JO U RN AL O F / MILK TECHNOLOGY

lume 4 Number 4 JUL>i-AUGUST, 1941

Official Publication of International Association of Milk Sanitarians (Association Organized 1911)

Alio designated publication of

California Association of Dairy and Milk Inspectors

Central States Milk Sanitarians Chicago Dairy Technology Society Connecticut Association of Dairy and Milk Inspectors Indianapolis Dairy Technology Club Massachusetts Milk Inspectors' Association Metropolitan Dairy Technology Society

Michigan Association of Dairy and Milk Inspectors Missouri Association of Milk Sanitarians

New York State Association of Dairy and Milk Inspectors Pacific Northwest Association of Dairy and Milk Inspectors Pennsylvania Association of Dairy Sanitarians Philadelphia Dairy Technology Society

Texas Association of Milk Sanitarians West Virginia Association of Milk Sanitarians II A dvertisements

PERHAPS as a boy you took many a drink from it without a thought about how insanitary it might be. Not so today.

The patient work of sanitation and pub­ YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection of the Welded “nix” to the public drinking cup. And W ire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard­ problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami­ sterilized milk and cream bottles. nation. Yet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth. It’s strong new low-price set-up that can be easily enough to resist heavy icing or rough suited to the requirements of every handling. And it has ample space for dairy, large or small, that uses any printing your name, address and all standard type bottle. Board of Health required information. Advertisements III RAPID-FLO ( M & f t f i MOW/

• Because of their known high quality one might expect to have to pay more for Rapid-Flo Disks. Actually they cost no more than other disks which claim to equal them. And they cost the farmer less than half what they did ten years ago. The policy of Johnson & Johnson is to make its products available to the consumer at the lowest prices possible consistent with quality. Continuous research, in product improvement and manufacturing economy, creates these benefits. Cheaper and better by study and planning. That’s the American way!

NEW BRUNSWICK. N. J. CHICAGO. ILL

W hen writing to advertisers, say you saw it in this Journal. IV Advertisements

Picture of a sanitary milk container being sanitary

O,"n c e u s e d , a Canco paper con­ chance to spread infectious dis­ tainer goes right into the waste­ ease organisms from household basket, never to be used again. to household.! That’s one reason Canco con­ The Canco paper container is tainers are superior from the as safe and sanitary a package public health angle. There is no for milk as there is.2 American Can Company, 230 Park Ave., New York, N. Y.

1· Rice, J. W., Recent Studies on the 2« Breed, R . S. & Sanborn, J . R., Paper Bacteriological Content of Paper Milk presented before the laboratory sec­ Bottles. Paper presented at the meet­ tion of the 31st Annual Convention; ing of Pennsylvania State Dairy and International Association of Milk Milk Inspectors Association. Dealers.

T h e C a n c o P a p e r M i l k C o n t a i n e r

W hen writing to advertisers, say you saw it in this Journal. Advertisements V

ARE YOU UP-TO-DATE ON THE LATEST MILK STORAGE TANK DEVELOPMENTS

There's news about Glass-Lined and Stainless agitator shaft simplifies cleaning and Steel Milk Storage Tanks and it's just out in meets exacting requirements. the new Pfaudler Bulletin No. 606. In it, we 4. The sanitary one-piece rotary seal for the demonstrate how Pfaudler Engineers have stream­ agitator is the last word in sanitary engi­ lined storage tank sanitation for quickest clean­ neering. ing. 5. All Pfaudler Milk Storage Tanks are built W e suggest that you send right now for your to meet varying pressure requirements. copy and then compare these storage units These are just a few of the highlights of the point for point with any on the market today. newest Bulletin No. 606. Your copy awaits Then, and only then, will you appreciate the your written request. full value of Pfaudler design: v I. All Pfaudler Milk Storage Tanks are built THE PFAUDLER CO., with deep dished heads with large knuckle radius— sounder and more sanitary con­ Executive Offices: struction. Rochester, N. Y. . 2. All fittings are of "hook type”, quick and easy to remove from the tank opening. They can be taken apart in a matter of seconds. 9. A new sanitary motor drive with detachable PFAUDLER VI Advertisements

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Examine and study the Arms for Your In­ dustrial Strength

AT T H E DAIRY INDUSTRIES EXPOSITION For the Americas, 1941. TORONTO, ONTARIO, OCTOBER 20-25

When writing to advertisers, say yon saw it in this Journal. Advertisements VII

m W e ML

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

Pasteurizing cream for buttermak­ ing the new way, with a VACREATOR, certainly docs things for butter scores! Here’s another example. An Iowa creamery (name on re­ quest) in August and in October, 1939, while still vat-pasteurizing their cicam, had 92 as tlieii best scoie. But in A ugust and in October, 1940, after installing their Baby Model VACREATOR, 32°o and 44°o of their butter, respectively, stepped up into the 93 scoie class! And marked improve­ ment was shown in theii other classifications. That soit of improve­ ILLUSTRATED ment makes money for a creamery. If you're BULLETIN looking foi it look into the VACREATOR. Drop a postal today for your G-380 copy of illustrated bul­ letin G-380.

CriERRY-BUrrell C orporation ■ /y // Rmukip/, St. uq< JOURNAL OF MILK TECHNOLOGY Official Publication of the

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

Office of Publication 29 N . Day St., Orange, N . J. Entered as second-class matter January 26, 1939» at the post office at Orange, N» J. under the Act of March 3« 1879·

(For complete Journal information, see page 234)

CONTENTS Page No. Editorials ...... I...... *...... -...... 181 Sources of Hemolytic Enterococci Found in Milk— George E. Turner and F. R. Smith ...... 183 A Small Electric Holder-Type Pasteurizer— C. W. England, A. P. Wiedemer, and G. J. Burkhardt ...... 187 A New Microscopic Procedure for the Detecting and Locating of the Source of Thermoduric Organisms in Milk— W . L. Mallmann, C. S. Bryan, and W . K. Fox ...... 195 Sanitary Regulations for Controlling the Production of Paper Containers for Milk— C. N. Stark ...... 200 The Need of Sanitary Control in the Manufacture of Frozen Dairy Products— F. W . Fabian ...... 206 The National Nutrition Conference ...... 210 Report of'Committee on Sanitary Procedure— W. D. Tiedeman, Chairman...... 214 The Milk Sanitarian’s Approach— S. V. Layson ...... 218 Report of the Committee on Communicable Diseases Affecting Man— Η. N. Parker, Chairman ...... 223 Summary of the Report of the Chief of the U. S. Bureau of Dairy Industry, 1940 ...... 225 Safeguards in Test for Bang’s Disease Described...... 230 Legal Aspects ...... 231 New Books and Other Publications ...... 232 Information Concerning the JOURNAL OF M ILK TEC H N O LO G Y...... 234 Officers of Associated Organizations ...... L'...... 235 Association News —...... 236 New Members ...... 238 "Dr. Jones” Says— ...... 240 Index to Advertisers...... X IV

Copyright 1941, International Association of Milk Sanitarians Advertisements CP (yyiukA HOMOGENIZER

Demonstrates Outstanding PERFORMANCE

F r o m

Coast to Coast

When this new CP unit was introduced at the 1940 Dairy Exposition, we promised it would make possible new high standards of performance in the homogenization of mix, whole and evaporated milk. Today, scores of CP Multi-Ro Homogenizers, operating under a wide variety of conditions from coast to coast, are daily demonstrating superior per­ formance. Outstanding among advantages delivered by the CP Multi-Flo Homogenizer are: (I) Uniformity of breakup and positive dispersion, (2) Power savings made possible by efficient performance with a third less power, (3) Maximum sanitation and cleaning economy provided by distinc­ tive head, (4) Top efficiency day-in and day- out assured by tne unique CP Single Service Valve. Bulletin N-12 provides complete de­ The new CP Single Service Multi-Flo Valve (photo shows actual size) tails. for the 1000 gal. machine).

THE CREAMERY PACKAGE MFG. COMPANY 1243 WEST WASHINGTON BOULEVARD ...... CHICAGO, ILLINOIS Branches: Atlanta - Boston - Buffalo - Chicago - Dallas ■ Denver · Kansas City ■ Los Angeles Minneapolis - New York - Omaha - Philadelphia · Portland, Oregon ■ Salt Lake City San Francisco - Seattle - Toledo - Waterloo, Iowa CREAMERY PACKAGE MFG. CO. OF CANADA, LTD. . 267 King St. West, Toronto, Ont., Canada THE CREAMERY PACKAGE MFG. COMPANY, LTD. Avery House, Clerkenwell Green, London E. C. I., Eng.

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

Volume 4 July-August, 1941 Number 4

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 its transactions.

Facts, Then Progress An outstanding feature of the Pittsburgh meeting of the Institute of Food Tech­ nology, held June 16-18, was the demonstration of the need for more facts about food. It was stated that the food industry runs in the financial bracket of fifteen to seventeen billion dollars, followed next by the automotive industry down at twelve billion. It is clear that such an industry is too large and important to hope to coast along on rule-of-thumb methods. It must base its practices on facts instead of the shifting sands of fancy. Take the drying of foods for example. Most everyone thinks that there surely must be a commercial future in the drying of foodstuffs. And yet there is no real industry in this field, except for certain dried fruits. The question was strongly agitated during the days of World War I, and yet now, twenty-five years later, we remain just where we were then. No research! Are the lower grades of foodstuffs as rich in nutrients as the better grades? In other words, does nutritional value parallel organoleptic quality? Are we compelled to pay for just appearance, or does the nutritional value warrant the cost? No data! Milk. The power of the government is behind the effort to increase the con­ sumption of cheese by one-third, and evaporated milk by one-fourth. An increase in cheese production probably does not materially affect the demand for bottled milk. But look at evaporated milk! An increase in its production at the projected rate is just too bad for the bottled milk trade. It is poor consolation to recognize that the bottled milk industry is largely to blame. It has ploughed its resources into white-tiled plants, and has neglected re­ search. It has developed a defensive complex instead of a vision of greater distri­ bution. It has built up a price structure which now operates perilously near the area of diminishing returns. The whole trend of the public demand is in the direction of economy of space. This should mean cheaper transportation (delivery) and less storage space (in the household refrigerator). On top of this is loaded the burden of a restrictive price imposed by Control Boards, compelling the bottled milk trade to carry the heavy end of the production costs of the farmer. Well, what are we going to do about all this? The answer/to the research prob­ 182 Editorials lem is the arousing of the commercial milk interests. To the price and market situa­ tion, the official milk control people hold the key. It is they who have succeeded so well in selling the dealers; on the public health hazard in milk '(unless handled sanitarily) that the industry as a whole is ori the defensive. More is said about safe milk than about wholesome milk. Even, our milk plants are made to look like hos- itals, and the ice cream industry follows suit. All of this costs money. Does it Ering in any big money? No. How do we know? Look at the per capita con­ sumption of milk for the past ten years or more. It runs at. a rather dead level, al­ lowing for the sag in the early thirties. Putting hoods on pouring lips, using bright­ ly lettered bottles, lowering the bacteria count a thousand or so, building glittering plants, and buying up milk routes is not the answer. What is needed is boldness in devising new milk products that can be sold at lower prices than the present bottled prices. Some originality and ingenuity in de­ vising new ways of distributing milk is in order. The industry should take the lead in this. In sympathetic collaboration, the control officials should not seek to freeze the industry in its present molds. They, should liberalize the rules and regulations to give legitimate opportunity for growth and development. Increased regulation is not warranted when commensurate values are not afforded the public. W e all want reasonably safe milk but we do not want a complicated regulatory structure that costs so much money to enforce and to comply with that the price of milk curtails con­ sumption. We want more research facts from both laboratory arid market. Then in collaboration with sympathetic control·: officials, reasonable rules and regulations should be drawn for the marketing of new dairy products in wider markets. J. H. S.

