JOURNAL of MILK and TECHNOLOGY

(including MIL~ AND FOOD SANITATION)

Title registered U. S. Patent Office

Volume 13 March-April Number 2

Editorials

The opit1io11s a11d ideas expressed i11 papers and editorials are those of the 1·espective authors. The expressio11s of the Associatio11 are completely recorded i11 the transactions.

SANITIZATION-WHAT DOES IT MEAN?

HE word "sanitize" appears in Funk and Wagnall's New Standard Dictionary, T1913. Sanitize means "to apply sanitary measures to: to bring into condition conducive to health." The word "sterilize" means to free of li·ving microorganisms as by physical or chemical means. Glassware and media are sterilized in the laboratory by the application of dry heat at 180° C. for the former and moist heat at 121° C. for the latter. When heat or chemical agents are applied to restaurant dishes or dairy utensils, it has been common practice to state that they have been "sterilized" although it is known that only a diminution o£ microorganisms has occurred. It is seldom that sterilization is accomplished under practical conditions, although the physical or chemical treatment has been effective enough to kill all common non-spore forming pathogens and many of the vegetative cells of non-pathogenic bacteria. The process of physical or chemical treatment when properly applied to uten­ sils is comparable to the extent of microbial kill to the pasteurization of milk. Pasteurization is not necessarily sterilization. Pasteurized milk is never sterile. There is a need for a word to cover the process of rendering equipment such as dairy utensils and restaurant dishes free of public health hazard. The word sanitize-to bring into condition conduch•e to health meets the need. The process of rendering free of public health hazard then would be sanitization. The words sanitize and sa-nitization are in current use and have been used since 1937. Let's use sterilize and sterilization correctly so no one will misunderstand.

w. L. MALLMANN 63 62 EDITORIALS "IN UNION THERE IS STRENGTH" ''

HERE is no better indication of the widespr~ad interest in sanitation inr~~~:s~~~ A NEW METHOD FOR THE EVALUATION OF T industry than the appointment by a consl~erable mtmfer lof foodd p sanita­ QUATERNARY AMMONIUM DETERGENT and associations of Sanitation D1rectors to c eve op mo ern SANITIZER FORMULATIONS >:· tion control programs. . . _ . . . _ The men given the responsibility for dev1smg an? supervlsmg 11 sa~ ~at_l~nli~ G. R. GoETcnrus AND W. E. BoTWRIGHT o-rams have felt the need for contacts with others m the sam~ lo~ I e ate . .e c st ~> - d · -1 '1!11 would be helptu 111 carrymg ou Research L(llb ora.tories, the Rohm & Haas Compa11y, P7tiladelphia, Pa. to exchange informatwn an expenences._'' ~~ 1 . . I tl t almost all their assigned duties. The modern samtatwn . concep_t IS st~c 1 la Tl . . · ences and rofessions can contribute sometlung to 1ts ach~evement . . let: IS HJ<;N the quaternary ammonium required for 99.9 percent destruction :1~ed for the ~xpert council of public health engineers, c heml~ts: bactenolo g~~ts, W compounds made their appear­ of the bacteria is taken as the endpoint. entomologists, public health ofti~ials, machinery design and_ ~~ulchng construe 1011 ance as a new group of germicides, the By measuring the degree of destruction engineers. administrators. trammg experts, an~l other spec1a 1sts. phenol coefficient test was used almost obtained against bacteria semi-dried on As a natural result of the realization of tlus need, a nu~;1lJer o~ r~1ore t?rFles~ exclusively as a laboratory measure­ a glass surface, rather than rate or - · · 1 1 1 d Such o-roups as the .-.. ssoC!atwn o oo ment of bactericidal potency. It soon amount of bactericidal action in a liquid similar orgamzahons lave c eve ope ·. "' . f F 1 S 'tarians" to IndustrY Sanitarians" and the '' :N atwnal Co~mmtt~e _o ooc am ' became apparent. however, that the medium, a much more realistic ap­ mentiori onlv t\YO. have aims which are essenhally snmlar. . . phenol coefficient test did not afford a proach is made to the practical sig­ The ne;t loo-ical step would appear to be an amalgamation o~ the vanfus reliable guide to the disinfectant prop­ nificance concerning the use of the test erties of germicides differing chemi­ materials in food utensil sanitation. o-roups into one national organization th_e ~trong r~pr~sentiny t~l var~o~IS ~[:~~ ~~~ cally from the phenolic or cresylic In the field of dairy sanitation, the ~f the food industry. A strong national assoc1ahon cou c )e very va _ua 2 3 individual members and to the fur~h~r advanceme~1t of_ ~he p~ofess1on. Somt; type.l• • As pointed out by Reddish/' most recent trend has been toward the of the advantages of a national assoc1at10n would be 1ts abthty to . the misuse of the phenol coefficient test use of the quaternary ammonium deter­ by various modifications has resulted gent sanitizer. These mixtures are pre­ (a) Help standardize san!tati?n codes. in considerable confusion as to the pared to contain a quaternary ammo­ (b) Promote uniform leg1sla~wn. . real merits of quaternary ammonium nium compound for bactericidal action (c) Promote advanced machmery des1gn .. germicides. a non-ionic synthetic detergent for (d) Publish sanitation information bulletms, etc. Quisno et al. 5 presented data to show grease emulsification together with al­ e) Promote research. f f d that deviations in test method can cause kalis for cleaning and sequestering ( -e representative of the whole fie 1d o oo (f) Bring togetI 1er groups 11101 considerable variation in the apparent action. Thus, one formulation serves industry sanitation. . . antibacterial power of quaternaries, and the dual purpose of cleaning and sani­ (g) Attract outstanding speakers to 1ts meetmgs. emphasized that studies on disinfectant tizing. The advent of dairy detergent action should not be devoted toward sanitizers has posed the problem of Present local gr.oups and other local branches ,~·hici1 may be fdnne~ coul~ the development of a single test pro­ finding a suitable laboratory test for continue as re ional branches of the national or_gamzatwn. The a :ran ~ges o cedure but toward establishing a num­ measuring their comparative efficiency. 0 1 ber of tests corresponding as closely as Mueller et aJ.1 suggested a time­ ~c~o~~ ~fft! ~~:~~1~~:; ~:~t~;~r~)~n~~~~:~r~;~~l~g ~~1fa~:~~e ,~-Yt~h:. ~~11~~fidc ~:~f~~~! possible to actual use conditions. survival test for measuring the efficacy association should help in obtaining company approval ot membet ship and attend A test designed especially to evalu­ of dairy sanitizers. This consisted of ance at such meetings. . . . . · 1 f d ate chemical compounds as sanitizing the addition of a standardized inoculum Officers and members of the several assoc_1ahon_s of samtan~ns ~~ t 1e oo agents for use in food handling equip­ to a germicide and reporting results as field should find this a worthwhile subject for chscussJon and cons1clerat10n. ment was devised by Johns.6 In this percentage survival for a definite con­ technique, the lower half of a sterile tact period. On the basis of this type 't t ' . reprinted bv permission of Editor. glass slide is immersed in a suspension of test. detergent sanitizer formulations ._.. Editorial from F e bruar~ issue 'b £ ~1[ o d ern S allt a fOil , - of Staph·ylococcus aureus (200,000,000 representative of good performance and bacteria per ml.) in a 1 :10 dilution of poor performance were selected in our sterile skim milk. After draining, the laboratory for further testing on a dairy slides are immersed in the sanitizing farm. When these formulations were solution, agitated for a given period of used on milking machines, we had the time, and placed in sterile petri dishes. unusual result of finding that the prepa­ which are poured with agar. The time ration exhibiting the best activity in the * Presented at the 49th Annual Meeting, Society laboratory was relatively ineffective in of American Bacteriologists, Cincinnati, Ohio, May 18. 1949. • the milking machine, whereas one with 64 E\'ALCATIOK oF QuATERNARY CoMPOUNDS Jot'R :-.JA L OF :\-hLK AND 65 poor laboratory performance showed Other organisms isolated from milk o much greater advantage in the field. were tried at fi rst but were found to It was thus obvious that the laboratory be too susceptible to quaternary deter­ "vardstick'' bore no relation to prac­ gent sanitizers. tical efficacv, and it was for this reason Preparation o.f Saniti::ing Solution. that a ne,;. laboratory procedure was Because quaternaries are less effective developed \vhich \\·ould more nearly in hard water. a solution o( the test simulate use conditions. preparation is made ' at the recom­ It has been established that the rub­ mended use dilution in water of a good ber parts of the milking machine are degree of hardness. Our tests have the most difficult to sanitize. because been made routinelv in a natural water they present a much more porous sur­ of 330 p.p.m. hard;1ess. face than the metallic parts and thereby Performance of Test. Five rubber offer greater opportunity for buil~lnp o~ strips are transferred from their con­ bacteria through the accunmlatwn ot tainer bv means of forceps which have soil. The irregular surface of the teat been flai11ed. to hang equidistant apart cups also meets this objection. It on a 6" length of a 6-mm. glass rod. ::;eemed important. therefore. to test for The rae! is laid across the top of a destruction of bacteria "·hich had been -1-00-ml. beaker containing 300 mi. of leposited on rubber from a milk the milk culture suspension. The or­ medium. This resulted in what we ganisms are thus deposited slightly have termed "the rubber strip test." more than half way up the strip. After a 10-minute period the strips are re­ rubber strip test. The beakers in the table represents different formulations RL'BBER STRIP TEST moved from the culture suspension and illustration contain from left to right: of the same quaternary ammonium Preparation o.f Strips. Strips the the rod is laid across the top of an ( 1) the sterile rubber strips; ( 2) the compounds with various alkaline mate­ size of an ordinary glass slide \\'ere cut empty beaker. where the strips are inoculation of bacteria from the milk rials and wetting agents, and readily from 0 "-thick gasket rubber, and a allowed to drain and semi-drv for a suspension; ( 3) the drainage and dry­ shows why reliance cannot be placed hole just large enough to admit a 6-mm. period of 10 minutes. The rod is then ing; ( -1-) the detergent-sanitizer solu­ upon a laboratory evaluation against glass rod was bored in the center of one laid across the top of a 400-ml. beaker tion in place OYer the magnetic stirrer; a si ngle test organism. There is only end. To prepare for use. the strips are full of the sanitizing solution under test. ( 5) the fresh tap water for rinsing. one preparation in the table which held at the point for one hour in This beaker has been placed on an Test Results. T he surviving bacteria reaches the 99.9 percent mark against a solution containing approximately 1 .-\.rthur H. Thomas magnetic stirring are counted after 48 hours incubation all three test organisms, although the percent sodium metasilicate together apparatus set at a rheostat speed of 40. of the plates at 35 - C. A logarithmic others show to good advantage against \\·ith a small amount of one of the non­ .-\fter three minutes exposure to the average is made of the 5-time replicates one or two of the test bacteria. ionic synthetic detergents. After a gently swirling sanitizing solution. the fo r each sample and the control. A Although it appears from the \Vater thorough rinsing the strips are packed rod is remoYed and the strips rinsed sanitizing solution which reduces the controls that the inoculum is not too upright in 250-ml. beakers. CO\'ered by an up-and-down motion in a beaker bacterial count 99.9 percent from that heavv. it must be remembered that with aluminum foil. and sterilized by of fresh tap water for a period of 10 obtained in the control ma:v be con­ ma n~- of the bacteria are removed by autoclaving. :=; econds. The strips are removed from ~ idered an excellent preparat[on. Typi­ the physical agitation applied in two Culture Suspension. Streptococcus the rod by forceps and placed in indi­ cal results are shO\\'n in Table 1. This steps of the test. fccalis. Escherichia coli. and Pseudo­ vidual sterile petri dishes. which are -monas aeruginosa \\'ere selected as rep­ poured with tryptone glucose extract TABLE 1 resentative of both Gram-positive and agar containing 0.1 percent TA)ilOL N Rt:BBER STRIP TEST RESCLTS Gram-negative organisms kn0\\'11 to be as a quaternary inactivator b and sub­ E. coli S. fecal is P. acruginosa. ~ omewhat resistant to quaternary am­ jected to Yigorous agitation. As a con­ monium germicides. .--\ 15 percent. by trol fresh tap \\·ater is substituted for Detergent LogAz·. % Reduc- L og Az•. % Rcduc- Log Av. % Reduc- volume suspension of :2-!--hour broth the sanitizing solution, and following Saniti:::er 5.\ Rep. tion 5.\ Rep. tion 5.\ Rep. tion culture of either S. fccalis or E. coli is the final rinse the strips are placed in \\'ater Control 130.00.() 210.000 W5.000 made in sterile whole milk. In the case dilution bottles and thoroughly shaken. # 2 96 99.93 35 99.99 510 99.52 of P. aeruginosa. a 1.5 percent suspen­ In this instance the dilution vvater is # 5 110 99.92 180 99.92 100 99.91 # 7 245 99.82 205 99.91 250 99.77 sion is used. The \\·hole milk is ob­ plated. :H: 9 120 99.91 470 99.78 140 99.87. tained by diluting canned enp·orated Figure 1 displays the physical setup :tt 21 . 1.100 99.16 225 99.90 260 99.76 milk 50-50 with sterile distilled · water. required for the performance of the r35 140 99.90 HO 99. 94 1,700 98.39 66 EvALUATION oF QuATERNARY CoMPOUNDs 67 PRACTICAL APPLICATION large-scale field studies, which were Detergent sanitizer formulations 5 made with the cooperation of a large and 9 were used to sanitize milking Philadelphia dairy. Results of this REPORT OF THE COMMITTEE ON MILK REGULATIONS mathines on a dairy farm and were study have shown the superiority of AND ORDINANCES compared to a standard hypochlorite formula 5 over standard hypochlorite, and cleaner for effectiveness. Imme­ in bringing about a in the pasteurized bacterial count of milk by ITHOUT undertaking to review the greater emphasis upon pasteurization, diately after milking a warm water Waccomplishment of this Committee those suppliers which had consistently ~ncl gr~ater depet~dence upon platform rinse was drawn through each machine, since its organization after the 1942 and this was followed by cleaning with high counts previously. These results mspectton than dtd the ordinance sub­ will be published separately. Annual 1\Ieeting, suffice it to state that t~1itted in 1948. In drafting this tenta­ the detergent sanitizer solution. Fol­ it has labored earnestly. but has. as yet. Th~position of the most effec- ttve form of an ordinance the Com­ lowing the sanitizing procedure the not succeeded in accomplishing its pur­ -I tive formula ( # 5) is as follows: mittee has considered the ~iews of the machines were untouched until just pose. At the 1947 Annual Meeting previous to the next milking, when Hyamine 1622 ...... lOo/o members of the dairy industry, and the Committee submitted the Tentative others. -r:h.e Committee ~uggests that, another warm water rinse was drawn Triton X-100 ...... 5% Re,·ised Edition of the Milk Ordinance through them. Between the pre-milking SodiNm . .m~::,tasilicate ...... 30% after addtttonal suggesttons now in Tetrasodium- pyrophosphate .. 55% recommended by the 'C. S. Public hand have been considered, this report rinse and milking, one liter of sterile Health Service as the nearest approach phosphate buffer solution containing and the suggested draft of an ordinance SUMMARY \Yhich could at that time be made to a be published in the JouRNAL, so that both chlorine and quaternary inacti­ A new method is described herewith generally acceptable set of standards vators was drawn through the machine. co_mments and suggestions may be sub­ for determining the bactericidal effi­ ancl requirements "·hich would con­ mttted to the Committee for considera­ The bacterial population of this solu­ cacy of dairy detergent sanitizers, espe­ form to the stipulations of the motion tion. tion was determined according to ,,·hich established the Committee. That cially those formulated from quaternary It is the desire of the Committee that Standard Methods for the Examination ammonium germicides. The "rubber Committee report also recommended 9 association members and all other in­ of Dairy Products. Additional counts strip test" measures the ability of the that the Tentative Revised U. S. Pub­ were made after pasteurizing the sam­ lic Health Service Milk Ordinance be ter~sted parties give the suggested sanitizing solution to destroy cells of ordmance careful consideration and ples at 143-145° F for 30 minutes. Streptococcus fecalis, Escherichia coli, published and circulated in order to During a fourteen-day control period provide an opportunity for study bY the send in their comments at an early or Pseudomonas aeruginosa which have date. They should be mailed to C. j. three machines were sanitized with a been semi-dried on rubber strips from Association membership; tl{at · the Babcock, Resear~h Division, Dairy standard cleaner and hypochlorite, and a whole milk suspension. The test has Committee consider suggestions for and Marketing at the start of an eleven-day ex- been designed to measure the combined changes submitted during the ensuing Bran~h_, P~oductton year; and promised to present a draft A.cln!It11Stratton, u_. S. Department of A.gnculture, Washmgton 25, D. C. TABLE 2 of an ordinance for consideration at the 1948 Annual Meeting. The Committee wishes to caii atten­ BACTERIAL Coc !'>Ts OF Rn.;sE SoLcTIONs The proposed ordinance \Yas pub­ tion to the fact that a study of the Machine I Machine II Machine III lished and circulated among the As­ effect of milk regulations on milk ~ ~ ~ ,ociation membership during 19-J.S. quality is currently being conducted Log, Av. Count fot· Ra1t' Past. Rme Past. Rme• Past. But comments and suggestions had under the auspices of the National Re­ Control Period search Council. The Committee takes (All machines not been received in sufficient number on hypochlorite) 1,300 25 1.100 31 1,100 4i in time for the preparation of a com­ the liberty of suggesting that the great­ Change to Change to prehc.>nsive report to be presented at est benefit to the Association from the Det. San 5 Det. San. 9 Unchanged . the 1948 annual meeting. It is now extended deliberations of the Com­ Experimental Period 13 5 15 5 470 28 possible to report that a total of 59 of ~1Jittee would J:>e obtained by continu­ our members studied the proposed ordi­ tng the Commtttee to serve as liaison perimental period one machine W

