," can be ob The Association's Outstanding Achievement Award tained from tl1e Office of Information, U. S. Depm't was presented to Mr. Ness in recognition of his leader ment of Agriculture, Washington, D . C. 20250. ship in Association affairs and in developing tl1e Grade A milk supplies of the Land O'Lakes organiza tion. Mr. Ness began his association with Land FDA APPROVES CO.RROSIN RESISTANT O'Lakes as a fieldman and for the last several years POLYESTER RESIN FOR FOOD has been in charge of the Grade A milk procurement PROCESSING EQUIPMENT program. Equipment for storing, handling and processing foods can now be fabricated from or lined with CHARLES HOLCOMBE OF MINNESOTA corrosion resistant Atlac 382 bisphenol-A fumarate ASSOCIATION REnRES polyester resin, under a new regulation issued by the Food and Drug Administration. The regulation per August 1, 1963 marked the retirement from the mits, for the first time, the broad use of reinforced Minnesota Department of Agriculture of Mr. Charles polyester equipment in food processing applications. Holcombe, a long time and active member of tl1e As stated in the regulation, Atlac 382 may be used International Association of Milk, Food and Environ "as articles or components of articles intended for mental Sm1itaricms. Much of l\llr. Holcombe's career repeated or continuous use in contact with foods". has been in the area of quality and regulatory con The use of glass reinforced Atlac 382 equipment trol of milk and milk products. Since 1950 Mr. Hol has been increasing in tl1e pulp and paper, metal combe has been Director of the Inspection Division, working, and chemical process industries since its Minnesota Department of Agriculture. During tltis introduction about 10 years ago; usage in these areas period he was insh·mnental in developing a state-wide has doubled in the last tlu·ee years. Advantages coordinated milk inspection and enforcement P!'O claimed over the stainless steel, Monel or glass-lined gram and in establishing tl1e Minnesota Grade A pro equipment traditionally used in the food field are gram as well as programs for milk for manufacturing lower initial cost, ease of installation and mainten purposes. As a result of these activities, he was ance, and excellent corrosion resistance to a broad asked to serve on many committees of state and line of acids and alkalis. According to Jmnes J. Cole national scope in the dairy and food field. man, Industrial Marketing Manager of Atlas, equip Recently Mr. Holcombe was honored at a gather ment. of this type is bringing about significant re- ing attended by some 150 of his friends. Numerous . ductions in the annual $6,000,000,000 waste caused. by testimonies, on the part of co-workers, trade associa . corrosion. tions, the University, the United States Deparhnent Major use of such equipment by the food industry of . Agriculture, the Food Retailers and others, dis- NEWS AND EVENTS 341

closed a feeling of deep gratitude and respect for his ANNOUNCE NEW STRONTIUM 90 efforts during his service with the Minnesota Depart MONITORING RESEARCH PROJECT ment of Agriculture. The U. S. Public Health Service has announced a grant of $56,168 to Loyola University, New Orleans, for a project making use of baby teeth of thousands of U. S. children as an indirect means of monitoring radioactivity in human bones. Over a five-year per DAIRY FIELDMEN 1 S AND DAIRY PLANT iod the university will measure the strontium 90 con OPERATORS/ CONFERENCES TO BE tent of the children's teeth. HELD AT PURDUE The PHS stated, "Scientists believe the strontium 90 content of baby teeth, which are readily available J. L. Krider, H ead of the Animal Sciences Depart for study, is an indicator of the fallout level of this ment at Purdue University, and F . J. Babel, professor radionuclide that has entered the life cycle during the in charge of the Dairy i\llanufacturing Section, have prenatal period." announced two, one-day meetings to be held in No Also, the report added, "lVIore than 125,000 baby vember 1963. The Dairy Fieldmen's Conference will teeth have been collected in a similar PHS-sponsored be held on November 19 and the Dairy Plant Operat project conducted since 1959 in the St. Louis area." ors' Conference on November 20, in the Memorial Center at Purdue University. The conferences are NEW YORK ASSOCIATION HOLDS an annual affair sponsored in cooperation with the ANNUAL MEETING Indiana Dairy Products Association. The Dairy Fieldmen's Conference will include Milk marketing, sanitation, atomic fallout and milk papers on Sanitizers for Dairymen, by J. M. Jensen, production in other countries were topics presented Michigan State University; A Review of the Insecti to milk sanitarians at their annual conference with Cornell University's department of dairy and food cide Residue Probl ~ m, by B. J. Liska, Animal Sciences Department, Purdue University; Mixed Milk Sedi science in Hotel Syracuse, Syracuse, September 30- ment Testing, by J. 0. Young, Animal Sciences De 0ctober 1-2. partment, Purdue University; A Review of Purdue's About 500 dairy processors fieldmen, laboratory personnel, and health officials attended the 40th con Dairy Production Research Program, by R. E. Erb, ference of the N. Y. State Association of Milk Sani Animal Sciences Department, Pur due University; tarians. Tlus is the 11th year they have met jointly Loose Style Housing, by N. J. Moeller and Jolm Mentzer, Animal Sciences and Agricultural Engineer with the Cornell group. The program included a panel on "The 1-2-3 of ing Departments, Purdue University; Management Frozen Food Smutation" with Prof. Paul A. Buck, Practices for Large Dairy Herds by Jack Albright, Animal Sciences Department, Purdue University; and moderator. Prof. K. H. Steinkraus, food science and ; technology, N. Y. State Agricultural Experiment Sta Fertilization Practices as Related to Yield of Corn and Alfalfa Forage, by D. L . Hill, Animal Sciences tion at Geneva, was a panelist. Members of the N. Y. State College of Agriculture D epartment, Purdue University. presenting pap :c rs or presiding at the meeting in The Dairy Plant Operators' Conference is to include clude Prof. Emeritus E. S. Guthrie, Profs. R. f . Hol reports on the Effect of Storage Time on Milk Pro land, R. P. March, J. C. White, B. L. Herrington, and cessing Properties, by F. J. Babel, Animal S2iences F. V. Kosikowski. D epartment, Purdue University; New Dairy Foods Other Cornell participants were Profs. K. L. Turk, for Additional Sales, by J. M. Jensen, Michigan State director of international agricultural development; University; New Frontiers in Animal Science, by J. Leland Spencer, agricultural economics; J. D. Hart L. Krider, Head of the Animal Sciences Department, man and W. F. Wilkens, vegetable crops; and A. F. Purdue University; Conversion of .lvlanufacturing Sherf, rural civil defense specialist.