Tulsa, Ho! The forthcoming thirtieth annual meeting of the INTERNATIONAL ASSO­ CIATION OF M ILK SANITARIANS will be held at Tulsa, Oklahoma, October 27-29, 1941. This meeting in the south central west affords a splendid opportunity for the Association to join hands with our fellow milk sanitarians in the west. When our membership was small and confined to the east, it was indeed difficult to "go west.” Now, with our eleven hundred members, increasing in numbers regularly from all sections of the. United States and from foreign countries, it is high time that we should broaden our horizons, and develop the spiritual and mental tempo com­ mensurate with our opportunity.. W e face more than an opportunity: it is an obliga­ tion to our membership on several counts. In the first place, we should bring our support and inspiration to new sections where our members have been engaged in blazing new trails in milk sanitation. More­ over, our meetings always attract new blood, especially when we enter territory not previously visited. Then, too, we ourselves gain in perspective by meeting new people, visiting new scenes, and seeing different conditions from what we are meeting in ffie daily grind. 183

Sources of Hemolytic Enterococci Found in Milk

George E. Turner and F. R. Smith Division of Dairy Industry University of California, Davis, California The hemolytic enterococci are of con­ 2. From the suspension described above, siderable significance to persons in the 1 ml. was added to 9 ml. of sterile dairy industry. These organisms have a skim milk containing methylene blue rather interesting history. Among the so that the final concentration of the workers who have isolated them from dye was 0.1 percent. The mixture human feces are Sherman and Stark (8),; was incubated for 48 hours at 37° G , Hare and Maxted (4) ; Sherman, Stark, after which blood-agar plates were and Mauer (9) ; and Smith and Sherman poured. (13). The same streptococci have been 3. About 1 gram of the substance was found in milk or milk products by Ο. T. added to 10 ml, of 1 percent sodium Avery and Cullen ( 1) ; R. C. Avery (2). carbonate, and the method recom­ Sherman and Wing (10 and 11); Sher­ mended by Stainsby and Nichols (14) man and Niven (7) ; Gunnison, Luxen, was followed. Marshall, and Engle (3). 4. Dilutions of the sample were plated The finding of those cocci in human in blood agar without preliminary feces and the isolation of the same species treatment. from milk might lead one to believe that Two methods were used to isolate the the source of contamination of the milk desired bacteria from milk: was human feces. A few attempts have 1. Plating of appropriate dilutions in been made to find other sources. Or- blood agar without special treatment. cutt (5) could not obtain these hemo­ 2. Heating the milk to 60° C , holding lytic enterococci from the feces of calves. it at this temperature for 30 minutes, Smith ( 12) isolated one culture of and then plating it in blood agar. Streptococcus zymogenes from cow feces Preliminary study on a herd of forty and one from horse feces, This latter cows failed to show the desired organisms study was quite limited, indicating only in the feces. A general survey of the that these organisms might gain access dairy also failed to show any source on to the milk through its contamination the premises. A series of tests on the with animal feces. milk coming from this dairy also failed The present study was undertaken in to show these bacteria. Evidently, since the hope of securing additional informa­ this survey extended over several months, tion on possible sources other than the this herd as well as the milk supply com­ intestinal tract of man and animals. ing from it was free of these organisms EXPERIMENTAL for a considerable period. Four methods of isolation were used A survey of the milk from sixteen to obtain these organisms from the vari­ dairies showed that three were harboring ous types of solid material investigated: hemolytic enterococci. Samples of the 1. About 1 gram of the material was feed, the water supply (the drinking suspended in 10 ml. of sterile distilled water for the cattle as well as the water water and heated at 60° C. for 30 supply used in the milk house), and the minutes. Dilutions were plated in cows’ feces were tested. In one dairy blood agar. the organisms were recovered from the 184 H e m o l y t i c E n t e r o c o c c i i n M i l k

drinking water supplied to the cattle. In never been suspected of having mastitis. the second case they were found in the It would, therefore, seem difficult to cor­ drinking water as well as in the cows’ relate the occurrence of these organisms feces. A thorough investigation on the with an infection of the udder. third.farm failed to show these bacteria' Upon investigation it was found that in the feed, the water supply, or the the herds from which successful isola­ feces. Since all other sources had failed, tions had been made were allowed to milk samples were taken from each cow. graze freely, while the cattle from which One animal was found to be shedding the organisms were not isolated in the these organisms in small numbers (about preliminary study were confined. It was 200 per ml.). possible that free-grazing cattle might be Conceivably, the organisms found in more liable to "pick up” these organ­ the investigation of herds 1 and 2 might isms than those which were confined. As have been merely chance inhabitants at a check oh this hypothesis samples of the particular time of sampling, and the cattle feces, soil, and alfalfa plants were true source of contamination might have secured from a field in which a beef been one or more cows harboring these herd was grazing. (This herd was owned streptococci in their udders. To deter­ and maintained on a portion of the same mine the validity of such an argument, farm upon which was confined the dairy samples were taken from the individual herd from which no cultures were iso­ quarters of all the cows in herds 1 and 2. lated.) The hemolytic enterococci were In no case were any of the hemolytic en­ quite readily isolated from the beef-cat­ terococci encountered. W e must con­ tle feces and the soil of this pasture, but clude, therefore, that these organisms may were not found on the plants. enter the milk supply from other sources The results of the tests used in iden­ than the cow’s udder. tifying these organisms, as well as the It was also possible that the animal source from which a particular group harboring these organisms might be suf­ was isolated, may be found in the accom­ fering from an udder derangement. To panying table. The methods used have determine whether this was true or not, been recommended by previous investi­ milk samples were secured from each gators and were described by Sherman quarter of the cow’s udder. Three of the (6). four were found to be shedding these DISCUSSION hemolytic streptococci, whereas none Though only a limited number of cul­ were encountered in the fourth quarter. tures were isolated from soil and water, The following tests were made on the we can see no reason why such sources milk from the individual quarters: 1, mi­ might not be the natural habitat of the croscopic examination, 2, pH determina­ enterococci. It would be impossible to tion, 3, chloride content, and 4, rennet say whether the initial contamination may coagulation. The results were as fol­ be from soil to water to intestinal tract lows: 1, only an occasional leucocyte or from the intestinal tract to the soil. was encountered upon microscopic ex­ To determine the initial source would amination; 2, determinations varying require a thorough and careful investiga­ from pH 6.69 to 6.72 were obtained by tion. Also, this detailed information the electrometric method; 3, the chlor­ would not seem valuable enough to war­ ide value was constant at 0.12 percent rant the necessary labor. for each of the four quarters; 4, rennet The occurrence of these hemolytic en­ coagulation was found to be well within terococci in the udders of "normal” cattle the limits assigned to "normal” milk was of considerable interest. One might (about 5 minutes). It was impossible reason, from the sources listed for these to obtain a complete history of the cow. organisms, that their entry into the udder The owner, however, gave the cow’s age could easily take place through the teat as 5 years, and stated the animal had canal. Along with this fact we must T a b l e 1 Physiological Reactions and Sources of the Hemolytic Enterococci

Growth in 6Q the pres- Jj m<υ ence of: G N Fermentation of: A P ______Λ______

< 00 6 d J Species U » X P o ID .P .1 g G _G -X .3 P a o o G B ;3 3 "f ID a o “3 S-H P <υ o ir\ t/~\ X 3 o O Z X NT \6 © ai £ co £ 3 GO 2 w ■< 3 a d CO H pc; 3 CO CO T Streptococcus Cow feces chnology g o l o n h ec zymogenes Beef cattle 4 + + + + + + 4.5 + — ■' + — + + — + + + + + — — + + + + Streptococcus Cow feces — zymogenes Dairy cattle 1 + + + + + + 4.5 + + + + + — + + + + + — — + + + + Streptococcus 2 — zymogenes Water 3 + + + + + + 4.5 + 1 + + — + + — + + + + + — — + + + + Streptococcus 1— 1— zymogenes Cow’s udder 2 + + + + + + 4.5 + 1 + 1+ — + + — + + + + + — — + + + + Streptococcus 6— — zymogenes Milk 16 + + + + + + 4.5 + 10+ + + + — + + + + + — — + + + + Streptococcus Cow feces — durans Beef cattle 5 + + + + + + 4.5 + + + + + — + + + + Streptococcus — durans Soil 2 + + + + + + 4.5 + + + — + + — + + + — — — — — ■ — +

00 186 H e m o l y t i c E n t e r o c o c c i i n M i l k recognize the possibility that the less ferentiation of these enterococcus types care given to the cattle and their sur­ than we once believed. roundings, the greater the chance of this SUMMARY contamination. These enterococcus types The occurrence of hemolytic entero­ may, however, occur in the udder with­ cocci in cow feces has been confirmed. out causing pathological changes; and These organisms have also been isolated therefore, in the particular case men­ from water, from soil, and from the tioned above we must consider the or­ udder of an apparently normal cow. ganisms as merely parasites. BIBLIOGRAPHY Attempts to isolate hemolytic entero­ (1 ) Avery, Ο. T., and G. E. Cullen. The cocci from cattle feces have led to con­ use of the final hydrogen ion concen­ flicting claims. One reason that might tration in differentiation of Streptococcus explain this discrepancy is that investi­ bemolyticus of human and bovine types. J. Exp. Med. 29, 215-234 (1919). gators may have limited their study to (2 ) Avery, R. C. Differentiation of hemo­ one herd. This would mean that the lytic streptococci of human and of dairy finding of these microorganisms would origin by methylene blue tolerance ana be only a matter of chance. In this final acidity. Ibid. 50, 463-469 (1929). study we found one herd from which (3 ) Gunnison, J. B., Μ. P. Luxen, M. S. we could not isolate these streptococci Marshall, and B. Q. Engle. Hemolytic streptococci in raw market milk. /. Dairy even on repeated trial. A careful sur­ Sci. 25, 447-455 (1940). vey of the milk supply also failed to (4 ) Hare, Ronald, and W . R. Maxted. The yield results. It would seem wise, there­ classification of hemolytic streptococci fore, if one wishes to isolate these cocci, from the stools of normal pregnant to find a milk supply containing them women and of cases of scarlet fever by means of precipitin and biochemical tests. and then to study intensively the herd /. Path. Bact. 41, 513-520 (1935). involved. Such methods would seem (5 ) Orcutt, M. L. A study of the entero­ likely to prove fruitful. cocci from the digestive tract of calves. The accompanying table contains some­ /. Bact. 11, 129-139 (1926). what detailed information on the source (6 ) Sherman, J. M. The Streptococci. Bact. and reaction of both Streptococcus zymo- Reviews 1, 1-97 (1937). genes and Streptococcus durans. These (7 ) Sherman, J. M., and C. F. Niven. The hemolytic streptococci of milk. /. Infect. species correspond well in practically all Dis. 62, 190-201 (1938). basic physiological characteristics, but are (8) Sherman, J. M., and Pauline Stark. sharply differentiated by the inability of Streptococci which grow at high temper­ Streptococcus durans to ferment sucrose, atures. /. Bact. 22, 275-285 (1931). glycerol, mannitol, and sorbitol. These (9) Sherman, J. M., Pauline Stark and J. C. cultures did not, however, appear to be Mauer. Streptococcus zymogenes. Ibid. 33, 483-494 (1937). so hardy or resistant as strains isolated (10) Sherman, J. M., and Helen U. Wing. An from human feces. Although they were unnoted hemolytic strepococcus associated able to grow under the stringent envir­ with milk products. /. Dairy Sci. 18, onmental restrictions that may be im­ 657-660 (1935). posed on the enterococci, they grew less (11) Sherman, J. M. and Helen U. Wing. rapidly or luxuriantly than one might Streptococcus durans N. Sp. Ibid. 20, 165-167 (1937). expect. The reduction of litmus milk (12) Smith, F. R. The occurrence of Strepto­ and of methylene blue was not so clear- coccus zymogenes in the intestines of cut and rapid as, one would desire. Cer­ animals. Ibid. 22, 201-202 (1939). tain strains of Streptococcus zymogen.es (13) Smith, F. R., and J. M. Sherman. The also were unable to reduce litmus, while hemolytic streptococci of human feces. the cultures of Streptococcus durans were J. Infec. Dis. 62, 186-189 (1938). able to reduce it. Judging from this (14) Stainsby, W . J., and E. E. Nichols. Technique for the isolation of strepto­ anomalous behavior, the reduction of lit­ cocci. ]. Lab. and Clin. Med. 17, 530- mus may be less significant in the dif­ 537 (1931-32). 1 8 7