.-\ SuGGESTED :.\IIKDIG:.\I :.\HLK ORDI::\A::\CE DEFIKE DIFFEREKT KI~DS OF so• F. and the milk shall be free o i objec­ MILK' PRODUCTS AND PRE­ tionable odor. color. and con>istency, and SCRIBE STANDARDS FOR THE shall not ha\'e a coliform count of over 10 PREFACE. f:11/orce111rllt Based 011 Quality T esls SAME: TO PROVIDE FOR AP­ per milliliter or shall not have a positive The essential features or characteristics This ordinance depends upon quality tests PROVAL IN CERTAIX IX­ coli form test in I milliliter samples for more of a milk supply are fe\\' in number and on the product for enforcement ; and. while STANCES AND FOR THE RE\0- than one day out of 5. provided the sample; readily understood: cleanliness, safety, initial many dairy farm and milk plant require­ CATION' THEREOF AN'D TO FIX are collected \\'ithin 4 hours after pasteuriza­ high quality, nutritive value, and good keep· ments are not specifically stated in the code, PENALTIES FOR THE VIOLA­ tiou and that they have been properly ing quality, all of which commend themselves such requirements may be expected to foliO\\' TION OF THIS ORDINAKCE AND t·e irigerated during the inten·al between to the consumer and promote increased con­ naturally where farmers and dealers con­ TO REPEAL CERTAIK ORDI­ collection and testing. For enforcement pur­ sumption, which is in the public and economic sistently produce and process a milk that NANCES. poses. the bacterial counts shall be logarith­ interest. The attainment of these qualities, meets the quality test requirements of this Be it ordained by the ...... oi the city mic a\·erage, oi samples taken on five dif­ though complicated, is not impossible under ordinance...... as follows : ferent clays. ordinary, normal, environmental conditions. Judicious and Sane Application Section 1. Pasteuri::atton Required. Xo (b) Samples. Samples of milk and milk Brevity, simplicity, and clarity are virtues person shall sell. offer or expose for sale. products shall be available to the enforcing in a milk ordinance as well as elsewhere. It is anticipated that when this ordinance is adopted and applied to existing dairy or deliver, or have in his possession with officer for examination. The same is true of a statement of a problem intent to sell for direct consumption any to be solved. It is believed the following iarm and milk plants, the requirements will . \II proprietors of processing plants. stores, be applied judiciously and sanely. milk or milk product ( e-..:cept certified ) cafes. restaurants. soda fountains and other represents a simple, yet adequate. statement which has not been pasteurized. provided. of the milk problem : similar places shall furnish the enforcing .\'ew Stntctures aud Alterations however, that nothing contained herein shall officer upon his request, with the names of First: Because digressions from normal For new or altered structures, the ordi­ J>rohibit the delivery of unpasteurized milk all suppliers from whom milk and milk may occur in milk. including disease nance requirements shall be complied with. to a milk plant for pasteurization as pro­ products are obtained. · potentialities from time to time, proce­ dded for in this ordinance. Examinations may include other bacterio­ dures and supervision providing ade­ Adoption Time logical. chemical and physical determinations quate safeguards are essential. Section 2. Examination of l'ast.:uri::cd In submitting this ordinance, it is the provided such examinations shall be made Mil!t and llfilll Products. In order to safe­ in accordance with the current edition of Seco11d : Because volume consumption oi recommendation that the effective dat ~ guard the public health and to assure that fresh milk tends to preserve and pro­ should not be less than one year after it> the pasteurized milk and milk products. Staudard .1-letlwds for tlte Examiuation of mote the public health, and because fresh adoption. during which time it is anticipated Dairy Products, published by the American processed in the City of ...... or brought Public Health .-\ssociation. milk should be regarded as a universal that the dairy farms and milk plants not in into the City from other areas. are ( 1 l clean. rather than a luxury product, abundant conformity will gradually make necessary (2) of standard butter fat content. ( 3) of supplies of fresh milk always should be changes in procedures so as to be in com­ Satio11 4. Jlilk Pla11t Co11stnrction a11 d initial high quality. ( ~) safe for consump­ Facilities. available to the public at the lowest price pliance by the effective date. tion, (5) of good keeping quality, and (6 > consistent with safeg·uards mentioned. kept at the proper temperature. as defined (a) Gell<'ral. .-\ milk plant. as defined in Local Departures this ordinance. shall be pro\·ided with : ( 1) This ordinance is drawn in pursuit of these in this ordinance. the enforcing officer shall. a r?om or rooms for receiving and washin~· principles. In order to conform to local conditions as often as he deems advisable, but not less and promote harmonious public relations in than once a month. cause a representative eqmpment. cans. and bottles, ( 2) a room for Exru.:'\ATOR\' XoTEs the communities to be served (frequent test­ s~ mple of such pasteurized milk and milk proces ~i ng. co?ling_an~ bottling·. and (3) a ing of the finished products considered). products to be subjected to • the following room tor stonng ot nulk and milk products. Grades reasonable departures from the proposed tests: (1) sediment test. (2) butter iat test, The various milk plant operations shall be Although the factor of safety should be tests are not only permissible but sometimes (3) phosphatase test and coliform test. ( ~ ) so located as to pre\·ent contamination of the common to all milk for human consumption, desirable. direct microscopic test or the standard plate milk or milk product or oi the cleaned equipment. it is in the public interest to encourage those Larger places, for instance, have the ad­ count, and ( 5 )· temperature test, according producers who set the pace for better meth­ \·antage of volume processing and. possibly. to the technics as pro\·ided for iu this (b) Floors. Floors. including platform ods and general improvement in the milk already well-established systems of milk con­ ordinance. and stairs. o i all rooms in which milk or supply. In communities desiring to do so. trol. They have the disadvantages of using milk products are handled shall be con­ the establishment of a premium grade of milk milk from many hundreds or thousands of Sectio11 3. Staudards for Pastcuri::.:d Jli/1?. structed oi concrete or other imperviou ~ as a part of the general program of quality different sources. In contrast, smaller (a) Staudards. * .-\ll pasteurized milk. as material. shall be smooth. graded to drain, improvement should not be discou~·aged . places have the advantage of close proximity provided for in this ordinance, shall not ha\·e at~d in good repair. Floors shall be equipped to a limited number of sources. an average direct microscopic bacterial ~nth adequate!}~ trapped_ drains discharging Direct ,\[ icroscopic Couuts clump count in excess of the number per­ mto proper samtary drams. Direct microscopic bacterial counts of milk Ecouomic Status mitted at the pasteurizing plant for raw milk !c) H./ails a11d Ceili11gs. \\'ails and ceil­ and milk products, before and after pas­ The economic status of producing and con­ (see Section 15 ) , or a standard plate count ings of the milk plant shall be of material teurization, are reasonably accurate indexes suming populations may temporarily dictate in excess of 30.000 per milliliter; shall con­ that is impervious and smooth or treated to l of keeping quality but without significance variations in the aesthetic or non-operati\'c tain no trace oi sediment when a pint of milk provide an impervious. smooth surface. so far as safety (phosphatase test can be features· to be required. Adequate safe­ is filtered through an approved sediment tester; shall show a negative phosphatase ( d > Ligltt a11d f 'cutilatio11. .-\ll rooms used) is concerned. Wide ranges in the guarding (through frequent testing of the shall be well lighted, heated, and ventilated count may l;e observed in different milk finished products) permits no departure from test ; shall contain at least . . percentum butterfat; shall contain not less than .. to prevent condensation on walls and ceiling<. sheds which level out under monthly testing. fixed principles. (e) l11scc t Coutrol. Openings to the out­ :\ thorough initial survey of the present percentum of solids not fat ; shall be no t o\·er Suggested .lliniututn .llilk Ot·dittattcc side shall be effecti\·ely screened and/ or such situation in each locality may well precede other means shall be employed as are neces­ the fixing of a definite direct microscopic AX ORDIXAXCE TO REGULATE THE • It _is intended in thiS paragraph that an ordi­ sary to eliminate insects. count standard. Since some markets prefer PRODUCTIOX. HAXDLIKG, SALE nance mclude either the microscopic or plate count the plate count ior pasteurized products. .-\NO DISPOSITIOX OF 1iiLK standards. -and• also onlv one of the coliform ( i) Rvo111s. Rooms in which milk, milk this procedure is pro\'ided as an alternate. .-\;\D CERTAI:\' PRODUCTS : TO standards. · products. cleaned uteusil$ or containers are 70 MILK 0RDINAKCES ANI) REGULATJOKS JouRNAL oF MILK AND FooD TECHNOLOGY 71 handled or stored shall not open directly shall be handled and maintained in such a erably suspet)ded on trolleys. unless such (b) Retail Cooling. It shall be unlawful into any stable or living quarters. manner as to prevent contamination of the coolers are located in separate, well-venti­ for any store, hotel, soda fountain, hospital, (g) Cleanliness. Milk plants, including containers, equipment or the milk. lated rooms. restaurant or similar establishment to sell or serve any milk or milk products which surroundings, shall be kept clean and free (d) B ottli11g. Bottling or packaging of (c) Bottfi11g Bowl. Automatic bottling from objectionable odors. milk or milk products other than cultured have not been maintained, while in its pos­ bowls shall be provided with covers so con­ session, at a temperature of 50° F, or lower. (h) Equipment lastallation. All major products shall be done at the place of pas­ structed as to prevent the contamination of teurization immediately after pasteurizing the product in the bowls. (c) Washing and Use. It shall be the equipment installed in milk plants, con­ and by approved mechanical equipment. structed or remodeled following the adoption duty of all persons to whom milk or milk of this ordinance, shall be placed at least (e) Capping. Containers for milk and Sectio1;· 8. Cleani11g and Sanitizing T1·eat­ products are delivered to wash or rinse the two feet from any wall and at least three feet milk products of a capacity less than two ment, Utensils aud Eqnipment. The daily containers before returning such containers. from any other piece of equipment for easy gallons shall be capped by approved cleaning equipment and supplies and the Containers used in the handling, storage, cleaning, up-keep, and repair. mechanical equipment. The cap or cover training and supervision of employees shall processing or transporting of milk or milk shall protect the pouring lip to at least its be adequate to assure that the cleaned and products shall not be used for any other (i) Toilets. Milk plants shall be provided largest diameter. sanitized bottles, cans and equipment will purpose. with conveniently located sanitary toilet meet the standards of sanitization as set forth (f) Overflow Mill~. ).filk or milk prod­ facilities. Toilets shall have impen·ious in the latest edition of Standard Methods Section 12. Delivery,> to Quarantined Resi­ ucts which have over-flo\\'ed 01· leaked from floors and smooth, solid wall surfaces, the for the Examination of Dairy P1·oducts, pub­ dences. The delivery of milk or milk base of which shall be an integral part of equipment shall not be sold as fluid milk for human consumption. lished by the American Public Health Asso­ products to, and the collection of milk or the floor and impervious to a height of not ciation, a copy of which shall be on file in milk products containers from. residences less than four inches. Toilets shall be main­ Section I. Equij>utettt. the office of the City Clerk. in which cases of communicable disease tained in a clean condition and waste shall be (transmissible through milk supplies) exist handled so that it is inaccessible to flies and (a) Geucral. Sanitary pipe fittings and Section 9. Personnel. No person who has shall be subject to the •special requirement N does not pollute the ground surface or con­ equipment shall be constructed as to be a communicable disease or who is a carrier of the enforcing officer. · . - taminate any water supply. easily cleaned. All new fittings and equip­ of such disease or has any type of open .i (j) Hand Washing. Hand washing facili­ ment shall be of 3-A or similar design and lesion shall be employed where milk or milk Section 13. Labeling and Branding. Bot­ ll1 ties of an improved type shall be provided quality. 3-A equipment is that equipment products are handled. Such persons shall tles, cans and other containers containing furnish such information, submit to such .... and located in or approximate to toilet rooms approved by the Dairy Industry Committee, milk and milk products defined in this ordi­ :J and in or approximate to processing rooms. the International Association of Milk and physical examinations and submit such labo­ nance shall be plainly labeled or marked with Hands shall not be washed in vats used for Food Sanitarians and the U. S. Public ratory specimens as the en forcing officer ( 1) the name of the contents as defined in t cleaning equipment. Health Service and is so labeled. Specifica­ may require for the purpose of detet·mining this ordinance; (2) the word "pasteurized" .... tions for approved equipment are published freedom from such infection. together with the word or words "homoge­ en Section 5. Wate~· Supply. Water used in in the Jonmal of Milk and Food Technology. Persons coming in contact with milk, milk nized," "chocolate milk," "vitamin fortified." z a milk plant shall be from a supply that is Each piece of pasteurizing equipment shall products, containers or equipment shall wear etc., in accordance with the contents thereof; - adequate and of a safe and sanitary quality be equipped with a self-recordin& thermom­ clean, washable outer garments and shall ( 3) the name of the person preparing and and shall comply with recommendations of eter with charts showing a 1 o-F.· graduation keep their hands clean while thus occupied. putting up such products for sale and ( 4) in the ...... State Department of Health. in the pasteurizing range, and 10-minute the case of vitamin fortified milk, the desig­ Cross connections between a private water time arcs. Section 10. Delivery Vehicles. Vehicles nation of the vitamin used and the number supply and a public water supply shall also Charts shall be placed in the recorder be­ used for the transportation of pasteurized of units of vitamin contained in one quart. conform with the regulations of the ...... fore the pasteurization operation begins and milk or pasteurized milk products shall be There shall be no words or markings which State Department of Health covering cross left there until the pasteurization operation is constr_ll~ed with permanent tops and with are misleading. connections. completed, and no charts shall:' be used for permatient or movable sides and back. more than one day's operation. Charts shall Dair·y Farms Section 6. _1fill< Snppl_v. Vehicles shall be kept clean and no sub­ be dated and the name of the dairy written stances capable of contaminating pasteurized Section 1+. E:mmination of Raw Milk to (a) Cooling. All milk and milk products or stamped thereon before being placed in the milk or milk products shall be transported Be Pasteur.i::ed. In order to safeguard the received for pasteurization shall immediately recorder, and used recording charts shall be with milk or milk products in such manner public health and assure that the milk and be cooled in approved equipment to 50° F preserved for at least three months. as to permit contamination. cream brought into the City of ...... for or lower and maintained at that temperature An accurate indicating thermometer shall Vehicles used for the distribution of pas­ pasteurization are (1) clean, (2) free of ob­ until pasteurized, unless pasteurized within be installed on each piece of pasteurizing teurized milk or milk products, shall have jectionable odor, color and abnormal con­ two hours after receipt. All milk and milk equipment. the name of the licensed milk plant promi­ sistency, ( 3) of standard butterfat content, products shall be stored and maintained at All regenerative heating and cooling nently displayed on each side, if licenses are ( 4) of good keeping quality, and (5) kept a temperature of 50o F or lo\\'er until equipment shall be so constructed and oper­ required. at the right temperature, the enforcing officer delivered. ated that the pressure on the heated milk shall as often as he deems advisable but not (b) Recontamination. Pasteurized milk or side exceeds the pressure on the raw milk Section 11. Containers. less than once a month cause the milk from pasteurized milk products shall not be per­ side by at least one pound. each dairy farm (samples to be collected at Equipment used to pasteurize at a ­ (a) General. Milk and milk products or from the weigh can) to be subjected to the mitted to come in contact with equipment other than cultured products shall be placed surfaces or utensils which unpasteurized milk perature not lower than 161 o F for 15 following tests: (1) sediment test, (2) smell seconds shall include: (in addition to the in their final containers in the plant in which and appearance, which shall be done daily, or unpasteurized milk products have been they are pasteurized. in contact. other requirements in this section) a flow ( 3) butterfat test, ( 4) direct microscopic diversion valve actuated by an accurate It shall be unlawful to sell or serve any bacterial test, and ( 5) thermoduric (labo­ (c) Material Storage. Bottle caps or cap recording thermometer that will divert all of milk, cream, chocolate milk or chocolate ratory pasteurized) counts, the results of stock, parchment paper for milk cans, and the milk before the falling temperature of drink except in the original container: Pro­ which shall be tabulated as to (a) esti­ single-service containers shall be purchased the milk reaches 161 o F, and a positive milk vided that this requirement shall not apply to mated number of bacteria, (b) utensil con­ only in sanitary tubes or cartons and shall pump that is sealed at a maximum fixed milk and cream consumed on the premises tamination, (c) inadequate cooling, and (d) be stored therein in a clean dry place. speed. which may be served from the original evidence of mastitis, according to types of After bactericidal treatment and during (b) Coolers. Open surface coolers shall bottle or from a dispenser approved by the cells and bacteria observed. Said tests shall 5torage and usage. containers and equipment be provided with tight-fitting shields, pre£- enforcing officer 'for such service. be done in conformity with the current edi- 72 :\lJLK ORDINANCES AND REGULATIONS JocRNAL OF :\IrLK AXD F o on TEcnxoLOGY 73 tion of Sta11 dard Jlethods for the Examiua­ (c) Walls, Cciliuys. aud Partitions. The manner, the volume of milk or milk products S ection 30. ColltlliiCIIicablc Diseases. When tion of Dain' Products, published by the interior walls and ceilings of the milking handled. ; uspicion arises as to the possibility of in­ American Public Health Association. barn or stable shall be whitewashed or ( e ") (' teusil Rae!?. .\ utensil rack, pref­ jection i rom any person handling milk or painted as often as may be necessary, and erably of metal, shall be provided within the milk products, the health officer is authorized Section 15. Standards for 3Iilk to Be shall be kept in clean a1id in good repair. to require any or all of the following Pasteuri::ed. All milk intended for pasteuri- milk house, the lower shelf of which shall In case there is a ~ econd story above the not be less than 24 inches aboYe the floor. measures: ( 1) the immediate exclusion of zation in the Citv of ...... must come from milking barn or stable. the ceiling shall be that person from milk handling. (2) the animals proYen -free from contagious and tight. If feed is ground or mixed, or sweet (f) Clcanliucss. ).filk houses. including immediate exclusion of the milk supply, if infectious diseases; shall before pasteuriza­ feed is stored in a feed room or feed storage hall be promptly removed to the milk house C-3. W hippill{f Cream is cream which is done. ventilated and all openings well screened or ""here it shall be strained through approved contains not less than 30 percent otherwise protected to prevent the entrance single -service straining pads. Unused pads milk fat. (b) Floors. Gutters aud Clcauliucss. of flies. -hall be stored so as to be protected from Floors and gutters shall be constructed of C

Sanders and Sager ~ 0 show a semi­ stabilize the enzyme are alkalies. termination of leucine in milk and other raw or ttnproperly pasteurized milk. logarithmic time-temperature relation­ emulsifiers and lactose when added to foodstuffs. which does not require pre­ Kramer et at :'~ reported that the ship in destruction of phosphatase in cheese. In milk. the most stabile range liminary l~ydtyly s is of the protein. color of raw and canned tomatoes can milk. is pH 6.5- 7.-J.. Casem m Its natural state in co\\· be clet_ennined by extracting the sam­ The quantitative . determination of Microdetermination for detn. small milk is studied b,- Hostettler et a/. 43 ple With benzene and measuring the DDT in milk is detailed by Frear.~ 1 amts. of biacetyl in butter given by Mean diams. hydrated particles and color photometrically for percentage Arrington and Krienke ~ 2 conclude Pien. 3 ~ other physical properties cletcl. along transmittance. that high butterfat and total solids milk Chilson 3:3 discusses the applications. \\·ith N. Ca and P content of each frac­ To pre,·ent absorption of color l>Y can be vvatered ,,-ithout detection !)\­ significance. and interpretation of the tion detd. proteins. color liberated bY hnlroh·si's 44 the refractometer. - acidity. odox. reduction. sediment. Dalby recommends. for the de­ of I_nilk with trypsin. Siinple. rel;ro­ Analysis of milk \Yithin 10 clays of phosphatase. and incubation tests. and termination of color in eggs. extraction ductble method outlined b\· Choi birth of baby elephant giYen by Anselmi plate. microscopic. thermoduric. and \Yith asetone and comparison Of the ex­ ct aC• 3 • and Calo.23 coliform counts of milk and clain· tract with acidifiecl-K2Cr~0 1 standard. Roeder :; 4 proposes a modification of Johnston et aU4 recommend. for the products. · Refractometn· of co\\- milk in Galicia the Gerber butyrometric fat determi­ -determination of Fe in milk. wet ash­ Suitable balance and rapid method discussed by Charro Arias and Ron 45 nation l?Y using 10.7 cc. of sample in ing with concentrated H2S04. cone. described by Kozharin 34 for the de­ X oya. Cu serum preferred over Ca place ot 11 cc. to britw the Gerber HN03, and Superoxol. termination of moisture in butter. ·erum. N onnal n (I) of serum meas­ method m line withb gravimetric Citric acid content cow milk. Meth­ :\lose ley 3 ~· describes a rapid method ured 36 to 39 at .20 : . aciditv 6-9.5. -.-\n anah·sis. ods of prepg. serum for detn. citric acid for determining quantitatively quater­ increase of 1:) acidity increased I bY 1 Ball's method mentioned b,- Lear 2 in cow's milk investigated by Tautel :; nary ammonium compounds in concen­ unit. Milk less than 36 \\·atel=ed. ar~d Fo~ter :;:; as basis for cmi-lparing use of trichloroacetic acid and thnnol trations of 10 to 300 ppm. HgCI2 preferred a:; antiseptic. 46 ~ffec~ ot. heat_ on rate of phosphatase favored. · In refractometric determination or Delarouzee shows that when the macttvation 111 milk pasteurized by A rapid and simple phosphatase test solids in ice cream. Konokotina 36 ash is determined in bread containing different methods. for milk based on use p-nitrophenyl­ claims 0.25o/o accuracy by detn. of 11 oi salt. a low value is found due to the Shewman ;;o; reported that the phosphate as substrate. is described by ice cream in standard refractometer. loss of Cl on ignition; he specifies a :\Tonier-\\'illiams procedure for deter­ Aschaffenburg and i\Iullen.26 calibrated in percent dry solids instead procedure that sho\\·s ho\\' to correct mining so2 in salt-\\'ater fish gives Rangappa 21 showed that the refrac­ of conventional values. this error. low values because the trimethvlamin 37 tive constants of defatted CO\\' and buf­ Ting showed that the methods of Variation in elec. cone!. of cow milk breaks d6\\·n and reacts with HCHO. falo milk are appreciably lowered and Hilditch and Lea did not \vork \Yell in measured at different temperatures b,­ Pork. tmitton. and beef Yielded crood that these constants for skim milk ,,·ill the determination of fully saturated Kohata.H At each temp.. cond. does recovenes• . • b not permit the detection of e\·en gross glycerides in K ew Zealand butterfat not change for certain period; then in­ Nikolaev ;;; describes hand-operated adulteration of skim milk. and stated that methods of determina­ creases from aciditv of milk. 48 syringe for mtxmg precletcl. stze Determination of vitamin B1 in milk tion and isolalion are needed. Smith et a!. suggest that a mixture sample i1~ handle with predetd. amt. described bv Tatarinova.2s Govorenko\a 38 mentions. but no of equal parts by volume of a 72% std. alkalt and phenolphthalein. Sam­ Brunner-et aF9 propose a Babcock details given. of glass butyrometer perchloric acid and glacial acetic acid ple ejected by spring and color used test for homogenized milk consisting with direct calibrations on upright be used as the reagent in a modified tor extn. of sample visuallY. of a modification of the I.A.:\I.D. modi­ cylinder for determination of fat con­ Babcock butterfat analvsis of plain and Kruisheer ;;~ suggests tl{at in the de­ fied Babcock test for buttermilk. tent in milk products. chocolate ice cream. · termination of acidit\· in milk. the Using p-nitrophenyl phosphate as the Korprich 39 found that the higher Improved method for determination titration endpoint sl-i'oulcl be cleter­ substrate. Aschaffenburg and l\Iullen sr• serum nitrogen content in normal of chlorides in milk given b,· Duron m ined by comparison \\·ith a fuchsin and Fournier.4P • employ a modification of the pho ~ ­ milk occurs at the beginning and end standard or by electrometric determi­ 30 phatase test. in \\·hich the milk is incu­ of the lactation period. the highest :\Iatthaiopoulos and :\Iacris sho\\·ed ~1ation and to express the results in "N. bated at 37° C with a buffered solution a\·erage values being obtained in Sep­ that the \\'inclhausen I test for adulter­ I.e .. cc. K NaOH per l. of milk. not of the substrate. follovved clirectlv 1)\· tember and the next July. ation of canned tomatoes with starch as % lactic acid. a visual comparison of the intensity o.f Formula given and reference to i ~ ,-alueless because ripe tomatoes from Rapid determination of milk aciditv yellow color of liberated p-nitrophennl table for rapid calculation of Greece contain starch. clone w!th indicator paper impreg~­ with that of boiled milk standards content in eyaporatecl milk bv Cheku- A modified phosphatase test for n~ted mth bromocresol purple which containing known amounts of p-ni­ laeva:lf• - cheese is described b\· Kosikowskv gn·es color change pH 6.3 reports trophenol. Improved method for determination and Dahlberg.n Cond~tsions: Tenta­ GodeJ.3 9 31 ti,·ely any value o\·er 0.02 mg. phenol Sanders an I Sager found that of casein in milk described In· Chu- . :\Iadsen GO) recommends comparison phosphatase destruction at any specific rina.41 · per .5 gm cheese with Folin-Ciocalteu ot the percentage fat in the milk and temperature is rapid at first and then Hodson and Krueger 42 describe a rgt. or over .ST phenol per 0.5 crm with in the dry substance to detect the addi­ slows clown. .-\gents that tend to direct .\' eurospora method for the de- BQC regt. indicates cheese ma~le from tion of water to milk. 78 ABSTRACTS OF LITERATURE JocRXAL oF MrLK AND Fooo TECHNOLOGY 79