I Grade Milk Producers to Bulk, by K. E. Mennen, ·'~ Armour & Company, Springfield, Kentucky; Dairy Waste Disposal, by D. E . Bloodgood, Civil Engineer PROPOSE INDENTIFICATION TAGS TO HELP ing Department, Purdue. University; Effective Super ELIMINATE BRUCELLOSIS vi\;ion of Employees, by Ralph C. Lawson, Klondike The U.S . D . A~ has announced proposals for use of School, Klondike, Indiana. identification tags for cows moving .from one state For further information concerning these confer to another to help eliminate _brucellosis .. in tills coun ences contact H . F . Ford, Smith Hall, Purdue Uni b-y. The proposal, published in the Federal Register versity, Lafayette, Indiana. October 1, calls for tags that would identify the farms 342 NEws AND EvENTS or ranches animals carne from. systems in which they are found, sanitm·y phases of The proposed amendment, on which views or com food processing, steam generation and utilization, re ments may be submitted dming the next 30 days, frigeration, freezing, pumping, homogenization, eva would require all female dairy cattle three years old poration, condensing, and drying. The book als and over to bear eartags (numbered according to the contains a wealth of tables, references, and numerous national eartagging plan) when moving interstate, questions and illustrative problems for self-study. Director of Research for with two exceptions: Dr. FarraH is a former ..( 1. Purebred dairy cows could move interstate with the Creamery Package Manufach1ring Company, is I an eartag, backtag, or regish·ation certificate. the past National President of the,American Society of 2. Any dairy cow moving interstate for immediate Agricultural Engineers, and is presently Chairman slaughter would bear either emtag or backtag or of the Agricultural Engineering Department, Michi both. gan State University, East Lansing, Michigan.

NOTED EDUCATORS TO ADDRESS EXECUTIVE RAY SMITH RESIGNS AS DAIRY INSPECTOR' FOOD FORUM Ray M. Smith, Oregon Department of Agriculture Twenty-one educators and representatives of in dairy inspector for Baker, Malhem and Grant Coun dustry and government will speak on vital new de ties, has submitted his resignation, effective August 1. velopments in food products, food law and food Smith, who joined the department July 10, 1945, processing techniques at Food Update-Midwest High is resigning because of ill healtl1. A veteran of ·world , lights, 1963, a seminar for executives of the food and War II, he has a service connected disability. Prior allied industries, November 4-8, Ascot House, Chicago. to his being employed with the Department of Agri The fom-day short comse is being held in the Mid culture, Smith managed creameries in Wyoming and west for the first time after three successful sessions Idaho. in the East. Kennetl1 Carl, chief of the Dairy and Consum Food Update seminars are designed to provide a er's Services Division of the department, said a re forum for discussion and solution of food indush')' placement will not be named for Smith, but his work problems to the benefit of the indush·y and ultimately will be taken over by other personnel through a re of the consumer. The informative programs have organization in the division. I proven equally valuable to people in the technical, 'From Oregon Association Newsletter, "Sediment Catcher." production, sales and marketing areas of the food industry. The Chicago. session has attracted nation JOE GRAY NAMED ASSISTANT CHIEF' wide interest with speakers from California, Illinois, Joseph A. (Joe) Gray, the Galloping Gray Ghost Massachusetts, Missouri, New Jersey, New York, Ohio who rolled up many a point on tl1e Oregon State and Washington, D. C. University side of tl1e football scorebom·d in the late The seminars m·e held under the auspices of The 1930's, has been appointed assistant chief of the Dairy Food Law Institute, New York City. The Chicago and Consumer Services Division of the Oregon De Chapter, Institute of Food Technologists, will be host partment of Agriculture. for the November session. Information about the The position filled by Gray, who has been a dairy course can be obtained from Dr. Edward A. Nebesky, specialist with the department, is newly created. c/o The Food Law Institute, 205 East 42nd Street, As assistant chief Gray will have charge of food law New York, or phone at 201 - CH 7-1766, ext. 1476. enforcement. These laws cover regulations relating to bakeries, non-alcoholic beverages, eggs, food sani tation and labeling. NEW BOOK ENGINEERING FO.R DAIRY AND Gray, a dairy specialist since 1946, came to the FOOD PRODUCTS <·· department as a milk and cream grader in March, A n~:w book, "Engineering For Dairy and Food 1939, right after completing work for his bachelor Products," authored by Dr. Arthur W. Farrall of of science degree at Oregon State University. He Michigan State University, has just been published by has been with tl1e department since leaving school, John Wiley and Sons. The book is an up-to-date but had militai')' leave for four years and tlwee months presentation of basic engine~ring applications to the of duty witl1 the Army in World War II. He served dairy and food industries. It has been written to in tl1e Pacific with tl1e Seventh Division and was a serve not only as a textbook for school use, but also captain when released from active duty. for use of plant operators involved with daily opera Gray and his wife reside at 2555 Hollywood Drive tions of

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~~in in de SEP-KO SEP-KO CHEMICALS CHEMICALS~~

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~~3801 3801~~

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~~MONARCH MONARCH~~

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~~for for the the meeting meeting Programs" Programs" includ e d d folder. folder. con~~

~~Vice-Chairman, Vice-Chairman,~~

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~~write write for for FREE FREE of of the the " Planned Planned meeting. meeting. Essen~~

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~~wer e e w1anin1ously w1anin1ously~~

~~e lected lected Chairman Chairman~~

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~~BUT BUT~~

~~SHINEI SHINEI~~

~~Dr. Dr.~~

~~A. A.~~

~~Lloyd Lloyd Provon Provon~~

~~(England) (England)~~

~~and and Dr. Dr. K. K. K. K.~~

~~"THERE'S "THERE'S NOTHING NOTHING~~

~~LEFT LEFT ON ON mendation mendation accordingly. accordingly.~~

~~Find Find~~

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~~CLEANING CLEANING~~

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~~is is of of growing growing significance significance in in the the develop~~

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~~quality, quality,~~

~~both both composition composition and and hygi e n e, e, commands commands~~

~~remarks, remarks,~~

~~Mr. Mr.~~

~~Wells Wells stat e d d that that paym e nt nt for for milk milk on on~~

~~scientific scientific~~

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~~Deputy Deputy~~

~~Director-General, Director-General,~~

~~FAO, FAO, who who w e lcomed lcomed the the~~

~~Proceedings Proceedings~~

~~were were initiat e d d by by Mr. Mr. 0. 0. V. V. Wells, Wells,~~

~~quarters, quarters, Rome , , 27-29 27-29 August August 1963. 1963.~~

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~~Journal Journal of of Milk Milk and and Food Food Teclmology. Teclmology.~~

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~~cinnati, cinnati, Ohio, Ohio, October October 1-3 . .~~

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~~PASTEURIZERS, PASTEURIZERS, FILLING FILLING EQUIPMENT EQUIPMENT~~

~~FOR FOR~~

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~~the the consid e ration ration of of the the Expert Expert Pan e l. l.~~

