JOURNAL OF MILK TECHNOLOGY

Official Publication of the

International Association of M ilk Sanitarians (Association Organized 1911) and Other Dairy Products Organizations

Office of Publication 374 Broadway, Albany, N. Y. Entered as second class matter at the Post Office at Albany, N. Y.fY., March 4, 1942, under the Act of March 3, 1879. Published bimonthly beginning with the January number. Subscription rate, $2.00 per volume. Single, copy, 50 cents.

(For complete Journal Information, see page 178)

CONTENTS Editorials Page No. Skim Milk—What Shall We Do About it?...... 125 The Virginia Association of Milk Sanitarians...... 126 M. D. M u n n ...... 127 Cheese as the Cause of Epidemics—F. W. Fabian...... 129 Interpretation of Pasteurization Recording Charts—Charles E. Gotta...... 144 Sanitary Standards for Storage Tanks for Milk and Milk Products...... 152 Report of the Committee on Frozen Desserts...... 156 Safe Milk Supplies of Cities and the Public Health Laboratory—J. C. ‘ Geiger, B. O. Engle, and Max Marshall...... 165 The Rapid Ripening of Cheddar Cheese Made From Pasteurized Milk.... 171 Report of the Chief of the Bureau of Dairy Industry, Agricultural Research Administration, 1945 ...... 173 ' Information Concerning J ournal of Milk Technology...... 178 Affiliates of International Association of Milk Sanitarians...... 179 Officers of Associated Organizations...... 179 Association News ...... 180 ' Industrial N otes...... 181 New Members ...... 183 “Dr. Jones” Says—, ...... 186 ... -Index to Advertisers ...... XIV

Copyright 1946, International Association of Milk Sanitarians VI A dvertisements O ur to Teachers of Am erica!

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In school lunchrooms serving chocolate flavored dairy drink, *one-third to one-half more children include milk solids wi+h their lunches— thus insuring a protec­ tive supply of high grade protein and milk calcium!

♦survey by NATIONAL DAIRY COUNCIL

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

Volume 9 May-June, 1946 Number 3

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

Skim Milk—What Shall We Do About It?

ark t w a in once said that everybody talks about the weather but no one M ever does anything about it. We are reminded of this witticism when the problem of disposing of skim milk is raised. How about a little action! This “problem-child” of the dairy industry is presented to us again force­ fully in the thought-provoking address* of Walter P. Cotton, Director of Eco­ nomic Research, Dairy Industry Committee. He states: “ . . . The chart shows clearly that the only way that we can maintain a high rate of consumption of dairy products other than butter and at the same time increase our butter supply is through expanded milk production. But such an expansion of butter and milk production increases the problem of disposing of non-fat solids. As business and consumption of whole milk products decline, the problem of moving the ever growing volume of non-fat solids becomes increasingly acute. . . .” The industry in general is of course aware of this rising tide. Much effort has been expended toward its marketing. The product has found increasing outlet in the several dried milks, skim condensed in ice cream, baking, animal and poultry feeds, candy-making, packing plant products, and some home cook­ ing, together with use for such industrial products as paint, sizing, glue, textiles, chemicals, plastics, and others. As is well known, skim milk is composed mostly of lactose and the two proteins casein and lactalbumin. Both are excellent foods. However, their utilization directly as human food is relatively small. A fairly sizeable indirect consumption obtains through' animal and poultry feeding. The per capita consumption of lean meat (including poultry and fish) in the United States is recommended in the 1939 Yearbook of the U. S. Depart­ ment of Agriculture to be 130 pounds of meat per year for moderately active men of 20 years and over. Assuming an average protein content of meat to run about 25 percent, a simple calculation reveals that this amounts to about 33 pounds of protein consumed per capita in meat per year. Mr. Cotton estimates that by the year 1950, assuming a condition of moderate

* Trends in the Production and Consumption of Dairy Products. (Address given by Walter P. Cotton, Director of Economic Research, Dairy Industry Committee, at the Annual Meeting of the National Dairy Council, Pittsburgh, Pa., January 10, 1946.) 126 Editorials employment, we shall be producing an excess skim milk supply of 45.8 billion pounds. The protein in this amounts to abo'ut ί τ/ζ billion pounds (assuming a yield of about 3 percent). On the per capita basis (of 144,000,000 persons in our 1950 census), this protein figure would run about 9yi pounds or over one- fourth of our entire protein requirements. This figure would run higher if we allowed for the smaller consumption by women and children. Paradox—The best protein in nature’s world is being made into paint, glue, plastics, and textiles while half the world starves. We fiddle while Rome burns. What can we do about it all! . In the first place we should keep on doing what we now are doing to expand the market outlets for skim milk and its products in food channels. But we should do more. This “more” is, first, to face the situation and recognize that this is a problem, not only of industrial and economic importance but also of humanitarian, and sociological significance. The size of the problem determines the character of the remedial effort. Second, we should publicize the need for one or more processes and/or products that utilize skim milk for direct human consumption. We need some­ thing new. We must have a food outlet that opens up a vast marketing area that has not yet been recognized. For example, we might develop a protein food that would serve our dietary (and nutritional) needs, somewhat as meat now serves. We need not necessarily pattern this development along the lines of the oleomargarine-butter wrangle. But assuming the worst and supposing that a palatable, nutritious, and moderately-priced meat substitute should be developed, the dairy industry would be stronger and the hungry people better protein-fed than they are likely to he with the ever increasing price of meat and its allied protein foods. We propose that a symposium be called to present this whole situation. The latter would emphasize the rising amounts of skim milk, their effect on increased milk and butter production, and their food value. Then there might follow a presentation of the protein commercial products that are now beginning to appear —and some are good. Others that we now know nothing about would probably be revealed. Out of such a discussion, the attendant publicity would stimulate inventiveness, especially if an attractive prize were offered. In fact, Napoleon initiated canning and the Le Blanc process (for making soda) by similar means. Oleomargarine was invented by a French chemist, Mege-Mourize, to provide poor people with a cheaper and more stable product than butter (Sherman). The coming dairy meetings (this fall) at Atlantic City would constitute an excellent setting for such a project. We have talked about the food value of skim milk for a long time. Let’s act as if we believed it. J. H. S.

The Virginia Association of Milk Sanitarians The old-timers in milk sanitation will recall the pioneer work of Dr. Levy, Health Officer of Richmond, and-his chief milk inspector, Thomas J. Strauch, in showing the “why” and “how” of milk control. The writer well recalls Strauch’s astounding (to us) assertion that the question of unclean milk utensils on dairy farms was no problem down there. Our visit to his milk shed confirmed his statement. That was about twenty years ago. Those stalwarts are now deceased, but we are glad to note that their work, so well begun, is being con­ served and developed. We welcome the Virginia Association of Milk Sani­ tarians into the family of organized milk sanitarians—doubly welcome because of the Old Dominion and our old friend Strauch. J. H. S. J ournal of Milk T echnology 127

M. D. Munn

Marcus D. Munn, 88, founder and President-Emeritus of the National Dairy Council, died in Passavant Memorial Hospital, Chicago, on April 9th, after an extended illness. Funeral services were held on April 11th in Chicago. Surviving Mr. Munn are his widow, the former Gertrude Ailing, a Wellesley girl and sweetheart of college days, and three daughters, Mrs. Victor E. Ander­ son, Minneapolis, Minnesota; Miss Gertrude Munn, Chicago: and Mrs. George H. Putney, North Fork, California. The Munns have lived at 215 East Chestnut Street, Chicago, for a number of years. Mr. Munn was a leader in the dairy industry for more than thirty years. He was born on a farm in Connecticut, February 22, 1858. He was graduated from Yale with high scholastic honors in 1883, and moved to St. Paul, Minne­ sota, where he opened a law office. Over a period of years as an outstanding corporation lawyer, Mr. Munn developed a large and important clientele, among them the Soo Railroad. How­ ever, he never lost his love for the country. He purchased a beautiful farm near Forest Lake, Minnesota, where he developed an outstanding herd of Jersey cattle which became nationally famous for its show ring winnings as well as for high production records. Mr. Munn’s accomplishments as a Jersey breeder and his interest in the American Jersey Cattle Club won him the post of president of this club in 1915. He held it eleven years. Mr. Munn’s greatest contribution to the welfare of the dairy industry was his part in the development of the National Dairy Council in 1918. This organization really had its start in the winter and early spring of 1915. The foot and mouth disease epidemic that year had caught several million dollars worth of pure bred cattle in the Chicago stock yards during the National Dairy Show, ■ and the government quarantined these valuable animals.. Mr. Munn was most active in the battle to get these animals released to their owners. Later he led a movement to raise funds for a modest commercial advertising campaign by the organization. In 1918, a group of dairy leaders became fearful of the future because dairy products, had been short in World War I, even as they were to be in World War II. This group had hopes of building the industry to a point where it would offer a greater contribution to national health and well-being. They developed plans which ultimately led to establishment of the National Dairy Council as it now operates. The idea of increasing consumption of dairy products by an educational program was new and untried. All food promotion work had previously been carried on by commercial advertising. It was Mr. Munn’s vision of the future that enabled him to see that with health education and nutrition being introduced into the schools, it was of the utmost importance that the dairy industry develop its educational program to fit into the new trends in education. Mr, Munn also was one of the first to maintain that the National Dairy Council must keep clear of all controversies in the dairy industry. It was his opinion that other organizations were better designed and equipped to handle such matters as legislative and economic problems. It was his contention that if the organization was to win the confidence of educators and professional leaders, it must confine its activities to an educational program. His ideas prevailed. Today few people would question the wisdom of his judgment. 128 E ditorials

Another indication of Mr. Munn’s clearness of vision and organizational ability developed when it became apparent that the establishment of state Dairy Council units was not practical in all sections of the country. The practice of organizing local affiliated Dairy Council units around important market centers resulted. In June, 1920, the New England Dairy and Food Council was organized in Boston. Other areas followed in rapid succession. The first piece of printed educational material was a booklet, “Milk, the Necessary Food for Growth and Health.’’ This booklet was the first of the stream to follow, which now has exceeded 500,000,000 pieces. From this small beginning, hundreds of thousands of school teachers, millions of school children, countless numbers of doctors and nurses, dentists, and health authorities have come to rely on National Dairy Council literature for authoritative and adapt­ able material. In 1921, the National Dairy Council, at Mr. Munn’s instigation, added a nutrition director. This was the first step in the establishment of the Nutri­ tion Department which enjoys the confidence of food authorities and educational leaders throughout the nation. Over a period of years, Mr. Munn guided the growth of the organization until it had the support of the industry generally, as well as the respect of educa­ tional and professional leaders. He had hoped to retire shortly after the organization of the National Dairy Council, but it was not until 1936 that, the industry was willing to let him step aside. Even after his retirement with the title of President-Emeritus, he continued to give generously of his time and effort toward perfection of the policies and activities of the organization. An indication of the esteem in which the dairy industry held Mr. Munn was the result of a survey made by one of the leading dairy publications in 1928. Leading educators, scientists, and dairy organization leaders were asked to name the men whom they felt had contributed most to the dairy industry. Mr. Munn ranked high among the leaders even though his ideal, at this date, had not yet reached its fruition.· Mr, Munn was noted for his keen intellect, his well organized ideas, and his forceful presentations. By any analysis, he stands out as a great man in the dairy industry. He was courageous when men needed courage. During the early and often difficult years of the National Dairy Council, and again in the great depression, he never hesitated even though less courageous men. fell by the wayside. In his clear vision, he always saw, out on the horizon, a great dairy industry as the bulwark of a strong, vigorous, vital humanity. He did more than build up -the dairy industry. He showed that information, emanating from industry avowedly as sales promotion, was not necessarily just “sales talk” and “only advertising” but that it could be , presented so profes­ sionally ethical and scientifically correct that the public in general and the school people in particular could use it factually and dependably. He built nutrition- mindedness and milk-consciousness into the life of this generation. So the quality of his thinking and the strength of his character will live on in, a stronger, healthier people. 129

Cheese as the Cause of Epidemics

F. W. Fabian, PhJD. Professor of Bacteriology and Public Health, Michigan State College East Lansing, Michigan

O a n it a t io n in cheese has always good starter. Furthermore, if a good ^ been taken for granted like a good starter is added to high quality pasteur­ many other things in this world. Only ized milk, it is possible to reduce the recently has the importance of certain aging time of cheese from 6 to 8 months sanitary procedures and precautions to 3 to 4 months because it can be been thrust upon us. As usual it has ripened at a temperature of 60° F. in­ taken a series of epidemics with several stead of 40 to 50° F. The quality of big ones thrown in for good measure cheese made under these conditions to aw'aken us to the importance of develops more and a better flavor. cheese as a carrier of disease germs. In all the fermentation industries such E arly H istory of C h e e se P o iso n in g as in the beer, wine, and vinegar in­ Cheese has long been considered one dustries there have grown up certain of the causes of food poisoning, being practices and procedures based on the about on a par with sausages in this trial and error method which have gen­ respect. Possibly this was because erally come to be known as the “art” cheeses were fermented products and of making these fermented products. underwent digestion by enzymes at­ As science has encroached upon the tendant with odors—especially with “aft” in these industries, it has fre­ certain types of cheese. There were quently been found that there was a several theories advanced to explain scientific basis for many of the pro­ biological food poisoning which was so cedures. But it has also found that prevalent in the early days due to the some of the taboos and practices had lack of sanitation. no foundation in fact. One of the first experimenters in the The making of cheese comes under field was Albrecht von Haller (1708- the heading of a fermentation industry 1777), the distinguished Swiss physi­ and as such is bound by tradition as ologist, who demonstrated that aqueous regards certain practices. One of the extracts of putrid material injected into most strongly entrenched traditions in the veins of animals caused death. the cheese industry was that pasteur­ After this, much work was done with ized milk did not make good cheese. putrid material from both animals and Cheese makers fought pasteurization plants in an attempt to discover the the same as market milk, butter, and poisonous principle. For example ice cream makers had before them. Kerner in 1820 advanced the theory Pasteurization has never been a wel­ that the effects observed when poison­ come guest in the dairy industry whose ous sausage was eaten was due to very existence is dependent upon it. sebacic acid. Later he modified his Imagine the chagrin of the old time views, and believed the harmful effects cheese maker since it has been demon­ to be due to a compound consisting of strated that pasteurization is an im­ sebacic acid and a volatile principle. In portant .step in the production of uni­ 1827 Hunnefeld working with poison­ formly high quality cheese. The other ous cheese accepted the ideas of Kerner two steps are high quality milk and a regarding poisonous sausage but be­ 130 Cheese E pidemics lieved that in the case of cheese, caseic aid of Sternberg, one of the outstand­ as well as sebacic acid was the active ing bacteriologists of his time, to aid agent. During the early part of the in solving the problem of poisonous nineteenth century the theory generally cheese which was so prevalent. In prevalent was that fatty acids such as 1885 Sternberg (45) reported that he sebacic acid were the active agents re­ found “micrococci in the fluid of the sponsible for food poisoning. cavities of the cheese.” The pure cul­ In 1852, however, Schlossberger tures which he isolated and injected demonstrated by experiments that pure subcutaneously into rabbits were with­ fatty acids were free from poisonous out effect. So he concluded : “It seems properties. In the meantime a great not improbably that the poisonous prin­ deal of work was being done on the ciple is a ptomain developed in the basic constituents of decomposed foods cheese as a result of the vital activity which exhibited toxic symptoms when of the above mentioned micrococcis.” fed or injected into animals. In 1865 For a few years thereafter investigators Selmi, an Italian toxicologist, gave the spent a great deal of time looking for name ptomains (Greek for cadaver) to tyrotoxin in cheese. For example this class of substances, basic in char­ Baker (1) in 1884 reported eight out­ acter, which resulted from the decom­ breaks of gastroenteritis due to cheese position of foods. Since they resembled and stated that cheese from one factory the vegetable alkaloids, they were fre­ over a thirteen months period had quently called putrefactive alkaloids. caused a great many people to become Vaughan and Novy (51) later defined ill. Reed (33) in 1893 reported numer­ a ptomain as an organic compound ous cases of poisoning in Ohio due to 'basic in character and formed by the the eating of cheese containing tyro­ action of bacteria on nitrogenous toxicon. Spoiled milk used in making matter. the cheese was considered the cause; After Pasteur’s work showing the also twp sick cows were found among relationship between bacteria and dis­ those supplying the milk for the cheese. ease, the attitude toward food poisoning Spica (46) isolated a chemical sub­ changed. The search was for patho­ stance from cheese which he found genic or toxigenic bacteria or their toxic for frogs. products in poisonous foods. This is evident by the nature of the research T r a n sitio n P e r io d : P t o m a in s to work which followed in subsequent B acteria years. When Pasteur announced the germ During the years 1883 and 1884 theory of disease in 1870, search began there were reported to the Michigan anew for the cause of food poisoning. Health Department about three hun­ As new discoveries were made in the dred cases of cheese poisoning caused field of bacteriology, new etiological by the eating of twelve different agents were found to have caused ill­ cheeses. Vaughan (50) to whom the ness from eating the food in question. cheese was submitted for analysis iso­ Koch invented solid media in 1875 lated a crystalline substance which he first as a gelatin tube method and later, believed caused the illness and to which 1883, as a plate method. About this he gave the name tyrotoxicon (Greek, same time Hesse introduced agar, and cheese poisoning). This name he be­ in 1887 Petri devised a culture dish. lieved at the time to be original but he These were the prime requisites neces­ later found that it had been used as sary to an era of far-reaching dis­ early as 1849 in Germany to designate coveries now known as the Golden Age poisonous cheese. The Michigan State in Bacteriology. Board of Health in 1884 obtained the Dr. M. W. Taylor in 1857 reported J ournal of M ilk T echnology 131 the first milk epidemic in Penrith, ing disease germs to humans have been England, of which there is a record. gradually accumulating since the ad; Later in 1881 Dr. E. Hart of England vent of bacteriology and epidemiology. reported a long list of epidemics due Novy (52 ) in 1890 isolated an organ­ to milk including 50 due to typhoid ism from one sample of poisonous fever, 15 to scarlet fever, and 4 to cheese which was fatal to cats after diphtheria. Yet, not until after the real incubation at 35° C. for 24 hours in cause of the epidemics was discovered milk of which 100 ml. had been intro­ was it possible to prevent them. Eberth duced into the stomach. No tyro- described the typhoid bacillus in 1880, toxicon could be found in this or in and Gaffky isolated it in 1884 by use a number of other samples of cheese of the new solid medium. Shortly which had caused illness in those eating thereafter various species of paraty­ them. Vaughan and Perkins (53) iso­ phoid bacteria were isolated and iden­ lated a toxicogenic, micro-aerophilic tified and one of the real causes of bacillus from cheese which had caused outbreaks of disease and illness due illness in 12 people. It produced a to food was discovered for the first powerful toxin when grown in broth time. or milk. Levin (25 ) studied cheese In 1888 Gartner isolated Bacillus which had caused illness in six persons enteritidis from an outbreak of raw who had eaten it. He found no tyro- meat which had caused illness in 57 toxicon but a bacillus which produced people who had eaten it. This was the a soluble thermostable toxin. Poison­ first report of food poisoning attributed ing could be induced in laboratory ani­ to the Salmonella group of bacteria. In mals either by feeding the cheese or 1895 van Ermengem isolated Clostri­ a broth culture of the isolated organ­ dium botulinum from ham which had ism. In 1923 Rich (35) reported an caused illness in 23 persons and which epidemic of 51 cases and 4 deaths from is now recognized as botulism. In 1930 typhoid fever traced to cheese made Dack and coworkers “rediscovered” from milk produced on a farm employ­ what had been previously “discovered” ing a typhoid carrier. The cheese was three times, viz., that certain staphylo­ shipped green 3 to 12 days after mak­ cocci under favorable conditions can ing, and consumed probably 9 to 30 cause food poisoning by the production days thereafter. Another outbreak of of a toxin in the food before ingestion. typhoid fever, involving 29 cases and It is now known that alpha type strep­ 4 deaths traced to cheese, was studied tococci when present in large numbers by Wade and Shere (56). The epi­ in food can and do cause food poison­ demiological data showed that Eber- ing. As the bacteriological agents thella typhosa probably survived and which caused food poisoning increased, had lived in the cheese approximately there was little room left for ptomains. 63 days. Consequently they have gradually One of the most extensive epidemics faded out of the picture until today of typhoid fever traced to cheese one seldom hears the name ptomains occurred in Canada with 627 cases and mentioned among scientific men. In 57 deaths (13). After all other sources fact some doubt that they ever caused of infection such as milk, ice cream, food poisoning, certainly not the many butter, water,, oysters, and shellfish cases attributed to them. However, the were eliminated, it was finally traced idea still persists in the mind of the to a fresh sweet Canadian cheese. The layman and even in the mind of the cheese was, made by one manufacturer older physicians. in one municipality of the district from the milk of several producers whose C h e e se in I ts M odern R ole families either had or gave a history Data on cheese as a vehicle for carry­ of having had typhoid fever. More re- 132 Cheese E pidemics