DtT residue of milk estimated by Sanders and Sager ;;; 1 list chemicals lie health in .\rizona and along the in- nesota counties under the area plan which >Yill preserve milk for the phos­ ternational border. remained static from 1937 to 1947, formttla: 1.215 F + 2.528 ( 100cl - 67 99.823)/d; where d = milk density phatase test for periods as long as 10 Porterfield and Farnsworth note while in the remainder of the State and F = fat content. In defatted milk, days to 3 weeks under summer con­ an increase in bovine tuberculosis and the incidence increased 400 to 1000 formula - 2.63 ( 1OOd - 99.823) / d + ditions at room temperature. CHC13 urge a closer check on cattle. percent, is cited by Flemin and 68 7 F according to Zaikovskii.61 had the least inhibitory effect on milk Malcolm and Campbell show a rise Roepke " as evidence that the area Singh et al. 62 found that average phosphatase. in the cell content of milk to be the first plan of bovine brucellosis control is of 1 aciditY of buffalo milk ·was 0.12% as Value of n ;; of the serum is a useful indication of bovine mastitis. benefit from the public health stand- lactic" during the first month of lacta­ criterion of the dilution of milk, while After infusing 100,000 to 500.000 point. tion and then gradually increased ; the density of normal serum is a units of streptomycin per quarter into V\'ashko et aU6 study pathogenicity 572 that at acidities of 0.13, 0.16. and further guide according to Anselmi. normally-lactating, disease-free cows of Hrucella suis for cattle. 573 69 77 0.17~o, 42, 70, and 85% of samples ·whitman and Tracy conclude (and one goat). Smith et al. detected It is reported by Buxton that treat­ gave positive alcohol tests respectiYely; from data obtained on dry buttermilk this anti-biotic in the milk -t8 hours ment of all four quarters with 50,000 that phosphate number decreased as of high quality that it does not appear later. Significant amounts were detect- units of penicillin (in 50 ml. boiled acidity increased. possible to select a definite ash alka­ able in urine for 27 hours, but it was water) once daily for 3 clays effected Sjostrom 63 reports that the phos­ linity value which \\-·ill exclude all not possible to detect streptomycin in only 11% reduction of group C hemo­ phatase activity of sweet cream de­ samples containing added neutralizers the blood. Streptomycin is relatively lytic streptococcal mastitis infections creased 10% when shaken with CHCla, and which will include only those con­ non-toxic when infused into the bovine among 10 animals; and that increase CC14, or toluene; however, the decrease taining no added neutralizers. mammary gland. of the dosages to 100.000 units resulted using skim milk or buttermilk was A rapid method for the determina­ McCulloch et af.i0 report that aureo- in clinical cure of 58% of 41 quarters variable. tion of N in milk by direct nessleriza­ mycin treatment of 61 staphylococcic- infected with group C streptococci, Sjostrom 64 found that total Fe in tion of the digested sample is described mastitis infected quarters ( 16 cows). among 16 cows. 574 7 milk, cream and whey cannot be de­ by Hetrick and \Vhitney. by several methods of application and Schlingman and Manning 8 report 575 termined on trichloroacetic filtrates of Mohr and Basing compare the administration. resulted in apparent that 50.000 units of penicillin, incorpo­ methods of Schmidt-Bondzynski, cure of 38 quarters ( 62.31o). rated in 3.69 of a bland ointment base, the serums; that whole and skim milk 71 have a higher iron-binding capacity Roese-Gottlieb, Schloemer, Grossfeldt Ritchie concludes that by the area and infused into the teat canals of all than cream ; that iron-binding power and Stoldt, and recommend the latter eradication' plan the elimination of four quarters of infected animals, freed increases with increasing teniperature. as a standard method for determination bovine tuberculosis in England is a 22 to _25 streptococcus or staphylo­ Lear and Foster 65 found Ball's of fat in dry milk and baby . practical possibility. coccus-mfected quarters, after from 1 methods satisfactory for determining Studying the applicability of the for­ Shepard et a/. 12 found Q fever of to 10 treatments, for at least 12 weeks. 576 the rate of phosphatase inactivation in mal titration, Thome found the ~ pparently endemic proportions in por- Pigs were reported by Pecego 79 to milk. mean value of the conversion factor to tions of Los Angeles Co. California have been poisoned by consuming whey Gorbacheva 567 describes a method be 0.95, which figure is recommended milk shed. that was stored in galvanized tanks. 80 for determining casein and albumin in for routine use and is sufficiently accu­ Cure of mastitis in 120 of 127 cows Spencer gives methods of detec- cow mille rate to keep the variation in fat content (94.6%), by treatment with sodium tion control and prevention of bovine On the basis of many tests, a tenta­ of cheese within the limits of + 1%- ~ulfamethazine and penicillin in fusions, mastitis. tive standard of 0.0539° depression of Dowden 577 describes the use of making milk available for cqnsumption The results of a mastitis herd survey the freezing point is taken and from reagent, dimethyl-p-phenylenedramine­ 3 to 5 days after treatment. is reported in the N. E. Midlands area of Eng- this value the added water is calcu­ H Cl, for the detection of fat oxidation by Fuller.73 land are presented by Hughes.81 lated for bulk milk delivered in London. in milk powders. Berman and Beach 74 repOI;t that the Robertson et a[.82 indicate that· at 678 Accordinr- to Macdonald uos onlv 20 out An address was given by Sanders blood titer of heifers rose rapidly to times inflation may be better treatment of 1840 ;amples fell belo"· this stand­ on the examination of foods for ex­ over 1 :1000 after revaccination (6 and for milk fever than calcium therapy. 83 ard in 1947. traneous matter. 12 months after initial vaccination) Van Drimmke~en thoutlin_eds t~e pro- Allport and G~rratt G69 discuss N a and K determinations on about . . · cedure for ma mg e rapt nng test methods of determining Pb, As. Cu. Zn. 500 foods and 150 public water supplies ar~d then decl_med grad~ally, levelmg of fresh milk for brucellosis. and Sn in the amounts usually found are presented. .--\ discussion of the off at a con~tderably _htgher a':erage Huddleson 580 reports undiluted fresh in foods and indicate suitable methods. occurrence of Na in foods and water, than found . m the smgly-vaccmated • serum or plasma from most normal as Use of both values ( 11 and K ( re­ together with incidental comparisons on gr?u~;. all ttters except those of one wel_l as !rnmun~ ca~tle cont

Swiss cheese poor source of riboflavin, addition of 60 g. CaCb per 100 kg. ceclures for the manufacture of cultured until the curd-forming process ts niacin and pantothenic acid. Camem­ milk doubled the elasticity (pH 6.54). buttermilk from non-fat dry milk solids. started. bert and Roquefort cheeses are better. Maas and Noerr 603 describe the use Method for estg. equiv. processes in Current U.S.S.R. procedure for Bacterial count, tyramine content, of Dermolan Z to precipitate proteins terms of time and temp. with respect preparation of leaven described by Bog­ 220 and quality of American Cheddar and from whey. They claim precipitation to physical properties of evaporated danov and application of new is more complete than by the use of milk described by Nelson. 2"r. method by Khlebnikova. 221 New stirred curd cheese made with Strepto­ 207 coccus faecalis starter is described. heat. In the concentration employed Higginbottom reports that higher method satisfactory. 222 Little difference from com. lactic acid Dermolan is not toxic and does not preheating temperatures and better Dorn suggests re­ starter and Strep. faecalis starter. aff~ct the flavor. plant management have reduced bac­ search is necessary in processin~ proc­ Slightly in favor of latter.198 According to Dahlberg and Kosi­ teria counts in British spray dried milk ess evaluation, ??ancing and equtpment, 199 kowsky 604 Cheddar cheese containing powder. and merchandtsmg and marketing. Janzen and Brown found cheeses 208 made from pasteurized milk had higher S. faecalis developed more tyramine Colvard and Roberts indicate a Procedure for preparation hio-h­ average flavor scores. and Cheddar flavor as the ripening tem­ relatively good concentrated milk after quality casein described by Pozdnyak~223 200 peratures were increased. The increase 6 months storage at - 12 o. F or lower. s1224 · Wilson reports that all Cheddar 209 ear e~ . . gtves genera1 precepts cheese soon will be made Hom pasteur­ in the tyramine content of cheese Lebedev discusses procedure for about bmldmg food plants from a sani­ ized milk. showed an approximately direct loga­ prevention of crystn. of lactose in large tarian's point of view. Brown 201 shows that quality of rithmic relation to the days ripened. crvstals in cond. milk. Belgian regulations for private 605 210 cheese as indicated by flavor scores is Thome describes the .maturation ·Higginbottom . discusses the bac­ slaughterhouses are detailed.225 process in hard rennet cheese. terial growth in reconstituted spray­ 226 definitely in favor of pasteurized milk 606 Hennerich states that the food cheese. Krishnamurti and Subrahmanyan dried milk. manufacturer's sanitary responsibility According to Blix :;!17 whey cheese is describe the use of vegetable rennets . \.ddn. of' ascorbic acid to milk be­ extends to the final consumer. rich in Fe only when prepared by the in the preparation of cheese. Cheddar fore drying increased keeping quality Wagner 227 relates experience of a traditional method of evaporating the cheese prepared with F. carica extract dried product, state ·wright and Green­ bakery in reorganizing for higher sani­ which had been precipitated with alco­ hank.211 tary standards. whey in open Fe kettles. . 212 Uses of cheese whey may mclude: hol from citrate-phosphate buffer at Hawley found better cleaning of A simple empirical formula is feeding to livestock; preserving ensi­ pH 4 compared well with cheese made equipment necessary to improve the worked out by Merrill 228 for extending with animal rennet. quality of sweetened condensed milk. lage; drying and incorp~rating into 607 213 th~ process. time in tin to glass con­ food products; or fermentmg to form Hansson and Hietaranta found Parfitt presents an outline of the tamers. ( CH C0)2, CH3COOH, CH3CHqH­ that pasteurization and cool-s!oring of Sanitary Standards Program of the . Gubser 229 indicates that high veloci­ 3 skim milk decrease curd•'. elasticity Evaporated Milk Industry. COOH, or C4H 90H; no outlet feastble ~Ies _at least 500 ft. min. are necessary for small cheese plants has been devel­ considerably. 111 atr blast freezing. oped, however, according to Sanders.598 FooD INDuSTRIES Morse et al. 230 found acetic acid Keilling and Barrett 599 found tl~at CoNCENTRATED \ Vinter and Wrinkle 214 state that effective. in preventing yeast and mold casein and lactalbumin may be bio­ King 202 showed that spray dried frozeJ~Jregg quality depends .on clean growth m carbonated beverages. No logically determined in cheese by means milk has spherical particles; always eggs, clean equipment, and quick taste difference was detectable. of a bacterial method. Uses suggested cooling. . Licen_sing of fr?zen locker plant contains air cells; is optically active 215 ~ood are for the preparation of amino acid when old, not active when fresh; readily Milyutina reviews new technology ts provtded fo.r m thts Frozen Food preparations from casein for human ot sour cream production. Locker Act and Regulations.23I soluble in water when fresh, not when 216 and animal use and also for the matur­ old ; that roller dried milk has irregular Demurov reviews production of Vaughn et al. 2a2 declare that con­ ing of certain cheeses. platelets ; very fev\' air cells ; shows ~ uur milk products in Soviet Union. tinuo_us sanitizing of conveyor belts, Calcium tartrate crystals were found Montequi 217 reported that the de­ optical activity; is not readily soluble etc., 111 food preparation plants is effec­ in processed cheese probably as a r~sult in water. · termination of volatile basic N, tri­ tive with routine control. methylamine, actual acidity or buffer of adding tartrate as an emulstfi~r. Coulter et al. 203 show that the devel­ ;Sterilization of foods, processing This results in impairment of quahty opment of deteriorative products may capacity, alteration of the fat, and lluorescence did not give concordant edtble fats, and the frozen food industry but the cheese is not injurious to health occur in dry whole milk during storage according to Leather.600 results in measuring the alteration of are discussed in this symposium on according to increase in vapor pressure food technology. 233 Blanchard nol identified crystals found fi sh. 234 in processed cheese as calcium tartrate. of water in the system. Production of antioxidative prepara­ Duffy describes the cannery in­ In their studies of the elastic proper­ Effect of heating whole milk before tions from whey and their effect in spection services operated by Cali­ ties of rennet curd, Hansson et al.602 drying on enzymes. bacteria after dry­ milk and butter reported by Larsson fornia. ing and on flavor of reconstituted milk and Sjostrom.218 Abrahamson 235 gives specifications found the greatest elasticity at 35° ; at 204 discussed by Ashworth. Tretsvan 219 suggests that possibly for sanitary design of food handling pH 6.29 elasticity was more than 7 205 times as great as at pH 6.61; the Costilion et a/. recommend pro- skim milk should not be pasteurized equipment. .JUUKI'<.'\.L Ul• 1VJ.ILl\. ANU .t'UUI> 1 r:CHNOLOGY

The industry with effort can gradually, and the iodine number de­ strate changes brought abo.uf by proc­ practically identical in all details to improve on the construction standards creased gradually. essing. human milk. of the New York City Health Depart­ Possibilities of high-frequency heat­ Overman et al. 260 showed that the The equipment and procedure used ment.236 ing in the frozen food industry are desirability of doughnuts fried in fat to prepare milk products of soft-curd Barron 231 describes the methods given by Bartholomew.248 was not affected by fat that was stored properties by removing calcium and used by National Biscuit Company to Bure 249 maintains that until the 2.5 years prior to use but was lowered other mineral elements by means of hy- · provide for plant sanitation. present 90

The eating of either raw or cooked grown for 5 hours ; failed to produce C:oncern and responsibility of public sota, occurring between January, 1945 rock cod, black jack, bonefish, surgeon symptoms with 20-hour cultures in health officials. and June, 1948, incl. (33/z years), fish or reef fish, schnapper, red schnap­ milk or broth. McKenzie 302 reports on a milk­ Magoffin et al.315 found that Br, abortus per, greenfish, mullet, bream, and In summari~ing the PHS Disease borne diphtheria outbreak in children. was the causative organism in 85% of balloon fish was shown by Ross 279 to Outbreak Reports, 1946. Brooks 289 The committee 303 discusses three the cases ; the causes of the remaining be poisonous. deals with the causative agents. He methods of preventing transrpission of cases· were divided almost equally be­ Moustafa et al. 280 present the bac­ doubts that outbreaks with unknown trichinosis by microscopic inspection tween Br. suis and Br. melitensis, and teriology and incidence of food poison­ causes should be reported. of pork, boiling garbage for hogs or occurred mainly among meat-packing ing in Egypt. Sanitation, properly trained inspec­ processing (freezing) of pork. plant employees .handling infected Jones and Symons 281 report an out­ tors and location and operation of Galton and Hardy 304 conclude that swine. Raw milk was the only recog­ break of food poisoning ( S alm. dublin) slaughterhouses are the main principles the carrier state in salmonellosis is nized potential source of infection in conveyed by and of safe meat in England according to relatively transient. about one-fourth of the cases. The meat. Tweed.290 A dysentery outbreak involving 45% authors conclude that preven~ion of the Abstract of article by Dack, "Pto­ Fabian 291 classifies infections and of a ship's crew is reported by Mount human disease is dependent upon maine Food-Poisoning a Myth," was infestations of food causing outbreaks and Floyd.305 eradication of the disease in animals. coined in 1870, based on misconcep­ of disease or poisoning. Bhat et al.306 showed that mawa Br. abortus was isolated from two tions. Hemolytic staphylococcus toxin Modes of infection and sources of (crude evaporated milk used in Bom­ and Br. 1ttelitensis from one, of 34 en~ most frequent cause of food poisoning. Q fever are thought to be related to bay) is a dangerous source of infection larged prostates examined; and Br. Adequate refrigeration is best preven­ residence, occupation or household milk as it q?ickly deteriorates in storage, abortus from one of 43 fibrosed fal­ tive.282 supply according to Beck et al. 292 has a h1gh plate count, and pathogenic lopian tubes, of individuals having had Brandis 283 reports an outbreak of Andrews et al.293 give data to prove organisms survived for long periods. farm contact with animals, and clinical food poisoning ( Salm. 'montevideo) that pasteurization prevents milk-borne A study by Lennette 307 reveals that records of illness compatible with from fish salad with red turnip. disease and causes no significant loss Q fever is a rickettsial disease occur­ brucellosis, but the blood of whom was Three milk borne outbreaks of dis­ of nutritive value. ring naturally in ticks, possibly trans­ ~egative for agglutinins for brucella, ease are described by Henderson et The Spinose ear tick was found to mitted through milk, not seasonal or m research conducted by McVay et al.284 Salm. dublin, Sh. sonnei, and be a possible vector of Q fever by Jel­ confined to any one age group or sex. a[.316 308 Sh. manchester were the causative lison et al. 294 Wilson suggests that the nitrate It is concluded that pasteurization organisms. Fitzhugh 295 shows that small from fertilizers, stored in leafy vege­ must remain the greatest bulwark Hussemann and Tanner 285 vainly amounts of DDT in animal food be­ tables, frozen foods, and prepared in­ against brucellosis until methods of attempt to find means of distinguishing come significant to man. fant foods may cause illness. control can be developed.a11 between strains of staphylococci which Q fever rickettsiae were demon­ Potential health hazards of new Van Drimmelen 318 reports infection do and do not cause food poisoning. strated to be in milk and udder tissues pesticides are discussed.3oo of rats with brucellosis by injection of N evot 613 reports that many micro­ of all 4-quarters of an infected cow and McCullough et al. 310 report the re­ infected milk. organisms besides Salmonella, namely in the supramammary lymph nodes covery of Brucella abortus from natu­ News item in re. movement to con­ Staphylococcus aureus or other proteo­ proximal to the udder. Possibly except­ rally infected hogs. trol brucellosis. At meeting of inter­ lytic organisms, may be responsible for ing lung tissue, no other tissue demon­ A case of typhoid from raw clams is ested national organizations in Wash­ toxemia following ingestion of spoiled strated infection according to Jellison reported. 311 ington, March 15, 1949 decided to 312 meat. et a[.296 Jordan found brucellosis in hu­ form permanent committee to advise Although specific therapy is avail­ mans closely associated with occupation. Congress. 319 HUMAN HEALTH able for brucellosis, Tureman 297 In a serological survey in eastern Resume, by Mullholland,320 re. ani­ The 4000 human brucellosis cases stresses prevention and discusses meth­ Washington, reported by Doddanan­ mal diseases affecting man. Part of a reported annually indicate 30,000- ods of diagnosis. jayya,313 6 of 289 samples of human symposium at National Conference on Baum 298 recommends a State meat sera, and 9 of 327 beef and dairy cattle Rural Health. 40,000 actual cases. Better methods of 321 control, diagnosis and treatment are inspection service to be conducted by sera, were found to contain 0-fever Olson reports the ability of the necessary. 286 local governmental units. coml?lement-fixing and bodies ill' titers cockroach to harbor Salmonella or­ Legal sparring over a 12-year period rangmg to 1 :128, although only three ganisms. The meat inspection section of the 299 Los Angeles, California, City Health was required by Fowler to protect of the human subjects had close con­ Abstract of article in Amer. Jour. 287 tact with animal. Department is described by Ziegler. the public health from a dairy owned 314 Medical Science which says that out of Osler et al. 288 produced symptoms of and operated by a typhoid carrier. Kemkes lists sources of pathogens 8 cases of_ human ornithosis, 7 patients acute gastric or intestinal disturbances Lehman 300 tabulates the toxicology and shows the manner of their entrance had been m close contact with domestic into milk. in Yi of the human volunteers with e~g of the newer agricultural chemicals. ducks. No reference to use of ducks salad. custard, or milk in which single The food of the nation is considered In an epidemiological study of 268 as food. 322 strains of St1'eptococcus faecalis had by Riley 301 to be more and more the -cases of huinan brucellosis in Minne- London letter: bill pending in Parlia- 92 ABSTRACT~ OF LiTERA'l URE JouRXAL OF MILK AND Fooo TECHNOLOGY YJ