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~~FIRST FIRST~~

~~FAO FAO~~

~~PANEL PANEL~~

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~~ON ON~~

~~PAYMENT PAYMENT~~

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~~NEWS NEWS AND AND EVENTS EVENTS 343 343 344 NEWS AND EVENTS~~

They become effective one yeax after the signing, which will probably occur before the e nd of 1963. Classified Ad On and after the effective date, equipment meet FOR SALE ing these standards will be e ligible for application ~ to bear the 3-A symbol as authorized b y the 3-A Single Service milk sample tubes. For further informa· Symbol Administrative Council. tion and a catalogue please write, Dairy Technology, Inc., . The sessions also resulted in the completion of P. 0. Box 101, Eugene, Oregon an amendment to the published 3-A Sanitary Stand ards for Transportation Tanks. This new amend ment provides for the installation in tank trucks of a d evice which can serve the dual function of air agitation and in-place or mechanical cleaning. Consideration of standards for silo tanks had held top priority for several months and efforts had been Faulty testing equipment can turn profit bent toward early completion of these standards due into lo ss-fast. In sure now against inaccu- to the need for sanitary guidelines in the s ilo tank ,iij=:!5~~!R.Ira~cy~with thi1.s Garver efficient "Super" Garver Babcock combination. Tester. Speed controlled and speed ind i- field. Regulatory sanitarians may esp ecially vvel ca ted for ex treme accu racy. s 2. Garver "ovate action" Test come this new tool for the evaluation of cl eanability Bottle Shaker. Thoroughly inte- grates te st ingredients-saves time and installation of these large vessels. - eliminates dange rou s, haphazard hand twi rl ing. , Two separate tentative standards for I ce Cream and Write today for ca talog. e Cheese fillers were combined into a single THE GARVER MANUFACTURING CO. Cottag Dept. JM, Union City, Ind., USA new 3-A Sanitary Standard which was approved. for Four Decodes" The new standard for Batch Pasteurizers had been "Babcock Tester Manufacturers under study for several years. Recently increased interest and priority resulted in the completion of this standard at Cincinnati. At the same time, to provide for processing vats for other than pasteuri zation heating applications, a Batch Processor Stand axel was concluded separately. Publication of the new documents will take place in the Jaurnal of Milk and Food T echnology three months prior to the e ffective date. bulk tanks Other tentative standards reviewed at the Cin •Cleans } and all cinnati 3-A meeting were those for welded pipelines, •Sanitizes equipment and recommendations regarding nickel alloy, and thoroughly stainless steel. These tentative proposals were re • Removes and prevents turned to the appropriate Task Committees with milkstone build-up comment for further r evision and re-scheduling at • Helps control mastitis the next 3-A meeting, set for May, 1964, in Bal , Florida. LAZARUS Harbor LABORATORIES INC. dairy indush·y, regulatory and Division, West Chemical Products, Inc., Approximately 100 42·16 West st., Long Island City 1, N.Y. United States Public Health Service representatives participated in the Cincinnati sessions. The meet Dyne, lobac, Pipeline Powdr Plus, Super ALSO MAKERS OF Powdr Plus, Foamchek, and Foamchek·lOO ings were preceded by a guided tour of the USPHS Robert A. Talf Sanitary Engineering Center in Cin TOXIN RESPONSIBLE FOR BOTULISM cinnati. A DEADLY POISON The 3-A program, which is supported b y e very national dairy trade association, is an entirely volun Scientists at The University of Michigan say the tary undertaking which has resulted in standards' toxin r esponsible for botulism is the most powerful being issued for 19 items of dairy indush·ial supplies and deadly poison known to man. or equipment. Generally speaking, 3-A standards Cobra venom, curare and arsenic are mild by com axe acceptable in public health jurisdictions in nearly parison. every town, city, or state in the United States. The Controlled experiments on mice have shown that 3-A Sanitary Standards are cited in the recommended one 1-hunch·ed billionth ( 1/ 100,000,000,000) part of Milk Ordinance and Code of the U. S. Public Health a gram of pure botulism toxin will kill. . It is so Service. potent, it has long been r ecognized as a. prospective

~~Re-closing. Re-closing.~~

~~ASK ASK~~

~~FOR FOR OETAILS OETAILS~~

~~Tester, Tester,~~

~~Bag Bag Openers. Openers.~~

~~Easy Easy~~

~~Re-opening Re-opening~~

~~and and~~

~~12VOLT 12VOLT~~

~~D.c. D.c.~~

~~Dip Dip &110VOLT &110VOLT~~

~~p e p . . r r A.C. A.C. s, s, Sediment Sediment~~

~~Tight Tight~~

~~Seal Seal Closing. Closing.~~

~~Fort Fort~~

~~Atkinson, Atkinson,~~

~~Wlscons!_l:! Wlscons!_l:!~~

~~ELECTRO ELECTRO~~

~~Lab, Lab, Stainless Stainless KOOLER KOOLER~~

~~NASCO, NASCO, Steel Steel . . for for~~

~~Positive Positive~~

~~INC. INC. Opening, Opening,~~

~~Racks Racks~~

~~for for NASCO NASCO~~

~~Truck Truck~~

~~and and • • Lay-~~

~~Flat Flat Pull-~~

~~Tabs Tabs~~

~~frigeration, frigeration, Ice Ice Boxes, Boxes,~~

~~Pouring. Pouring.~~

~~ABLE ABLE~~

~~Electric Electric~~

~~Re~~

~~. . or or~~

~~Easy Easy ' ' Filling Filling~~

~~and and~~

~~Exclusive, Exclusive,~~

~~PORT~~

~~• • Opens Opens~~

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~~proven proven accessories accessories -~~