cetitly Gauthier and Foley (16) re­ individual cases or a total of 40 out­ ported an outbreak of typhoid fever breaks attributed to cheese. 'due to cheese which caused 6 deaths In England Graham-Stewart and and 40 cases of disease. The source associates (17) reported 23 cases of of the infection was finally traced to milk infection traced to Italian cream a woman who had had typhoid fever cheese. Salmonella schottmulleri was 20 years previously and who had considered the cause since agglutina­ milked cows against orders from the tion tests of the blood serum definitely health department. This milk was a showed it to be the etiological factor. part of a raw milk supply delivered to Out of 100 food-poisoning outbreaks the R. cheese factory to which the epi­ in England, Savage and White (38) demic had been traced. found 8 due to cheese. They re­ An epidemic of gastroenteritis of 22 ported (39) one epidemic traced to cases traced to Wisconsin Cheddar cheese in which 9 individuals became cheese in Kansas City, Kansas, and ill after eating the cheese. No organ­ another of 9 cases in Biddeford, Maine, isms could be found in the cheese but from imported Albanian cheese were upon the basis of absorption tests on reported by Linden, Turner, and sera from the patients they attributed Thom (26). They isolated a strepto­ the illness to Salmonella suipestifer. coccus but did not determine its origin Macaulay (27) reported 126 cases of or species. They believed that “such cheese poisoning which occurred in outbreaks are exceedingly frequent.” Dover due to red Canadian Cheddar Their data indicated that the milk cheese shipped from Montreal. No •would have to be pasteurized at 145° F. tyrotoxicon was found, nor micro­ for 30 minutes to destroy the organism. organisms which were toxic, but all There are reported several outbreaks evidence pointed to a bacterial toxin as of acute gastroenteritis in which the the cause. He believed that a toxin evidence strongly points to cheese but produced by a member of the Gaertner is not absolutely conclusive since no group was the cause. He says, “Such ■bacteriological investigations of the delicate organisms as those of the cases were made. In one of the out­ Gaertner group, introduced during the breaks (49) 40 of the crew of one process of manufacture would be. un­ ship who had eaten the cheese in likely to survive during the maturation question and 20 of the crew from an­ of the cheese, although their stable other ship supplied with the same toxin would likely persist.” cheese had acute gastroenteritis but Dolman (10) stated that in Canada recovered within 24 hours. Another between 1932 and 1939 there had been outbreak (34) in which no causative 6 known cheese-borne epidemics of organism was found but in which the typhoid involving 760 persons and 71 cheese was strongly suspected was on deaths due to Cheddar cheese manu­ the U.S.S. “Ruben James.” Forty factured from raw milk. Bowman (5) members of a crew of 105 were reported 3 epidemics involving 100 poisoned. All messes were affected ex­ cases of typhoid fever due to eating cept the one which had not been served cheese. Epidemiological data indicated cheese. No evidence of the Salmonella that the cheese in question most likely group was found in the cheese upon became infected through a contami­ bacterial examination. nated raw-milk supply from a farm Of 300 group and family outbreaks having a typhoid carrier. of food poisoning listed by Jordan (23) Outbreaks of disease due to cheese in the United States from October have been reported in other countries. 1913 to October 1915, 31 were assigned No attempt has been made to search to cheese. In addition he lists nine exhaustively the literature. Levin (25) J ournal of M ilk T echnology 133

has reviewed some of the earlier out­ Typhoid Fever and Cheese breaks due to cheese. Blix and Tes- As early as 1895 Rowland (37) in­ dal (6) reported two outbreaks in vestigated the viability of this group of Norway traced to cheese. One of 29 bacteria in cheese by inoculating, cheese and the other of 26 cases of gastro­ with Eberthella typhosa; after a few enteritis. Bacterium cholerae-suis was days he coiild find no Organisms. Later isolated from the stools of two cases Wade and Shere (56) seeded milk with and also from the cheese of the one Eberthella typhosa and made 18 batches .epidemic, while Salmonella aertrycke of experimental cheese from it. The from the cheese of the other epidemic. organism died out within 8 days in 16 Schytte and Tesdal (40) reported 65 batches but persisted for 34 and 36 cases and one death due to gastro­ days respectively in the other two intestinal infection caused by Salmo­ batches of the cheese. From epidemio­ nella aertrycke in cheese. The onset logical evidence presented, they be­ of symptoms appeared in 21 to 42 hours lieved that Eberthella typhosa probably after ingestion of the cheese. survived in a commercial cheese for Swanner (43) according to Yale and 63 days at 60° F. (15.5° C.). Ranta Marquardt (57) has summarized 31 and Dolman (32) found the survival cheese-borne epidemics which occurred time of Eberthella typhosa ,in ground throughout the world from 1883 to Cheddar cheese to be one month at 1939. room temperature and 17 weeks in . a Since 1935 A. W. Fuchs, Senior refrigerator. Sanitary Engineer of the U. S. Public Campbell and Gibbard (8) in order Health Service, has been including data to determine the longevity of E. ty­ on epidemics caused by milk products phosa in cheese experimented with as well as milk in his yearly compila­ three different types of E. typhosa tion of epidemics. To save- space a which the)' identified as phage types tabulation of the epidemics caused by C, F, and M. They were all smooth cheese has .been made from these re­ Vi forms, two of recent isolation and ports. This information is given in the other a rejuvenated Rawlings Table 1. In this 10-year period, there strain. These various strains were have been 21 epidemics of 824 cases inoculated into a high-quality raw milk and 18 deaths that have been attributed when the acidity had reached 0.2 per­ to various kinds of cheese or an average cent. Twenty cheeses were made on of more than two per year. Since these a commercial scale, 10 from phage type disease outbreaks were reported from F, 6 from type M, and 4 from type C. only 13 states, one can hardly believe Half of each type was stored at that this represents the actual total. 40-42° F. and 58-60° F. respectively, Rather, as Fuchs has frequently pointed and viability determinations made.. out, the logical explanation probably E. typhosa died out in the majority lies in their efficient epidemiological of the cheeses stored at the higher tem­ organization for discovering the out­ perature within three months, although breaks and their willingness to report in two out of the 10 cheeses viable them. organisms were isolated at the end of 196 days. At the lower storage tem­ L ongevity of P a th o g en ic B acteria perature, 40-42° F.,. E. typhosa re­ in C h e e se mained viable in 7 out of 10 of the cheeses for more than 10 months. In The length of time pathogenic bac­ the other three they · died out after teria will live in cheese is of interest 182, 210, and 252 days respectively. from a public health standpoint in view At the conclusion of the experiment all of certain State regulations. the cultures isolated were tested sero- Η* OJ TA B LE 1 ' ■*“

S howing Certain D ata R elative to E pidemics Caused by Cheese Over a 10-Year P eriod—1935 to 1944 I nclusive (Data compiled from U. S. Public Health Reports) Kind of Cheese r — ·\ Cheese Domestic Imported Disease No. No. made from ------;---- N (----- a and " of of raw or Source of Ched- Cot- Roque- Long- Mun- No Year State organism cases deaths past: milk contamination dar tage fort horn ster Colby name mano rina 1935 Idaho Food poisoning 12 1 Indiana Gastroenteritis 8 0 1 Illinois Food poisoning 51 1 1936 None reported

1937 Food poisoning Raw and C

(Staph, albua) 37 0 past. Unpast: cream, also other ways 1 se e e h Washington Food poisoning (Staph, aureus) 6 0 Illinois Diarrhea 11 0 E Illinois Diarrhea 24 0 1

1938 Idaho Food poisoning ics em pid (tyrotoxin) 17 0 Raw Fecal contamination 1 1939 California Food poisoning 4 0 1 Mass. Gastroenteritis (Staph, and Strep.) 10 1 1940 California Food poisoning 6 Home-made, Mexican style 3 1941 Illinois Food poisoning 10 0 Prob. by employee with intes- tinal disturbance .3 New York Typhoid fever 19 1 Raw (Suspected carrier) 1* .. 1942 New Jersey Gastroenteritis 8 0 1 1943 Maryland Food poisoning 6 0 1 Kentucky Food poisoning 86 0 1 1944 Michigan Food poisoning (Proteus morgani) 104 0 1 New York Food poisoning 5 0 1 Virginia Gastroenteritis (Staph, aureus) 71 0 1 Cal. & Nevada Typhoid fever 83 4 Raw Unopened 1 Indiana Typhoid fever 246 13 Raw Green 1 Totals 824 18 10 3 1 1 1 2 1 1 * Cheese curds. J ournal of M ilk T echnology 135 logically and biochemically for identity vival of Brucella abortus in naturally-, and found to be the smooth Vi type infected commercial Cheddar cheese. A and had not reverted to the rough or total of 59 vats of commercial cheese M form. As the authors point out this milk of which 11 were positive for may be of considerable epidemiological Brucella abortus showed that of the significance. nine Cheddar cheeses from the nine positive vats (two cheeses made from Brucellosis and Cheese the positive milk could not be located), There is no record in the literature all were negative on first examination of undulant fever caused from eating after storage at 1.1° to 2.7° C. for cheese made from cow’s milk. The periods varying from 41 to 84 days'. literature shows that so far no Brucella Likewise, they found that Limburger abortus organisms have been isolated cheese made from milk positive for from any sample of commercial cheese. Brucella abortus was negative on the Carpenter and Bock (7) did not find first test after 57 days storage. Since Brucella abortus or Brucella melitensis no Brucella abortus organisms were in 72 samples of various kinds of im­ recovered from any sample of com­ ported cheese such as Swiss, Roque­ mercial cheese and since Cheddar fort, Reggiano, Gorgonzola, and Edam cheese has not been proved to be a and 10 samples of domestic cheese. carrier of undulant fever, they feel that Smith (42) examined 63 samples of an aging period of 60 days is reason­ cheese of which 28 were foreign, 23 able assurance against the presence of from England, 6 from the colonies, and viable Brucella abortus organisms in 6 local. They include a wide variety Cheddar cheese. of cheese such as Cheshire, Cheddar Thompson (48) in his article on ice (red and white), Bel Paese, Convalli, cream cites Voille to the effect that Camembert, Double Gloucester, Roque­ Brucella abortus may be isolated from fort, Gouda, Stilton, Edam, Wenslet, Roquefort cheese for as long as two Gorgonzola, Chilveran, Parmesan, and months. Gilman et al. (18) call atten­ cheese prepared locally in Scotland. tion to the fact that since Roquefort The cheese after' mincing and adding cheese is made from ewe’s milk, it is saline was injected into guinea pigs in probable that the organism in question 5 ml. amounts. was of the melitensis rather than the More recently Gilman et al. (18) abortus variety. have made an extensive study of the While it is apparent from the fore­ occurence and survival of Brucella going discussion that cheese made from abortus in Cheddar and Limburger unpasteurized cow’s milk containing cheese. They first made a preliminary Brucella abortus is not a serious source study on cheese milk in New York of infection for undulant fever, this is State. Then studies were made on not true of cheese from unpasteurized cheese made from milk inoculated with goat’s milk. On the xontrary cheese recently isolated cultures from natu­ made from unpasteurized goat’s milk rally infected milk and on cheese made is highly infective for man especially from milk produced by reacting cows if consumed shortly after it is made. whose milk was heavily infected with Eyre (12) could not isolate Brucella Brucella abortus. Finally, they con­ melitensis after 48 hours from cheese ducted a survey to determine the con­ made from goat’s milk due to the tamination naturally occurring in milk growth of lactic acid bacteria. In of cheese-producing areas (in New Brynza cheese held at 11° to 14° C., York and Wisconsin where brucellosis prepared from milk inoculated with had not been eradicated from the dairy Brucella melitensis after pasteurization, herds) in order to determine the sur­ Versilova (54) found viable organisms 136 Cheese E pidemics which were infective for guinea pigs cheese cured at 45° F. (7.2° C.) the after 45 days. Peres and Granon- organisms survived for over 18 weeks Fabre (31) recovered Brucella meli- and between 9 and 11 weeks in a dupli­ tensis by guinea pig inoculation from cate cheese cured at 62° F. (16.6° C.). cheese made from naturally infected In a second lot of cheese cured at goat’s milk which had aged 20 days 50° F. (10° C.) the organisms sur­ but not from the samples aged 6, 10, vived less than 18 weeks. They con­ or 17 days. Veloppe and Jaubert (55) cluded that the variety of cheese, its reported 14 cases and 2 deaths of un- moisture and salt content, and the cur­ dulant fever due to fresh cheese. ing temperature are some of the impor­ According to them it is common prac­ tant factors affecting the survival of tice to mix goat’s, sheep’s, and cow’s these organisms in cheese. milk for cheese making. They con­ It is interesting to note that to date, cluded that cheese infected with Bru­ no epidemics of septic sore throat cella melitensis is harmless after 30 traced to cheese have been reported in days. Stiles (44) found 8 out of 19 the literature, despite the fact that there samples of cheese positive for Brucella doubtless is considerable cheese made melitensis when injected into guinea from milk so infected. pigs. Four samples of the Feta type and three of the Romano type were Tuberculosis and Cheese made from raw goat’s milk and the The prevalence of bovine tuberculosis other, imported from Mexico, was a is gradually disappearing under our yellow cream cheese supposedly made present system of eradication and con­ from cow’s milk. trol. However, we should not be lulled into a false sense of security but should Streptococci and Cheese remember that tuberculosis still ranks Httcker and Marquardt (21) made seventh among the first 10 causes of studies with Streptococcus pyogenes death in man. We should still con­ which had been isolated from milk tinue our first line of defense, tuber­ which was responsible for an outbreak culin testing as well as our second, of septic sore throat. In a batch of pasteurization. As early as 1909 cheese which had been made from milk Mohler et al. (28) showed that Myco­ seeded with the above streptococci and bacterium tuberculosis would live in cured at 40° F., the organisms had in­ cheese from 33 to 261 days. They creased greatly in number at the end quote previous work in which viable of 160 days. In a similar batch cured tuberculosis bacteria were found in soft at 60° F., relatively few organisms re­ cheeses such as cottage and others from mained after 85 days. An examination 14 days to two or more months, in Em- of cheese known to have been made menthaler to about the fortieth day, from milk containing Strept. pyogenes and in Cheddar after 104 days. Harri­ showed that this organism was pres­ son (19) earlier had reported results ent in the cheese'. Yale and Mar­ of seeding milk with M. tuberculosis quardt (57), working with two cultures which was made into Swiss Emmen- of Strept. pyogenes Rosenbach belong­ thaler cheese where they remained ing to Lancefield’s Group A which had viable for 28 days and into milk which been isolated from two outbreaks of was made into American Cheddar septic sore throat caused from milk, where they remained viable for 104 found that the organisms died out very days. Earlier work had shown that rapidly, (within 24 hours) in cottage the tubercle bacillus would remain cheese. The organisms survived be­ viable for some time since Galtier (15) tween 28 and 51 days in one lot and in 1887 inoculated milk with M. tuber­ between 9 and 14 days in another lot culosis and found it in the cheese after of Limburger cheese. In Cheddar 70 days and Heim (20) in 1889 found J ournal of Milk T echnology 137 it after 14 days but not after four in the following paragraph as causing weeks. five outbreaks of botulism, the cheese In 15 samples of cottage cheese ex­ may have been green and canned within amined by Hormann and Morgen- a short time after it was made so that roth (22), 3 contained M. tuberculosis there was no opportunity for acid and 3 out of 5 samples of cottage cheese development. examined by Rabinowitch (36) con­ Dack (9) gives a table prepared by tained it. Harrison (19) was able to H. F. Meyer in which is listed foods produce tuberculosis in three samples which have been involved in 359 out­ of soft cheese purchased in the market breaks of botulism in the United States in Berne. between 1899 and 1941. Home-canned In this country Schroeder and cheese is listed as causing 5, and com­ Brett (41) purchased from retail mercially packed canned milk as hav­ dealers in Washington, D. C., 59 ing caused 2 of these outbreaks. samples of Cheddar, 32 of Neufchatel, Nevin (29) reports an outbreak with 31 of cottage, 131 cream, and 3 miscel­ 3 deaths traced to home-made cottage laneous varieties of cheese and exam­ cheese from which Cl. botulinum type B ined them for infective M. tuberculosis. was isolated. She seeded fresh steri­ They found one cottage and 18 cream lized and unsterilized cottage cheese cheese samples which were infective for with a loopful of a 48-hour broth cul­ animals. ture of the above organism and injected 1 ml. portion into guinea pigs with fatal Botulism and Cheese results. Controls of market cheese were negative. - Milk and milk products in general have never been a source of botulism. Escherichia coli in Cheese Poisoning Although milk and its products are an excellent source of food for bacteria, Since Escherichia coli is omnipresent yet the physiological conditions evi­ in the barn and on the cows, there is dently are not to the liking of Clostri­ likelihood of .it getting in the milk for dium botulinum, this despite the fact cheese making. That a great deal of that the normal habitat of his organism low grade milk is so infected there can is the soil and there are many chances be no doubt. It is obvious that E. coli for contamination from this source. cannot be either very pathogenic or It is well known that Cl. botulinum toxigenic under the conditions prevail­ does not flourish in an acid medium. ing in cheese-making or else there The limiting pH for its growth is would be many outbreaks attributed around 4.5. Nevertheless there are to it. Timmerman (47) likewise dis­ records of botulism occurring in Sup­ counts the role of E. coli in cheese posedly acid foods such as tomato poisoning since it is present in about catsup, juice, and relish, in dill pickles, 60 percent of the samples of cheese apple sauce, green tomatoes, and apri­ and causes no poisoning. He is of the cot butter. All except one of these, opinion that a larger number of cases tomato catsup, were home-canned of food poisoning are caused by staphy­ where the method of preparation may lococci than is generally believed, and have neutralized a part of the acid so that poisonings that develop after the as to have brought the acidity within eating of cheese are frequently due to the pH growth range of the organism. them. The commercial preparation of the catsup in question may likewise have I n f l u e n c e of A cid a n d T e m - been faulty so as to have permitted the , PERATURE growth of Cl. botulinum. Thus in the Conditions in the early stages of case of the home-canned cheese listed cheese thanufacture favor the growth 138 Cheese E pidemics of most bacteria since there is moisture, but for only 35 days in the rind by sufficient heat, and plenty of food. both methods. However, by the in­ However, certain types such as the oculation method they found it at the lactic acid-producing bacteria find the end of 49 days in the rind. conditions more suitable than other The longevity of E. typhosa in milk types and soon create an environment and milk products has long been a unfavorable to the growth of most other subject of investigation due to the large bacteria. Furthermore, both the press­ number of epidemics which it has ing of the curd which greatly reduces caused in these products. One of the the water present and the storage tem­ early investigators, Barthel (2), held perature during aging are inimical to that “Typhoid bacteria increase in milk bacterial growth. Then there is the and remain alive for 25 days without time factor and the growth curve of a decrease in number due to the forma­ bacteria' to consider. Under the most tion of acid in milk” and “they them­ favorable circumstances the bacterial selves contribute to this acid produc­ growth curve reaches its peak in sev­ tion. In butter, typhoid bacteria are eral days after which there is a rapid found after 10 days, especially in butter and then a steady but constant decrease which is strongly acid, as the enclosed in the number of bacteria. Just how sour brine is a good nourishing long it takes them to die out depends medium.” However, that this opinion upon how favorable or unfavorable the was not general is indicated by the environment. For example high acidity work of Bassenge (3) and Behla (4) and high temperature are very destruc­ who found that when milk, buttermilk, tive. More so than any other combina­ etc., reaches 0.4 percent lactic acid, the tion of these two factors such as high typhoid bacilli are killed within 24 acidity and low temperatures or low hours. Northrup (30) investigated the acidity and high temperatures. In the influence of the natural production of case of Brucella abortus in cheese, lactic acid in milk by various Organisms Lerche (24) found that in cheese such on the destruction of E. typhosa. She as Landekase which is an acid curd- found the minimum acidity produced type cheese made by the natural sour­ by Bact. lactis acidi (Strept. lactis) ing of milk, the organism died which would destroy E. typhosa to be promptly. However, in cheeses made -j-37° acid (0.55 percent lactic acid) by the rennet process such as Fruh- in lactose broth which corresponded stiickkase and Weisskase, Brucella to -)-80o (1.2 percent lactic acid) in abortus persisted for 24 days. Drescher milk and +28° acid (0.42 percent and Hopfengartner (11) inoculated lactic acid) in whey, while for L. bul- milk with Brucella abortus and made garicum it was +53° (0.8 percent several types of cheese which were sam­ lactic acid) in lactose broth which cor­ pled at intervals from near the rind responded to +208° (3.12 percent and near the center. The viability of lactic acid) acid milk and to +66° the organisms were determined by cul­ (1.0 percent lactic acid) acid in whey. turing and guinea pig inoculations. She recognized that there were many The cheese was stored at 4 to 5° C. other factors entering under natural In Emmenthaler cheese, the organism conditipns which could influence the survived 49 days in both the rind and results such as temperature, character central portion. In Dilikatkase they of initial microflora, associative action, recovered the organism from the rind metabolic products, and antibiotic and central portion in 35 but not 42 action which could either hasten or days while in Tilsiterka.se they found retard the destructive action of the the organism to remain vjable in the lactic acid bacteria. inner part of the cheese for 91, days Yale and Marquardt (57) in their J ournal of Milk T echnology 139 work with Streptococcus pyogenes as well as titratable acidity since this found that these organisms died out would have been a better indicator. within 24 hours in cottage cheese at However, from their table I, acidity pH of 4.57 to 4.32 while in Limburger did affect the viability of E. typhosa cheese where the pH values ranged because the acidity for duplicate cheeses from 6.6 on the interior to 4.85 near made from the same batch showed the surface the maximum survival of acidities consistently higher for those the organisms was between 28 and 51 cheeses held at the higher than at the days in one lot and between 9 and 14 lower temperatures for both November days in another lot of this cheese. 25, 1942, and January 23, 1943, ap­ However, in Cheddar cheese where the proximately 5 to 6 and 7 to 8 months pH values did not drop below pH 5, respectively after the cheese was made. the Strept. pyogenes remained viable It was not until approximately 10 to for 18 weeks when the cheese was 11 months later, April 13, 1943, that cured at 45° F. and between 9 and 11 the acidities for the cheeses held at weeks in a duplicate cheese cured at the two temperatures were practically 62° F. Of course there were other equal. It would appear from these and factors operative such as salt and mois­ other data that the higher acidities de­ ture in addition to temperature in these veloped at the higher temperatures was cheeses. Nevertheless acidity played an important factor in killing off the an important role in the viability of the organisms. bacteria. Versilova (54) likewise found acid­ M in im u m S a n ita r y R equirements ity and temperature were important A committee representing the Wis­ factors in determining the viability of consin Cheesemakers’ Association, Brucella melitensis in sheep’s milk. Wisconsin Milk Producers’ Associa­ At a pH of 6.0 to 6.8, it remained tion, the University and the State viable for 22 to 40 days in sheep’s Department of Agriculture of Wiscon­ milk held at 11° C. whereas at pH 4.0 sin, and the National Cheese Institute to 5.0 it remained viable 15 but never framed acceptable minimum sanitary more than 30 days. However, in milk requirements * for cheese factories and kept at 37° C. it frequently died out recommended their official adoption by the first few days. Wisconsin as well as by other states More recently Campbell and Gib- producing cheese. bard (8) in studying the longevity of As Freidel and Yale (14) point out various smooth type strains of E. the cheese industry itself 'is deeply con­ typhosa in experimental commercial cerned with proper public health pro­ cheese found the temperature at which tection for cheese and feels that all the cheese was held to be more impor­ concerned would benefit if all states tant than the acidity on the viability of would adopt uniform regulations. E. typhosa. They state, “It was ex­ Since cheese is so widely distributed, pected that the acidity of the cheese this would make compliance with might have played some part in the state regulations much easier for the death of E. typhosa and, although it is industry. true that the cheese held at high tem­ perature developed acid more quickly P asteurized M il k for C h eese than those held at low temperature, As a result of the long list of epi­ there does not seem to be any correla­ demics and food poisonings in which tion between acidity and viability of cheese was either directly or indirectly inoculated bacteria in different cheese.” implicated, it became evident that addi­ It is unfortunate that Campbell and tional safeguards were necessary in Gibbard (8) did not record pH values order to produce cheese free of these 140 Cheese E pidemics agents. Pasteurization was the only milk, or skim milk or had been allowed logical answer. In addition to pasteur­ to cure or ripen at a temperature of ization as a health measure, it has been not less than 35° F. for a period of shown by the Bureau of Dairy In­ not less than 60 days, from date of dustry, U. S. Department of Agricul­ manufacture. ture, that cheese made from. a good In the meantime our good neighbor, grade of pasteurized milk to which has Canada, had taken similar action to been added a good starter is more uni­ stop the numerous outbreaks of disease formly high in quality, and further­ traced to cheese by passing a regula­ more, that it is possible to ripen such tion which became effective August 1, cheese at 60° F. instead of 50° F., 1945. This regulation requires: thereby reducing the curing time of six 1. Every manufacturer of cheese by to eight months to three to four months. the Cheddar or other process from raw Cheese so made and cured develops or pasteurized milk that yields a hard- more and a better flavor than cheese pressed cheese shall mark or brand made from unpasteurized milk and held within 24 hours after removal from the at 50° F. for six to eight months. press every merchandising unit of such Therefore, there are two most excellent cheese correctly and distinctly with the reasons now for pasteurizing milk for date of manufacture indicating the day, cheese—an economic as well as a health month, and year when such cheese was consideration. put into press. 2. No person shall cut any Cheddar S tate L aw s R eq u ir in g P asteuriza­ or other hard-pressed cheese made from t io n of M il k for C h eese raw or pasteurized milk for sale or California in 1944 was one of the consumption as such in Canada within first states to pass a law requiring that a maturing period of 90 days from the all cheese sold to the retail trade shall date of manufacture. Throughout the be pasteurized or made from pasteur­ first 10 days of said maturing period, ized cream, milk, or skim milk which of 90 days the temperature of storage has been pasteurized, except cheese shall be maintained at not less than which has been allowed to ripen or 58° F· and throughout the remainder cure for a minimum period of sixty of the period, at not less than 45° F. days. Further requirements are made for labeling the variety, grade, factory Ge n er a l D isc u ssio n number, state· of origin, and date of A review of the literature shows that manufacture.' This law resulted from cheese has caused a great deal of food an outbreak of typhoid fever caused poisoning since the cause of food by green cheese in which there were poisoning began to be investigated 79 cases in nine counties in California scientifically about the beginning of the and four in Nevada. nineteenth century. At first the search Colorado likewise passed a similar was for a chemical poison produced state law which became effective Janu­ biologically during putrefaction. Thus ary 1, 1945, which requires that all there was isolated a class of basic cheese shall be pasteurized or made chemical compounds known as pto- from pasteurized cream, milk, or skim mains such as amylamin, putrescin, milk except cheese which has been cadaverin, neurin and tyrotoxicon, allowed to ripen for a minimum period some of which were poisonous and of 120 days or longer if deemed neces­ some non-poisonous. However, when sary. In the same year New York Pasteur announced the germ theory of amended the State Sanitary Code to disease, research workers devoted their require that cheese be pasteurized or efforts to finding a bacterial rather that it be made from pasteurized cream, than a chemical cause for the effects J ournal of Milk T echnology 141 noted. This resulted in finding that the M. tuberculosis persists for a long cause of most food poisoning was due time in cheese according to all experi­ to specific bacteria or groups of bac­ ments to determine. its viability in teria such the Salmonella, Eberthella, cheese. Cheese does not appear to be staphylococci, streptococci and various a serious source of botulism since very strains of Cl. botulinum such as A, B, few epidemics have been traced to Cl. C, D, and E. These groups of bacteria botulinum. What few there have been acted principally in one of two ways have been traced to home-canned cheese either by establishing themselves in the where doubtless the conditions of intestinal tract or by producing a sol­ manufacture precluded the possibility uble thermostable toxin on the con­ of the formation of sufficient acid or taminated food which was responsible other abnormal conditions not found in for the illness. commercial practice. Experiments on the longevity of pathogenic baicteria in cheese show that S u m m a r y and Co n clu sio n s they remain viable for varying periods Cheese has caused a great many epi­ of time. Two States, California and demics of disease. The organisms most New York, have adopted a 60-day and commonly associated with cheese-borne Colorado a 120-day holding period for infections are E. typhosa, the Sal­ cheese made from unpasteurized milk monella group such as Salmonella or cream. Canada requires a 90-day aertryke, Salmonella suipestifer, and holding period for cheese made from Salmonella schottmiilleri, of the Bru­ either raw or pasteurized milk. In view cella group Brucella melitensis, and to of experimental evidence, it would ap­ a lesser extent Clostridum botulinum, pear that the 60-day holding period and streptococci. There are no reports is too short a time. in the literature of undulant fever due There are conflicting results on the to Brucella abortus or septic sore longevity of E. typhosa in cheese. ■ Ex­ throat due. to streptococci caused by perimental work on a commercial scale eating cheese despite the fact that these by two groups of investigators show organisms surely must be present at different results for cheese. Wade and times in raw milk made into cheese. Shere (56) showed the longest sur­ There is no evidence that Escherichia vival time for E. typhosa to be 36 coli is a health hazard although it is days whereas Campbell and Gib- an economic one in cheese. bard (8) found them present in some The conflicting results regarding the cases and under, certain conditions viability of E. typhosa in the experi­ after 10 months. The evidence would ments with commercially prepared indicate that the Salmonella group of cheese may be due to the type and bacteria most likely would die out strain of E. typhosa used by the dif­ within the 60-day period. The records ferent investigators. Wade and Shere show that cheese does not appear to used a culture of typhoid bacilli which be a very serious source of undulant they isolated from a 57-year-old woman fever due to Brucella abortus but that who had had typhoid fever in 1900 Brucella melitensis is, especially cheese which was about 27 or 28 years pre­ made from raw, unpasteurized, ewe, or vious. So it may have been an R or goat milk. Streptococci isolated from rough strain of the organism. Camp­ septic sore throat persisted in Cheddar bell and Gibbard used a smooth Vi cheese for as long as 18 weeks but strain which might be more resistant died off within the 60-day period in than the rough strain. cottage and Limburger cheese. Despite From all the available information it this fact, there is no record in the would seem that the 60-day holding literature of an epidemic of septic sore period is too short a time. The cheese throat due to eating cheese. does not have time to ripen, and there 342 Cheese E pidemics