ment tu prutect children against milk vey in Southwest Texas, and comple­ Shadwick :w; presents methods of dizing agents can cause milk to acquire containing tubercle bacilli. Relates ment fixing antibodies with C. burn.eti·i eliminating coliform bacteria from ice a tallowy flavor. largely to gradual promotion of pas­ antigens in various geographic areas cream. 347 _The keepin_g quality of homogenized teurization. :l~:l and occupational groups in the U. S. Snyder believes artificial emulsi­ nulk after bemg kept ft:ozen and then 3 4 Brown ~ concludes that, with the Appreciable quantities of DDT ap­ fiers in ice cream useful, but of doubtful thawed was found by Babcock et al.362 exception of infectious hepatitis, milk plied to control insects on crops fed legality. to be very little different from fresh and water are not major vehicles in the to cows· may appear in the milk state homogenized milk 14 spread of yirus infections. Moore et a/.6 It may be kept to a YliLK Lindquist and Donaldson 3 63 show Brief abstract of article on Q fever minimum by lesser application of DDT. H.obertson et al. 348 give the correla­ that benzene hexachloride in cattle food in California, in Pu.blic Health Reports, tion between off-bottom sediment test­ will produce a bitter taste in milk. 63, 1712 (Dec. 31), 1948. Jellison et IcE CKEAM ing and farmer's filter aids. Blouser 364 points out that milk cool­ 1 349 al.: ~~. reports organism -found in raw Pederson 33:; suggests raw material Trout states that different groups ing costs are lower with an electric milk from several dairies and found to control, sanitation, and insect and consider quality factors in milk to be: cooler than with ice. he infectious. rodent control to eliminate sediment in cream line, appearance, safety, cleanli­ Forster :~ 6 :; defines and discusses oxi­ Abstract of article ''Tul>erculosis ice cream. ness, good flavor. keeping quality, nutri­ dized flavor in milk. Among Philadelphia Foodhanclle~s" by Parry 336 states that British ice tive quality, low bacteria count, produc­ Weckel 366 believes that more uni­ Boucot and Sokoloff, rimer. Revtew of cream regulation was highly received tion background. composition, and mis­ form, better quality milk is leading to Tuberculosis. 58, 684 ( Dec.), 1948. In by trade and further improvements can cellaneous such as no adulteration, no greater sales. chest x-raying of 43,000 foodhandlers he achieved by cooperation. 1\·atering, etc. Berry 3u7 discusses the various fac­ 771 showed evidence of tuberculosis. The New Jersey ice cream indus­ .-\ review uf the literature by tors in farm inspection of dairies for 326 3 On follow-up 66 were active cases. try :l7 gives 13 reasons advanced Trout 330 indicates that homogenized 327 the last 30 years in Canada. Huebner et a/. report Q fever in against sale o{ ice cream by weight. milk is especially suitable for hospital Rockford. Ill., sues Dean Milk Com­ milk destroyed by proper HTST pas­ Uetz a:J~ presents a definition oi dietaries. pan}: to_ test ?r~inance requiring pas­ ten rization. sanitary quality in ice cream with Thomsen 351 points out that in fluid teunzatwn >nthm 25 miles of Rock­ Answer to query concerning surveys reference to ingredients, pasteurization milk plants 36-45% of sales income is ford.30R to determine effect of food handler ex­ and ice cream containers. required for operation, depreciation re­ Roine :w» shows that a low oxidation­ aminations on control of tuberculosis. Hennerich 339 states that sanitation serves, and return on investment. ~·ed~~tion pote~tia~ almost completely I 352 Survevs in several cities cited incli- is necessary to attract customers. Clayson et al. give methods of mhibits the oxidatiOn of ascorbic acid ·· cated 'that, roughly. 1 to 2 percent of The methylene blue test was found cleaning and sanitizing utensils. in milk 328 active cases found. to he a good indicator of general bac­ The adequacy of standard pasteuriza­ Georgievskii 370 states that the fluo­ Abstract of report by McGough, on terial contamination in ice cream by tion times and temperatures for choco­ rine content of milk is not affected by 10 human cases of Newcastle virus \Vatson et a£.340 late milk is questioned by Speck et at.asa the fluorine content of the water supply. 329 disease following eating chicken. Minthorn 341 reviews HTST pas­ Eagan 354 believes that lack of plant Two hun_dred and thirty-one refer­ . \bstract of article by Henderson teurization of ice cream mix. operator education causes most con­ ences are given by Greenbank 371 in a and Brooksby 330 report quick freezing Discussing vitaminized ice cream, ~mner prejudice against pasteurized lit~ratnre re_vi~w of developments re­ of beef infected with virus of foot and i\1 ikhailov 342 recommends homogeniz­ milk. latmg to oxidized flavor in milk. mouth disease suspends acid formation ing before pasteurization and addition Babcock et a!. a:;:; conclude that ho­ Pien 372 suggests that until economic in muscle tissue and . virus has been of vitamin B and vitamin A reinforce­ mogenized milk should be frozen as conditions improve in Paris, 1-2 cc. demonstrated as long as meat was ments. soon as possible after processing. 40% ( 130_ vol.) pure electrolytic hydro­ 343 frozen. Remaley predicts that concen­ A.ccording to Gregory,356 the city­ gen peroxide be added per liter of milk Pesticides are a public health hazard trated and dry ice cream mixes haw owned dairy at Tarboro, N. C., has after milking. an excellent future. Judkins 373 states that essentials of as a chemical contaminant of food when 344 improved the health of the community. Shadwick 357 improperly used.a:n enumerates effectiw . Baker presents recognized prin­ milk quality control are: physical tests pasteurization of mix, thorough clean­ Lehman !l32 discusses the effects of ciples of dairy farm sanitation. by employees, complete lab tests raw ing and sanitization of equipment, care small doses of various insecticides on Bailey 358 gives the fundamentals of milk quality, care in the plant, and gen­ in handling ingredients and packages, eral employee habits. man and animals. detergents for use on dairy equipment. and extreme cleanliness on the part of Fat-free vitamin fortified milk is Milk is suggested by Mathews 333 as Recent amendments to the USPHS personnel as essentials to the produc­ presented by Weckel 374 as a low-cost a vehicle of dissemination of poliomye­ tion of coliform-free ice cream products. ..\[ilk Code are reviewed by Fuchs.359 360 .very nutritious food for those with low litis virus in a naval station epidemic. 200'' F and SO% relative humidity Saal and Heukelom predict taste mcomes or on special diets. 334 A symposium on fever presents measurement of the 375 Q for 30 min. proved effective for pas­ changes in milk by Moore found addition of sanitizers the history and present status, experi­ teurization of nut meats according to oxidation reduction potential. 361 to milk very detrimental to the qualitv mental Q fe,·er in cattle, Q fever sur- Erickson and Cohner. 34 ~' Guyot • indicates that chemical oxi- as well as being illegal. · • JVVL\..J..'U:1..J... VJ' J..YJ.J.LJ.'\.. .t\.. J::~U .L VVU .J...I~..\.... tlJ.~VLU\...rl:: "" 376 Gologorskii indicates the desir­ position of the butterfat were the same hours on the methylene blue test be Provan and Jenkins 617 show trends ability of adding vitamin C to the in both cases. established as the quality of milk cannot in butterfat content of bulk milk in winter milk in Dnepropetroysk. Interruption in milking normal cows be judged solely by its degree of acidity. 377 England and solids-not-fat which indi­ It is concluded by Weckel that in middle lactation cycles increased Indianapolis milk dealers give the cate a deterioration in over-all milk greater uniformity of sediment testing leucocyte count 27-fold, say Anderson results of a 3-day delivery plan.405 390 quality. They believe quality and bulk is needed among sanitarians in pro­ and MacLeod. N abben and Wagner 406 recommend of hay are important factors in the cedures and interpretation of results. Krukovsky et al.391 used the re­ electric heaters in milk houses to attain 378 decrease in S.N.F. Crossley and Patten found pas­ emulsification test to show that ascorbic a temperature of 40° F. Future trends in milk production are teurized, cooled milk shipped in cans acid was important in the oxidation de­ Methods of control in production discussed by Foot 618 with reference to without refrigeration for 24-hour peri­ terioration of milk fat at the end of and marketing of certified milk are dis­ breed, artificial insemination, feeds, fer­ ods to be generally satisfactory. its storage life, which results in off­ cussed by Brown.407 379 tilizers, grazing, hay, artificial stimu­ Babcock believes that enforcement flavors and' losses in vitamins A and E Krizenecky and Podhradsky 408 give lants, machine milking, and control of differences make it impossible to judge and carotene. Factors include milk biometrical analysis on liquid and dry disease. a milk supply by the ordinance under treatment, pasteurization temperature, milk and compare liquid milk and value Krukovsky, Loosli, and Whiting 619 which it is produced. type of product, storage conditions and for manu£. Correlations do not always found that a significant correlation A cooperative milk inspection pro­ light. correspond. 392 ( 0.51) exists between the tocopherol gram of six Wisconsin communities is Anantakrishnan and Herrington Physical constants of milk and their content of milk fat and the ability of described by Keown.380 isolated glucose from fresh cow milk application of food control discussed 381 milk to resist the reaction, involving Cimino reports the H 202 in milk and found that the glucose content of by Borrel!.4°9 ascorbic oxidation, which produces oxi­ does not affect the phosphatase enzyme. cow colostrum decreased with time. Kugenev and Alatyrtseva 410 discuss 382 dized flavors. Satta concludes that addition of Destruction of vitamin C is more chemical composition and microflora of Peroxidase in milk may be respon­ hydrogen peroxide to milk is valuable rapid in soybean milk than in cow milk. sheep milk. sible for the quick conversion of ascor­ under certain conditions. state Rangnekar et al. 393 Kannan and Basu 4u report that goat 394 bic acid to dehydroascorbic acid by Studies show pasteurized milk is Georgievskii found that in regions and sheep milk show highest phos­ added Hz02 according to Krukov­ the only safe milk.383 where the water supply is high in fluo­ phatase activity at pH 5.3 and 10. Cow sky.62o 384 Holmes reports no significant dif­ rine, the F content of milk is no greater and buffalo at 10 only. Moghul et al. 621 report the effects of ference in rate of loss of reduced ascor­ than in regions of low fluorine water. Protserov 412 claims no present 95 oil feeding in ghee made from the milk bic acid when lactose added to milk. Thacker 3 gives desirable character­ method of detg. leucocytes in milk reli­ 385 after 5-day intervals of oil feeding and Csiszar et al. report .1 gm. H CH 0 istics of chocolate milk or chocolate able criterion of presence of infection. 7 days after the end of oil feeding. Oil used and neutralization before con­ drink. Singh and Laxminarayana 5U6 found lowered the Reichert value and in­ sumption with NaHSO, or K2S205 Formulas derived for amts. cream that normal cow milk, milk from cows creased I number, and butyro-refrac­ proved unsatisfactory. to be added to dehydrated milk pow­ in early lactation, and milk of advanced tometer value, the changes being more Communities awarded milk sanita­ ders to give final products of standard lactation, when used as a medium for pronounced in buffalo milk than in cow tion ratings of 90% or more in 1947 fat and protein content are given by lactic streptococcus, showed faster acid milk. and 1948 are listed.386 Kivenko.396 production when pasteurized or boiled; 387 397 Composition of South African milk Alexander and Y app recommends Burnett believes pen stables will that milk from cows with clinical is given by Bakalor.622 Extensive tests testing 3 times during lactation, 2nd. cut milk production costs. mastitis gave the least acidity and this in the winter rainfall area show a posi­ 6th and lOth months. Sufficiently accu­ Vitolac, a low-fat milk is described acidity was not affected by pasteuriza­ tive relationship between S.N.F and rate to keep down costs of testing for by Foust. 398 399 tion or boiling. fat content where the highest averages milk and fat production. Reeves described the conversion Previtera 615 describes the amino acid are obtained in the winter period. Krukovsky et al.388 state NDGA of Evansville, Indiana, to grade A 623 behavior in milk treated with pure elec­ Allen showed that the bacteria added to milk before pasteurization pre­ milk production. count of milk produced by clipped cows vented oxidized flavors. Salt added to The fieldman's role in producing trolytic 39% hydrogen peroxide solu­ 400 tion. The addition of 0.3% did not was definitely lower than that from un­ butter prolonged stability of fat stored quality milk is presented by Boland. clipped cows when hand milked, and 401 affect amino acid content by giving rise at low temperatures. Amerding described dairying on similarlv favorable when machine­ Singh Verma et al. 389 found that the \Vest Coast and in Hawaii. to the formation of keto acids and NH3. milked.· hydrogenated peanut or coconut oil A progress report is presented by Results of treatment of enzymes in when used as supplements to a wheat the Louisiana Division of Milk and cow's milk with pure and stable 39% MILK PROCESSING 402 hydrogen peroxide solution are de­ bran-gram husk-peanut cake-green Dairy Products. Geiger 413 indicates that brine is prob­ 403 scribed by Cimino.616 Amylase, lipase, grass-ragi straw ration on cows, there Lightner discusses tank truck ably most satisfactory as a cooling was a decrease in milk and butterfat hauling of milk from farm to plant. tryptase and phosphatase were not af­ 404 medium in small milk plants. yield; on buffaloes, an increase was Koestler suggests that in Switzer­ fected but peroxidase, catalase, and re­ Flash boiling of water contents of shown; however the changes in com- land, a minimum requirement of 5 ductase ~ere nearly destroyed. milk prevents oxidized flavor and ascor- ABsTRAcTs OF LITERATuRE JocR:-:.\L OF MILK A~D FooD TEcni'\OLOGY 97 bic acid de!:itruction in a process by most modern and sanitary plants to be home u::,e i~ repvrted upon by Moore.442 Abstracts of the papers presented at Sharp et af.H4 found anywhere" is described.430 Hetrick and Tracy 443 showed that Symposium of Sanitation Study Sec­ Hetrick and Tracy 41 ~ indicate that Doan 4:n discusses frozen storage of the time required to inactivate the tion, Divi!'ion of Grants and Fellow­ the destruction of phosphatase by heat milk as a method of preservation. lipase enzyme in milk varied with the ships, are given.446 7 is a first order reaction. The report of the British Committee rate of heating to and cooling from the Searles H discusses methods of pre­ Automatic liquid level controls in on Milk Distribution recommends pas­ holding temperature. Yenting insect infestation in dairy 6 4 milk plants save man hours and product teurization where feasible and control Herreid and Francis :! report that plants. wastes, says Maxwell.416 of distrilmtion . 4 3 ~ the amount of dissolved oxygen in raw l\Iethods of evaluating detergents for Luchterhand 417 outlines a course for Jordan et af.4 3 3 report the factors milk is influenced by the temperature, dairy plants are recommended by Hard­ pasteurization plant operators and em­ affecting holding time measurements bacterial content, and amount of milk ing and Trebler.448 ployees. for HTST ·pasteurizers. iu th!'! cans at the time of delivery and Gibbons and Brown 449 report that A book b\· Cuttell. The HTST Plant. Removal of vitamin C removed oxi­ that the greatest amount of 0 absorp­ microlysine (chloropicrin) was used .-\n Introduction to Technique, Control dized flavors. Addn. of vit. C caused tion occurs during milking. during the war to preserve milk in and Management.418 development oxidized flavor, report The results of the use of differeut France. Trout and Bortree 419 conclude that Guthrie and Krukovsky. 434 .;tabilizers in frozen homogenized milk The use of ultra violet light for the 435 home electric milk pastenrizers ade­ Meyer gives advantages of newer are described by Babcock et a[.G25 detection of rodent urine and its chemi­ quately pasteurize milk ·when operated types of electronic temperature indi­ .-\ddition of Na ·citrate with ascorbic cal confirmation is discussed.450 according to instructions. cating recording and controlling equip­ acid to homogenized milk frozen and Page and Lubatti 451 report the re­ The 3-A sanitary standards for lllent in dairy plants. stored at -11.5 to - 17.8" doubled sults of the effects of fumigants on food. homogenizers and high pressure pumps Effect of pasteurization on reduction the time the milk remained normal in Flavor changes may be detected by con­ of the plunger type are given.420 ability of whole milk, skim milk, and appearance and flavor when thawed trolled tasting. Stamberg 421 finds that recombined cream studied by Sjostrom and Lars­ ;mel compared v\·ith the control. Carter et al. 452 found that pigs fed milk is superior in quality to most son.43G Chilson, Martin and Parrish 626 beef containing DDT stored 49-57ro products from whole milk powder. Chilson et al. 437 propose the addition claim that no oxidized flavors devel­ of the amount ingested. In discussing the 3-A sanitary stand­ of ascorbic acid to milk to prevent oxi­ oped in milk fortified with ascorbic acid O~ly aerobic spore-bearing bacteria ards program Tiedeman 422 points out dized flavor. in 5- or 7-day storage periods, while surv1ve pulp and paper manufacture that if the program is to accomplish The Stambaugh-Graves method of in control samples, they began to de­ according to Tanner.453 its purpose, the sanitarian must care­ pasteurizing and milk, im­ Yelop after 2 clays' storage, increasing Smith et al. 454 reported that alfalfa fully follow and apply the standards in mediately after it is drawn, is described "'ith storage time. sprayed with DDT at 0.25 lb. per acre the field . by Rudolph.438 Milk is drawn by .-\ccording to Barker 6 ~ 7 cream of gave a residue on the hay of 7-8 p.p.m. Baker 423 points out that the coliform vacuum, homogenized, heated to 290° high uniform quality may be produced The milk from the cows that were fed count is an index to the sanitation in F for 19 seconds, and canned in an if : milk at intake is closely graded for this hay contained 2.3-3.0 p.p.m. and a pasteurizing plant. atmosphere of nitrogen. The method fl avor, odor, sediment, bacteria, clean the bntter therefrom contained 65 p.p.m. Electroneutralization of milk is re­ is considered to hold promise for the cans are used; milk is cooled to 40° F; DDT. This did not seem to affect the 424 ported by Benson. Milk subjected disposal of seasonal surplus production. air is excluded ; copper contamination cows nor the milk production. 4 ro d.c. 2-8 v. lowers acidity by 10° T, Babcock, ·windham and Randall an is avoided; equipment is cleaned and Test insects, inserted deep into sacks requires 1,000 coulombs. state rotation of homogenized milk dur­ sterilized, and of proper design ; and or bales with a special pointed cage Huddleson et al. 42r. found electric ing freezing kept solids evenly dis­ shipping cars are properly iced. provide a good check on fumigation.4 55 home pasteurizers effective in destroy­ tributed, but did not improve keeping LeRoi 628 states that milk can be Crocker et a/.456 stated that color, ing Brucella abortus organisms. quality. heated to 205" F in 0.067 sec. in an The effects of low temperature hold­ Bell 440 found that a low oxidation­ electronic system wherein the milk falls size. or consistency, are examples of ing and HTST pasteurization on cream reduction potential, obtained by the !reely between two electrodes joined to food properties that can be measured line and bacterial destruction are com­ addition of ascorbic acid to milk, alternating current. It has no trace of directly, but others such as flavor, odor, pared by Itzerott.426 greatly defers but does not prevent cooked flavor and the bacteria count and taste must be evaluated organo­ Jordan and Holland 427 discuss pro­ oxidized flavor; that this potential does is less than 1%. leptically by expert tasters. cedures in the conductivity method of not increase the retention of vitamin C '"l\lilk Products," by Harvey and testing HTST pasteurizer holding time. in the form of ascorbic acid. MISCELLANEOUS Hill, a British book of general informa­ 457 A continuous electric pasteurizer has The cardinal points in checking the Fuchs Hi reports on the first Nat!. tion, is reviewed by Robertson. 428 been patented by Southerwick. performance of HTST pasteurizing San. Clinic at Ann Arbor, Michigan. Krishnamurti and Subrahmanyan 45 15 Olson 429 has patented a HTST pas­ units. and compliance with milk ordi­ Kleiber et al. 445 found cows injected found that the most potent source of teurization system stopping any pos­ nance requirements, are divided into with radioactive phosphorus P32 pro­ rennet among a number of plant ma­ sible leakage of raw to pasteurized milk. four phases by Dolan.441 duced radioactive milk almost imme­ terials including Euphorbia weeds was A small town plant- "one of the An efficient electric pasteurizer for diately. · the latex of F. cm-im (edible fig). The 98 ABSTRACTS OF LITERATURE Jot:l

103. J. Milk & Food Tech., 11, 269 (1948). 157. Austmlian J. Dairy Tech., 4, 43 2U3. J. 1Jairy Sci., 31, 986 (1948). 252. Giyiene i Sanit., 11, 11, 32 (1946). 104. Tijdshr. fl. Diergeneesk, 72, 355 0949). . 204. Milk Plant Monthly, 38, 8, 68 (1949). 253. M oloch11aya Prom., 9, 4, 24 ( 1948). ( 1947). 158. Molochnaya Prom., 10, 7, 28 (1949). 205. I bid., 38, 4, 36 ( 1949). 254. Gigicna i Sanit., 12, 8, 30 (1947). 105. f. Milk & Food Tech., 12, 13 (1949). 159. 1bid., 10, 7, 24 ( 1949). 206. J. Dairy Sci., 32, 775 ( 1949). 255. Moloch1zaya Prom., 9, 10, 18 ( 1948), 106. Milk l11dus., 27, 8 (Feb. 1947). 160. ibid., 10, 7, 17 (1949). 207. J. Dairy Res., 15,277 (1948). 256. Gigietta i Sanit., 11, 12, 30 (1946). 107. f. Dairy Sci., 31, 723 (1948). 161. Ibid., 10, 4, 31 (1949). 208. Mil& Dealer, 38,46 (Apr. 1949). 257. Assoc. Food and Drug 0 fficials U. S., 108. J. Roy. San. lt1st., 68, 547 (1948). 162 . .\' ational Butte1· Cheese J., 40, 5, 38 209. Moloclmaya Prom., 9, 3, 45 (1948). Quart. Bull., 12, 129 (1948). 109. Proc. Soc. Applied Bact., 2, 62 ( 1947). (1949) . 210. J. Dairy Res. .. 15, 285 (1948). 258. Ind. E11g. Chem., 41, 1351 (1949) . llO. J. Milk & Food Tech., 12, 197 (1949). 163. Arsskr. Altia1·ps Lantbruks-, Mejeri­ 211. J. Dairy Sci., 32,644 (1949). 259. Food Tech., 2, 191 (1948) . 111. Dairy Ind., 8, 8, 751 (1948). Tradgardsinst, 226 ( 1948), M edd. State11s 212. Proc. Soc. Applied Bact., 1,1 (1947). 260. J. Amer. Oil Chemists' Soc., 25, 434 1lla. Milk Plant Monthly, 38, 4, 42 Mejeriforsok, No. 24. 213. J. Milk & Food Tech., 11,266 (1948). (1948). ( 1949). 164. Milchwissenschaft, 3, 190 (1948). 214. U. S. Egg Poultry .Mag., 55, 7 (Jan. 261. M olochnaya Prom., 9, 9, 19 (1948). ll2. Indian}. Dairy Sci., 1, 11 (1948). 165. ,\ ew Zealand J. Sci. Tech., 29A, 199 (1949). 262. 1. Fisheries Res. Bom·d Can., 7, 221 113. J. 1Jairy Res., 16, 39 (1949). (1947). 215. Molocht!ayal'rom., 10, 3, 24 (1949;. (1948). ll4. J. Dairy Sci., 31, 724 (1948). 166. Ibid., 29A, 193 (1947). 216. ibid., 10, J, 27 (1949). 263. Food Ind., 20, 1300 (1948). 115. Milll 1Jealer, 38, 10, 64 (1949). 167. Milchwissensclzaft, 3, 181 (1948). 217. Inform. quim. anal. (Madrid}, 1, 7, 264. Nuclcot~ics, 3, 2, 32 (1948). 116. 1Jairy Ind., 14, 6, 586 (1949). 168 . .\'ew Zealand J. Sci. Tech., 29A, 185 !56 (1947). 265. J. Soc. Chem. l11d. (Lo11dOt1}, 67, 407 117. Ibid., 14, 4, 389 (1949). (1947) . 218. Svenska Mejeritidn ., 41, 233, 245 (1948). 118. Scic11ce, 109, 490 (1949). 169. Indian J. Dairy Sci., 1, 69 (1948). 11949). 266. !. Comtcil Sci. Ind. Res., 21, 116 119. J. Bact., 57, 386 (1949). 170. J. Soc. Chem. Ind. JapaJJ., 45, 871 219. Milk Platzt M ontl!ly, 36, 28 (Nov. (1948). 120. ibid., 57, 391 (1949). (1942) . 1947). 267. J. Indian Chent. Soc., 24, 239 (1947). 121. Ibid., 57, 385 (1949). 171. Auu. fals. fraudes, 41, 183 (1948). 220. Moloclmaya Prom., 10, 1, 15 (1949). 268. Med. J. Australia, 2, 37 (1948). 122. Proc. Soc. Applied Bact., No. 1, 24 172. J. C01mcil Sci. Ind. Res., 21, 319 221. Ibid., 17-18 (1949). 269. Food Tech., 2, 180 (1948). ""'"! (19·+7). (1948). 222. Food Tech., 3, 112 (1949). 270. .T. Roy. San. lust., 68, 633 ( 1948). ~ 123 . ./.ltlil/1 Dealer, 38, 1, 200 (Oct. 1948). 173 . .dnn. Chem. app/icata, 39, 121 (1949). 223. Moloclmaya Prom., 10, 7, 15 (1949). 271. U.S. Naval Med. Bttl., 48,342 (1948). 3 124. Milk Plaut Mouthl:y, 38, 82 (Apr. 174. Milchwisscnschaft, 3, 196 (1948). 224. M adem Sanitation, 1, 22 (] une 1949). 272. Can. J. Pub. Health, 39,391 (1948). •·• 1949 ). 175 . .Molochnaya. P1·om., 9, 12, 13 (1948). 225. lnternatl. Digest of Health Legisla­ 273. So. African Mcd. J., 22, 760 (1948). ~ 125. Nature, 162, 415 (1948). 176. indian J.JJait·y Sci., 1, 45 (1948). tion, World Health Organ., 1, 1, 49 (1948). 274. Pub. Health News, New Jersey State ~ 126. Food Ind., 21, 442 (1948). 177. Ann. Biochem. aud Exptl. Med. 226. Proc. of Inservice Traitting Course LJept. of Health, 30,20 (Jan. 1949). .J 127. Proc. Soc. Applied Bact., No. 1, 37 (l11dia ), 8, 123 (1948). M Food Handli11g (1947), Univ. of Mich., 275. Public Health ( Londo11), 62, 101 !: (1946). 178. J. Assoc. 0 !fie. Agr. Chemists, 31, 91 School of Pub. Health, 39. (1949). i- 128. Ibid., 19 (1947). (1948). 227. Modern Sanitatio11, 1, 26 (June 1949). 276. Pub. Health Nl!'ws, New Jersey State UJ 129. Ibid., 21 (1947) . 179. J. Dairy Sci., 32, 534 (1949). 228. Ind. Eng. Chem., 40, 2263 (1948). Dept. of Health, 30, 98 (1949). Z 130. ibid., 13 (19-+7). 180. J. Proc. Ins/. Chemists {ltldia), 21, 229. Rcfrig. Eugin., 53, 23 ( 1947). 277. An11. Rept. N. Y. State Assoc. Milk 131. Ibid., No.2, 65 (1947) . 5 (1949). 230. J. Milll & Food Tech., 11, 346 ( 1948). Sanit., 21, 157 (1948). 132. Food Ind., 20, 98 (Dec. 1948) . 181. J. Dairy Sci., 16,46 (1949). 231. New Mexico Health Officer, 14, 3 278. Monthly Bul. Min. of Health & Pttb. 133. Milk Plant Monthly, 38, 30 (Jan. 182. Moloclmaya Prom., 9, 10,38 (1948). 1 ).far.-June 1946). Health Lab. Service, 7, 133 (1948) . 1949). 183. Food Ind., 21, 101 (Jan. 1949). 232. Food Tech., 2, 292 (1948). 279. Med. 1. Australia, 2, 617 (1947). 134. Proc. Soc. Applied Bact., 1\o. 1, 15 184. Amt. Sper. Agrar (Rome), N.S., 3, 233. Ind. Eng. Chem., 40, 2241 (1948). 280. f. Roj'. Egyptian. Med. Assoc., 31, 556 1947). 611 (1949). 234. Quarterly Bull. Assoc. of Food & (1948). 135. Indian J. Dairy Sci., 1, 11 (1948). 185. Molochuaya Prom., 10, 2, 17 (1949). Drug Officials of U.S., 12, 42 (Apr. 1948). 281. Moathly Bull. Min. of Health & Pttb. 136. btdian J. f' et. Sci., 16, 245 (1946). 186. Ibid., 10, 1, 19 ( 1949). 235. Ibid., 12, 17 (Jan. 1948). Health Lab. Se1·vice, 7, 202 (1948). 137. J. Milk & Food Tech., 12, 48 ( 1949). 187. Ibid., 10, 1, 43 (1949). 236. Bakers' Helper, 90, 57 (Dec. 11 , 282. J. A1ner. Med. Assoc., 141,224 (1949). 138. Puerto Rico J. Pub. Health & Trap. 188. Bol. Ieite (Rio de Ja11eiro), 2, 24, 13 J

