JOURNAL OF MILK AND FOOD TECHNOLOGY Official Publication oj the International Association of Milk and Food Sanitarians (Association Organized 1911) Designated Official Organ of Other Dairy Products Organizations

Office of Publication 374 Broadway, Albany, N. Y. Entered as second class matter at the Post Office at Albany, N. Y., March' 4, 1942, under the Act of March 3, 3879. Published bimonthly beginning with the January number. Subscription rate, $2.00 per volume. Single copy, 50 cents.

(For complete Journal Information, see page 356)

Volume 10 November-December, 1947 Number 6

CONTENTS Editorials Page No. . Food Sanitarians, Inc.” ...... 315 Minnesota Dairy Fieldmen and Inspectors Association...... 317 Correction ...... 317 The Detection and Correction of Bacterial Contamination of Milk Bottles in a Bottle Washer—C. S. Bryan, A. L. Bortree and P. S. Lucas.. 319 New York City’s Restaurant Clean-Up Program—Israel Weinstein...... 323 The Question of Sanitary Standards for Ice Cream Mix Ingredients— Η. H. Sommer...... 331 Annual Report of the Committee on Sanitary Procedure, 1947—C. A. Abele, Chairman ...... 335 Some Aspects of Fishery^ Sanitation—Leslie A. Sandholzer...... 339 Correct Interpretation of Bacteria Count—F. W. Fabian...... 342 Developments in the Market-Milk Industry During World War II— C. J. Babcock...... 345 Report of the Chief of the Bureau of Dairy Industry, Agricultural Research Administration, 1946 ...... 350 New Books and Other Publications ...... 355 Information Concerning Journal of Milk and Food Technolo6y ...... 356 Affiliates of International A ssociation of Milk and Food Sanitarians 357 Association News ...... 358 Annual Report of the Secretary-Treasurer, International A ssociation of Milk and F ood Sanitarians...' ...... '...... 359 Summary of the Thirty-Fourth Annual Business Meeting of the I nter­ national A ssociation of Milk and Food Sanitarians...... 361 Dairy Technology Conference, University of Maryland...... 366 New Members ...... 568 Index to Volume 10...... 370 Index to Advertisers ...... XIV Copyright, 1947, International Association of Milk and Food Sanitarians VI Advertise μ en t s Our Advertisement to Teachers of America!

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When writing to advertisers, say you saw it in this Journal JOURNAL of MILK and FOOD TECHNOLOGY

Title registered U. S. Patent Office

Volume 10 November-December, 1947 Number 6

Editorials

The opinions and ideas expressed in papers and editorials are those of the respective authors. The expressions of the Association are completely recorded in the transactions.

“ · · · Food Sanitarians, Inc.”

N one of the earliest written books of the Bible, there is found this admonition: I “Ye shall not eat of anything that dieth of itself; thou shalt give it to the stranger that is in thy gates, that he may eat it; or thou mayest sell it unto an alien.” Ethics then was not as highly developed as it is now. So we make allowance for this rather “practical” (!) outlook, and commend that far off generation for making a start in pure food control. But it was only in the last century that we made really substantial progress in this matter. The main effort was in the milk, meat, and general food adulteration fields. Then, early in this century, the epidemiological importance of milk became emphasized by the work of the (then) U. S. Public Health and Marine Hospital Service, supplemented by the pioneer work of the New York City Health Department, and several leaders in industry, government, and university. As a result, milk control rose to a great height in effectiveness of regulatory measures, in usefulness of laboratory analytical methods, and in enhanced nutri­ tive and organoleptic quality of milk itself. Milk quality control made great strides. The ante- and post-mortem inspection of .meat was considered primarily an agricultural problem. Food adulteration was treated more as an economic problem, at any rate only secondarily as a health problem. However, the annual publication of outbreaks of disease charged to foods woke up food inspectors and responsible health officers to recognize that existing practises in the general food industry were not negligible health hazards. On top of this came the great increase in the commercialization of food-serving, notably in restaurants, drug stores, and road stands. Improved diagnostic methods and more critical epidemi- 316 ■ E ditorials ological studies added their quota to the sum total of factors which showed that general foods needed study and regulatory supervision for the protection of the public health. Milk sanitarians in official work had been usually required to handle the occa­ sional food poisoning outbreak. So the newer recognition and emphasis found the dairy people to be possessed of the know-how and of the organization to take hold of this new aspect of food quality control. Laboratory methods, useful in milk plant inspection, were applied immediately to general food plant work. Milk plant equipment had been deyeloped· to such a high degree of sanitary utility that much of it was seen as being applicable to general foods. This closer relation in the sanitary field stimulated application of dairy equipment to general food uses—and we now have hompgenized bread and pasteurized dates and vitaminized food and sanitary piping. Vice versa, we have packaged dairy products and continuous processes and stimulated consumer appeal. First one and then another of the branches of the food industry that formerly were leaders in the sanitary and technological field are looking to the milk industry for leadership in sanitary equipment, processing, regulatory procedure, and labora­ tory control. The I nternational A ssociation of M ilk and F ood Sanitarians, I nc. has just been authorized by constitutional amendment to expand its activities into the general food field (heretofore, the Association devoted itself exclusively to dairy products). ’ It constitutes the professional organization where such activities receive inclusive and exclusive emphasis. Its stated objectives include the sanitation technology that is invplved in food handling in general. Most of its members have to supervise both piilk and food anyhow. The enlarged scope of the work of the Association broadens the base for membership and gives a recognized place to general food sanitation in the programs of the annual meet­ ings and in the papers published in its JOURNAL OF MILK AND FOOD TECHNOLOGY. It offers professional fellowship to all who are concerned with food sanitation, and comprises within its membership most of the authori­ ties, researchers, and regulatory officials in the nation (and many abroad). This broadening of declared interest in general foods does not envisage any new activity in food research as such nor in food technology as now compre­ hended in the work of other well known professional organizations in the dairy and food fields. These latter groups are recognized as doing such excellent work in their respective dairy research and general food manufacture and public health nutrition and laboratory standard methods that there is no occasion for the I nternational A ssociation of M ilk and F ood Sanitarians, I nc., to engage in other than just the sanitary and organoleptic aspects of food produc­ tion, handling, and control. Specifically, we are interested in : milk and general dairy products sanitation and quality as heretofore; and additionally, in general food sanitation in its production, processing, and distribution; and in restaurant operation from the standpoint of cleanliness, safety, and quality of food and equipment; in short, in food sanitation—its healthfulness, its organoleptic quality, its attractiveness, its cleanliness, its public health safety. We have come a long way in our knowledge and practise of food handling. But there is yet much more to learn. Well, we are on· the way. Maybe some day we shall know a lot about it. J. H. S. J ournal of M ilk and F ood T echnology 317

Minnesota Dairy Fieldmen and Inspectors Association t the recent Milwaukee joint meeting of the Wisconsin Milk Sanitarians’ A Association and the International Association of Milk and Food Sanitarians, the application of the Minnesota Dairy Fieldmen and Inspectors Association for affiliation with the International was approved. The great state of Minnesota has made outstanding contributions to the dairy industry in able personnel, stimulating ideas, and high quality products. In the milk and food sanitation world, .“Minnesota” means excellence. The whole country—and increasingly, various parts of the world at large—can benefit by the more intimate contact and exchange of ideas that stem from the kind of collaboration made possible by this new affiliation. A man is known by the company he keeps. The International Association of Milk and Food Sanitarians and its affiliated groups are honored by this action of our Minnesota colleagues. We bid them cordial welcome into our widening activities. We invite them to take hold. Again—in union there is strength. Minnesota, we greet you heartily. J. H. S.

Correction In the article entitled “New Qualifications in New York State for Public Health Engineers, Sanitarians, and Inspectors”, this J ournal, September- October issue, pages 301—302 stated that an Associate Sanitarian would have charge in a municipality of not over 350,000 persons. The word “not” was incorrectly inserted. The correct statement reads, “Associate Sanitarian .... in a municipality having more than 350,000 population”.

DR. BREED RET1RES * Γ\ ν November 1, Dr. Robert S. tionally recognized work on the ^ Breed, Professor of Bacteriology classification of bacteria, for his un­ in the Division of Food Science and tiring work down through the years in Technology at the Experiment Station the standardization of official methods at Geneva, retired after thirty-four for the examination of dairy products, years of service at the Station. and for his success in developing In recognition of his contributions younger dairy scientists by his sound to the dairy industry, he was. presented teaching, his steady influence, and his with a scroll from the Milk Industry inspiring nature.” Foundation, Laboratory Section, at the Dr. Breed obtained his B.S. degree recent annual meeting of the Founda­ from Amherst College in 1898, the tion in Miami Beach, ■ Florida, climax­ M.S. degree from the University of ing a series of similar awards from Colorado in 1899, and his Ph.D. de­ national and state organizations which gree from Harvard in 1902. He also he has served through the years. studied at the University of Gottingen The citation read in part as follows: in 1910 and that of Kiel in 1911. After “A distinguished leader in the field of serving for several years on the faculty dairy bacteriology for forty years. of Allegheny College, he joined the Revered for his contributions to dqiry staff of the Geneva Experiment Station science which are legion, renowned for in 1913, and served as Chief of the his part in the development of the Di­ Division of Bacteriology for thirty-two rect Microscopic Method for enumer­ years. During his years a t. Geneva, ating bacteria in milk, for his interna- Dr. Breed’s work received worldwide 318 D r. Breed Retires

recognition and he participated in been used by’ several investigators to many international gatherings in the examine microorganisms in milk. In fields of microbiology and botany in 1897 Stokes reported leucocytes in the his capacity as permanent secretary of milk of a diseased cow. Then Slack in the International Commission on Bac­ 1905 used this procedure to examine teriological Nomenclature. He at­ market milk, and Prescott used it regu­ tended meetings of the World Dairy larly in his Bio-Chemical Laboratory Congress in Berne, Washington, Lqn- to diagnose pathologic conditions in don, and Rome as an official United cows’ udders when the milk contained States delegate. He was also a mem­ leucocytes and streptococcic chains. ber of the U. S. delegation to the Prescott and Breed presented a paper second Inter-American Conference of on body cells in milk before the Rich­ Agriculture in Mexico City in 1942. mond meeting of the American Public This summer he flew to Copenhagen Health Association in October 1909. for the fourth International Congress From this work, the present direct for Microbiology.. microscopic method is sometimes re­ Since 1937 he has served as editor- ferred to as the Prescott-Breed method. in-chief of Bergey’s Manual of De­ However, Breed continued to work terminative Bacteriology, the sixth edi­ with it and studied its possibilities and tion of which will appear about Janu­ limitations. From all this he developed ary 1st. Of equal significance is his a technique for estimating the numbers editorship since 1917 of the Standard of bacteria in milk, and interpreting to Methods for Dairy Products of the a degree the sources of the contamina­ American Public Health Association, tion. Many persons refer to this (offi­ the ninth edition of which will appear cial) “Direct Microscopic Method” as soon. He is the author of numerous the “Breed Method”, the “Breed Station publications and of many arti­ Smear”, the “Breed Count”, and cles in scientific and technical trade others. This technique seems to be journals. „ widely replacing the more expensive Locally, he has served for twenty-five and less critically interpretative agar years as supervisor of Geneva’s milk plate method for estimating the micro- and water supply. He has been active organic content of milk. in the Geneva Rotary Club, the Geneva Closely related to this work has been Historical Society, the University Dr. Breed’s long editorship of the book Club, and the First Presbyterian of methods. His ability to get good Church. In 1941 he was recipient of people to work with him, his attention the Kiwanis Award for outstanding to the details of technique and nomen­ service to the community. He also clature, and his indefatigable industry, assisted Mrs. Breed for several years are tempered by his experience as a in Girl Scout work in Geneva, espe­ milk control official. Such a happy cially as chaperon of the girls who won balance of erudition and practicality has trips to the circus as a reward for good given strength and authoritativeness to work within their Scout troop. this useful standardization work on Although Dr. Breed has an interna­ milk examination. tional reputation for his work in In retirement, he will continue to ' microbiology, he is best known in this travel and carry on his' investigations. country in connection with his work He plans to be in Puerto Rico in Janu­ on the microscopic examination of milk ary, will lecture at the University of and the editing of the numerous edi­ Louisiana in February, and will visit tions of the book Standard Methods the Inter-American Experiment Sta­ for the Examination of Dairy Products tion in Costa Rica in the spring. He (title of the eighth edition). will continue to make his residence in As early as 1897, the microscope had Geneva. 319

The Detection and Correction of Bacterial Contami­ nation of Milk Bottles in a Bottle Washer*

C. S. Bryan, A. L . Bortree and P. S. Lucas Michigan Agricultural Experiment Station Sections of Surgery and Medicine, Bacteriology and P.ublic Health and Dairy East Lansing, Michigan

ometime ago, rinse count examina­ milk bottles persisted; see Table 1. S tions were begun to supplement When it became obvious, after six con­ the visual inspection of milk bottles im­ secutive days of testing, that the source mediately after they came oiit of a four- of contamination was continuous, im­ bottle-wide soaker brush type of bottle mediate chlorination of the milk bottles washer. As a result of this work it was instituted. The bottle washer in was found that the bottles were bac- question had a chlorination attachment teriologically contaminated even though but prior to this time it was used they appeared physically clean. The merely as another inside water cooling rinse counts were made by potiring 10 rinse. The reduction in bacteria count ml. of sterile water into a milk bottle, of the bottles to 30 bacteria or less, see twirling the bottle so that the water Table 2, due to the action of the chlo­ came in contact with most of the inside rine, was satisfactory. of the bottle, and then returning the water to the sterile tube. These tubes Bacteria Counts of M ilk Bottles were taken to the laboratory where through Various Stages of the appropriate dilutions were made and Bottle W ashers plated (using tryptone-glucose-extract- medium) within one-half hour. The Although chlorine treatment sani­ plates were incubated for 48 hours at tized the milk bottles, the recontamina- 37° C, and then counted. Bacteria tiori which occurred after the soaking counts ranging from 10,000 to 94,000 period and prior to the chlorine treat­ per quart, milk bottle were obtained. ment was not eliminated. Therefore, Although Standard Methods for the further work was done to determine the Analysis of Milk and Dairy Products sources of the bacterial contamination. (1) state that milk containers yielding To determine the bacteriological con-. not over one bacterium per milliliter dition of the milk bottles at various of capacity (1000 bacteria per quart stages, the bottle washer was stopped- size milk bottle) are satisfactory, ex­ and suitable bottles removed for rins­ perience has shown that routinely these ing. The sampling points were: (1) bottles, regardless of size, contain 100' just out of the caustic soaking solution, or fewer bacteria when they are prop­ (2) through the outside brushes, (3) erly washed and sanitized. through the inside rinse, (4) through the inside brushes, (5 ) through another Daily R inse Counts of Milk inside rinse, and (6) completely Bottles before and after through the washer. At each point Chlorine T reatment rinsings were made of the four bottles Repeated daily testing revealed that across the washer belt. The counts the high counts of recently washed obtained are presented in Table 3. When no colonies were obtained * Journal article No. 899 (N. S.)# from the Michigan Agricultural Experiment Station. upon plating 1 ml. of rinse water, the 320 Bacterial Contamination of M ilk Bottles

• TA B LE 1

T h e T o t a l N u m b e r o f L i v i n g B a c t e r i a R e c o v e r e d f r o m R e c e n t l y W a s h e d M i l k B o t t l e s W h e n R i n s e d w i t h 10 m l . o f S t e r i l e D i s t i l l e d W a t e r Tryptone-glucose-extract-medium was used in the plating procedure; plates were incu- bated at 37° C. for 48 hours. Day of Bacteria in bottles sampling Vi pint pint quart 1 20,000 50,000 70,000 2 15,000 30,000 54,000 3 23,000 45,000 60,000 4 20,000 34,000 65,000 5 17,000 40,000 55,000 6 20,000 30,000 70,000

results were recorded as 0; actually, ate points at the washer and in the this means less than 10 bacteria were dairy plant. The bacteria counts re­ recovered per bottle. The bacterio­ ported were confirmed by repeated logical condition of the bottles was testings. The raw water supply was satisfactory as they came out of the satisfactory as indicated by its bacteria caustic. In addition, the bottles did count of 10 to 30. On alternate days not become contaminated during tlie this water went through two zeolite outside brushings and rinsings as indi­ 'water softeners prior to its use in the cated by the counts of 0 to 20,' even milk plant. Neither ^softener was a though this water had a high bacteria source of contamination since the count at this time (45,000 per ml.). treated water had bacteria counts of 20 Apparently very little if any, of this and less. water entered the milk bottles at these points. On this account, the inside of B a c t e r i a C o u n t s o f W a t e r C o l ­ the bottles remained in a satisfactory l e c t e d a t t h e B o t t l e W a s h e r condition. The gross contamination a n d t h e C e a t e W a s h e r occurred during the inside rinses, since The high count of 45,000 of first here bacteria counts up to 94,000 were drawn water from a rinse jet which obtained per quart bottle. was reduced to 40 after five minutes of running the water while the washer was idle, indicated that possibly the B a c t e r i a C o u n t s o f t h e W a t e r contamination occurred during periods S u p p l y of operation only. This was confirmed The data of Table 3 directed atten­ by samples of water collected during tion to the water system. Consequently, operation which yielded bacteria counts samples Were collected from appropri­ of 35,000 to 60,000.

TA B LE 2

T h e N u m b e r o f B a c t e r i a i n M i l k B o t t l e s A f t e r t h e C h l o r i n e R i n s e A t t a c h m e n t , o f t h e B o t t l e W a s h e r , W a s P u t i n t o O p e r a t i o n The chlorine content of the rinse applied by jet varied from a minimum of 20 p.p.tn. (parts per million) to a maximum of 75 p.p.m. throughout the day’s run. Day of Bacteria in bottles sampling Vi pint pint quart 1 0 10 0 2 10 0 30 3 10 , 0 10 4 . 0 30 10 5 20 10 0 6 0 20 10 J ournal of M ilk and F ood T echnology 321

TA B LE 3

T h e N u m b e r o f B a c t e r i a R e c o v e r e d b y R i n s e C o u n t s f r o m Q u a r t M i l k B o t t l e s i n V a r i o u s S t a g e s T h r o u g h t h e B o t t l e W a s h e r All bottles were physically clean. The causticity and temperature of the soaking solution was 4.4 percent and 145° F., respectively. Bottle position (left to right) 1 2 3 4 A. No final chlorine treatment. 1. Just out of caustic 0 0 0 0 2. Through outside brushes 0 10 0 0 3. Through inside rinse 70,000 94,000 66,000 81,000 4. Through inside brushes 80,000 73,000 48,000 94,000 5. Through inside rinse 76,000 62,000 53,000 87,000 6. Completely through washer (no chlorine) 88,000 75,000 50,000 72,000 B. Chlorine (30 p.p.m.).treatment of milk bottles on the same day as in A. 1. Just out of caustic 0 0 0 0 2. Through outside brushes 10 0 20 0 3. Through inside rinse 76,000 84,000 75,000 80,000 4. Through inside brushes 62,000 77,000 50,000 63,000 5. Through inside rinse 83,000 65,000 77,000 75,000 6. Completely through washer (treated with chlorine) 0 20 10 10 The water in the chlorine vat (no water rinse of tank 2 had a count of chlorine being used) which was being 200,000. At the end of the day run, recirculated duriiig operation had a when the solutions had been drained bacteria count of 54,000. Obviously from the compartments of the case milk bottles going through these water washer, a sample of water was col­ treatments became contaminated. lected from each inlet (which was sub­ merged during operation). The bac­ S u b m e r g e d I n l e t a t C r a t e W a s h e r . teria count of this water was 200,000. B a c k - s i p h o n a g e ? This bacteria count was reduced to* A study of the arrangement of the 2,000 by merely letting the water run water pipes was in order. The main for five minutes. feed line from the water softeners di­ This reduction in count, as well as vided into two smaller pipes; one led that obtained after five minutes of dis­ to the case washer while the other sup­ carding water at the bottle washer, plied water to the hot (left) side of the suggested that the bacteria were pulled bottle washer. A steam injector heated into the line from the case washer dur­ the water for the h&t side while the ing operation of the bottle washer. washer was in operation. The pipe Observation during operation of the leading to the case washer divided so bottle washer revealed a great deal of that water could be drawn into each of vibration, from the action of the steam the two compartments prior to the op­ injector, along the water lines. The eration of the case washer; therefore, thought .is suggested that this vibration the valves in these pipes were closed may have carried over to the crate during operating procedures. The out­ washer and jarred open the valves on lets of these two pipes were submerged the submerged pipes. Further the in the washing solutions during opera­ spurts of steam at the injector may tion. have created a negative pressure on The trj-sodium phosphate washing this line to pull water from the crate solution, in tank 1 of the case washer, washer into the line to the bottle yielded a bacteria count of 250,000 per washer. No measurements were made ml. during operation, while the clear of the pressures to prove this point, 322 Bacterial Contamination of M ilk Bottles

TA B L E 4 ·

T h e N u m b e r o f B a c t e r i a R e c o v e r e d f r o m Q u a r t M i l k B o t t l e s R e t u r n e d TO THE DAIRy BY THE CUSTOMER Bottle The physical condition of the bottle The number of bacteria present 1. Milky sediment 80,000,000 2. Brown dirt (dry) 30,000,000 3. Milky film 850,000 4.. Fairly clean 12,000 5. Clean 300 6. Clean 20 but the installation of a vacuum a bacteria count of 20 and a clean breaker (about two years ago) on the physical appearance. Consumers of line to the crate washer corrected the milk should respect a milk bottle and contamination problem. Subsequent use it only for milk and should wash water samples collected at the bottle it thoroughly before returning it to the washer (rinse jets) had bacteria dairy. Such cooperation will be re­ counts of under 100 and the bacteria flected in fewer problems for the dairy counts of milk bottles, in all stages of plant operator. treatment through the bottle washetr, have been fewer than 100 per quart S u m m a r y bottle for approximately two years. An instance of bottle washer con­ tamination of milk bottles is described. T h e C o n d i t i o n o f M i l i c B o t t l e s Physically clean bottles yielded bac­ t h a t E n t e r t h e B o t t l e W a s h e r teria counts up - to 94,000 per quart The data presented in this study bottle. Chlorination, as the final treat­ reveal -the effective work done by a ment, yielded satisfactory bottles, properly installed and operated bottle although contamination continued at washer. To determine the load placed the inside rinses. The installation of on the washer a number of rinse counts a vacuum breaker on the water line were made of milk bottles of various between the bottle washer and the crate physical appearances; see table 4. washer corrected the combination prob­ These bottles were returned to the lem. The data presented emhapsize dairy in the condition indicated. In the importance of proper installation of general, the rinse counts of some of case and bottle washers. these clean appearing bottles were low L i t e r a t u r e C i t e d and those of the dirty bottles were 1. Standard Methods for the Examination high. Apparently some customers did of M ilk and Dairy Products. Eighth edition, an excellent job of washing and sanitiz­ American Public Health Association, New ing the returned bottles as indicated by York, N. Y. 323

New York City’s Restaurant Clean-up Program*

I srael Weinstein, M.D. Commissioner of ftHealth, City of New York ilk was the first food to be sub­ mable decorations from crowded public M jected to control by the New York places. There had to be the sinking of City Health Department. In 1896 the a ship and hundreds drowned before Sanitary Code was amended requir­ indignant citizens rose up and de­ ing anyone who desired to sell milk in manded proper inspection of life-saving the City of New York to obtain a per­ equipment. Is it necessary that there mit from the Board of Health. Such be an epidemic of food-borne disease, permits are now recognized as the with its vast toll of illness and death indispensable basis for the administra­ in order that officials realize that haz­ tive control ’■•of a city’s milk supply. ards in food establishments must be At first, milk dealers did not like this eliminated? New York City said no. regulation. But time proved that as the It would not wait. Steps were taken sanitary quality of the milk improved, to remove the danger, even though public confidence grew and the con­ there were many who, because of ignor­ sumption of milk and milk products ance or indifference, were unaware that increased to make the milk industry the health of the people was in what it is today. jeopardy, and did not see the necessity Milk producers know that if the pub­ for stringent measures to correct the lic’s confidence in the wholesomeness perilous situation. of milk were shaken, the milk busi­ Thousands of letters have come to ness would suffer tremendously. They the New York City Health Depart­ are fully aware that good sanitary ment from all over the country written practices mean good business. They by people in all walks of life com­ have profited by complying strictly menting on the “drive” to clean up the with the regulations governing the restaurants. Health officers have asked sanitary standards of . their product. about the techniques that have been used. To begin with, the term “drive” N e e d f o r R e s t a u r a n t C l e a n - u p or “campaign” is unfortunate. Both The New York City Health Depart­ terms imply that the movement is a ment embarked on a. program to con­ temporary one, that a climax in effort vince the rest of the food industry that will be reached, that it will then taper, cleanliness pays good dividends. The off, and finally become quiescent. The restaurant clean-up program which was inspection of restaurants and the insist­ begun in June, 1946, was long over­ ence on their compliance with the pro­ due. Many individuals are aroused to visions of the Sanitary Code are part action only after some great disaster of a continuous service of the Health has occurred. It needed a fire in a Department. There will be no let-up. night club with the loss of several hun­ The work will go on as long as there dred lives for a community to realize is need for it ; and as long as there are the importance of removing inflam­ food establishments in the city, the need for inspection will remain. It is * Presented at Thirty-fourth Annual Meeting of the ^ International Association, of Milk and Food hardly necessary to point out that food Sanitarians. Inc., Milwaukee, Wis., Oct. 16-18, 1947. is a culture medium for bacteria, and 324 N . Y; C.’s R estaurant Clean-u p -Program