may also be too many viable patho­ 12. Eyre. Part IV, pp. 25-27, Report genic bacteria present at the end of 1905-1907, Great Britain Comm, for the In­ vestigation of Mediterranean Fever. this time. A 90-day holding period 13. Foley. 11th Ann. Kept. Prov. Bur. should be the minimum time required. Health, 1932-1933, p. 25, Montreal, Canada. This gives the cheese time to ripen, 14. Freidel and Yale. J. Milk. Tech., 8 , 49 and practically all pathogenic bacteria (1945). 15. Galtier. Comp. Rend. Acad. Science, should have died or have become 104, 1333 (1887). attenuated by the end of this time. A 16. Gauthier and Foley. /. Milk Tech., 7, 120-day holding period such as Colo­ 211(1944). rado requires is much better and safer 17. Graham-Stewart and Associates. Brit. for cheese made from raw unpasteur­ Med. J ., 1, 1934 (1928). 18. Gilman, Dahlberg, and Marquardt. I. ized milk. Dairy Science, 29, 71 (1946). Pasteurization is the only safe pro­ 19. Harrison. 19th Ann. Rept. Bureau of cedure to recommend or require. It is Animal Ind., 217, 1902. [Also Ann. A gr. not only a safe procedure but also an Suisse, 1, 321 (1930).] 20. Heim. Arb. a. d. Kaiserl. Gesundheit, economic one since cheese made from 5, 294 (1889). pasteurized milk or cream can be rip­ 21. Hucker and Marquardt. 10th Ann. ened in half the time because it can Rept. N . F, Assn. Dairy Milk Inspectors, be ripened at a higher temperature, p. 171, 1936. 60° F. instead of 40° F. or lower. 22. Hormann and Morgenroth. Hyg. Kund., 8 , 1081 (1898). Furthermore, if pathogenic bacteria are 23. Jordan. Food Poisoning. University present, they will die more rapidly at of Chicago Press, Chicago, 115 pages, 1917. the higher than at the lower tempera­ 24. Lerche. Ztschr. f. Infektionskrank., ture in cheese. 38, 253 (1931). 25. Levin. / . Lab. and Clinical Med., 2, A combination of pasteurization and 761 (1917). a 90-day holding period would be more 26. Linden, Turner and Thom. Pub. nearly ideal as well as economically Health Repts., 41, 1647 (1926). sound since it would produce a safe as 27. Macaulay. Lancet, II, 1012 (1922). 28. Mohler, Washburn and Doane. 26th well as a mature cheese. Ann. Rept. Bureau of Animal Ind., 187, (1909). REFERENCES 29. Nevin, J. Infectious Diseases, 28, 226 (1921). .. 1. Baker. Michigan State Board of 30. Northrup. Mich, Agr. Exp. Station. Health Report, 122-128 (1884). . Tech. Bull. 9, 1911. 2. Barthel, Chr. Bakteriologic des Meiere- 31. Peres and Granon-Fabre. Bull. Soc., ivesens, p. 116. Cited by Northrup (30). Sci. Vet. Lyon, 39, 110-113 (1936). Ab­ 3. Bassenge. Deutsche. Med. Mach., 29, stract in Veterinary Bull. (Weybridge), 7, 675, 697 (1903). 414 (1937). Cited by Gilman et al. (18). 4. Behla. Handbuch. d. Fechnischen My- 32. Ranta and Dolman. Canadian J. Pub. kologie., 2 Lafar p. 36. Health, 32, 73 (1941). 5. Bowman. Canadian P. Pub. Health, 33, 33. Reed. J. Amer. Med. Assn., 21, 354 541 (1942). (1893). 6. Blix and Tesdal. Norsk. Mag. f. 34. Rev. in Bull. Hygiene, 2, 825 (1927). Laegividenskapen, 89, 689-707. Cited by 35. Rich. Am. J. Pub. Health., 13, 210 Tanner, Food-Borne Infection and Intoxica­ (1923). tions, p. 225, 1933. 36. Rabinowitch. Part I, 123—G, Cornet’s 7. Carpenter and Book. Amer. J. Pub. Die Tuberkulose (1907). Health* .18, 743 (1928) 37. Rowland. British Med, I., No. 1799 8. Campbell and Gibbard. Canadian I . (1895). Pub. Health, 35, 158 (1944). 38. Savage and W hite. Med. Research 9. Dack. Food Poisoning. University of Council. Spl. Rpt. Series, 92, 1925, p. 90. Chicago Press, Chicago, Illinois, pp. 42-43 39. 4------ibid., 91, 1925. (1943). 40. Schytte and Tesdal. Norsk. Mag. f. 10. Dolman. Canadian I . Pub. Health, 32, Laegevidensk., 89, 689 (1928) . 183 (1941). 41. Schroeder and Brett. J. Amer. Vet. 11. Drescher and Hopfengartner. Miinchen. Med. Assn., 52, 674 (1917). Tierdretl. Wchnschr., 81, 465, 485, 496, 507, 42. Smith. /. Hygiene (Cambridge), 34, 519 and 533 (1930). 242 (1934). J ournal of Milk T echnology 143

43. Swanner, R. O. Unpublished Report 50. Vaughan. Ztschr. f. physiol. Chem., N. Y. State Department of Health, 1939. X, 146 (1886). Cited by Yale and Marquardt (57). 51. Vaughan and Novy. Ptomains and 44. Stiles. Rocky Mountain Medical Jour., Leucomains. Lea and Febiger, Philadelphia, 42, 18 (1945). 1896, p. 83. 45. Sternberg. Report Michigan State 52. Vaughan and Novy. Ibid., pp. 94-97. Board Health, 1885. 53. Vaughan and Perkins. Arch. f. Hyg., 46. Spica. Chem. Absts., 10, 1559 (1916). 27, 308 (1895). 47. Timmerman. Nederl. tijdschr. v. 54. Versilova. Brucellosis in Sheep, pp. genesk., 81, 443 (1937). Abst., J. Amer. 407-417. Moscow : Viem. Publ. Dept. Ab­ Med. Assn., 109, 1590 (1937). stract in Veterinary Bui (Weybridge), 7, 48. Thompson. Canad. Med. Joum., 29, 414 (1937). Cited by Gilman et al. (18). 9 (1933). 55. Veloppi and Jaubert. Rev. Gen. de 49. U. S. Naval Bull, 25, 484 (1927). Med. Vet., 44, 513 (1925). Cited by Gilman et al. (18). 56. Wade and Shere. Amer. J. Public Health, 18, 1480 (1928). * These requirements may. be obtained from Dr. E. W. Gaumnitz, National Cheese Institute, 57. Yale and Marquardt. J. Milk Tech., 110 North Franklin St., Chicago, Illinois. 3, 326 (1940).

GERMAN CONTINUOUS BUTTER CHURN

A novel German continuous buttermaking machine, captured in Germany by a Quartermaster Corps Intelligence Team and brought to the United States for testing.

A novel German continuous butter­ Research Committee of the American making machine has been brought to Butter Institute, under contract with the United States for testing. Results the Quartermaster Corps Food and of the test will be made available to Container Institute (formerly the Sub­ American industry after research is sistence Research and Development completed, in about three to six Laboratory). months. The machine will not be dis­ Experiments on application of the played publicly until then. machine to American dairy plant opera­ Continuous buttermaking machines tion will be conducted under the super­ have not been used commercially in the vision of Dr. H. A. Ruehe of the De­ United States, though two companies partment of Dairy Husbandry of the have developed experimental models University of Illinois in the Beatrice and set up pilot plants. The German Creamery Company plant at Cham­ machine was designed to produce 1,500 paign, 111. pounds of butter per hour, according The machine will be closely re­ to the Quartermaster Corps Intelli­ stricted during the tests, to make sure gence Team that captured it. It occu­ that all dairy and equipment companies pies less space than American churns have an equal opportunity to use the of similar capacity. information. Findings will be re­ The machine was produced by the ported to the Quartermaster Corps and Roth Moelkerei M aschinenfabrik, turned over to the Office of the Publi­ manufacturers of dairy equipment in cation Board for general release. Stuttgart. Testing will be conducted by the (Continued on page 155) ; 144

Interpretation of Pasteurization Recording Charts

C h a r l e s E . G o t t a t Michigan Department af Health, Lansing, Michigan

h a r t s of pasteurization recording period, when the milk is heated in the C thermometers are the only means vats, the pasteurization vats or holder available for furnishing the plant should be so operated that the recorder operator and owner, or the inspector charts will indicate at least 143 de­ and health officer with a record of the grees Fahrenheit for a period of not pasteurization process. It is only upon less than the following: this record that the pasteurization (a) If the cooling process is started plant operator can show that he actually ■ in the holder simultaneously has pasteurized his milk supply. Like­ with, or before, the opening of wise, it is also upon this record that the outlet valve, a 30-minute the inspector or health officer can de­ holding period shall be shown termine whether or not the pasteuriza­ . on the chart. tion of milk is being properly accom­ (b) If cooling is started in the pas­ plished. It is essential, therefore, that teurization vat or holder after the record be accurate and complete if the opening of the outlet valve it is to be of any value. or is done entirely outside of For the purpose of this discussion, the vat or holder, a holding only pasteurization recording ther­ period of 30 minutes plus the mometer charts for pasteurizing at 143 emptying time to the level degrees for 30 minutes will· be covered, of the recording thermometer and we will assume that the indicating, bulb, or 30 minutes plus the recording and air space thermometers time interval before the cooling meet the specifications for time and of the milk was started in the temperature accuracy. (Such speci­ vat, shall be shown on the fications for thermometers can be chart. found in the 1939 edition of the No milk should be added to the pas­ U.S.P.H.S. Milk Code.) _ We will teurizing vat after the start of the also assume that the pasteurization vat holding period. The holding period is is properly constructed, so that if calculated from the time the milk properly operated, it will assure pas­ reaches the required temperature after teurization of every particle of milk in the addition of the last milk in the vat. the vat. The manner of providing a com­ Assuming that the thermometers are plete record on the chart is relatively accurate and that the pasteurization simple. All recording thermometer vat is properly constructed, we have charts should be preserved for a mini­ but two important matters to control, mum of ninety days. No chart should insofar as pasteurization itself is con­ be used for more than one day and all cerned. They are: First, minimum charts , should have the following in­ holding time, and secondly, proper formation noted on them by the oper­ temperature. Other essential informa­ ator of the pasteurizer: tion should be included on the chart. (a) Date. To insure a minimum holding (b) Number or location of the re­ corder if more than otie is used. N o t e : This paper was designed to teach inspectors and sanitarians in Michigan who (c) Reading of the indicating ther­ come in contact with the holding method of mometer at a time indicated on pasteurization. the chart during the holding J ournal of M ilk T echnology 145

CHA RT I

period. This same notation from the field and have not been shall be made at least monthly altered. by the inspector whose initials Chart No. 1. Improper Chart— will be entered opposite the This chart does not meet specifica­ recorded reading. tions and is of no real value. (d) The time accuracy of the rer (a) It was used for more than one corder, as found by official tests day and therefore does not give shall be entered on the charts any accurate information as to . monthly by the inspector. the actual date of pasteuriza­ (e) Amount of milk or milk prod­ tion. ucts represented by the chart. (b) There is no notation relative to (f) Record of unusual occurrences. the amount of milk or milk (g) Signature or initials of operator, products that were processed. In order that we fully understand (c) There is no signature or initial these principles, let us study and then to indicate who was in charge discuss the following charts. (Series of the processing operation. of slides shown.) These charts are (d) Each daily line record does some that have been‘taken directly not record a long enough 146 P asteurization R ecording Charts

CHA RT II

period of operation. You will been held for only 10 minutes. note that the line record shows It is because of this that it is only a 30-minute 143-degree essential to insist on a com­ Fahrenheit record and then the- plete record of the complete record is discontinued. This pasteurization process by leav­ means that if an operator ing . the pen arm on the chart heated the milk up to 143 de­ during entire day’s operation. grees Fahrenheit, held it at that Chart No. 2. Improper Chart— temperature for 10 minutes and This chart is absolutely valueless, in­ then began emptying the vat asmuch as it has no definite informa­ for filling and bottling and it tion on it. There is no date, no took 20 minutes to empty the signature, no indication of volume or vat dowri to the bottom of the product processed, the line records are recorder thermometer bulb, the not complete, nor are the charts line record would still show identified in any manner. This type 30 minutes holding when in of chart indicates lack of proper realilty some of the milk had supervision. J ournal of M ilk T echnology 147

" 0

©

CHART III

Chart .No. 3. Improper Chart— the volume of milk processed nor the This chart has value but does not specific product processed, nor does it supply complete information. The indicate that the thermometer reading chart does give a line record of the was checked during a holding period. complete day’s operation, yet it is With very little added information dated and signed. It does not, how­ the record on this chart would be ever, give any information relative to complete. 148 P asteurization Recording Charts

CHA RT IV

Chart No. 4. Improper Chart— checked during a holding period. As This chart has only partial informa­ a matter of fact, the pasteurization tion and it was determined during in­ process was being carried on between spection that the line record was in 10:00 a .m . and 12:30 a .m ., but the error with regard to actual time recording chart indicates that the process occurred between 5 :30 and indicated. 8:00 o’clock, which is in error. This The chart lacks information as to error occurred because the chart was volume and specific product being not properly placed on the recorder. processed and there is no indication The line record, too, should be ex­ that the thermometer reading was tended to tell a complete story. CHART V