299. Amer. J. Pztb. Health, 38, 1569 345. Food Research, 13, -U7 (1948). 397. Milk D.-aler, 38,42 (Mar. 1949) . 450. Tra11s. Amer. Assoc. Cerea.l Chemists, (1948) . - 346. Rpt. Proc. Intern. Assoc., lee Cream 398. Ibid., 38, 1, 44, 80 (1948) . 6, 134 (1948) . 300. Quarterly Btd., Assoc. of Food & Mfrs., 44th A1m. Conv., 2, 69 (Oct. 1948). 3Q9. Ibid., 38, 64 (Mar. 1949) . 451. Chemistry & bwustry, 723 (1948). /Jmg Officials of U. S., 12, 82 (July 1948). 347. Milk Pla11 t Moathly, 38, 30 (June 400. Milk Plall-t Montlzly, 38, 42 (Apr. 452. ! . Atzimal Sci., 7, 509 (1948). 301. J. Amer. Med. Assoc., 138, 333 1949). 1949) . 453. A111 er. J. l'ub. Health, 38, 1688 (1948). 348. J. Milk & Food Tech., 11, 13 (1948). -101. Milk Dealer. 38, 46 (Mar. 1949). (1948). 302. Health Bul. Melbourne, Nos. 89/90, 349. Can. Dair:J• Ice C1·eam J., 26, 9, 32 402. Quarterly But., State of Louisiana 454. J. Econ. Entomol., 41, 759 (1948) . 2395--411 (]an.-June 1947). (1947). Dept. of Health, 39, 12 (June 1948) . 455. Food Ind., 20, 109 (Dec. 1948). 303. Pub. Health Reports, 63,478 (1948). 350. J. Dai1·y Sci., 31, 627 (1948). 403. Milk Dealer, 38, 42 (May 1949). 456. Ind. Eng. Chem., 40, 2254 (1948). 304. Ibid., 63, 847 (1949). 351. Milk Dealer, 37, 8, 47 (1948). 404. Mitt. Gebiets Lebensm. Hyg., 39, 337 457. A mer. J. Pub. Health, 38, 1286 305. U. S. Naval Med. Bul., 48, 240 352. J. Roy. San. !tut., 68, 562 (1948). (1948). (1948) . ( 1948). 353. J. Dai1·y Sci., 31, 707 (1948). 405. Milk Dealer, 38, 76 (Mar. 1949) . .J-58. Indian f. Dairy Sci., 1, 27 (1948) . 306. Indian J. Dairy Sci., 1, 49 (1948). 354. Milk Dealer, 37, 142 (Sept. 1948). 406. Ibid., 38, 96 (Dec. 1948) . 459. Ot:t & Soap, 23, 389 (1946). 307. Calif. M ed., 69, 91 (Aug. 1948). 355. J. Dairy Sci., 31, 811 (1948). 407. / . Milk & Food Tech., 12, 75 (1949). 460. J. Amer. Med. Assoc., 137, 1600 308. Agron. I.; 41, 20 (1949). 356. Milk Dealer, 37, 51 (Sept. 1948). 408. Sbornik Ceskoslov. Akad. Zemedelske, (1948) . 309. J. Ame1'. Med. Assoc., 137, 1603 357. Ibid., 37, 98 (1948). 20, 321 (1948). 461. Chemistry & lttdustry,499 (1948). (1948). 358. So. Dairy Products J., 41, 73 (1947). 409. Anales real soc. espa-n. fis . y quim., .J-62. Milk Plant Matttlzl:J•, 37, 83 (Nov. 310. P11b. Health Reports, 64, 537 ( 1949) . 359. J . .'viilk & Food Tech., 11, 149 (1948). 44B, 1201 (1948). 1948). 311 . HealtTJ, New Haz,en Dept. of Health, 360. Verslag La-1ufbouw Onderzoek, No. 52, 410. MolochnayaProm., 10, 5, 36 (1949). 463. J. Milk & Food Tech., 12, 19 (1949). 75, 2 (Dec. 1948). (3)b, 26 (1946). 411. Indian f. Dairy Sci., 2, 51 (1949). 464. Food Ind., 21,58 (Jan. 1949) . 312. Ind. Med., 17, 5, 176 (1948) . 361. Bul. Tmv. Soc. Pharm. Bordeaux, 84, +12. Gigiena i San-it., 13, 11, 33 (1948). 465. Amer. Restaurant Mag., 33, 30 (Jan. 313. Public Health Reports, 64, 39, 1230 75 (1946). +13. So. Dairy P-roducts f ., 39, 5, 82 1949). (1949) . 362. J. Dairy Sci., 31, 805 (1948). (1946). 466. ltzd. Eng. Chem.,40, 716 (1948). 314. lvfilchwissenschaft, 3, 4, 108 (1948). 363. J. Milk & Food Tech., 11,325 (1948). +14. Chem. Abs., 41, 7578 (Nov. 20, 1948). 467. Milk Plant Monthly, 38, 88 (Jan. 315. Pub. Health Reports, 64, 33, 1021 364. Milk Pla11t Mot,thly, 37, 72 (Apr. 415. J. Dair'J} Sci., 31, 867 ( 1948). 1949). (1949). 1948). 416. Milk Plant Month/)', 37, 46 (Apr. 468. J. Soc. Chem. Ind., 67,382 (1948). 316. Proc. Soc. Exptl. Biol. Med., 69, 3, 365. Ibid., 38, 28 (May 1949). 1948). 469. J. Milk & Food Tech., 12, 52 (1949) . 607 (1948). 366. Ibid., 37, SO (1948). 417. Bi-Monthly Bul., Wisconsin State Ed. 470. J. Soc. Cltem. btd., 67,387 (1948). 317. f . Amer. Med. Assoc., 134, 10, 976 367. Can. Dairy Ice Cream f., 27, 2, 64 t'f Health, 8, 318 (July-Aug. 1948). 471. J. Ec011. Entomol., 42, 708 (1949) . (1947) . (1948) 418. f. Roy. San. lnst., 68, 632 (1948). 472. Amer. Milk Rev., 10, 11,24 (1948) . 318. f . So. Aj1·ican Vet. M ed. Assoc., 19, 368. Milk Dealer, 37, 155 (June 1948). 419. Milk Plant Jfonth/3•, 36, 88 (Nov. 473. J. Ecott. Etttomol., 42,641 (1949). 2, 58 (1948). 369. Acta. Chem. Scand., 2, 97 (1948). 1947). 474. Quarterly Bul., Wisconsit' State Ed. 319. f. Amer. Med. Assoc., 139, 854 370. Gigiena i Sanit., 12, 8, 35 (1947). 420. f. Milk & Food Tech., 12, 11 (1949). nf Health, 8, 284 (Apr.-June, 1948). (1949) . 371. J. Dairy Sci., 31, 913 (1948). 421. Milk Dealer, 37, 7, 47 (1948). 475. Agr. Eng., 30, 294 (1949) . 320. Ibid., 139, 931 (1949). 372. Atm. fats. fraudes, 41, 178 (1948). 422. Ibid., 38, 51 (Jan. 1949) . 476. Modem Sattitation, 1, 28 (May 1949). 321. Sci. News Let., 55, 83 (Feb. 5, 373. J. Milk & Food Tech., 12, 34 (1949 ). ·1-23. Milk Plant Mo11thly, 37, 8, 82 (1948). 477. Agr. Ettg., 30, 271 (1949). 1949) . 374. Milk Dealet·, 38, 47 (1949). 424. Molochnaya Prom., 9, 8, 37 (1948). 478. !. Econ. E~ttomol., 42, 591 (1949). 322. J. Amcr. Med. Assoc., 139, 1030 375. So. Dairy Products !., 44, 5, 62-64 425. J. Dairy Sci., 32, 29 (1949). 479. Ibid., 42, 3, 420 (1949). ( 1949). (1948). 426. Australian J. Dairy Tech., 3, 3, 91 480. Ibid., 42, 3, 547 (1949). 323. Ibid., 139, 1098 (1949). 376. Gigie11a i Sa nit., 12, (8) -39 (1947). (1948). 481. Sbornik Ceskoslov. Akad. Zemedelske, 324. Amer. J. Pub. Health, 39, 764 (1949). 377. Milk & Food Tech., 12, 5 (1949). 427. Milk Plant Monthly, 37, 11,85 (1948). 20, 390 (1948). 325. f. Amer. ."vied. Assoc., 140, 361 378. Proc. Soc. Applied Bact., No. 2, 50 428. f. Dairy Sci., 31, A102 (July 1948). 482. Food Tech., 3, 114 (1949). (1949). (J947). 429. Ibid., 32, A51 (Apr. 1949). 483. Qttarterly Bttl. Assoc. of Food & 326. Ibid., 140, 562 (1949). 379. Can. Dairy Ice Cream !., 27, 7, 50 430. Milk Dealer, 38,45 (Mar. 1949) . Dmg Officials of U.S., 12, 3 (Jan. 1948). 327. Pub. Health Reports, 64, 499 (1949). (1948). 431. Ibid., 37, 8, 44 (May 1948) . 484. J. Dairy Res., 16, 68 (1949). 328. f. Atner. Med. Assoc., 140, 580 380. The Municipality, 44, 11 (Jan. 1949) 432. Bul. Hyg., 23, 882 (1948). .J-85 . Poultry Sci., 27, 742 (1948). (1949) . 381. Att. regia accad. fisiocrit. siena, Se;;. 433. J. Milk & Food Tech., 12,87 (1949). 486. J. Amer. Med. Assoc., 138, 1 (1948) . 329. Ibid., 140, 841 (1949) . med.-fis., 13, 19 (1945). 434. f. Dairy Sci., 32, 786 (1949). .J-87. FoodTech.,2,207 (1948). 330. Ibid., 141, 229 (1949) . 382. Riv. Italimw d'Igime., 8, 183 (1948). 435. Milk Dealer, 38, 44 (May 1949). 488. J. Amer. Dietetic Assoc., 24, 1057 331. Ibid., 137, 1604 (1948). 383. Health Commentator, Washington State Dept. of Health, 4, 3 (Jan. 1949). 436. Svenska Mejeritidn., 41, 189 (1949) . (1948) . 332. Quarterly Bul., Assoc. -Food & 437. J. Dairy Sci., 32, 306 (1949). Dmg Officials, U.S., 13, 65 (Apr. 1949). 384. f. Dairy Sci., 32, 556 (1949). 489. J. Amer. Med. Assoc., 141, 959 333. Amer. J. Hyg., 49, 1 (1949). 385. Tejgazdasag, 7, 21 (1949). +38. Amer. Milk Rev., 11, 5, 2 (1949). (1949). 334. Amer. J. Pub. Health, 39, 471 (1949). 386. Pub. Health Reports, 64,241 (1949). 439. J. Dairy Sci., 32, 812 (1949). 490. f. Amer. Dietetic Assoc., 24, 1068 335. So. Dairy P1·oducts, J., 42, 1, 34 387. J. Dairy Sci., 32, 621 (1949) . 440. Ibid., 31, 951 ( 1948). (1948). (1947). 388. Ibid., 32, 679 (1949). 441. Amer. Milk Rev., 11, 5, 40 (1949). 491. Ind. E11g. Chem., 41, 144 (1949). 336. f. Roy. San. Inst., 68,276 (1948) . 389. Indian J. Vet. Sci., 16, 235 (1946). 442. Ibid., 11, 1, 54 (1949) . 492. Food Tech., 3, 4 (Apr. 1949). 337. Ice Cream Rev., 31, 10, 74 (1948) . 390. J. Dairy Sci., 32,649 (1949). 443. J. Dairy Sci., 31, 881 (1948) . 493. I11dianf. Vet. Sci., 17,185 (1948). 338. J. Milk & Food Tech., 12, 41 (1949). 391. Ibid., 31, 961 (1948). 444. f. Milk & Food Tech., 12,94 (1949). .J-94. Voeding, 4, 147 (1942-1943). 339. lee Cream Rev., 32, 138 (Mar. 1949). 392. Arch. Biochem., 18, 327 (1948). 4-lS . Proc. Soc. E:~ptl. Bioi. Med., 69, 354 495. Milk Dealer, 38, 5, 42 (1949). 340. Proc. Soc. Applied Bact., 2, 58 (1947). 393. Ann. Biochem. and Exptl. Med. ' 1948) . .J-,6. Gigietw. i Sanit., 12, 8, 39 (1947). 341. lee Cream Rev., 32, 38 (Mar. 1949). (Iudia) , 8, 105 (1948). 446. f . Milk & Food Tech., 12, 101 (1949). 497. Milk Dealer, 37, 12, 55 (1948). 342. Kholodil. Tekh., 20, 2, 42 (1948). 394. Gigie11a i Sanit., 12, 8, 35 (1947). 447. Milk Dealer, 37, 10,48 (1948). 498. ! . Dairy Sci., 32, 671 (1949). 343. So. Dairy P1·oducts J., 43, 2, 110 395. So. Dairy Products J., 43, 2, 102 448. Food Tech., 1, 3, 478 (1947). 499. lee Cream Rev., 32,44 (Apr. 1949). (Feb. 1948). (1948). 449. Can. Da-iry Ice Cream !., 27, 5, 36 500. Arch. Dis. in Childhood, 23, 115, 149 344. lee Cream Trade J., 45, 8, 44 (1949). 396. Uolochnaya Prom., 9, 9, 29 (1948). (1948). • (1948). JouRNAL oF MrLK AND FooD TEcHNOLOGY 109 108 ABSTRACTS OF LITERATURE

ice, CDC, Atlanta, Georgia, 15 (Jan. Feb. 590. Proc. Soc. Applied Bact., 1, 44 615. (1tti regia accad. jisiocrit. Sima, Sez. 501. M oloclwaya Prom., 9, 4, 30 ( 1948). (1946). Med.-jis., 13, 89 (1945). 502. Ice Cream Rev., 32,80 (May 1949). :Mar. 1949). 545. 1. Dairy Sci., 31, 1024 (1948). 591. Lait, 27, 342 ( 1947). 616. ibid., 13, 19 (1945). 503. Nutr., 37, 337 (1949) . 592. Oestert'. Milchw. u. Fettw., 2, l/2, 617. !. Soc. Dairy Tech., 2, 88 (1948). 504. J. Bioi. Chem., 169, 513 (1947). 546. Proc. 41st Arm. Convention Milk bt­ dJ~Stry Foundation, Plant Sec., 2, 44 (1948) . 2-3 (1947). 618. Ibid., 2, 95 (1949). 505. J. Roy. Sa11. btst., 68,292 (1948). 593. Svenska Mejeritidn, 41, 155 (1949). 619. J. Dairy Sci., 32, 196 (1949). 506. Ibid., 69, 122 (Mar. 1949). 547. Cat~. Dairy & Ice Cream J., 28, 4, 82 (1949). 594. Indian 1. Dairy Sci., 1, 101 (1948). 620. Ibid., 32, 163 (1949). 507. Health Commentator, Wash. State 595. Ibid., 1, 93 (1948). 621. Indian J. Dairy Sci., 1, 111 (1948). Dept. of Health, 4, 1 (Jan. 1949). 548. Ibid., 28, 4, 27 ( 1949). 549. Food Tech., 3, 71 (1949). 596. Olearia, 739 (1948). 622. Union S. Africa, Dept. Agr. Bull., 297 508. Amer. City, 64, 105 (Mar. 1949). 597. Uppsala Lii/zarefi:iren Forh., 52, 223 pp. 18 (1948). 509. Milk Dealer, 37, 126 (June 1948). 550. Proc. -1-lst Ann. Conventio1~ Milk lti­ dustry Foundation, Plant Sec., 2, 40 (1948). (1947); Chimie a.nd industrie, 59, 589 623. Hom·d's Dair:J'1nan, 93, 22 851 (Nov. 510. Pub. Health News, New Je,·sey State (1948). 1948). ' Dept. of 1-l ealth, 30, 183 (June 1949). 551. Pt·oc. Soc. Applied Bact., 1, 6 (1947). 552. Can. Dairy & Ice Cream J., 28, 4, 78 598. Proc. 3rd Ind. Waste Conf., Purdue 624. 1. Dairy Sci., 32, 202 (1949). 511. Pub. Health Eng. Abs., 29, 1, 9 625. Ibid., 32, 175 (1949). (1949). Univ. Eng. Bull., Ext. Ser., 64, 288 (1947). (1949). 599. Lait, 27, 337 (1946) . 626. Ibid., 32, 306 (1949). 512. Amer. J. Pub. Health, 37, 3()0 (1947). 553. Ind. Eng. Chem., 40, 2361 (1948). 554. Milk Dealer, 38, 7, 76 (1949). 600. A1t0lyst, 74, 51 (1949). 627. Amer. Mill< Rev., 11, 2, 21 (1949). 513. Ibid., 38, 239 (Feb. 1948). 601. Food !ltdustt·y, 21,51 (1949). 628. Milk Industry, 29, 6, 56 (1948). 514. Ibid., 37,379 (1947). 555. Ibid., 38, 47 (Dec. 1948) . 556. Can. Dai·ry & Ice Cl·eam 1., 28, 4, 86 602. Kgl. Lantbmksakad. Tid., 87, 434 629. Amer. Milk Rev., 10, 12, 34 (1948). 515. The Pub. Health Lab. Bul., Conf. of 1948). 630. Gesundh.-btg., 69, 325 (1948). State and Provittcial Pub. H calth Lab. D~­ (1949). 557. Dairy Ind., 12, 443 (1947). 603. Brauwelt, 28 (1947). 631. Can. Dairy Ice Crcm1·~ 1., 27 9 86 rectors, 6, 86 (July 1948) . 604. J. Dai1·y Sci., 32, 316 (1949). (1948). ' ' 516. J. Mill< & Food Tech., 11,365 (1948). 558. Indian 1. Dairy Sci., 1, 87 (1948). 559. Mill~ Plant Monthly, 38, 76 (Mar. 605. Svmska M ejeritidn, 41, 11 (1949). 632. Voprosy Pediat. i Okhrany Mater­ 517. Amer. J. Pub. Health, 39,86 (1949). 606. Indian 1. Dairy Sci., 1,106 (1948). instva i Detstva, 16, 5, 35 (1948). 518. J. Mill< & Food Tech., 11,301 (1948). 1949). 607. Svenslw M ejeritidn, 41, 53 (1949). 633. Lait, 27, 238 (1947). 519. Health Bul., Oregon Stale Bd. of 560. Svens/w. M ejeritidn, 39, 10 (1947). 561. Milk Plant Month/}•, 38, 73 (Mar. 608. Voeding, 10, 60 (1949). 634. Milk Plant Monthly, 37, 11, 83 Health, 26, 1 & 4 (Mar. 31, 1948). 609. Ind. E11,g. Chem., 41, 457 (1949). (1948). 520. The Sanitarian, 11, 84 (Nov.-Dec. 1949). 562. 1. Dairy Sci., 32, A51 (1949). 610. Lait, 27, 352 (1947). 635. Mill< Dealer, 37, 10, 48 (1948). 1948). 563. Mich. Agr. E."Cpt. Sta. Quart. Bull., 611. Empire J. Exptl. Agr., 16, 195 (1948). 636. Surveyor, 108, 89 (1949). 521. J. Milk & Food Tech., 11,327 (1948). 612. Indian 1. Dairy Sci., 1, 117 (1948). 637. Milk Dealer, 37, 11, 43 (1948). 522. New Mexico H l!alth 0 ffi,cet·, 15, 25 30, 452 (1948). 564. Food Tech., 3, 2 (Apr. 1949). 613. Rev. path. comparee et hyg. ,gen., 49, 638. Food, 18, 104 (1949). (June 1947). 74 (1949) . 639. Milk Plant Monthly, 37, 9, 80 (1948). 523. Health Bul. Oregon State Bd. of 565. Milk Plm~t Mmtthly, 38,52 (1949). 566. l11dian 1. Dairy Sci., 1, 78 (1948). 614. 1. Milk c'J' Food Tech., 12, 2, 103 640. Ammal Report N. Y. State Assoc. Health, 26, 1 (May 26, 1948). (1 949). Milk Sanit., 21, 95 (1948). 524. Quarterly But. Assoc. of Food & 567. Do/dad')• Vsesoyuz. Alwd. Sl!l' sko­ Drug Officials of U.S., 12,99 (1948). Kiloz. Nauk im. V. I. Lenina, 13, 6, 37 ------525. Ohio Pub. Health, 12,3 (Oct. 1948). (1948). SUPPLEMENT TO MINIMUM REQUIREMENTS FOR 526. Modem Sanitation, 1, 30 (May 1949). 568. Analyst, 73, 423 (1948). EFFECTIVE MACHINE DISHWASHING 527. New Mexico Health OffiCI!r, 15, 19 569. 1. Soc. Chem. lnd., 67,382 (1948). N~TIONAL RESEARCH COUNCIL, WASHINGTON 25, D. C. (June 1947). 570. Proc. Indian Acad. Sci., 28B, 131 528. Proc. Soc. Applied Bact., 1, 20 ( 1946). (1948). 529. M adem Sanitation, 1, 22 (May 1949). 571. 1. Dairy Sci., 32, 166 (1949). . This s~pplemer:tary statement is made to amplify and correct certain items 530. J. Mill< & Food Tech., 12,84 (1949). 572. Rend. ist. suPI!r. sanita, 4, 876 (1941) . m the prevwus pubhcatwn. dated 7 October 1949.* That draft is now amended 531. Pub. Health News, N ew Jersey State 573. 1. Dairj• Sci., 32, 191 (1949). as indicated below : Dept. of Health, 30, 30 (Jan. 1949). 574. Ibid., 32, 111 (1949). 532. Med. Officer, 80, 16, 176 (1948). 575. Milchwissenschaft, 3, 321 (1948). 1. Under Curtain Rinse, delete entire para­ Means shall be provided, as by booster 533. Proc. of Inservice Training Course 576. M l!dd. Stat ens M ejeriforsol~, 18, 150 graph and substitute the following: heater with or without storage tank, to on Food Handling, Univ. of Mich., School (1946). A curtain rinse is not required. A top supply ~ot less than 2y,) gallons per 100 of Pub. Health, 45 ( 1947). 577. Analyst, 73,678 (1948). limit of two gallons of water per minute square mches of tray area per minute 578. Assoc. Food & Drug Officials U. S., is proposed for such a rinse, if provided, ?f water at 180" F, or higher, at the 534. Ibid., 67 (1947). mlet to the spray arms for single tank 535. Pub. Health News, New Jersey State Quart. Bull., 13, 9 (1949). in order to limit this ineffective use of Dept. of Health, 30, 164 (May 1949). 579. 1. Amer. Dietetic Assoc., 25, 304 hot water. machines, and as much as two gallons 536. Quarterly Bul. Assoc. of Food & 1. Under Coustruction, insert the follow­ per minute of water at 180" F for each (1949). curtain rinse on a multiple tank machine. Drug Officials of U.S., 12, 68 (1948). 580. A mer. 1. Vet. Res., 9, 32,277 (1948). ing between the last two paragraphs: 537. A mer. J. Pub. H l!alth Y I!OY Book Adequate provisions shall be made to 581. Ibid., 9, 32, 259 (1948). .-\II valves, fittings and pipes shall be prevent the delivery of water at less than 1948-49, Part 2, 39, 122 (1949). 582. So. Dairy Prod.!., 44, 5, 62 (1948). so p)aced as to avoid obstructing door 538. Proc. of Insl!rvice Training Course 180" F at the spray arms when operation 583. Dai1·y lud., 14, 1, 31 (1949). opemngs. starts after the machine has stood idle on Food Handling, Univ. of Mich. School of 584. I-Jom·d's Dail·yman, 93, 21, 807 (NoY. . 3. Under TVater Suppl-y, the "100 grains" for one hour. Pub. Hl!alth, 33 (1947). 10, 1948). m the second paragraph is a misprint. This 539. Ibid., 53 ( 1947). 585. Ann. Rl!p. N. Y. State Assoc. Milk parag-raph should read : 5. Aft~r the last paragraph under Water 540. Quarterly Bul. Assoc. Food & Drug Supp/~·. msert the following: Sa nit., 21, 53 (1948). When the ha1·dness of the water ex­ Officials, U.S., 13, 42 (Apr. 1949). Sewe·r Connection 541. Jnternatl. Digest of H l!alth Legisla­ 586. Die Milchwissenschaft, 3, 3, 82 ceeds five grains per gallon (85.5 p.p.m.) tion, World Health Organ., 1, 1, 34 (1948). (1948). a hard wa~er detergent should be used · There shall be an airbreak in the line when !t exceeds 10 grains (171 p.p.m.): 542. A mer. 1. Pub. H eolth, 38, 1561 587. Food Tech., 2, 23 (1948). carrying drainage and overflow from the 588. Pt·oc. Soc. Applied Bact., 47 (1946). softenmg to five grains or less is recom­ machine to the sewer to prevent possible (1948}. mended. backflow of sewage into the machine. 543. Ibid., 39,84 (1949). 589. Cm1. na·irv h<' Cream !., 27, 12, 32 (l9-l8). . . 4. Under Water Suppl3•, delete the last 1 544. CDC Bul., F.S.A. Pub. Health Se1·v- • Printed in this JoURNAL. November-December paragraph and substitute the following: •ssue, pages 360 ·362 (1949). · 110 JouRXAL OF :.IrLK AXD Fooo TECH~OLOGY 111