A Small Electric Holder Type Pasteurizer1 C. W. England1 2, Arthur P. Wiedemer2, and George J. Burkhardt3 Maryland Agricultural Experiment Station, College Park, Maryland

INTRODUCTION vat at its ends. The resistance of milk to Proper pasteurization is recognized as the flow of an alternating current be­ the most important single factor involved tween these electrodes provides heat for in the safety of dairy products from the pasteurization. The agitator consists of standpoint of public health. Within the a block of lacquered* hard wood, past few years, various communities have screwed to the end of a bakelite rod and enacted ordinances or put into effect reg­ is belt-driven at 130 r.p.m. by a small ulations prohibiting the sale of raw milk electric motor. The shape of the agita­ to the consuming public. Increased de­ tor and speed at which it was operated mands for pasteurized milk in rural com­ gave adequate agitation with a minimum munities have brought about requests for of churning. small pasteurizers having a capacity of The cover of the vat carries the agita­ five to forty gallons. tor drive, wiring, thermostat, and the In 1931 work was started by the electrical contacts. The pasteurizing unit, National Rural Electric Project in co­ with lid raised, and with lid closed, is il­ operation with the University of Mary­ lustrated in Figures 1 and 2. land on the development of a small elec­ Figjire 3 shows a diagram of the elec­ tric holder-type pasteurizer designed to trical circuit. Three wire, 230 volt ser­ meet the requirements of the small pro­ vice is used. The power to the elec­ ducer-distributor, for small plant use or' trodes is controlled by a power relay for large country estates. After much which is in turn controlled by the con­ of the basic work ( 1, 2) had been com­ trol circuit. The control circuit operates pleted, it was discontinued in 1933 due on 115 volts and consists o f a glass-stem to lack of funds. Because of a growing mercury-thermometer type thermostat and need for a unit of this type, the project a special sensitive relay.** The thermo­ was re-opened by the Maryland Agricul­ stat will maintain the holding tempera­ tural Experiment Station in 1937. ture within 1/2 degree. When the milk THE PASTEURIZING UNIT temperature reaches 144°F., the power The pasteurizer developed and used is automatically cut off and remains off in the experiments reported herein has a until the milk temperature drops to capacity of 12 gallons. It consists of a 143.5°F. A s the pasteurizer is very quiet synthetic rubber (Saniprene) lined, rec­ in operation it was very difficult to de­ tangular steel vat with the floor sloping termine the cut-off point without watch­ toward a stainless steel outlet closed by ing the electrical instruments. A tim­ a poppet-type valve, the head of which ing circuit was thus added consisting of is covered with synthetic rubber. The a mechanical latch-in, hand-reset relay electrodes are of graphitized carbon with and a self-starting electric alarm clock. spade electrical contacts, and attached to insulators which hook over the rim of the * Polymerized normal propyl methacrylate resin dissolved in equal .parts of toluene and xylene 1 Paper No. 537 in the Scientific Journal Series was used as a lacquer. of the. Maryland Agricultural Experiment Sta­ **The sensitive relay and thermostat were built tion. especially for this work through the courtesy of 2 Department of Dairy Husbandry. the Vapor Car Heating Company, Chicago, 3 Department of Agricultural Engineering. Illinois. 188 Small Electric Holder Pasteurizer

Figure 1 Electric Pasteurizer in Operation. Actuated by the sensitive relay, the me­ the cover so the current is automatically chanical latch-in relay closes the clock broken when the cover is lifted, thus pre­ circuit when the power circuit is broken venting shock due to contact with either the first time. The clock then continues the milk or electrodes should the switch to run and times the holding period. In be left on. The drain is placed at the practice, before the pasteurizer was start­ neutral point of the 230-volt circuit so ed, the clock was set at 12:00 and the that contact with milk leaking from the alarm at 12:30. The alarm would then drain or from an open drain while the signal the end of the holding period. In current is on would not cause shock. A the general din of the dairy plant the heavy ground is supplied as an additional alarm was not loud enough always to safeguard. To avoid current failure in be heard. one side of the line and the consequent Figure 4 shows a line drawing of sec­ unbalance, the mechanically connected tion through the tank. breaker is used and no fuses of any kind Certain features are embodied in the should be used. Where fuses may be re­ design to insure the safety of the opera­ quired by law they should be so large tor from accidental electric shock. The that the breaker will trip first under all contacts to the electrodes are located in conditions. J ournal of Milk T echnology 189

by both the "time-honored,” water-heat­ ed, holder pasteurizer and the electric holder pasteurizer and results of tests on each compared. A 200-gallon, spray type, rectangular pasteurizer was filled with mixed evening’s and morning’s milk, previously cooled to approximately 40 °F. This milk was thoroughly mixed in the pasteurizer, the desired samples were secured for analysis and 12 gallons were removed and transferred to the electric pasteurizer. Each lot of milk was pasteurized by heating to 143.5°-144°F. and holding at that temperature for 30 minutes. At the end of the holding per­ iod, samples were obtained from each lot of milk for examination and analysis. Tests made on each lot of raw and pas­ teurized milk included: flavor, creaming ability, pasteurization efficiency, phos­ phatase, percent butterfat, titratable acid­ ity, pH and curd tension. The average results of one series of 30 tests are pre­ sented in Table 1. All averages reported Figure 2 are the arithmetic mean of 30 tests. Electric Pasteurizer .With Cover Open Showing Agitator and Electrodes. Fla vo r— All samples were scored for flavor by two experienced milk judges, Burkhardt and England (3) have giv­ the identity of the samples being un­ en elsewhere a more detailed description known to the judges. Variations in of the electric pasteurizer described here­ scores on individual samples did not ex­ in, together with recommendations for ceed one point. The two scores on making the unit entirely automatic. each sample were averaged. The data in Table 1 show that pasteurization re­ EXPERIMENTAL sulted in an improvement in the score, To determine the comparable efficiency however identical average scores were ob­ and adaptability of the electric pasteur­ tained on the two lots of pasteurized izer, various lots of milk were pasteurized milk.

T able I Electric vs. Hot Water Pasteurization* Raw Electric H ot Water Milk Pasteurizer Pasteurizer Flavor score 20.1 21.0 21.0 Percent cream volume after 8 hours 17.6 16.0 16.2 Percent cream volume after 24 hours 16.4 14.7 15.1 Total bacteria per ml. 192,860 4,170 4,990 Maximum bacteria per ml. 905,000 24,600 26,400 Minimum bacteria per ml. 24,000 260 340 Percentage bacterial destruction by pasteurization 97.84 97.41 Gas production in broth tubes + — — Coliform bacteria per ml. 414 0 0 Percent butterfat 3.82 3.82 3.82 Percent titratable acidity 0.173 0.170 0.169 pH 6.56 6.53 6.54 Grams curd tension 38.45 33.45 34.91 * Arithmetic mean—30 samples. 190 Small Electric Holder Pasteurizer

Figure 3 Pasteurizer Wiring Diagram.

Creaming ability. Triplicate 100 ml. probably be insignificant when observed samples of raw and of each lot of hot in milk bottles.. In all instances, greater pasteurized milk were placed in graduat­ shrinkage in cream volumes occurred in ed cylinders and the cylinders placed in 24 hours as compared to 8 hours. ice water. Following cooling, the cylin­ Pasteurization efficiency. Pasteuriza­ ders of milk were placed in a refrigerator tion efficiency was determined bacteriolo- maintained at approximately 38°F. The gically on all samples, in duplicate, by depth of cream layer on each sample was the standard plate count and by a deter­ recorded at the end of 8 and of 24 mination of coliform organisms. The hours. The three readings on each sam­ presence of coliform organisms was de­ ple were averaged. Pasteurization re­ termined by inoculating tubes of Form- sulted in a slight reduction in cream vol­ ate-Ricinoleate Broth and by plating on ume, the reduction being slightly greater Violet Red Bile Agar. The raw milk on the milk pasteurized electrically. The samples were obtained immediately be­ milk from the electric pasteurizer pro­ fore the milk for electrical pasteurization duced 0.2t) percent and 0.48 percent less was withdrawn from the 200-gallon cream volume than that from the hot spray pasteurizer. The pasteurized milk water pasteurizer after 8 and 24 hours, samples were obtained directly from the respectively. These differences would pasteurizers at the end of the 30-minute J o u r n a l o f M i l k T e c h n o l o g y 191 192 S m a l l E l e c t r i c H o l d e r P a s t e u r i z e r holding period. The electric pasteurizer pH results on the raw, electric-pasteur­ produced a small increase over the hot ized and hot water-pa,steurized milk were water pasteurizer in percentage destruc­ 6.56, 6.53, and 6.54, respectively. tion of total bacteria, the respective per­ Pasteurization definitely reduced the centages being 97.84 and 97.41. This is curd tension, that of the raw milk being probably due to the fact that it required 38.45 grams while tlie electric and hot approximately 25 minutes longer to raise water-pasteurized milks gave curd ten­ the temperature from 38°F. to 143.5 °F. sions of 33.45 gram? and 34.10 grams, in the electric pasteurizer than in the hot respectively. A statistical analysis of the water pasteurizer. Negative coliform data show that the difference in curd tests were obtained on all samples of tensions of the two lots of pasteurized pasteurized milk. milk is not significant. Phosphatase test. The Scharer labora­ Pasteurization of Uncooled Milk. tory test was used to determine the pres­ When milk is to be pasteurized, the us­ ence of phosphatase in the pasteurized ual practice is to cool prior to pasteuriza­ milk This test was made in duplicate tion, especially when the milk must be on the residues of the samples secured held for some time prior to pasteuriza­ for bacteriological analysis. All samples tion. Pasteurization immediately after of pasteurized milk gave a phenol value milking, or within a reasonable lapse of of less than two units, indicating proper time after milking, would save both pasteurization. time and expense in cooling and heating Percent butterfat, titratable acidity, for the producer-distributor. pH, and curd tension. Percent butterfat, Seven lots of uncooled and cooled titratable acidity, pH, and curd tension milk were pasteurized in the electric pas­ were all'determined from one sample ob­ teurizer to determine the practicability of tained from each lot of milk at the time pasteurizing uncooled milk. Twenty gal­ samples were obtained for bacteriological lons of mixed uncooled milk were ob­ analyses. The percentage of butterfat was tained from the University dairy barns determined in duplicate by the Babcock immediately after being milked. Ten method, using test bottles of precision ac­ gallons of the milk at 85 °F. were im­ curacy. Percentage titratable acidity was mediately pasteurized electrically. The determined by titration in duplicate with remaining 10 gallons of warm milk Were tenth normal sodium hydroxide using immediately cooled over a surface cooler phenolphthalein indicator. pH was de­ to 45 °F. and held at that temperature termined in duplicate by use of the Beck­ until the electric pasteurizer was avail­ man pH meter, and curd tension was de­ able for use (approximately one hour) termined in triplicate by the method rec­ at which time the cooled milk was pas­ ommended for adoption by · the Curd teurized. Tests were made on each lot Tension Committee of the American of milk for flavor, creaming ability, pas­ Dairy Science Association (May 1940). teurization efficiency, phosphatase reac­ A Submarine Signal curd tension meter tion, titratable acidity, pH, curd tension, was used (or all determinations. and power consumption. The average As was to be expected there was no results of these tests are presented in difference in the butterfat test of the pas­ Table 2. teurized milk compared to that of the These results show that pasteurization raw milk. The reduction in titratable of uncooled milk immediately after milk­ acidity by pasteurization was also to be ing compares very favorably with milk expected since it is a known fact that cooled prior to pasteurization. Heating pasteurization reduces titratable acidity by time was reduced from 42.5 minutes to expulsion of dissolved gases. The per­ 24.5 minutes and current consumption centage acidify of the milk pasteurized was reduced from 3.14 kwhrs. to 1.95 electrically was 0.170 compared to 0.169 kwhrs. A comparison of these figures for that pasteurized by hot water. The with the graphs in Figure 5 indicates J o u r n a l o f M i l k T e c h n o l o g y 1 9 3