Chart No. 5. Improper Chart— processed nor of the product being This chart looks good and does give processed. There is no date or signa­ information of value to the processor ture of operator and there is no indi­ and inspector, but it lacks some neces­ cation that the thermometer reading sary information. There is no nota­ was checked during, a holding period. tion relative to the volume of milk ISO P asteurization Recording Charts

CHA RT V I

Chart No. 6. Proper Chart—This (d) The volume milk processed is chart was properly maintained and has noted. all the information needed. It does (e) The initials of the operator have have the following: been placed on the^ chart. (a) Correct starting time of opera­ (f) The notation that this chart is tion and date. a record of the processing in (b) Accurate line record of com- vat No. 2 is also made. ' plete processing. (g) There is also a notation that (c) indication that the thermometer, the inspector looked at the was checked at 12:00 o’clock record and okayed it on and that the indicating and 2/14/45. recording thermometer checked All necessary information is avail­ at 144 degrees Fahrenheit dur­ able and the record is of full value to ing this holding period. . the plant operator and to the inspector. J o urna l of M il k T echnology 151 0

0} CHART V II Chart No. 7. Proper Chart— of having a properly maintained chart: This chart also gives all the informa­ 1. The plant operator will be as­ tion needed for the proper interpreta­ sured that his recorder chart is tion of the chart. This chart does, in full compliance with the law. however, maintain a' record on two 2. In case of court action involving pasteurization vats instead of the usual suits or any other matters, the one. In this case, there are two vats, plant operator can have confidence namely, the north vat and south vat. that he has a complete record and The recording chart shows that the re­ can in detail explain the opera­ cording thermometer was in the vats tions that occurred in any pas­ of milk being pasteurized throughout teurization vat at any time during the pasteurization process. any day. After having studied these charts it 3. In Case laboratory examinations of is plain to see that they must be com­ the. milk show high bacterial plete and accurate if they are to be of counts or positive phosphatase any value. It is also evident that the tests, the recorder charts can be maintenance of a proper chart is rela­ of material assistance in locating tively .simple and that there can be no the trouble. excuse for improper charts. Before 4. It is good business to have accu­ closing we will list a few advantages rate and complete records. 152

Sanitary Standards for Storage Tanks for Milk and Milk Products Formulated by

I nternational A s s o c ia t io n o f M i l k Sa n i t a r i a n s U. S. P u b l i c H e a l t h S e r v i c e T h e D a i r y I n d u s t r y C o m m i t t e e As of March 13, 1946

t is the purpose of the IAMS, US content of not more than 0.12 percent. I PHS, and DIC in connection with The weld area and deposited weld the development of the 3A Sanitary metal are equally as corrosion-resistant Standards program to allow and as the parent metal. encourage full freedom for inventive The inside lining surface is at least ggnius or new developments. Storage as smooth as Nq. 4 mill finish on stain­ tank specifications heretofore or here­ less steel sheets. after developed which so differ in The material used for the inside lin­ design, material, construction, or other­ ing is not less than 14 U. S. standard wise as not to conform with the fol­ gauge stainless steel.' lowing standards, but which, in the Public Health Reason: Experience has fabricator’s opinion, are equivalent or demonstrated that 18-8 stainless steel with a carbon content of not more than 0.12 per better, may be submitted for the joint cent and with No. 4 mill finish can be consideration of the IAMS, USPHS, cleaned and remains smooth, and that and DIC, at any time. stainless steel plates of the 14 U. S. stand­ ard gauge withstand buckling. 3A Standards 2. Outer shell: The outer shell on an Tanks to be used for the storage of milk or milk products, conforming insulated tank consists of a continuous metal covering which is smooth, sani­ to 3A Standards, comply with the tary, and waterproof. following in design, material, and construction. 3. Insulation: Insulating material is A. Size of Tank: of a nature and amount sufficient to prevent, in 18 hours, an average tem­ 1. Inside diameter or height: Tanks perature rise of greater than 3° F. in having an inside diameter or inside the tankful of water when the differen­ height of more than 96 inches are pro­ tial between the temperature of the vided with specific means that will water and that of the atmosphere is facilitate cleaning and inspection of all 30° F., provided that the material, if interior surfaces. cork, is not less than 2 inches in Public Health Reason: 96 inches is the thickness. maximum diameter or height to which a cleaner of a tank can, without mechanical Public Health Reason: Insulation is aid, effectively clean and determine by sight necessary to maintain temperatures that will and/or touch the cleanliness of all parts of retard bacterial growth. The foregoing is the interior surface. a standard for insulation effectiveness.

B. Material: C. Fabrication: 1. Inside lining: The inside lining is 1. Welds: All inside and outside of 18-8 stainless steel with a carbon seams are welded. All inside welds J ournal of Milk T echnology 153 are ground flush with the plate sur­ diameter of the outlet opening is 1 face. Outside welds of the inner shell, inches. The outlet opening is located if reasonably smooth, need not be in the center line, at the base of the ground. front head, or in the bottom, adjacent All welds on the inside surface are thereto; or in the case of vertical tanks, so located as to permit grinding and at the bottom of the vertical side, or in polishing to a finish not less than that the bottom, adjacent thereto. of the adjoining surface. The inside radii of all welded or per­ 2. Outlet valve mounting: The valve manent attachments are not less than mounting is of compression type, close inch. Attachments which are re­ coupled, of stainless steel or white movable and which are taken out for metal, and is designed and fitted to per­ the purpose of washing may have radii mit the use, if desired, of single service conforming with 3A Sanitary Stand­ gaskets, so that the valve body may be ards for Fittings. removed for cleaning. Public Health Reason: The outlet for 2. Construction: The tank is so con­ purposes of cleaning and drainage, is located in the front of the tank or in the structed that it will not sag, buckle, or bottom immediately adjacent thereto. prevent complete drainage. Close coupling avoids the formation of a Where the inside head joins the lin­ pocket of milk in which bacterial growth may occur. Interchangeability of gaskets ing of the tank the radius is not less permits the removal of the valve for clean­ than 24 inch. ing, and the minimum inlet size of VA No longitudinal welds are within one inches has been found in practice to be the foot of the bottom center (drainage) minimum which can be readily cleaned. line. 3. Valves: Valves are sanitary in Public Health Reason: This type of fabrication and construction assures an construction, are readily cleanable, and uninterrupted, easily accessible, smooth comply with 3A Sanitary Standards surface, and complete drainage, which per­ for Fittings: Valves need not be of mit and facilitate effective cleaning. leak-detector type. 3: Legs: Adjustable legs of round 4. Inlets: Inlets are of the no-foam stock with sealed bases are provided of type, are sanitary in construction, and sufficient size and spacing to carry the are equipped with a cap. tank when full and to raise the milk outlet sufficiently high to allow for 5. Air vent: A hooded air vent of adequate cleaning. The tank or bracing not less than 3 square inches in free has a minimum clearance of 8 inches opening area is installed at the top, from the floor. toward the front. The air vent is de­ Leg socket exteriors are corrosion- signed so that parts are readily acces­ resistant and readily cleanable. Paint sible and easily removable for cleaning, on non-wearing surfaces is considered and is provided with a punched metal corrosion-resistant. screen having openings not greater than Public Health Reasoning: Legs of 1/16 inch in diameter. round stock are more readily kept free of Public Health Reason: Ease of dis­ accumulated residues of floor washings; mantling and ready accessibility of all sealing of the bases prevents accumulations . parts is essential to regular and effective within the leg stock. Ample space for cleaning. The purpose of the screen is to cleaning the floor under the tank, and the prevent ingress of vermin. lower portions of the tank and its sup­ ports is. essential. 6. Gauge opening: The gauge open­ ing is a stainless steel sleeve not less D. Openings: than 2 inches in diameter, located in 1. Outlet: The outlet is of the flange the head and fitted with an approved type, stainless steel. The minimum 3A cap. 154 Standards for Storage T anks

7. Thermometer opening: One or E. Agitators: more standard 3A fittings are provided 1. Agitators: The agitator shaft is that will accommodate an indicating demountable for cleaning, and has a or recording thermometer interchange­ packless bearing. The horizontal agi­ ably. The thermometer inlet is located tator has a sanitary rotary seal. in the front head sufficiently low to The blades are of sufficient size and permit registering of temperatures so powered as to provide adequate agi­ when the tank contains not more than tation of the product. 10 percent of its capacity. (Adequate agitation for whole milk is Public Health Reason: It is desirable that degree of agitation which, within 20 to be able to ascertain the temperature of minutes, restores uniformity [plus or minus a partial tankful of milk or milk product. 0.1 percent] to the fat content, throughout the capacity volume, after storage for 24 8. Manhole: The manhole is located hours at 40° F.) at the drainage end or side of the tank. 2. Horizontal agitators: If the tank The dimensions of the manhole open­ is provided with but one agitator, it is ing are not less than 15 inches vertical mounted in the front head close to the and 20 inches horizontal. manhole opening. The cover is of the inside-outside swing type, capable of ready removal 3. Vertical agitators: If any agitator and disassembly for cleaning, and may support at the bottom of the tank is be provided with a 1 inch flush sani­ provided, it does not interfere with tary white metal or stainless steel drainage. The point of entrance to the sampling cock. The cover is provided tank shall be protected against dust and with a continuous, sanitary, removable insects. gasket. 4. Alternate agitation: Compressed The frame is so pitched that liquids air may be used, in which event the accumulating on the exterior flange will air is filtered through single service flow away from the milk. filters from which position it is con­ Public Health Reason: The location veyed to the milk in sanitary pipe and specified facilitates the replacement of the disassembled agitator, and observation of fittings provided with sanitary check thermometer and valve mountings, etc., valves. without complete entrance into the tank. Public Health Reason: Agitation, after The minimum dimensions prescribed for quiescent storage, is necessary to restore the manhole opening permit ingress and uniformity throughout the tank content. egress of personnel of average size. Con­ Mechanical agitators can be more effec­ tinuous gaskets have no j oints which may' tively cleaned in a wash vat than in posi­ eventually open to permit the entrance of tion; and packed bearings eventually be­ milk solids. come impregnated with milk solids and bacteria, which subsequently find their way 9. Sight and light glasses: Sight and back into the tank contents, and contami­ light glasses are of such construction nate them. The location of the agitator in that interior surfaces drain inwardly the front head reduces the amount of nec­ and they are demountable for cleaning. essary passage through the tank in its The diameter of the openings into the removal and replacement. tank is not less than 4 inches. Sight F. Tilt of Tank: and light glasses are so placed that the opposite end of the tank, when The construction of the tank is such empty, can readily be observed. The that complete drainage with water can .exterior flare of the opening is pitched be obtained with a pitch not greater so that liquids cannot accumulate. than 1 inch in 100 inches. Public Health Reason: Inability to re­ 1 0 Other openings: All ■ openings move the residue of tank contents or of washing solution, by complete drainage, other than those specified are of sani­ increases the difficulty of effective cleaning, tary design and capped. and nullifies bactericidal treatment to some J ournal of M ilk - T echnology 155

degree. The foregoing standard assures a H. Access to Top of Tank: uniform gradient in the bottom of the tank, so that when it is installed with a slight The tank is provided with ladder pitch drainage will be complete. rungs or a platform if any openings are G. M otors: above the eye level. Motor mounting and drive are of Public Health Reason: Accessories or sanitary construction and sufficient openings located in the upper portion of a clearance is provided to permit easy tank head or side must be readily accessible cleaning. for cleaning and routine use; the top of If motor is mounted in an inverted the tank must be cleaned from time to time. Unless ladder rungs or a platform position, provision is made for drainage are installed on the tank, a portable ladder of the frame. must be used, or the agitator motor or Public Health Reason: Motor and its thermometer may be damaged, or the valve mounting are subject to accumulations of mounting sprung by personnel using it or dust and milk solids, avoidance of which is them as a footing. facilitated by sanitary construction. [Dr. G. W. Grim has resigned from the Dairy Industry Committee.]

GERMAN CONTINUOUS BUTTER CHURN (Continued from page 143)

Standing before the machine, left to right, are Capt. Edward Barrett, Administrative Officer, Quartermaster Food and Container Institute, Chicago; G. W. Shadwick, Chair­ man of Research Committee, American Butter Institute, Beatrice Creamery Co., Chicago; Wilbur Carlson, member of QMC Intelligence Team which captured churn, now with Kraft Foods Co.; and Dr. H. A. Ruehe, Department of Dairy Husbandry, University of Illinois, Champaign, 111. 156

Report of the Committee on Frozen Desserts

h e frozen desserts industry like all and abiding convictions regarding, qual­ Tother industries is in a transition ity. Many of them do not really know period from a war to a peace time basis. what quality means, what it stands for. W ar left its mark on this industry as Quality is of such a nature that it is it has on everything else in the world. like a virtue. Most people recognize Shortage of labor and materials and an it even though they can not define it. increased demand for almost any kind Although the nature of quality is such of product created a mighty tempting that it is hard to define, yet practically situation for the unscrupulous manu­ all the elements' that go to make up facturer. A dearth of inspectors and quality in a food such as ice cream are other peace-time controls did not help known. matters. There were those who would The elements of quality in ice cream have permitted the use of starch fillers are: to help stretch the gallonage. How­ 1. Good clean, fresh, or properly ever, in general it can be said to the preserved, disease-free ingredi­ credit of the industry as a whole that ents such as milk, butter fat, milk they kept their product up to the solids, stabilizers, flavors, colors, standard required by the law during sugar, fruits, and the like. the emergency. That manufacturers of frozen desserts did do so well during 2. Proper mixing and blending of this period despite almost insurmount­ the ingredients. able difficulties reflects great credit 3. Manufactured in sanitized, ap­ upon their training and integrity. proved machinery by intelligent, Years of hard work and education by clean, and healthy workmen. sanitary inspectors and the dairy de­ 4. Stored in clean refrigerator partments in the various agricultural rooms until sold. colleges had left its imprint on the in­ 5. Stored and dispersed by the re­ dustry to the extent that when the tailer in a sanitary manner and going got hard and temptations arose, served at the proper consistency their training told them there was only to the customers. one thing for them to do—to make a sanitary, standard product of good One could write a great deal on each quality despite the handicaps. In fact, of these five headings and upon the the smart operator kept his quality at individual topics under each heading. the prewar level regardless, knowing As a matter of fact all the literature that it would be good business and his on ice cream deals with various aspects best advertisement. of ice cream comprised under these five headings. Q u a lity in I ce Cream These days the theme song is R eport of O t h e r Co m m it t e e “quality.” Someone has aptly said that M em bers Quality Unlimited is the Post-War As usual, the report of the other Gravy train. It is wonderful that so members of the Committee make up many people are becoming quality- the meat of this report. As we read minded all at once. It is a fine thing. Mr. Ghiggoile’s report, we can not but It pays good health and economic divi­ admire the fine work which California dends. The only trouble with such is doing under his able direction. His manufacturers is that they have no deep reports from year to year should be J ournal o f M i l k T echnology 157 an inspiration to other states to pass and military, completely upset the similar laws and regulations. The de­ whole dairy picture in the South. The scription of an automatic machine for problems created were great but they making ice cream and other frozen had a fine group of leaders like Mr. dessert novelties indicates just how far Scott to solve them in the best possible we have progressed in the past twenty- way. five years. In 1919 in an article on At the northern end of the continent ice cream sanitation, I described such Mr. Cameron reporting for Canada an ideal machine. One of the readers paints a picture very similar to that taking the article too literally wrote found in the United States, viz., short­ and asked where such a machine could age of materials and labor and a greatly be bought. After writing to a great increased demand for frozen dairy many manufacturers, I had to write products. There was some lifting of him that no such machine was to be restrictions such as substitutes for had. sugar but on the whole quality was In his report, Dr. Krog gives us maintained practically at the pre-war the situation at the eastern end of the level. How different were the condi­ United States where dairy products tions in countries more directly affected are not as plentiful as in the mid-west, by the war. Ice cream made in Eng­ and a part of them must be shipped in. land during the war was but a mere They are more concerned with plastic shadow of what it was prior to the cream, butter-oil, milk powder, and the war. The following are typical for­ like since these products are more eco­ mulae used by English manufacturers nomical and convenient for them. “A” before the defeat of Germany and “B” at the time of the defeat of Japan: 1 Dry mix for ice cream has also re­ ceived some attention since it was made A B and used by our Armed Forces over­ Ingredients Ounces Ounces seas. It was estimated that during one M argarine...... 21.S 18.75 year they would use about 150 million Sugar ...... 20.0 18.00 Skim milk powder...... 21.0 5.25 pounds of dried mix which would make Soya flour ...... 2.0 7.00 about 75 million gallons of ice cream. Wheat flour...... 7.00 Dry mix for ice cream-making has G elatine...... 1.0 future possibilities under certain condi­ Manucol ...... 0.50 Glycerin-monosterate ... 1.00 tions especially for those who are a Salt ...... 0.25 long distance from the source of sup­ W ater ...... 116.5 122.25 plies. It must be competitive, equal to Total solids...... ' 35.0% 31 or superior in quality to fresh mix, have a keeping quality'of from three So while the quality of frozen dairy to six months, comply with all health products, especially ice cream, may standards, and its use must be per­ have eased off slightly during the War, mitted by local or state laws. The same certainly they did not deteriorate to factors which affect the keeping quality the point that they did in many other of whole dried milk are operative in countries. As dairy products became dry ice cream mix. The same pro­ scarce, one of the most notable changes cedures which produce a high quality, which occurred was not so much the whole, dried milk likewise produce a reduction in quality of ice cream as the high quality dry ice crearri mix. switching to other frozen dairy prod­ Mr. Scott’s report is representative ucts such as water ices and sherbets. of the entire southern part of the coun­ However the shortage of sugar cur­ try. Normally having only sufficient tailed even their production. milk and dairy products for their own 1 Skertchly, C. The Ice Cream. Trade Jour., need, the great influx of people, civilian p. 38, Dec,, 1945, 158 R eport on F rozen Desserts

Report of O. A. Ghiggoile Chief, Bureau of Dairy Service, California Department of Agriculture The public expected better ice cream to this product because it has the ad­ after the war and they are receiving it. vantage of being non-perishable. The Almost overnight, with the lifting of comparative price between liquid mix governmental restrictions (except on and dry mix may easily be the factor sugar), the sherbet-ice cream mixtures which determines its future. and water ice substitute products used The war has done something star­ for milk shakes and in frozen bars, dis­ tling to the public. We have become appeared from the market. As a conservative-minded. Victory gardens ; wartime measure the Director of Agri­ can your own fruit and vegetables; culture changed the citric acid require­ freeze your surplus food; these things ment on sherbet from thirty-five have brought forth a tremendous new hundredths to two-tenths of 1 percent. industry—the frozen food locker busi­ This permitted the production of a low ness and the deep freeze home storage acid sherbet which could be used in units. These things are with us to the preparation of milk shakes. The stay, and the sub-zero domestic freez­ law requiring at least 10 percent of ing unit should serve to the advan­ fruit was not changed however, and tage of the commercial ice cream most manufacturers used apple puree manufacturer. to satisfy this standard. This product There have been many improvements is now almost entirely replaced with in dairy plant construction during the ice milk of prewar composition. past few years. Floors and walls are The war taught us one important now of tile—easily kept clean and thing about food habits—they can’t be always attractive. Glass block walls changed overnight. G. I. Joe wanted are not only sanitary but are attractive, ice cream and he wanted it no matter easily cleaned, and permit more inside where he was—Italy, India, France, daylight. Ceiling construction is now Iwo Jima—and to a large extent he of such a design as to permit the steam got ice cream. This miracle was and air rapid escape through overhead accomplished by the production of sky-light ventilators. This is accom­ powdered ice cream mix. Millions of plished by doing away with the right pounds of such mix were processed in angle juncture between the wall and California during the war. Many prob­ ceiling and providing a 45° angle slope lems beset the production of dry mix on the upper part of the wall. Air- but the most troublesome was that of conditioning is making its introduction rancidity development. Through re­ into dairy processing plants. search, both private and governmental, Dairy equipment manufacturers tell this difficulty was overcome by her­ us not to expect anything that is much metically sealing the cans, withdrawing different from the present processing the air, and replacing with nitrogen. machinery. The continuous process for Recently an Army major told me that making butter, we are told, will prob­ he had eaten some ice cream made from ably be the most revolutionary. But dry mix that had been stored in Alaska we are promised continued production for two years. He pronouficed the of equipment of sanitary design. The quality as good and received similar new homogenizer and viscolizer have opinions from his men. shown amazing improvement in sani­ Just what the postwar market possi­ tary construction: no packing glands, bilities are for dry mix it is too early easily taken apart, complete access to to state. Already small packages of the all working parts for ease of cleaning, product are being put up for domestic stainless steel construction, and remov­ use. Counter type freezers may turn able block are a few of the features that J ournal of M ilk T echnology 159 appeal to a sanitary-minded inspector. sticks into the stick holder, is com­ Pasteurizers equipped with .flush type, pleted without a hand coming in con­ leak detector valves are rapidly re­ tact with the product. Some manufac­ placing the outmoded vats which had turers, at our suggestion, have con­ the old style coil stuffing-boxes, and verted case type bottle washers to the dead-end valves. Stainless steel sani­ job of washing and sterilizing the tary pipes and fittings are taking the molds used in making molded frozen place of the tinned copper type. In products. This not only saves time fact, one manufacturer has informed us but does an excellent job of cleaning that they manufacture stainless sanitary and sterilizing. The members of our pipes to the exclusion of any other type. inspection staff, in cooperation with the The Armed Forces order their ice frozen confection industry, have worked cream put up in quart bricks, sliced out many of these changes and have eight to the quart. It took millions of made a substantial contribution to such slices to satisfy the Army’s appe­ progress in sanitation. One of our men tite for ice cream. The slice had almost has designed a mold scraper (for use disappeared from the market until the in smaller plants) of one piece, stain­ war came along. The old method of less steel construction with rubber cutting and wrapping a slice of ice scraper blade, readily removable for cream involved quite a bit of handling. easy cleaning. These scrapers are now Now a new automatic cutting and in production and available to the trade. wrapping machine eliminates the touch­ The new model counter type freezers ing of ice cream by hand. Those plants are now on the market and already which do not have volume enough in several have been installed in Cali­ slices to justify the investment in ex­ fornia. These machines reflect many pensive packaging machines are taught improvements in sanitary design. to cut and. wrap in a manner that allows There is a tendency toward the elimi­ no handling of the product. nation of troublesome packing glands We have devoted a great deal of time and their replacement with a removable and study to the sanitary features in­ metal seal. The new dasher can be volved in the production of ice cream completely dismantled for proper and ice milk novelties: frozen coated cleaning. Some manufacturers pro­ or uncoated pieces on a stick. The vide metal legs to keep the equipment process, until recently; consisted of fill­ up off the floor so as to prevent any ing the molds with soft ice cream, accumulation of moisture, slime, or dirt. scraping off the surplus with a squee­ The dispensing of soft or semi-frozen gee, freezing the molds in a brine tank, ice cream or ice milk from these ma­ defrosting, and picking-up the frozen chines into cups or cones has become pieces by hand and putting them in a very popular. One equipment manu­ bag. This method was sloppy and was facturer has marketed a freezer with full of instances where the hands came two freezing barrels of two and one- in contact with the product. half gallons capacity each. While dis­ This old style method has been re­ pensing from one barrel the other is placed with one of modern sanitary de­ freezing a-second batch. This makes sign. The ice cream is frozen in a for continuous operation and avoids continuous freezer, piped to an auto­ any delay between batches. matic filler which fills the mold cavity In this State all counter-type freezers with a measured amount and makes are required to be in a separate room scraping unnecessary; frozen in brine having a floor of concrete, tile, or other tank; defrosted but held in the stick non-absorbent material, and sloped to holder; dipped automatically in choco­ a trapped drain; non-abs'orbent lower late coating; and mechanically bagged. walls; running water; lights; ventila­ The entire process, even to putting the tion ; and facilities for washing and 160 R eport on F rozen Desserts