'that unless measures are taken to pro­ visitors in this city. He is determined tect it from becoming infected, it may that New York will be the cleanest be the source of disease in human and healthiest large city in the world, beings. and he will give an attentive ear to “Food-poisoning” is a general tepm any suggestion that will further this that includes food infections as well as resolve. This presentation would tell poisoning by heavy metals and other less than the whole truth if it minimized substances. The New York City the essential role of the chief executive Health Department receives annually of t'he city in initiating and making pos­ reports of over 3,000 cases of food­ sible the continuance of a restaurant poisoning in the city, and that is only sanitation program. It is no exaggera­ a small fraction of the total number tion to state that the success that the of cases. The less severe and many plan has attained in New York City of the serious cases are unreported. A has been due in large measure to. the large proportion of all the food-poison­ whole-hearted support of the mayor. ing cases are referable to food estab­ Any health officer who cannot be as­ lishments. sured of such support might well hesi­ During the war, when the entire tate before embarking upon a project, effort of-the country was concentrated that has so often ended in failure. on the destruction of the war-making potential of the enemy, important C o n d i t i o n s P r e v a i l i n g peace time services had to be neglected. It is quite possible that the owners New York City has 110,000 food of some of the food establishments establishments. Included in this num­ took advantage of the situation, and in ber are 15,000 butcher shops, 16,000 order to save expense, made no effort candy stores, 18,000 fruit and vege­ to correct even the gravest sanitary tables stores, and over 22,000 restau­ defect. When the war was over, they rants. These restaurants vary in size still preferred inaction, and tried to from the fountain luncheonette and the hide their negligence behind such “hole-in-the-wall” eating place to the excuses as unavailability of labor and palatial dining halls where over material. It is true that many items 15,000 patrons are served daily. were and still are scarce, but that is no One of the primary reasons for the reason for closing one’s eyes to the lack of good sanitary control in so presence of health hazards. Dishwash­ many restaurants, a reason that is not ing equipment suitable for each type generally recognized, is the fact that of restaurant may not be ready for the great majority of the operators are immediate delivery, but there are plenty not restaurateurs. For the most part of. detergents and hot water. There they are former waiters, salesmen, or is no reason why patrons should be just plain business men who have some forced to use eating utensils that are money to invest, and feel that this type dirty and that have particles of the of enterprise will give them the best food served to the preceding customers yield on' their investment. The great adherent to them. majority of them are entirely ignorant New York City is most fortunate in of the techniques of the preparation having a mayor who recognizes that and ’ serving of food. They cannot the health of the people is the pri­ instruct the staff of cooks, pantry-men, mary concern of government. Mayor and other food handlers who are to be O’Dwyer has a deep interest in all serv­ entrusted with the task of caring for ices that deal with the health and wel­ the food from the time it is received fare of the seven and one-half million from the wholesaler until it is served residents and the million or more daily to the patron. They do not understand J ournal of Milk and F ood T echnology ' 325

the basic principles of restaurant sani­ edge. But that is not enough. Every tation; they have no conception of the restaurant must be safe or must be structure of kitchen equipment; and forced to close the doors. they do not comprehend the need of cleanliness and sterilization in the S a n i t a r y R equirements operation of their establishment. They fall an easy prey to the glib arguments In New York City the regulations of salesmen, and they often purchase governing the conduct of restaurants equipment that is so unsuited to their are part of the Sanitary Code. They needs that it is practically worthless. specify that all food that is served must They judge a machine, by its attractive­ be fresh, sound, wholesome, and safe ness and pay little or no attention to for human consumption. Foods must the ease or difficulty of its operation, be protected from contamination by and to the accessibility of its component dust, dirt, flies, or handling by cus­ parts for inspection and cleaning. To tomers. The restaurants must be kept make the problem still more difficult, free from rats, mice, cockroaches, and many of the smaller eating places have other vermin. All perishable food must space that is totally inadequate for be adequately refrigerated. All rooms their needs. Fountains that were in which food is prepared or stored originally built to handle sandwiches, must be properly lighted and ventilated, cakes, and soft drinks now are used for and kept in a clean and sanitary con­ full-course dinners. There just is not dition. All equipment must be kept room for the proper washing of dishes, clean and must be of sanitary design to say nothing of the other essential and construction. There must be no operations. The owners of these poisonous metals or other harmful sub­ establishments have in a sense been stances near the food. All eating the victims of circumstances. Ignorant utensils must be properly washed and of the most elementary principles of sterilized. Adequate toilet facilities restaurant sanitation, with more must be provided for patrons and patrons than they can serve, and there­ employees. All food handlers must be fore never feeling the need of attract­ cleanly in their habits. They must ing customers, they have gone merrily thoroughly wash their hands before on from bad to worse until all pretense they begin their day’s work, and must of complying with sanitary regulations keep their hands clean all the time that has been abandoned. ? they are engaged in handling food. Even in some of the most preten­ These rules are simple and definite. tious and high-priced restaurants, the It must be apparent even to the most kitchens and stock rooms were found callous and indifferent operator that infested with rodents and other vermin, they are the minimum requirements for and no adequate measures taken to the protection of the public. Yet the protect food from spoilage and con­ neglect of the most elementary prin­ tamination. The owners spend their ciples of sanitation and hygiene on the entire time in the dining rooms greet­ part of a considerable number of ing patrons, supervising decorations, food handlers was astounding. The and seeing that the service is prompt employees were not always to blame. and efficient, but they pay no attention In spite of the requirement that ade­ to the back rooms where the food is quate washing facilities be· available, stored and prepared. Of course this there was a lack of soap and towels is not the story in. all restaurants. and even of running water. Employees Hundreds of them are clean and sani­ blamed the owners, and owners com­ tary and operated on the very highest plained that it was impossible to get plane of safety and scientific knowl­ the employees to abide by the rules 326 N. Y. C. s R estaurant Clean-up P rogram which they laid down. Whoever was $265,000 for the hiring of 101 new at fault, and in most cases both were inspectors. This brought the total at least partly to, blame, sanitary con­ number of health inspectors in the ditions in many restaurants were per­ Department to 354. Of these, 142 mitted to deteriorate. were assigned to restaurant inspection. Rats and mice paraded unabashed Some of the new inspectors were often in full view of the kitchen help. appointed from an existing civil serv­ They gnawed at sacks of flour, they ice list. When the list was exhausted, deposited their excreta on unprotected provisional appointments were made food. Cockroaches and other insects pending a new examination. All appli­ bred in garbage and filth, hid in the cants were interviewed by the Health crevices of poorly constructed tables Department Director of Personnel and and serving counters, and then tracked by the Director of the Bureau of Food bacteria across dishes and pans, across and Drugs. They had to meet the uncovered bread and cake. qualifications set by the Civil Service Perishable foods were not properly Commission. Preference was given to refrigerated. Putrid meat, wormy veterans. Many of the applicants had cereals, rancid fats, and rotten fish had considerable experience in the food were not uncommon sights. In some industry. A group of capable inspect­ of the small luncheonettes food was pre­ ors was selected. Before being sent pared in dark and damp cellars. In into the field they underwent a month one place food was placed on a table of intensive training. After ten days of underneath the stairs. When anyone lectures and demonstrations they ac­ walked up or down the rickety stairs companied the most experienced in­ large particles of accumulated dirt on spectors on their tours for several the underside of the steps were shaken weeks. They were permitted to go off and fell on the exposed food. If out alone only after they had demon­ the whole story were told, the confi­ strated their ability to make a proper dence of the public in the thousands inspection. of eating places in the city would be The Health Department program badly shaken. Yet there were a.great can roughly be divided into two parts: many clean and sanitary restaurants. (1) educational and (2) law enforce­ As is often the case, the innocent must ment. Courses for food handlers were suffer with the guilty. The reputation part of the routine work of the Bureau of the entire industry is stigmatized of Food and Drugs. These were now because a large number of its mem­ greatly intensified. Owners and em­ bers have disregarded the law, which ployees of eating places were invited was written to protect both them and to attend a lecture on restaurant sani­ the public. tation. The importance of cleanliness and sterilization was demonstrated. P l a n o f P r o c e d u r e ’ Stereopticofi slides and motion pictures The New York City Health Depart­ were used to illustrate the lecture. ment’s carefully planned program was Health centers, local neighborhood based on years of experience; includ­ halls, churches, schools, YMCA’s were ing experimentation with both well- all pressed into service. The number known and little-known techniques. A of those attending increased rapidly three-months survey of conditions in until an average of 7,000 persons a the spring of 1946 convinced both the week was receiving instruction in the mayor and the Health Department that proper methods of foodhandling. any further delay would be hazardous At the request of the Catholic Arch­ to the health and safety of the public. diocese of New York a 14-week course The administration appropriated covering all phases of foodhandling was J ournal of M ilk and F ood T echnology , 327

4 given for over two hundred nuns, get meals as part of their pay. Thus brothers and lay workers, who super­ they eat the same food as the patrons. vise the serving of 120,000 meals daily They not only pledged their whole­ in hospitals, homes, and other institu­ hearted support, but translated it into tions. This was the first time that the immediate action by arranging for the Health Department had been asked to printing of leaflets and'pamphlets, and give detailed instruction in food care to organizing courses of instruction in the administrators. The Archdiocese pub­ proper methods of foodhandling. lished the lecture notes in book form. Members of the Boards of Trade in The Federation of Protestant Charities various parts of the city responded to of New York City then asked for a invitations to meet at the Health De­ similar course. The Health Depart­ partment. Since the summer season, ment was very happy to grant its had just started and there was a rush request. The demand for instruction of hundreds of thousands of people to· in scientific foodhandling has increased the beaches, special attention had to be by leaps and bounds and courses given to the restaurants in Coney Is­ have been organized by the Board land, Rockaway, and other resorts in. of Education as well as by the Health the city. The great crowds of people- Department. that seek food, especially during the: From the outset it was made clear week-end, tax all existing' facilities, that the Health Department was not and there is often a temporary break­ out to “catch” restaurant owners and down in sanitary technique. It was to have them punished for infractions made clear that “extenuating circum- of rules. On the contrary, it announced ' stances” would not be accepted as an clearly that it desired to aid in every excuse for unhealthful practices. possible way to have the restaurants Since the luncheonettes and soda operate on a high sanitary plane. Pun­ fountains constituted the most serious itive measures were not to be used problem, special meetings were ar­ except as a last resort. Representatives ranged for them. Their chief difficulty of restaurant associations were invited is lack of space. The Sanitary Code to the Health Department. The pro­ specifies that dishes must be washed gram was outlined. There was to be with hot water and soap or other deter- no unnecessary hardship placed 'upon • gent. Then they must be rinsed in anyone. Perfection was not required. clear water, and finally sterilized by But it was made very clear that any­ proper heat treatment. In over two- thing that jeopardized the health of the thirds of these eating places there was people would not be tolerated for an not even a pretense at sterilization. instant. Where there were minor vio­ Dishes were washed in cool dirty water lations, warnings would be given and a which contained pieces of bread, meat, reasonable time permitted for the re­ and other food that had been brushed moval of these violations. The cooper­ off the plates. Then they were rinsed ation of the restaurant owners was . in water that was equally dirty but pledged. Trade journals printed the did not have quite as much food in'it. pertinent regulations of the Sanitary Since it is not possible to hold one’s Code, and advised their readers to lose hands in water above 135° F. for more no time in complying with them. than a few seconds, it was apparent Next on the program were meetings even to the most casual observer that with the representatives of 60,000 or­ the water in the small basin behind the ganized restaurant workers. They soda fountain was not even uncom­ were quick to see their duty to help fortable to the touch. Needless to say, protect the public as well as themselves. the bacteria in it remained alive and In nearly all restaurants the workers active, In order to comply with the 328 N. Y. C.’s R estaurant Clean-up P rogram

* requirements of the Sanitary Code re­ equipment, so built that it can be easily garding· dishwashing, it. is necessary to taken apart to be cleaned and inspected, have three sinks or a dishwashing is one of the essentials in restaur&nt machine. There was not sufficient room sanitation. for either. Many of the places con­ verted to single-service paper utensils. Health Department engineers and in­ I n s p e c t i o n b y t h e I n d u s t r y spectors showed the owner how to It must be apparent to all that no arrange his space so that proper equip­ program aimed at maintaining res­ ment could be installed. Manufactur­ taurants in a sanitary condition at all ers of paper cups have been swamped times can have much chance of success with orders, and due to shortages in unless the operators themselves appre­ their own industry, have been unable ciate the need of continuous inspections, to supply all who need their product. and are willing to assume part of the Paper dishes alone cannot solve the responsibility for them. If New York problem for all establishments. It may City had to do it alone, the cost of be necessary for the Health Department , maintaining the tremendous staff of to order dishwashing removed to sqme inspectors would be prohibitive. The place other than behind the counter. jo.b simply could not be done efficiently Many restaurant owners complained without restaurant organizations em­ that they could not get needed equip­ ploying their own inspectors. The fact ment. Meetings were held with manu­ that they realized that such an invest­ facturers of dishwashing machines and ment would bring generous dividends other kitchen equipment, of soap, deter-' in the form of increased efficiency and gents, and other products essential for public confidence was very encourag­ maintaining the restaurant in a sanitary ing. At present some 1,000 restaurants condition. Mutual problems were dis­ receive regular inspections by men em­ cussed. Not all needed equipment was ployed for that purpose by the industry. available, but there was a good deal These restaurants for the most part more than most people believed. The belong to large chains, but the same manufacturers were invited and urged thing is being done for many individual to consult with the Health Department establishments by their organizations. in the designing and construction o f' The inspectors are hired by the asso­ new machines. The experience of the ciations to whom they are fully Department was put at their disposal. responsible. A considerable amount of restaurant The Health Department gave every equipment in New York City is con­ assistance in the selection of ■ the men. demned by inspectors because it can­ It recommended _that they have the not be properly cleaned. Particles of same high qualifications as regular food accumulate in pockets where they Health Department inspectors, namely, undergo putrefaction. The manufac­ that they have an adequate academic turers recognized that it was distinctly background with college courses in pobr business to spend money on the chemistry, bacteriology, and the allied construction of machines that would sciences. In addition, they should be not be approved by the Health Depart­ able to teach food handlers how to ment, which was another way of saying comply with the pertinent provisions of that the machines were of little or no the Sanitary Code and get them to help in doing the job properly. It was realize the importance of doing so. The to their advantage to heed the counsel Health Department organized a train­ of Health Department engineers, and ing course for these inspectors similar they promised, that they would avail to the one given to its own inspectors. themselves of the opportunity. Good Frequent conferences are held with J ournal of M ilk and F ood T echnology 329

Health Department officials. Company may finally, after months of delay, have inspectors are required to inspect a the case thrown out of court on a tech­ restaurant about twice a month until nicality, or obtain a nominal fine or it is in good sanitary condition. After suspended sentence for their clients. that, a monthly inspection is usually all Tliis time, however, the Health Depart­ that is necessary. The Health Depart­ ment was prepared. Six able assistant ment requires that the company inspec­ corporation counsels were assigned tors’ reports be left with the operators to the Department. The cases are fully of the establishments and be available prepared, evidence is in the proper for review by the Department at all form, and there are no legal loopholes times. It is, of course, clearly under­ through which dismissal of the cases stood by the restaurant industry that without considering their merits can be the Health Department will continue its obtained. The City of New York owes regular inspections of the establish­ a real debt of gratitude to the magis­ ments. A self-inspection system merely trates who have seen to it that justice supplements the official inspection. The has been meted out promptly and results in the food establishments that effectively. From June 12, 1946 to have accepted this self-inspection pro­ September 30,1947, 35,653 restaurants gram are highly gratifying. Sanitary were inspected. Of these, 3,182 received food handling practices are rapidly be­ summonses. The total amount of fines coming a routine part of the daily work was $256,799. In addition, one opera­ in those establishments. tor received a 60-day jail sentence and another a ten-day penalty. There is no L a w E n f o r c e m e n t question but that the disposition of the Education is an essential part of any cases promptly and equitably has had a program aiming to bring about sani­ salutary effect upon the restaurant tary, or for that matter any, reform. owners throughout the city, and has But education alone is not a panacea awakened in a great many of them a for all human ills. In a broad sense zeal for cleanliness and sanitation every method that is used has an educa­ which they might otherwise never have tional value. But if the program were experienced. limited to formal instruction and con­ To complete the law enforcement ferences, it would progress very slowly phase of the program, the Board of and would not reach some of the worst Health empowered’ the Commissioner offenders. It is thereore necessary to of Health to seal, on 48 hours written supplement the educational phase with notice, any restaurant that in his opin­ one of law enforcement. To this end ion was not in fit condition to operate, the Corporation Counsel who is in and to keep it sealed until he was charge of all legal matters involving the satisfied that all violations had been city was consulted. He, like the Mayor, removed. This severe penalty was im­ realized the necessity for strict compli­ posed in several instances. In other instances, written notices of closure ance with the provisions of the Sanitary Code on the part of operators of food were served, but because strenuous establishments. One of the weakest efforts were immediately made to put the places in good sanitary condition, parts of an organization like a health the order was rescinded. department, made up of doctors, den-, tists, nurses, chemists, and other tech­ P u b l i c S u p p o r t nicians, is the lack of trained legal per­ That the public is keenly aware of sonnel. Cases are brought to court, lax methods of operation in many food often poorly prepared; defendants are ' establishments is attested to by the able to engage highly skilled counsel thousands of letters that have been re­ who get repeated postponements and ceived by the Health Department. 330 N. Y. C.’s R estaurant Clean-up P rogram

With very few exceptions, they have ing there may not appreciate the been loud in their praises of the efforts importance of insanitary handling of being made by the Department to pro­ food. Or, they may be completely in­ tect the public. Hundreds of citizens different to it. Again the rating be­ in all walks of life volunteered to give comes meaningless and it is of no help their services free to the city to help in improving sanitary conditions in eat­ speed up the inspections. All of these ing places. It is conceivable that in a offers were declined with a note of small community with very few restau­ appreciation for the fine spirit that rants an energetic health officer might prompted the suggestion. Inspection is make the scheme work but it is wholly not work for amateurs, no matter how inapplicable to a large city like New well meaning they may be. The res­ York. However, the idea of a' poster taurant owners are entitled to inspec­ or sign in the restaurant calling the tions by highly qualified men who know attention of the public to good sanitary what the law requires, who understand practices is a sound one. The Health the problems of the industry, what ma­ Department is urging those restaurants terials and equipment are available, which meet high sanitary standards to and who will not make unreasonable or display proudly notice of that fact. A impossible demands. number of restaurant chains in the city Many of the letters contained sugges­ have put up such a notice. The state­ tions. A very common one was that ment is brief and to the point. An the Department grade restaurants example is the one that appears in a either by a letter—A, B, C, etc.—or popular chain of cafeterias: “We com­ else by the words unsatisfactory, satis­ ply with all the regulations of the factory, fair, good, excellent. The ob­ Health Department for the protection jection to that system is twofold. One is of the public. We sterilize all our that it demands repeated inspections to dishes.” It is hoped that all of the be certain that the rating has not good restaurants in the city will follow changed. In other words, if a restau­ this example. It is good advertising rant is marked “excellent,” there must for them. They also know that if on be reasonable assurance that it will not inspection it is found that they are not continue to display the rating several telling the truth, that they do not steri­ weeks or months later when conditions lize their dishes, their misrepresentation may have changed for the worse. If will be brought to the attention of the that occurs, the public will soon lose its court. confidence in the ratings and they will Summary serve no purpose whatever. It is ob­ vious that such a system would not be The various techniques used by the practical under any circumstances in a New York City Health Department in large city like New York with 22,000 its restaurant clean-up program have been briefly described. The program restaurants to supervise and grade. is an ambitious one. Its aim is not The other objection is that if a low- merely the removing of violations. priced restaurant is marked “unsatis­ Actually it seeks to reorient the point factory” and its patrons feel that they of view of restaurant operators toward have no alternative because of their sanitation. There has been consider­ limited financial status to experiment able reluctance and even some open with other restaurants, there may be no opposition. But the operators are falling off of patronage. There may slowly coming to realize that it is to be other reasons for the patron’s indif­ their own advantage, as well as to the ference to the rating. The restaurant best interests of the public, that their may be close to a factory and therefore places be clean and healthful. We are very convenient. The individuals eat­ (Continued on page 334) 331:

The Question of Sanitary Standards for Ice Cream Mix Ingredients* - Η. H. Sommer Professor of Dairy Industry, University of Wisconsin, Madison, Wisconsin