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~~• •~~

~~The The 0 0 R I G I N A L L A N I G I R~~

~~• • Two Two needed needed sizeS-6 sizeS-6~~

~~CAN CAN~~

~~GIVE GIVE YOU YOU ALL ALL THESE THESE~~

~~ADVANTAGES ADVANTAGES~~

~~()~ ()~ WHIRL-PAK WHIRL-PAK~~

~~REPLACES REPLACES~~

~~GLASS GLASS~~

~~FOR FOR MILK MILK SAMPLING SAMPLING~~

~~In In a a~~

~~recent recent~~

~~scientific scientific~~

~~report report~~

~~to to~~

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~~of of~~

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~~150 150~~

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~~smells smells~~

~~absolutely absolutely~~

~~produce produce horrible. horrible.~~

~~toxin toxin~~

~~at at~~

~~normal normal~~

~~refrigerator refrigerator~~

~~temp~~

~~e ratme. ratme.~~

~~The The~~

~~it's it's the the~~

~~most most~~

~~powerful powerful~~

~~biological biological~~

~~known known~~

~~to to Their Their~~

~~man. man.~~

~~studies studies~~

~~have have~~

~~shown shown~~

~~that that~~

~~the the~~

~~bacteria bacteria~~

~~can can~~

~~Comment~~

~~e d d~~

~~one one~~

~~public public~~

~~health health~~

~~scientists: scientists:~~

~~Ile Ile (Michigan) (Michigan) "True "True~~

~~women women~~

~~e arlier arlier this this year. year.~~

~~refrigerators. refrigerators.~~

~~identiy identiy~~

~~the the~~

~~strain strain~~

~~of of~~

~~botulism botulism~~

~~that that~~

~~killed killed~~

~~two two~~

~~Grosse Grosse~~

~~can can~~

~~incubate incubate~~

~~the the~~

~~botulina botulina~~

~~research research for for~~

~~research research~~

~~bacteriologist bacteriologist in in~~

~~laboratory laboratory~~

~~John John T. T.~~

~~Graikoski Graikoski~~

~~e lped lped~~

~~40 40~~

~~degrees. degrees.~~

~~The The~~

~~U-M U-M~~

~~cal cal researchers researchers engineering engineering noted noted~~

~~of of~~

~~food food that that~~

~~they they preservation. preservation.~~

~~Kempe Kempe~~

~~and and~~

~~temperature temperature~~

~~of of~~

~~the the~~

~~average average~~

~~for for~~

~~refrigerator refrigerator some some~~

~~10 10 years years~~

~~is is~~

~~just just in in~~

~~a a about about series series~~

~~of of studies studies on on~~

~~the the~~

~~chemi~~

~~toxin toxin~~

~~at at~~

~~temperatures temperatures~~

~~below below~~

~~gineering gineering~~

~~40 40~~

~~degrees, degrees, has has been been~~

~~whereas whereas~~

~~vvorking vvorking the the~~

~~with with~~

~~botulism botulism~~

~~problems problems~~

~~showed showed~~

~~that that~~

~~type type~~

~~E E~~

~~botulina botulina~~

~~Prof. Prof.~~

~~Lloyd Lloyd can can~~

~~grow grow L. L.~~

~~Kempe Kempe~~

~~and and~~

~~form form of of the the~~

~~U-M U-M Coll ege ege~~

~~of of~~

~~En~~

~~American American~~

~~Microbiologists, Microbiologists,~~

~~muscles muscles Kempe Kempe~~

~~are are~~

~~the the~~

~~and and first first Graikoski Graikoski to to suffer, suffer, then then th e e heart. heart.~~