sterilizing the containers and equip­ in treating both children and adults- ment. Our Department makes avail­ and add that ice cream affords an ideal able, at no cost, a working blueprint vehicle for conveying this miracle drug. which may be used as guide by those Vitamin-enriched ice cream has just who plan to install freezing equipment. been introduced to the consumer. This This plan covers such details as product is too new for any extensive plumbing, floor, wall, window, arid report but does show that ice cream door construction, together with a list has joined the other food products in of the essential State requirements. the general trend toward enriched food. The United States Navy has just No doubt we shall be called upon to released a very interesting report con­ enforce certain provisions relative to cerning the use of penicillin in ice special labeling, having to do with these cream as a cure of certain throat infec­ products. tions. They have noted equal success

Report of Andrew J. Krog Health Officer, Plainfield, New Jersey ' I. Revocation of Food Distribution manufacturer of any of the products covered Order # 8 in M .P.R. No. 577 must now restore his formula to his base period one, and is re­ The cessation of hostilities in the quired to maintain his established maximum- Japanese theater on August 14 immedi­ prices. If a manufacturer does not revert to ately altered the program of the coun­ his base period formula, he must correspond­ try with respect to its food resources ingly reduce his maximum price.” planning, production, and distribution. Ice cream formulations should, there­ In March 1945, the restrictions of fore, revert quite rapidly to those of F.D.O. # 8, with respect to dairy prewar products—at least as far as the solids other than butterfat, were re­ dairy fat and serum solids percentages moved. On September 1, 1945', F.D.O. are concerned. # 8 restrictions on butterfat were also removed. M.P.R. # 577, which gov­ II. The Sugar Situation erns prices of ice creams according The situation with respect to sugar to their butterfat contents, still re­ mains in effect. Although this pricing is very much different from that of regulation did not warrant prime con­ dairy fat and solids. The removal of sideration before the revocation of the restrictions on the manufacture of many butterfat feature of F.D.O. # 8, it has items made with sugar has made the provoked tremendous thought since already short market even shorter. that time. O.P.A. announced that sugar quotas The interpretation of the Depart­ for iridustrial users during the fourth ment of Agriculture, made on Septem­ quarter of 1945 are to remain at the ber 6, was: same levels established for the third quarter. The sugar situation is too well “The revocation of W.F.O. No. 8 does not ’ Obviate the escalator clause of M.P.R. known by everyone to require a de­ No. 577. You will note that Section 2.5 tailed summary here. It is to be con­ specifically provides that where, pursuant to sidered only as it affects the ice cream an order of W.F.A., or other agency of the industry. Federal Government, the percentage of per­ mitted use of total milk-solids or butterfat is Experiments to determine the mini­ 80 percent or more, there shall be no per­ mal percentages of sugar necessary in mitted reduction in total milk-solids or but­ ice creams to impart sweetness satisfy­ terfat content.” ing to the normal palate have been “Therefore, since the Department of Agri­ culture is removing all restrictions effective performed recently. Similar determi­ retroactively as of September 1, 1945, the nations had been made years ago when J ournal of Milk T echnology 161

■sugar was plentiful, to determine the fat concentrates from the other sources maximum which could be included in which have become customary to him a mix before the consumer objected. through the war period. ( Sugar, from its price, is cheaper than Sweetened condensed whole and dairy fat, or serum-solids, and is, there­ skim milks have become much more fore, the cheapest ingredient of the popular in the past number of months mix.) of sugar shortage. Many condensing Pyenson and Tracy found that the plants are capable of obtaining sugar consumer will not object to sugar· con­ for conversion into these products, and tents as low as 10.0 percent. Since their purchase by ice cream manufac­ normal prewar mixes contained an turers does not involve the transfer of -average of 15—16 percent of sugar, and sugar points. A properly manufactured highly sweetened mixes even went as sweetened condensed product is a desir­ far as 18 percent, it may be expected able source of both sugar and dairy that the present postwar mix will not solids. Some plants whose equipment achieve the exact composition of the is not adequate have, however, flooded prewar article. the market with much material which In prewar days, some manufacturers is substandard from both the chemical replaced a substantial quantity, fre­ and bacteriological viewpoints. quently up to one-third of sucrose in Plastic cream is still the subject of their formulas, by other sugars— much discussion. From the health dextrose and/or sugar solids from high aspect, plastic cream, though a con­ conversion syrups. The war-devel­ centrate, is not different from creams oped shortage of sucrose has made its containing lower percentages of butter- replacement by these other acceptable fat; the fat and serum-solids relation­ sweetening agents a standard practice. ships are those of a normal cream. Dextrose and high conversion syrup While it has been demonstrated that supplies have been' absorbed so rapidly a good plastic cream can be made only that they too are scarce items. from a good cream, there is no guar­ In many markets, the reduction of antee that all plastic cream will be sugar content was accompanied by the good. Some health departments have introduction of cereal-derived protein considered that plastic cream, contain­ to elevate total solids percentages. The ing more than 80 percent of butterfat, excuse has been given that high con­ is classifiable as “butter,” and have not, version corn syrups solids were not all therefore, enforced their fluid cream classifiable as “sweeteners.” standards with respect to plastic cream. Whereas the substitution of sucrose Butter-oil use has been stimulated by other sweetening materials may be through its increased availability. acceptable from the Food and Drug Butter “set-aside” on Government or­ standpoint, the utilization of cereal pro­ der, which spoiled after inadequate teins in the ice cream formula beyond warehousing, was salvaged primarily the levels permitted for stabilizers con­ as butter-oil. stitutes “adulteration” and “misbrand­ The situation with respect to serum ing” of the product, if it is called “ice solids was eased up at’the beginning ■cream.” of the year, as was noted in the first section of these comments. The pre­ I ll, Sources of Dairy Solids mium on warehousing space has per­ The revocation of the restriction on mitted a high percentage of substandard' heavy cream to consumers has tight­ materials to find its way into ice cream ened up the market with respect to plants. fluid cream for ice cream manufactur­ ing. The manufacturer has found it IV, Other Mix Ingredients necessary, therefore, to continue using In addition to dairy fat and serum 162 Report on F rozen Desserts solids and sweetening materials, ice certain flavoring materials affected the cream mixes may contain egg solids, phosphatase reaction, it was interpreted flavoring materials, and limited concen­ by some control officials that even phos­ trations of “stabilizers.” phatase testing could be eliminated, and The advertisements in ice cream the entire problem of ice cream control trade journals show that egg solids, ignored. blended with materials of non-egg Since very few ice cream formulas origin, are being offered by many sup­ involve the use of raw dairy products, pliers. The only possible justification the phosphatase test is hardly an ade­ for these other materials is that they quate criterion. Where flavoring ma­ might possess stabilizing properties— terials which affect phosphatase are in which case, their concentrations involved, the laboratory pasteurization should be taken into account in deter­ of the sample will yield the flavor effect mining the legality of the mix formula­ to be subtracted from the unitage, to be tion. In many instances, the non-egg ascribed to dairy ingredients. solids possess no stabilizing qualities From what has been detailed above, and serve merely as fillers. with respect to the mix formulation, The ice cream trade journals list a adequate control of ice cream involves tremendous assortment of “stabilizers.” the careful checking of the individual In some instances these preparations ingredients before the mix-manufactur­ are recommended for use at concentra­ ing operation. The proper control of tions well above the legally permitted the finished ice cream still requires the maxima. The stabilizing merits of determination of total count, and of some of the preparations offered are coliform level, as reviewed in earlier not too well established. reports to this committee. The non­ In this connection, some of these replacement of equipment during the products are offered to the trade, mixed war years and the rapid advancement with sweetener and neutralizer. The of obsolescence through increased use use of neutralizers is permitted in some during the war years require that the areas, but not in others. The per­ finished product be controlled more centage composition of these combina­ conscientiously than it ever had been tion materials are rarely disclosed on before. the label, and are very frequently not Reconversion by equipment manu­ taken into account in calculating the facturers will be slow: first, because mix. Some formulas credit the total of the present labor situation; second, dry contents of combination mixtures because of tremendous back-log of to the sweetener category. rated Orders. Moral compulsion will The high cost of labor has made require them being filled first, although fruit products extremely expensive as rating has been discontinued by war well as short. Although most laws agencies. This curtailment might lead restrict the acids used in flavoring to to the replacement of new equipment those of true fruit origin; the advertise­ or parts with makeshift materials. Care ments again disclose that other organic must be reserved in the selection of acids, and some inorganic acids, are this equipment in order that difficulties being offered regularly as substitutes. of sanitation will not be experienced. Ice cream manufacturers will not be V. Bacteriological Control able to obtain equipment replacements War-time shortages of personnel of even 1941 models for a full year or- have, in many instances, caused health more, since their orders were generally control officials to neglect the examina­ not even rated. tion of ice creams. In some areas, the control of the processed product has VI. Carcinogenic Dyes consisted of mere phosphatase testing. Recent studies have revealed that Where it has been demonstrated that certain dyes,, which may be predispos­ J ournal of Milk T echnology 163 ing to cancer, have been used for litho­ ice cream from the container by licking. graphing or printing of ice cream It is respectifully urged that the containers. This practice should be Committee bring to the attention of the discouraged inasmuch as it is particu­ members of its parent organization, the larly dangerous in those packages used very great need for a resumption of to contain individual servings as chil­ control of the entire ice cream industry. dren are prone to remove the adhering

Report of John M. Scott Chief Dairy Supervisor, Florida State Department of Agriculture Gainesville, Florida The past few years have been quite change any of its standards during the a trial to the ice cream manufacturers war. This law was enforced through­ of Florida as we ,are sure they must out the emergency, though sometimes have been to the manufacturers in it was difficult to convince the operators many other states. Florida’s popula­ that products that did not come under tion has been greatly increased by the the provisions of the law should not influx of war workers and the large be sold during the emergency. Our number of people visiting the military Florida law contains a definition of and naval personnel located here, as imitation ice cream which takes in all well as the personnel itself. All of these frozen desserts not defined in the law; people wanted ice cream or some other the law further states that, “No person frozen desserts, and our manufacturers shall sell, advertise or offer or expose made every effort to supply this enor­ for sale any imitation ice cream.” This mous demand in spite of the war­ provision helped us materially to main­ time restrictions placed upon their tain the standards that we had worked operations. for during the previous eight or ten The shortage of materials such as years. milk solids, fats, and sugar was an The majority of our ice cream almost insurmountable problem, and makers will be glad when they can get they had the additional problems of back to normal conditions so that they shortage of labor in their plants and can again put out only first-quality overworked equipment. The quality ice cream. When good ingredients are of the products manufactured naturally available once more, competition will suffered to a certain extent, but on the be a dominant factor in improving the whole the consuming public seemed quality of the products sold. New satisfied and made very few com­ equipment is badly needed in our ice plaints ; it may have been, though, that cream plants, but it looks like it will frozen desserts were so scarce, as were be some time before the manufacturers many other items, that the consumer can get replacements; it may even be was glad to get anything. a year or two before enough new equip­ The products manufactured complied ment can be manufactured to relieve in the main essentials with the stand­ this situation. This problem is prob­ ards established by the Florida Frozen ably the major one facing the industry Desserts Law, and Florida did not at this time.

Report of W. C. Cameron Chief, Dairy Products, Grading and Inspection Service Department of Agriculture, Ottawa, Canada During the' past year no changes and the volume of mix manufactured, were made in the Government orders That is to say, ice cream must still respecting the composition of ice cream contain from 9.5 to 10.5 percent milk 164 Report on F rozen Desserts fat; 34 percent total solids; and not firms to .lower the output of these less than 1.7 pounds food solids per products, and some discontinued the gallon of which amount not less than manufacture of same entirely in order 0.47 pound must be milk fat, and all to use their entire sugar quotas for the ice cream must weigh at least 5 pounds manufacture of ice cream. There has per gallon. Manufacturers of ice cream also been a decided decrease in the and sherbet mix were still required to kinds of ice cream available to the limit the volume made for civilian consumer. In prewar years, ten or accounts during any quarter to the more flavors were available, but due volume made during the corresponding to sugar restrictions, shortages of fruits, quarter of the basic year commencing flavorings, including chocolate, firms April 1st, 1941. Exemptions were still are presently making three or four permitted for ice cream mix Used to flavors only and some of the smaller supply the armed forces, and military operators have made only vanilla ice and civilian hospitals. cream. As in the United States, the amount Owing to the shortage of commercial of sugar available for the manufacture ice cream, dry “mixes” for the house­ of ice cream was considerably lower hold manufacture of ice cream have be­ than in the previous year. Substitutes come widespread and enjoy a popu­ such as glucose, cerelose, etc., have been larity which we do not believe will more widely used, although their use remain when the supply of commercial has been restricted to some extent due ice cream is large enough to satisfy all to lack of adequate supplies. Existing consumer demands. These powders re­ legislation under the Food and Drugs quire the addition of milk or cream and Act restricting the use of substitutes are limited of course to those homes for sucrose to 25 percent of the total equipped with electric refrigerators. sweetening' agent was repealed, but in The finished product , resembles a sher­ general practice manufacturers of mix bet rather than smooth textured ice have not used glucose and other sub­ cream. stitutes to an extent greater than 30 In conclusion, the over-all produc­ percent of the total sweetening agents. tion of ice cream in Canada during The use of such substitutes Gaused 1945, has been slightly lower compared some minor changes in plant procedure, with the previous year, due largely to such as a lowering of the freezing tem­ the closing of many army, naval, and perature by 2 or 3 degrees, and in air force camps and the demobilization some cases the holding temperature in of troops during the past few months. retail.cabinets was also lowered. Mem­ However, as more abundant supplies bers of our field staff found that in of raw materials occur and present re­ many cases the percentage of serum strictions on production are removed, solids in the mix was increased by 1 to the industry as a whole are confident 2 percent, and firms using egg yolk, that continued progress will be made either dry or frozen, increased slightly both in quality and quantity of products the amount used. Supplies of skim manufactured. milk and buttermilk powders were gen­ L. C. B u lm er erally more plentiful during the past W. C. C am ero n summer. O. A . G h ig g o ile Previous to this year, the volume of R a l p h E. I r w in sherbet and water ice manufactured A ndrew J . K rog had increased. However, the reduction J o h n M. S cott in sugar quotas this year caused many F . W . F a b ia n , Chairman 165

Safe Milk Supplies of Cities and the Public Health Laboratory

J. C . G e i g e r , M . D . , B. Q. E n g l e , M a x M a r s h a l l , P h .D. Department of Public Health, .Sow Francisco, California

Suggested Code of Interpretation of Procedures of Department of Public Health of San Francisco

h e production of good milk is a with sanitation, safety and nutritional Ttechnical procedure which requires problems. Legal judgment is necessary experience. Maintenance of satisfac­ to settle differences of opinion. tory standards has for years meant the One service performed by the labo­ use of control measures to keep within ratory is the support, by objective bounds milk from producers who lack evidence, of either side of these experience, who are careless, or who controversies. Such evidence has to be are unscrupulous. objective and the interpretation put This has led to inspection systems upqn it must be valid. Laboratory evi­ in the-various units of government. In­ dence does not necessarily fill either of spectors are expected to keep within these requirements. defined boundaries, the procedures of A second service performed by the the producer, the transporter, the pro­ laboratory is the aid given to inspectors cessing or pasteurizing plant, and the as evidence, which added to their distributor. These four elements are observations, enable them to trace usually combined into one or two units; difficulties, to raise the standards of e.g., one man owns the cow, milks it, producers, and to check points which, and transports the milk to a depot, and from observation alone, are not pos­ another processes and distributes it. sible to follow. Properly used, evidence Processing plants have their own in­ from the laboratory may be a guide spectors ; they, too, are concerned with toward tangible results which inspec­ proper standards of production without tors hope to achieve. This is the basic which they fall under censure or yield service of the laboratory, for legal to more careful processors. problems arise only over equivocal Inspection presumes authority to de­ issues which, in an ideal' sense, would mand that milk shall be produced under not exist in a perfectly coordinated sanitary conditions and that it shall be scheme. safe. The constitutional rights of the Interpretations of results of labora­ producer are presumed to protect him tory tests are opinions. Exact methods from unreasonable demands. It is in­ for these tests are put down in 'writ­ cumbent upon inspection services to ing and are generally followed through­ demonstrate that anything they require out the United States. This is not done for sanitation and safety is imperative for the interpretations, though a degree toward that end. It is equally proper of uniformity in this respect is perhaps that producers be protected from im­ as much needed as uniformity in the proper requirements. procedures of the laboratory tests. The evolution of this form of con­ It is the purpose of this article to trol has resulted in laws and ordinances establish, for the Department of Public fortifying inspection systems which deal Health of the City and County of San 166 Safe Milk Supplies

Francisco, a code of interpretation of many as 90 of 100 cows are properly the results of laboratory tests of dairy labeled as tuberculous or non-tuber- products. Our goal is to promote un­ culous. There are several reasons for derstanding and coordination in the use this. of data from the laboratory. Some tests are uncertain so that the The city is one of our larger cities. veterinarian may erroneously consider Its inspection service is backed by con­ them positive or negative. siderable experience and the standards In the early stages or advanced and quality of its dairy products are stages the tests may give erroneously reasonably high. It would be possible, negative results. by including some minority opinions, Tests have under certain circum­ to establish on a wider basis a code of stances been masked by unscrupulous interpretation of data from the labo­ producers. ratory. Uninterpreted, reports are Infections can develop faster than useless. tests can be performed. An animal can shift from negative to positive in two Safety of D airy P roducts weeks or a month; tests oftener than This is the essential feature of con­ once a year are burdensome. In a trol. Unsanitary milk will sooner or. given herd with 20 tuberculous animals, later be unsafe and milk low in total several might be missed on testing and solids or butterfat is substandard nutri­ the number would rise toward 20 dur­ tionally, but there is no danger from it. ing the following year. With 2 in­ Tuberculosis and undulant fever may fected animals, one might easily be come from infected cows. missed and there might be 2 or' 3 by Directly or indirectly, human con­ the end of the year. tamination of milk may cause cases of The tuberculin test is a means of re­ typhoid fever, paratyphoid fever, the ducing the number of tuberculous ani­ dysenteries, food poisoning, diphtheria mals. The errors inherent in the test or streptococcus sore throat (tonsillitis, must be frankly recognized. septic sore throat, and scarlet fever). There are perhaps five tests, or sets B. Brucella agglutination test: thereof, pertinent directly to the safety of. dairy products. This test is performed in the labora­ tory by mixing the blood serum of each cow with the organisms of undu­ A. Tuberculin test: lant fever (in cattle, contagious abor­ This test, performed by veteri­ tion). With serum from most infected narians, is made by inoculating cows cows a reaction occurs. in the caudal fold near the base of Reports made by the laboratory indi­ the tail with small amounts of extracts cate a positive or negative reaction with of the bacilli of tuberculosis. Cows serum from the blood furnished react to this substance provided they through the veterinarian. have a moderately well developed Interpretations, as with tuberculin tuberculosis. tests, are useful in the control of undu­ Reports of these tests are made by lant fever. Serum becomes reactive veterinarians. They are obliged to re­ several weeks after injection. Reac­ port that their opinion is that each cow tions can be observed with fair accu­ tested is “positive” or “negative.” racy in the laboratory. They do not and cannot report for each Errors may arise in spoilage of cow that it has or has not tuberculosis; specimens, improper containers, pro­ interpretation is necessary. cessing the serum, or in handling it. The accuracy is perhaps as high as Some animals respond poorly in the 90 percent, meaning that perhaps as production of. reacting substances. The J ournal of M ilk T echnology 167