h e n your secretary-treasurer in­ are required in an ice cream mix: (1) Wquired concerning my willingness a fat-rich product, (2) a serum-solids- to present a paper on this subject, he rich product, and (3) a product of suggested that I think out loud. I as­ relatively low fat and serum solids con­ sume that he meant I was to express tent. The various dairy products under myself quite frankly and without inhi­ these three classes should be further bitions. In preparing this paper I have classified according to whether they are tried to do just that. I trust that these perishable, or whether they are suitable remarks will be received with the same for storage as a reserve against a fluc­ openness of mind as was required in tuating demand. preparing them. . Fresh cream is, of course, the chief In contrast to sanitary standards for fat-rich product, but where long ship­ market milk, the question of sanitary ments are involved and storage is standards for ice cream mix ingredients necessary, frozen cream, plastic cream, is extremely complex. It is complex unsalted butter, and butter oil are legi­ for several reasons: (1) because of the timate supplements. Of these, plastic multiplicity of ingredients that legiti­ cream is the newest product, and the mately come into consideration for use extensive use of butteroil is probably in ice cream mixes; (2) because the just around the corner. When the con­ demand for ice cream is subject tinuous butter-making processes, which to sudden fluctuations, and the peak have been developed, come into use, seasonal demand does not coincide with either butteroil or butter can issue from the peak in milk production; and (3) it such processes within an hour from the is further complicated by the inclination time the milk is received. Butteroil of sanitarians to apply to ice cream the will then not be a product of a salvaging sanitary standards which have been operation, but a high quality product, elaborated over a period of years for which when dried and deaerated is the market milk industry. ideal for economical storage. In my Let us examine the first of these two opinion prohibiting the use of any of premises in detail in order to develop these ingredients cannot be justified on a background against which the feasi­ the basis of public health, nor on the bility of the last premise may be basis of quality, and certainly not from appraised. the standpoint of the consumers’ poqketbook. I c e C r e a m I n g r e d i e n t s Under the class of serum-solids-rich The number of potential ingredients dairy products, we have a very exten­ for ice cream is large—dairy products, sive list of ingredients. We have con­ stabilizers and emulsifiers ,and sugars. densed skimmilk and condensed whole In general three types of dairy products milk, and each of these may be in the * Presented at the Thirty-fourth Annual Meeting form of the perishable plain condensed of the International Association of Milk and Food product and the superheated condensed Sanitarians, Inc., Milwaukee, Wis., ' Oct. 16-18, 1947. product, or in the sweetened condensed 332 S a n ita ry S tandards for I ce Crea m .. form, suitable for storage. In addition sound, and there is no question of to these six condensed milks, there are inferior food value involved to justify skimmilk powder, condensed butter­ prohibition. milk, and dried buttermilk. Use of As dairy products that are neither these products is generally accepted, rich in fat nor in serum solids, we have with the exception that objections may skimmilk and whole milk, and also be raised against the use of the butter­ sweet buttermilk. The comments that milk products. In defense of the u$e have already been made in connection of buttermilk products let me point out with condensed and dried buttermilk that buttermilk is rich in phospholipids, also apply here. containing about one-fourth of the With respect to sanitary standards, amount that was present in the much our chief interest is in the dairy ingre­ larger volume of milk from which the dients of ice cream, and it is here also buttermilk stemmed. It is because of that there is the greatest likelihood of this rich phospholipid content that but­ controversy. Therefore, we shall pass termilk has a characteristic richness of over the subject of stabilizers, emulsi­ flavor. It is also because of this richer fiers, and sugars very briefly. The phospholipid content that the butter­ history of stabilizers and emulsifiers milk solids contribute. qualities ordi­ in ice cream is one of change and narily sought from the use of eggs. innovation. Early in the industry gela­ When the buttermilk stems from un­ tin was the chief stabilizer. Also per­ ripened cream of a quality that is ac­ mitted and used to a limited extent ceptable for use in ice cream, there can were the “harmless vegetable gums”, be no legitimate objection to the-use of natural gums, i.e. gummy exudates the buttermilk solids in ice cream. from certain semi-tropical or tropical Before leaving the serum-solids-rich trees or shrubs. Starch was also used products, mention should be made of to a limited extent, but has long since “Low-Lac”, and caseinates. The use become taboo. Then came various ice of “Low-Lac” and soluble, caseinates cream improvers—mixtures, usually represent an effort to use the milk with a generous proportion of sugar, proteins more generously than would offered with fanciful claims to exploit otherwise be possible from the stand­ the industry. More recently the devel­ point of sandiness; which is due to opment has been in offering extracted excessive lactose content. “Low-Lac” and refined gums, partly synthetic is condensed skim milk made with some hydrophylic organic compounds, and sugar added, and concentrated to such emulsifiers. The latter are considered a point that an appreciable portion of by some as stabilizers in the sense the lactose crystallizes out for removal that they stabilize the fat emulsion. by filtration or centrifuging. The func­ The newer products undoubtedly in­ tion of the added sugar is to cause a volve less question of sanitation than lower viscosity so as to permit success­ the gelatin of old, and than the natural ful filtration or centrifuging. The sugar gums which are exposed to dust , accu­ content is not high enough to have mulation and contact with insects. preservative effects, and the product is to be considered perishable. . Soluble With respect to gelatin, the edible gela­ caseinates are made by precipitating tin manufacturers have done an out­ and washing the casein, and redissolv­ standing job of improving sanitation ing it by the use of alkali to a controlled and lowering bacterial counts, so that pH. It is difficult to see how cate­ there is now little need for a standard. gorical prohibition of the products in There is little or no question of sani­ ice cream can be justified, on the basis tation with respect to the use of the of public health. The more generous newer type's of stabilizers and emulsi­ use of milk proteins is nutritionally fiers. What questions may be raised J ournal of M ilk and F ood T echnology 333 are more likely to be on the basis of sonal peak in sales during July and food value and harmlessness. In pass­ August, coming later by several ing, let me note that their harmless­ months, than the peak in milk produc­ ness should, of course, be proven, but tion. As a result there is the need in my judgment they need not com for mix ingredients that can be stored tribute to food value to be acceptable. to use as supplements when fresh sup­ These products are, in any case, not plies are inadequate. In the case of added for their food value, but for dense population areas the normal milk their functional use in the product. shed does not provide enough milk for The use of eggs and egg products is both the market milk needs and the related to the field of stabilizers and needs of ice cream. Therefore, both emulsifiers. Here we have a product perishable and* storage products must which is subject to fermentation and be drawn from more distant points deterioration both before and during from a supply that is responsive to this processing, and sanitary standards are need. This distant supply can be re­ in order. It is also desirable to have sponsive to this seasonal and fluctuat­ composition standards to exclude or ing need only if its market outlet during control the admixture of cheaper ingre­ a large part of the year is in the form dients. of products that yield a lower return Great changes have occurred in the to the producers. In other words, this use of sugars by the ice cream indus­ supplemental supply must come from try. From exclusive use of sucrose, typical dairy manufacturing areas. and controversy between cane and beet If we accept these facts, as we of sugar, the industry has gone to exten­ necessity’must, then we must resist any sive replacement of sucrose by dextrose attempt to impose the same sanitary and corn syrup. This replacement had standards on this supplemental supply its inception with the development and as are generally accepted for market improvement of the latter products milk. Let us ask ourselves the ques­ shortly after World War I. It had tion : Why are the sanitary standards proceeded to a considerable extent for market milk generally accepted by before World War II, which, of course, producers and distributors, and with greatly expanded the replacement. This acquiescence by consumers ? The con­ replacement does not involve questions sumer generally does not realize what of sanitation, nor of food value, and its these standards are doing to his pocket- ultimate determination may well be left book. The distributors in many cases to the decision by consumer prefer­ were largely instrumental in this ence. With respect to sugars the chief point of sanitation is the protection build-up of standards because it made Of. dry products against dirt and ver­ their efforts at quality improvement min, especially when ordinary sacks easier by shifting the burden to muni­ are used. cipal inspectors. The producers, once they were in compliance with a highly P r o b l e m o f S a n i t a r y R e q u i r e ­ artificial set of rules and requirements, m e n t s were anxious to maintain the standards Returning now to the problem of as an effective trade barrier. Because dairy supplies in relation to a fluctuat­ of the trade barrier, the bargaining ing demand for ice cream, sudden position of producers is greatly changes in weather may drop the sales strengthened, and the consumer pays of ice cream to a fraction of preceding the bill without realizing what factors days, or may suddenly stimulate de­ are contributing to the leak in his mand. Holidays affect ice cream sales , pocketbook. more than is true for market milk. Even with respect to market milk it In any case there is the decided sea­ is high time that we re-examine the 334 Sanitary Standards for I ce Cream elaborate structure that has been of the detailed requirements are highly evolved. As milk sanitarians we arbitrary, some semblance of consist­ should re-examine our duties and lay ency in enforcement can be maintained our course in terms of basic principles. because the demand for market milk It is our duty to safeguard the public is fairly steady and there is less need health, but this duty should not be pur­ for supplemental supplies than in the sued with reckless disregard of the case of ice cream. It would, how­ consumer pocketbook. In terms of ever, be a serious mistake to assume basic principles it is our duty and' right that similar standards for ice cream to insist that the milk be produced mix ingredients would be equally ac­ from healthy cows, that the milk be ceptable and workable. The extent to clean (not cleaned by straining), that which non-observance of requirements the milk meets suitable, standard of in supplemental supplies would have cleanliness as measured by such objec­ to.be condoned would be demoraliz­ tive tests as the methylene blue test ing; yet the requirements would exist or bacterial counts, that the use of and serve as the basis for higher costs preservative be excluded, and that the to consumers. You cannot expect a water supply be clean and safe. In producer to rebuild his barn in order my judgment and in terms, of basic to become eligible to a higher priced principles it is neither our duty nor market with only an occasional ship­ our right to specify detail for detail ment to such market. Before detailed how the producer must meet these requirements are imposed on the pro­ specifications. In this connection, let ducing farms of ice cream mix ingre­ us recall the demonstrations ’that it is dients, let it be demonstrated that the possible to produce clean, low-count need for such action exists in terms milk under conditions which would be of the public health record of this rated as sordid in terms of presently industry. accepted standards for market milk. These remarks should not be con­ With respect to market milk the pat­ strued as arguing against quality tern of the standards has been thor­ improvement. Instead, they are an oughly established and is difficult to argument for quality specifications in change, as committees charged with terms of herd health records and this duty have found. It must also quality standards as measured by be admitted that, even though many objective tests.

NEW YORK CITY'S RESTAURANT CLEAN-UP PROGRAM (Continued from page 330) still in a sellers’ market and pretty kets, and all other food establishments. nearly anyone who has anything to sell They are not being neglected. This need not worry about getting buyers. program is not a “drive.” It is simply But this condition will not last forever. the routine work of the Department When business returns to a competitive intensified and brought up to a level basis, the advantage as far as restau­ where it is effective. There will be no rants are concerned, will definitely be letdown. On the contrary, the work with those who have acquired a repu­ will be intensified. The people of New tation for sanitary operation. York City realize that the Health De­ This article has been limited to a partment will not relax its efforts until discussion of the restaurants but the every food establishment in the city is same problems exist in bakeries, delica­ ’ operating in accordance with the high­ tessens, butcher, shops, produce mar­ est standards of sanitary control. 335

Annual Report of the Committee on Sanitary Procedure, 1947*

τ ή ε Committee on Sanitary . Pro- apparatus was delayed, the study did cedure has been engaged in several not actually begin until the latter part closely integrated projects during the of August, 1947. past year, although individually they The sub-committee met at Cornell have been of a rather divergent nature. University on September 12, with They include: (a) a search for a more twenty-six representatives of the dairy accurate procedure for the timing of industry, including manufacturers of high temperature-short time pasteur­ H.T.S.T. pasteurizers, pumps, thermal izers, (b) collaboration with the bther instruments, and timers. The Uni­ two agencies (U.S.P.H.S. and D.I.C.) versity staff outlined the intent of the in the formulation of sanitary stand­ research, displayed the equipment, and ards for two types of milk-plant equip­ demonstrated an experimental test run. ment, and (c) the exploration of the Advantage was taken of suggestions possibilities for the registration of a made by the observers. symbol to designate equipment which A study of this nature, when actually conforms to the 3-A Sanitary Stand­ under way, may be considered half ards. completed—at least with respect to the The 1946 Annual Report of this time required. Therefore, unless Committee made reference to the unforeseen difficulties arise, the sub­ organization of a study of the timing committee is confident that the project of H.T.S.T. pasteurizers, in order to will have progressed sufficiently to obtain data upon which to found a permit the presentation of a standard standard procedure for determining the method for determining high tempera­ holding time with a reproduceable de­ ture-short time holding time for con­ gree of accuracy. This involves the sideration by the membership, prior calibration and the precise location of to the next annual meeting of this all the timing and temperature measur­ Association. ing devices employed. The study is The main activity of the Committee being financed by the National Sani­ has consisted of collaboration with the tation Foundation and by manufac­ other two agencies in the formulation turers of H.T.S.T. pasteurizing equip­ of sanitary standards for dairy indus­ ment, including the Cherry-Burrell try equipment. The year achieve­ Corporation, the Creamery Package ments have already appeared in print. Manufacturing Company, and the These are: “Sanitary Standards for York Company. The Dairy Depart­ Weigh Cans and Receiving Tanks for ment of Cornell University has ac­ Raw Milk”, which appeared in the cepted the grants, and the study .is now Journal of Milk and Food Technology. under way, under the supervision of Sept.-Oct., 1947, pp. 277—279; and Dr. R. Holland. “Sanitary Standards for Pumps for The acquisition of the equipment Milk and Milk Products”, Journal of was begun last spring, but because the Milk and Food Technology, Sept.-Oct., delivery of certain necessary electrical pp. 280-281. These standards were * Presented at the Thirty-fourth Annual Meeting· formulated and adopted after careful of the International Association of Milk and Food study and full discussion in a two-day Sanitarians, Inc., Milwaukee. Wis., Oct. 16-18, 1947. joint meeting with the U. S. Public 336 Committee on Sanitary P rocedure

Health Service and the Sanitary Your Committee, one of the final Standards Subcommittee of the Dairy arbiters on these sanitary standards, Industry Committee, in Washington, has adhered to the principle that stand­ on March 26 and 27, 1947, and in a ards must provide the highest degree one-day meeting at Buffalo, N. Y., on of sanitary construction practically June 23, 1947. attainable, without making the cost The formulation of these standards prohibitive. The standards fixed, in is a lengthy process, involving much some instances, necessitate major revi­ time and considerable travel by more sions of design, at considerable cost than a few individuals.· At the risk in engineering effort and re-tooling. of repetition which may prove boresome The far-reaching effect of these sani­ to some, but in the belief that it may tary standards upon manufacturers and ,be informative to a greater number, fabricators is cited in order to empha­ the evolution of standards, from in­ size the responsibility which participa­ ception to adoption, is outlined. tion by the Committee on Sanitary 1. Upon recommendation by regulatory Pfoiedure in their formulation and groups o r. the industry, equipment widely adoption places upon every member of used in . the dairy industry is taken Up for this Association. These sanitary stand­ study by the Sanitary Standards Subcom- ards apply to equipment used in all of committee of the Dairy Industry Committee. 2. A task committee of the Sanitary the six main branches of the dairy Standards Subcommittee, including manu­ industry—butter, cheese, dry milk, facturers or fabricators and users of the evaporated and condensed milk, ice equipment, is. appointed to draft tentative cream, as well as the-fluid milk indus­ sanitary standards for study purposes. 3. The task, committee submits its report try. Equipment manufacture is in a to the Sanitary Standards Subcommittee. stage such that individual pieces reach­ 4. After considering the tentative stand­ ing purchasers will shortly embody the ards at a meeting, at which any modifica­ features of design and construction pre­ tions agreed upon are made, the Sanitary scribed in the 3-A Sanitary Standards, Standards Subcommittee submits the revised tentative draft to the sanitary standards or and sanitarians are urged to recognize simplified practice committees of each of the conformance to these standards. industry branches. This subjects the tenta­ This collaborative program has no tive draft to review at the national level. limitations. Standards for milk trans­ 5. The comments received are reviewed at another meeting of the task committee with portation tanks, homogenizer and high the Sanitary Standards Subcommittee, fol­ pressure pumps, gauges for’ storage lowing which another tentative draft, revised tanks, dairy ware (milk pails and to include valid suggestions, is re-submitted strainers), milking machine, and can- to the several branches of the industry. 6. Upon agreement on tentative sanitary- washers are already in the tentative standards for the. equipment, irrespective of stages. The formulation of sanitary the number of meetings required, they are standards for other types of equipment transmitted to the Dairy Industry Com­ m ittee. is being considered. The range and 7. Upon approval by the Dairy Industry extent of the program provide an Committee, the tentative sanitary standards index of its potentialities for benefit: are submitted to the U. S. Public Health to' milk sanitarians, because of design Service and to the Committee on Sanitary Procedure of this Association, with a suf­ and the use of structural materials ficient number of copies for all members. which facilitate effective sanitization; 8. After a period of study by these latter to manufacturers, by providing a uni­ two agencies, a joint meeting of the three agencies is held, at which differences in view­ versal pattern for design and by mak­ point, if any, are coordinated. ing it possible to eliminate obsolete 9. The standards finally agreed upon are lines and styles; and to users, because designated to be 3-A Sanitary Standards for of assurance tha^ purchases predicated the equipment, and are published in the Journal of Milk and Food Technology, upon conformance with 3-A Sanitary reprints being made available. Standards will meet with approval by J ournal of M ilk and F ood T echnology 337 milk sanitarians when installed. How­ numbers of instances applied to the ever, we—as milk sanitarians—can Dairy Industry Committee for re­ benefit from this program only to the prints. There is no valid basis for extent that we cooperate in making it serious criticism of the manner in effective. which these standards have been made Dr. E. H. Parfitt, chairman of the known. The Association has had Sanitary Standards Subcommittee of little experience in publicizing .a policy the Dairy Industry Committee, in a or program. Nevertheless^ we, as the paper delivered at the 1946 Annual association of those who are largely Meeting of the New York State Asso­ responsible for the ultimate acceptance ciation of. Milk Sanitarians, named the and requirement of these sanitary following three types of sitpport upon standards, should take an active inter­ which the success of this program is est in the dissemination of knowledge dependent: of them, and should be participating 1. The backing given published sanitary more actively in that dissemination. standards by the individual milk sanitarian, A presentation or discussion of exemplified by his insistence upon conform­ sanitary standards for milk-handling ance of newly installed equipment with equipment used on farms, for its trans­ these standards and his readiness to approve equipment conforming to them, rather than portation, and for its processing, insistence upon modifications in design or should, be a standard part of the pro­ construction to meet personally devised gram of every annual meeting of milk amendments. sanitarians, of meetings of dairy prod­ 2. The degree of publicity given these standards, so that buyers of equipment for ucts associations, of short courses, and which standards have been developed will be of conferences of fieldmen, for the next cognizant of them, and will specify that it several years, or until it is felt that conform to them. audiences have been completely satu­ 3. The degree of support exercised by regulatory groups to assure that only equip­ rated with the concept of the program. ment which conforms to the fixed standards Members of the Committee on Sani­ is labelled, or stamped, or offered with the tary Procedure could well become understanding that it conforms to 3-A Sani­ apostles of this campaign of informa­ tary Standards. tion among milk sanitarians in their This report has already elaborated respective parts of the nation, as mem­ upon the first of these types of sup­ bers of the Sanitary Standards Sub­ port. Those who have amendments to committee are preaching the gospel at propose are invited to communicate meetings of the several branches of the with the chairman of the committee. industry. It is suggested they be It is with respect to publicity—the invited to address your local or State spreading of the gospel of sanitary meetings. standardization—that the Committee Concerning reprints of published on Sanitary Procedure and the Asso­ sanitary standards, it is most desirable ciation have not yet attained their full —in the interest of Association prestige stature. Planographs of drawings and —that a milk sanitarian who needs a dimensions of fittings have been made, copy of the sanitary standards for a reprints of the Sanitary Standards for specific type of equipment be able to Storage Tanks have been purchased obtain it from the Association; that is, and widely distributed, and reprints of from the office of the Secretary- the standards recently published have Treasurer. To this end, the Associa­ been ordered, by the Dairy Industry tion should also order and have avail­ Committee. The milk sanitarians have able reprints of the standards thus far acquiesced in this manner of making published. the standards known, and have in It appears to be appropriate and 338 Committee on Sanitary P rocedure desirable that the Association should tion, the system adopted will be made send reprints to the Health Depart­ known in the Journal. ments of States and large cities and Several years ago, Mr. Russell R. should be able to provide, for those Palmer, then President of the Associa­ who at any time wish to secure a com­ tion, suggested that records and data plete file of sanitary standards, a folder pertaining to adopted sanitary stand­ or binder containing all the standards ards be deposited with the Secretary which have been published, to which of the Association, so. that reference may be added others as reprints be­ might be made to original sources in come available. It is not implied that event the chronology or intent of any such a service should be free to all action were questioned. Accordingly, who request it. But, binders and there are herewith presented complete single reprints might be made avail­ files of correspondence, and the sev­ able at cost, plus a nominal fee for eral steps in the development of: assembly' and mailing. Sanitary Standards for Storage Having recognized the need for the Tanks for Milk and Milk Products. third type of support listed by Dr. Par- Sanitary· Standards for Weigh Cans fitt—that is, the control of misrepresen­ arid Receiving Tanks for Raw Milk tation regarding conformance of spe­ (except a reprint). cific equipment to sanitary standards— Sanitary Standards for Pumps for the Executive Board of the Associa­ Milk and Milk Products (except a tion has explored the possibilities for reprint)'. Also a partial file, since registering the 3-A symbol, in accord­ June, 1945, on Standards for Sanitary ance with the provisions of a resolu­ Fittings and Valves for Milk Piping. tion adopted by the Association at the It is recommended that these records Atlantic City Meeting, in 1946. be made a part of the archives of the As a result of the waiving of pro­ Association. prietary rights in a trade-mark in It is with sincere regret that the which the capital letter “A” was a resignations of Ralph Irwin, of Camp prominent feature, the DeLaval Sepa­ Hill, Pennsylvania, and of Sol Pincus, rator Company has made it possible of New York, from this Committee are for the Association to register the announced. Mr. Irwin has not been symbol 3-A, when connected actively with milk control it has been demon­ for several years, and plans henceforth strated to be in to enjoy complete leisure. Mr. Pincus actual use, in the retired from his connection with the manner and under New York City Health Department conditions such as early this month, and also plans to are proposed in indulge in work only as a reflex from the application for boredom. Both have served the Asso­ registration. When registered, the As­ ciation and the Cotnmittee well. sociation acquires the right to use the Respectfully submitted symbol, or to delegate its use. C. A . A bele, Chairman The details of an organized system P a u l C orash for the use of the registered symbol C. B. D alzell have not been fully developed; develop­ M ilto n R. F is h e r ment should necessarily proceed slowly A . W . F u c h s and cautiously. Assurance has been I. M . M arty given that the steps necessary to fulfil G eorge W . P u t n a m the legal requirements for registration W . D . T ie d em a n of the symbol will be taken. When H arold W a in e ss fully developed and ready for applica­ C. W . W eber 339

Some Aspects of Fishery Sanitation*

L e s l i e A . S a n d h o l z e r U. S. Department of the Interior, Fish and Wildlife Service Tecnological Laboratory, College Park, Maryland

h e purpose of this report is to indi­ uct. For, this reason it is hoped that Tcate some of the aspects of sanitation this brief discussion will lead to a bet­ in, the fishery industries with the idea ter understanding of the fishery of acquainting sanitarians in other food sanitation problems. industries with some of the problems involved. Unlike most other foods, seafood is produced at its primary S ize of I ndustry source, in an uncontrollable environ­ In terms of food production, how ment. This is not true of a product important are the fisheries ? Without such as milk, for example, where con­ becoming concerned with the most trol can be practiced all the way from recent figures, let us look at some pre­ the pasture to the bottle delivered to war averages. In an average year the the consumer’s door. Because of this total production was about 4,400 mil­ factor which is peculiar to the fisheries, lion pounds. Of this total, 1,500 and the added fact that fish, after million pounds were canned, 340 mil­ removal from the sea, cannot be han­ lion pounds were filleted, 150 million dled and processed like milk or cereals pounds were cured, 130 million pounds or meat in its usual forms, fishery sani­ were frozen whole, 680 million pounds tation has developed slowly and along were sold fresh and the remaining lines different from those in other food 1,600 million ponds were made into industries. The further fact that the meal, oil, and other byproducts. This fisheries, for the most part, have grown required the full-time effort of 65,300 without careful developmental planning, fishermen and the part-time aid of has made the problems of sanitation 59,500 others. These employment more difficult in most instances than figures at the primary level do not would be the case in the dairy indus­ include persons working in processing try. plants. The capitalized value of the. Although the fundamental prin­ fishery resources of the United States ciples of sanitation are applicable to is 5,855,000,000 dollars (See U. S. all food production, the mariner in Department of the Interior, Fish which they can be applied to the fish­ and Wildlife, Service, 1945, Fishery eries vary somewhat from the usual Resources of the United States of practices. It is important to bear this America). The average annual pro­ in mind because too frequently sani­ duction of oysters alone (1938-1940) tarians attempt to apply the standards was 89.8 million pounds which is equi­ for milk production to fishery prob­ valent to the edible meat obtainable lems. This leads to misunderstandings from 160,360 beef cattle. These fig­ and difficulties which do little or noth­ ures clearly indicate the economic ing to improve the quality of the prod­ importance of the fisheries. They also show the fisheries to be an important * Presented before Thirty-fourth Annual Meeting of the International Association of Milk and Food segment of the total food production Sanitarians, Inc., Milwaukee', Wis., October 16-18, 1947. picture. 340 Some A spects of F ishery Sanitation

W ater Q u a lity anticipate that a small boat fishing inshore with hooks and lines might The problems of fishery sanitation produce top quality fish because the arise, in some cases, before the fish are catch can be landed almost as soon as caught. The quality of the waters caught. This is usually not the case from which they are taken is of pri­ however, since the boats are too small mary importance in the case of shell­ to carry ice or refrigeration in warm fish and to a lesser extent this is also weather and their size prevents them true of certain tin fish. This matter of from fishing during the winter. Large standards of water purity will be shown otter-trawls may bruise or otherwise later to be a more , complex matter than injure the fish and this increases the is ordinarily supposed. From a bac­ susceptibility of the flesh to bacterial teriological viewpoint, the waters where invasion. Stowage in the hold or on shellfish are harvested must meet ‘the deck offers further difficulties. Icing standards for drinking water. This is must be adequate and must not damage necessary because clams and oysters the fish. Bilge water must be kept are frequently eaten raw. The bac­ away from the catch. The period of teriological quality of the water will transport must not be excessive. also be of importance in the keeping These are but a few of the problems quality of certain fish after catching which arise at the time of catching. (sardines) or in the determination of The discharge of the cargo also pre­ cooking time of crabs or lobsters. sents, problems. In some-instances fish The chemical purity of the water is are unloaded by the use of forks very also important. Industrial wastes may similar to hay-forks. As long as the impart off-flavors or odors in certain forking is confined to the head of the instances (blue-pike from certain sec­ fish; a satisfactory product is obtained. tions of the Great Lakes). Such But fish which have been stabbed wastes also contribute to a decrease in through the .viscera may be of poor fish production, as in the case of the quality. Failure to protect the catch east coast shad. Paper mill wastes from flies, vermin, gulls, etc. leads to have had a detrimental effect on oyster poor quality, and this is equally true ^production certain areas. Sports fish­ when the fish are exposed to direct ing has also been influenced by indus­ sunlight or high temperatures. These trial pollution. Both the bacteriologi­ and other factors enter the sanitary cal and chemical quality of the waters picture before the fish are ready for influence subsequent aspects of the processing and each unfavorable con­ fisheries. Where live storage of crabs, dition influences the primary quality lobsters, clams, etc. is concerned, water of the final product. quality is of primary importance. This is also true when natural waters are P rocessing P la n ts used in processing. Water quality therefore, is one of the major concerns Fish processing plants, generally of the fishery sanitarian. speaking, are accumulative rather than built with any particular plans in mind. As business expanded, new additions H a n d lin g t h e Catch were made to existing facilities, the The methods of catching and han­ type of construction depending upon dling fish are many and varied. Gear the immediate needs.· Hurricanes and varies from the single hook and line tidal waves offer the best solutiori to to complicated trawls and drags. most of the sanitation problems of most These varied technics each present of the fish-handling facilities. Big problems of sanitation. One might establishments such as the city fish J ournal of M ilk and F ood T echnology 341 piers in Boston and Gloucester or the which may be democratic but leaves modern plants of the larger producers much to be desired from a sanitation are exceptions to this general rule. standpoint. The majority of small operators, how­ ever, are working under constructional N eed for S a n it a t io n handicaps which will probably remain for some disaster to remedy. Where a seafood commodity is pro- · Since such plants are usually located cluced entirely by hand is consumed on a waterfront, it is customary to dis­ without further cooking, we have a pose of wastes by dumping them over­ situation which is quite analagous to board on the assumption that the tides that of raw milk. This is the case of mill remove them. This fallacious rea­ fresh crabineat or raw oysters. In soning leads to accumulations of filth addition to the above factors, there is under the docks and in the piling. the health of the worker to be consid­ Overboard toilets are also a menace to ered. State and federal regulations good sanitation. are not rigidly enforced in this regard, Waterfront buildings, unless of dependence being largely upon the bac­ recent construction, are not rodent- teriological content of the final prod­ proof, and a continual campaign against uct. There is little logic to be found rats and mice is almost neessary. It is in this method and such a procedure extremely difficult to rat-proof old would be strongly frowned upon in the buildings, and the use of poisons is production of. certified milk. Most dangerous in food-producing establish­ seafood workers are proud possessors ments. So the rodent .problem is not of cards indicating that they are free one of easy solution. This is also true of venereal disease but no one has ever in regard to insect infestations. Proper become infected with such disease use of DDT, however, can effectively through seafood despite the undisputed eliminate roaches, flies, water bugs, pleasure of fish-eating. etc. Possibly similar methods can be The transportation of seafoods, man­ worked out for rodent control but at agement of the retail store, and a present residual treatments are not variety of other aspects of fishery sani­ available. tation cannot be discussed here because Where plants are located in areas of the shortage of time. The problems where public water supplies are not are many and varied. Only by con­ available or where such supplies are tinual research and education can they too costly, the water used in process­ be solved and even then it will require ing fish may be a problem. The instal­ considerable time. Fishery sanitation lation of proper toilet and washing rests today where milk sanitation rested facilities needs constant attention. in 1910. It is believed that the gap Tidal flushing of septic tanks may make can be bridged in less than 40 years them ineffective, particularly where but it will require all the help that can such tidal action is frequent and regu­ be borrowed from the other food indus­ lar. Tidal back-washes of ordinary tries to do it. privies also leads to unsantiary condi­ To this end the Fish and Wildlife tions. Another sewage problem is the Service appreciates this opportunity to “exclusiveness” of the flush toilet. In make milk sanitarians aware of some certain instances the sole sanitary in­ of these fishery problems, since it will stallation is reserved for the aristocracy be through contacts of this type that of the establishment and the hoi-polloi we can more effectively improve the use a catch-as-catch-where technic, sanitation of the fisheries. 342