~~nerves nerves~~

~~and and muscles, muscles,~~

~~causing causing paralysis. paralysis.~~

~~Breathing Breathing~~

~~Ohio~~

~~swift. swift.~~

~~. .~~

~~(No (No~~

~~registration registration The The poison poison fee fee sets sets c~~

~~harg e up up d) . . "roadblocks" "roadblocks"~~

~~between between~~

~~Engineering Engineering~~

~~Center, Center,~~

~~4676 4676 gets gets~~

~~Columbia Columbia~~

~~into into~~

~~the the Parkway, Parkway, blood blood~~

~~Cincinnati, Cincinnati, stream, stream,~~

~~the the~~

~~consequences consequences~~

~~are are~~

~~t e r. r. 'Vrite: 'Vrite:~~

~~Dir~~

~~tor, tor,~~

~~Training Training~~

~~Pro~~

~~g ram, ram,~~

~~Robert Robert~~

~~absorbed absorbed~~

~~A. A.~~

~~Taft Taft~~

~~sluggishly sluggishly~~

~~by by~~

~~th e e~~

~~int~~

~~e stines, stines,~~

~~but but~~

~~when when stitutional stitutional~~

~~it it~~

~~Sanitary Sanitary~~

~~Food Food~~

~~S e~~

~~rvic~~

~~e, e, Taft Taft~~

~~Engine~~

~~ring ring~~

~~Cen~~

~~acid acid~~

~~vegetables~~

~~. .~~

~~Once Once~~

~~in in~~

~~December December~~

~~the the~~

~~body 2-6: 2-6:~~

~~, , Publi the the~~

~~c c toxin toxin~~

~~H ea~~

~~lth lth is is S e rvic~~

~~e e Training Training~~

~~Course, Course,~~

~~In~~

~~eating eating~~

~~improperly improperly~~

~~Illinois Illinois canned canned~~

~~. .~~

~~foods foods - meat, meat, fish fish~~

~~or or~~

~~non~~

~~vVrite: vVrite:~~

~~The The~~

~~Harli~~

~~rare rare~~

~~e e F. F.~~

~~victim victim Zimmem1an~~

~~of of~~

~~th , , e e P . . poison poison~~

~~0. 0. Box Box 197, 197, usually usually~~

~~La La Grange, Grange,~~

~~gets gets~~

~~it it by by~~

~~Annual Annual M ee ting, ting,~~

~~Hot lation. lation. e~~

~~l l~~

~~Knickerbocker, Knickerbocker,~~

~~Chicago,~~

~~. . Illinois. Illinois.~~

~~November November~~

~~19-20: 19-20:~~

~~Quality Quality~~

~~Chekd Chekd~~

~~Dairy Dairy~~

~~' ' Products Products has has Association, Association,~~

~~never never~~

~~been been~~

~~recommended recommended~~

~~for for the the~~

~~general general~~

~~popu~~

~~Ohio. Ohio.~~

~~(No (No~~

~~regis. regis.~~

~~fee fee~~

~~charged). charged).~~

~~But But~~

~~because because~~

~~the the~~

~~dis~~

~~ea se se is is~~

~~so so~~

~~rare, rare,~~

~~immunization immunization~~

~~gineering gineering~~

~~C e nter, nter,~~

~~4676 4676~~

~~Columbia Columbia~~

~~Parkway, Parkway,~~

~~Cincinnati, Cincinnati,~~

~~the the~~

~~bacteria bacteria~~

~~and and~~

~~its its~~

~~deadly deadly~~

~~Write: Write:~~

~~by-product. by-product. Dir~~

~~ec tor , , Training Training~~

~~Program, Program,~~

~~Robert Robert~~

~~A. A.~~

~~Taft Taft~~

~~En~~

~~take take~~

~~such such~~

~~of of~~

~~shots shots Milk Milk~~

~~when when~~

~~and and Milk Milk they they~~

~~Products, Products, are are~~

~~going going Tal£ Tal£ to to Engineering Engineering~~

~~work work~~

~~with with Center. Center.~~

~~November November~~

~~18-22: 18-22: the the~~

~~proper proper PHS PHS~~

~~Training Training toxoid. toxoid.~~

~~Course Course~~

~~It It~~

~~is is customary customary Chemical Chemical~~

~~Analysis Analysis for for~~

~~research e rs rs to to~~

~~Peterson, Peterson,~~

~~immunized immunized 1145 1145~~

~~19th 19th~~

~~Stre~~

~~against against e~~

~~t, t, N. N. W the the . , , Washington, Washington, disease disease~~

~~with with~~

~~D. D. C. C. an an~~

~~injection injection~~

~~of of~~

~~tion, tion,~~

~~Statler Statler~~

~~Hilton Hilton~~

~~Hot~~

~~e l, l,~~

~~the the Dallas, Dallas, U-M U-M~~

~~Texas~~

~~departm~~

~~. . Write: Write: e nt nt~~

~~. of of E. E.~~

~~L. L. bacteriology~~

~~, ,~~

~~people people~~

~~can can~~

~~be be~~

~~November November~~

~~6-8: 6-8:~~

~~Milk Milk~~

~~Indush~~

~~·y ·y Foundation, Foundation,~~

~~Annual Annual~~

~~According According Conven~~

~~to to~~

~~Dr. Dr.~~

~~·wa~~

~~lter lter J. J.~~

~~Nungester, Nungester,~~

~~chairman chairman~~

~~of of~~

~~N. N. W~~

~~. , , Washington, Washington,~~

~~D. D.~~

~~C. C.~~

~~20006. 20006.~~

~~acids acids~~

~~in in~~

~~the the~~

~~protein protein~~

~~that that~~

~~turns turns~~

~~it it~~

~~into into~~

~~a a~~

~~lethal lethal D a llas~~

~~poison. poison. , , T~~

~~exas. exas.~~

~~Writ~~

~~e: e:~~

~~Robert Robert H. H.~~

~~North, North,~~

~~910 910~~

~~17th 17th~~

~~Street, Street,~~

~~gists gists~~

~~say say~~

~~it it~~

~~is is~~

~~the the~~

~~peculiar peculiar~~

~~facturers~~

~~arrangement arrangement , ,~~

~~59th 59th A!mual A!mual of of~~

~~the the Convention, Convention, amino amino~~

~~Sheraton-Dallas Sheraton-Dallas~~

~~Hotel, Hotel,~~

~~ceptive ceptive~~

~~November November~~

~~signs signs~~

~~of of~~

~~3-6: 3-6: being being~~

~~Intern~~

~~a a very very a~~

~~tional tional~~

~~good good Association Association food . . of of Bacteriolo Ice Ice Cream Cream~~

~~Manu~~

~~linum." linum."~~

~~1145 1145 Oddly, Oddly, 19th 19th~~

~~the the Stre~~

~~e protein protein t, t,~~

~~N. N.~~

~~W . , , content content Washington, Washington,~~

~~gives gives D. D. the the C~~

~~. .~~

~~de~~

~~Statler-Hilton~~

~~by by , ,~~

~~a a Dallas Dallas~~

~~microscopic microscopic~~

~~Texas. Texas. Write: Write: organism organism George George~~

~~called called W. W. Weigold, Weigold,~~

~~"Clostridium "Clostridium~~

~~botu~~

~~November November~~

~~3: 3:~~

~~Dairy Dairy~~

~~Soci~~

~~e ty ty~~

~~International International~~

~~The The~~

~~poison poison Annual Annual itself itself~~

~~Meeting, Meeting, is is a a protein protein substance substance~~

~~produced produced~~

~~weapon weapon~~

~~for for bacteriological bacteriological~~

~~warfare. warfare. COMING COMING EVENTS EVENTS~~

~~NEWS NEWS~~

~~Al\TJ) Al\TJ) EVENTS EVENTS 345 345~~

~~' I I 346 NEWS AND EVENTS~~

McCaffrey Calibration Flask* from. Provides a standard in dairy industry laboratories for checking commercial milk dilution bottles Milk and water laboratories require dilution bottles calibrated at· 99 ml with an accuracy of ±2 ml following the standard methods for the examination set by the American Public Health Association. How ever, in mass production, the calibrations are made without individ ual bottle capacity checks. For this reason, the McCaffrey Calibration· Flask is ideal for use in dairy industry laboratories as a standard for· checking commercial milk dilution bottles. It is made of borosilicate glass, with 3 etched calibration marks . . . to contain 97 ml, 99 ml and 101 ml with ±0.16 ml volumetric tolerance as required by Federal Specifications DD-V-581a. Flask features a 40 mm diameter funnel top for easy filling from dilution bottle, allows capac ity of bot tle to be quickly checked to fall between the 97 and 101 graduation marks. Dimensions: 160 mm high, 60 mm diameter at base. No. M81 00-McCaffrey Calibration Flask. Each ...... $6.50 6, each ...... 6.00 * Design suggested by J. C. McCaffrey, Chief, Bureau of Sanitary Bacteriology, State of Illinois, Department of Public Health, Division of Laboratories. Scientific Products' 1 6 regional stocking locations maintain a complete line of dairy laboratory apparatus . . . supplies . . . glassware ... chemicals and Difco media. Whatever your labora tory requirements, S/P will be glad to assist you. For prompt service, contact the region manager at the S / P office nearest you. scientific products DIVISION OF AMERICAN HOSPITAL SUPPLY CORPORATION GENERAL OFFICES : 1210 LEON PLACE, EVANSTON, ILLINOIS 60201 REGIONAL STOCKING LOCATIONS: ATLANTA • BOSTON • CHARLOTTE • CHICAGO • COLUMBUS • DALLAS • DETROIT • KANSAS CITY • LOS ANGELES MIAMI • MINNEAPOLIS NEW ORLEANS • NEW YORK • SAN FRANCISCO • SEATTLE • WASHINGTON, D. C.

STATEI'v!ENT OF OVVNERSHIP, MANAGEMENT AND CIRCULATI01 (act of October 23, 1962; Section 4369, Title 39, United of bonds, mortgages, or other secmities are: States Code ) None - Non-profit Corp. Of The Journal of Milk and Food Technoloy, published Col umn one average No. copi es each issue during preceeding 12 mon ths - Co lumn two sisgle issue- nearest to filinr date. monthly at Blue Ridge Rd., R. R. 6, Shelbyville, Indiana, for A. Total No . Copies Printed October 9, 1963. (Net Press Run) ______5142 4800 The names and addresses of the publisher, editor, and B. Paid Circulation man~g.ing editor are: 1. To tenn subscribers by mail, carrier Publisher, International Association of Milk, Food and En delivery or by other means ___ _4831 4703 v.iromnental Sanitarians, Inc. 2. Sales tluough agents, new dealers Editor, Dr. J. C. Olson, University of Minnesota, St. Paul, or otherwise ------17 Minn. C. F ree Distribution (including Managing editor, H . L. Thomasson, R. R. 6, Shelbyville, samples) by mail, carrier delivery, Ind. or by other means ------113 96 The owners of International Association of Milk, Food and D. Total No. of Copies distributed. Enviromnental Sanitarians, Inc. are: (Sum of lines B1, B2 and C) ___ _4961 Non-profit Corp. - No stockholders. I certify that the statements made by me above are correct The known bondholders, mortgagees, and other security and complete. holders owning or holding 1 p er cent or more of total an1ount H . L. Thomasson, Managing Editor

~~IX IX~~

~~CLF.VELAND CLF.VELAND lJ , , OHIO OHIO~~

~~THE THE HAYNES HAYNES MANUFACTURING MANUFACTURING CO. CO.~~

~~U. U. S. S. Stonewar e e ------Inside Inside Back Back Cover Cover~~

~~TUBES- PACKED PACKED 1 .2-4 .2-4 OZ . . T\)BES T\)BES PER PER CARTON CARTON The The~~

~~He il il Co . . ------V II II~~

~~SPRAY- PACKED PACKED 6 - 16 16 OZ. OZ. CANS CANS PER PER CARTON CARTON~~

~~SANITARY SANITARY • • NON NON TOXIC TOXIC • • ODORLESS ODORLESS • • TASTELESS TASTELESS~~

~~The The Haynes Haynes Mfg. Mfg. Co . . ______IX IX~~

~~Beverage Beverage Plant~~

~~s- B ake ri es- Canneries- Packing Packing Plant s s The The Garver Garver Mfg. Mfg. Co. Co. ------344 ------344~~