■use of vaccines renders the test substance has been destroyed by pas­ valueless. teurization. Since infection in neither Tests cannot be done frequently cows nor employees can be more than enough to catch new reactors. partially controlled, the only solid safe­ This test is a means of reducing guard for milk and dairy products is the number of infected animals. Its pasteurization. inherent errors must be recognized. This test is relatively simple and has few inherent errors. The results are C. Tests of personnel: rated as acceptable evidence, support­ Organisms causing the following dis­ ing inspection, to. indicate failure to eases may originate with persons in pasteurize adequately. contact with milk: typhoid and para­ This is rated as the preferred test typhoid fevers; the dysenteries ; food in control of failure in pasteurization poisoning; streptococcus sore throat through a break-down in machinery, (scarlet fever, septic sore throat, and impatience, carelessness, or lack of tonsillitis) ; and diphtheria. integrity. There is no practical medical test, clinical or laboratory, suitable for E. Tests for pathogenic bacteria: recognizing routinely possible dissemi­ There are no practical methods nators of the above organisms. whereby pathogenic bacteria in milk When epidemiologic evidence ap­ can be detected. The most delicate test pears to incriminate some member of is the drinking of milk by consumers; the personnel in a given producing or even then, with several glasses per con­ processing plant, concentrated studies sumer tested, not everyone is infected. may be made to find a person carrying typhoid or paratyphoid organisms. The only conclusive evidence is the identifi­ S a n it a t io n in D a iry P roducts cation of these organisms in the labora­ The main emphasis in the control of tory from certified specimens, though dairy products is on sanitation rather tests of the serum of the personnel may than safety; that is, cleanliness and be suggestive and epidemiologic evi­ esthetics are given first consideration. dence may be presumptive. In the broad sense sanitation includes Under provocation, the laboratory all moves which have to do with safety. may undertake tests for carriers of the The emphasis on sanitation is in this organisms of dysentery, streptococcus sense over and above the interest in sore throat (cows are also suitably safety; no reasonable precautions which tested for these organisms), and diph­ have to do with safety are overlooked. theria. Even concentrated effort is Furthermore, it is true that there is usually not helpful, partly because of a close correlation between improved the time elapsing between infection and sanitation and increased safety in milk. the taking of specimens and partly be­ Cleanliness will not eliminate tuber­ cause tracing a few organisms over a culous cattle; the operator of a clean wide area is difficult. The effort may dairy is more likely to reduce tuber­ be worth while when epidemics are of culosis in his herd than the operator particular significance, when the evi­ of a dirty dairy. dence requires support from the labora­ tory, and when the evidence is focused A. Bacterial count: on a few persons sufficiently to give some chance of success. The laboratory is able to determine approximately the number of clumps D Phosphatase test: of live bacteria of certain kinds in a This test is a color test demonstrat­ given quantity of milk. The procedure ing the degree to which an unstable is applicable to cream, ice cream, milk 168 Safe Milk Supplies drinks, and rinse waters. Results are philes from dairy equipment, missed by reported as the Official Colony Count. the colony count, are caught by this These figures are approximate in­ method. The error inherent in the test dices of certain phases of sanitation. is high. There is no correlation be­ They should be neither overrated nor tween the breed count and the colony underrated. count. The count is an index of three fea­ The method is not considered appli­ tures of samples tested: (1) the extent cable to western milk, most of which of contamination from miscellaneous, has counts too low to take advantage not specific, sources; (2) the tempera­ of its benefits over the colony count. tures at which the milk has been held; and (3) the age of the milk when C. Coliform tests: tested. The count does not give a clue as to which of these points is at fault, The test is made by inoculating sam­ when this count is “high.” A “low” ples of milk into a broth which is count, however, indicates attention to selective for coliform organisms. The all three of these features. test is not perfectly selective and some The index figures, or counts, cannot errors occur. Furthermore, the coli­ be rated as more significant than the form organisms, originating in manure accuracy of the test warrants. No sig­ and perhaps grain and dust, become nificance should be attached to single widely distributed. tests in which the variation is under The significance to be attached to 100 percent; i.e., if Dairy A gave a “high” or “low” figures for coliform test of 50,000 this week and another organisms, again calling for judgment week showed a change to more than as to what may be called high or low, 25,000 or less than 100,000, no particu­ depends on empirical observations. lar significance could be attached to it. Some unsanitary condition must corre­ Multiple tests increase the accuracy. late with high figures and this must For yearly averages a number of fig­ improve when the figures go down. ures can be used. Care is still neces­ Present opinion suggests a correla­ sary in interpretation. Series of tests, tion between coliform counts and un­ neither single nor numerous, find use­ sanitary pasteurizing equipment. This fulness to inspectors in endeavoring to correlation is found often enough to trace difficulties and overcome unsani­ make the test useful to inspectors, when tary practices. Consistent improvement and if they choose. It is· insufficient in count, though not great, is useful evidence by itself for condemnation. to inspectors. There is presumed to be some corre­ The count should never be consid­ lation between this test and adequacy ered the goal in sanitation, in which of pasteurization. It is one of the less inspection is a matter of collecting satisfactory means of determining ade­ specimens. It is rated primarily as quacy of pasteurization and is therefore an aid to the inspector. To make the not acceptable for this purpose. count a collection of figures for the files is as bad as making the index a D. Streptococcus tests: substitute for inspection. The most acceptable method of test­ ing, a plating method with a medium B. Breed count: containing blood, does not lend itself This is a microscopic count of all to routine work. The greater propor­ bacterial cells, regardless of kind, tion of colonies which appear to be clumping, or whether they are alive or streptococci are not. dead. Pasteurization does not affect This test, or the Hotis test which is this count. Organisms such as thermo- inferior to it, is sometimes used as a J ournal of M ilk T echnology 169 method for getting an index of mastitis. H. Tests of equipment: It could become the simplest method There are as yet only general official for this purpose, but it is not now tests for “sterility” of equipment, all satisfactory. based on rinsing whole surfaces and making colony counts of rinse waters. E. Sediment tests: The contact or spot plate procedure Sediment tests for visible dirt are not tests a given area but has the same routinely applicable. They are , in the principle. There is no official method nature of an inspector’s test rather than for testing spots likely to be uncleaned, a laboratory test. such as corners, junctions in pipes, or cracks. Swabs are permissible but are Centrifugalization of warmed milk supposed to cover four square inches. under proper conditions reveals blood With judgment and experience in and pus indicative of mastitis or other the selection and taking of specimens, inflammatory injury. The procedure bacterial counts can be definitely useful does not have the status of an official in improving sanitation. Their signifi­ test but deserves consideration. cance is in support of investigations by No definite stand is taken with re­ inspectors. gard to laboratory tests for mastitis. These tests, so adapted to surfaces Support in this is needed, for the con­ primarily smooth, are not representa­ trol of mastitis is a move in sanitation tive of areas most appropriately which is receiving increasing attention. checked in examinations for cleanli­ ness. This loophole in the tests de­ F. Methylene blue and resasurin tests: serves emphasis particularly in view of Dye is added to samples of milk and, the increasing use of chemical disin­ through the action of a bacterial by­ fectants, which are blocked by dirt product the quantity of which depends and milk deposits in corners where roughly on the number of bacteria, the washing may be imperfect. With steam color is reduced to a lighter color or heat, penetration is better. white. The time consumed is a measure I. Tests of disinfectants: of the number of bacteria present at the start, in theory. There are no simple tests for chemi­ These tests are considered failures cal disinfectants. Only prolonged with good milk and with pasteurized chemical and bacteriologic study under milk. They are inferior to other counts various conditions, both in the field and in the laboratory, can properly deter­ and offer nothing additional in the way of information. They are wrong in mine the properties of a chemical dis­ theory. They are not accepted for any infectant. Some properties which must purpose. be known are: toxicity, detergent ■- action, action on metals of various sorts, action in the presence of alkali, G. Taste, odor, etc.: soaps, or acid, effect of milk whey or There are tests of considerable value cake on it, stability, penetrating ability, which are subjective in nature though variation in activity at different tem­ they have the objective equivalence to peratures, and effect on various kinds laboratory tests. Experience is neces­ of organisms. This partial list of prop­ sary and they are made by inspectors. erties indicates the impossibility of Their significance and importance superficial evaluation. should be bolstered while the signifi­ cance of laboratory tests is reduced in N u tr itio n a l V alu e order to derive a fair appraisal of all All ingredients of milk have nutri­ means of testing. tional value. The elements may be 170 Safe Milk Supplies

considered as butterfat, solids not fat, for water which is in excess, either as and water (including dilution of milk formed in the cow’s udder or when or the addition of preservatives). The added to dilute the milk, are cheated. natural ingredients vary with the breed of cows and sometimes from other C. Adulterants: factors. This is not a matter of safety Chemical tests for common adulter­ or sanitation but a problem of guaran­ ants are known and are regarded as teeing an article to be as represented. unsatisfactory. The same is true .of preservatives. It cannot be said that A. Butterfat: tests for all possible adulterants or pre­ The standard Babcock test is vir­ servatives exist, however. tually universally accepted as a satis­ The significance of tests for adul­ factory measure of butterfat as a basis terants is clear. There are no cir­ for payment or for'any other purpose. cumstances in which adulteration is permissible barring recognized prac­ tices, such as manufacture of dairy B. Total solids: products. . - This is likewise a chemical test in There are two fears from preserva­ which the accuracy is adequate for any tives. That they are toxic is possible, significance likely to be attached to the though this danger is not great. The results. principal objection is to their action in Purchasers who pay the price of milk masking improper sanitation.

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The Rapid Ripening of Cheddar Cheese Made From Pasteurized Milk*

As a result of experimental work over a in order to compare cheese made from raw period of years before the war, the Bureau and from pasteurized milks of different quali­ of Dairy Industry developed a time-schedule ties. To obtain milks of different quality for method of making Cheddar cheese which this series of experiments, some of the raw gave more assurance of uniformly high qual­ milks were held for varied periods of time ity in the cheese than the methods previously before they were cooled. The quality of these used. The new method was adopted and milks was judged, on the basis of bacterial used successfully by many cheese makers counts and methylene-blue tests, as good, fair, during the war years. One important way poor, or very poor. For each of nine experi­ in which the new method differed from ments, the raw milk was divided into two previous methods was that the milk was equal parts. One part was pasteurized and pasteurized. the other was not pasteurized. Each part Many cheese makers, however, have stated yielded four cheeses, two of which were that Cheddar cheese made from pasteurized cured at 50° F. and two at 60°. milk frequently does not ripen as rapidly as Samples of analyses were removed from cheese made from raw milk and that it does the cheese in each series described above not develop sufficient flavor to _ satisfy some at the following ages: 1 day, 2 weeks, and consumers even when .the curing period is 1, 2, 3, 4, and 6 months. During the early relatively long. part of the experiment, the cheeses were Accordingly, extensive experiments have tested regularly at each of the ages indi­ been carried out in the Bureau’s laboratories cated. Later, however, the cheeses were in an effort to develop a method for rapidly tested less frequently, but in all instances at curing Cheddar cheese made from pasteur­ 3 . and 6 months of age. ized milk and for improving the flavor. This Approximately 1,600 samples of cheese report presents briefly the experimental pro­ were tested for chemical, bacteriological, and cedures and a summary of the results physical properties. The following tests were obtained on the influence of the curing tem­ m ade: (a) Chemical—Extent of proteolysis, perature. A method is suggested for speed­ as measured by determining total, soluble, ing up the ripening time and for improving non-protein, and amino nitrogen; pH value the flavor of Cheddar cheese made from and titratable acidity; relative amounts of pasteurized milk. lactose and biacetyl, (b) Bacteriological— During the past 4 years, 256 vats of ex­ Numbers and kinds of bacteria, (c) Physical perimental cheese were made, by the. time- —Plasticity, flexibility, and tensile strength. schedule method (1), from pasteurized milk Analyses were also made of samples from of good quality and cured at different tem­ a considerable number of green cheeses to peratures. Two vats of cheese were made determine the moisture, fat, and salt con­ daily from one lot of milk. Approximately tent, and the results showed that they usually 800 pounds of milk was used in each vat, contained from 37 to 38 percent moisture, yielding four “daisies” weighing 21 to 22 50.5 to 52.5 percent fat in dry matter, and pounds each. Usually, one daisy from each 1.65 to 1.95 percent salt. vat was cured at 50° F. (10° C.) and one Each cheese was graded at 3 and 6 at 60° F. (15.6° C.), but in some instances months of age for flavor and for body and one from each vat was cured also at either texture. In addition, many were graded at 40° F. (4.4° C. or 70° F. (21.1° C). The 1 year of age. Usually, the grading was done remaining daisies from each vat were used by three persons, but it was often done by in other experiments. In the curing-tempera­ four persons and in a few instances by two. ture studies, 14 daisies (from 7 lots of milk) The graders did not know the identity of cured at 40° F„ 256 (128 lots) at 50°, 248 the cheese when they graded it. (124 lots) a t 60°, and 10 (5 lots) at 70°, were tested and graded. R esu lts from R a pid R ip e n in g Another series of experiments was made The influence of curing temperature, qual­ ity of milk, and pasteurization on the rate * A preliminary report of a cooperative investiga­ tion by George P. Sanders, chemist, Ralph P. of ripening and on the flavor of the cheese Tittsler, bacteriologist, and Homer E. Walter, dairy was evaluated on the basis of differences manufacturing specialist, with the assistance of noted in flavor and in body and texture at Oscar S. Sager, chemist, H arry R. Lochry, dairy manufacturing specialist, and Donna S. Geib, bac­ the time of grading, and also on the basis teriologist, Division of Dairy Research Laboratories. of differences in the rate of protein break­ 172 Cheddar Cheese from P asteurized M ilk down, in numbers and types of bacteria, and ripening of Cheddar cheese is a continuation in physical properties as measured by the of earlier work in this Bureau (2) which laboratory tests. demonstrated that pasteurization of the milk The cheese that was cured at 60° F. and the use of a controlled time-schedule ripened faster and developed more flavor than which maintains the acidity within the proper the control cheese cured at 50°. limits during manufacture are important steps The cheese made from pasteurized milk in producing cheese of uniformly high qual­ of good quality was as fully ripened in from ity. When cheese is made from good milk 3 to 4 months at 60° F. as that cured for 6 and the milk is pasteurized and the cheese months at 50°, and that held at 60° also is made by the time-schedule method, it can developed not only more but also better be ripened safely and more rapidly at the flavor than that held at lower temperatures. higher temperature indicated. After being cured for 3 months at 60°, the It is important to emphasize that the higher cheese was never curdy or rubbery. It curing temperature (as high as 60° F.) usually had slightly more firmness and a should be used only when the cheese is made slightly more crumbly, shorter body, at 3 from high-grade milk, effectively pasteurized. months, than that held at the lower tem­ This conclusion is based on the observation peratures, but the degree of shortness was that the defects in cheese resulting from the not objectionable. In some instances, how­ use of low-grade milk are accentuated by an ever, the body became too short, and also increased temperature of curing. somewhat mealy, when curing at 60° was The experimental results described here continued longer than 4 to 6 months. seem sufficiently convincing to refute the On the other hand, when low-grade milk belief that Cheddar cheese made from pas­ was used, either raw or pasteurized, the teurized milk cannot be ripened rapidly and quality of the cheese cured at 60° F. was will not develop a sufficient amount of the definitely inferior to that of the cheese cured characteristic Cheddar flavor. at 50°. The inferior quality was especially All of the results are being tabulated and pronounced when the low-grade milk was studied in detail so that the correlations not, pasteurized. Defects such as acid, sour, among the various chemical, bacteriological, bitter, unclean, and rancid flavors, gassiness, and physical characteristics, the rate of and short, crumbly body developed to a ripening, and the development of flavor can greater extent at 60° than at 50°. be detected and properly evaluated, and so A curing temperature of 70° F. was found that the findings can be summarized for to be too high even when high-grade milk publication. was used. The quality of the cheese cured

at 70° was not as good as that of the cheese R e f e r e n c e s cured at lower temperatures, except during the first few weeks. 1. Wilson, H. L. Making American Ched­ The cheese m a d e from pasteurized _ m i l k dar Cheese of Uniformly Good Quality. w a s consistently better and more ■ U n i f o r m U. S. Bur. Dairy Indus. BDIM-947, 9 pp. in quality than the control cheese made from 1942. (Processed.) Copies available on the raw milk, except when very high-grade request. milk was used. With high-grade milk, there 2. Wilson, H . L. The M anufacture of was very little difference, either in the quality American Cheddar Cheese from Pasteurized of the cheese or in the rate of ripening and Milk. Ibid., 10 pp. 1941. (Processed.) flavor development, between the cheese made Copies available on request. from raw and that made from pasteurized Wilson, H. L. Making American Cheddar milk. However, with medium-grade and Cheese of Uniformly Good Quality. Ibid, with low-grade milk, especially the latter, BDIM-947, 9 pp. 1942. (Processed.) Copies the raw-milk cheese ripened and acquired , available on request. flavor more rapidly, but its quality, including Wilson, H. L., Hall, S. A., and Rogers, flavor, was decidedly inferior to that of the L. A. The Manufacture of Cheddar Cheese pasteurized-milk cheese. from Pasteurized Milk. J. Dairy Sci., 28, Gassiness did not develop in any cheese 187-200 (1945). that was made from properly pasteurized Walter, Η. E., and Lochry, H. R. The milk. Manufacture of Cheddar Cheese from Pas­ The investigation of a higher curing tem­ teurized Milk in Commercial Plants. Ibid·., perature (as high as 60° F.) for the rapid 28, 597-606 (1945). 173

Report of the Chief of the Bureau of Dairy Industry, Agricultural Research Administration, 1945

D ried M il k millimeters of pressure for 3 minutes T h e Bureau last year reported that and a double evacuation as described, ·*■ the keeping quality of dried whole the final oxygen content of the con­ milk packaged in air could be at least tainers will be approximately 2.5 to doubled by evacuating the container 3.0 percent. sufficiently and filling with inert gas to reduce the oxygen content of the free C heddar C h e e se space in the container to 3 percent. During the past year the Bureau of Further studies this year indicate that Dairy Industry obtained sufficient evi­ only slight reductions below 3 percent dence to show conclusively that it is ire necessary to increase the keeping possible to speed up the ripening of quality even more markedly. Cheddar cheese by curing it at 60° F. Some of the oxygen-containing gases instead of at 50°, provided the milk is in dried milk are occluded or adsorbed, of good quality and is pasteurized. Ex­ however, and it is difficult to remove perimental cheeses held at 60° were them Sufficiently to obtain a final oxy­ as fully ripened in from 3 to 4 months gen concentration of less .than 3 per­ as those held at 50° for 6 months, and cent. A study of the factors that may generally the flavor of those held at be concerned has shown that the fine­ 60° was better. ness of the powder particles, the degree The results of additional analytical of vacuum used, the length of time the experiments during the year confirm vacuum is applied, and the temperature the Bureau’s previous findings that pas­ of the product at the time of evacuation teurization of high-quality milk has are involved. Of these, the degree of little or practically no significant effect evacuation is of predominant impor­ on the rate of ripening of the cheese. tance. Aside from the fact that low When the raw milk has a high bacterial pressures must be used for efficient gas content, however, the rate of ripening removal, it has been found that a double of the cheese is retarded by pasteuriza­ evacuation between operations to allow tion of the milk. But if such milk is for diffusion of occluded or adsorbed not pasteurized, the resulting cheese is gases, greatly facilitates the attainment very inferior in flavor and quality and of a low final oxygen content. is abnormal in composition.· Results with average commercial products indicate that to obtain a final A P h o sph a ta se T est for C heddar oxygen content of 3 percent or less in C h eese the container, a vacuum of 3 to 5 milli­ A practical method for testing Ched­ meters or less for at least 3 minutes dar cheese to determine whether or not must be used. The use of a double the milk used in making the cheese evacuation under these conditions, with was pasteurized has recently been de­ an intervening period of 4 to 7 days veloped by the Bureau of Dairy In­ between evacuations and subsequent dustry. The method is a modification gas filling, will result in a final oxygen of the phosphatase test commonly used content of approximately 1.5 to 2.0 per­ ill testing milk to determine the ade­ cent in the container. quacy of pasteurization. With the use of approximately 23 More than 350 samples of Cheddar 174 R eport of Ch ief of Dairy I ndustry cheese, for which records of the milk A ddition of S ugar to P owdered treatment were available, were tested I ce Cream M ix by the new method. All samples of Experiments by the Bureau of Dairy cheese made from raw milk gave very Industry to improve the manufacture strongly positive tests; some of these of powdered ice cream mixes have were more than 1 year old, and one was shown the possibility, as well as the more than 5 years old. All samples economy, of adding most of the sugar made from underpasteurized milk gave after the mix has been dried rather results that were positive in varying than before it is dried. As much as degree. None of the cheeses made from 90 percent of the required sugar can milk that was pasteurized at 143° F. be added after the mix is dried, thus for 30 minutes, or at 160° or higher avoiding the necessity of dissolving it for about 15 seconds, gave positive tests in water and removing the water later regardless of the age of the cheese. A during the drying process. The freez­ decrease of 2 degrees in the pasteuriz­ ing and whipping properties of ice ing temperature or the addition of as cream mixes made from powders pre­ little as 0.1 percent of raw milk to pared in this way are entirely normal. pasteurized milk, could be detected by Some manufacturers are not homo­ testing the cheese. genizing the mixes before drying them, but are relying instead on the nozzle C h e e se W h e y of the sprayer to homogenize the About 4 pounds of whey-protein mix. Experiments with unhomoge­ curd can be recovered from 100 pounds nized mixes show that some homoge­ of separated whey and, when pressed, nizing effect on the butterfat occurs the curd contains about 77 percent in the vacuum pan and at the nozzle, moisture, 16.5 percent protein, and 2.5 but usually this is not enough to percent milk fat. stabilize the butterfat sufficiently to the Preliminary results indicate the feasi­ action of the beaters. Homogenization bility of converting the whey-protein of the mix is recommended without curd into a Roquefort-type of cheese reservation. and continued experiments have yielded some cheese of good quality. Prelimi­ H omogenization of I ce C ream M ix nary results also indicate the possibility of converting whey-protein curd into a Small commercial manufacturers of cottage-type cheese or into a suitable ice cream mixes, who ordinarily do not base for cheese spreads. have homogenizers, can make a good product without homogenizing the en­ S poilage in E vaporated M il k tire mix if they buy and use cream that Fat separation in evaporated milk has been properly homogenized, accord­ depends not only on the efficiency of ing to experiments by the Bureau of homogenization, viscosity, and condi­ Dairy Industry. tions of storage, but also on the physi­ At the time homogenizers first came cal state of the protein which was asso­ into use in ice cream plants, about 1910 ciated with the fat in the cream layer. to 1915, it was customary to homoge­ Easily dispersed fat layers are less ob­ nize the cream only. Later the manu­ jectionable than layers which are held facturers found it more convenient and tightly together by adsorbed partially also productive of better results to denatured protein. Such protein seems homogenize the entire mix, and this is to exert a cementing effect on the fat the common practice today. But the globules. Undesirable changes in the homogenizer is a much better machine protein took place in those milks which than it was some years ago and cream had received less than the normal properly homogenized affords the amount of heat during processing. smaller manufacturer a means of mak­ J ournal of M ilk T echnology 175