Correct Interpretation of Bacteria Counts*

F. W. F abian Professor of Bacteriology and Public Health, Michigan State College , East Lansing, Mich.

h o se who are not bacteriologists do aseptically under the same conditions T not understand about bacteria and as a doctor would perform a major their significance. As a result there is operation, that is with everything ster­ a great deal of misunderstanding and ile, the teats, the pails, the milking misinterpretation of bacterial plate machine, and everything sterile, even counts and the direct microscopic then the milk from most cows would counts by the laity and even some pub­ contain from a few hundred to a few lic health officials. This is most aptly thousand or in some cases a few hun­ illustrated by an actual occurrence in dred thousand bacteria per milliliter. one of our large cities. One of the This is because as, numerous experi­ dairies was producing a high quality ments have shown, certain bacteria in­ milk and by almost superhuman efforts habit the udder of cows and apparently had reduced their bacterial plate live there all or most of the time. So counts to around 2,000 per ml. or less. no matter how carefully the cows and They were so proud of the accomplish­ milking equipment are cleaned, normal ment that they announced the fact by milk from the average herd has a few having it printed on their delivery hundred (usually less than a thou­ trucks and wagons. Their competitors sand) bacteria per milliliter present. knowing the ignorance of the average Now every operatiori except pas­ milk consumer regarding bacteria were teurization from the time the milk is quick to sense the mistake and took drawn from the cow until it is used, advantage of it by having their drivers may and usually does add from a few canvass the customers of the company hundred to thousands of bacteria to producing the high quality milk and the milk. Therefore, if milk is handled asking them, “Do you want to drink carelessly from the time it is milked milk containing 2000 bacteria per until it reaches the pasteurizer, it will ml. ?” “Do you want to feed such milk have a large number of bacteria. The to your children?” Needless to say type and kind of bacteria will depend the signs were quickly removed and a upon how and who handled the milk. real campaign started to regain the For this reason many health depart­ customers which they had .lost. ments have a bacterial standard for raw milk. This is justifiable because B acteria C om m o n to M il k there is nothing in pasteurization to The conditions under which milk is correct the biochemical changes which produced procludes the possibility of it these millions of bacteria have caused being produced sterile. So it always in the milk. Likewise there is no evi­ has a few hundred or even a thousand dence to indicate that the large number bacteria present when first produced. of bacteria present are superior in In fact if one were to produce milk nutritive value to the milk which they *Paper presented before Fourth Annual Dairy have consumed. On the contrary there & Food Inspectors’ and Sanitarians’ School, April is evidence that the metabolic products 7-11, 1947. Michigan State College, East Lansing, ■Michigan. of certain bacteria are irritating to the J ournal of M ilk and F ood T echnology 343 intestines and may cause nausea, vom­ next introduced and had certain ad­ iting, and diarrhea especially when vantages over the more slow and cum­ present in large numbers. bersome method. While only a frac­ Happily nature has provided an tional part of the milk can be exam­ abundance of lactic acid bacteria ined, yet it can be done quickly and which sours the milk under drdinary cheaply. A very good idea of the conditions before the bacteria produc­ many types of bacteria present their ing undesirable changes can do much numbers and to some extent their sig­ harm. The lactic acid produced not nificance may be obtained. only warns us that the milk has been handled carelessly but it also prevents D yes for D e t e r m in in g S a n it a r y the multiplication of many harmful Q u a lity bacteria. Other methods in use are the methy­ lene blue and the resazurin methods. P asteurization as a S afeguard Both are used as preliminary tests to Many think that pasteurization is a pick out grossly inferior milk usually cure-all or panacea for dirty or un­ at country receiving stations. These clean milk. All pasteurization does is tests help eliminate the poorer grades to kill the asporogenic pathogenic bac­ of milk before they make the long teria and most of the asporogenic, non- haul to the city and before they con­ pathogenic. The temperature is not taminate the good milk. These tests sufficiently high to inactivate toxins are valuable t o ' the milk inspector. or destroy any undesirable metabolic Some inspectors, however, use the products. A milk that is dirty and in­ microscopic test for the same purpose. sanitary before it is pasteurized is Here again it is quicker and cheaper dirty and insanitary after it is pasteur­ and tells more than either the methy­ ized. The most one can say is that if lene blue or resazurin tests. properly pasteurized the milk is usu­ For raw milk all four tests may be ally safe. used, viz., plate count, the microscopic count, methylene blue test and resa­ M ethods for D e t e r m in in g t h e zurin test. However for pasteurized S a n ita ry Q,u a lity milk only the plate count and the microscopic count are usually used. Since it is highly desirable to know the sanitary quality of milk, several M ost I n fo rm a tio n for L east W ork Within the past few years, several methods have been used to try and state and city health departments have determine the sanitary quality of milk. settled on three tests to determine the The first and oldest is known as the sanitary quality of milk, viz., the plate method. This method has been microscopic test for the general over­ in use since it was first introduced by all bacterial picture, the phosphatase Koch in 1883. The merits and de­ test to determine whether the milk has merits of this method has been dis­ been properly pasteurized, and finally cussed in the literature many times. the coliform test to determine recon­ Briefly they are that it does not give tamination after pasteurization. you a correct picture of the bacterial population of the milk since only a certain percentage of the bacteria pres­ T end ency to E l im in a t e D if f e r e n t ent grow due to nutritive, temperature Grades of M il k or oxygen requirements. One cannot There has also been a tendency to tell whether those growing are.patho­ do away with grades of milk based on genic or non-pathogenic. And finally bacterial counts. The feeling has been, it is time consuming and expensive. that there are just two grades of The direct microscopic method was milk from a health standpoint—good 344 Correct I nterpretation of Bacteria Count and bad. A milk is either fit to use or sence of certain types such as exces­ it is not. If it is not, then it should sive numbers of sporogenic, sapro­ not be used. genic bacteria whose presence indi­ This is aptly illustrated by an analo­ cates carelessness in washing utensils, gous situation in surgery. If you had equipment, etc. Excessive numbers of to have an appendectomy and your acid-prbducing bacteria is indicative surgeon told you in discussing the of improper cooling of the milk, wash­ operation that he had three grades of ing, and care of the utensils. Large operation. The best or grade A was numbers of coliform bacteria in raw where the operation was done under milk indicates improper washing of aseptic conditions, that is all instru­ udder, fecal, feed, or dust contamina­ ments, sutures, linen, and bandages tion as well as improper cooling. were sterilized and the abdomen Yeasty milk or cream comes from im­ shaved and sterilized. The hands proper washing of udder, utensils, and washed and sterilized as nearly as pos­ cooling(of milk. Ropy milk is caused sible and then sterile gloves worn in by certain groups of bacteria such as addition and the cost was $100.00. In Aerobacter aero genes, Alcaligenes vis­ the grade A operation your chance of cosus, Lactobacillus casei, Lactobacil­ surviving was most excellent. In a lus bulgaricus, and Streptococcus hol- second or grade B type operation not landicus. Ropy milk usually appears all the instruments were sterile, the in spring and fall and is greatly in­ sutures, linen and bandages might have fluenced by the temperature and other a few bacteria present. The cost was conditions at this time of year. $50.00 and your chance of surviving was about 50-50. A third type of S u m m a r y operation known as grade C, in which In conclusion then it is evident that nothing was sterilized. It only cost there is no one method for determin­ $25.00 and your chances of surviving ing the total number of bacteria in were practically nil. There is little milk. The method that gives the most doubt which of the three operations complete information in the shortest you would choose. In medicine there time possible and for the least cost is is but one type of operation or one the misroscopic method. To deter­ treatment—the best that science pro­ mine the presence of pathogenic bac­ vides. teria in milk, specific and in some So it should be in the'dairy indus­ cases laborious, time consuming meth­ try. Every dairyman should be taught ods must be used. his responsibility in producing milk .In view of these facts the bacteriol­ or dairy products. He should produce ogist has assumed that the presence of the best according to the latest and excessive numbers of bacteria in milk best scientific methods available. Then was indicative of carelessness in some there would be only one. grade—the particular such as the health of those best. handling the milk or of the cow or in Unfortunately there is no one gen­ the method of milking the cows, clean­ eral method to determine the presence ing the utensils and equipment, and of pathogenic bacteria in milk. If we cooling and transporting the milk. want to determine the presence of Carelessness in handling such an easily any of the many pathogenes which contaminated product as milk can not might be present, we must use special be condoned or tolerated from the or specific methods.1 The best we can public health standpoint since it is a do is to determine the presence or ab- potential health hazard. Therefore, milk containing excessive numbers of Fabian, F. W. The Function of the Labora­ tory in .the Control of Milk Supplies. Jour. bacteria has always been condemned Milk Tech. 6, 278-284 (1943). as unsafe for human consumption. Developments in the Market-Milk Industry During World War II

C. J. Babcock * Market Milk Specialist, Division of Dairy Research Laboratories, Bureau of Dairy IndustryAgricultural Research Administration, U. S. Department of Agriculture, Washington 25, D. C.

e v e r before in our history has the industry, will extend to the soldiers’ N market-milk industry supplied so families and further increase the per great a , quantity of fluid milk to so capita consumption of milk. many people. Of the nearly 120 billion pounds of milk produced annually on I n d u stria l P ractices United States farms, more than 40 bil­ lion pounds, or more than one-third of The conditions under which milk for the total, is consumed as fluid milk fluid use is produced and handled are and cream in the cities and villages. regulated to a greater extent than are The market-milk industry is therefore those under which milk is produced the most important branch of the dairy for any other purpose. State and local industry in value of products, invest­ control, officials deserve credit for the ment in buildings and equipment, and part they have played in assuring con- the number of men required to do the sumers a safe milk supply. Sanitary work. Indications ate that it will re­ regulations governing the production main so. In fact, its importance may and handling of market milk are strict, be expected to increase because the but the Army’s milk buying and inspec­ consumption of fluid milk, abetted by tion program revealed that much needs improved quality and economies of dis­ to be done in the enforcement of the tribution, will increase. Furthermore, regulations, that many . regulations the industry is now in a better position ought to be simplified, and that more than it has ever been before to expand uniform milk ordinances with uniform and furnish an ample supply of safe enforcements are needed. and palatable fresh milk throughout the Throughout the emergency there was continental limits of the United States a downward trend in the quality of the and its possessions. milk received at market milk plants, In these developments the Army, largely because of the competitive de­ which during the war made fresh milk mand for dairy products other than a regular item in the soldier’s diet for fluid milk—cheese, evaporated milk, the first time in the history of any dried milk, etc. In many localities the nation, had a significant part. The fact price of milk for manufacturing pur­ that one of the first desires of a soldier poses so nearly approached that of milk on returning to the States was a glass for direct consumption that the pro­ of fresh milk shows that a habit was ducer of market milk frequently was formed which will not soon be forgot­ unwilling to burden himself to meet ten or abandoned. Such a habit, if the stricter sanitary regulations of the properly promoted by the market-milk fluid milk market. When this condi­ tion prevailed the fluid milk plants * Lt. Colonel Babcock served three years as either had to accept milk of a lower Officer in Charge of Milk and Milk Products quality than that formerly accepted, or Inspection, Veterinary Division, Office of The Sur­ geon General, Washington, D. C. go oiit of business. The industry, how­ 346 Developments in th e Market-M ilk I ndustry ever, has become more conscious of milk which has been properly pas­ the need to sell a product that is safe, teurized and handled. Indications are clean, and of good flavor, with con­ that, before long, pasteurized milk will sumer appeal. Plans formulated by be available in all communities. Reli­ members of the industry to establish able and accurate automatic time and laboratories for the sanitary control of temperature controls are replacing the their products and to promote research manual control of pasteurizing equip­ work indicate that the downward trend ment; the automatic controls help to will be reversed. insure that the milk is pasteurized The introduction of improvements properly. and the extension of previous develop­ The substitution of every-other-day ments were hampered bv war condi­ for every day delivery was an out­ tions. In the field of production, the standing innovation in the market milk use of detergents for cleaning utensils, industry. Its first objective was to con­ chemical agents for. destroying germs, serve equipment, rubber, gasoline, and and mechanical milkers increased, but manpower. It was successful mainly mechanical cooling and refrigeration of because of improved refrigeration in milk on the farm were not expanded the home and the improved keeping normally. In the field of processing, quality of market milk. It effected there was a trend toward the greater economies in distribution that the in­ production of homogenized milk and, dustry and the consumer want to main­ especially where large volumes of milk tain. There is now a trend toward were processed, toward short-time delivery three times'^ week that omits high-temperature pasteurization. delivery on Sundays. This trend is The advantages of stainless steel 'in furthered by the use of square con­ equipment for processing milk have tainers, which require less refrigerator been firmly established, More and space. more equipment with which milk comes The sale of milk through stores has into contact on the farm and in the increased. Many dealers report that plant is being made of stainless steel. their sales through stores exceed those Public health officials agree unani­ of retail routes. This development is mously on the value of pasteurization bringing about the sale of milk through (1). The public is fast becoming industry-owned stores located in subur­ aware that pasteurization does not ban areas and handling only market harm the flavor or food value of milk milk and milk products. The establish­ and that-it is the only suitable measure ment of a uniform bottle deposit system known which, if properly applied to all applicable throughout the country will milk, will prevent milk-borne diseases. accelerate the practice. The proportion of milk that is pas­ teurized before delivery to the con­ sumer is increasing steadily. All milk T ests for Q u a l ity for our armed forces and approximately. The Army introduced new phases of 85 percent of the fl.uid milk supply in inspection and promoted useful tests United States cities with populations and practices. It established that the over 10,000 is now pasteurized, and the methylene blue reduction test cannot number of cities that require that all be relied upon for determining the bac­ milk be pasteurized is increasing. A terial quality of milk. Some experi­ large proportion of the cases of milk- mental evidence indicates that the borne diseases reported each year occur method of conducting the test can be in small communities and are caused altered so that the results will more by consumption of raw milk. No case nearly show the true bacterial quality has been traced to the consumption of of milk, but now control officials and J ournal of M ilk and F ood T echnology 347 the industry tend to rely upon the greater care should be taken in cleaning direct microscopic count and the and sterilizing equipment and contain­ standard plate count for determining ers, and protecting them and the pas­ the bacterial quality of milk before teurized products from subsequent con­ pasteurization. tamination. Its use by the Army The use of the phosphatase test to further showed, however, that the determine whether milk is properly presence of coliform organisms in a pasteurized has been extended. Civilian pasteurized product is not always due control officials were adopting it when to contamination after pasteurization. the Army applied it widely, demon­ At times their presence, in detectable strated its usefulness under practical numbers, was found to be due to im­ conditions, and proved that, without it, proper pasteurization, presence of heat- a safe milk supply cannot always be resistant strains, or growth, and there assured. Workers in the Bureau of were indications in a few instances that Dairy Industry of the United States they were apparently due to gross con­ Department of Agriculture (2) im­ tamination of the raw milk. These proved the phosphatase test, so that facts must be taken into consideration more precise results can be obtained. whenever the results of this test are Control officials can rely on it to used for enforcement purposes. It was determine whether milk has been prop­ also learned that there is no correlation erly pasteurized and the industry will between the results of the coliform test use it increasingly to prevent under­ and the standard plate count of pas­ pasteurized milk, or pasteurized milk teurized milk. Positive and negative contaminated with raw milk, from be­ coliform results are obtained on both ing delivered to consumers. low- and high-count milk. Also, ex­ Many health departments have not cept in rare instances, whenever coli­ considered the coliform test sufficiently form organisms are found in pasteur­ important to require its use. Its most ized milk as delivered, the condition can extensive application has been by the be corrected by a thorough cleaning of Medical Department of the Army. It the plant equipment. The test, there­ is applied to all milk received at Army fore, is an ideal means of checking the installations throughout the country. clean-up operations in a plant (3). It was seldom used in milk· plant Control officials and the industry are laboratories before the war, but some making greater use of the coliform test. plants began to use it during the war, Its use'by the Medical Department of mainly because the repeated presence of the Army showed, however, that to be a significant number of coliform organ­ of the greatest value, definite standards isms in milk supplied to the Army was should be set up as to the number of considered sufficient cause for disap­ organisms permissible in a sample of proving the pasteurizing plant as a fu­ milk and the frequency of their appear­ ture source of milk. Its use is becom­ ance permissible in samples of milk ing more widespread, not as a test for processed by a plant. The regu­ proper pasteurization, but as a test for larity with which the organisms are contamination after pasteurization. . found in the milk processed by a plant This extensive use showed that the has as much significance as the number coliform test has a definite place in a of organisms found in any one sample. milk control program, not only from an Furthermore, uniformity should be enforcement standpoint, but within .the established in the method of conducting plant. Coliform bacteria found in pas­ the routine laboratory determinations teurized products probably entered for coliform organisms in milk and of after the product was pasteurized. interpreting the results. Their presence usually indicates that The Army milk program also estab­ 348 Developments in the Market-M ilk I ndustry lished that fresh fluid milk can be sup­ tling, complaints based on the lack of plied to any place in the United States depth of the cream line were received or its possessions. Pasteurized milk unless the product was homogenized. packaged in quart paper containers was The reconstituted milk was a satisfac­ shipped from Minnesota and other tory means of supplementing local milk northern states to Florida, Texas, and supplies in time of shortage. Concen­ other southern states. The milk was trating it before shipment lowered shipped in refrigerator cars and kept carrying charges and improved the cold by suspending dry ice in- burlap keeping quality. But such milk is not bags from the ceiling of the car. The sterile, and is subject to contamination milk was of excellent quality upon ar­ like fresh milk. Furthermore, lactic rival at its destination. acid organisms are largely destroyed There were instances, however, when during processing with the result that the milk had a high titratable acidity the concentrated milk does not sour due to the absorption of carbon dioxide. readily, thus eliminating a useful indi­ Although the containers were packaged cator of the age and quality of the milk. in corrugated fiber cartons, the carbon Furthermore, proteolytic organisms, dioxide at times became so concen­ which may be present in the concen­ trated in the car that it penetrated both trated milk, are capable of multiplying container and carton and was absorbed in it and causing decomposition. by the milk. When the milk was heated Therefore, whenever concentrated milk or aerated, the titratable acidity re­ is used in the preparation of reconsti­ turned to normal. Whenever, the tuted milk for fluicUmilk consumption, acidity exceeded 0.25 percent, the milk it must be handled in a sanitary manner was not palatable and the soldiers re-, and used while freshi fused to drink it. It was found later that tight and efficient refrigerator cars F rozen M il k could be used successfully without re­ During the war, with the evacuation sorting to dry ice, provided both cars of the sick and wounded from the and the milk were sufficiently cooled theatres of Operation, there arose a de­ before loading. mand for fresh milk on hospital ships. For troops stationed in areas where Properly homogenized milk was frozen milk was scarce, the Army'bought con­ and used by the Army, Navy, and War centrated milk. Instead of attempting Shipping Administration. The homog­ to ship whole milk long distances be­ enized milk was packaged and frozen fore pasteurizing, the milk was concen­ in square paper containers having a trated to one-half its volume by capacity of not more than one quart. evaporation under vacuum. The milk, It could, therefore, be thawed as needed after concentration, was not sterilized, and served from the original container and therefore did not have a cooked or without danger of contamination. caramelized flavor. The concentrated Freezing caused separation of the fat milk was shipped under refrigeration to phase in unhomogenizecl milk to the milk plants located in the area of con­ extent that the milk was not acceptable. sumption. There it was reconstituted Frozen concentrated milk was tried, and, wherever possible, blended with but it did not maintain its flavor long the available fresh milk before pasteuri­ enough and was difficult to reconstitute zation and bottling. At times, how­ in a sanitary manner aboard hospital ever, only the reconstituted milk was ships. used. This milk was not only accepta­ Milk for freezing was processed and ble to the Army but to civilians. Where frozen by milk dealers mainly on the the reconstituted milk was blended with east and west coasts. Much of it was fresh milk before pasteurizing and bot­ frozen by placing the filled containers J ournal of M ilk and F ood T echnology 349 in ice cream hardening rooms or other have shown that storage conditions low-temperature storage rooms; some largely govern the stability of the was frozen in wind tunnels. The milk product. The lower the temperature was usually thawed aboard the hospital of freezing and storing the longer it ships by setting it out at room tempera­ remains of a satisfactory quality. A ture, usually in the diet kitchen. This rise in the temperature of storage is milk usually kept well for 3 months, very detrimental to frozen homogenized and occasional reports were received milk (4) (5). that it remained palatable for 6 months R e f e r e n c e s or more. Sometimes the frozen milk was not 1. Babcock, C. J. The Pasteurization of Milk. U. S. Department of Agr. Leaflet acceptable after being held in the 177, 1939. frozen state for even less than 3 months 2. Sanders, George P. and Sager, Oscar because the casein had flocculated. In S. Modification of the Phosphatase Test other instances the milk developed an as Applied to Cheddar Cheese and Applica­ tion of the Test to Fluid Milk. J. Dairy Sci., oxidized flavor. From all practical 29 737-749 (1946). observations this unsatisfactory milk 3. Babcock,.C. J. Coliform Organisms in was processed, handled, and frozen in Pasteurized Milk. The Assoc. Bui., M ilk I n ­ the same manner (in some instances by dustry Foundation, 39th Yr. No. 4, Jan. 1947. 4. Babcock, C. J., et al. Effect of Freezing the same plant) as milk that was satis­ and Storage Temperature on the Physical factory. Research work has been con­ Characteristics of Homogenized Milk. J. ducted at the Army Medical Center in Dairy Sci. 29 699-706 (1946). Washington, D. C., to ascertain why 5. B abcock, C. J., et al. Effect of Freez­ ing and Storage Temperatures on the Chem­ some frozen milk develops an inferior ical and Bacteriological Properties of body or an oxidized flavor. The studies Homogenized Milk. Ibid. 30 49-54 (1947). 350