~~For For U se se in in · I I Dairies- Ic e e Cream Cream Plants- Bre we ri es~~

~~Scientific Scientific ~ ~~~

~~Products Products~~

~~------346 -----346 PROCESSING PROCESSING AND AND PACKAGING PACKAGING EQUIPMENT EQUIPMENT~~

~~ESPECIALLY ESPECIALLY DEVELOPED DEVELOPED FOR FOR LUBRICATION LUBRICATION OF OF FOOD FOOD~~

~~Pennsalt Pennsalt Chemicals, Chemicals, Inc. Inc. ______~~

~~II II~~

~~· ' ' l l~~

~~I I Olin Olin i ng ng Mat food food hi eson eson additive additive Chemica regulation. regulation. l s, s, Inc . . ------VIII -VIII~~

~~. .~~

~~' '~~

~~used used~~

~~in in compliance compliance~~

~~with with~~

~~an an exist~~

~~Nasco Nasco Inc . . ------345 345~~

~~food food processing processing equipment equipment when when~~

~~Monarch Monarch Chemicals , , Inc. Inc. ______343 343~~

~~safely safely utilized utilized as as a a lubricant lubricant fo r r~~

~~Lazarus Lazarus Laboratories Laboratories ______approved approved by by F.D.A. F.D.A. and and 344 344 can can be be~~

~~Klenzade Klenzade All All Produ Lubri cts, cts, - Film Film Inc. Inc. ------ingredients ingredients are are V V~~

~~SPRAY SPRAY~~

~~TUBE TUBE AND AND~~

~~IAMFES, IAMFES, Inc. Inc. ______X X~~

~~Available Available For D t odge odge Laboratories Laboratories in in bofh bofh ------Inside Inside Front , , 1 1~~

~~Difco Difco Laboratories Laboratories ------VI ------VI~~

~~C ; ea m ery ery P ac k age age Mfg. Mfg. Co. Co. ------V II II~~

~~Babson Babson Bros , , Co . . ______Back Back Cover Cover~~

~~A m e ri can can Can Can Co. Co. ______IV IV~~

~~INDEX INDEX TO TO ADVE RTISER S S~~

~~------~~

~~WHEN WHEN USED USED IN IN COMPLIANCE COMPLIANCE~~

~~WITH WITH A A~~

~~EXISTING EXISTING FOOD FOOD~~

~~ADDITIVES ADDITIVES~~

~~REGULATION~~

~~. .~~

~~418 418~~

~~0 0~~

~~Lorain Lorain Avenue Avenue • • Cleveland Cleveland 13, 13,~~

~~Ohio Ohio~~

~~SAFELY SAFELY USED USED AS AS A A SANITARY SANITARY LUBRICANT LUBRICANT FOR FOR FOOD FOOD PROCESSING PROCESSING~~

~~EQUIPMENT EQUIPMENT~~

~~THE THE~~

~~HAYNES HAYNES~~

~~MANUFACTURING MANUFACTURING~~

~~CO. CO. HAYNES~~

~~- SPRAY SPRAY INGREDIENTS INGREDIENTS CONFORM CONFORM WITH WITH FDA FDA REGULATIONS REGULATIONS AND AND CAN CAN BE BE~~

~~SHIPPINC SHIPPINC~~

~~4180 4180 W£1CHT-7LBS. W£1CHT-7LBS.~~

~~Lorain Lorain~~

~~Avenue Avenue~~

~~• • Cleveland Cleveland Pac\ed Pac\ed 13, 13, 100 100 Ohio Ohio to to the the box . . Order Order through through your your da ir y y s upply upply hous e~~

~~, ,~~

~~THE THE~~

~~HAYNES HAYNES MANUFACTURING MANUFACTURING PAtKm PAtKm~~

~~oL oL 1·12 1·12~~

~~GAHS GAHS~~

~~PER PER CO. CO.~~

~~CARTON CARTON~~

~~J • , , A y ai/ab/e ai/ab/e lor lor J~ · . . and and 2~ · · 2 •, •, 3 " " fillings. fillings.~~

~~Withstand Withstand sterilization sterilization long long life, life, use use~~

~~over over and and over over~~

~~bactericidal bactericidal treatment treatment~~

~~of of equipment. equipment.~~

~~Help Help~~

~~overcome overcome~~

~~line line~~

~~vibrations vibrations~~

~~Odorless, Odorless,~~

~~polished polished~~

~~surfaces, surfaces,~~

~~easily easily~~

~~cleaned cleaned~~

~~by by the the use use of of the the finger finger method method may may entirely entirely destroy destroy previou s s~~

~~Eliminate Eliminate~~

~~line line blocks blocks~~

~~possible possible~~

~~by by old old~~

~~fashioned fashioned · lubricating lubricating methods. methods. Spreading Spreading lubricants lubricants Non-porous, Non-porous, no no seams seams or or crevices crevices~~

~~The The No No Haynes-Spray Haynes-Spray sticking sticking~~

~~to to~~

~~fittings fittings eliminates eliminates~~

~~the the~~

~~danger danger~~

~~of of contaminatian contaminatian which which~~

~~is is~~

~~Sanitary, Sanitary,~~

~~unaffected unaffected~~

~~by by~~

~~heat heat~~

~~or or fat~~

~~s s~~

~~Self-centering Self-centering~~

~~R~ R~~~

~~flce flce by by U.S . . PKbfie PKbfie HeaWt HeaWt~~

~~Se!Wiu Se!Wiu~~

~~fight fight joints, joints, no no~~

~~leaks, leaks, no no shrinkage shrinkage Time ·s aving, aving, easy easy to to auembl 1 1~~

~~~ ~ C~IVUtl3 C~IVUtl3 ,4eWaa~ ,4eWaa~ ltli& ltli& flee flee $NA"P!fl'rE $NA"P!fl'rE Oru~Uuucu Oru~Uuucu t4e4e t4e4e lf(ifk lf(ifk cued cued Cede Cede~~

~~Tke Tke HAYNES-SPRAY HAYNES-SPRAY lf(ekJut lf(ekJut .C~ .C~ lf(elluul lf(elluul "' "'~~

~~NEOPRENE NEOPRENE GASKET GASKET lor lor Sanitary Sanitary Fittings Fittings~~

~~NON NON -TOXIC -TOXIC~~

~~deoned deoned daily . .~~