T able 2 Pasteurization o f Uncooled vs. Cooled Milk* Raw Pasteurized Warm Cold Flavor score 2 1.8 21.3 2 1.2 Percent cream volume after 24 hours 12 .6 13.4 13.8 Total bacteria per ml. 12,900 619 766 Percentage bacterial destruction by pasteurization — 95.20 94.06 Coliform bacteria per ml. 4.28 0 0 Percent titratable acidity 0.173 0.171 0.169 pH 6.64 6.67 6.63 Grams curd tension 28.38 26.75 26.63 Heating time (minutes) — 25.5 42.5 Total current consumption (kwhrs.) — 1.95 3.14 * Arithmetic mean of 7 samples.

more efficient operation when 12 gallons at the starting point, the lower the num­ are pasteurized as compared with 10 gal­ ber of watt-hours required to raise the lons. No good reason can be offered for temperature of the milk to 143.5°F. the common procedure of cooling milk These relationships are shown graphical­ prior to pasteurization, except when the ly in Figure 5. milk may be held warm a sufficient length The operating cost of the pasteurizer of time to permit possible increases in depends" upon the cost of electricity, the the bacterial population. initial temperature of the milk and the SIZE OF BATCH AND NATURE OF size of the batch. Approximately 0.24 PRODUCT kwhr. is required during the holding per­ iod regardless of the size of the batch. 2 12 Batches of from to gallons of This includes the power to the agitator. milk have been properly pasteurized in For a 12-gallon batch the total cost the unit described. The time required would range from 0.61 cent per gallon, for heating small batches is somewhat with a starting temperature of 38 °F., to greater and the efficiency is somewhat 0.33 cent per gallon, with a starting tem­ lower than for large batches. perature of 90 °F., using current at 2 Holstein milk was found to heat cents per kwhr. slightly faster than Jersey Milk, due to SUMMARY lower electrical resistance. · Cream containing 40 percent butter- Several months experience in opera­ fat was found to heat approximately half tion of the electric holder-pasteurizer de­ as fast as milk. This lengthened the scribed indicates that the unit is safe, ef­ heating time to such an extent that the ficient, and practical. Its operation is process would be impractical in the pres­ simple and convenient. The operating ent unit except for occasional use. To cost is low where average electric rates adapt the unit for regular cream pas­ are available. No auxiliary equipment teurization, the vat should be shortened such as boiler is needed. and its cross section area increased. Physical, chemical, and bacteriological tests have been made on milk pasteurized CURRENT CONSUMPTION AND COST OF in the electric holder-pasteurizer and OPERATION compared with similar tests on milk pas­ Current demand increases with in­ teurized in a 200-gallon hot-water spray- crease in milk temperature varying from type holder-pasteurizer. The results of 10.5 amperes at 38 °F. to 31 amperes at these tests indicate that the process used 143° F. (Figure 5 ). Since there is less in the electric pasteurizer is essentially resistance to the flow of current with in­ a heating process and that when like crease in temperature, the rate of heating temperatures and holding periods are increases as temperature increases. The used, the results of the electric and hot higher the initial temperature of the milk water methods compare favorably. Small Electric Holder Pasteurizer 194

Figure 5 Curve Showing Pasteurizer Operating Characteristics.

REFERENCES the development of a small milk pasteurizer. National Rural Electric Project, Report M- 1. Besley, Η. E. A ten-gallon electric milk 17, 1934. pasteurizer. National Rural Electric Project, 3. Burkhardt, George J. and England, C. W. Report M -ll, 1932. A small electric pasteurizer. Agricultural En­ 2. Krewatch, A. V. Second progress report on gineering, 22, 107-109 (1941). 1 9 5

A New Microscopic Procedure for the Detecting and Locating of the Source of Thermoduric Organisms in Milk *

W. L. Mallmann and C. S. Bryan Michigan Agricultural Experiment Station, East Lansing and William K. Fox Department of Health, Lansing, Michigan

Since the adoption of the new stan­ to show that these organisms are indica­ dard agar for plate counts of milk, con­ tors of unclean equipment and unclean siderable difficulty has been experienced practice on the dairy farm and in the with high counts. This has been due dairy plant. largely to the fact that the new medium Table t favors the development of organisms that The Demonstration of the Presence of Ther­ on the old medium failed to grow or moduric Bacteria in Milk grew so poorly that the colonies were too Sample No. Bacteria per ml. of milk small to count at the end of 48 hours in­ Before After pasteurization pasteurization cubation. High counts on the new medi­ 1 1 ,100,000 83,000 um have been particularly frequent in 2 85,000 31,000 pasteurized milk. 3 57,000 15,000 That the high counts obtained from 4 2,900,000 550,000 pasteurized milk are frequently due to 5 3,900,000 1 ,120,000 6 12 1,0 0 . 65,000 thermoduric bacteria and not improper 1 345,000 195,000 pasteurization is shown in Table 1. Raw 8 . 175,000 90,000 milk samples from the producers were Dotterrer ( 1) in 1923, and others, pasteurized in the laboratory to eliminate have demonstrated the presence of heat- all sources of contamination that might resistant bacteria which survive pasteuri­ enter under field conditions. Bacteria zation in raw milk. Practically all work­ counts were made immediately before and ers have observed that the heat-resistant immediately after pasteurization to deter­ bacteria in milk originate in the producer mine the number of resistant bacteria that milk. Breed and his associates ( 2) , (3 ), made up the total count as measured by (4 ), (5) traced the source of thermo­ the new standard agar. These data, picked philic bacteria to farm utensils, and Prov­ at random from a large number of sam­ en and Rowlands (6) Weiness and Par- ples, show conclusively that high bacteria fitt (7 ), and others have traced thermo­ counts in pasteurized milk may be due duric bacteria to the producer. to the presence of thermoduric bacteria. All of the work on thermoduric and There is no evidence that the presence thermophilic bacteria shows definitely of thermoduric bacteria in the milk is a that these organisms are indicators of public health hazard, but there is evidence unclean equipment and careless handling * Presented at the Twenty-ninth Annual Meeting of the milk. The presence of these or­ of the International Association of Milk Sani­ tarians, New York City, October 17-20, 1940. ganisms indicates to the sanitarian the Journal article No. 475 (N.S.) from the Michi­ need of instituting better practice in the gan Agricultural Experiment Station, East Lan­ sing. handling of the milk supply. 1 96 T h e r m o d u r i c O r g a n i s m s i n M i l k

The only reliable method of detecting bacteria remaining visible after pasteuri­ thermoduric bacteria in milk has been zation did not impair the usefulness of a the pasteurization test. Briefly, this test direct microscopic count after pasteuriza­ consists of determining the bacteria counts tion. This work indicates that the bac­ before and after laboratory pasteurization. teria surviving proper pasteurization must This process has been used extensively in be thermoduric bacteria, hence a pasteuri­ the laboratory of one of the writers zation test making microscopic counts be­ (Mallmann) for a number of years and fore and after pasteurization should has been an excellent means of tracing yield the same results, as a standard plate the origin of these organisms. In the count which has been used successfully. first part of Table 2 the data show the Thus the amount of' work and materials detection of producer milk containing would be lessened to a degree where tests thermoduric bacteria in a high-count pas­ could be applied successfully with econo­ teurized milk. The results of a thorough my of time and material. cleaning of farm equipment is shown in To check and amplify the findings of part 2 of this table. Similar results have Ward and Myers, a series of samples of been obtained in other small dairies. milk was tested making standard plate Table 2 and microscopic counts before and after The Effect of Cleaning Farm Dairy Equipment pasteurization. In Table 3 are presented as Measured by the Pasteurization Test some random selections of bacteria counts for Thermoduric Bacteria in excess of 100,000 bacteria per ml. of Before cleaning farm equipment Producer Bacteria count of milk milk to show the comparative value of Sample Before After the standard plate count and the micro­ pasteurization pasteurization 1 scopic method for detecting viable bac­ 1 7,200,000 8,000 teria in milk after pasteurization. Sam­ 2 1,900,000 100,000 ples 1 to 13 show an agreement of the 3 262,000 10,000 4 14,000 2,000 two methods. Sample 14 to 17 show a Composite 3,800,000 81,000 fall in bacteria count according to the After cleaning farm equipment standard plate count, but little or no de- 1 7,000 2,000 2 58,000 1,000 Table 3 3 15,000 200 Random Selection of Bacteria Counts in Excess 4 8,000 150 o f 100,000 for Comparative Value of Standard Composite 18,000 750 Plate and Microscopic Methods for Detecting Viable Bacteria after Pasteurization. The pasteurization test for detecting Sample Bacteria counts thermoduric bacteria gives excellent re­ No. (recorded in thousands) sults for dairies with a small number of Stand. Plate Count Microscopic Coi producers but the test is too cumbersome Raw Pasteurized Raw Pasteuri: to be applied to large dairies with a large Agreement of Methods number of producers. I 176 69 200 140 2 540 540 3,000 3,000 Due to the success obtained by the ap­ 3 500 3 240 ' 20 plication of the pasteurization test for 4 400 86 500 40 5 120 6 120 5 small dairies, requests were made by 6 100 20 120 5 large organizations for similar help. It 7 120 1 80 5 was impossible to conduct tests for these 8 400 86 500 40 large organizations, so research was start­ 9 100 20 120 5 ed to develop a simple test that could be 10 300 120 240 240 11 200 1 480 5 applied , by any dairy with laboratory fa­ 12 180 1 480 5 cilities. 13 170 161 220 120 Ward and Myers '(8) demonstrated No Agreement of Methods that the microscopic count made from 14 300 12 . 240 240 15 200 46 20,000 15,000 pasteurized milk represented mostly via­ 16 1,000 18 1,000 2,000 ble bacteria and that the number of dead 17 300 1 1,500 480 J o u r n a l o f M i l k T e c h n o l o g y 1 9 7