Excerpts from Annual Report of Chief of Bureau of Dairy Industry, 1946

D h ia H erds R ea c h N ew ■ the cows housed in pen barns than P roduction P eaks from those in stanchion barns. In an experiment to compare the h e average production of all cows in merits of the two systems of handling Tdairy-herd-improvement association cows in milk, two comparable groups herds in 1945 was 8,592 pounds of of cows were used. One group was milk and 346 pounds of butterfat per fed a rather liberal grain ration and cow per year, the highest in DHIA the other a limited grain ration, each history. group being housed first in one type of During the year the Bureau ana­ barn and then in the other. All cows lyzed the records of butterfat produc­ were milked three times-a day. The tion and feed consumption for more seven cows that were .fed the liberal than 400,000 cows in the association grain ration produced on the average herds. The cows that produced at the 18,402 pounds of milk and 684 pounds rate of 400 pounds of butterfat per of butterfat (calculated to maturity) cow per year yielded a return above when housed in the pen barn. This feed cost of $208, whereas the cows was 19 percent more milk and 18 per­ that produced at the rate of 200 cent more butterfat than they had pro­ pounds of butterfat yielded a return of duced when they were kept in the only $78 above feed cost. stanchion barn. The seven cows that The improved practices adopted by were fed the limited grain ration pro­ the members of the herd-improvement duced on the average 14,319 pounds associations are gradually increasing of milk and 501 pounds of butterfat the number of cows in the higher pro­ (calculated to maturity) when housed ducing classes. In 1926, about 45 per­ in the pen barn. This was 8 percent cent of the association cows produced more milk and 6 percent more butter­ less than 275 pounds of butterfat per fat than they produced when kept in cow. and only 15 percent produced the stanchion barn. more than 375 pounds. Now only 23 percent produce less than 275 pounds . D D T C ontrols F l ie s on C attle and 34 percent produce more than 375 and A round D airy B a rns pounds. Approximately 100,000 cows An emulsion spray was prepared by in the association herds at the present making up a 25-percent DDT stock time produce more than 425 pounds of solution, using Xylene as the solvent butterfat per cow per year. and Triton X-100 as the emulsifying agent. The stock solution was then B etter M il k Y ields O btained by diluted with water to make 5-percent H o usin g Cows in P e n B arns and 2-percent emulsions of DDT. The 5-percent emulsion was used as a At the Huntley, Mont., field station, spray inside the barns and dairy where both the conventional type of houses, and the 2-percent emulsion stanchion barn and the pen-type barn was used as a spray on the cattle. are used for housing milk cows, better The barns and milk houses were milk yields have been obtained from sprayed once, at the start of the fly J o u r n a l o f M i l k a n d F o o d T e c h n o l o g y 351 season, and in all cases one . spraying depleting the rats of their body stores was effective for the entire season. The of X, the Bureau scientists have now cattle were sprayed once every week shown that rats on X-deficient diets or every 2 weeks. The combined spray­ may conceive but may fail to bear ing of the barns and the cattle prac­ young, or they may bear small litters tically eliminated the houseflies, stable- that fail to survive. flies, and horn flies. These are the Continued efforts to determine the principal flies found around dairies. physical and chemical nature of the X nutrient indicate that it probably is U n iden tified N u t r i e n t i n M i l k closely associated with the protein of a n d C e r t a i n O t h e r F o o d s A f f e c t s the plant or animal product in which F o o d C o n s u m p t i o n , G r o w t h , a n d it occurs. It probably is not a new pro­ R eproduction tein constituent that occurs, as do the Research by the Bureau of Dairy amino acids, in characteristic amounts Industry several years ago gave con­ in casein; but is, rather, a substance clusive evidence that an important but carried somehow by some molecules of still unidentified growth - promoting the casein or in absorption combina­ substance (nutrient X) is present in tion. milk and certain other foods and feeds, including skim milk, dried nonfat milk A l f a l f a S i l a g e M a i n t a i n s H i g h solids, cheese, commercial casein, egg V i t a m i n A i n W i n t e r M i l k yolk, beef and pork muscle, lettuce, As a result of the nation-wide sur­ bluegrass, and various kinds of hay. It vey completed last year by the Bureau is also abundant in the liver extract of Dairy Industry and 21 state experi­ that is used intramuscularly in treating ment stations, which showed that pernicious anemia. much of the winter butter is consider­ Tests have also established the fact ably lower in vitamin A potency than that the so-called X nutrient is not summer butter, it seems very desirable present in whole wheat flour, white to develop winter feeding methods that flour, enriched white flour, wheat will be practical and economical bran, corn meal, soybean oil meal, enough to encourage farmers to pro­ linseed oil meal, heat-coagulated egg duce winter milk and blitter higher in white, yeast, or farm grains. vitamin A. Feeding investigations with rats Since pasture grasses, hays, and this year have shown that the sub­ other roughages are the usual sources stance has an important effect on the of the carotene used by cows in manu­ amount of feed they will consume and facturing vitamin A, the Bureau is use. studying ways to harvest and preserve Milk from cows that were fed in these crops so as to save as much of various ways was always a good the original carotene as possible. One source of the X nutrient. Cows on promising way is to harvest the hay pasture possibly produce milk of crops in an early stage of maturity, higher potency than cows on grain, when the carotene content is highest, hay, and carrots, whereas cows on and make “grass” silage instead of grain and corn silage produce milk of making field-cured hay. intermediate potency. An experiment was completed dur­ Previous experiments with rats had ing the year in which - one group of shown also that the presence or ab­ cows was fed alfalfa silage made by sence of the X nutrient in the diet the wilting method and another group affected their reproduction—a defi­ was fed U. S. No. 2 field-cured alfalfa ciency of X retarding the development hay throughout the entire winter-feed­ and early functioning of the sex ing period of 170 days. Both groups organs. By more drastic methods of also had corn silage and concentrates. 352 Bureau of Milk I ndustry 1946

The average vitamin A content of the when milk is treated the same way milk (per pound of butterfat) is and dried it develops the rancid odor shown by monthly periods in table 6. in 3 to 4 months. Apparently the lipases are practically inactivated by T A B L E 6 heating at 87° for 5 seconds and there­ fore do not act in a short time and at R e l a t iv e E ffe c t of W ilte d A l f a l f a S il ­ a g e a n d F ie ld -C ur ed A l f a l f a H a y o n t h e the temperatures used in storing and V i t a m i n A C o n t e n t of W in t e r M il k handling market milk, but become ac­ tive in dried whole milk as a result of Vitamin A content of winter the higher temperatures and longer milk produced by cows on — storage time. Keeping quality can be S am pling Alfalfa silage Alfalfa hay prolonged greatly if the oxygen con­ date International International centration is· reduced to approximately units per pound units per pound 1 percent or less. of fat of fat In packaging dried whole milk, the O ct. 29 1 20,180 1 19,320 oxygen content in the free space of N ov. 28 17,200 16,200 D ec. 28 17,190 12,450 ·. the container can be reduced to 3 per­ Ja n . 28 18,790 - 9,327 cent by a single evacuation and refil­ Feb. 28 18,075 9,190 ling with an inert gas; it can be re­ M ar. 26 19,485 10,095 duced to less than 2 percent by two M ay 6 2 23,165 2 20,005 evacuations, with a time interval of 1 Cows on good pasture. Changed to ex­ several days between^and refilling with perimental ration Nov. 9. inert gas; but it is difficult with present 2 Cows on good pasture after Apr. 20. procedures to lower the oxygen con­ tent to 1 percent. This is caused by All cows were on good pasture be­ firm absorption of the oxygen on the fore the test started, and it is apparent particles of milk powder, In order to from these figures that the alfalfa- remove these gases more effectively, silage ration produced winter milk the dried milk has been heated to practically equal to summer milk in higher temperatures in vacuo before vitamin A value, whereas the field- packaging. However, ' these higher cured hay produced milk in late winter temperatures actually decreased the with less than half as much vitamin A ease of removing the sorbed gases be­ as the summer milk. cause the vaporizing water from the Other experiments by the Bureau dried milk produced the vacuum pres­ have shown that cows will produce sure. This has been overcome, on somewhat more milk on alfalfa silage laboratory scale, by placing a dessicant than on U. S. No. 2 alfalfa hay and in the drying system. that the labor and machinery costs are no greater (per unit of dry matter) E v a p o r a t e d M i l k for making silage than for making hay. Earlier experiments have shown Harvesting the alfalfa crop for silage that foreWarming milk to temperatures therefore is a practical and economical of 230°-270° F. for short periods of method of producing not only more time increases its heat stability. Com­ milk but milk high in vitamin A mercial heaters are available to heat potency. the milk on a large scale to 265° F. An entirely new design of heater has D r i e d W h o l e M i l k been developed on a laboratory scale Experiments this year have shown to heat milk to a temperature up to that heating milk at 87° C. for 5 sec­ 280° F. in a few seconds, with con­ onds is sufficient to destroy the lipase sequent formation of only a slight activity for market milk purposes, but amount of milkstone. J ournal of M ilk and F ood T echnology 353

I mprovements i n P h o s p h a t a s e S o m e N e w P r o c e d u r e s D e v e l o p e d T e s t f o r C h e e s e a n d M i l k f o r I n c r e a s in g Y ie l d o f R ib o f l a v in The successful application of the f r o m W h e y b y B a c t e r ia l A c t io n phosphatase test last year to cheese Sizable quantities of riboflavin has been followed up this year by fun­ (vitamin B2) are being produced com­ damental studies of the chemical re­ mercially from cheese whey, largely actions involved. As a result, it is for enriching poultry and livestock possible now to detect a decrease of feeds. Bacterial organisms are added 1° F. in the high-short pasteurizing to the whey to increase the natural temperature, or as little as 1 pound of riboflavin content manyfold. But in recent years methods of producing raw milk in 2,000 pounds of pasteur­ this important vitamin synthetically ized milk used in making the cheese. have reduced the price considerably, In the case of whole milk, as little as and greater yields from whey are ne­ 0.05 percent contamination with raw cessary to meet the competition. milk can be detected. Even small Liquid whey normally contains amounts can be detected in cream. about 1.37 micrograms of riboflavin Although the contegt of phospha­ per gram, or at present prices about tase in goat milk is low, the improved 15 cents worth in 2,000 pounds. Under test reveals as little as 0.25 percent of ideal conditions, as demonstrated by raw milk in either goat milk or cheese. research work in the Bureau of Dairy Industry, the riboflavin content of B a k e r s ' C h e e s e f r o m D r ie d S k i m whey can be increased perhaps 50 M i l k times by using the bacterial organism, Clostridium acetobutylicum, to fer­ Shortage of bakers’ cheese has led ment the sugar in the whey. This or­ this year to a method of making this ganism digests the sugar and produces product from dried skim milk, enab­ waste products of metabolism, includ­ ling bakeries to make their own. Dried ing riboflavin, butyl alcohol, and hy­ skim milk is reconstituted with water drogen peroxide. . Experiments by the to a higher solids content than that of Bureau this year have shown that the normal milk. Good lactic starter and hydrogen peroxide produced by the a small amount of rennet are added. organisms acts as a deterrent if too This batch is allowed to coagulate much iron is present in the whey. for 4-16 hours, depending on the tem­ It has been known for some time perature. When the curd is firmly that the iron content of the whey, or coagulated it is placed in muslin bags of any other medium used for pro­ (without being heated or cut) and al­ ducing riboflavin by bacterial action, lowed to drain. It is then ready for must be kept low in order to obtain use or for packaging in suitable con­ high yields. Commercial producers at­ tainers for marketing. tempt to overcome the iron interfer­ The yield of cheese varies from. ence, either by avoiding contamination 1H to 2(4 pounds per pound of dried of the whey by processing equipment or by using iron-precipitating reagents. skim milk. The total cost of manufac­ In attacking the problem by more fun­ ture, shipping, and handling is usually damental research, the Bureau discov­ less than when the cheese is made ered that it is the hydrogen peroxide from fresh skim milk. formed by the bacterial organisms Experimental cheese so made was which destroys the riboflavin in the equally as good as that made in the presence of small quantities of iron, usual way and was more uniform in rather than the iron itself. The de­ quality. structive action can be prevented by 354 B ureau of M ilk I ndustry 1946 adding substances to the medium reversible reaction, probably involving which destroy the hydrogen peroxide, the equilibrium of the milk salts, that and also by adding potassium iodide is, the benefits of aging can be ob­ to protect the riboflavin at the point in tained repeatedly by alternately heat­ its molecule where it is susceptible to ing the mix and cooling and holding attack by hydrogen peroxide. Adding for the required time. The effects of such substances not only increases the aging the mix can be undone slightly possible yield of riboflavin, but extends by warming it to 50° F. and completely the range of iron concentration in by warming it to 100°. Curiously, 100° which high yields can be obtained. is the temperature closely approxi­ Research with a yeast organism, mating that at which milk fat is com­ Candida guilliermondi, shows this or­ pletely fluid. ganism to be capable of synthesizing greater quantities of riboflavin than P r o c e s s B u t t e r A c t S trengthened Cl. acetobutylicum, but the conditions B y N e w L e g i s l a t i o n of growth and fermentation require Weaknesses inherent in the existing much more delicate control. law pertaining to the administration

C h a n g e s I n v o l v e d i n A g i n g I c e of the process ^butter act were reme­ C r e a m B e i n g I nvestigated died by Congress on June 24, 1946, by enactment of Public Law 427. Added Practical experience has shown that authority is given the Secretary of it is desirable to age the ice-cream mix, Agriculture under the new law, and because aging improves the whipping through him to the* Bureau of Dairy- properties of the mix and this results Industry, which will involve strict en­ in a smoother, better-bodied ice cream. forcement of new regulations and con­ Both experience and research have tinuous inspection at all qualified shown that the mix should be aged at process-butter factories. The proper a temperature under 40° F. for at least administration of the new law should 4 hours, and that-aging for 1 day is insure future consumers of process even better. butter a safe, clean, and wholesome The changes involved in the aging food product. process have not been studied hereto­ fore, but if the nature of the reaction Five qualified process- or reno- can be determined it may be possible to vated-butter factories were in opera­ speed up the aging process and save tion during the year. These factories the ice cream maker’s time. Prelimin­ produced approximately 3 million ary studies by the Bureau of Dairy pounds of finished product and af­ Industry this year indicate that aging forded a market for farm-made butter is a recovery from some condition that throughout the southeastern section of occurs in the mix when it is subjected the United States. The process-butter to heating by pasteurization and homo­ factory is frequently the only market genization. It has been shown to be a outlet for farm-made butter. 355 New Books Milk Marketing Under Federal Con­ Statistical Quality Control, by E. L. trol, by Carl McFarland. Pub­ Grant. Published by McGraw- lished by Milk Industry Foun­ Hill Book Company, New York dation (Washington, D. C.). and London. 1946. 562 pages. 1946. 205 pages. $5.00. This book describes clearly and in­ In the Preface the author states that terestingly the history and develop­ his object has been to explain simple ment of the misnamed Agricultural but powerful statistical techniques that Marketing Agreement Act of 1937, can be widely used in industry to re­ and its application. The first chapter, duce costs and improve product qual­ “I. Regulation and Administration,” ity. For example, it shows how to discusses the nature of government separate variations into their respec­ regulation, tracing the “how” of milk tive causes, one result of which is to regulation. Under “II. Marketing Act locate and measure the importance of History,” the vicissitudes of legislative the variation and thereby ascertain enactments are presented, culminating when to leave a process alone as well in the present complex accumulation as when to take action. It has found of acts and parts of acts used descrip­ application in the aircraft industry, the tively in this book as the Marketing chemical industry, the milling industry, Act. Chapter “HI. Substance of the in food canning and preserving, and in Statute” discusses the provisions— many others. The mathematics com­ what may be done. Chapter “IV. Pro­ prises no more than the operations of cedure and Administration” presents ordinary arithmetic. The descriptions in detail the “how” of regulation. Fi­ are clear. Forty-five, examples are nally, under “V. Marketing Agree­ given with full analysis, and 145 prob­ ments and Orders,” the book contains lems apply the principles of the text. (I) a summary of typical marketing Foods: Their Values and Manage­ order provisions and (II) an outline ment, by H. C. Sherman. Pub­ or review of the issues which underlie lished by Columbia University marketing orders. Press, New York, 1.946. 221 Appendices carry a copy of the pages. $3.25. “Agricultural Marketing Agreement There is a general introductory view Act,” “Rules of Practice and Proce­ of the present food supply, then a chap­ dure,” “Legislative History of Market­ ter on each food group, and a conclud­ ing Act Relevant to Milk,” “Marketing ing one on food adjustment problems. Order References.” A well arranged Each article or type of food is briefly table of contents and index facilitate but clearly discussed from the stand­ reference. The book should be useful point of its main nutritive value: en- to milk control officials in public health ergy, protein, mineral elements, and work in view of the growing interest vitamins, with attention to distribution in the federal government in all aspects and conservation of vitamin values and of the milk industry. the amounts of the individual amino “This book is privately printed in acids in the different food proteins. The a limited number. It is distributed Appendix .carries a table of recom­ only to the members of the Milk In­ mended dietary allowances and a se­ dustry Foundation. The few available lected reading bibliography of 21 pages. extra copies may be purchased from The text is an excellent combination the Foundation. Should demand jus­ of practical information for the intelli­ tify it, revisions may be issued in the gent reader, interestingly presented, in future.” non-technical language. 356

JOURNAL OF MILK AND FOOD TECHNOLOGY

Official Publication of the International Association of Milk and Food Sanitarians

(Association Organized 1911)

Editors

W. B. P a l m e r , Managing Editor^ J . H. S hrader, Editor Orange, N. J. Wollaston, Mass.

Associate Editors

C. A . A bele F. C. Baselt A. E . B e r r y P . B . B ro o ks Chicago, 111. New York, N. Y. Toronto, Ontario Altamont, N. Y.

S a r a h V . D u g a n F. W. F abian C. R . F e lle r s A . W . F u c h s Louisville, Ky. East Lansing, Mich. Amherst, Mass. Washington, D. C.

J. G. H a r d e n b e r g h R. W, H art M ,D . H o w l e t t C. K . J o h n s Chicago, 111, Kansas City, Mo. Los Angeles, Cal. Ottawa, Ontario

Μ . E . P a r k e r G. W . P u t n a m G. H . W il s t e r Chicago, 111. Chicago, 111. Corvallis, Ore.

The J ournal of M il k and F ood T echno lo gy is addressed to the Editor, J. H. Shrader, 374 Broad­ issued bimonthly beginning with the January num­ way, Albany 7, N. Y ., or 23 East Elm Avenue, ber. Each volume comprises, six numbers. Pub­ Wollaston 70, Mass. lished by the International Association of Milk and Food Sanitarians at 374 Broadway, Albany 7, Membership and Dues: Active membership in N. Y. Executive Office, 23 East Elm Avenue, the Association is $3.00 per year, and Associate Wollaston 70, Mass. membership is $2.00 per year, including respectively all issues of the J o u rnal of M il k and F ood Subscriptions: The subscription rate is $2.00 per volume. Single copy, 50 cents. T echno lo gy. All correspondence concerning mem­ bership in the I nternational A ssociation of M ilk Correspondence regarding business matters, ad­ and F ood S a n ita r ia n s, including applications for vertising, subscriptions, reprints, etc., should be membership, remittances for dues, failure to receive addressed to Wm. B. Palmer, 374 Broadway, copies of the J o u rnal of M il k and F ood T ech­ Albany 7, N. Y ., or 29 North Day Street, Orange, nology, and other such matters should be addressed New Jersey. to the Secretary of the Association, J. H. S hrader, M anuscripts: Correspondence regarding manu­ 374 B roadway, A lbany 7, N. Y ., or 23 E ast E lm scripts and other reading material should be A ve., W ollaston 70, M ass.

I nternational A s s o c ia t io n o f M i l k a n d F ood S a n it a r i a n s President, W. D. Tiedeman...... Albany, New York First Vice-President, A. W. Fuchs...... Washington, D. C. Second Vice-President, M. R. Fisher...... St. Louis, Missouri Third VicerPresident, K. G. Weckel...... Madison, Wisconsin Secretary-Treasurer, J. H. Shrader. .23 E. Elm Ave., Wollaston, Massachusetts Auditors: C. E. Carl...... Jefferson City, Missouri H. L. DeLozier...... Louisville, Kentucky 357

* Affiliates of INTERNATIONAL ASSOCIATION OF MILK AND FOOD SANITARIANS

A ssociated I l l in o is M il k S a n ita ria n s (.Min n eso ta D airy F ie ld m e n and I nspectors President, Frank J. Capouch...... Chicago A ssociation Vice-President, Howard McGuire...... Springfield Secretary-Treasurer, P. E. Riley, Illinois Depart- President, R. L. Hanson...... Rochester ment of Public Health, Chicago Vice-President, G. A. K ern k a m p ...... Owatonna Executive Board Members: Secretary-Treasurer, J. C. Olson, Jr., Dairy Bac­ L. S. Blaisdell...... Chicago teriologist, Dairy Division, University of Minne­ Raymond K. Esmond...... Chemung sota, Minneapolis. Auditors: Board of Directors: W . B. Combs, J. Hortsch, Paul N. H anger...... Springfield H. G. Oldfield, G. S. Failing, M. Helmhrecht, L. H. W einer... *...... Chicago and C. Mattson.

F lorida A ssociation of M il k S a n ita r ia n s President, Alex G. Shaw...... Tallahassee N ew Y ork A ssociation of M il k S a n ita ria n s Vice-President, J. F. Roger...... Miami President, E. R. Albee...... Buffalo Secretary-Treasurer, L. R. Arrington. .Gainesville Vice-President, F. B. Carkhuff...... Binghamton Executive Committee Members, Secretary-Treasurer, C. S. Leete, State Department L. A. Scribner...... Orlando of Health, Albany P. D. Shirley...... Tampa W. H. Brown...... Jacksonville O kla h o m a A ssociation of M il k S a n ita ria n s I owa A ssociation of M il k S a n ita rians President, C. A. Hooven...... Marshalltown President, Fred Peters...... Ponca City Vice-President, Fred Payn...... Clinton 1st Vice-President, James Poolson...... Okmulgee Secretary-Treasurer, Milton E. Held, State Health 2nd Vice-President, Earl R eid...... Wewoka Department, Des Moines. 3rd Vice-President, Dr. Wm. Bishop... .Bartlesville Secretary-Treasurer, W. B. Lanphere, c/o Carter County Health Department, Ardmore M ic h ig a n A ssociation of D airy and M il k I nspectors President, Harry Kowalk, Flint Health Dept., Flint V ir g in ia A ssociation . of M il k S a n ita ria n s 1st Vice-President, Roy Cromley, Dept, of Agricul- ture, Detroit President, C. B. Neblett...... Richmond 2nd Vice-President, Claude Kistler, Grand Traverse- Vice-President, H. R. Anderson...... Richmond Leelanau County Health Dept., Traverse City Secretary-Treasurer, H. Clifford Mitchell, Chief Secretary-Treasurer, G. J. Turney, Lansing Dept, Bureau of Sanitation, City Health Dept., of Health, Lansing Richmond, Va. Director, Bob Cameron, Washtenaw County Health Auditors: G. S. Kennedy, Roanoke; J. D. Han- Dept., Ann Arbor bury, Portsmouth Director, John Veenstra, Grand Rapids Bureau of Milk, Meat and Food Inspection, Grand Rapids Director, Robert Wilson, Detroit City Health Dept., W isc o n sin M il k S a n ita r ia n s* A ssociation Detroit President, K. G. W eckel...... Madison Director, Nelson Hall, Saginaw City Health Dept., Vice-President, V. P. Melhuish...... Oconomowoc Saginaw Director, John Wyma, Ottawa County Health Dept., Secretary-Treasurer, L. Wayne Brown, State De­ Grand Haven partment of Agriculture, Madison Director, Milo Wilson, Mason County Health Dept., Directors: August C. Hillstad, Elmer C. Kleffen Ludington Auditors: Peter P. Peterson, Ward M. Totman

Associations Which Have Designated the JOURNAL OF MILK AND FOOD TECHNOLOGY As Their Official Organ

Ca lifo rn ia A ssociation of D airy and M il k C o n n e c tic u t A ssociation of D a iry and I nspectors M il k I nspectors President, G. C. M cFarland...... Los Angeles President, E. O. Anderson, University of Connecti­ 1st Vice-President, A. Reynolds...... Sacramento cut, Storrs. 2nd Vice-President, Jack Covert...... Los Angeles First Vice-President, Bruce C. Grant..New Britain Secretary-Treasurer, S. S. Sacksteder, 405 W est Second Vice-President, E. St. J. Baldwin, New School Street, Compton. London. Third Vice-President, Alfred W. Fish.. . .Hartford Secretary-Treasurer, H. C. Goslee. State Office C hica go D a iry T echno lo gy S ociety Building, Hartford, Conn. President, C. A. A bele...... Chicago I ndianapolis D airy T echno lo gy C lub Vice-President, F. W . R ayl...... Chicago President, Albert Jeffreys...... Indianapolis Secretary, P. H. Tracy, University of Illinois, Vice-President, Dave Lindner...... Indianapolis Urbana Secretary, Dr. B. E. Horrall, Purdue University, West Lafayette Treasurer, G. C. Hussander...... Chicago Assistant Secretary, W. K. Moseley... Indianapolis Sergeant-at-Arms, John Dusansky...... Chicago Treasurer, Lloyd Hardacre...... Anderson 358 A ssociation N ews

K ansas A ssociation of M il k S an ita rians P a c if ic N orth w est A ssociation of D airy and President, Mrs. Doris Van Gundy... .Wellington M il k I nspectors Vice-President, Ivan Van Nortwick...... Topeka President, A. W. Metzger...... Salem, Ore. Secretary-Treasurer, Howard M. Weindel, Kansas Vice-President, E. W. Soper...... Arlington, Wash. State Board of Health, Topeka 2nd Vice-President, K. Ιλ Bovey...... Boise. Idaho Directors: J. R. Mingle, Deputy State Dairy Secretary-Treasurer, Frank W. Kehrli, Portland, Commissioner, Oakley; Dr. C. F. Kubin, City Ore. Milk Sanitarian, McPherson % ^Philadelphia D airy T echno lo gy S ociety M assachusetts M il k I nspecto rs’ A ssociation President, Robert C. Perriello; ...... Attleboro President, , Thomas Waddell, Philadelphia Milk Vice-President, Timothy Μ. Miller. . .. .Springfield Exchange \ Secretary-Treasurer, Robert E. Bemis ..Cambridge First Vice-President, W. M. Taylor, Cherry· Executive Committee, John J. Cortin...... Quincy Burrell Corporation Edward E. Williams...... West Springfield Second Vice-President, R. K. Lawhorn, Abbotts •Dairies, Inc. Henry L. Richard...... Ware Secretary-Treasurer, W. S. Holmes, Dairy Council, Inc. M etropolitan D airy T echnology S ociety Assistant Secretary-Treasurer, Miss Jane Collins, President, Richard S. Doughty, Production Mana­ Supplee-Wills-Jones Milk Co. ger Janssen Dairies, Hoboken, New Jersey Vice-President, David X. Clarin, Division Manager T exas A ssociation of M il k S a n ita ria n s Oakite .Products, Inc., New York, New York Sergeant-At-Arms, Fred E. Uetz, Chief Sanitarian President, Taylor Hicks...... San Antonio. Texas Pioneer Ice Cream Co., New York, New York 1st Vice-President, F. C. Armstrong, Fort Worth, Secretary-Treasurer, George Frank, N. Y. Agr. Texas. Tech. Institute, Farmingdale, L. I., N. Y. 2nd Vice-President, R. N. Hancock, McAllen, Texas. Secretary-Treasurer, G. G. Hunter, Lubbock, Texas. M isso u r i A ssociation of M il k and F ood S a n ita ria n s W est V ir g in ia A ssociation of M il k S anitarians President, Dr. I, H. Baird...... St. Joseph Vice-President, L. W. Pickles...... Clayton Chairman, Donald K. Summers, Charleston 1, Secretary-Treasurer, Charles E. Carl, Principal W. Va. Public Health Engineer, Division of Health, Secretary-Treasurer, J. B. Baker, Department of Jefferson City, Mo. Health, Charleston, W. Va.