~~~ ~ LEAK-PREVENTING LEAK-PREVENTING~~

~~MACHINE MACHINE PARTS PARTS w h; ch ch ar e e~~

~~FITTINGS FITTINGS~~

~~ODORLESS ODORLESS~~

~~-TASTELESS -TASTELESS~~

~~and and f o r r All All OTHER OTHER SANITARY SANITARY~~

~~SNAP SNAP INTO INTO~~

~~~LOW ~LOW COST COST MACHINE MACHINE PARTS PARTS ••• ••• RE-U$ABU RE-U$ABU~~

~~GLA SS SS & & PAPER PAPER SANITARY- FilliNG FilliNG PURE . .~~

~~PO SI TI V E E PUMP PUMP PARIS PARIS~~

~~CAPPER CAPPER~~

~~SLIDES SLIDES~~

~~& &~~

~~PART~~

~~S S~~

~~fliNT fliNT WHEN WHEN IN IN CONTACT CONTACT WITH WITH FOOD FOOD PRODUCTS . .~~

~~SANITARY SANITARY~~

~~SEALS SEALS & & PARTS PARTS NEUTRAL. NEUTRAL. WILL WILL NOT NOT TURN TURN RANCID- CONTAMINATE CONTAMINATE OR OR~~

~~HOMOGENIZER HOMOGENIZER PISTONS PISTONS CONTAINS CONTAINS - RING< RING< NO NO ANIMAL ANIMAL OR OR VEGETABLE VEGETABLE FATS . . ABSOLUTELY ABSOLUTELY~~

~~SAN~~

~~ITARY ITARY~~

~~VALVES VALVES~~

~~Ul.P . . UNITED UNITED STATES STATES PHARMACEUTICAL PHARMACEUTICAL STANDARDS STANDARDS~~

~~3kw£4 3kw£4 Med Med ~ ~ ~ ~ ~ : :~~

~~HAYNES-SPRAY HAYNES-SPRAY~~

~~lf(i6t-l'ike lf(i6t-l'ike~~

~~Fuce Fuce Tlcio Tlcio~~

~~SEAT SEAT FITTINGS FITTINGS~~

~~HUGS HUGS~~

~~STANDARD STANDARD BEVEL BEVEL PRECISION PRECISION STANDARDS STANDARDS~~

~~FORM - FIT" FIT"~~

~~WIDE WIDE FLANGE FLANGE MOLDED MOLDED TO . .~~

~~HAYNES HAYNES $NA1'!fl'l'E $NA1'!fl'l'E GASKETS GASKETS r---~-n....,for...... M~e""m~b-e... r.... sh~i-p.-.~.-.~.-.--~~~

~~INTERNATIONAL ASSOCIATION OF MILK, FOOD & ENVIRONMENTAL SANITARIANS, INC. !c , Box 437, Shelbyville, Indiana Name ------Date ••~ Please Print ' Address ------______------;---- [] Renewal~~

~~------~ ------[] New~~

~~Business Affiliation ------____ ------0 Re-instatement Annual Dues $7.00 [] Check 0 Cash (Membership Includes Subscription to Journal of Milk & Food Technology.) Plea'Se Print~~

~~Recommended by~~

~~Shelbyville, Ind. Subscription Order Box 437 JOURNAL OF MILK & FOOD TECHNOLOGY (Monthly Publication)~~

Name ------Date Please Print Address ------~------[] New ------0 Renewal Educational Institution & Pub Iic Libraries Individual Non-Member Subscription (Annually) $8.00 (Annually) $6.00 [] Check 0 Cash Governmental Agencies, Commercial Organizations (Please Print)

~~I. A. M. F. E. S. & J. M. F. T. Change of Address Box 437, Shelbyville, Ind. FROM~~

~~Name ------Date Please Print Address TO~~

~~Name Please Print~~

Address ------·• Plea'Se Print i I. A. M. F. E. S. & J. M. F. T. Order for 3A Standards Box 437, Shelbyville, Ind. I Name ------Date Please Print I ( Address ------( ) Complete Set @ $3.00 = ------( ) Complet set bound (durable cover) @ $4.75 .50 f ( ) HTST Std-with cover = ( ( ) HTST Std-without cover = .45 5 Year Service on Standards as Published = 2.50 additional ~ ( Order for Reprints of Articles ~ Amt. ------Title ------C Schedule of prices for reprints F. 0. B. Shelbyville, Indiana ~ 1 Page 2 Pages 3 & 4 Pages 6 & 8 Pages 12 P. Cover C 100 or less $12.50 $15.00 $21.00 $30.00 $50.00 $21.67 ( Add'l. 100's 1.60 1.60 3.00 4.20 7.00 3.37 c ~----,__.._.__...,.._.._..~,_," ____...,.,.,_~~-~- · ~~...... ,.,..J. X

~~NEW NEW YORK YORK • • CHICAGO CHICAGO • • HOUSTON HOUSTON • • LOS LOS ANGELES ANGELES~~

~~Stat es es Stoneware Stoneware Co. Co.~~

~~trade trade mark mark af af Th e e U nited nited~~

~~TYGON TYGON is is a a registered registered~~

~~giving giving complete complete information. information.~~

~~for for free free 28-pg . . Bulletin Bulletin T-101 T-101~~

~~Tubing Tubing in in your your plant? plant? Write Write~~

~~advantages advantages of of using using Tygon Tygon~~

~~Why Why not not investigate investigate the the~~

~~vac uum uum types. types.~~

~~braid-reinforced braid-reinforced and and~~

~~to to 4" 4" ID ID x x 5"0D , , including including~~

~~stocked stocked sizes , , 1/ 16" 16" ID ID x x 1 / 8" 8" OD OD~~

~~It ' s s availab l e e in in over over 70 70 stan d ard , ,~~

~~unique unique combination combination of of advantages . .~~

~~clear, clear, flexible flexible pl astic astic Tubing Tubing off ers ers a a~~

~~and and b everages, everages, yo u ' ll ll find find Tygon Tygon~~

~~When When it it comes comes to to h and lin g g liquid liquid foods foods~~

~~resists resists bacterial bacterial growt h. h.~~

~~-easily -easily clean e d . . Its Its smooth, smooth, hard hard bore bore~~

~~TYGON TYGON TUBING TUBING is is readily readily ster ili zab l e e~~

~~at at a ll ll times. times.~~

~~visual visual insp ec tion tion of of fl uid uid flow flow~~

~~TYGON TYGON TUBING TUBING is is "g l ass-clear," ass-clear," affor din g g~~

~~fittings fittings and and coup l ings. ings.~~

~~are are fast fast and and easy, easy, re qui Te Te a a minimum minimum of of~~

~~TYGON TYGON TUBING TUBING is is flexible - set-ups set-ups~~

~~attack attack by by food food aci d s. s.~~

~~TYGON TYGON TUBING TUBING is is not not s ubj ec t t to to~~

~~odor odor of of food food products. products.~~

~~not not affect affect e ith er er the the flavor flavor or or~~

~~"Food "Food Additive Additive Am e ndm e nt ") -will -will~~

~~(comp li es es f ull y y with with th e e FDA's FDA's~~

~~TYGON TYGON TUBING TUBING is is non -to xic xic THE TYPE IS SMALL, BUT THE MESSAGE IS BIG! ANY MILKING MACHINE MANUFACTURER CAN SELL YOU A CHEAP MILKING MACHINE~~

If you are willing-to sacrifice good cow milking and easy But cheap rubber 11 ding uses" are n good way to ho ld the cleaning, you can buy a real cheap cow milker. A Dairyman price d own when you sign an order (often t hey will be called must decide if he wants good cow milking; also he must decide a milk valve). Later you will be called on by your Milk In if he wants real honest CLEANED IN PLACE WASHING ... spector to get a proper va lve. Then you h ave the installa tion Most Dairymen know that anything short of good cow milking cost plus the va lve cost to add to your original price. The is going to be short on each milk check, month after month, time to get the right milk va lves is at the tim e the origina l ( year after year. This means the money you save on the pur installation is made . .. it will cost much less to do it at .. chase of your milking machine will be taken from you many that time. ' times over so long as you use that cheaper machine. YOU HAVE TO CONSIDE~ THE FILTER BABSON BROS. COULD BUILD We can't talk about pipeline milking without talking a bout A MILK CLAW BUT WE WON'T the filtering of milk. Most Dairym en must filter t heir milk ... We understand the importance of the break in the column the law requires that. Some milking