Table 4 Random Selection of Bacteria Counts of Standard Plate and Microscopic Methods after Pasteur- ■ ization and Microscopic Count after 2 hour Incubation of Raw Milk at 58-600 C. Sample Bacteria Counts (recorded in thousands) No. Standard Plate Count Microscopic Count Incub. Raw Pasteurized Raw Pasteurized 58-60° C. for 2 hours 1 60 6 80 40 80 2 720 54 30,000 10,000 2,000 3 1,800 120 25,000 20,000 2,000 4 3,000 80 2,000 2,000 480 5 1,200 1 2,000 10,000 5 6 3,000 1 5,000 2,000 5 7 2,400 1 1,000 240 5 8 600 1 240 120 5 9 1,500 70 2,000 3,000 480 10 13,000 100 20,000 15,000 480 11 10,000 120 30,000 10,000 720 12 2,000 1 5,000 4,000 5 13 90 3 9 80 5 14 300 1 480 480 5 15 54,000 1 480 120 5 16 2,000 30 5,000 2,000 5 17 2,000 5 480 1,000 5 .18 10,000 40 10,000 8,000 5 19 2,000 3 3,000 4,000 5 20 200 1 240 240 5 crease according to the microscopic pro­ made directly after pasteurization. These cedure. The microscopic count on sam­ data also demonstrate that if the milk is ples 14 to 17 indicates that both living maintained at a temperature lethal to the and dead bacteria are stained, assuming non-thermoduric bacteria for two hours, that the standard plate count gives a the cells after death gradually disappear viable organism count. The samples pre­ so that a microscopic count made at the sented in Table 3 are a fair sampling of end of two hours does represent viable all of the data collected. These data cells. It will be observed from the table would indicate that the microscopic count that in every instance cited, a reduction of pasteurized milk is not always a meas­ in bacteria count has occurred, the amount urement of the viable bacteria present in of reduction being dependent upon the the sample. Accordingly the microscopic number of thermoduric and thermophilic count of pasteurized milk could not be bacteria present in the sample. used as a measurement of the thermo­ In another series of tests, bacteria duric bacteria content of milk. counts were made using the same methods In another series of tests, not only of treating the sample except that the were standard plates and microscopic split raw milk samples were incubated at counts made of raw and laboratory pas­ 58° to 60° C. for five hours when micro­ teurized milk, but split samples of raw scopic examinations were made at inter­ milk were incubated at temperatures of vals of l/2 , 1, 2, 3, 4, and 5 hours. A 58° to 60° C. for two hours. Micro­ random selection of bacteria counts of scopic counts were made to determine the these data are presented in Table 5. It effect of long incubation at high tempera­ will be observed that in the samples con­ ture on the dead bacteria that would re­ taining thermoduric bacteria there is lit­ sult from incubation at these temperatures. tle difference in the count at the various In Table 4 are presented a random selec­ intervals of incubation, but it will be ob­ tion of samples taken from this series of served that in samples 18 and 35 in the tests. These data show that many dead bac­ group not containing the thermoduric or­ teria do stain when microscopic counts are ganisms, a fall in count occurs between 1 9 8 T h e r m o d u r i c O r g a n i s m s i n M i l k

Table 5 The Effect of High Temperature Incubation on the Disappearance of Dead Bacteria Sample Bacteria Counts (recorded in thousands) No. Standard Plate Microscopic Count Count Raw Past. Raw Past Time incubated at 58-60° C. in hrs. Vi 1 2 3 4 5 Samples containing thermoduric bacteria 11 540 540 3000 3000 2500 3000 4ooo 3000 3000 3000 20 400 86 500 40 70 40 120 80 60 80 31 300 120 240 240 240 150 240 100 100 150 34 70 1 2000 2000 3000 400 5000 4500 5000 8000 42 700 120 2000 720 96 1500 1000 1000 800 800 44 300 100 720 240 720 720 1480 600 480 600 45 70 60 120 40 120 240 240 240 100 20 49 700 120 480 40 80 40 80 60 40 80 50 240 100 480 120 240 200 240 120 100 80 Samples not containing thermoduric bacteria 1 120 1 80 5 10 10 5 5 5 5 2 8 1 5 5 5 5 5 5 5 5 4 60 4 10· • 5 5 5 5 5 5 5 18 500 3 240 20 30 40 15 20 10 10 35 40 1 240 40 10 5 5 5 5 5 3 6 50 1 40 20 5 5 5 5 5 5

one and two hours of incubation. Incu- develop colonies of sufficient size to be bation beyond two hours did not signi- counted in 48 hours incubation. ficantly change the bacteria count picture. If the standard were set at 20,000 bac- It may be concluded in summarizing teria per ml., eleven samples would be the data presented that a microscopic missed, but numerous samples not con­ count made at the end of two hours in­ taining thermoduric organisms would be cubation of raw milk at 58° to 60° C. included, hence it would appear that 40,- shows the presence of thermoduric bac­ 000 bacteria per ml. is the most accept­ teria in milk. Although increases in able standard based on the data available counts do occur during the two hour in­ at this time. cubation period because of the presence The Proposed Test for the Determination of thermophilic bacteria, still the num­ of Thermoduric Bacteria in Milk. ber of bacteria present is roughly a quan­ 1. Place 5 to 10 ml. samples of milk titative measure of contamination. suspected of containing thermoduric After a critical examination of all the bacteria in an incubator at a tempera- data, an arbitrary standard of 40,000 bac­ ture of 58° to 60° C. Incubate for teria per ml. in the milk incubated at 58° 2 hours. to 60° C. for two hours was set as a 2. Make a microscopic count following limit for the presence of objectionable standard procedure.; numbers of thermoduric bacteria. Using 3. Samples showing bacteria counts of this standard, out of 284 examples ex­ 40,000 or more bacteria per ml. con­ amined, there would have been missed 13 tain thermoduric bacteria in excessive samples with microscopic counts under numbers. 40,000, containing thermoduric bacteria Application of Microscopic Procedure in numbers in excess of 100,000 accord- 1. Examination of raw market milk. ing to the standard plate count of labora­ 2. Examination of producer samples. tory pasteurized samples. On the other 3. Plant surveys by examining samples hand, the standard plate count would taken from successive steps in the have missed five samples by failure to processing of milk or milk products. J o u r n a l o f M i l k T e c h n o l o g y 19 9 -

s u m m a r y Asso. Dairy and Milk Inspectors. 12 th 1. The microscopic technic for ther- Annual Report, 204-214 (1923). (2) Prickett, P. S. and R. S. Breed. Bacteria moduric bacteria is proposed. that survive and grow during the pas­ 2. The microscopic count of pasteurized teurization of milk and their relation to milk taken directly after pasteuriza­ ' bacteria counts. N-. Y. Agri. Exp. Sta. tion represents living and dead bac­ Bui. 571 (1929). ( 3 ) Yale, M. W; VI. The control of bac­ teria. teria that grow during pasteurization. 3. The incubation of milk at a tempera­ Ibid. Bui. 156 (1929). ture of 58° to 60° C. destroys non- (4) Yale, M. W. and Kelly, C. D. Ther- thermoduric bacteria and causes their morphilic bacteria in milk pasteurized by dissolution. the high-temperature short-time process. 4. A microscopic examination of milk Ibid. Bui. 630 (1933). (5) Breed, R. S. Thermophilic bacteria in after incubation of 58° to 60° C. milk pasteurized by the holder method. for 2 hours presents the viable ther- Ibid. Bui. 191 (1932). moduric bacteria. (6) Proven, A. L. and A. Rowlands. Pas­ 5. A standard of 40,000 thermoduric teurized milk VI. Raw milk as a source bacteria determined by the micro­ of thermoduric organisms. Proc. Soc. Agr. Bad. Abst. p. 19 (1939). scopic technic presented is recom­ (7) Weiness, H. and E. H. Parfitt, Non-spore mended as the maximum allowed in forming thermoduric bacteria in milk. market milk. J. Bad. 40, 157 (1940). LITERATURE CITED (8) Ward, A. R. and C. E. Myers. Influ­ (1) Dotterrer, W. D. Some observations on ence of dead bacteria on microscopic high counts in milk freshly pasteurized counts of pasteurized milk. J. Bad. J4, under commercial conditions. Intern. 565 (1937).

Sewage Treatment. Karl ImhoflF and Gor­ habitations and industrial establish­ don M. Fair. Book Review, John Wiley & ments. Sons., Inc., 1940, 370 pp. Pub. Health Engin. (16) Origin and treatment of common in­ Abs. XX, S, 94. dustrial wastes. This is a joint effort of the authors to pre­ (17) Self-purification of receiving waters. sent briefly and simply the considerations and (18) Disposal of sewage in receiving calculations which enter into the design and waters. operation of modern sewage-treatment plants, (19) Sample calculations. the disposal of industrial wastes, and the dis­ posal of effluents in streams. The table of The book is an interesting attempt to give contents gives: a world-wide viewpoint on procedure and (1) General considerations. practice in concise form. It is of value to (2) Composition of sewage. readers who are experienced enough to rec­ (3) Screening and skimming. ognize the differences in German, British, and ( 4 ) Chemical precipitation and rapid fil­ American practice, and for those who wish tration. to supplement a general knowledge of sewage (5) Sedimentation. disposal and stream pollution by special studies (6) Principles of biological treatment, of design or, for instance, oxygen relations in stream studies. ( 7 ) Treatment on natural soil. (8) Treatment on coarse-grained beds. The experienced sanitary engineer, familiar (9) The activated-sludge process. with the care and discrimination of the authors (10) Chlorination. in the selection of design and research data, (11) Sewage sludge. will derive helpful stimulation and enjoyment (12) Sludge digestion. from a careful study of this book, including (13) Sludge gas and its utilization. the design problems and oxygen balance com­ (14) Sludge treatment, disposal, and utili­ putations, which provide excellent mental dis­ zation. cipline. In short, it is a “different” book. (15) Water-carried wastes from unsewered Langdon Pearse. 2 0 0

Sanitary Regulations tor Controlling the Production of Paper Containers for Milk * C. N. Stark Professor of Bacteriology, New York State College of Agriculture, Cornell University, Ithaca, New York

When we realize the many and varied services of many engineers. To prevent interests in food production today, we adulteration and to improve the quality can easily and readily recognize the in­ of our foods, chemists are indispensable. ability of any one person to comprehend For all of these services mentioned, as completely all phases of such a compli­ well as many others, the consumer must cated subject. In many instances the rea­ pay. The purchasing power of the con­ son why honest and competent persons sumer is controlled by the size of his in­ fail to be in perfect agreement on a sub­ come and the prices he must pay for the ject is found in their different experiences. necessities of life. In attempting to main­ One’s opinions and points of view with tain proper equilibrium between these regard to relative values are of necessity powerful and important forces, our econ­ based on his knowledge and experience. omists work untiringly. Often in at­ The first concern of the producer of paper tempting to protect the rights of an indi­ containers and milk and other dairy prod­ vidual or a corporation or the public, the ucts, or any other product, must be to services of the legal profession are re­ maintain a satisfactory margin of profit. quired. The daily papers tell us how the In principle, we all agree that the efficient price of milk affects the entire agricul­ producer of an essential food product is tural situation. The milk distributor and rightly entitled to cost of production plus the manufacturer of dairy products re­ a small profit. minds us of his plight when prices he Producers of food products also have must pay to producers and prices he can­ long realized the significance of a proper not exceed to consumers are largely fixed balance between the supply and the de­ for him. Let us admit that under such mand for their product. They well know circumstances, some dairymen, distrib­ the importance of both price .and quality. utors, and consumers are apt to be treated The major concern of public health work­ unjustly. It is only by cooperation that ers and sanitarians is to provide for con­ such broad problems can be compre­ sumers an abundant supply of food hended and solved. known to be pure, wholesome, clean, and A report of the National Resources safe. These protectors of the public Committee, published in 1939, showed welfare work in complete cooperation that approximately only one-third of the with the medical profession and research annual income in the United States in bacteriologists, many of their policies em­ 1936 went to two-thirds of our families. ployed in the field being based on the See Figures 1 and 2. findings of these workers. The large Dr. Eichelberger, Secretary, Food and scale mass production methods used in Nutrition Section, American Public the food industry today must have the Health Association, '(American Journal of Public Health, 1940) estimates "that * Presented at joint meeting of the International the middle American fam ily ...... in Association of Milk Sanitarians, and rite New that year ( 1936) had an income of York State Association of Dairy and Milk In­ spectors, New York, October 17-19, 1940. $1160 or just about $20 per week”, and Journal of Milk Technology 201

SHARE OF AGGREGATE INCOME RECEIVED BY EACH TENTH OF NATION’S CONSUMER UNITS 1935 -36 FAMILIES AND INCOME SINGLE INDIVIDUALS RANGE

$2600 a OVER

1926 - 2600

1840 ' 1925

PROPORTION OF NATION'S CONSUMER UNITS RECEIVING EACH TENTH OF AGGREGATE INCOME 1935*36

AGGREGATE INCOME INCOME RANGE HIGHEST TENTH $14,600 6 OVER

NINTH 4900 14,600 1 Y; EIGHTH 3100 “ 4900 5S S ΐ S 5.5 5 i i SEVENTH 237S * 3100 : ·; ; ; ; ; SIXTH 1950 - 2575 5 5 5 5 5 5 5 5 5 5 FIFTH *1610 * 1950 ssssssisis FOURTH 1520 * 1610 S S S ί S S1- s s s THIRD 1040 - 1320 5 5 5 5 5 5 5 5 5 5 SECONO 760 * 1040 LOWEST 5555551555 TENTH UNOER $760