Association News

Philadelphia Dairy Technology Society New York State Association of Milk At our first meeting for the 1947—48 Sanitarians season held at the Whittier Hotel, 15th The New York State Association of and Cherry Streets, October 9th, we Milk Sanitarians will hold its 1948 had an attendance for our dinner of meeting on September 22, 23 and 24 108. Our speaker was Professor in Buffalo, N. Y. The Hotel Statler James J. Reid of the Department of will be official headquarters. Bacteriology, School of Agriculture, Pennsylvania State College. His sub­ C. S. L e e t e ject was “Newer Knowledge of Mas­ Secretary-Treasurer titis”. Professor Reid’s talk was very well received and created an interest­ Associated Illinois Milk Sanitarians ing discussion. Our Association is planning to hold From the turnout we had for our its annual fall conference at the Hotel first meeting it looks like we are going Morrison, Chicago, on Monday, De­ to have a very busy and interesting cember 15, 1947. year. W. S. H o l m e s P. E d w a r d R i l e y 5 ecretary-Treasurer Secretary-Treasurer 359

Thirty-Fourth Annual Meeting

M i l w a u k e e , W i s c o n s o n , O c t o b e r 16-18

R e p o r t o f S e c r e t a r y f o r 1946-1947 Pursuant to the action of the Asso­ ciation last year in voting general ap­ h e ! International Association of proval to the program of granting T Milk Sanitarians is going strong. licenses for firms to use the 3A symbol The extent of its influence is reflected when their equipment complies with by an occasional application for mem­ our sanitary standards, we investigated bership from foreign countries, particu­ the legal status and found that the larly South Africa and South Amerca.' symbol “A” had previously been regis­ At the present time (October 13, 1947) tered by the DeLaval Separator Com­ the membership.consists of 2,041 mem­ pany, thereby precluding our use of bers of whom 429 are Active and 1,612 any modification thereof. Mr. Tiede- are Associates. The new members for man brought the situation to the atten­ the year are 57 Active and 320 Asso­ tion of this company with the result ciate. The paid-up membership lists that the company withdrew its claim were revised as of July 15th so that and relinquished all its rights to the use any members whose dues were not paid of the symbol, although it owned this by that date have been placed on the for fifteen years. Such generosity and inactive list and have not been counted cooperation is appreciated. Further in the membership total. This fact developments in the use of the symbol makes it impossible for us to compare/ in the licensing program will be pre­ the membership total of this year sented in Mr. Abele’s committee re­ against that of last year. port. During the year we lost in death one of our most loyal and productive A count of the vote on the proposed members, namely, Mr. Horatio N. changes in the Constitution, particu­ Parker, as well as other members of larly to broaden the scope by changing this and associate organizations as fol­ the name of the Association to read lows : T. G. White, F. C. Button, Glenn International Association of Milk and N. Young, W. M. Totman, William G. Food Sanitarians, Inc., yielded the fol­ Kaeser, and Clarence Sontag. lowing results: The Journal of Milk and Food Tech­ In favor of the change...... 268 nology in its January issue came out Opposed to the change...... 17 under its new caption which included the added word FOOD. Publication Application for affiliation with our has been increasingly difficult because Associaton has been made by the Min­ of the rise of cost of production with no increase in advertising or subscrip­ nesota Dairy Fieldmen and Inspectors’ tion rates. This situation precluded Association. Representatives from this the possibility of issuing more than six fine group will be present at this meet­ numbers per year. We are seeking to ing. improve the financial status by a nec­ In this period of rising, costs, the essary raise in advertising rates com­ Association found it necessary to mencing with the coming calendar charge for registration at this annual year. meeting. Our fee of one dollar is less 360 ' R eport of S f.cretary than the amount usually charged by sociation, and by Mr. E. C. Kleffen, other organizations in our field. the efficient chairman of the local com­ May I take this opportunity to point mittee. We thank these gentlemen and out that the local arrangements and their associates most heartily for their entertainment features have been han­ helpfulness. dled entirely by our genial host, Dr. K. G. Weckel, President, and Mr. Respectfully submitted, L. W. Brown, the capable Secretary, J. H. S h rader, of the Wisconsin Milk Sanitarians As­ .S' ecretary-Treasurer

ANNUAL REPORT OF THE TREASURER

1947 Receipts Balance transferred from Albany: N o v em b er 7, 1946 ...... -....$4,000.00 December 10, 1947 ...... 444.09.. . .$4,444.90 Annual Dues ...... 3,969.50 TOTAL RECEIPTS ...... $8,403.59

Disbursements ,C. A. Abele: expenses in attending Washington meeting ...... $ 92.66 Bank service charges: foreign check collections and non-par checks . Γ;...... 12.75 Bonds: Fidelity Bond for J.’ H. Shrader ...... $ 12.50 Premium on bond of managing editor of Journal ...... 10.00 22.50 Clerical services (emergency) ...... '...... 77.50 Honorarium: C. S. Leete ...... ! ...... 100.00 Journal subscriptions mistakingly.entered as Association membership dues ...... 3.50 Lawyer’s services: 3A symbol and trade mark for'J ournal ...... 115.00 Membership subscriptions to the Journal or M ilk and Food T echnology : $1 per paid-up members March 18, 1946, to September 30, 1947 ...... 2,674.00 Petty cash ...... <...... i ...... 6.00 Postage ...... 110.00 Printing: stationery, membership cards, etc., and other office supplies ...... 210.47 Professional reporters at Atlantic City meeting ...... 63.80 Refunds on overpaid dues (affiliated associations and individual members) ...... 51.00 Resolutions (engraved): C. S. Leete and Η. N. Parker ...... 118.00 Compensation : J. H. Shrader ...... ; . ; ...... $ 458.33 Μ. B. Harris ...... 330.00 788.33 Telephone and telegrams ...... 22.02

TOTAL . DISBURSEMENTS $4,467.53 Summary T o ta l R eceipts ...... , $8,403.59 Total Disbursements ______4,467.53

BALANCE $3,936.06 361

Summary of the Thirty-Fourth Annual Business Meeting International Association of Milk and Food Sanitarians MILWAUKEE, WISCONSIN

October 17, 1947

The meeting was called to order by Mr. Abele presented the following Dr. R. G. Ross, President. Minutes resolution concerning the work of the of the 1946 meeting were read and Committee on Sanitary Procedure: approved. WHEREAS, It is essential that The Treasurer’s report for 1947 was milk sanitarians have printed copies read and accepted. Auditors C. S. of sanitary standards for equipment Leete and Charles E. Carl reported used in handling and processing milk that “The books of the Secretary- and milk products conveniently avail­ Treasurer of the I nternational A s ­ able for ready reference, and s o c ia t i o n o f M i l k S a n i t a r i a n s and WHEREAS, Sanitary Standards the books of the Managing Editor of for such equipment, published from the J o u r n a l o f M i l k ' a n d F o o d time to time in the J o u r n a l o f T e c h n o l o g y have been examined and M i l k A n d F o o d T e c h n o l o g y are found correct as of the close of business, dispersed through a number of vol­ September 30, 1947.” This report was umes of that J o u r n a l , and are fre­ accepted. quently unavailable when needed, Past-President R. R. Palmer pre­ THEREFORE, BE IT RE­ sented the following resolutions: 1 SOLVED: 1. That appreciation be expressed 1. That the I nternational A s ­ for the work of the officers of s o c i a t i o n o f M i l k S a n i t a r i a n s the Association and the Local make available, at reasonable cost, Committee for making ar­ reprints of sanitary standards pub­ rangements for the success of lished in the J o u r n a l o f M i l k a n d the present meeting. F o o d T e c h n o l o g y , and 2. That thanks be extended the 2. That binders or folders, in­ participants in the program cluding all published sanitary stand­ for their services to our As­ ards, and the Annual Reports of the sociation at this annual meet­ Committee on Sanitary Procedure ing. since 1944, be made available at 3. That thanks be extended to reasonable cost. the management of the hotel, This was adopted. the Convention Bureau, and The . Secretary then presented his others responsible for furnish­ report (see page 359). The report was ing the facilities and services. accepted as read. 4. That in memory of our re­ The President called for a report on cently deceased members, their the result of -the vote on the constitu­ names be spread on the min­ tional amendments. Dr. Shrader re­ utes, and letters of condolence ported as follows: The total number of be sent to the bereaved fami­ votes cast was 286. Those in favor of lies by the Secretary. The the change, namely, that we broaden members rose and paid re­ the scope to include “Food”, 268; spect by observing a moment against the change, 17; no vote (il­ of silence, legible ballot) 1; total 286. President 362 S ummary

Ross formally declared that the official Corash, then brought in the following name of the Association from now on is slate: the I nternational A s s o c i a t i o n o f P r e s i d e n t : W alter D. Tiedeman, State De­ M i l k a n d F o o d S a n i t a r i a n s , I n c . partment of Health, Albany, N. Y. The Association voted to accept the 1 s t V i c e -P r e s i d e n t : A. W. Fuchs, U. S. report of the Committee on Sanitary Public Health Service, Washington, D. C. Procedure which had been read on the 2 n d V i c e -P r e s i d e n t : Dr. M. R. Fisher, De­ program of the annual meeting. partment of Health, St. Louis, Mo. 3 r d V i c e -P r e s i d e n t : Dr. K. G. Weckel, The Association then authorized the .University of Wisconsin, Madison, Wis. publishing of the “Report of the Com­ S e c r e t a r y -T r e a s u r e r : Dr. J. H. Shrader, mittee on Regulations and Ordi­ 23 East Elm Avenue, Wollaston, Mass. nances”, as delivered on the program, A u d i t o r s : H. L. De Lozier, Department o f Health, Louisville, Ky. J o u r n a l , in the with the request that and comments be sent direct to the chair­ Charles E. Carl, Department of Health, man of the committee, Mr. Tiedeman. Jefferson City, Mo. Mr. William B. Palmer stated that After giving the floor opportunity to in view of the broadened field of the offer nominations, each of the above work of the Association it appeared nominees was duly elected unani­ desirable “that activities similar to those of the Committee on Sanitary mously. Dr. Ross then appointed Procedure would be well applicable to representatives to escort each of the the other branches of the food indus­ newly elected officers to the platform try, and it might be of concern to where they received^ the greetings of the this Association to have a subcom­ members. mittee or another committee working President-Elect Tiedeman stated: on the sanitary procedures for the “For myself and our newly elected other branches of the food industry.” officers, I wish to say that we appre­ Mr. Fuchs pointed out the desirability ciate the confidence that the Association of bringing the standards of sanitary has shown in our election. Like all equipment in other branches of the new officers should, we have pretty high food industry up to a level eventually aspirations. We will be lucky, though, of the equipment in the dairy indus­ if we do as well as our predecessors. try. The Association then authorized We hope at least to uphold the standard the incoming President to appoint a that they have set for us.” committee to inaugurate a systematic Our retiring President, Dr. Ross, formulation of sanitary standards for was then called upon to make a few food equipment in general, bearing in remarks in view of the allegation that mind that the food industry is not aS “he has been rather silent throughout homogeneous nor as well-organized as this whole meeting.” He replied as the dairy industry, and that much follows: “Well, I will explain some of educational contact work must be done that by saying that there was not much to establish a proper background of time to talk between papers and get understanding and interest for develop­ this program run on schedule. How­ ing such a program. ever, I do want to say that I appreciate Mr. Leete, our past Secretary- the cooperation of all of the officers who . Treasurer for ten years, expressed his have served with me and all of the com­ appreciation for the embossed copy of mittees, the chairmen of the commit­ the resolution. arid the honorarium tees, as well as the members. It has, which were awarded by the Executive indeed, been a pleasure to serve during Board. these past few years up through the The Nominating Committee con­ different offices, and it is an honor. sisting of J. G. Hardenbergh, Chair­ There has been some work to it, but I man, L. Wayne Brown, and Paul sincerely appreciate the honor shown J ournal of M il k and F ood T echnology 363 me and the confidence expressed by the On the formal program twenty-nine· members of the Association in allowing speakers presented papers and four ad­ me to serve as the President this past ditional speakers presented films and year.” demonstrations on milk and general The Executive Board approved the food subjects. application of the Minnesota Dairy Large groups visited several of the Fieldmen and Inspectors Association plants. On the lighter side, the ladies for affiliate membership, thereby adding were entertained by successful trips seventy-eight fine new members to this over the city, and the Association was Association. entertained by an evening of refresh­ Final registration report: ment and pictures, and later by a ban­ Members Guests Total quet with an unusually attractive floor 1st D ay 268 81 349 show. 2nd D ay 25 37 62 The Executive Board has decided to Total Men Registered 411 hold the next meeting at Philadelphia, M ilw aukee 33 at such time in October as will enable Out-of-Town 378 the members and guests to attend the Total Women Registered 40 annual Dairy Show which will probably Total Registration 451 be held in Atlantic City.

George C. Supplee Wins Borden Award

Recipient of the 1947 Borden ation of milk to increase its vitamin D Award of $1,000 and a gold medal content. In addition, he has conducted for research in the chemistry of milk investigations in the keeping quality is George C. Supplee, president of the of milk powder, the development of G. C. Supplee Research Corp., Bain- methods for packing milk powder in bridge, N. Y. and formerly president inert gas, and the isolation of pure of the International Association of natural riboflavin (B2) from whey and Milk Inspectors (now the Interna­ waste products resulting 'from milk tional Association of Milk and Food manufacture. For his work on ribo­ Sanitarians, Inc.) in 1925-26. The flavin, he received the Billings Medal award was made at the 112th national of the American Medical Association meeting of the American Chemical in 1936.. Society in New York City. He is —From Chemical and Engineering credited with developing the first prac­ News, September 15, 1947, tical methods for commercial irradi­ page 2621. 364

Sol Pineus Retires

After twelve years of service, Mr. York City; President, Central Atlantic Sol Pineus is retiring from his o,fficial States Food and Drug Officials; Chair­ work in the New York City Depart­ man, Engineering Section of the ment of Health, where he served as American Public Health Association; Deputy Commissioner of Healtl'f and Member Sanitary Procedures Com­ Senior Sanitary Engineer in immediate mittee, International Association of charge of food, drug and sanitary en­ Milk and Food Sanitarians; Member vironmental activities. Executive Cdmmittee, New York State Mr. Sol Pincus. graduated from Milk Sanitarians; and Member Sani­ Columbia College, B.S., in 1913, and tation andt Milk Advisory Boards, from Columbia University Schqol of U.S.P.H.S! He has written articles Engineering, C.E. (sanitary option), on sanitary engineering, milk and food in 1915. He spent eight years in the regulation, smoke control, and sanitary U. S. Public . Health Service—one landfills. year as sanitary bacteriologist and After a short vacation on his farm seven years on sanitary engineer as­ at Fishkill, New York, Mr. Pincus signments: coastal water pollution plans to establish a public health engi­ studies, extra-cantonment 'sanitation, neering consultant* practice in New and was District Sanitary Engineer in York City. Charge. From 1924—1935 Mr. Pincus was in a private sanitary engineering practice —manufacturing chlorinating equip­ ment, design and construction of New Sanitary Fittings Catalog swimming pools, sanitary surveys, and a health and hospital survey in Phila­ Cherry-Burrell Corporation has re­ delphia. cently published a rather comprehen­ In July, 1935, he became Deputy sive catalog on Sanitary Pipe and Fit­ Commissioner and Senior Sanitary tings. In addition to showing large Engineer is charge of the food, (Rugs, illusrations of the various fittings and and sanitary activities of the New York valves, the catalog includes dimension City Department of Health, in yvhich drawings, specification tables and a list position he served until his retirement of the sizes and types of material in in October, 1947. In the milk regula­ which each item is made. A two-page tory field he directed the development spread contains a display of all the of the deck testing of farmers’ milk, items. This new catalog makes order­ and the routine use of the phosphatase ing a simple task. The catalog has been test for control of pasteurization, and widely distributed to dairy plants, but initiated the extensive training of milk anyone who has not received a copy and food plant workers by the Depart­ should write the nearest Cherry-Burrell ment. Branch or the company’s general offices Mr. Pincus has been President, at 427 W. Randolph Street, Chicago 6. Public Health Association· of New Illinois, for a copy of Bulletin G-443. 365

J. H. Frandsen Retires

fter forty-five years of service to notable university herds was developed, A the dairy industry as teacher, ad­ and Professor Frandsen had the privi­ ministrator, lecturer, and writer, Pro­ lege of planning and seeing completed fessor J. H. Frandsen retired from what at that time was an outstanding active service at the end of the recent dairy industry building, which is still academic year and was given the hon­ one of the best in the country. For three orary title of Emeritus Head of the years he served as Dairy Editor and Department of Dairy Industry, Uni­ Counsellor of the Capper Farm Press. versity of Massachusetts, by the He was co-author of the first textbook, Trustees at their meeting June 8th. on the Manufacture of Ice Cream and In 1926 Professor Frandsen came to Ices. the then Massachusetts Agricultural As early as 1907, before the days of College as Head of the Animal and well organized extension service, he Dairy.Husbandry Departments, a posi­ saw in the railroads an effective tool for tion he held for some years before be­ improving dairy conditions and suc­ coming Head of the Dairy Industry ceeded in interesting railroad officials Department. in putting on dairy demonstration Professor Frandsen has always been trains in Idaho and Nebraska. a strong advocate for the improvement During the first World War he was of the public milk supply and during chairman of the Nebraska Dairy Food his early years here he took a leading Commission and in 1924 was appointed part in campaigning for the eradication a member of the American Farm of tuberculosis and Bang’s disease in Bureau’s Committee of twelve to de­ Massachusetts dairy herds, and he velop orderly and more profitable pioneered in advocating universal pas­ marketing of dairy products. In 1923 teurization of milk. While at Massa­ he was a vice-president of the World’s chusetts he also was instrumental in Dairy Congress meeting in Washing­ securing the almost complete remodel­ ton, D. C., and in 1931 was a delegate ling of the dairy industry building and from Massachusetts to the meeting held the erection of a model abattoir which in Copenhagen, Denmark. In 1935 he provides laboratory space for the popu­ helped to organize the Association of lar meats courses. New England Milk Dealers, and was Professor Frandsen graduated from honor guest at the annual meeting last Iowa State College in 1902 and began March when he was presented a scroll , his career as an assistant in agricul­ “in token of its appreciation of his tural chemistry at that institution. many years of faithful and diligent After receiving his Master’s degree in service to the dairy industry of New 1904 he went to Portland, Oregon to England.” In 1942 he received a Cer­ serve three years as dairy chemist with tificate of Merit from the Massachu­ the Hazelwood Creamery Company. setts Milk Inspectors’ Association “in Following this he was for four years appreciation of many years of service Head of the Department of Dairy in the field of milk inspection.” Husbandry at the University of Idaho, Perhaps his most outstanding ac­ and for the next ten years he held the complishment and the one which in same position at the University of Ne­ the long run has influenced the In­ braska. During that time one of the dustry to the greatest extent was his 366 Maryland D airy T echnology Conference activity in founding the Journal of April meeting presented Professor Dairy Science and his work as first Frandsen with a beautiful leather brief­ Editor of the publication from 1916 to case “as a small token of our esteeem— m s . we hope—will remind you of the many In 1940 the American Dairy Science students who wish you the best of Association paid tribute to Professor everything in this new era of your life,” Frandsen’s efforts with a scroll which said Edward Larkin, President of the said in part “In recognition of out­ Dairy Club. And on April 23rd the standing service to dairy science in members of the Department of Dairy America, particularly in the concep­ Industry presented Professor and Mrs. tion, advocacy, and establishment of the Frandsen a travel clock and a silver Journal of Dairy Science which he so antique coffee pot as parting gifts. carefully nurtured and successfully Said Professor Lindquist, acting head, managed and edited for eleven years, “In his busy life Professor Frandsen a substantial and far-reaching contri­ has accomplished much and it is hoped bution of inestimable value to the ad­ that now as he relinquishes his duties vancement of dairy research, teaching here at the University of Massachusetts and practice—”, and voted him an he will have many years of leisure in honorary member of the Association. which to travel and to enjoy his many As a fitting climax to his years of friends and acquaintances and to con­ service in Massachusetts, the Dairy tinue his writing.” Club, a student branch of the American Professor and Mrs. Frandsen plan Dairy Science Association, at their to continue their residence in Amherst.

Dairy Technology Conference— University of Maryland

The program for the Third Annual of the Ice Cream Trade Journal, on Dairy Technology "Conference at the packaging of ice cream; V. Schwarz­ University of Maryland, December kopf, Lathrop-Paulson Company, on 2-4, is practically complete. The pro­ the cleaning of milk cans; and D. W. gram is sufficiently varied so as to be Taylor, U. S. Public Health Service, of interest to persons in all phases of and G. D. D’Ambrogi, Balitmore City the dairy industry, including milk and Health Department on ice cream, sani­ ice cream plant managers and super­ tation. P. B. Larsen, R. N. Doetsch, intendents, technicians, fieldmen, and and F. E. Potter, University of Mary­ dairy inspectors and sanitarians. Ice land, will present the results of studies cream will be stressed.on the first day, on the quality of ice cream in the market milk on the second, and field Washington-Baltimore area. One of problems on the third. - The dairy the .highlights of the first day’s pro­ products discussions will feature Pro­ gram will be a panel discussion on the fessor C. A. Iverson, Department of subject of frozen dairy products with Dairy Industry, Iowa State College, on the panel consisting of Col. C. J. Bab­ flavors in ice cream, and developments cock, Dr. R. W. Bell, and Dr. B. E. in the market milk industry; Dr. D. H. Webb, Bureau of Dairy Industry, Jacobsen, Cherry-Burrell Corporation, U. S. Department of Agriculture, on quaternary ammonium germicides P. E. LeFevre, Chestnut Farms Chevy- and recent developments in cleaners Chase Dairy', Washington, D. C., and and cleaning; V. M. Rabuffo, Editor Dr. C. W. England, C. Y. Stephens J ournal of M ilk and F ood T echnology 367 industries, Washington, D. C., par­ Johnson and Johnson; and R. E. Gad­ ticipating. dis, Baltimore City Health Depart­ Subjects of special interest to dairy m ent. fieldmen and dairy farm inspectors will A joint dinner meeting with the be covered in talks by Dr. J. H. Hilton, Maryland and District of Columbia Department of Animal Industry, Uni­ Dairy Technology Society is planned versity of North Carolina; Dr. L. A. for the evening of the 3rd, at which Moore, Bureau of Dairy Industry, the principal speaker will be Dr. H. C. U. S. Department of Agriculture; Trelogan, Assistant to the Adminis­ C. S.. Brinsfield, Maryland State trator, Research and Marketing Act, Health Department; C. B. A. Bryant, U. S. Department of Agriculture.