ing equally good mixes. Besides im­ P e n ic il l in M ay H ave N o n m ed ica l proving the quality of the ice cream, U ses the principal purpose of homogeniza­ Experiments by the Bureau of Dairy tion is to prevent the churning of the Industry during the year showed that butterfat in the freezer. penicillin, which is now used only in The Bureau’s experiments indicate the medical field, has a destructive that creams of from 20 to 30 percent action against bacterial spores which fat content are most convenient to may make it useful also in nonmedical handle and that mixes made from such fields, including food preservation. homogenized creams whip very satis­ Spores, which are a dormant form factorily, there actually being no trouble of germ life, occur widely in food mate­ in obtaining overruns considerably in rials and constitute one of the major excess of the legal 100 percent stand­ problems of the canning industry. ard. From the standpoint of “eating Their extraordinary ability to resist properties” identically proportioned ice high temperatures and other destruc­ creams made from homogenized creams tive influences, combined with their and homogenized mixes are usually of inherent capacity to germinate and pro­ the same quality. duce toxins and other forms of food N ew T y pe of C a n n ed M il k spoilage, is responsible for the rigorous D evised for A rm ed F orces pressure sterilization now required in A new type of canned milk which commercial practice. is high in “quick energy” value and In the medical field the use of peni­ suitable for drinking directly from the cillin is against the nonsporulating or container was developed during the vegetative bacteria, but even these year by the Bureau of Dairy Industry, forms of bacteria are not affected with the cooperation of evaporated milk except when they are actively multi­ manufacturers, in response to requests plying. Apparently, bacteriologists in by the Army Quartermaster Corps. general have assumed that penicillin The milk was wanted for use on inva­ would have no effect against spores sion beachheads where the landing because of their dormant nature. forces frequently need a “pick-up” for Earlier work in the Bureau of Dairy sluggish appetites. Industry, however, had shown that The milk, which is a sterile product mild heating would stimulate spores to in sealed containers, has excellent stor­ grow, and this knowledge led the dairy age life and it is only slightly more bacteriologists to believe that suitable concentrated than ordinary fluid milk. growth conditions or prior stimulation It contains approximately 16 percent of the spores might make them sus­ total solids, whereas ordinary fluid milk ceptible to penicillin. contains about 13. The extra solids Investigating their theory, the dairy are largely sugars of different kinds, bacteriologists found that penicillin although a little more milk fat is also causes a marked destruction of bacterial included in the formula. spores when the fluids in which they Both chocolate and caramel gave a are suspended are suitably incubated product of satisfactory flavor, but cara­ with small amounts of the drug (5 mel seemed the most promising from Oxford units per milliliter). They a commercial manufacturing stand­ found that after incipient germination point. Small batches of caramel fla­ occurs the spores assume some of the vored milk were made commercially unstable characteristics of vegetative by an interested manufacturer of cells, at which time they are attacked evaporated milk, and the new product by the penicillin present. This action is now available for use by the Quarter­ arrests their further development be­ master Corps. fore vegetation can occur. In the mean­ 176 R eport of Chief of Dairy I ndustry time degenerative changes take place and the winter butter about 11,000, in the cells as a result of the penicillin making the average potency of the total action, which leads ultimately to their annual output approximately 15,000 death. International Units per pound. Ten different cultures representing The survey showed also there is five different species of the genus practically no loss of potency during Bacillus were studied (B . cereus, B. ordinary commercial storage and han­ megathereum, B. stearothermophilus, dling of the butter, and that butter sold B. brevis, and B. subtilis). All but on the retail markets also averaged one species (B . cereus) were found about 15,000 International Units of to be susceptible to penicillin in vary­ vitamin A per pound. Butter of the ing degrees. Even in the susceptible average potency, when consumed at species, however, a small fraction the prewar rate of 18 pounds per of the spores is relatively resistant to capita per year, furnishes about 15 per­ penicillin. cent of the daily vitamin A allowance The remarkable effectiveness of peni­ for normal adults. cillin in low concentration against Butter containing as much as 23,000 spores of high heat resistance, together International Units is frequently pro­ with its nontoxic nature and its rapidly duced in summer, under very good pas­ decreasing cost, suggest its possible ture conditions, but there are large usefulness as a preserving agent. A fluctuations in the vitamin A potency suitable combination of penicillin and of the butter produced from month to mild heating seems to offer the best month and from State to State. The prospect of success. The possible use­ difference in vitamin A potency is fulness of penicillin in relation to the largely the result of differences in the sterilization of evaporated milk and to carotene content of the roughage feeds the prolonged preservation of fresh available to the cows in different sea­ milk is under investigation. sons and regions. Research by the Bureau of Dairy Industry and by other NUTRITION AND PHYSIOLOGY investigators has shown that it is pos­ INVESTIGATIONS sible, by proper feeding, to produce butter in winter with the same high V it a m in A V a lu e of S u m m e r vitamin A potency as the summer B u tter butter. Since 1941 the Bureau of Dairy In­ dustry has been cooperating with some 20 State agricultural experiment sta­ B etter H ay-P reserving M eth o d s tion laboratories to determine (1) the R esu lt in a H ig h e r V it a m in A average vitamin A potency of the Co n t e n t i n W in t e r M il k creamery butter produced in the United Dairy fanners can produce milk in States; (2) the effect of commercial winter which will be as high in vitamin methods of storage on the vitamin A A value as summer milk, if they include potency; and (3) the vitamin A po­ sufficient carotene in the' winter ration. tency of the butter sold on the retail Although increasing the amount of markets. carotene does not in itself result in a The results of the nation-wide sur­ greater yield of milk, it is possible to vey, which were compiled by the improve the ordinary methods of pre­ Bureau during the year, show that serving the hay crops and thus not only about 64 percent of the creamery butter bring about an increased milk yield but is produced in summer and about 36 reduce the losses of carotene in such percent in winter. The summer butter crops. The greater yield of milk should has averaged nearly 18,000 Interna­ make it more profitable to improve hay tional Units of vitamin A per pound preserving methods, and the increased J ournal of Milk T echnology 177 carotene content would incidentally im­ there is any nutritional deficiency in prove the vitamin A value of the milk. the milk from cows limited to a ration During the year comparisons were of grain and corn silage. Such rations made of the feeding value of alfalfa are frequently used in farm practice. hay preserved as silage and a field- The milk produced by cows, on this cured hay. The silage contained 21 ration was tested for the unidentified percent protein and the hay about IS growth factor which Bureau experi­ percent per unit of dry matter. Cows ments have shown occurs in cows’ milk, on the silage produced 7.3 percent more and the milk produced on this ration milk than those on the field-cured hay. was found to contain as much of this At the beginning of the feeding trials factor as was found in milk produced the silage contained 9 times as much either by cows on pasture or by cows carotene as the hay, and as the trial that were getting a good grade of alfalfa proceeded the hay lost more carotene hay. until at the end the silage contained nearly 14 times as much per unit of B etter C h e e se dry matter as the hay. Preserving alfalfa as silage avoids the loss of The Bureau’s cheese manufacturing feeding value in field-cured hay that specialists traveled from factory to fac­ results from exposure to various tory, usually in automobile-trailer labo­ weather conditions during curing and ratories, to demonstrate the Bureau’s in storage. The higher carotene con­ method of making high-quality Ched­ tent of the silage resulted in a higher dar cheese and thus assist the factory vitamin A potency in. the milk. operator in increasing the percentage of U. S. No. 1 cheese, which was so No N u t r it io n a l D e f ic ie n c y in urgently needed by the Government M il k from C ows on G r a in for overseas shipment. Many factories and C orn S ilage that had previously been turning out Since the diet of the cow may alter less than 35 percent No. 1 cheese were the composition of her milk, experi­ able to increase the proportion to 80 ments were conducted by the Bureau percent, and more, by following the- of Dairy Industry to determine whether procedures advocated.

ANNUAL MEETING, OCTOBER 24-26, 1946 ATLANTIC CITY, N. J.

Official Headquarters SEASIDE HOTEL

Make reservations NOW 178

JOURNAL OF MILK TECHNOLOGY

Official Publication of the International Association of Milk Sanitarians

(Association Organized 1911)

Editors

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

Associate Editors

C. A . A b e l e P . B . B r o o k s F . W . F a b i a n Μ . E . P a r k e r Chicago, 111. Albany, N. Y. East Lansing, Mich. Chicago, 111.

H . C . E r i k s e n C. K. J o h n s S a r a h V. D u g a n J. G. H a r d e n b e r g h Santa Barbara, Cal. Ottawa, Canada Louisville, Ky. Chicago, 111.

P . F . K r u e g e r Η. N. P a r k e r J . A . K e e n a n E r n e s t K e l l y Chicago, 111. Jacksonville, Fla. Chicago, 111. Washington, D. C.

G. W. P u t n a m F. M. S c a l e s H . R . T h o r n t o n Chicago, 111. New York, N. Y. Edmonton, Alberta, Can.

The J ournal of M ilk Technology is issued other reading material should be addressed to the bimonthly beginning with the January number. Editor, J. H. S hrader, 23 East E lm Ave., Each volume comprises six numbers. It is pub· W ollaston, Mass. lished by the International Association of Milk Sanitarians, and is printed by The William Boyd Printing Co., Inc., Albany, N, Y., U. S. A. Membership and Dues: Active membership in Subscriptions: The subscription rate is $2.00 per the Association is $3.00 per year, and Associate volume. Single copy, 50 cents. membership is $2.00 per'year, including respectively all issues of the J ournal of Milk Technology. All correspondence concerning advertising, re­ All correspondence concerning membership in the prints, subscriptions and all other business matters I nternational Association of M ilk Sanitarians, should be addressed to the Boyd Printing Company, including applications for membership, remittances 374 Broadway, Albany 7, N. Y., or to the Managing for dues, failure to receive copies of the J ournal Editor, W. B. Palmer, 29 North Day Street, of M ilk Technology, and other such matters Orange, N. J. should be addressed to the Secretary of the Asso­ Manuscripts: All correspondence regarding manu­ ciation, C. Sidney Leete, State Department of scripts, editorials, news items, announcements, and Health, Albany, N. Y.

. I nternational A s s o c i a t i o n o f M i l k S a n i t a r i a n s President, R. R. Palmer------Detroit, Mich. First Vice-President, R. G. Ross...... ____...___ Tulsa, Okla. Second Vice-President, W. D. Tiedeman______Albany, N. Y. Third Vice-President, J. R. Jennings---- :------Des Moines, Iowa Secretary-Treasurer, C. S. Leete------— State Office Building, Albany, N. Y. 179

Affiliates of INTERNATIONAL ASSOCIATION OF MILK SANITARIANS

A ssociated I l l in o is M il k S a n ita rians M ic h ig a n A ssociation of D a iry and M i l x I nspectors President, A. A. Prucha...... Winnetka President, Charles E. Gotta ...... Lansing, Mich. Vice-President, F. V. Lee...... Elgin 1st Vice-President, H. R. Mohr...... Adrian, Mich. 2nd Vice-President, H. Dunstnore, Battle Creek, Secretary-Treasurer, P. E. Riley, Illinois Depart· Mich. ment of Public Health, 1800 W. Filmore St., Secretary-Treasurer, G. J. Turney, Lansing Depart­ Chicago ment of Health, Lansing, Mich. Executive Board Members: Dr. L. E. Booth...... Gardner N ew Y ork A ssociation of M il k S a n ita r ia n s F. M. Keller...... ' ...... Chicago President, Samuel Abraham...... Slate Hill, N. Y. Vice-President, E. S. St. J. Baldwin, New York, Auditors: N. Y. Wm. J. Guerin...... Chicago Secretary-Treasurer, W. D. Tiedeman, New York P. N. Hanger...... Springfield State Department of Health, Albany, N. Y.

O k lah om a A ssociation of M il k S a n ita r ia n s President, Hardy Watson...... Lawton, Oklahoma Florida A ssociation of Μ γεκ S a n ita rians 1st Vice-President, Eugene Reeves, Muskogee, Oklahoma. President, Ben Northrup...... St. Petersburg 2nd Vice-President, Fred Peters, Ponca City, Oklahoma. J'ice-President, W. H. Brown...... Jacksonville 3rd Vice-President, Jim Poison, Omulgee, Okla­ Secretary-Treasurer, Dr. T. R. Freeman, Agri­ homa. cultural Experiment Station, Gainesville, Fla. Secretary-Treasurer, W. B. Lanphere, c/o Carter County Health Department, Ardmore, Oklahoma.

W isc o n sin M il k S a n ita r ia n s A ssociation I owa A ssociation of M il k S an ita rians President, Elmer C. Kleffen...... Sheboygan Vice-President, Clarence K. Luchterhand. .Madison President, W. F. Schlenker...... Des. Moines Secretary-Treasurer, L. Wayne Brown, Bacteriolo­ Vice-President, C. A. Hooven...... Marshalltown gist, Dairy and Food Control Lab., Wisconsin Dept, of Agriculture, Madison. Secretary-Treasurer, Milton E. Held, State Health Directors: Clarence O. Widder, August C. Hillstad. Dept., Des Moines. Auditors: Ward M. Totman, Karl A. Trish.

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

Ca l ifo r n ia A ssociation of D airy and M il k I ndianapolis D airy T echno lo gy Cl u b · I nspectors President, R. K. Dugdale...... Sheridan, Ind. President, Howard F. Roberts, D.V.M., San Diego, Cal. Vice-President, Arthur Knox...... Indianapolis, Ind. Vice-President, Earl Hansen, San Luis Obispo, Cal. Treasurer, J. Μ. Schlegel..Indianapolis, Ind. Secretary-Treasurer, Albert E. Sheets, Los Angeles Secretary, B. E. Horrall, Dairy Department, Purdue Co. Health Dept., 142 Nemaha St., Pomona, , University, Lafayette, Indiana. Cal. Assistant Secretary, W. K. Moseley, Moseley Lab­ oratory, 315 North DeQuincy St., Indianapolis, C hicago D airy T echnology S ociety Indiana. President, Floyd Keller...... Chicago Vice-President, C. A. Abele...... Chicago Secretary, P. H. Tracy, University of Illinois, K ansas A ssociation of M il k S a n ita r ia n s Urbana President, Dr. E. F. Kubin...... McPherson, Kan. Treasurer, Norman Cree...... Chicago Vice-President, Dr. L. W. Rowles.... Topeka, Kan. Sergeant-at-Arms, G. E. Dickson...... Chicago Secretary-Treasurer, Tom Larsen, Kansas State Board of Health, Topeka, Kan. Co n n e c tic u t A ssociation of D airy and Directors, (1) J. R. Mingle, Deputy State Dairy M il k I nspectors Commissioner, Oakley, Kan.; (2) Howard President, E. O. Anderson, University of Connecti­ Weindel, Milk Sanitarian, Lawrence, Kan. cut, Storrs. First Vice-President, Bruce C. Grant..New Britain Second Vice-President, E. St. J. Baldwin, New M assachusetts M il k I n specto rs’ A ssociation London. Third Vice-President, Alfred W. Fish.... Hartford President Francis M. Hogan...... Beverly Secretary-Treasurer, H. C. Goslee, State Office Vice-President, Robert C. Perriello...... Attleboro Building, Hartford, Conn. Secretary-Treasurer, Robert E. Bemis.. .Cambridge 180 A ssociation N ews

M etropolitan D airy T echnology S ociety P hiladelphia D airy T echnology S ociety President, S. H. Harrison...... New York, N. Y. President, Dr. Thomas Kelly, Scott-Powell Dairies, Philadelphia. Vice-President, Richard S. Doughty, Hoboken, N. J. Vice-President, Jay D. Girard, Breuninger Dairies, Secretary-Treasurer, F C. Button, New Brunswick, Philadelphia. N. j. Secretary-Treasurer, Mrs. Helen A. Sutton, Sylvan Seal Milk, Inc., Philadelphia. Sergeant-at-Arms, D. X. Clarin..New York, N. Y. Assistant Secretary-Treasurer, W. S. Holmes, Phila· delphia Dairy Council, Philadelphia.

T exas A ssociation of M il k S a n ita ria n s M isso u ri A ssociation of M il k S an ita rians President, Taylor Hicks...... San Antonio. Texas President, Arthur Gould...... Kansas City 1st Vice-President, F. C. Armstrong, Fort Worth, Texas. Vice-President, J. K. Smith...... Independence 2nd Vice-President, R. N. Hancock, McAllen, Secretary-Treasurer, Glenn M. Young, State Board Texas. of Health, Jefferson City, Mo. Secretary-Treasurer, G. G. Hunter. Lubbock. Texas.

V ir g in ia A ssociation of M il k S a n ita ria n s President, J. W. Robertson...... Lynchburg P a c if ic N o r th w est A ssociation of D airy and Vice-President, C. B. Neblett...... Richmond M il k I nspectors Secretary-Treasurer, Η. P. Jolly, Health Depart­ ment, Norfolk. President, A. W. M etzger...... Salem, Ore. W est V ir g in ia A ssociation of M il k S a n ita ria n s Vice-President, E. W. Soper...... Arlington, Wash. Chairman, Donald K. Summers, Charleston 1, 2nd Vice-President, R. D. Bovey...... Boise, Idaho W. Va. Secretary-Treasurer, Frank W. Kehrli, Portland. Secretary-Treasurer, J. 'B. Baker, Department of Ore. Health, Charleston, W. Va.

Association News

Chicago Dairy Technology Society talk was on observations of the Dairy The Chicago Dairy Technology So­ Industry in Europe. ciety had their monthly meeting on One of our members took the fatal .March 12th, 1946, at the Continental step on March 16th, 1946, at the Rose- Hotel. The late comers were rewarded land Presbyterian Church. After the with a nice roast beefv dinner. The ceremony, Mr. W. E. Rockwell and good turnout of members was merited his bride left on a motor trip to New by two fine speakers, Col. L. L. Shook Orleans. Lots of good luck to the and J. C. Hening. newly-weds from their friends in Chi­ Ross Speicher, chairman of the cago Dairy Tech. Dance Committee, announced the News Flash—Dave Batchelor re­ Spring Party which will be held on ported that he finally took an order May 4th, at the Continental Hotel. An for bottles and did not have to make excellent orchestra was engaged for a delivery promise. that evening and there were lots of News Flash—Wills Rayl was late prizes as well as dinner and dancing, for dinner, and so was the excellent all for $3.50 per ticket. roast beef. That is more than a The next meeting on April 9th coincidence. brought Wilbur Carlson of Kraft F. E. S eyfried Foods as the principal speaker. His J ourna l of M il k T echnology 181

Industrial Notes Wyandotte Chemicals Research electron microscopic measurements of Department Holds Seminar 1/100 of a micron, or 1/2,500,000 of The 61 technically trained staff mem­ an inch. The electron microscope and bers of the Wyandotte Chemicals Re­ other spectrographic equipment is regu­ search Department recently held a larly used by the Wyandotte labora­ tories in both control and development three session seminar at the Detroit activities. Technical papers presented Book-Cadillac Hotel. One session was by eight staff members of the depart­ devoted to scientific activities within ment treated with problems prevalent the department and one to corporation in the several industries served by and management topics. At the dinner Wyandotte Chemicals with their meeting, Walter J. Murphy of Wash­ various compounds and organic and ington, D. C., and editor of the Ameri­ inorganic chemicals. These papers in­ can Chemical Society, reported on his cluded a wide range of subjects tour of German chemical plants shortly including “Application of Physical after V-E Day. Techniques to Chemical Research,” An incidental part of the technical “Synergism,” “Current Trends in discussion was the disclosure that the Chemical Patents,” and “Synthesis Spectro-Chemical laboratory of the and Evaluation of Mildew-proofing Wyandotte organization is able to make Agents.”