10 PCftCEKT 0

says: "Imagine, if you can, what a job it average diets include only from one-half would be to pay house rent, clothe the to two-thirds as much milk as they family, try to give the children some should, and when food expenditures went education^ and above all, feed the family down for city clerical workers, the con­ for good nutrition on that income.” She sumption of milk and. dairy products states further that, "In every region fam­ went down at the same time.” ilies spending a small amount of money "The fact that milk consumption gen­ for food used only a small quantity of erally is far below the standards set for milk. In fact, it was obvious that the good nutrition leads us to estimate that a 202 Sa n it a r y R e g u l a t io n s f o r P a p e r C o n t a in e r s

•Table l Approximate Percentage of Milk of Each Grade Sold in The Different Types and Sizes of Containers in New York City, 1938. Size of container ,------4------A Grade Type of ' Half of milk container pint Pint Quart Total Percent Percent Percent Percent Certified Glass bottle 0.7 0.7 Grade A Glass bottle 0.3 0.3 13-0 13.6 Bulk 0.1 0.1 Grade B Glass bottle 0.4 0.7 57.0 58.1 Paper container 0.8 0.3 14.4 15.5 Bulk .... 12.0 12.0

Total All types 1.5 1.3 97.2 100.0

part of inadequate feeding and lowered by stores at lower prices. Since 1935 general well-being encountered is the re- an increasing proportion of the milk sold suit of a too low milk intake.” through stores has been put up in paper In a personal communication Dr. le - containers, and, although this milk has land Spencer, Professor of Marketing, generally been priced one cent a quart Cornell University, says: "You will note higher, the greater convenience of the that the consumption of fresh milk and paper container as compared with glass cream in New York was reduced con- bottles has tended to promote the store siderably during the depression in 1932- method of distribution,” 1934, while the consumption of evap- With this important and far-reaching orated milk continued to rise.” picture in mind, regulations controlling In Cornell University Agricultural Ex- production and distribution of food periment Station Bulletin 735, "An An- products should be made. With a de- alysis of Dealers' Sales of Milk and sire to make available to the largest num- Cream in the New York Market, 1933- ber of PeoPle the larSest amount of clean, 38”, just published, Dr. Charles J. Blan- safe> and wholesome milk, I hope it is in ford says: "Retail sales of quarts of order to discuss with you Sanitary Regu- Grade A milk vary only slightly except lafions for Controlling the Production of for a decrease during the summer months. Paper Containers for Milk. This product is purchased by families The data in table 1, taken from Doc- with moderate to high incomes, and is tor Blanford’s bulletin, shows the im- consumed largely by children.” ...... portance of the marketing of milk in "During the period of this study there paper containers in New York City, were no changes of more than one cent It will be observed that in 1938 more in the price of milk on retail routes. Grade B milk was marketed in paper con- There were, however, two occasions, in tainers than was sold in glass bottles and 1934 and in 1937, when the price of in bulk of Certified and Grade A milk, milk at stores declined rather sharply. I make such a comparison only to call In each of these instances there was a attention to the volume of milk now be- marked increase in the sales of milk at ing marketed in paper containers, stores, without much change in the sales These containers for milk must meet on retail routes.” ..... "Since 1935 the rigid standards of economy, convenience, sales of Grade B milk through retail sanitation, and freedom from health food stores have increased, while sales on hazards. An excellent discussion of the retail routes have declined. This change economy side of paper containers for is due to the decreased purchasing power milk is given by Bartlett ( 1938) who of a large share of the consuming public says: "The introduction of paper bottles and to the fact that milk has been sold in the store distribution of milk is eco- Journal of Milk Technology 2 0 3

T a ble 2 Milk Distribution Costs on Wholesale Routes in Glass Bottles and Paper Bottles, New York City Milk dealer costs Wholesale routes Glass bottles Paper bottles July, 1935 Jan.-Mar., 1936 (cents per quart) (cents per quart) City plant 1.20 .614 Containers .10 1.347 Selling, delivery, collections 2.40 1.025 General and administrative .15 .254

Total cost 3.85 3.240 nomically sound to the extent that it The sanitary aspects of paper contain­ lowers distribution costs and is accepted ers for milk have been studied and re­ by consumers.” ...... "The limiting ported by Breed, Prucha, Rice, Sanborn, factor in the use of paper bottles is the Tanner, Wheaton, and others. To these cost of the container.” Bartlett presents workers we are indebted, in part, for the the figures in table 2 to substantiate his very creditable sanitary conditions now ex­ conclusions. isting in the manufacture of paper con­ He further states: "Breaking down tainers for milk. The paper industry is these figures, one observes that city plant to be congratulated on its eagerness to costs for processing and bottling milk in accept and adopt suggested improved paper bottles were about one-half those methods. The ideal of the paper indus­ for performing the same operations with try appears to have been acceptable sani­ glass bottles. Use of the single-service tary procedures economically applied to container eliminates all costs of labor, practical plant operations. space, equipment, and power, necessary Sanborn (1938) in discussing, "Rea­ for handling, washing, and storing glass sonable Sanitary Standards for Paper bottles.” Products” says: "Selling, delivery, and collection costs “Through the efforts of co-operating mills, for paper bottles averaged about 1 cent the hygienic status of food container board has per quart, as compared with 2.4 cents been raised to a point which renders it en­ tirely suitable for direct contact with the most per quart for the same service with glass perishable and carefully, processed foods.” bottles.” Every one recognizes the public health A broad and thorough discussion of advantages of a single service container the advantages and disadvantages of which eliminates contact between the paper milk bottles in use under ordinary home and the dairy. The increasing pop­ milk plant conditions is given by Tracy ularity and use of paper containers for (1938), who says: milk attest, in some degree, as to how "Consumer tests based upon 221 completed well these rigid standards of economy, questionnaires returned by the milk customers on the University milk route have shown a convenience, and freedom from health preference in most respects for the paper. hazards are being met. That paper con­ From a sanitary point of view the majority of tainers have never been incriminated in users preferred the paper. Few thought there any outbreak of disease is convincing evi­ was any difference in the flavor of the milk, its dence of their public health safety. In keeping quality, and its tendency to freeze or the rate of temperature rise. It was almost fact, this record of many years of safe a unanimous opinion that the paper containers and satisfactory use strongly implies the took up less space in the refrigerator and were absence of any public health problem more convenient for picnics, etc. The glass connected with paper containers for bottle was picked for greater ease of pouring and for ease of separating the cream from the foods. skim milk. A slight majority preferred the There are positive reasons why paper paper containers to the glass when the milk containers for milk are sanitary and safe. sold for the same price, but at 1 cent less, 75 per cent indicated a preference for the paper They are made from virgin pulp produced container." from sound and healthy trees. From 204 Sanitary Regulations for Paper Containers

these barked and washed logs, ground done either at the fabricating factory or wood pulp is produced by grinding. the milk plant. Chemical pulp is produced by using The nature of the waxing process at strong chemicals and high temperatures, such high temperatures and the protec­ as a means of dissolving the binding ma­ tion from exposure to the air given the terials to free the cellulose fibers. These waxed containers readily explain why necessary chemicals also act as a preserv­ workers find negligible numbers of bac­ ative. At the paper mill this virgin pulp teria by the rinse test. Wheaton, Lueck, is made into paper board. The paper and Tanner report that over 80 percent mill water supply now usually meets the of the 7,000 containers examined by the sanitary requirements for water for hu­ rinse test were found free from bacteria, man consumption. The various ingredi­ and that the majority of the paper milk ents added to the pulp, in the paper bottles showing the presence of any bac­ making process, also meet rigid bacter­ teria had fewer than five colonies per iological standards. As a further safety bottle. measure, the water supply and the disin­ Sanborn, in a discussion of "Suitable tegrated pulp mixture are, as a rule, chlor­ Paper Wrappers and Containers for inated at the paper mill. After the paper Foods,” Oct. 6, 1937, said: board is formed it must be dried. To "The goal of the present investigation of ■ accomplish this drying the moist paper the sanitary condition of food containers is to passes over roll driers heated to 240° F. produce, if possible, consistently sterile paper or higher. This moist high temperature and to make sterile containers from this sterile stock. Perhaps this goal is unattainable.” practically sterilizes the paper board. It is my belief the production of sterile Sanborn and Breed ( 1938) in report­ paper containers for milk bottles is com­ ing on, "The Sanitation of Paper Milk mercially impractical and also unneces­ Containers" say: "After the board passes sary. I am more inclined to agree with over the hot drier rolls in the paper-mak­ Doctor Sanborn’s statement, made before ing process the surviving organisms are the Massachusetts Milk Inspectors’ Asso­ all of very heat-resistant types as the tem­ ciation, January 5, 1938, when he said: peratures reached are much higher than "In view of the fact, however, that bac­ those used in the pasteurization of milk. teria normally found in milk tend to out­ No pathogenic organisms could survive grow nearly all of the paper container the temperatures used.” They also say, types, casual contamination from the "A determination of the number of liv­ container does not appear to be signifi­ ing bacteria per gram of disintegrated cant.” The agar plate count, of bacteria board' becomes a measure of the bacter­ in paper board, made by the disintegra­ iological condition of the pulp. This tion method is subject to considerable ex­ record secured from the finished product perimental error. Air contamination of even more accurately interprets conditions the sample board is possible; the size of ‘ previous to the paper-making processes the pulp sample examined is relatively than similar counts from pasteurized milk small; and the number of plates needed interpret the bacteriological condition of for testing one sample is large. the raw milk.” The findings of many workers in this At the fabrication plant all exposed field, including my own unpublished re­ surfaces and edges of paper are removed. sults, have indicated the presence of only In the making process the containers are very small numbers of harmless bacteria mechanically handled, so far as is pos­ in paper containers for milk. But I do sible. The inks and glues used are prac­ not wish to imply that perfection has been tically sterile. For the waxing process, attained. Further improvements in clean­ a high grade, high melting point wax is liness and general sanitation could be applied at a temperature between 160° made by the paper industry. They call F. and 200° F. The waxing may be these needed changes "better housekeep­ Journal of Milk Technology 2 0 5

ing” and say that it will improve their consumption of milk and a generally low­ method of production. The present ered health condition of the people. waxing process is not perfect, but the In conclusion, the findings of workers paper industry is aware of this and is in this field seem to indicate: attempting to improve it. Complete, or 1. That a determination of the number of more complete, mechanical handling living bacteria per gram of disintegrated should be employed. This is being done board measures satisfactorily the conditions under which the paper board was produced. by the industry as a means of increasing 2. That the rinse test is a satisfactory measure production and decreasing costs. Of most of storage and handling after the con­ importance in making these further ad­ tainers are formed. vances is the alertness of men in the pa­ 3. That the methods employed in the manu­ per industry to improvements along all facture of paper containers for milk are lines of sanitation. This state of mind such that the possibility of a public health problem connected with their use is remote. is a credit to sanitarians working in this REFERENCES field. 1. Bartlett, R. W. The American Produce In accepting the invitation to give this Review, Jan 26, 1938. talk it was my hope to visualize the con­ 2. Blanford, Chari es J. (1940) Cornell Uni­ sumption of more milk by the lower in­ versity Agricultural Experiment Station, Bulletin 735. come families which constitute at least 3. Eichelberger, Marietta. (1940) American two-thirds of our population. It is gen­ Jour. Pub. Health 80, 169-174. erally accepted that the consumption of 4. National Resources Committee. (1939) more milk will assist in improving the The Consumer Spends His Income. U. S. general health. Greater consumption of Gov. Printing Office, Washington, D. C. milk will benefit producer, distributor, 5. Sanborn, J. R. (1938) Technical Associa­ tion of Paper and Pulp Industry. and consumer. Under present conditions 6. Sanborn, J. R. and Breed, R. S. (1939) the paper milk bottle appears to hold the National Association of Milk Dealers. possibility of wholesome and safe milk 7. Spencer, Leland. Private correspondence. at a lower price. Any unwise or un­ 8. Tracy, P. H. (1937 ) 26th Annual Con­ necessary regulations in the production of vention, International Association of Milk paper containers for milk will eventually Sanitarians. 9. Wheaton, E., Lueck, R. H., and Tanner, contribute toward an increased cost of F. W. (1937) International Association milk to the consumer and a decreased of Milk Sanitarians.