Olsen Receives Commendation The Queen of America’s Dairyland presented flowers to Η. P, Olsen at a recent ceremony recognizing his contributions to the welfare of the American public and to the dairy industries. The Queen is pretty Joanne Ruetten of Viroqua, Wisconsin. Mr. Olson, who is known as the “Dean of the American dairy industries,” has through the publications which he founded, aided the progress of the dairy industries. Schooled the hard way in Denmark, where intensely rigid rules control the production of all dairy products, Mr. Olsen has always stressed the importance of milk quality improvement in his dairy activities in America during the last 50 years. He was the first to advocate broadly the pasteurization of milk, not only for bottling, but for the processing of all milk products. , Mr. Olsen is the Chairman of the Board of The Olsen Publish­ ing Co., Milwaukee, publishers of The Milk Dealer, National Butter and Cheese Journal, The Ice Cream Review, and the Dairy Industries Catalog. 368

New Members ACTIVE. Chamberlayne, Dr. E. C., Director, Food and Lanphere, W. B., Sanitarian, Carter County Milk Control, 320 Sherbrook St., W inni­ Health Dept., Ardmore, Oklahoma. peg. ' Malone, Harold L., Sanitary Engineer, State Christensen, John, Commissioner, Dept, of Dept, of Health, 1525 N. W. 47th Street, Farms and Markets, State Office Building, Oklahoma City, Oklahoma. H artford, Conn. McConaughy, Robert F., Health Dept., City Bldg., Middletown, Ohio. Fitzgerald, Donald V., P. O.' Box 164, Mortensen, William, State Dairy Inspector, Woodstock, 111. P. O. Box No. 273, Laramie, Wyoming. Gay, Clifford Wayne, Sanitarian, City Obee, C. G., Senior D airy Inspector, 296 County Health Unit, 1605 College Ave­ Highfield Street, Noncton, N. B., Canada. nue, Stillwater, Oklahoma. Sanborn, J. R., Professor of Microbiology, Kuder, Al J., State Dairy Inspector, 604Ά 210 Lyman Hall, Syracuse University, West Main Street, Centralia, Washington. Syracuse 10, New York.

ASSOCIATE Barnhart, John L., Kansas State -College, Co-op Assoc.j Inc.^ Spring Mills, Penn­ Manhattan, Kansas. sylvania. Billington, Earle, Oakite Products Inc., 20 Lerner, Louis L., Tech. Dir. Allied Home Main Street, Macedon, New York. Prod. Cbrp., 1447 Argali St., Beloit, Wis. Brecklin, J. E., R. 1, Monroe, Wis. Mandelaro, Joseph, Cheesemaker, Blue Boy Carney, Paul E., Director, Quality Control, Dairy, 3 Dawson Place, Batavia, New Sheffield Farms Co., Inc., 524 W est 57th York. Street, New York 19, N. Y. Martin, A., Travancore Dairy, 7 Kent Street, Couffer, R. W., Machinery-Hardware Divi­ Ascot Vale, Victoria, Australia. sion, Flexible Shaft Company, 5600 W. Miller, Alan B., Asst. Production Mgr., Ab­ Roosevelt Road, Chicago, Illinois. bott’s Dairies, Inc., Locust Street, Oxford, Darger, Harry C., Room 1449, One N. Pennsylvania. ' LaSalle St., Chicago 2, 111. Netto, Dr. Fidelis Alves, Milk Sanitarian, Dick, H. L., Sparkler Mfg. Co., Mundelein, Departmento da Producao Animal de, 111. 873, Turiassu, Sao Paulo, Brasil. French, Benjamin F., Quality Control Super­ Nisbet, Ruth, Baur’s, 1512 Curtis, Denver visor, Southern Dairies, Inc., 593 Glen 2, Colorado. Iris Drive, Atlanta, Georgia. Rogers, E. D., Dairymen’s League Co-op Galante; James W., 438 W. Congress St., Assoc., Inc., Morristown, N. Y. Chicago 44, 111. Stevens, Guy P., Supervisor Dairy Section, Georgeson, Orris, Dean Milk Co., Box C, State-Department of Agriculture, 412 A Harvard, 111. Capitol Bldg., Salt Lake City, Utah. Hanson, George W., Jr., Laboratory Tech­ Toyk, M. J., Proprietor, Homestead Dairy, nician, North Star Cry. Co., Kenyon, 75- Garcia Street, Cambridge, South Minnesota. Africa. Harbach, Ralph A., 3415 South 38th St., Weaver, I. A., 524 Lakewood Avenue, Milwaukee 7, Wis. Youngstown 2, Ohio. Hunter, M., 87 Cowlishaw St., Avonside Williams, Ralph B., Director, Territorial Christ Church N. E. 1, New Zealand. Div., Public Health Laboratories, Juneau, Johnson, Kenneth W., Dairymen’s League Alaska, Box 1931. J ournal of M ilk and F ood T echnology 369

CHANGES IN ADDRESS Attoe, Arnold B., 279 F ifth St., Fond du Philadelphia, Pa., to Dairy Council Inc., Lac, Wisconsin, to Route No. 1, Van 234 South 22nd St., Philadelphia, Pa. Dyne, Wisconsin. Horton, Mrs. M ary B., Sheffield Farms Co., Berry, Hugh S., Vosburgh Road, Averill Inc., New York 17, N. Y., to Sealtest Park, New York, to Creamery Pkg. Mfg. Laboratory, 230 Park Avenue, New York, Co., P. O .'B ox 94, Troy, New York. N. Y. Black,. John B., P. O. Box 27, Swainsboro, Hummer, Dr. Robert L., Prov. Sqdn. 88, Georgia, 'to East Central Health Region, APO 103, San Francisco, to 7th Vet. Det. Georgia Dept, of Public Health, 1 Mill- Avn., A PO 929, c /o PM , San Francisco. edge Road, Augusta, Georgia. Kaeder, Edward A., Maple Island Farm, Buechel, John N., Roberts Dairy, 220 South Inc., Amery, Wis., to Maple Island Farm, 20th St., Lincoln, Neb., to 212 South 20th Inc., New Richmond, Wis. St., Lincoln, Nebraska. Kranaskas, Anthony Justin, Montevideo, Cameron, J. Robert, 213 N orth 4th Ave., Uruguay, S. A., to Institute of Inter- Ann Arbor, Mich., to Denver City-County American Affairs, Health and Sanitation Health Dept., Denver General Hospital, Division, c/o American Embassy, Quito, Denver, Colorado. Ecuador, S. A. Clough, Ralph, Box 18, Harford Mills, New Morgan, W. A., 33 Oak Street, Geneseo, York, to Harford, New York. New York, to Vogt’s Dairies, Inc., New Deutsch, Μ. N., City Health Dept., Sioux Kingston, New York. City, Iowa, to Director of Quality Milk Price, Dr. Edmund R., Kansas City, Mo., to Control and Laboratories, P. O. Box 69, U. S. Public H ealth Service No. 3720, Norwood, Minn. 4321 Chamberlayne Ave., Richmond 22, Dodson, Lewis, Nat’l Sanitation Foundation, Va. School of Public Health, Ann Arbor, Roberts, Geo. M., 40 Academy St., Skane- Michigan, to City-County Health Dept., atolos, New York, to Ontario Milk Pro­ Denver General Hospital, Denver, Colo­ ducers’ Co-op, Inc., Mexico, New York. rado. Rogers, E. G., Morristown, N. Y., to Dairy­ Edwards, Robert L., 508 Picnic St., men’s League Co-op Assoc., Inc., 21 Shawano, Wis., to 412 South Franklin, Carver St., Brandon, Vt. Shawano, Wis. Smith, George R., P. O. Box 35, Rich­ Garrison, Prof. Earl R., San Francisco, mond, Virginia, to P. O. Box 35, Rice, Cal., to Department of Animal Industry, Virginia. University of Arkansas, Fayetteville, Stanton, John D., Chicago, 111., to Beatrice fkciriScis Foods Co,, Dubuque, Iowa. Gaylord, Clifford, 649 W oolworth Bldg., Wainess, Harold, Portland, Oregon, to 852 Watertown, New York, to Dairymen’s U. S. Custom House, Chicago 7, 111. League Co-op Assoc., 1234 Granite Bldg., Weber, Albert Η., P. O. Box 283, Oxford, Rochester, N. Y. New York, Dairymen’s League Co-op Holmes, Wesley S., Philadelphia Inter- Assoc., Inc., 114 E. Ellis Street, E. Syra­ State Dairy Council, 158 North 20th St., cuse, N. Y. ■"■ · 370

Index to Volume TO Authors

P age Page Abele, C. A.—Annual Report of Eglington, Richard—A Survey of the Committee on Sanitary the Direct Microscopic Method Procedure, 1946 ...... 34 of Examining Milk and Cream Annual Report of the Commit­ Samples in Approved and tee on Sanitary Procedure, Registered Laboratories of Con­ 1947 ...... 335 necticut ...... 27 and Randolph, Leo — Milk Fabian, F. W.—Report of Com­ Transportation— Tank Clean­ mittee on Frozen Dessert Sani­ ing and Sanitization ...... 92 tation ...... 282 Alff, Edythe—See Buchbinder, Correct Interpretation of Bac­ L eon teria Counts...... 342 Anderson, C. W.— See Anderson, Finley, R. D. and Foter, M. J.— R obert A Study of the Corrosion of Anderson, Robert, Anderson, Tin Plate by Can Washing C. W., and Gunderson, N. O. Compounds...... 263 — Measuring Sanitary Practices See Foter, M. J. in. Public Eating Establishments 158 Foter, M. J. and Einley, R. D.— Babcock, C. J.— Developments in A Study of the Germicidal Ef­ the Market-Milk Industry Dur­ ficiency of Can Washing Com­ in g W orld W ar I I ...... 345 pounds ...... 257 Baker, Μ. P.— Report of Commit­ See Finley, R. D. tee on Dairy Farm Methods.. 219 Fouts, E. L.—See Mull, Leon E. Baselt, F. C.—-Paper Containers 239 Fuchs, A. W.—Restaurant Sani­ Bell, R. W .— Effect of Stabilizers tation Program of the U. S. on Frozen Cream...: ...... 149 Public Health Service...... 5 Bortree, A. L.— See Bryan, C. S. Trade Barriers in the Milk In­ Britton, R. D.—Present and dustry ...... 195 Future Status of Milk Plant Gunderson, N. O.—See Anderson, Equipment and Materials...... 109 Robert Bryan, C. S., Bortree, A, L., and Klussendorf, R. C.—Veterinary Lucas, P. S.—The Detection Factors in Sanitary Milk Pro­ and Correction of Bacterial duction ...... 37 Contamination of Milk Bottles Levine, Arthur S.—Abstracts of in a Bottle Washer...... 319 the Literature of Food and Buchbinder, Leon and Alff, Sanitary Technology During Edythe C.—Studies of Coli- 1946 ...... 131 form Organisms in Dairy Prod­ Liicas, P. S.—See Bryan, C. S. ucts ...... 137 Mallmann, W. L. and Zaikow- Delay, P. D.— The Significance of ski, Leo—The Use of a Quater­ the Coliform Test in Pasteur­ nary Ammonium Compound as ized M ilk ...... 297 a Supplement to Heat in the Doan, F. J.— See Watrous, G. H. Rinse in Mechanical Dishwash­ Dodson, Lewis—The National ing ...... 206 Sanitation Foundation ...... 30 Maybury, R. H. and Shrader, Dove, W. E.—Control of Pests J. H.—Abstracts of the Litera­ on Animals and About Milk ture of Milk and Its Products P r o d u c t s ...... '...... 214 During 1946...... 67 J ournal of M ilk and F ood T echnology 371'

P age P a g e Mull, Leon E. and Fouts, E. L.— Sanitary Standards for Ice Some Observations on the Use Cream M ix In g red ien ts...... 331 of R o cc a l...... 102 Watrous, G. H. and Doan, F. J. Olson, R. E.— Thermometers and — Observations on the Use of a C ontrols ...... I l l Modified Direct Microscopic Randolph, Leo— See Abele, C. A. Method for Estimating Bacterial Reichart, E. L.—The Minimum Quality of Raw and Pasteur­ Sanitary Requirements of the ized M ilk ...... ·. 26 9 . National Cheese Institute and Weber, C. W;— Safety Factors of How They Work in Practice.. 98 Η . T . S. T . P a steu rizers...... 14 Riggs, Lloyd K.—The Utiliza­ Weckel, K. G.— Control Practices tion of W hey ...... 105 Used in Supervision of Vitamin Rink, Clare W.— Clean Babcock D Milk by City and State Milk Test Bottles...... 172 Sanitarians ...... 167 Sandholzer, Leslie A.—Some Weinstein, Israel—New York Aspects of Fishery Sanitation.. 339 City’s Restaurant Clean-Up Saunders, L. Z.—A Modified P r o g r a m ...... 323 R esazurin C olor G r a d e r ...... 276 Wilster, G. H.—Technical Ad­ Saybolt, J. W.—The Milk Bottle vances Made in the Develop­ Supply Situation ...... 114 ment of New Methods and New Shrader, J: H.— See Maybury, Types of Dairy Products...... 43 R. H . Zaikowski, Leo— See Mallmann, Sommer, Η. H.— The Question of W . L.

Subjects

P a g e Abstracts of Papers Presented at Annual Report of the Secretary- 7th Annual Conference of In­ Treasurer, I nternational A s­ stitute of Food Technologists.. 226 s o c i a t i o n o f M i l k a n d F o o d Abstracts of the Literature of S a n i t a r i a n s ...... 359 Food and Sanitary Technology Associated Illinois Milk SanL D urin g 1 9 4 6 ...... 131 tarians—Resolution : ...... 120 Abstracts of the Literature of Milk A ssociation N e w s ...... 248, 306, 3,58 and Its Products During 1946 67 Babcock Test Bottles, Clean.... 172 Affiliates of International Associa­ Bacteria Counts, Correct Interpre­ tion of Milk Sanitarians tation o f ...... 342 55, 119, 179, 247, 305, 357 Bacterial Contamination of Milk Agricultural Research Adminis- ■ Bottles in a Bottle Washer, The tration, 1946, Report of the Detection and Correction of. . . 319 Chief of the Bureau of Dairy Bacterial Quality of Raw and Industry ...... 350 Pasteurized Milk, Observations Annual Business Meeting of the on the Use of a Modified Direct I nternational A s s o c i a t i o n · Microscopic Method for Esti­ o f M i l k a n d F o o d S a n i - . . . m ating ...... 269 t a r i a n s , Sum m ary o f the Breed Is Honored for His Studies T hirty-fourth ...... 361 in the Dairy and Cheese Field. . 310 Annual Report of the Committee Bureau of Dairy Industry, Agri­ on Sanitary Procedure, 1946. 34 cultural Research Administra­ Annual Report of the Committee tion, 1946, Report of the Chief on Sanitary Procedure, 1947.. 335 of t h e ...... 350 372 I ndex

Page Page Can Washing Compounds, A “Doctor Jones” Says— Stud)' of the Corrosion of Tin 62, 124, 188, 314 P late b y ...... 263 E d i t o r i a l s Can Washing Compounds, A A Need—An Opportunity. ... 66 Study of the Germicidal Effi­ Biological Technology...... 129 ciency o f ...... 257 Brucellosis in the United States 190 Clean Babcock Test Bottles...... 172 Disease Outbreak Reports, Cleaning and Sanitization, Milk 1945, Public Health...... 125 Transportation Tank...... 92 Food Handlers, Medical Ex­ Coliform Organisms in Dairy „ amination of...... 192 Products, Studies of ...... 137 “. . . Food Sanitarians, Inc.” 315 Coliform Test in Pasteurized Food Sanitation...... 3 Milk, The Significance of the. . 297 Food Sanitation...... 65 Committees, I nternational A s ­ Health Department, “Regular” 130 s o c i a t i o n o f M i l k a n d F o o d Homogenization in a New Ap­ S a n i t a r i a n s ...... 181 plication ...... 4 Control of Pests on Animals and Institute of Food Technologists, A bout . M ilk P ro d u cts...... 214 Sanitation at the...... 189 Control Practices Used in Super­ Laboratory Procedures in Sani­ vision of Vitamin D Milk by tary Milk Control...... 2 City and State Milk Sanitarian^ 167 Let’s Applaud Achievement. . . 255 Correct Interpretation of Bacteria Licensure, Registration, Certifi­ C ounts ...... 342 cation ...... 63 Correspondence ...... 58, 182, 251 Medical Examination of Food Cream, Effect of Stabilizers on Handlers ...... 192 F rozen ...... 149 Message of the President...... 1 D ahle, H on ors t o ...... 313 Milwaukee Calling...... 253 Dairy Farm Methods, Report of . Minnesota Dairy Fieldmen and Committee on ...... 219 Inspectors Association...... 317 Dairy Products, Standard Meth­ Public Health Service Disease ods fo r ...... 51 Outbreak Reports, 1945.... 125 Dairy Products, Technical Ad­ “Regular” Health Department 130 vances Made in the Develop­ Sanitary Milk Control, Labora­ ment of New Methods and New tory Procedures in ...... 2 T y p es o f ...... 43 Sanitation at the Institute of Dairy Technology Conference, Food Technologists...... 189 University of Maryland ...... 366 There Is No Good Reason for Detection and Correction of Bac­ Further Delay...... 254 terial Contamination of Milk. Effect of Stabilizers on Frozen Bottles in a Bottle Washer, The 319 C ream ...... 149 Developments in the Market-Milk Fellowships for Physicians and Industry During World War II 345 Engineers ...... 121 Direct Microscopic Method of Films on Milk and Food Sani­ Examining Milk and Cream tation ' ...... 240 Samples in Approved and Fishery Sanitation, Some Aspects Registered Laboratories of Con­ of ...... 339 necticut, A Survey of the..... 27 Food and Sanitary Technology Dishwashing, The Use of a Quat­ During 1946, Abstracts of the ernary Ammonium Compound Literature of...... 131 as a Supplement to Heat in the Food Sanitation, Films on Milk Rinse in Mechanical...... 206 and ...... 240 J ournal of Milk and F ood T echnology 373

Page P age Formal Education of a Food Minimum Sanitary Requirements Technologist, The...... 222 of the National Cheese Insti­ Frozen Dessert Sanitation, Re­ tute and How They Work in port of Committee on...... 282 Practice, T h e ...... 98 Honors to Dahle...... 313 Modified Resazurin Color Grader, Ice Cream Mix Ingredients, The A ...... 2 7 6 Question of Sanitary Standards National Sanitation Foundation, f o r ...... 331 T h e ...... 30 Industrial Notes...... 311 New Books and Other Publica- Institute of Food Technologists, ■ tions ·...... 117, 175, 303, 355 Abstracts of Papers Presented New Members at 7th Annual Conference of... 226 60, 123, 185, 252, 312, 368 I nternational A s s o c i a t i o n o f New Qualifications in New York M i l k a n d F o o d S a n i t a r i a n s , State for Public Health Engi­ Annual Report of the Secretary- neers, Sanitarians, and In­ Treasurer ...... 359 spectors ...... 300 I nternational A s s o c i a t i o n o f New York City’s Restaurant M i l k a n d F o o d S a n i t a r i a n s , . Clean-up Program ...... 323 Summary of the Thirty-Fourth Observations on the Use of a Mod­ Annual Business Meeting of the 361 ified Direct Microscopic Method Lythgoe, Hermann C, Retires... 57 for Estimating Bacterial Quality Market-Milk Industry During of Raw and Pasteurized Milk.. 269 World War II, Developments Paper C on tain ers...... 239 in the...... 345 Parker, Horatio N., 1871-1946.. 56 Measuring Sanitary Practices in Physicians and Engineers, Fellow­ Public Eating Establishments.. 158 ships f o r ...... 121 Milk and Food Sanitation, Films Preliminary Program of Thirty- on ...... 240 Fourth Annual Meeting ...... 308 Milk and Its' Products During Present and Future Status of Milk 1946, Abstracts of the Litera­ Plant Equipment and Materials 109 ture of...... 67 Public Eating Establishments, Milk Bottles in a Bottle Washer, Measuring Sanitary Practices in 158 The Detection and Correction of Qualifications in New York State Bacterial Contamination of.... 319 for Public Health Engineers, Milk Bottle Supply Situation, The 114 Sanitarians, and Inspectors, Milk Equipment, Symposium on 109 N e w ...... 300 Milk Industry, Trade Barriers in Question of Sanitary Standards ■ t h e ...... 195 for Ice Cream M ix Ingredients, Milk, Observations ort the Use of T h e ...... 331 a Modified Direct Microscopic Report of Committee on Dairy Method for Estimating Bac­ F arm M eth o d s...... 219 terial Quality of Raw and Pas­ Report of Committee on Frozen teurized ...... 269 Dessert Sanitation ...... 282 Milk Plant Equipment and Ma­ Report of the Chief of the Bureau terials, Present and Future, of Dairy Industry, Agricultural Status of...... 109 Research Administration, 1946 350 Milk Products, Control of Pests Resazurin Color Grader, A Modi­ on Animals and About...... 214 fied ...... 276 Milk Pumps, Sanitary Standards Restaurant, Clean-up Program, f o r ...... 280 New York City’s ...... 323 Milk Transportation Tank Clean­ Restaurant Sanitation Program of ing and Sanitization...... 92 the U. S. Public Health Service 5 374 I ndex

P age Page Roccal, Some Observations on the Summary of the Thirty-Fourth U s e o f ...... 102 Annual Business Meeting of the Safety Factors of Η. T. S. T. Pas­ I nternational A s s o c i a t i o n teurizers ...... 14 o f M i l k a n d F o o d S a n i ­ Sanitary. Milk Production, Vet- t a r i a n s ...... 361 * erinary Factors in...... 37 Survey of the Direct* Microscopic Sanitary Practices in Public Eat­ Method of Examining Milk and ing Establishments, Measuring 158 Cream Samples in Approved Sanitary Procedure, 1946 Annual and Registered Laboratories of Report of the Committee on.. 34 Connecticut, A ...... 27 Sanitary Procedure, 1947, Annual Symposium on Milk Equipment.. 109 Report of the Committee on.. 335 Technical Advances Made in the Sanitary Requirements of the Na­ Development of New Methods tional Cheese Institute and How and New Types of Dairy Prod­ They Work in Practice, The ucts ...... 43 Minimum ...... 98 Thermometers and Controls. . . .. Ill Sanitary Standards for Ice Cream Trade Barriers in the Milk In­ Mix Ingredients, The Ouestion , dustry ...... 195 o f ...... ~ ...... 331 U. S. Public Health Service, Sanitary Standards for Milk . Restaurant Sanitation Program Pumps ...... 280 of t h e ...... 5 Sanitary Standards for Weigh Use of a Quaternary Ammonium Cans and Receiving Tanks for Compound as a Supplement Raw Milk...... 277 to Heat in the Rinse in Me­ Significance of the Coliform Test chanical Dishwashing, The... 206 in Pasteurized Milk, The...... 297 U tilization o f W h ey, T h e ...... 105 Some Aspects of Fishery Sani­ Veterinary Factors in Sanitary tation ...... 339 Milk Production ...... '...... 37 Some Observations on the Use of Vitamin D Milk by City and State R o c c a l...... 102 Milk Sanitarians, Control Prac­ Standard Methods for Dairy tices Used in Supervision of... 167 . Products ...... 51 Weigh Cans and Receiving Tanks Studies of Coliform Organisms in for Raw Milk, Sanitary Stand­ Dairy Products...... 137 ards f o r ...... 277 Study of the Corrosion of Tin Whey, The Utilization of...... 105 Plate by Can Washing Com­ White, Thomas G., 1867-1946.. 122 pounds, A ...... 263 World War II, Developments in Study of the Germicidal Efficiency the Market-Milk Industry Dur­ of Can Washing Compounds, A 257 in g ...... 345 JOURNAL OF MILK AND FOOD TECHNOLOGY

/·$> MEDICAL Φ NOVEMBER-DECEMBER DEC 4 194/ \ utsKArtY . ,

1 9 4 7 VOLUME 10 ■ NUMBER 6

THIS ISSUE INCLUDES THE INDEX AND COMPLETES VOLUME I0

Official Bimonthly Publication of: INTERNATIONAL ASSOCIATION OF MILK SANITARIANS (Association Organized l 9 11) ------★ ------

Designated Official Organ of: ASSOCIATIONS OF MILK INSPECTORS and SANITARIANS and DAIRY TECHNOLOGY SOCIETIES As Listed Herein

* —■------______------II A dvertisements

ANNOUNCEMENT

Because of the work and interests

of the

Association Members and Subscribers

the name of this publication

has been officially changed

beginning Volume 10, 1947,

to

J O U R N A L OF

M ILK a n d FOOD TECHNOLOGY

When writing to advertisers, say you saw it in this Journal A dvertisements ' III ' -

^ _ 3 each made to fit l lEach product in the Wyandotte line of Dairy rinsing compound for use in soft water . . . Cleaners is made to fit a specific cleaning need. Wyandotte POMA* Cleaner for mediUm-hard I Wyandotte C.W. is for washing milk cans water . . . Wyandotte Keego* for very hard by machine. It works well even in hard water water . . . and Wyandotte G.L.X.* for all types [and does not discolor or corrode. An oc­ of water. G.L.X. is an excellent water softener casional washing with Wyandotte S.R.-10 re- that penetrates hardened deposits and speeds ‘ moves the most stubborn milkstone deposits, cleaning action. Wyandotte Detergent is for i Wyandotte Alkali Special, 721 Special*, the “brightening-up” operations in dairy plants. ['Seneca Flakes*, and Chippewa Flakes* are For a germicidal rinse or spray, after wash­ [for use in water of different kinds, as well as ing, Wyandotte Steri-Chlor* is safe and efficient. . degrees, of hardness. Where water conditions Your Wyandotte Representative will be glad t are unusually difficult, Wyandotte B.W.C., used to tell you more about these and other Wyan­ [ with any one of these compounds, stretches dotte Products. Why not give him a call today? I bottle-washing mileage. For standardizing acidity prior to the manu­ f For equipment cleaning, there’s Wyandotte facture of dairy products, use Wyandotte I Cleaner and Cleanser*, a thorough and free- CA-S*. Readily soluble, pure and uniform

5. *He(/istered trade-mark

WYANDOTTE CHEMICALS CORPORATION < WYANDOTTE. MICHIGAN . SERVICE REPRESENTATIVES IN 88 CITIES When writing to advertisers, say you saw it in this Journal IV Advertisements

Greater economy, improved operation, the eye-catching beauty of ail stainless steel —-that’s what you’ll like about the Model K. It’s the result of the infinite atten­ tion that Cherry-Burrell en­ gineers have given to every detail, every surface, every corner, every part.