rinted in from one to three colors. OBSERVATIONS AT THE SODA !ifhe paper then was formed in the FouNTAIN DRINKING STRAWS hape of a tube, the edge being sealed Some limited observations were by milling wheels. -vv. D. TIEDEMAN made of the manner in vvhich drinking Bundles of straws were placed in New Fork State Depa·rtment of Health, Alban>•, ,y_ Y. straws ,,-ere handled at soda fountains. ~he machine by hand and the rubber There was altogether too much han­ ~J ands were removed. As the tissue cUing of unwrapped drinking straws by EALTH officials having responsibility covered trays in which they were passed lJaper tube \vas formed it was cut auto- for the enforcement of regulations mechanically endwise through a ho~ operators in removing them from the H 1mtically into sections slightly longer cartons to place them in dispensers, and requiring that only wrapped drinking paraffin bath. The melting point o han straw length, the machine inserted straws be used have been interested in the paraffin was said to be about 125° It. also, in removing them from the dis­ 'two str~ ws and the ends were sealed by pensers to place them in drinks or on determining whether or not wrapped and the bath was maintained at about i!ling wheels. These \Yere placed in drinking straws offer greater health 180o F. The motion of the trays wa 111 the counter along side of drinks. There eartons of 500 pairs of \Happed stra\YS also appeared to be considerable oppor­ protection to the consuming public than such as to cause the paraffin to flO\~! each, ready for sale. unwrapped straws and, if so, whether back and forth through the straw· . tunit,· for air-borne contamination of such· straws under the conditions in such protection is adequate. This in­ ~ear the end of this machine the straws vestigation was designed to give such emerged endwise to permit drainage HANDLING IN THE PLANT which they were stored and handled, for example, as by sneezes. information. and then were shaken mechanically i~t ·wrapped and umnapped straws the hot space above the paraffin fo~ were subjected to about the same han­ Although the possibilities for con­ tamination were not so great, some un­ MANUFACTURE more complete drainage. dling in the plant so the following com­ The hot paraffined straws from thes Bents apply to both. In fact the satisfactory procedures were observed Straw manufacturing operations trays were dumped on a long meta \•rapped straws received an additional in the handling of wrapped straws. were observed at two large manufac­ top table, and were rolled along by han: ]!ianclling in being taken to, and the There was a tendency on the part of turing plants selected as being typical to prevent the straws from sticking te.or liundles placed on, the wrapping ma­ clerks in some cities to remove the in equipment and operation of the gen­ gether as the paraffin solidified on cooj_L ~>lline. After the hot paraffin bath \\Tapper partially in handing a straw eral run of plants producing wrapped ing. At the end of this table the cooleO. which may be considered to be the san­ to the customer. Also, there was a and unwrapped drinking straws. straws were gathered by hand inf0 itizing treatment, all of the straws were tenclencv to throw the wrapped straws It was learned that drinking straws bunches of about 500, and rubber band' t.Jandled in rolling them along the table on a wet counter that had just been were not manufactured in a single ma­ were placed around each end. (luring cooling, in assembling them in \Yiped with a rag that looked like a chine but in a series of separate steps. These bunches of paraffined doub!:e bunches held by rubber bands, in floor mop. There also was the possi­ The first operation was to split rela­ length straws were carried to and fe'(,l placing them in the trimming machine, bility of contamination of the wrapper tively large rolls of paper into narrow by hand into still another machin(} lU!d in inspecting and packaging them. by mouth spray or by sneezing. strips. Two of these narrow rolls were where disc saws trimmed each end an Many studies have been made to attached to a machine with a revolving a third saw then cut the bundle through show the bacterial load of the hands ExPERIMENTAL WoRK steel mandrel on which one strip was the middle making two bundles 0.'1? of the average person and there is no Some samples were taken at inter­ automatically wound spirally followed single length straws. doubt that some of these bacteria are Yals during a period of four months rapidly by the overlapping second strip An op~rator then examined ea:e~\ transferred to the straws at the plant. and tests were run with a view to com­ to the under side of which an adhesive bundle, touching the ends in doing s0 We would not expect the numbers oer paring bacteriologically the condition at about 180° F. was applied continu­ and removing occasional straws wit ' slluaw to be great in view of the tre­ of wrapped and unwrapped straws as ously. The adhesive used was said to ends cut unevenlv. Some of these rn,tmclous number of straws handled found at soda fountains. Fifteen sam­ be a vegetable preparation similar to bundles then were placed in larg' daily. However, there is the possibility ples of wrapped straws and an equal that used on postage stamps. When cartons to be taken to the wrappin,gt for. hand contamination of a number number of samples of unwrapped the tube thus rapidly formed was a machine and others were placed in of straws. Although we do not con­ straws were collected by Mr. N. J­ little more than twice the length of a printed boxes while the rubber band si¢.._er it to be a serious problem, we Hohl * at Yarious soda fountains, res­ drinking straw it was automaticallY cut were removed. These were to be so_!ol WONlcl recommend supervised sanitizing tam·ants, and hot clog stands taken at and dropped into a metal trav. - as unwrapped straws. treatment for the hands of these \York­ random without any attempt at select­ In this and similar trays the straws The cartons containing bundles o'E ers. The problem here is the same for ing the good or bad ones. The straws \\'ere placed in a drying oven and held straws "·ere trucked to the wrappin£ WITappecl or unwrapped stra \\'S. The collected were from 11 different at about 180° F. for removal of ex­ machine to which the bundles we£<~ manufacturers \\'ere interested and co­ manufacturers. cess moisture. Then the double length transferred by hand. The tissue paggp . In fact, ,,-e are ach·ised that The samples ,,-ere examined in the straws were placed in latticed metal for wrapoers was said to be of cigaretfk S,anitan· practices code has been Field Sanitation Laboratory, Division paper grade. It came in large reUS. up by the Drinking Straw In­ of Laboratories and Research of the Presented at the Thirty-sixth Annual Meeting of the Interna-tional Association of Milk and Food about 29 mm. wide. It passed throug11 and j1as been adopted by aJI of .,., Bureau of Environmental Sanitation, New York Sanitarians. Inc., at Columbus, Ohio, Octoher 20-22, printing wheels where the outside wa6 member plants. State Department of Health. 1949. 112 DRIXKI::\G STRAWS _TocRXAL OF ~[ILK AND FOOD TECHXOLOGY 113

Department, under the direction of l\Ir. counter:; and noting the exposure to wrapper to the stra\\'. Doctor Le,·o­ all users with a Yie1,. to msunng it3 F. W. Gilcreas. To make the standard possible contamination by !nouth drop­ \\·itz ( 1) has reported on the impregna­ potency. plate counts of bacteria on the ?uter lets or sneezes. the questton arose as tion of the wrapping tissue with a I DrsPE:->SrKG oF U X WRAPPED ~ surface, the stra \\' was cut aseptically to whether bacteria might readily pene­ germicide with a Yiew to preventing into pieces that ,,·ould fit in a sterile trate the tissue paper under these con­ viable bacteria from penetrating the STRAWS I Petri dish. The pieces then \Yere cut ditions. Ten samples of \Happed paper. Tests made by spraying cul­ The investigation at the factory longitudinally and flattened. The dish straws dipped for 5 seconds in a ~olu­ tures of E. coli on such paper by means showed that umrrapped straws are ·was flooded with standard tryptone tion containing coliform orgamsms of a De Vilbiss ~o. 15 Atomizer handled in the same manner as wrapped glucose extract. skit~t milk agar and sho\Yed on examination surface counts showed no viable E. coli on the stra \YS straws. and are as satisfactory from kept submerged ynttl the agar hard­ of coliform organisms per straw af_ter after 20 seconds contact. In this work. the standpoint of sanitation when tbev ened. The colomes \Yere counted after the wrapper was removed. rangmg also don~ under the direction of ~Ir. leaYe the factory, as the wrapped from 130 to too numerous to count. Gilcreas, T,,·een 20 and ayolec.:tin were incubation for 48 hours at 35 o C. straws. Ii these could be placed in Other straws from the same sets of l\Iost of the coliform counts were be­ used to inhibit further action of the a dispensing cle,·ice in the original pack­ samples were disintegrated in ste:·ile t\\·een 1.000 and 10.000 per stra\\'. Of quaternary ammonium compound after age. or without handling from the buffered distilled water. a portiOn course. this treatment was tremend­ the contact period. In some of these original package. and dispensed auto­ plated. incubated, and counted. and the ous!\· more drastic than was likely to tests a fe,,· organisms \\'ere recoYered maticalh· and clirecth• to the hands of bacteria count per stra\\' was calculated. occtir in ordinary practice. It was evi­ from the \\Tapper but none from the the user. the\· shoulcl be as satisfactorv The results are shown in Table 1. dent that these organisms would readily straws. It is belie\·ecl that the concen­ as wrapped 'straws. · tration of moisture and bacteria used .\n examination of all of the dis­ T.-\BLE 1 was greater than might result from a pensers known to be on the market re­ 'CTERI.' o".· DRrx.·qxc StR.\ \\'S fROU DrFFEREXT STANDARD PLATE COuXTS OF B.~ ~ ·' " vigorous sneeze or the handling of the vealed that none of them met these SocRcEs AT DrFFEREXT TnrEs \\Tapper with moist bacteria laden requirements. It is believed. however, 011 Outer Surface-per Stnm· Per Disi11tegrated Straw fingers. that the door should be left open for There appears to be no danger in Cmc•1·apt.:d the use of unwrapped straws in the W1·appcd Um,•rappcd Tf'rapt>cd the use of a quaternary ammonium 60 event that adequate dispensers should <5 85 32 compound for this purpose. Experi­ be developed. 1,-100 120 225 5 34,000 euce in other uses as in surgery and 83 90 1-1,0()0 790 Sl'GGESTED REGl'LATION 5 18 31 in the disinfection of eatinp· and drink­ 105 -11 190 ing utensils indicates that such com­ <10 230 In view of these findings, it is rec­ <10 10 660 pounds are not highly toxic. Dr. Levo­ TNC 53 190 ommended that: Straws when offered <10 54 witz reports that at the maximum level <5 5,000 63 for use shall be completely enclosed in 100 210 670 of treatment the extractable quaternary <5 690 an impervious or a bactericidal wrapper <5 65 300 per square inch of paper is 0.000139 to be opened by the ultimate user; 10 200 35 140 gram. The wrapper ordinarily used so 17 15 or unwrapped straws may be used 15 280 for two straws measures 17.4 square <5 <5 60 when they are kept in an approved 15 60 260 190 inches and thus contains a total of sanitary dispenser loaded from the 1-10 16 620 so 0.00242 gram of extractable quater­ ori~inal . package without handling, Median <10 85 63 190 nary. The treatment required to wash whrch dtspenses one straw at a time all of this through to the straw would directly to the user and >vhich is so A studv of these counts indicates penetrate the paper and contaminate the leave the wrapper drenched and make constructed that the interior maY be considerablY less surface contamination enclosed straws. it unpresentable for use. The spray cleaned and kept in a sanitary condi­ of the wrapr)ed straws and also a slight treatment used for testing possible tion. Unused loose straws already dis­ tendency for the cou;t~ of tl-~e un­ B.-\CTERIOSTA TIC PAPER penetration of bacteria did not carry pensed from the dispensing container wrapped straws on dtsmtegratlon _to This indicated that the use of a paper enough quaternary through to the shall not be used again. run higher than the wrapped.- Dls­ impervious to bacteria was desirable. straw to be detectable by available tests. REFERENCE integration counts vary constcleral~ly Such paper. however, did not lend it­ The Drinking Straw Institute has between plants and runs so these cltf­ announced a plan for supervising the 1. Levo\\·itz. David. Improved Drinking self to the present process of manu­ Straw \Vrappers. Paper presented at the ferences are not significant. facture inYolving sealing the paper by manufacture and distribution of this Annual Meeting of the International Asso­ means of milling \\·heels. Studies were bacteriostatic or bactericidal paper to ciation of Milk and Food Sanitarians, 1948. PROTECTION OFFERED BY TrsscE undertaken b\· the New Tersey Dairy PAPER Laboratories ·sponsored by the Drink­ After seeing wrapped stra\\·s placed in

DAIRY PRODUCTS IMPROVEMENT INSTITUTE

REPORT OF THE COMMITTEE ON PROFESSIONAL HE Third Annual Meeting of the of supply o\·er demand exists throughout the STATUS OF SANITARIANS FOR 1949 T Dairy Products Improvement In­ entire milk shed. Great quantities of good quality milk in surplus areas seek a market stitute was held in New York City, elsewhere at a lower price. This is objected N the report of last year this com­ is to derive an empirical answer from January 12. Officers elected were: to by some on the grounds that such shifts I mittee pointed out that there existed a study of the procedures employed by demoralize the local markets pricewise. President, Vl . A. Vventworth, :t\ ew Health authorities, while not primarily con­ a general unsatisfactory situation with sanitarians in the daily performance of York, N.Y. cerned with the economics of milk distribu­ respect to the rates of compensation their duties. This method is somewhat Vice-President, J. F. Gerber, Lan­ tion, are quite rightly greatly concerned with being paid sanitarians in comparison to beyond the resources of this committee caster, Pa. the maintenance of a continuously adequate other categories in the field of public but will oe explored by the research Treasurer, R. C. Hibben, \Yashing­ supply of good quality milk. A serious shortage of milk for our people would re­ health. It was also pointed out that it project currently being conducted by ton, D. C. sult in an actual health hazard due to the was questionable wh-ether there was a the Engineering Section of the Ameri­ Secretary and l\Ianaging Director, fact that bidding for available milk in time general acceptance of the sanitarian as can Public Health Association. The C. \V. Larson. 1107 Liberty of short supply would increase the cost and a professional entity because there ex­ committee in the past year has been deprive low-income groups of adequate Bank Bldg., Buffalo 2, N. Y. nutrition. isted no uniform training specifications privileged to confer with the directors Some of the codes that I have seen, par­ for sanitarians in merit system job de­ of this project and review the forms The New Jersey State Commissioner ticularly those regulating producing farms, scription sheets from the state health which they will use in their appraisals. of Health, Dr. Daniel Bergsma pre­ cannot be supported by evidence that they departments. From this it could be con­ It is hoped that an answer to this ques­ sented a paper ''Public Health and the improve the quality of the product. Many Dairy Industry," from which excerpts of them contain unnecessary details relating cluded that there existed a need for pro­ tion can be derived from this project. to the type of building construction and fessional development of the sanitarian. The second question "What are the follow: costly equipment which may or may not During the past year this committee means by which professional recogni­ Through the years legislatures and public affect the wholesomeness of the milk. has endeavored to explore three ques­ tion may be further developed?" seems health officials in their respective areas of Standardization of the basic requirements jurisdiction, have passed laws and adopted and the elimination of conflicting, out-dated tions basic to the professional develop­ to have two approaches. First, status regulations governing the production, proc­ regulations on a milk-shed basis, are timely ment of the sanitarian. of the sanitation programs in which the essing and distribution of milk and milk and necessary and must be made subjects sanitarian is engaged must be estab­ products. Most of tnese laws have had one for prompt study. This, I realize, is a diffi­ 1. What does the sanitarian do and basic aim, namely, to provide a safe and cult and time-consuming task. The objections how does it relate to training lished as matters requiring the services wholesome food. These laws when collec­ of a professional. Consequently, it is of a diversified group of enforcement agen­ needs? tively examined, however, lack uniformity cies must be harmonized before common this committee's recommendation that in many details. As a result, a producer or agreement is attainable .... 2. What are the means by which our association lend its full support to dealer serving more than one market some­ We all know the trend towards big busi­ professional recognition may be movements which tend to educate the times finds himself unable to comply with ness, towards improved methods and de­ further developed? the differences in specifications for the pro­ creased labor time per quart of milk. This public in the need for better sanitation duction and handling of milk to be sold in has changed the complexion of the dairy in­ 3. How should a program of profes­ services. Second, the status of the indi­ several jurisdictions. I, too, have heard the dustry. In public health work, therefore, sional development be projected? vidual might be improved by the enact­ story about the farmer who after considerable we cannot afford to be static. ment of legislation which would tend to expense in rebuilding his milkhouse and re­ In New Jersey recently we were faced The first question "What does the locating it to satisfy his new milk inspector, with the problem of allowing or disallowing identify him as a person requiring cer­ finally put it on skids so that it could be a certain type of management procedure in sanitarian do and how does it relate tain special talents to practice as a sani- · moved around at will to please them all. the housing of dairy cattle. Perhaps, if I to training needs?" has a variety of an­ tarian. Such legislation could be either This difference of opinion in minor details take the time to tell you our method of ap­ swers which may be found in merit laws requiring the licensing of sani­ is not too serious if compliance with them proach to the problem, you will see that we system specifications of the various all can be obtained without too great a want to work with you as an industry to tarians or requirements incorporated in cost, but I doubt if any one present could produce more milk, more efficiently and health agencies and has been answered the merit system laws of the state or explain to this farmer why his milk was safely. We want the best bottle of milk for in a general way in the report of the municipality. It is believed that the wholesome and safe in one town and not in our consumer at the most reasonable price Committee on Professional Education desirable type of legislation may vary another. In the light of our present-day consistent with a fair return to the of the American Public Health Associa­ knowledge the unimportant details should be producer and distributor. Some dairymen among the different states. Conse­ eliminated from our laws and regulations in New Jersey felt that by housing their tion.* There is, however, a need for a quently, this committee is unwilling and the remainder standardized insofar as cattle loose and using a milking parlor they detailed description of the ·work of the at this time to recommend any one possible. could produce quality milk at less man hours sanitarian which will bring out the spe­ program of legislation for general Recently, along the Eastern Seaboard, an­ per can. It had been our rule that a cific skills which he must possess and other factor has entered into the considera­ stanchion was needed for each milking cow. application. tion of health regulations where interstate This problem was given to my staff and all which mav tend to characterize him as This leads logically to the third ques­ shipments of milk and milk products are con­ available data were examined. A special a professional in the field of public tion "How should a program of pro­ cerned. Previously, a shortage of milk de­ meeting of an advisory group on "Animal health. One approach to the question veloped during the fall months in certain Diseases Transmissible to Man" was held fessional development be projected?". areas causing great competition for the to evaluate the data and to offer our depart­ It is the opinion of this committee that available supply. However, a reversal in ment its advice. This group is composed of ' America11 Jour11a l of Public H caltlz 38. 1003-7 the usual trend has occurred and an excess men intimately acquainted with research (1 948). rcoutiuucd 01! page 120) 116 DAJR\' PRODUCTS I~rPROVE:\lENT Ixsnn;TE joL:RKAL oF :\l!LK .-\.:\D Fooo