The Effect of Commercial Practices on As­ ing the processing of the milk were due to corbic Acid and Dehydroascorbic Acid contamination by copper and exposure to light. (Vitamin C) in Milk. Warren W. Woessner, Fortification of milk with vitamin C has been K. G. Weckel, and Henry A. Schuette. Jour, found to be practical on a commercial scale of Dairy Sci., 23, 1131-1141 (Nov. 1940). but extra-special care must be exercised to Pub Health Eng. Abs. xxi, Mi, 13. eliminate the possibility of contamination by Exhaustive work on the stability of the 2 copper and excessive exposure to light rays. forms of vitamin G in milk—namely, ascorbic Tubular preheating, clarification, homogeni­ and dehydroascorbic acid—has shown that the zation, cooling, and protected delivery were . holder methods of pasteurization cause a 20 found to cause no loss of vitamin C. The percent loss of this vitamin. All dehydroascor­ use of sodium metaphosphate or pancreatic bic acid was destroyed by pasteurization. The enzyme for the purpose of reducing curd ten­ length of time held has a more destructive sion was found to have no beneficial or detri­ effect on ascorbic acid than the temperature mental effect on ascorbic acid. Even though to which the milk is taken. Consequently, high- the enzyme concentrate had no effect on dis­ temperature short-time pasteurization is less appearance of vitamin C, it did prevent the destructive than the holder method. copper-induced oxidized flavor. The most serious losses of vitamin C dur­ C u r t is B . W il l ia m s . 2 0 6

The Need of Sanitary Control in the Manufacture of Frozen Dairy Products *

F. W. Fabian Research Professor of Bacteriology Michigan State College, East Lansing, Michigan

INTRODUCTION enacted into a law. It is a recognized Sanitation is its own excuse for being. principle in public health practice that it One of the tenants of good pedagogy is is not necessary to wait until some in­ repetition. If we are to educate, then sanitary condition or procedure has caused we must continually present old truths an epidemic or illness before a regulation in a new light. Truth, like an uncut or law prohibiting it can be enacted. On diamond whose true value is ever present, the contrary, it is the duty of those who requires the skill of a diamond cutter to protect the public’s health to anticipate bring its beauty to light. Likewise, what danger and to correct the situation be­ we may say of the need for sanitation fore harm occurs. In other words, it is was just as true before the time of Louis prevention rather than cure that interests Pasteur as it is today, but it required the public health official. this brilliant and skillful savant to grind Health officials and inspectors are often the first facet. Since his time, research asked the question, Why bother with this workers have ground many facets until or that condition or practice; it never today we have a brilliant and many sided made anyone sick or it never caused an stone in the form of sanitation. epidemic. Sometimes it is true that the NEED OF SANITARY CONTROL thing which the inspector asks to have An intelligent question to ask any corrected never has and possibly never health official is, what is the need for will cause trouble but they cannot afford sanitary control of frozen desserts? Why to take that chance. It is potentially are all the rules and regulations neces­ dangerous. sary ? ΛI shall not attempt to give all the The tires on your car may be wearing answers, but shall discuss briefly only the thin. You might drive the car several more important ones. In the first place, hundred or even thousands of miles with­ practically every regulation found in an out a blow-out. Again you might not. ordinance or law has a very good and If you have a blow-out while traveling sufficient reason based on experience, an­ fast, it might kill or injure you. Again ticipated dangers, or scientific research or it might not. It is a potentially danger­ else it would not be there. If any regu­ ous condition. You are in the same po­ lation does not have such a pedigree, sition as the health official. You cannot then it has no place in an ordinance. afford to take that chance. ANTICIPATED DANGERS The attitude of control officials re­ Even though practically all provisions garding conditions or practices that are in the laws and ordinances regulating potentially dangerous but not actually frozen desserts are based on experience or proven insanitary is set forth in a schol­ research, this is by no means necessary in order to have a provision or regulation arly opinion of far-reaching importance written by Justice Gardner of the Ala­ * Presented at Ice Cream Short Course, University of Illinois, Urbana, 111., March 17-21, 1941. bama Supreme Court in the case of Gil­ Journal of Milk Technology 207 christ Drug Company vs. City of Bir­ ades or more ago. However, in the five mingham et d . He said: year period from '1 9 3 4 to 1938, there "The Mannix Case was decided twenty years were reported 10 epidemics involving 252 ago, and the requirement that the milk sold cases or an average of two epidemics and to the public in centers of large population 50 cases per year. The danger is real should be protected from exposure was vigor­ ously contested; and yet there would be few and ever present. today bold enough to question the wisdom of I am not trying to impress you or scare such a precautionary measure. you. I am only trying to give you the "Rapid advance has been made in the reasons why we have certain rules and science of medicine and in the field of bacteri­ regulations for the protection of the pub­ ology. That the health and welfare of the people have been greatly advanced by the con­ lic as well as for your own protection. scientious and intelligent labor of the scientists REASON FOR PASTEURIZATION and members of the medical profession cannot now be open to question. Their labors are Pasteurization is the only operation in not to be restricted to curing disease and allevi­ the manufacture of ice cream that kills ating suffering, however important these may bacteria. Therefore, it is the only safe­ be, but the greater benefits are to be realized by the use of preventive means in anticipation guard and the only protection the public of the danger of an epidemic. And it is has against the possibility of contracting fully as important that the health authorities an infectious disease when they eat your should anticipate danger to public health, and product. Every other operation such as provide against them, as it is to take steps to homogenizing, cooling, and freezing may eradicate conditions after the disease has ap­ peared.” actually add bacteria to the product. This is the reason why health officials EPIDEMICS DUE TO FROZEN DESSERTS are so particular about the construction The fact that frozen desserts are the and operation of pasteurizing equipment. second most important cause of disease They demand that it be dependable, sim­ epidemics is the paramount reason for ple, easily cleanable, and operated by a sanitary regulations to control their man­ trained man. It, likewise, explains why ufacture. The number of epidemics the phosphatase test is considered the caused by them is exceeded only by milk. outstanding contribution to dairy sanita­ For example, up to 1927 incomplete data tion of the past decade. For with this for only one disease, typhoid fever, test, one can detect the careless operator traced to dairy products, showed that and defective. equipment. there were 479 epidemics involving 14,968 cases and 219 deaths. Milk was When you consider the possibility of considered the medium of infection in contamination of dairy products from both 444, ice cream in 32, butter in 2, and animal and human sources, one can un­ cheese in one of the above total. One derstand why the great emphasis on pas­ of the typhoid fever epidemics traced to teurization. ice cream involved 1,851 investigated REASON FOR COOLING cases located in 21 counties and 102 All dairy products are required to be dealers in 82 localities. held at temperatures below 50° F. This Now add to the epidemics of typhoid applies more particularly to milk and fever traced to frozen desserts, those of cream since ice cream mix, ice cream, and scarlet fever, diphtheria, septic sore frozen desserts in general must be held throat, paratyphoid and enteric fever, at much lower temperatures, usually a dysentery, and many minor digestive dis­ few degrees either side of 0° F. Never­ turbances, you have an imposing array of theless, the principle is the same, it being evidence that will convince even the most skeptical. They will no longer thought­ only a matter of the degree of the mag­ lessly or through ignorance ask, Why all nitude of the bacterial count. Now let the fuss about sanitation ? us see why all regulations require milk Some may say that the danger is past to be cooled to 50° F. or below. Table since these epidemics occurred two dec­ 1 will illustrate the reason very well. 2 0 8 Sanitary Manufacture of Frozen Desserts

T a b l e 1 Changes in the Numbers of Bacteria in Milk at Various Temperatures (Ayers, Cook and Clemmer, U.S.D.A. Bui. 642, 1918) Temp, of Bacteria per Milliliter (Avg. 20 samples) Holding Fresh 24 hours 48 hours 72 hours 96 hours 40° F. 4,295 4,138 4,566 8,247 19,693 50° F. 4,295 13,961 127,727 5,725,277 39,490,625 60° F. 4,295 158,733 33,011,111 326,500,000 962,785,714 This table not only illustrates the rea­ than in the dairy industry. The quality son why we have the 50° F. temperature of inferior milk, cream, fruit, nuts, color, specification in all regulations but also gelatin, eggs, and flavors is not enhanced the proper balance between economics by any process of manufacture. Even and sanitation. From a sanitary stand­ the pasteurizing process is only 98 to 99 point, it would be more desirable to re­ percent efficient in the killing of bacteria. quire that milk be held at 40° instead of So that, if you start with a high bacterial 50° F. However, at the end of twenty- content in the raw products, you will four hours · (which is as long as raw milk have only a certain percentage reduction should be held), although the count has still leaving a high bacterial content in increased three fold at 50°' as compared the finished product. Therefore, we have to 40° F., yet, the bacterial count of the set up bacterial standards for both the milk is still reasonably low. Now the raw and finished products. Likewise it is additional cost of cooling milk 10 de­ for this reason that we have dairy farm grees lower is out of all proportion to the and milk and ice cream plant inspection. benefits derived. Therefore, there has We cannot place too heavy a responsibil­ been a sensible compromise between eco­ ity on bacterial counts. Inspection and nomics and sanitation in which case both laboratory tests should supplement not will benefit. It should be noted, how­ supplant each other. Inspection should ever, that there can be no compromise find the visible and bacteriology the in­ between 50° and 60° F. since the num­ visible dirt. bers have become too great. INHERENTLY CLEAN EMPLOYEES STERILIZING EQUIPMENT A dirty man is a careless man. He has Experience and experiment have taught no place in the dairy industry handling health officials that dirty equipment con­ such sanitarily fragile merchandise as tributes to the undesirability and bac­ dairy products. An employee who is not terial count of dairy products. It is not inherently dean has no more business in only insanitary but also poor economy to the dairy business than the proverbial neglect to thoroughly clean and sterilize bull in the china shop. It is practically dairy equipment. Unwashed equipment impossible to check his work all day every rusts and corrodes more quickly than day. You must teach him the correct clean equipment. Vats and pasteurizers way and then trust him to carry out your that are covered with milkstone not only instructions as to deaning, pasteurizing, are a source of undesirable bacteria such and sterilizing. If he is dirty, careless, as thermophiles but it requires more B. and indifferent, he is truly a dangerous T. U.’s to do the same work since there individual in a dairy plant— just as such is a loss of heat due to the coating of a type of an individual would be in a milkstone which is a poor heat conductor. powder plant. The only difference is It acts in a manner analogous to boiler that the latter would be self-eliminating, scale on steam boilers. whereas the former might eliminate NECESSITY OF CLEAN MATERIALS others. It has become axiomatic in the food Again in the matter of health, you industry that you cannot make a fine should instruct your employees to report wholesome finished product out of a poor a cold, sore throat, fever, venereal dis­ raw product. Nowhere is this more true eases, and intestinal disturbance such as J ournal of Milk Technology 209 diarrhea or dysentary, etc. Then . send This provision has the same scientific them to a doctor for treatment. Don’t foundation as the one requiring milk to penalize them by laying them off with­ be conveyed directly from pasteurizer to out pay. bottler in a closed pipe. CONCLUSION REGULATION FROM AN EPIDEMIC If time permitted, it would be possible Jefferson County, Alabama, in which to give the reason for every regulation in Birmingham is located, has a very ex­ our ordinances and laws. They all are cellent regulation (which should be in born of scientific investigation and ex­ every ordinance and law) to the effect perience. Many of the provisions have that the ice cream mix shall flow in a been incorporated into the sanitary regu­ closed pipe from the pasteurizer directly lations as a result of an epidemic with its into the freezer, and from there directly attendant sickness and death. into a sterile can or carton. This pro­ In conclusion it can be truthfully said vision was inspired by the typhoid fever that good sanitation is good economics. epidemic of 1916 and has successfully There is a much closer relationship be­ stood the test of the Alabama State Su­ tween the two than most people appre­ preme Court. ciate.