The New Gra-Vac Model K!

Forget former standards of filler-capper performance! You can— because Cherry-Burrell's Gra-Vac Model K makes them obsolete! For instance, the famous Gra-Vac filling principle has been refined by adding the new, simpler, diaphragm-type filling valve. You can adjust the filling level from the cap seat to one-quarter inch below— get per­ fectly uniform filling with no milk loss. Think what that means in milk and time saved! As for sanitation, you’ll find the Gra-Vac Model K a long step ahead of the field. The all stainless finish makes surface cleaning easy. And all parts— even the new, stainless, base-mounted exhauster— are de­ signed so that disassembly, cleaning and sterilizing are surprisingly simple. So see your Cherry-Burrell representative now. Check with him the many features of the Model K, from the base of all-welded, heavy, stain­ less steel plate, right on up. Make arrangements for the day when you, too, can profit from the superior performance of this pace setter.

• CH e r r y -B u r r e l l C o r p o r a t i o n Genero/ Sales and Executive Office: 427 W. Randolph Street, Chicago 6,. Illinois Milk and Food Plant Equipment and Supplies FACTORIES, WAREHOUSES, BRANCHES, OFFICES OR DISTRIBUTORS At YOUR SERVICE IN 57 CITIES

When writing to advertisers, say you saw it in this Journal A dvertisements v ir

m m m m / m i /

In test after test Roccal has demonstrated its superiority over the old-fashioned germicides. It kills germs almost instantly yet it is perfectly safe, for in recommended dilutions Roccal is non-poisonous, virtually odorless and tasteless. It is stainless, non-corrosive and it does NON-CORROSIVE not irritate the skin. Roccal has been approved by many leading health authorities as a sanitizing agent for general use in food packing plants, canneries, restaurants, bars, soda foun­ tains, dairies, barber and beauty shops, etc. Tty Roccal just once for your toughest sanitation prob­ lem and We are sure you will say that here, at last, is the germicide you’ve been searching for . . . the germicide of tomorrow. Sample and Uleralure on Request

i —.—■ Juduit/U al 3>loUUut------— Wl NTHROP-STEARN S Inc. 1450 Broadway, New York 18, N. Y., Dept. F-117 The businesses formerly conducted by Winthrop Chemical Company, Inc. end Frederick Stearns & Company are now owned by Wintbiep-Steams Inc.

When writing to advertisers, say you saw it in this Journal VIII Advertisements

1 HOT DUNKING! 9 o The paper milk containers you see 1. it makes them sterile; here are having a paraffin bath. 2. it waterproofs; Each paper container is completely 3. it is tasteless and odorless; coated—not only on the outside, but 4. it serves to make the package on the in side as well. stronger; So meticulous are we about sanitary 5. it provides a sound seal. conditions that the entire paraffining Canco Milk Containers remain sealed procedure is conducted in an atmos­ until mechanically opened by the fill­ phere of sterile, filtered air. / ing machine at the dairy. Why paraffin? An interesting booklet, ‘*Facts About Canco Paper Milk Containers,” is This paraffin coating is ideal for paper available to you free. Just address a milk containers because: note or post card to:

AMERICAN CAN COMPANY 230 Park Avenue, New York 17, N.Y. World's Largest Manufacturers of fibre and Metal Containers

When writing to advertisers, say you saw it in this Journal A dvertisements

DACRO GIVES COVER CAP PROTECTION . . . PLUS!

- S K s S ;

B oth the Dacro P-45 and P-38 provide the highest degree of protection for bottled milk. Be­ cause it is a cover cap as w e ll as a seal, Dacro gives m ilk the same positive protection enjoyed by other glass packed foods. ϋ*

LOOK at these "plus” features . . . they are the reason why Dacro is such a dependable i l imaiSM guardian of milk purity. m

1* SEALS the bottle air-tigbt, shutting out all danger of con­ tamination. 2. MADE OF STEEL.. . it can’t mm be damaged or dislodged by .. careless handling. M l

3. TAMPER-PROOF . . . is crimped on the bottle tightly at the dairy. Dacro cannot be re­ moved without special opener.

4. NO SEEPAGE . . . the paper liner bonded to the inside of the Dacro Cap forms a perfect gasket.

CROWN CORK & SEAL COMPANY · Dacro Division · BALTIMORE 3, MARYLAND When writing to advertisers, say you saw it in this Journal X A dvertisements

Following actual plant operation in sev­ eral leading creameries, CP is pleased to present the CP Wizard Coil Pasteur­ izer with Sanitary Seal for. maximum sanitation. The CP Sanitary Seal assembly can i be quickly and easily cleaned. Simply remove the spring retainer . . . slip Off the split compression ring .., push back the pressure ring and seal ring . . . and you have complete access for hosing and brushing between the sleeve and coil stub shaft. The split compression ring is made of a flexible plastic material that is odorless and fat resistant. For over 40 years, the CP Coil Pas­ teurizer has been the dairy industry’s most useful machine—for heating, cool­ ing, and general processing. Now, it’s better than ever! Ask your CP represent· ative for further details.

the (Zneeutt&uf 'Peic6& $e m eg. company General Offices: 1243 W. Washington Blvd., Chicago 7, Illinois BRANCHES IN 21 PRINCIPAL CITIES Creamery Package Mfg. Co. of Canada, Lid. TORONTO

When writing to advertisers, say you saw it in this Journal A dvertisements XI

THE WHY OF A SEALRIGHT HOOD!

This high-speed photo shows how milk "travels” completely around the curve of the bottle top be­ fore dropping away from the bottle in the pouring ■QtyZ i process. The sterilized, tamper­ proof Sealright Hood com­ pletely covers this entire area, including the lower curve of the “travel line.” It protects all the way.

Sealright MILK BOTTLE HOODS

When writing to advertisers, say you saw it in this Journal XII A dvertisements

When writing to advertisers, say you saw it in this Journal A dvertisements XIII

A Metal Barrier against contamination

Sturdy, non-absorbing, non-toxic Alcoa Milk Hoods provide a tough metal barrier against milk contamination. Made of strong Alcoa Aluminum they fit,securely over the pouring lip; stand up under the hazards of rough han­ dling and icing. Their unique method of appli­ cation makes Alcoa Milk Hoods virtually tamperproof, yet house­ wives find them easy to remove and replace. They provide con­ tinued protection for the pouring lip until the last drop of milk is used. M any leading dairies find Alcoa Milk Hoods the economical way ' to cover and cap. For detailed in­ formation, write to A lum inum C om pany o f A m erica , 1435 G ulf Building, Pittsburgh 19, Penna.

M O R E people want M O R E aluminum for M O R E uses than ever

A L rJ rj A ALUMINUM MILK HOODS

When writing to advertisers, say you saw it in this Journal XIV , . · A dvertisements . it was PLANNED this way— Even before the first' blast echoed from the stone walls of the Black Canyon . . . from the moment the blue prints were completed . . . the engineers of Hoover Dam knew that Index to Advertisers here would be the highest and greatest dam in the world . . . here would be a dam capable of distributing 1,835,000 horse power . . . capable of irrigating Aluminum Company of America XIII 2,100^000 acres of land. The engineers knew it, because . . . it was planned this way! American Can Co...... V III

American Seal-Kap Corp’n... XIX

Bowey’s, In c...... VI

Cherry-Burrell Corporation ... IV

Corn Products Sales Co...... X II

Creamery Package Mfg. Co.... X

Crown Cork and Seal Co___ __ IX

Diamond Alkali Co... XVI and XVII

Difco Laboratories, Inc.. .Back Cover

Diversey Corporation ...... X IV SANITATION Klenzade Products, Inc...... X IX . . . saves on labor and over-all maintenante costs! Mathieson Alkali Works, Inc.. XXII Like the planning of Hoover Dam, Diver- sey Planned Sanitation assures pre­ dictable results . . . provides complete, Oakite Products, Inc...... X V economical food plant sanitation . . . it, too, is pla n n ed, this way! Here’s how Pennsylvania Salt Mfg. Co.... X X I i t w o rk s : First, a Diversey D-Man . . . an in­ tensively trained and experienced sanita­ Schwartz Mfg. Co...... XVIII tion specialist . . . makes a complete sur­ vey of all food plant operations 'and Sealright Co...... XI studies the problems involved ! Next, approved methods and materials Sealtest, Inc...... X X III are adapted to machines and equipment ·> . . . to fit individual needs . . . in each in d ivid u a l plant ! Sediment Testing Supply Co. . . XXI Finally, plant personnel are systematically trained so that every step of the pro­ Smith-Lee Co...... X X II gram. can, be carried out and continued efficiently! Sunbeam C orporation...... X X W ith such a plan as this, food1 plants can shorten clean-up time and save on labor and over-all maintenance costs! Profit Wiley and Sons ...... — . X V through increased sales and greater pro­ duction . . . through fewer losses from Winthrop, Stearns, Inc...... V II product spoilage! For complete informa­ tion on Diversey Planned Sanitation, consult a Diversey D-Man or write: Wyandotte Chemicals Corp. ... HI THE DIVERSEY CORPORATION 53 W. Jackson Blvd., Chicago 4, Illinois In Canada: The Diversey Corporation (Canada) Ltd., Toronto, Ontario When writing to advertisers, say you saw it in this Journal A dvertisements ; X V

CLEAN "The best statement so far of American practice and attitude in its field/' Plant and — HAVEN EMERSON, M.D. Columbia University Equipment:

▼ ' Your Best Defense FOOD CONTROL Against ITS PUBLIC HEALTH ASPECTS by Bacteria £ ONTINUED high quality James Houston Shrader, Ph.D. dairy production depends im­ portantly on the success of your Now in its third printing cleaning and sanitation proce­ Spanish and Italian editions dures. That’s where carefully now in preoaration planned and properly supervised sanitation procedures with spe­ cialized Oakite cleaning and A germicidal materials can help you. A broad -discussion ot why food control Dairy-Approved Sanitation is necessary, what individual practices are Here’s the Oakite procedure for concerned in such control and how con­ safe, day-in-day-out sanitation: trol measures are applied, is presented First, clean storage tanks, re­ in this clear and comprehensive manual. ceiving vats, pasteurizers and Problems and principles of food control, other equipment with recom­ technology, relation of food to public mended solution of Oakite Dairy health, and food inspection principles Detergent. Fats and casein and practices are thoroughly treated. films are quickly loosened for easy removal by rinse. Next, CONTENTS apply Oakite BACTERICIDE to surfaces free of organic mat­ Problem of Food Control; Food Tech­ ter. Immediately Oakite Bac­ nology; Relation of Food to the Public tericide gives rapid release of Health; Control Measures; Milk Produc­ available chlorine . . . gives faster tion; Milk Certification; Milk Pasteuri­ destruction of more bacteria. zation; Ice Cream; Butter; Cheese; Exceptionally low alkalinity of Concentrated Milks; Other Dairy Prod­ Oakite BACTERICIDE (pH ucts; Meat and Its Products; Poultry; about 8) makes this fast bug­ Eggs; Fishery Products; Cereals and killing action possible. Bakery Products; Fresh Fruits and Vege­ The Oakite Technical Service tables; Preserved Foods; Appendices; Representative in your neighbor­ Index. hood will gladly give, you help on all your dairy sanitation jobs. 513 pages 6 by 9 % $4.50 OAKITE PRODUCTS, INC. 38C Things Stmt, NEW YORK S, N. T. ▼ Technical Representatives in Trincipal Cities o f U . S, & Canasta

JOHN W ILEY & SONS, Inc. 440 Fourth Avenue, New York 16, N. Y. ■ Materials k*CH DIVISION

When writing to advertisers, say you saw it in this Journal XVI Advertisements

DIAMOND ALKALI COMPANY PITTSBURGH, PENNA.

H n t U M M c e l

A Uniform Naming System for all of its DAIRY INDUSTRY PRODUCTS ★ ★ ★

A Varied and Complete Line of

CLEANING COMPOUNDS for Hand and Machine Washing Methods

SCALE and FOAM CONTROL MATERIALS CREAM NEUTRALIZERS and BASIC ALKALIES

When writing to advertisers, say you saw it in this Journal A dvertisements X V lf

tM esie.'ά. th e I tit o jj

DIAMOND PRODUCTS for the DAIRY INDUSTRY They’re engineered for the job . . . you can depend on them for highest Quality, Uniformity and Efficiency

OLD NAME OLD NAME NEW NAME

AH Purpose W All Purpose W All Purpose W Cleaning Compound Bomber Bomber Cleaning Compound Hi-Speed No. 1 Samson Cleaning Compound Hi-Speed Cleaning Compound Hi-Speed No. 2 Dreadnought Dreadnought Cleaning Compound Machine Con Washing Comp. Samson Can Washing Compound Compound No. 5 Clipper Cleaner Soaker Alkali No. 2 Hardnox No. 2 Hi-Test Alkali Soaker Alkali No. 3 Hardnox No. 3 Hardnox Alkali Special Alkali 45 Dairy Alkali 45 Special Alkali 45 Special Alkali 60 Dairy Alkali 60 Special Alkali 60 Special Alkali 70 Dairy Alkali 70 Special A lkali 7 0 Nutralac Cream Neutralizer Nutralac Cleaner & Cleanser Dairy Cleanse^ Cleaner & Cleanser Detergent Detergent D etergent HWC HWC HWC (Water Conditioning Compound) HW Soaker Alkali Hardnox No. 4 HW Soaker Alkali Dari-Cleaner Clipper Cleaner

And, In addition to the above, the following DIAMOND BASIC ALKALIES: BICARBONATE OF SODA · SODA ASH · METASILICATE · CAUSTIC SODA

Pfuodudi, fob the· ^baituf, a/ie jh iitn lL u ied β χ β Ι π ώ υ & Ι φ L t y .:

CHERRY-BURRELL CORPORATION MEYER-BLANKE COMPANY Baltimore * Boston * Cedar Rapids · Charlotte, N.C. Abilene · Amarillo * Austin · Beaumont ? Birmingham Chicago · Cincinnati Cleveland Detroit Dallas · Houston ♦ Kansas City · Little Rock · Memphis Los Angeles · New York * Pittsburgh · Philadelphia Mobile * Oklahoma City · S t Louis * San Antonio St. Paul * San Francisco * Syracuse * Toronto Shreveport * Springfield, Mo. * Topeka * Tulsa - Wichita

THE HURLEY COMPANY MILLER MACHINERY AND SUPPLY COMPANY Denver * Pueblo * Aibuquerque * El Paso Jacksonville · Miami MONROE DAIRY MACHINERY, INC. DAIRY SUPPLIES LIMITED Portland, O re; · Salt Lake City * Seattle Edmonton · Saskatoon · Vancouver · Winnipeg Spokane * Boise LENFESTEY SUPPLY CO. Tampa, Fla.

When writing to advertisers, say you saw it in this Journal XVIII A dvertisements

A NEW AID TO PROTECTION OF MILK Z u a t i f y ! Ρ & φ χ ί ί Μ · DUBL-CHEM-FACE (Trade-Mark) COTTON MILK FILTER DISCS

WELCOMED ALIKE BY MILK Lower in price, fool PRODUCERS and SANITARIANS As an aid to protection of milk quality, the new Perfection DUBL-CHEM-FACE Milk Filter Discs represent an important step for­ ward in maintaining QUALITY standards of Milk Sanitarians. Chemically toughened top and bottom faces of disc, and heavier, deeper cotton filter-center, improve protection of milk QUALITY. SCHWARTZ MFC. CO

Note: Perfection and Eigrade M ilk Filter Discs o re also available, as usual, in natural finish, cloth face, and double dolb face·

When writing to advertisers, say yon saw it in this Journal Advertisements XIX WRONG TO REMOVE MILKSTONE! Keep It Off Permanently

WITH NUKtEEN SEAL-KAP "Dairyman’s Friend” stays IN THE PLANT! ON GUARD ON THE FARM! HEN the pouring lip is unprotected, milk con­ W Modern sanitation demands tamination can occur at a tha.t milkstone be eliminated score of points on milk’s trip —not by removal—but by from dairy to consumer. All KEEPING IT OFF! Regular that’s needed is careless use of NU-KLEEN, the new handling just once—during synthetic, liquid detergent delivery or in the home or DOES THIS — QUICKLY! restaurant. Then the initial EFFICIENTLY 1 SAFELY! care exercised by the dairy ECONOMICALLY! is made futile. Seal-Kap helps continue protection right down to the And for sure, effective sterili­ zation after the NU-KLEEN last drop in the bottle. Seal- treatment, use KLENZADE Kap’s over-lap protects the X-4 bactericide, another prodr lip during delivery handling. uct of ' KLENZADE RE­ The consumer removes it in SEARCH. Write for details one simple twist—no prying today. with -fork or finger. And Seal-Kap snaps back on as often as necessary. Its con­ Chemical specialists for the venience makes continued Dairy Industry. protection automatic.

AMERICAN SEAL-KAP CORPORATION 11-05 44th Drive, KLENZADE PRODUCTS INCORP.ORATED Long Island City 1, New York BELOIT, WISCONSIN CHEMICAL CLEANING SPECIALISTS SERVING THE DAIRY INDUSTRY WITH CONVENIENTLY LOCATED i l l BRANCH OFFICES, WAREHOUSES AND DISTRIBUTORS m IN PRINCIPAL CITIES THROUGHOUT THE NATION

When writing· to advertisers, say you saw it in this Journal XX A dvertisements

Clipping dairy cows is a fundamental step cleaning is easy, simple and quick. Cows in the production of clean, quality dairy can be prepared for milking in less time. products. Cleanliness of the cow is im­ N ow that cows are being stabled, good portant. Clean, healthy cows mean milk sanitary practice calls for a regular clip- with less sediment and lower bacteria ping program. count. Dirt falling from the body of the Over a period of years Clipmaster pays cow is the princi-. for itself in terms pal source of sedi­ o f m ore quality ment. A ll the dirt AUTHORITIES EVERYWHERE dairy products. cannot be RECOMMEND CLIPPING. See: W here electricity strained out, for USDA Leaflet No. 3 · USDA Farmer Bui. No. 602 · is not available, much of it dis­ U. S. Public Health Service Bui. No. 220 · Mich. the Stewart hand- solves. Clipping Agric. Exp. Sta. Qtr. Bui., Vol. 24, No. 3 · Miss. State operated ma­ Col. Ext. Cir. No. 125· Oregon State Col. Ext. Bui. chine can be used reduces this No. 630. source of con­ For further information w rite "Livestock Specialist, to carry out a tamination. With Sunbeam Corporation. beneficial clip­ -the hair short, ping program.

Stewart clipping equipment is available at all hardware and dairy supply dealers SUNBEAM CORPORATION (formerly Chicago Flexible Shaft Company) 5600 Roosevelt Rd., Dept. 142, Chicago 50> III.

When writing to advertisers, say you saw it in this Journal A dvertisements XXI

To assist in the production of quality milk at no cost to you, Pennsalt offers a selection of informative films, record­ ings, literature and other educational material. Hundreds of dairy plants, producer organizations, health de­ partments and technicians have suc­ cessfully used this material to help dairymen understand the methods used, and to help field men discuss the subject with producers. In language anyone can understand, it details the fundamentals of quality milk production, makes clear to the farmer that sanitary milk production is inexpensive and fits readily into his regular routine. You can depend on the authenticity and accuracy of this material, for it has been carefully prepared by the makers of B-K Powder and General Manual Kleanser—two famous . products that form the By! backbone of many quality & £ ( * milk programs. Take action now... we’ll send jgj J fijje jV Ϊ2 full details on request. ^ ·βϋ_53< ;

f j Z n P EN N S Y LV A N IA SALT Y ^ V MAN i m f c 1UIING C PANT

1000 WIDENER BUILDING, PHILADELPHIA 7, PA.

When writing to advertisers, say you saw it in this Journal 'XXII A dvertisements

Milk Twice Capped is Twice Protected by S m O i-^ e c ’’CELLOPHANE” • Fresh, sparkling “Cellophane" Hoods protect the inner seal of safety . . . safeguard the vital finger-grip area. • They’re Dust-proof. . . Weather-proof. . . TAMPER-PROOF!

• Nationally approved by health authorities!

" D e A t y t e c t BETTER HEALTH... BETTER LIV IN G ...by

r M : s'- .. - ■

LO-BAX I fo r ( hlo> in t- 7 LAW HIGH SPEED BACTERIA SANITIZING COUNTS QUICK SANITIZING FACTS 1. Lo-Bax kills bacteria almost instantly. 2. Lo-Bax dissolves quickly in water—hard or soft, hot or cold. 5 3. Lo>Bax makes clear dairy rinse solutions. ΗΤΪΜ ] BACTERIA KILLER 4. Lo-Bax contains 50% available chlorine. HTH-15, the ALL-PUR­ POSE bactericide, germi­ 5. Lo-Bax is dependable — retains its full cide, disinfectant and deo­ dorant is the ORIGINAL strength. dry chlorine compound. Contains 15% available 6. Lo-Bax is economical and easy to handle chlorine and makes true SODIUM hypochlorite — a fast-killing Lo-Bax rinse solution solutions. Combines (100 p.p.m. available chlorine) — costs quick killing with low corrosive effect on dairy only V s of a cent per gallon. metals. Safe and depend­ ______' ______154« able for Dairy Products Plants, for Milk Pro­ THE MATHIESON ALKALI WORKS (INC.) ducers and for many Farm and Home uses. 60 EAST 42nd STREET · NEW YORK 17, N. Y.

When writing to advertisers, say you saw it in this Journal In hundreds of laboratories, in local health boards, on the farms of America It is a task in which Sealtest is proud to be associated with the milk sanita­ the vital task of protecting the purity rians of America. of America’s milk supply goes on. Truly We are proud, too, that the quality this is an "OPERATION ANONY­ and purity of Sealtest Milk have carried MOUS”—carried on by conscientious it to a position of leadership in the men who seek no fanfare or glory. dairy industry.

THE MEASURE OF QUALITY

When writing to advertisers, say you saw it in this Journal LACTOBACILLUS ACIDOPHILUS Isolation and Cultivation •

B a c t o -T r y p s in D ig e s t A g a r is an excellent culture medium for propagation of Lactobacillus acidophilus. The medium is prepared according to the formula of Cheplin. It is widely used for estimating the degree of intestinal implantation of L. acidophilus and is well suited for isolation of acidophilus strains and for carrying stock cultures.

B a c t o -T o m a t o JU IC E A g a r is prepared according to the formula of Kulp and White. The ability of this medium to support luxuriant and characteristic growth of L. acidophilus makes it particularly well adapted for use in establishing the number of viable organisms in acidophilus products. This medium is also used extensively in determining the degree of implantation of the organism.

B a c t o -S k i m M i l k when prepared for use is an excellent medium for propagation of stock cultures of Lactobacilli. A 10 per cent solution of this product is equivalent to a high grade skim milk.

B a c t o -P e p t o n iz e d M i l k contains degradation products of the proteins, albumins and globulins of milk. It supports rapid and luxuriant growth of the Lactobacilli.

Specify "DIFCO" THE TRADE NAME OF THE PIONEERS In the Research and Development of Bacto-Peptone and Dehydrated Culture Media Difco Laboratories DETROIT 1, MICHIGAN

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