.vork and data analysis. They considered all milk sanitation laws is identical, it has or health officials. haYe an important part to started year$ ago since the milk producers the problem and came up \Yith some useful ah\·ays been difficult to understand why there play in trying to correct this. Of course. the need the plant operators just as much as the suggestions: they pointed out th;:t cattle could not be some uniformitv relative to in­ first thing to do is to learn how to recognize plant operators need the producers. If all deiecate the greatest amount at the ttme they terpreting and enforcing ;nilk sanitation the trouble; second. to find its cause; and the milk producers would just stop to think are feeding. \\'e. therefore, set up our pro­ regulations. . . . third. to eliminate the cause . ... and realize that plant operators are their cedure for a separate feeding area with an Sometimes I wonder ii the failure of ac­ Ii the inspector. whether he is a veteri­ salesmen and without salesmen the pro­ easilv-cleaned walk-01·er section " ·hich might complishing the desired sanitary conditions narian or not. feels that udder trouble is ducers' products would be a "drug" on the be cieaned with the aid oi a tractor. This on a dairy farm, might not be largely due caused by improper feeding, probably feeding market. I think that many producers would group studied and eYaluated a!~ the possib!e tu the manne1· in which many inspectors have \\·ith grain that has a too-high protein con­ be more interested in gi,·ing their salesmen irs. ands. and buts: 1t called Ill experts 111 teen qualified for their assignments. In an tent. the matter of harvesting crops should a better product to sell. A superior product animal h·usbandrY and agricultural engineer­ industry a, large as the dairy industry is, be discussed to show how the use of high­ is always easier to sell; and the more sales, ing from Rutgers Uni,·ersity. The final and as important as quality production is, priced concentrated feeds may be eliminated the more profit. . .. result was an acceptable management pro­ I am confident that the best trained men in by the farmer, thus, conserving the protein If the dairy industry's demands in the cedure for the loose housing of dairy cattle. the field cannot be too good. since they must which he raises on the farm by putting up eastern market were uniform and regular, T his "·as in response to a ~imple. earnest re­ kno\\· thoroughly their subject and, abo,·e the greei1-grass silage and mow-drying his all of our problems would be easy ones, and 'luest of industry tll attempt to lower the all. must be diplomatic educators. Being a ha,·. a fair and just solution could be found. cost oi production . .. . iarmcr myself. I am not hesitant in saying i think that most people familiar with good However. since that solution has never been Health authorities ha,·e seen the gradual that it \Yas rather annoying for an inspector milk production, will agree that the protein found. I sincerely believe that with the proper increase in distance bet\\·een dairy sheds and to try to ~ ell me a program with which he, raised on most farms, if consen·ed as men­ cooperation between health officials and .;- enters of consumption. .\~ urbanization cou- himself. wa> not familiar. In my opinion, tioned above, is sufficient to meet the needs. members of the dairy industry, it can be 1inues. land becomes more Yaluable and the a good. inspector should know the farmers' It will be more palatable, more easily di­ done. -:l ain industn· continues to seek cheaper. problems. particularly from a practical gested than other types which are purchased It is my belief that most of the eastern ;nore product·i,·e land. Feed and space to standpoint. and he should never become so irom other sources, and it is naturally the market's milk sanitation requirements are house dairv cattle are becoming increasingly technical that he might lose the practical best from the standpoint of cost. essential to good milk production, and important ·problems to the producer. .\s a application of his knowledge. If the inspector feels that udder trouble should be met by the manufacturers in result of such consideratiom. new and im­ For an inspector to build up a pleasant re­ is being caused by rough handling or im­ the western states \Yho are interested in the portant public health problems arise. Healtl~ lationship with the milk producers. he should proper milking, then. it should be brought eastern market.. . . ;; uthorities are now facing the problem n t impress the producers with the fact that the to the attention of the farmer and the neces­ The issuance of "temporary permits,' in (]etermining whether exporting states should recommendations \Yhich he makes- will sa ry recommendations made. The same ap­ my opinion. is not in accordance with the ;Jro,·ide dairv inspectors to supen·ise exported naturally help to provide a better quality of proach should be used should there be indi­ intent of the milk sanitation laws. From a ~11ilk: oi what calibre such inspector$ and milk for the families on the farms who usu­ cations or other causes. Where evidence of public health standpoint. I feel that if a inspections should be: \\·hat $latus and au­ ally use the milk in its raw state. Most milk udder trouble exists, an inspector should supply is safe in October or November, it thoritv should theY have and \Yhat part shall producers are interested in providing a always discuss it. However, the inspector should be just as safe in May or June.... impor-ting state> 11a,·e in such internal pr?b­ quality product io1· their own families. It always should finish the discussion by recom­ In Pennsylvania, we feel that our Bureau Jems oi the exporting states. I mportmg might be well to mention the fact that many mending that he consult his local Yeterinarian of :.Iilk Sanitation is a part of the dairy states will han to kno\\· the degree of re­ farmers today are pasteurizing their supplies relatiYe to the treatment. I ha Ye learned industry. and in order to ha,·e a successful liance that can be placed in an in>pection of milk used on the farm. I am very much irom my own practical experience with the operation. we must continue to enjoy that •ystem which is not undn their own control. interested in seeing the clay when milk pro­ ,ervices of a veterinarian, that a herd in­ relationship. F inal agreements will. of necessity. haYe to ducers will be producing the quality of milk iected with organisms that cause mastitis. be clearlv defined. Considerable standardiza­ to which their families are entitled. When (an be cleaned up. A larger, better and :\Ir.. Frank E. :\I ott. :\I ilk Inspector tion of requirements. inspection criteria and that is accomplished. the plant operators will cheaper supply of milk can be produced from and Director. Laboratory of Chemistry terminology \\·ill be nece ~ sary . Conflicting be getting the quality which they need, the a clean herd, rather than from one carrying and Sanitan· BioloP'Y. Boston Health inspection reports should not exist. Un­ public will be getting that which it is de­ an infection. It might be interesting to know necessary or duplicating inspections should sen·ing oi. and all milk sanitation laws will that some co\\·s in my herd, which had pre­ Department.' Bosto~i'. presented the not be made. Unification oi control prol'e­ be complied with according to their intent. ,· iously carried some udder infection, pro· paper "The Boston Cream Oualitv Con­ rlures. if properly accomplished within each _\, an inspector, working on a quality­ dnced over 2.000 lbs. inore milk during a trol Program" from "·hich 'excerpts are state and between states. can eliminate much production pt·ogram with the milk producers, lac tation period. after the udder infection as follows : c·-lllfusion. in order to accomplish the desired results, I had been eliminated. I am a firm belie,·er in i eel that it is most important that the inspec­ the fact that there is no sound reason why :\fore _cream fro1~1 the west arrived by ::\Ir. \\'. S ..-\nclerson. Director of tor makes a complete and thorough study of mastitis is taking the toll that it is today. carload 111 1924. When 1928 came around the Pennsy]yania State Bureau of :\lilk his subject. not only from the standpoint of \\'hen it can be eliminated or prevented bv cream from the west was arriving in every Sanitation-. Harrisburg. aclclressecl the sanitation. but from the standpoint of proper the application of proper methods of feeclin~· month of the year and. on the average, every \\·eek 1n the year and by the carload. Since meeting on the subject "Quality :\Iilk care and feeding. since care and feeding play and handling the dairy herd. "' a yerv important part. Inasmuch as the cow . .\ fte; an inspector has made his physical 1928 without western cream we would have P roduction Cnder the Pennsyl\·ania is the source of supply. any disturbance in In spection on a milk producer's farm. it then had no cream supply. DairY Farm Inspection Program ... !he source of supply would certainly impair becomes the plant operator's obligation to In the beginning the quality of the cream E xcerpts from his address follO\YS: its tJUality. ;{'t that the inspector's work has accom­ supply from the west \\·as very bad. The .\n inspection should start at the cow, in plished the desired results, and. of course, it control was so incomplete that the market \Ve realize that the lack of cooperation urder to be certain that milk comes from the IS th~ bacteriologist's job to decide by sys­ was subject to spot shipments. Consequently, between the various States and Health De­ udder in good condition. for. if it does not, tematic bacteriological analysis. I find that for example. a carload of western cream partments. has greatly retarded the progress further inspection will certainly not correct a bacteriological follow-up has a Yery de­ might go first to Philadelphia and finding of quality milk production. since their re­ Sirable effect on most inspectors. no buyer. perhaps because of quality. would {Juirements have varied tu su great a degree this unsatisfactorv condition. :.rost oi us wiil agree that udder trouble To me, it is most pleasing to see the be chverted to some other market, perhaps that the farmers ha\·e been at a lo~ s to Boston. is retarding increased milk production to a pleasant relationship which is being built up know to whom they should look for proper In I arranged with the railroads as greater degree than is realized. Since that betll'een the plant operators and their pro­ 1923 guidance. there were no truck shipments by high\~ay, \Vhen e\·ery one kno\\· ~ that the intem is the case. I fe el that we, as milk sanitarians ducer>-a mo\·ement which should ha,·e been to hold e,·ery carload under seal until my representative had sampled it. In the labo­ shipper is on the licensed list, fine, but sup­ are necessary to provide assurance that no New England Dairies, adapted the resazurin Tatory we then did a complete analysis of pose he is not on the licensed list but is will­ one is falsifying results. Such tests are test to measure the keeping quality of cream. that cream, chemically-chemicalJy because ing to guarantee that the cream will comply almost unnecessary with our set-up. Cream that stood up for 6 hours on resazurin .adulteration by neutralizers, water or foreign with all laws and standards relating to Boston began inspecting producers of milk, sho~ed a l?w plat~ count and had good fat, was then the big problem. Bacterio­ cream. It is obviously impossible to wait plants and dealers back in 1856. We were keepmg quality. This test has proved itself logically, the quality of all cream was bad. to send an inspector 1,500 miles away to pioneers. We had to write our laws and through the years, and I am still usin"' it There were no legal standards. . . . make the inspection before you buy the standards and learn the hard way. What today as the quickest measure of cr~am I define good quality as pasteurized, free cream and before the cream is shipped. we have learned, we have made available quality when a car is sitting on the siding from foreign substance including added I then asked myself the $64.00 question, to others. Now every state and every city and a quick answer must be given. water, and having a standard plate count at "If the cream shipped is found in fact to be does such physical inspection work on plants Dr. A. C. Fay of H. P. Hood & Sons, has 32° C of less than 40,000 colonies of bacteria good cream after testing on arrival in Boston, and farms. We believe that others can do writt~n of the part psychrophilic bacteria in one cubic centimeter. I arrived at 40,000 complying with all laws and standards, how this physical inspection work and we accept play m cream troubles. He pointed out that as the standard in this way; one grade of much, if any, prior inspection of dairies ot· a sworn statement made by an official goy­ the~e bacteria are of water origin, contami­ milk before pasteurization whether the final plants in the west is necessary by Boston?'' ernment agency on a farm or a cream plant !latmg cream after pasteurization and grow­ result is sold as milk or cream. Our stand­ The answer came clearly and emphatically, as prima facie evidence of the facts so far as mg at low temperatures. He used standard .ard for our poorest grade of pasteurized ''Xo physical inspection of western plants or they rela}e to what was inspected. If the plate counts after keeping the cream samples milk is not more than 20.000 colonies of bac­ dairies would be necessary in such a case." report of the inspection states that the plant 7 days at 38° F .... teria in one cubic centimeter. Cream from A licensed shipper keeps his license only is equipped in compliance with regulations Now to approach Jaboratorv conditions ·such milk would have not more than' 30,000 so long as he ships good cream. This implies relatmg thereto and was found to be main­ under plant conditions- plant equipment .colonies and I allowed an increase of Y.J for a svstem of control of the quality of the tained and operated in a clean and sanitary cannot be sterilized as laboratory equipment handling, thus getting the result of 40,000. cream · shipped. vVe have that system, and manner, then a license to ship cream will be can. Taking line samples looking for points Another fundamental starting·point was that it is the key to our control. issued on the agreement of the applicant to of con~amination after pasteurization, showed milk must be in quality equivalent to 1Ias­ The license issued is to ship cream under comply with the regulations of the City of very httle. But keeping the same samples, sachusetts legal raw milk before pasteuriza­ a warranty system. The shipper makes cer­ Boston, which the applicant says he has re­ as Dr. Fay suggested, ~or 7 days at 38° F, tion whether the final use would be milk or tain tests of all batches of cream shipped. ceived and read. The license is revocable at showed where the cream was being con­ ·cream. He records the results of the tests on a will by the licensor . . .. taminated in the plant. However, keeping I then recognized that we ha\·e a legiti­ warranty form furnished by me. He signs Let me now read to you a normal labora­ cream 7 days :was not very practical, even mate ice cream industry which uses huge the warranty as a true statement made under tory report on the tests of a carload of cream for an expenmental procedure. I soon volumes of cream, and also a relatively the penalties for perjury. He sends the war­ from Michigan. This is taken from the found that 1 hour incubation at 90° F is the· small cream cheese industrv. Since both ranty by air mail to the buyer. The buyer record. equivalent of 1 day at 38° F. ice cream and cheese are ·pasteurized, it is also licensed and required by his license seemed logical to consider them as potential to sample all receipts of cream and perform CARLOAD OF 25.0 Jccs 40 QUART. Fn·E BATCHf:S. users of cream which might be shipped as ~ imilar tests of all cream on arrival. This \ .Hicroscopical Standard plate 'bottled cream in good faith but which, on work is done in inspected and approved Tests made by arrival, might be found to have more than laboratories. The buyer enters his results smear count at 32° C Acidit)• Phosphatase .\-eutrali:::er 40,000 colonies of bacteria. I recognized of tests on the back of the warranty as true Shipper Normal 300 11 Negative Absent that such arrivals of cream, because of human under penalties for peri ury and then sends Buyer at Boston Xormal 400 11 ~egative .\bsent ~ . •error, would occasionally be inevitable. the warranty to me. I then classify the ship­ 2.400 .& A licensed system for shippers seemed ment, according to the tests of quality on 18,000 imperative. arrival, as bottling, manufacturing or illegal. 2.400 I recognized further a fundamental fact, The State Milk Control Board and the Fed­ 24,000 which is often overlooked, that the cream eral Market Administrator have access to ·industry is peculiar in certain respects. It the books of all handlers of cream and to :.\Ir. Theodore ~!arcus . Director of I also found that an E. coli count using ... is peculiar because desirable shipping points railroad and truckers records. These official for western cream are plants which handle the Massachusetts Dairy Laboratories . Desoxycholate agar, was an excellent Q: agencies need my fa,cts on quality in order measure of cream contamination. I incu­ milk under the supervision of large western to do their job of setting an accurate period Boston. spoke on ''\\'hy Some DairY ·::;,. cities which have good inspection programs. bated cream samples for 7 hours at 90o F price. My price for supplying the facts on Plants Fail to Deliver Oualitv Creari1 then plated 1-1000 on tryptone glucose ex~ Such large plants have cream from surplus quality, is a tabulated statement of all re­ to Market,' ' excerpts of"\Yhicl~ are the milk to sell at times. However, when the tract agar, ~ncubating these plates at 900 F,. .,.. ceipts of cream. I believe that no one can following: and 1 ml. direct on Desoxycholate agar. I ·.•- .cities in the west need milk, the milk at receive any cream from any source without those plants which did go to cream, will be read these · plates in 24 hours and had a ~- knowledge of such receipt coming to my Ti1ere are two reasons whv there is con­ good measure of the. quality of the cream. shipped as milk. Western plants also have attention. siderable trouble with sweet· cream. First. other obligations which make it impossible However. if cream is good in the vat, and Here are the tests made by the seller and not enough is known about the keeping poor thereafter, one of two things must for an eastern market to be able to deter­ the buyer and perhaps I should repeat that 9uality of sweet cream and the bacteriology happen: mine with certainty that on short notice it such tests are made only in inspected and mvolved. Second, there is not enough atten­ 1. The time and temperature of stora o·e ·Can always get a carload of cream from a approved laboratories: :Microscopical smear, tion paid to the quality of sweet cream. particular plant. Consequently, there must standard plate count 32° C, acidity, phos­ after pasteurization are such that su':-­ The keeping quality of sweet cream has Yiving bacteria start growing; and/or be more potential shippers of cream than phatase. neutralizer. always been a real problem. First, because .are apparently needed. .-\nother way of :\{y labot·atory makes one further test bac­ 2. The bacteria added after the cream leaves ~[rs. ] ones uses for Saturday morning's the pasteurizer continue growing. stating this important fact, is that when teriologically and that is a direct microscopic breakfast the last of a pint of coffee cream {;ream is short and you need a carload of clump count. using a stain that dyes live cells she bought on Monday. It has been in and Let us explore the first of these reasons­ ·cream, you must first find who has a carload only. :\ complete chemical and bacteriologi­ out of the refrigerator a dozen times since. "'_hy gooc!_ ci·eam in the vat goes bad there­ to sell. That carload may be a,·ailable today cal analysis is made on all samples of creant !t was a week or two old when she bought alter. . ~ndoubtedly, there are surviving at a certain moment but it ma,· not be avail­ in the final container offered for sale tQ th'e !.t. Second. l1etropolitan Boston must buv bactena 111 cream e\·en after 33 minutes at able an hour later. ior e\·er.yone is likely consumer. but only enough check tests on ~ ts cream thousands of miles awav. . . . · 160° F ... . to be looking for cream. Ii the potential the quality reports of the buyer of cream In 1939 Herbert ] enkins, theri with the 'C nder uniaYorable temperature conditions. 120 0.\IRY Ptwot..:cTs brPROVE:\tEXT IxsnTt:TE 121

it could take week>. even months. I think blower chest to cool belOII' 3~ • F for that if cream can be cooled quickly enough storage at that temperature. Bottled and kept cold enough. this lag phase can be cream should be iced after bottling. NEW BOOKS AND OTHER PUBLICATIONS maintained for 30 days. Thirty-four de­ 3. All equipment must be sterilized imme­ grees F would be a good storage tempera­ diately before using with 180-190' F ture; 4() • F would shorten the lag phase; water. Th_e simpler the equipment, the Patent Practice and Management, by of patent law terms. The subject 45 o F even more so. The temperature of the better. Robert Calvert. Published b\· is handled in a pleasing. com·ersa­ cream after it leaves the vat is of utmost ~. The cream jugs, besides being clean. Scarsdale Press. Box 536. Scar5- tional stvle. This enables the importance, the lower, the better. Cooler must be steamed not more than an hour dale. 1\. Y. · xii 371 pages. reader to 'glean a lot of practical in­ chest temperatures with blowers to take out before filling. + the heat of fat crystallization, and the heat 5. There is no substitute for heat in 1950. $5.00. formation that is not clouded under drv. absorbed in jugging the cream. would help. sterilizing equipment or jugs. This book deals with the essentials complicated legal phraseology. In fa~t. Even more important is the temperature of 6. Good -cream after 7 hours' incubation it is so readable that one finds himself cream after bottling. The temperature must at 90° F will show a low plate count and of patent law and practice from the be kept low if surviving bacteria are to be E. Coli 0. standpoint of the interested executive reading page after page from mere interest. kept in their lag phase. That, gentlemen, is what I ha1·e learned and inventor. The author himself was As to the second reason why good cream of the keeping quality of cream and the bac­ formerly a research director. Starting in the vat goes bad thereafter. I cannot but teriology involved. It has done wonders in with a chapter in "\\'hat to Patent." repeat Dr. Jensen's statement in his ''i\Iicro­ the plants that ha1·e faithfully followed it. Correction biology of Meat," ''\Vhen you contaminate It has not solved all the problems, especiallv the author deals with the many ques­ at the logarithmic phase, your growth from that of human nature. This material was tions which concern the executive and The book. Judgi11g Dairy Products. then on is logarithmic.'' If the plant equip­ given to a large cream shipper over a year would-be patentee such as "\.\'hen to ment were as sterile as my laboratory equip­ by t\' elson and Trout. published by the ago. That plant has still not figured out Patent.'' inventions. rights of em­ Olsen Publishing Company. was re­ ment the cream \\'ould keep if the first con­ how to steam jugs. Perhaps it is too much lethoxychlor Deposits." E. ]. Han­ Baiw·:; Weekly, 144. !\o. 12. p. 42. Decem­ must be followed in making cream that will the holding period started, and so were sens, Rutgers University, and A. H. have a low-count and good-keeping quality : ber 19~9. ''Bakery Sanitation Under the standardizing· \Yith water. They did not Goodin, E. I. DuPont de ~ emours & Co. Federal Food. Drug. and Cosmetic Act"? 1. Pasteurize cream at 160" F for 33 know about the bacteriology of water. One !. Econ. Entomology 42. 8-B 1 19~9) . "Cheese," by L. L. \'an Slyke and \\'. V. minutes. of these plants had cream in its chest the ".-\ Line of Houseflies Resistant to Meth­ Price. 2nd edition. Orange Judd Pub. Co., day after pasteurization at ~~·F .... oxychlor,'' G. \\'. Barker and J. B. Schmitt. 2. Cool to bei011· 40" F and place in a 1 .:w York City. ~. Y. Price $~.5U. Rutgers University. Ibid. 42. ~8~ (19~9). "Protection Afforded the Consumer .-\gainst "Public Relations in Public Health," \·. A. .-\dded Chemicals in Foods," \\'. B. \\'hitc, Getting·. ...Jmcr. f. Pub. Hettltlc 39, 1561 ( 19~9). rood, Drug, Cosmetic La~ ( ' Quarterly 4. ~79 (1949). "The Local Health Department Services and Report on Professional Status of Sanitarians "Food Poiso11i11g," G. l\L Dack. Re1·ised edi­ Responsibilities." A1ncr. J. Pub. Health tion, University of Chicago Press. 19~9. 40, 67 ( 1950\. (Co11ti11ued from page 11-/-J 18~ pp. Price $.3.75. "Labor Requirement,; on Dairy Farms.'' definitive action can best be taken by program \\·hich they deem to be desir­ Ha1·e you seen the 16th of a series of article:< Huard:; Dair_\'111!!11. Dec. 10 (19~9). the state governments. Conseq uentl}:, able in the interest of improving the it is our recommendation that organiza- professional statu:; of milk and food Michigan Food Sanitarians School tions of milk and food sanitarians affili- sanitarian:>. ated with the ~ lNTERKATIOKAL Asso- HAROLD B. Rosr~soN, The Se,·enth Annual DaitT and Food ing together national leaders on the CIATION OF MILK A:t\D Fooo SAKr- Chair mail Inspectors· and Sanitarians· 'school will yarious topics pertaining to sanitation TARIANs establish \\'ithin these organ- JoSEPH J. 001\0\'AN be held at :\Iichigan State College on problems. .--\nyone interested may ob­ April -1--7. This is an opportunity for izations a committee on the professional JAMES A. KI?\G tain full details of the School and a development of sanitarians whose duty H. CLIFFORD :\I ITCH EL L the busv· worker in these field~ to se­ copy of the program by writing Dr. \V. it shall be to itwestigate the situation J. L Rowu.. Ko cure tl{e latest information 01~ mam· within their 011·n area. and initiate a JoHx TAYLOR aspects of food inspection 11·ith a mini­ L. l\Ialhnann. Department of Bacteri­ .11.Jum of time and expense. Considerable ology and Public Health. :\Iichigan effort is expended each year in bring- State C o!lege. 122 JOURNAL OF lVULK ANU .r'UUU J..M... tll,VLV\H