R esearch D ep a r t m e n t S upervisors of W yandotte C h e m ic a l s as T h e y A ppeared at t h e S e m in a r R ecently H eld a t t h e B ook-C adillac H otel, D etroit

L e ft to R ig h t: W. R. Day, Patent; Dr. L. R. Bacon, Cleaning and Sanitation; E. F . Hill, Inorganic; A. W. Liger, Industrial; Dr. T. H. Vaughn, Director of Research; Dr. D. R. Jackson, Organic; C. F. Graham, Analytical; Dr. W. F. Waldeck, Chemical Engineering; Dr. P. E. Burchfield, Chemical Engineering. 182 I ndustrial N otes

Bowey’s Announce Sale Executives’ Mr. Paul G. Butz has been appointed Promotions Assistant Sales Manager of the DARI- Mr. Charles F. Bowey, Executive RICH Dairy Department for the Cen­ Vice-President, In Charge of Sales, tral Division, assisting Mr. Johnson. officially announced today the follow­ ing promotions: Mr. W. C. Hutchinson, Vice-Presi­ dent, appointed National Sales Man­ ager for the DARI-RICH Grocery J. H. Remick, Jr., Now Vice-President of Package Department. He will also New England Firm continue his regular duties as Eastern Division Sales Manager of the DARI- J. H. Remick, Jr., a former execu­ RICH Dairy Department. tive of the Detroit Creamery and until Mr. L. N. Johnson, Vice-President recently associated with Wyandotte and Director of Bowey’s, Inc., ap­ Chemicals Corporation, is now Vice- pointed National Sales Manager of the President of E. & F. King & Com­ firm’s Soda Fountain-Ice Cream De­ pany of Boston, manufacturers and partment, along with his present duties distributors of heavy chemicals since as Central Division Sales Manager of 1834. Mr. Remick is a former director the DARI-RICH Dairy Department. of the Dairy Industries Supply Asso­ Mr. John R. Stafford has been ap­ ciation, and during the war was a pointed Assistant Sales Manager of the member of the WPB Advisory Com­ Soda Fountain-Ice Cream Department mittee on solid carbon dioxide. With for the Central Division and will also Wyandotte Chemicals he directed the continue as Chicago Territory Sales sales of carbon dioxide, calcium car­ Manager dor that department. bonate, and calcium chloride.

FOOD INSTITUTE FOR THE ARMED FORCES The QMC Subsistence Research and 4. To represent the Office of The Quarter­ master General on Federal, military, and Development Laboratory has been other specification1 boards, the NafioiiaL Re­ designated as the Quartermaster Food search Council, the National Academy of and Container Institute for the Armed Sciences, Military Testing Boards, the U. S. Forces. Col. Charles S. Lawrence, Department of Agriculture, the Federal Food and Drug Administration, and any- other QMC, is assigned as its Commanding national or international research or scientific Officer.. The missions of the Institute organizations in technical ' matters dealing are: with the products and supplies, mentioned in 1 above. , 1. To design, improve, develop, and evalu­ 5. To establish, procedures and methods for ate _'food products and rations suitable for quality control and inspection of the products military use, the packaging and packing of and activities mentioned in 1 above. these items and in addition, the packaging 6. To administer a coordinated funda­ and packing . of all other Quartermaster mental and applied research and development Corps supplies,.except fuel and lubricants. program with scientific institutions interested 2. To prepare, revise, and amend Quarter­ in the products and activities mentioned in master Corps specifications for food prod­ 1 above. ucts, rations, and the packaging and packing 7. To provide, at the Institute, supple­ section of all Quartermaster Corps specifica­ mentary indoctrination on latest develop­ tions, except those pertaining to fuel and ments in food and container research for lubricants. instructors in the Bakers and Cooks School's, 3. To prepare for publication: manuals, food supervisors and inspector instructors. bulletins, regulations, specifications and texts To provide further, a training program for of a technical nature which pertain to food other personnel intended for various subsist­ products, rations, and food preparation and ence assignments. the packaging and packing of all Quarter­ master supplies other than fuel and lubricants. (Continued on page 185) J ournal of M ilk T echnology 183

New Members

ACTIVE Cooper, Ο. V., Senior Sanitarian, State Peebles, Harold E., State Bacteriologist, Health Department, Route 7, Box 652, Department of Agriculture, State House, Phoenix, Ariz. Des Moines 19, Iowa. Donovan, Joseph J., Senior Sanitary , In­ Russell, C. C, Director, Jefferson County spector, Health Department, 105 Sumner Board of Health, Health Department, City Rd., Brookline, Mass. Hall, Chattanooga 2, Tenn. Engendorff, Ο. H., State Sanitarian and Tuttle, Eugene K., Chief Milk Sanitarian, Dairy Inspector, State of Wyoming, Box City Health Dept., 2652 Quincy Ave., 17, Worland, Wyo. Ogden, Utah. Harman, Thomas D., 325 S. Court St., Circleville, Ohio. Weindel, Howard M., Chief Milk Sanitarian, Kremer, Philip F., Food Inspector, State State Board of Health, Topeka, Kans. Dept, of Agriculture, Milwaukee 7, Wis. Young, Homer G., Laboratory Control, Kucher, Dr. Paul C, Dairy and Meat In­ Isaly Dairy Co., Hoffman Rd., Glen Shaw, spector, City Health Department, Fort Penn. Wayne. Ind. Zobel, Edgar H., Milk Sanitarian, State De­ Orth, Harper V., Sanitarian, Public Health partment of Agriculture, 603 Watson St., Department, Shawnee, Okla. Ripon, Wis.

ASSOCIATE

Abraham, William, Owner, Sheboygan Sun­ Deming, Dr. David F., 123 Andrews St., shine Dairy, Inc., 2627 No. 15th St., She­ Massena, N. Y. boygan, Wis. Deutsch, Μ. N., City Health Department, Allen, D, L., P. O. Box 102, Monticello, Sioux City, Iowa. Iowa. DuBois, Adrien S., Chemist, Onyx Oil and Andersen, Carl C., Milk Sanitarian, State Chemical Co., 15 Exchange PI., Jersey Board of Health, 718 Boston Bldg., Den­ City 2, N. J. ver, Colo. Edwards, Robert L., Laboratory, Consoli­ Arnold, W. M., Jr., c/o Memphis Branch . dated Badger Co-op., 508 Picnic St., Sha­ Laboratory, 874 Union Ave., Memphis, wano, Wis. Tenn. Filcek, George R., Laboratory Technician·, Berge, Orrin J., Superintendent, Verifine Luiclc Dairy Co., 2008 W. Fond du Lac Dairy, R. 1, Eisner Ave., Sheboygan, Wis. Ave., No. 1, Milwaukee 5, Wis. Bersted, R. W., Asst. Sales Manager, Sedi­ Fletcher, Chester W., District Manager, Mutual Products Co., 5409 W. Galena St., ment Testing Supply Co., 20 E. Jackson Milwaukee 8, Wis. Blvd., Chicago 4, 111. Fredbeck, Emmett O., City Milk Inspector, Blakelock, Edw. A., Keiner-Williams Stamp­ Waukegan Health Dept., City Hall, Wau­ ing Co., 57 Foster Rd., Belmont, Mass. kegan, 111. Blish, Edwin J., Fieldman, 343 Delaware St., Friday, Edward R., Dairy Inspector, Madi­ Sturgeon Bay, Wrs. son Board of Health, Madison 3, Wis. Buker, Melvin A., Queens Farms Dairy, Inc., Gardner, Paul R., Department of Health, High St., Copenhagen, N. Y. 207 N. 24th St., Olean, N. Y. Buyens, Harold J., Laboratory Technician, Graham, Russell A., Solvay Process Co., Wheeler Cheese Co., 428 Harvard St., Syracuse 1, N. Y. Green Bay, Wis. Graves, Roy Bl, Borden Farm Products Co., Camp, L. D., Sanitation Office, Baldwin Antwerp, N. Y. County Health Dept., Bay Minette, Ala. Hammond, Gordon T., Microscope Sales, Comegys, Έ. F., Jr., Manager, Beatrice Bausch & Lomb Optical Co., Rochester 2, Creamery Co., 2 N. E. 2nd St., Oklahoma N. Y. City, Okla. Hansen, Carl T., Mgr., Rantoul Sanitary Corbett, W. J., Dean Milk Co., 1126 Kil- Milk Division, Beatrice Creamery Co., burn Ave., Rockford, 111. Rantoul, 111. DeHart, G. H., Milk Sanitarian, Macon-Bibb Hansen, John, Field Service, Klenzade Prod­ County Health Dept., 815 Hemlock· St., ucts, Inc., 206 North 3rd St., Ft. Atkin­ Macon,’ Ga. son, Wis. 184

Harris, F. W., Quality and Fieldman, East Osborne, A. V., Branch Manager, Jensen Dane Quality Co-op., Lake Ripley, Cam­ Machinery Company, Inc., 5305 Horton bridge, Wis. St., Oakland 8, Calif. Herrick, R. E., Μ. H. Renken Dairy Co., Page, Jim C., Manager, The Page Milk Co., 60-32 Woodbine St., Brooklyn 27, N. Y. Coffeyville, Kans. Hildebrand, Dr. G. J., City Health Commis­ Pireaux, L. B., Plant Superintendent, The sioner, 1208 S. 8th St., Sheboygan,' Wis. Fairmont Creamery Co., Green Bay, Wis. Howes, Μ. E., Wm. Weckerle & Sons, Inc., Polzin, Elmer W., Intake Inspection, Luick 1001 Jefferson Ave., Buffalo, N. Y. Dairy Co., 1018 W. Burleigh St., Mil­ Keown, Robert M., Milk Sanitarian, Inter­ waukee 6, Wis. city Milk Control Council, Box 191, Elk- Razee, Arthur H., Manager, Chemical Serv­ horn, Wis. ice and.Sales, Rumford Chemical Works, Kilpatrick, Wm. H., Apprentice La Sill Milk 131 West St., Mansfield, Mass. Co., SOI Ft. Sill Blvd., Lawton, Okla. Reed, Sam I., Chief, Div. of Sanitation, Knudsen, J. W., 1205 1st Ave., Spencer, Bremerton-Kitsap County Health Dept., Iowa. 6th and Marion St., Bremerton, Wash. Kobes, Thomas, Cheesemaker, Denmark, Rood, M. J., Schleuter Dairy Supply Co., Wis. Janesville, Wis. Larrow, H. A., Waddington Milk Co., Inc., Roundy, Zola Doyle, Research Chemist, Ar­ 10 Spring St., Ogdensburg, N. Y. mour & Co., 17 McIntosh Ave., Clarendon Lessly, J. E., Farm Production Supt., Ster­ Hills, 111. ling Meadow Gold Dairy. 316 North Smith, Ben, Laboratory Technician, Beatrice Western Ave., Oklahoma City 4, Okla. Creamery Co., 14th St. at Broadway, Malin, Victor T., Jr., Manager, Kelsey- Mattoon, 111. Malin Dairy, R. F. D, Box 152-W, Dickin­ Sontag, Clarence, Fieldman, Luick Dairy son, Texas. Co., 1126 N. 24th St., Milwaukee 3, Wis. McClendon, Earl, Owner, Meadow View • Tema, Mike .A., Fieldman, Turtle Lake Dairy, 715 W. Cherokee St., Okmulgee, Co-op. Creamery, Turtle Lake, Wis. Okla. Thomas, G. Hugh, Student, University of McLaughlin, R. M., Westchester County Wisconsin, 308 N. Orchard St., Madison 5, Dept, of Health, 22 Grandview Ave., Wis. White Plains, N. Y. Tovan, John, Eastwood Dairy, 146 So. Col- McMorrow, B. J., Director, Bureau of Sani­ lingswood Ave., Syracuse 6, N. Y. tation, Board of Health, Honolulu, Hawaii. Vanden Borch, Oscar, International Har­ Meggitt, Wendell, Swaner Dairy, Iowa City, vester Co., 109 Van Bergh Ave., Rochester, Iowa. N. Y. Miller, R. E., General Manager, Turtle Lake Vinal, Harry L., Blue Ribbon Dairy, 533 Co-op. Creamery Assn., Turtle Lake, Wis. South Ave., Syracuse, N. Y. Morton, Douglas B., Asst. Milk Sanitarian, Youse, Arthur M.,' Plant Supt., Borden’s State Dept, of Public Health, 2129 S. Farm Products Co., 5999 Nottingham Ave., Fourth St., Springfield, 111. Detroit 24, Mich. Nadelin, Eugene Paul, Owner, Nadelin Zwirschitz, Louis _W., Fieldman, Kraft Foods Dairy, 819 Wuinby Ave., Wooster, Ohio. Co., Aniwa, Wis.

CHANGES IN ADDRESS

Beilin, Walter P., San Francisco, Cal., to Evans, Merton P., 411 Church St., Newark, Route 1, West Bend, Wis. N. Y., to 314 Colton Ave., Newark, N. Y. Boe, Robert H., Austin, Texas, to 300 North Flake, J. C\, New Orleans 17, La., to Evapo­ Crowdus St., Dallas 1, Texas. rated Milk Assn., 307 N. Michigan Ave., Booth, Dr. L. E., Chicago, 111., to Gardner, Chicago 1, 111. 111. Gaylord, Clifford, Canisteo, N. Y., to 649 Brooks, Dr. Paul B., Albany, N. Y., to 146 Woolworth Bldg., Watertown, N. Y. Western Ave., Altamont, N. Y. Brooks, Paul L., Columbus, Wis., to 34 Grant, Alister, Moncton, N. B., to 225 North St., Middletown, N. Y. Dominion St., Glace Bay, Nova Scotia, Brunner, 1st Lt. T. F., Denver, Colo., to Canada. Brunner, Capt. T. F., c/o Postmaster, Halldorsson, Thorhallur, 1210 W. Dayton Nora Springs, Iowa. St., Madison 5, Wis., to 1218 Spring St., Coleman, Lt. Ed., Lebanon, Ind., to Coleman, Madison 5, Wis. E. J., 32331 Oscoda Court, Wayne, Mich. Hansen, Nicolai T., 4445 Barry Ave., Chi­ Culver, Earl, Green Bay, Wis., to Spring cago 41, Ill.j to 4318 West Schubert Ave., Green, Wis. Chicago 39, 111. Eisman, Leon P., Charleston, W. Va., to St. Helmbrecht, M. F., Beaver Dam, Wis., to Louis County Health Dept., Clayton 5, Mo. Hutchinson, Minn. Kraft Cheese Co. ■ J ournal of Milk T echnology 185

Hillstad, A. C., 411 N. Ingersoll St., Madi­ Pletcher, L. O., Spring Mills, Penn., to son 3, Wis., to 157 Dunning St., Madison Beech Creek Ave., Mill Hall, Pehn. 3, Wis. Reiger, Herbert A., Syracuse, N. Y. to 5547 Hollister, E. J., Madison 5, Wis., to 1 Mt. Lakewood Ave., Chicago 40, 111. Hope Ave., Rochester 7, N. Y. Roe, Roscoe, 11 Sand St., Cortland, N. Y., Houser, Leroy S., Chicago, 111., to Borden’s to 119 Tompkins St., Cortland, N. Y. 8th Ave. at 12th St., Huntington 10, Rowland, J. L., Dallas, Texas, to 314 North W. Va. Folger St., Carrollton, Mo. Hyde, Burt, 3 Slocum Ave., Granville, N. Y., Shean, Harry R., Arkport, N. Y., to Greene, to 22 Columbus St., Granville, N. Y. N. Y. Kehus, William R., Baltic, Mich., to R. 2, Shields, Fred S., Lebanon, 111., to 322 North Box 84, Chassell, Mich. F, St., Tulare, Calif. Knight, Harold W., Chicago, 111., to 427 Smith, Abraham, 225 W. 106th St., New Jefferson Ave., Elgin, 111. York City, to 12 E. 41st St., New York Lindsey, Robert, 505 S. Fifth St., Cham­ 17, N. Y. paign, 111., to 132 S. Market St., Beatrice Creamery Co., Champaign, 111. Smith, Harold J., 52 Second St., Belvidere, Little, Lawrence L., Chicago, 111., to E. F. N. J., to .628 3rd St., Belvidere, N. J. Drew & Co., Inc., Boonton, N. J. Springstead, C. S., Leroy, N. Y., to 510 MacMorran, W. F., 320 High St., Troy, Terminal Bldg., Rochester, N. Y., State Penn., to 157 W. Main St., Troy, Penn. Health Department. Mason, Karl M., Peoria, 111., to Box 276, Stober, James, Sioux City, Iowa, to Green, New Providence, N. J. Iowa. McAvoy, Harold E., 720 S. Fourth St., Strang, Dr. G. J., Glens Falls, N. Y., to Springfield, 111., to 1052 W. Calhoun St., 50 Brown St., Lewisburg, Penn. Springfield, 111. Tetzlaff, Frank, Richmond, Va., to 2670 Cas­ Menefee, Harold C., 504 E. Sangamon Ave., cade Rd., S. W., Atlanta, Ga. Rantoul, 111., to 310 E. Sangamon Ave., Van Winkle, Fred A., Rochester, N. Y., to Rantoul, 111. 166 Highland Ave., Middletown, N. Y. McGuire, Howard, Gilman, 111., to 107 S. Vorperian, John H., Freeport, N. Y., to Tanner St., Rantoul, 111. Nassau County Health Dept., Mineola, Milone, Nicholas, Middletown, N. Y., to 35 N. Y. . Market St., Poughkeepsie, N. Y. Weber, Albert H., Millerton, N. Y„ to P. O. Mott, Mrs. Janet H., San Francisco, to 1542 Box 283, Oxford, N. Y. Hudson St., Redwood City, Calif. Weinstein, Max, Washington, N. J., to 712 Mowry, Merlin M., Middletown, N. Y., to Avenue M, Brooklyn 30, N. Y. New Hampton, N. Y. White, H. G., Bellefonte, Penn., to R. D. 1, Nutting, L. M., Syracuse, N. Y., to Board Spring Mills, Penn. of Health, Territory of Hawaii, Honolulu, White,' Herbert L., Canton, Penn., to Lock T. H. Box 825, Lancaster, Penn. Peterson, Dr. Oliver H., Fort Omaha, Neb., Widland, Myron A., Danbury, Conn., to 614 to Dr. Salisbury’s Laboratories, Charles Dickinson St., Springfield 8, Mass. City, Iowa. Wilder, Orville, Peekskill, N. Y., to 29 Jud- Piper, Perry E., Bloomington, 111., to c/o son St., Canton, N. Y. Ramsey Laboratories, Lisbon Rd. and Woodman, M. J., 1250 Sedgwick St., Evans­ Evins Ave., Cleveland 4, Ohio. ton, 111., to 1806 Maple Ave., Evanston, 111.

FOOD INSTITUTE FOR THE ARMED FORCES (Continued from page 182) 8. To prepare and keep up to date plans to technical information program relating to the be used in time of national emergency, for items and activities mentioned in 1 above. the organization and expansion of activities 11. To maintain a current library and relating to 1 above. library service on appropriate technical 9. To maintain liaison with various agen­ information. cies of the Armed Forces and to ascertain the status of current and proposed strategy, 12. To maintain a current summary of na­ tactics, and logistics affecting the research tional and world resources required for the and development of applicable products and development of rations and the packaging supplies. and packing of all Quartermaster supplies 10. To maintain contact with industry,, except fuels and lubricants. universities, government and other labora­ 13. To maintain, and operate mobile sub­ tories, and maintain a suitable advisory and sistence laboratories. 186

“ Dr. Jones” Says—*

This question of routine medical ex­ If there’s anything suspicious in their amination of food handlers: we were history, then they should go into it talking about it just recently. I said thoroughly: have enough specimens experience had proven that it didn’t examined either to find the germs, if accomplish what it was supposed to they’re there, or to be sure they aren’t. and created a false sense of security. Typhoid carriers have been discovered In short, you don’t get “value received” that’ve been carrying the germs for for what it costs; twenty years or more and apparently It occurred to me, aftenvard, that never knew it. Of course they where we dropped the subject—it shouldn’t be working in restaurants. might leave the impression there’s Probably the most practical , thing nothing to do about food handlers—■ they’re doing: New York City is one that is, to protect the public. And that of the places where they’re putting on isn’t so. There’s at least two things training courses for restaurant em­ that can be done—that they’re doing ployees. They show ’em what the in several places. dangers are (like staphylococci getting New people that’re being taken on into food from somebody with boils in these places—of course it’s to the or a bad cold); what to do to avoid employer’s interest to know that they getting germs from their hands into aren’t carrying any disease germs that food; about refrigeration to avoid food might cause trouble. By arrangement poisoning and all that. The bosses— with the health officer or with a private they take these courses, too. physician, a careful history can be taken The system that’ll discover every­ to find out whether they’ve ever had body that’s got disease germs in ’em any sickness that might have been or on ’em at all times don’t exist. But typhoid fever or dysentery. Those are the better they understand what they’re the most important things. doing, the less likely they are to be dangerous. * Health News, New York State Department of Health, Albany, N. Y., Feb. 18, 1946. P a u l B. B rooks, M.D.

ANNUAL MEETING, OCTOBER 24-26, 1946 ATLANTIC CITY, N. J.

Official Headquarters SEASIDE HOTEL

Make reservations N O W