systerns use a "sock of milk that only a Surge Breaker Cup can give you. (There is filter" ... this is a filter that is placed in the line and a ll no better way to understand why we use a Breaker Cup than milk must pass through this sleeve or sock. Some systems usc to study the movies that the Patent Examiners in Washington a circular filter disc .. . this disc may be mounted in a holder studied before they awarded Babson Bros. Co. Patent #2709416 . that tits in the milk hose or in the case of the S urge Breaker It takes eight minutes to view this movie and your Surge Cup it can be placed in the base of the Breaker Cup. Many Dealer will be glad to arrange for you to see it. ) areas require the milk to be filtered from each individual cow and where this requirem en t is in force , the round filter pad No milk claw can give you downward and forward Surge is used . Tug and Pull. Almost every set of rules that has been written about good cow milking has some words written about this. More recently the "OUTSIDE-THE-SYSTEM" Filter has Some Milking Machine manufacturers sell weights of various been developed. This system removes all filter pads or "sqcks" sizes to hang on milk claws ... in a great many cases " Milking from the milking system ... this permits a free flow of air Stones" have been put to work by the Dairymen. Weights that can remove all the filtering apparatus from the milk and Milking Stones will do some good, but they are clumsy lines. Thus the milk flow is not forced or sucked t hrough the filter but flows slowly by gravity through the filter. Milking , and difficult for the Dairyman. is not slowed down either by the filter or by the dirt that it Dr. Charles Turner of the University of Missouri says it is might pick up. On an " OUTSIDE-THE-SYSTEM" Filter there important to drop the teat cup as each quarter is milked out. is an electrical control device that lets you know if the filter is If you purchase a machine with a milk claw, t his is difficult plugged. This same " OUTSIDE-THE-SYSTEM" Filter is a or near impossible to do. C.I.P. Filter which lets it tit into our con cept of an " Honest THE TONGANOXIE MILKING SYSTEM Cleaned In Place System." IS JUST ABOUT THE BEST COW MILKING I stuck t hese words in here because when you buy a milk ing system, filtering should be considered . The " OUTSIDE YOU WILL EVER SEE THE-SYSTEM" Filter is one way you can filter on a Surge A Dairyman should understand about the constant vacuum System. If you live in an area where you are required to filter of the low milk line. He should know and understand how the the milk from each cow, then you would put the filter in the dual pumping system isolates the pulsator m ovement from bottom of each Breaker Cup. Those Dair ymen who are using the end of the cow 's teat ... High speed movies make it pos the "OUTSIDE-THE-SYSTEM" Filter are very loud about how sible to analyze the importance of differential . . . so differen much faster they milk. It would a ppear that getting the filter tial is important to all Dairymen. These are things that the out of the milk line is a good idea. Dairyman who is buying a Milking Machine should thor oughly understand. A MILKING MACHINE IS ABOUT THE MOST CONSTANT VACUUM IS IMPORTANT IMPORTANT THING YOU WILL EVER BUY FOR THE CONTROL OF MASTITIS ••• For over fifty years there h ave been companies spring ing up R esearch is recorded that confirms this . .. You can pur that offered a cheap way to milk your cows. If you look for . chase an inadequate vacuum system for less m oney, but if some of these companies today, they are gone. Some went , this inadequate vacuum contributes t <> Garget in your herd broke . .. Some found ou t that they couldn't sell a cheap and reduces your milk check every m onth, then no matter machine and stay in business, so they got out of the milking how little it costs, it will soon becom e hig h-priced . machine business. Som e hang around and try to convince dairym en that they h ave a new, different and cheaper way to CLEANED IN PLACE PIPELINE SYSTEMS milk cows. ARE A MUST FOR TODAY'S DAIRYMEN There is always the "new g uy" who is s ure his promises will It's important that each Dairyman understand that real milk cows and he will take less money for his m achine because C.I.P. cleaning leaves nothing to chance . .. Hoping that the "promises" are so much a part of it, and prom ises are very rinse water and the washing solution slops or sloshes into a cheap . There always have been these "new gu ys" _... t hey vital spot is not good enough. There must be a positive, de may disappear but there will be others who will com e a long. signed fl ow of solution over every milk contact area. The "zon e NOT WILD BUT WISE of contamination" n1ust be washed too .. . that's the area Buying a milking machine is a very importa nt purchase to between the trap and the top of the milk receiver . It could every Dairyman. I don't encourage wild spending ... rath er save you up to 8150 .00 or even m ore on a n installation to ignore I encourage wise spending. Cheapness will not milk your cows this .. . but don 't do it. You m ay get a tank of milk rejected ... it could hurt them and it could hurt you . Take time to or you may reduce the flow of a ir so you get poor milking. study ve ry carefully what it is that is important to get when Either way you will pay out dollars. you buy a milking machine . . . then insist that you g·et it. HOW ABOUT THE ELECTRICAL WORK It will be a very short time and you will know that the first You can hire an electrician to wire up a pipeline milker and cost was unimporta n t .. . but the profits that it will bring will end up with a bunch of electrica l equipment strung all over be very in1portant for every day, every week, every month and the milk house walls ... or you can have a Surge Power Panel for . many years. that is neat, and chances are it wilJ cost less than it will to hire a man to string wires. But the wages of the electrician don't always show in t h e original price ... These wages will sure be on your bill sooner or later. COMPARE THE MILK VALVES A good milk va lve will cost money. It would be easy to make a rubber " dingus" to stop up a hole ... but it can't be kept clean and it does leave milk contact area exposed to fli es and dirt. When the va lve nipple is exposed, it collects fl y specks, which are rubbed off into the inside of the milk hose. © Bab son Bros. Co., 1963 •SURGE, BREAKE R and TONG ANOX IE are Ba bson Bros. Co , trade marks

~~BABSON BROS. co. 2843 WEST 19TH STREET • CHICAGO, ILLINOIS 60623~~