Farm Sewage and \Vaste Disposal Space and Water Heaters Systems Prof. Carl Neitzke IN-SERVICE TRAINING PROGRAM AT WISCONSIN George Bernauer Seminar This In-Service Training Program, A complete panel of a HTST control Significance of Thermoduric and Ther­ Organization of an Effective Ordi­ sponsored by the Wisconsin ::\1ilk Sani­ system, including pumps, holding tube, mophylic Organisms in Milk nance, U.S.P.H.S. Milk Ordi­ tarians Association and presented at recording and indicating thermometers, Miss Laura Bates nance & Code the University of \Visconsin by co­ and flow diversion valve will be set up Clarence Widder Sections 1-6 operation of members of the Univer­ for operation demonstration. Partici­ Sections 8-18 sity Faculty, Wisconsin State Board pants will be requested to demonstrate Essential Records and Their Use Section 7 of· Health, \Visconsin Department of familiarity with operating parts and test H. E. Eagan H. E. Eagan Agriculture, U. S. Public Health procedures, including dye test, solu­ Friday, April14, 1950 Service, and Industry Organizations bridge, cold milk injection, and instru­ Thursday, April13, 1950 is intended as a refresher course for ment interval timer. Organization of an Effective Milk Sani­ dairy sanitarians currently engaged in Physiology of Milk Secretion tation Program and having responsibility for dairy Dr. Vearl Smith Clarence Luchterhand Tuesday, Aprilll, 1950 sanitarian work. Herd Management and Herd Health Plumbing Cross Connections It is intended that all participants Problems of Municipalities in Adminis­ Prof. George Werner Richard Mason enroll for the entire five-day period of tering Public Health the course. .'\.dvance registration is Frederick Mad\Iillan Important Details of Milk House De­ Public Relations Between the Producer necessary for participation. Applica­ sign and Construction and Sanitarian The Accredited Area Plans William Roper M. P. Welsh tion for enrollment, by letter, accom­ Dr. \V. R. Winner panied by a registration fee of $5.00 Cleaning and Bactericidal Treatment Cleaning-Sanitizing Techniques for should be mailed to- The Use and Interpretation of the Procedures Milking Machines Phosphatase Test Dr. C. A. Abele Dr. K. G. Weckel Dr. L. \V. Brown Dr. Richq.rd Guthrie Department of Dairy Industry The Direct ::\Iicroscopic Count of Raw Institution Dairy Products Use Prob­ A Re-Examination of Specific Confer­ University of Wisconsin lems ence Problems Madison 6, \Visconsin l\1ilk Prof. Evert\\ allenfeldt Karl A. Mohr H. E . Eagan by April 1, 1950. Checks should be made payable to '"The College of Significance and Control of Coliform Agriculture". Dr. K. G. Weckel ~ew Techniques in Selling Sanitation SUMMER SESSION OF MASSACHUSETTS INSTITUTE Monday, April10. 1950 Ralph Kuhli OF TECHNOLOGY Dairy Animal Diseases Transmissible _-\ntibiotics and Milk to ]\!fan Dr. W. C. Winder A three weeks special course in food The course, intended principally for Dr. John Sclnyab technology, from June 12 to June 30, those having some knowledge of the Sanitarians Travelogue a feature of the 1950 Summer Session basic sciences pertinent to food tech­ Human Diseases Transmissible to l'vian at the Massachusetts Institute of Tech­ nology, should prove valuable to ad­ via Milk Wednesday, April12, 1950 nology, has been announced by Pro­ vanced students in other sciences as Dr. A. R. Zintek fessor Walter H . Gale, in charge of well as to executives and employees Changes in Micro-flora in :Milk During Laboratory Tests, Putting First Things M.I.T. summer session activities. in food industries, according to Dr. Pasteurization First To be given under the direction of Proctor. Dr. E. l\I. Foster • Dr. H. E. Calbert Dr. Berna'rd E. Proctor, professor of The following subjects are among Problems in Pasteurization, and Equip­ Problems of Meeting Requirements o food technology at the Institute, the in­ those on which the course will include ment Deficiencies Interstate Milk Shipments tensive course will give particular em­ fundamental material: economics and Harold\\ ainness Clarence Luchterhand phasis to recent developments in food statistics of food supplies ; food cost manufacture and control. In addition accounting and business law; food bac­ Pasteurization Plant Layout Harvey vVeavers C. H. Adkins to lectures, demonstrations, and confer­ teriology, sanitation, and fermentations; Professor L. C. Thomsen ~nces at M.I.T., there will be oppor­ and nutrition ; materials HTST Pasteurizer Control Require­ Farm \ Vater Supply and Water Sys­ t~nities for group visits to representa­ handling ; food control instrumentation ; ments a1,1d Test Procedures · tems ttve food industries throughout greater flavor and food acceptance; and food H. E. Eagan Harvey Wirth : oston. sterilization by electronics. Detailed J 12-t ::\llLK SANITARIANS studies of bakery operations. canning. other schools. goYernment workers in food freezing. meat packing. milling. food control or nutrition. and advanced and veast operations will be among students in chemistry and engineering. ,e,·eral special reports. Letters of application. giYing the ap­ THIRTY-SEVENTH ANNUAL MEETING, 1950, In addition to Professor Proctor. the plicant's experience and background, follO\Ying :\I. I. T. faculty members will should be sent to Professor Gale at AT ATLANTIC CITY take an actiYe part in the course: Pro­ Room 3- 107. ).I.I.T.. Cambridge 39. The 37th :\nnual Com·ention of the International Association of Milk fessor William L. Campbell. head of the Tuition for the three-\Yeek course and Food Sanitarian::; ,,·ill be held in :\tlantic CitY on October 13th. 14th Department of F oocl Technology ; Dr. will be $100; academic credit will be 15th and 16th. \Yith headquarters at the Dennis Hotel. Since this \ Villiam C. Bauer. assistant profe:::sor giYen for satisfactory completion of the conven~ tion is scheclulecl during the end of the week prececlino· Dairy Industries of food technology; Dr. Cecil G. Dunn. com·~e onlY to those \\·ho elect to take as::: ociate professor of industrial micro­ a final exainination. Exposition s~tffici~nt rooms haYe been set aside for our g~oup at the Dennis biology; Dr. Robert S. Harris. pro­ The special cour::,e in food technology Hotel. Regtstratwn for rooms should be made clirecthr ,,·ith ).Ir. \Vesler T. Keenan. ConYention :\Ianager of the Hotel. · ]e::,sor of hiochemistn· of nutrition; and is part of a broad program of summer Dr. Ernest E. Lockl1art. assistant pro­ actiYities at ).LLT.. designed to make The Program Committee is under the direction of Dr. K. G. \Veckel fessor of food chemistn·. the Institute's special facilities available President Elect. CniYersity of \ \'isconsin. :\Iaclison. \Vis. ' Onh· a limited enn;Jlment will be to technical and scientific personnel Xote that the conyention runs for four clays including Sunday. October accepted. according to Professor Proc­ not able to participate in the Institute's 15th. and ::\Ionday. the 16th. The ExecutiYe Board felt that because of tor. and preference \\'ill be given to regular academic work. All students the large ,·olume· of association business. Constitutional Amendments, etc. those applicants haYing a background will have full use of the Institute's which will consume considerable time, decided that Sunday, the 15th. would of technical or executive experience in dormitory. library. and recreational be a good day to carry on these discussions. The 16th is the start of the food industries. faculty members of facilities at nominal cost. Dairy Show.

Dr. Lavery Appointed Director of Food Control

Dr. Lavery is a graduate of the Ontario Veterinary College. and after Evaluation of Quaternary Compounds leaving college engaged in general prac­ tice. which he left to serve for three (Continued from page 66) years during the first \·Vorld \Var as REFE.RE::\'CES Germicides-:\ Discussion of 1Iethods for a Veterinary Officer with the Imperial 1. Brewer. C. :M. Variations in Phenol Their Evaluation. Ibid., 23 (6), 145-193 Army in France and Germany. Coefficient Determinations of Certain Dis­ (1947) . infectants. A.mcr. J. Pub. Hcaltlz, 33, 261- 6. Johns, C. K. A ~Iethod for Assessing On his return to Canada he resumed 264 (1943). the Sanitizing Efficiency of Quaternary Am­ practice until June 1925. ·when he 2. Tice, L. F .. and Pressman. R. Behavior monium and Hypochlorite Products. Amer. joined the Toronto Department ~f of Positively and Negati,·ely Charged Gela­ J. Pub. Health, 37, 1322-1327 (1947). Health in the capacity of i\Ieat In­ tin on Quaternary Ammonium Compounds. 7. :\Iueller. W . S., Seeley, D. B., and J. _-Jmer. Plzarm. Assoc. ( Sci. Ed.). 34, 201- Larkin. E. P. Testing Quaternary Am­ spector. and ,,·as later transferred to 20-t (1945). monium Sanitizers as used in the Dairy Dr. T. Franklin LaverY was ap­ Dairy Farm Inspection. 3. Pressman. R.. and Rhodes. T. C. Industry. Soap & San. Chcm .. 23 (9) 123- Sources of Error in Germicidal .-\cti ,·itv pointed. Director. Division of Food For a period of ten years previous 151 (19-l7) . ' Control. Department of Public Health. T tsts with Quaternary _\mmonium Coni­ to his appointment as Director, Dr. pounds. Soap &· Sa11. Chcm., 22 (..f) . 137- 8. Goetchius. G. R. _\ Quaternary In­ Toronto. Ontario. Canada. on June activator. Ibid., 25 (1), 131-135 (1949). LaYen• acted as Assistant to Dr. Rich­ J.IJ ( 19-+6). lOth . 19-+9. succeeding Dr. A. R. B. -l. Reddish, G. F . Disinfectant Testing. 9.. \mer. Pub. Health .-\ ssoc. Standard Richmond. who ,,·as retired after 38 mond: during ,,·hich time he supervised Ibid .. 22 (7). 127-148C ( 1946 1. JJ ctlwds for the Examination of Da.iry the inspection of farms. dairies, and 5. Quisno. R. A .. Foter. ~I. ] .. and Ruben- Products. :\'e\\' York. 8th Ed. 14-37 vear::: service. The latter will be re­ kot:nig. H . L. Quaternary .-\mmonium inembered as President in 1930-31 of also food establishments in the City, ( 19-t 1). the International Association of :Milk tl1t1 ~ familiarizing himself \Yith the vari­ I n-;pectors. ous problem:, affecting these industries. 126 Jou R:s"AL OF MILK A=-

TECHNOLOGY AssOCIATED ILLINOIS :IIru: s.~NIT.~RIA :< S Directors: President, F . M. Keller ...... •• . ... • . . Chicago :!II. Wilson ...... Ludington G. Mosey ...... Montrose (including MILK AND FOOD SANITATION) Vice-President, D. B. Morton ...... Springfield Secretary-Treasllt, John We!!) ...... Dubuque President, Glenn Lotspeich ...... Warrensburg W. B. PAL:\!ER, Managing Editor ]. H. SHRADER, Editor Secretary·T•·easower, Clem \\' elsh, R. R. 4, Dubuque Vice-President, George Reeves . .. • . .•..• . St. Louis Sec1·etary-Treasurer, ]. L. Rowland, Missouri State Orange, N. J. Wollaston, Mass. FLORIDA AssociATION oF MILK SA :< IT.~RIA:~t, H. C. Mitchell ...... Richmond Ore. Sc.. :,-etary~Treasu?'er, I. Van N'ortv.·ick, Chief l\1ilk Secretary-Treasurer, A. W. Petty, Town Hall, Sanitarian, Kansas State Board of Health, Virginia Beach Topeka Auditors, H . M. Hallett ...... Leesburg The JouRt·eas Hre•·, L. \V. Brown, State Depart· 70, Mass. "-!l issues of the JOURNAL or MILK AND Fooo Prcsidmt, P. Shirley ...... Mason ment of Agriculture, 1\fadison Past President, R. CroD!Iey ...... •.....•. Detroit Directors: TEt:HNOLOGY (including MILK AND FooD SAHITA· First Vice-Po·esident, J. Wyllla ...... Grand Haven s .. bscriptio.u: The subscription rate is $2 .00 per TION) . All correspondence concerning mem­ J. C. Barbee ...... •...... Rice Lake ~lume . Single copy, 50 cents. Secoud Vice-Presideut, V. \\·aite ...... Pontiac H . A. Hiller ...... , •. . .. . Columbus bership in the INTERNATIONAL AssoCIATION or MILll:• Secretary-Treasurer, C. Wilcos, Branch County A11ditm·s : Correspondence regarding business matters, ad­ AND FooD SANITARIANS, including applications for Health Department, Coldwater L. I. Legrid ...... • ...... Madison vertising, subscriptions, reprints, etc., should be membership, remittances for dues, failure to receive As;isfant Secreta ry-Treasurer, )I. Hilbert. . . . Eloise H . E . Tait ...... • ...... 1\Iadison· addressed to Wm. B. Palmer, 29 North Day Street, copies of the JouRNAL or MILE AND Fooo Tacs­ Orange, New Jersey. NOLOGY, and other such matters ehould be addreued MaH ..scripts : Correspondence regarding manu· to the Secretary of the Association. George A. Associations Which Have Designated the scripts and other reading material should be West, 44 Marshall St., Rochester 2, N. Y. JOURNAL of MILK and FOOD TECHNOLOGY As Their Official Organ INTERNATIONAL AssociATION OF MILK AND Fooo SANITARIANS C.UIFOR:< U ASSOCIATION OP D.URY A:/ s Gtlbert, banville President, DR. M. R. FISHER .••••••••••••••••••• • ••••••••••• St. Louis, Mo. P•·esid cnt, J. ::-.r. Covert...... Los Angeles Trcas11rer, )1. B. Bm·wash, 2500 l\Iain St., Peoria President Elect, DR. K. G. WECKEL •••••.•. • •••••••.•• . ••••.• Madison, Wis. First Vice-President, B. Q. Engle ... . San Francisco Sergea nt-at-A rms, H . )fcGuire ...... Champaign Second Vice-President, 0. \V. Hindman .. Bakersfield First Vice-President, C. S. LEETE • •••••••••••••••••••.•••••• . Albany, N. Yi. Secretary-Treasurer, W. ::'-<. \Veddle, Riverside County Health Dept., 3709 !\Iyers St., Second Vice-President, H. L. THOMASSON • •• • ••• •• • • .•••.•• Shelbyville, Ind. Arlington CHICAGO DAIRY TECHNOLOGY SociETY Secretarv-Treasurer, GEORGE A. WEST, Rochester Health Bureau, President, Roy Robichaux ...... Chicago CE " T R .~L lLLDIOIS D.\IRY TECH:~t-at·Arms , R. W . Atkins ...... Chicago- 129 128 AssocrATIO:\ ::-JEws

CoNNECTICUT AssociATION OF DArRY A~D Fooo :.IIETROPOLIT.\>; DAIRY TECHXOLOGY SGCIETY COMMITTEES OF THE INTERNATIONAL ASSOCIATION SAN ITARIA:-:S President, A. J. Powers ...... •.. Brookl_Yn President, H. Clifford Goslee ...... : . Hartford Vice·Preside~£t, P. Corash ...... New York C1ty OF MILK AND FOOD SANITARIANS, INC., 1950 Vice-Presidetr.t, Harold D. Neumann ... New Haven Secretar}•-Treasltrer, F. H. Pletcher, Long Island Secretary-Treasurer, C. W. Chaffee ...... Hartford Agricultural and Technical Institute, Farmmg· APPLIED L\BORATORY METHODS: dale . INDIANAPOLIS DAIRY TECHNOLOGY CLUB Sergeant-at-Arms, G. L. Franke .•..... Fat·mmgdale Luther A. Black, Cl!air11lan, USPHS Environmental Health Center, Cin­ Preside11t, S. Barrett...... •. Con.nersville cinnati, Ohio Vice-President, A. B. Hettenban ...... Indtanap?hs Sec•·ctary, F. J. Babel, Purdue Umverstty, \>\est PHILADELPHIA DAIRY TECHNOLOGY SociETY F. W. Barber, Nat'l Dairy Research Laboratories, Oakdale. Long Island, President, R. K. Lawhorn ..•...•..... Ph!ladelph!a N.Y. AssiJt~:,?s~~~·etao·y, W. K. l\Iosely ..... Indianapoljs 1st Vice-President, W. P. Fusselbaugh .. Phtladelp~Ia Treasure•·. L. \\' edling ...... Indwnapohs 2nd Vice·Preside11t, Dr. John L. Barnhart, Phlla· P. R. Elliker. Oregon State College, Corvallis, Oregon MAssAcHUSETTS MILK INSPECTORs' AssociATION delphia . C. K. Johns, Dominion Dept. of Agriculture, Ottawa. Ontario. Canada Secretary-T•·oas~

H. J. Dunsmore, City Health Department, Pittsburgh, Pa. A. W. Fuchs, USPHS, Washington, D. C. 0. A. Ghiggoile, State Department of Agriculture. Sacramento, Calif. C. S. Leete, State Health Department, Albany,~. Y. C. K. Luchterhand, State Department of Health, :\Iadison, Wise. PROFESSIONAL STATUS OF SANITARIA~S: H. B. Robinson, Chairman, USPHS-Regional Office, ::\ew York, N.Y. ]. J. Donovan, Health Department, Brookline. ~-lass. J. A. King, State Department of Public Health, Denver, Colo. H. C. iVIitchell, State Health Department, ~ichmond, Va. John Taylor, State Board of Health, Indianapolis. Incl. Milton E. Held, State Board of Health, Des :Moines. Iowa RESOLUTIONS: \V. D. Tiedeman, 18 Dove Street. .-\lbany. K . Y. A. W. Fuchs. Chairman. USPHS, \Yashington. D. C. R. G. Ross, State Health Department. Oklahon~ City. Okla. SANITARY PROCEDURE: C. A. Abele. Chair111a11. DiYersey Corporation. 2617 Hartzell. EYanston, lilt M. R. Fisher, Div. of Health. :\!ilk Control Section. St. Louis. :\Io. H. E. Bremer. State Department of Agriculture. :\Iontpelier. Vt. Paul Corash, Department of Health. ~ew York. X. Y. C. B. Dalzell, Cherry-Burrell Corporation, Little Falls, N. Y. A. W . Farrall, Michigan State College. Ea·st Lansing. Mich. H. L. Thomasson. State Board of Health, Indianapolis, Ind. 0. A. Ghiggoile, State Department of Agriculture. Sacramento. Calif. Harold Wainess, USPHS Regional Office, Chicago, Ill. C. W. Weber, State Health Department, Albany.~- Y. Mark Howlett, City Health Department, Los Angeles, Calif. H. J. Weavers, Chief of Dairy Section, Dept. of .-\griculture, ~Iadison, Wisg. PROGRAM: K. G. \Veckel, Chair111an, University of Wisconsin, :\Iadison. \Yisc. C. S. Leete, State Health Department, Albany. X . Y. H. L. Thomasson, Indiana State Board of Health. Indianapolis. Incl.

Chicago-Host City for thP. ..-IFT Decennial Conference The Chicago Section of the Insti- followed by a timely and provocati.ve tute of Food Technologists are hosts address bY an international bankt:c. to the N a tiona! Society for the IFT The purpose for such a gathering is fu Decennial Conference to be held ~lay create a broader appreciation of the 21-25, 1950, at the Edgewater Beach significant roles food technologists Hotel. The first annual conference was have already assumed and are prepar.ed held in Chicago in 1940 when IFT had to extend in the future development af a membership of about 700 food tech- food industries and the national eco)l­ nologists and has since grown in size omy. As a means of emphasizing p,ast to approximately 3,000 members. and potential capabilities. no techniaal In view of the growing influence of sessions will be held on Tuesday aftll{­ food technologists in the continuing noon May 23 (following the lunclit:('Jn development of food and allied indus- for their business guests ) in order to tries, it is planned to extend invitations permit uninterrupted inspection and to outstanding leaders in finance and review of the exhibits by the invited industry for a special luncheon to be executiYes. IFT members, and guests.