What To Do About Floors, . L. C. Thomsen. is used at the rate of 1 pound per gallon of The Milk Dealer, 34, 48-49 (Dec. 1940). Pub. water, and the second at the rate of 2 pounds Health Eng. Abs, xxi, Mi. 18. per gallon of water. The surfaces should dry Dairy-plant floors should meet at least 5 between applications. requirements: (2) Sodium silicate mixed at the rate of (1) Continuous smooth surfaces with no 1 to 4 with water and applied in 2 or 3 coats. hollow spots. (3) Linseed oil (boiled) applied in 2- or (2) Impervious to water, washing or soaker 3 coats. Best penetration is obtained if the solutions, milk wastes, fats, etc. oil is hot. It may be applied after the mag­ (3) Easy to clean. nesium fluosilicate treatment. (4) Easy to work on. (4) Cumar (a synthetic resin soluble in (5) Ability to withstand loads and traffic. xylol) consisting of 6 pounds of cumar per In smaller plants concrete is used more gallon of xylol with one-half pint boiled lin­ widely because: (1) The first cost is low, seed oil. Two or more coats should be used. 20-30 cents per square foot; (2) construction (5) Varnishes and paints. is of simple nature. Concrete floor construc­ (6) Bituminous or coal-tar paints, tar and tion may be of 2 types: (a) Monolithic type pitches. where a wearing course, usually 1 inch thick (7) Bituminous enamel. of 1-1-2 mix, is placed within 45 minutes on The author advises against laying water, the freshly poured base floor; (b) the type steam, or refrigeration pipes or electric con­ which consists of adding the wearing course duits in or under concrete floors unless there after the base slab has hardened for 7 days. is a sub-basement. Usually trapped drains are To increase the wearing quality the concrete provided every 300-400 square feet of floor should be as dense as possible. Amount of area. Floors are sloped Ve t0 V4 inch per foot. water should be limited to 3 Vi to 4)4 gallons Special procedure is outlined for patching con­ per sack of cement, thus requiring tamping. crete floors. Brick floors are coming more and For newly layed floors special treatment for more into use. The initial cost is higher than protection against lactic acid is suggested. concrete, but they are probably the cheapest (1) Magnesium fluosilicate or zinc fluo- flooring material in the long run. silicate is applied as 2 treatments. The first A. J . K r a n a sk a s . 210

The National Nutrition Conference * In the last twenty-five years, a really necessary to correlate the findings and to amazing mass of information has been express them in an effective and coor­ accumulating concerning the relation of dinated program on a nation-wide scale. the use of food to health. The results of To do this, the Committee on Foods and a number of surveys have indicated that Nutrition of the National Research Coun­ undernourishment is common among the cil was organized. The Chairman of people of the United States. One-third this Committee is Dr. Russell M. Wilder, of the population is subsisting on a diet of the Mayo Foundation. This body has reckoned as "poor” by conservative stand­ studied not only the nutritional require­ ards. Not more than one-fourth con­ ments, but also the supply of essential sumed a diet rated as "good.” We know nutrients in all foods. Every effort will that the average American diet does not be made to supply this demand through provide what the children of today need natural foods, emphasizing education and to become vigorous citizens of tomorrow, research to develop methods for the bet­ as they can be. These conditions were ter utilization of natural foods. How­ not restricted to persons at levels of in­ ever, on account of the imperative de­ come which precluded the financial means mands of the emergency conditions which to eat well. Moreover, the findings of now exist, specific enrichment procedures the Selective Service revealed much un­ may have to be recommended. One has dernourishment. Clinical, social, and already gone into effect, namely, the en­ laboratory data all showed that a level of richment of flour and bread with thia­ what is generally called good health, min, riboflavin, calcium, and iron. Other showing no evidences of nutritional de­ foods may be included, but each will be ficiency, or clinical signs of debility, could considered individually. be raised to an appreciably higher level The Conference was organized into of vitality if the nutritive quality of the nine sections. Each met separately under diet were improved by utilizing what is its respective chairman and secretary. known concerning the relations of food They reported the results of their delib­ to buoyant health. It has been made erations on the final day. These sec­ clear over and over again that the food tions, together with a summary of their an individual eats fundamentally affects findings, are listed as follows: his health, strength, efficiency, stamina, S e c t io n I nervous conditions, morale, and mental functioning. Therefore, these consider­ RESEARCH AND NUTRITIONAL ations emphasize proper nourishment as PROBLEMS an important part of our defense pro­ This group outlined eight definite fields gram. As President Roosevelt expressed needing further research. They recom­ it, "If people are undernourished, they mended the appointment of a committee cannot be efficient in producing what we to survey existing facilities in all the uni­ need in our unified drive for dynamic versities, agricultural and land-grant col­ strength.” leges, or other laboratories of the coun­ Public interest in these matters needed try, fitted to carry out substantial por­ to be awakened. Scientific guidance was tions of the general program of research outlined in the report. * Summarized from Public Health Reports, 56, June 13» p. 1233 (1 9 4 1 ). The complete proceedings They showed that we already possess will be available later upon request through the sufficient information to formulate ade­ Office of the Administrator, Federal Security Agency, Washington, D . C. quate dietaries at different cost levels, to Journal of Milk T echnology 211 recognize a number of specific types of tion. As acceptable diagnostic methods malnutrition, how to conserve nutrients are developed in the field of nutrition, in foods, and practical means to utilize the service be made available by depart­ several synthetic vitamins as supplements ments of health to the practicing physi­ to deficient dietaries. cian. They recommended the wider dis­ tribution and utilization of inexpensive S e c t i o n II foods of high nutritive value, and en­ ECONOMIC POLICY AND SOCIAL RESPON­ dorsed the enrichment of flour and bread. SIBILITY AS RELATED TO NUTRITION It further recommended that the. Com­ The discussion here stemmed from the mittee consider the desirability of adding recognition that insufficient income is the vitamin K for women in late pregnancy root of inadequate dietaries among mil­ and for new-born infants within the first lions of Americans. The Committee rec­ 24 hours of life. Lists of the kinds and ommended that there be no reduction in quantities of food needed for adequate Federal non-defense expenditures for em­ nourishment of pregnant and lactating ployment and relief, that long-range plan­ women and o f children at different age ning offset fluctuations in economic, and groups be prepared and widely distri­ defense activity, that the Federal Fair buted. Labor Standards Act be extended to those They presented a dietary "pattern” as now excluded, that the Social Security follows: Act include domestic and agricultural Milk, adults 1 pint, children iy 2 pints workers, the elimination of employment to 1 quart barriers against Negroes and other minor­ Egg,. 1 daily ity groups whose nutritional problems are Meat, 1 serving (20 gm. at 1 year to acute by reason of very low incomes, the 100 gm. for adult). (Calculated as elimination of taxes on very low incomes, beef.) and provision' for benefits to disabled or Vegetables, 2 servings. One green or ill workers. yellow. It urged the Government to secure an Fruit, 2 servings. One citrus or to­ increased supply of protective foods, and mato, and one other, as apple or prunes. to encourage industry to market such Potato, one or more servings. low-cost, highly nutritious foods as soy beans, peanuts, and milk products, in Butter or fortified oleo (100-500 cal­ forms acceptable to consumers. Essen­ ories). (1 to 5 large pats.) tial foods should be provided wholly or Cereals and bread, 2 oz., infants to 10 in part at public expense, including free oz., adults, half of these quantities to be school lunches and extension of the Food in whole or enriched cereal and bread. Stamp Plan both to relief families as well Calculated as minimum enriched. as to other low-income families. Sugar, fat, etc., to complete calories. Their recommendations included the S e c t i o n IV services that education can perform, the need for reducing costs of processing and NUTRITION FOR WORKERS IN DEFENSE distribution, and the need for further INDUSTRIES research. Supplemental feeding of workers in factories should be instituted wherever S e c t i o n III diets were found inadequate, even to the PUBLIC HEALTH AND MEDICAL ASPECTS setting up of Community feeding, with OF NUTRITION * its "advantages of economy and expert This section recommended that State supervision,” if necessary. Approval of and local public health authorities contracts for construction or expansion of should be led to recognize that they have defense plants should include considera­ a large responsibility in the efforts of tion of facilities for feeding the workers. their communities toward better nutri­ Studies should be inaugurated in select­ 212 The National Nutrition Conference ed defense plants to determine the influ­ nizing the nutritional diseases to serve as ence of diet on health, working capacity, consultants to teachers, social workers, incidence of accidents, absenteeism, and public health nurses, nutritionists, and the psychological bases of industrial un­ any others concerned with solving the rest. problem. This section favored the es­ The section recommended finally that tablishment of nutrition clinics in asso­ the Governor of each State call a con­ ciation with professional schools where ference on nutrition in defense. facilities for research and advanced train­ ing might be available. Section V methods of education in nutrition Section VII This section recommended that pro­ NUTRITION PROBLEMS IN DISTRIBUTION fessional and lay readers be given pre­ AND PROCESSING OF FOODS service and in-service education in nu­ This section advpcated that agricul­ trition. tural production be adjusted to provide It recommended further that all State, adequate supplies of those foods in which local, and national groups provide edu­ the American diet is deficient and away cational material and otherwise help to from those crops for which the export make the most effective use of every me­ market has for the time being fallen off. dium of presenting information. These It was specified that farmers must re­ include news reels, documentary films, ceive fair prices and fair incomes while the radio, the press, town meetings, post­ these adjustments are being made. ers, exhibits, food demonstration, and Important to the budget of the low- every activity or presentation by which income family is efficiency in the trans­ knowledge of nutrition may be carried portation, processing, and distribution of from mind to mind. food products, and greater efforts along these lines were urged upon the food Section VI industry. PROFESSIONAL EDUCATION IN NUTRITION The section recommended that the This group recommended that plans be Government continue its policy of vigor­ made with the heads of various profes­ ous enforcement of antitrust laws against sional schools for ( 1) short refresher those illegal practices which tend to raise courses for workers now in the field, (2) food prices, whether they be in agricul­ special training courses for persons se­ ture, industry, or labor. lected to act under supervision in emer­ In some instances, municipal, State, or gencies as lay leaders, and (3) a stronger Federal legislation include restrictions, basic training to stimulate present and not designed solely for the protection of future students to specialize. More nu­ the public welfare, which interfere with tritionists thoroughly trained in the sci­ the ability to produce, process* and dis­ entific background of nutrition and in tribute foods. The section urged a ju­ its practical application are needed. dicious examination of all such laws. It was further recommended that in- The need for rapid methods for vita­ service education and consultation with min assay was stressed, and the recom­ specialists in nutrition be made available mendation made that the Federal Gov­ to professional workers in that field and ernment designate tests now acceptable allied fields. and develop further tests and methods It advocated better training in this from the viewpoint of the Association of field for students of medicine, dentistry, Official Agricultural Chemists. and public health and extensive postgrad­ The section favored the addition of uate courses for physicians, dentists, and vitamins or minerals or both to those public health officers. It emphasized the processed foods which, in the opinion of need for physicians and dentists trained recognized nutritional authorities, are in in nutrition and experienced in recog­ need of enrichment. J ournal of Milk Technology 2 1 3

The Processing Section recommended: S e c t i o n IX ( 1) that the National Selective Service NUTRITION PROBLEMS IN GROUP FOOD System be requested to recommend for SERVICE deferment those technically trained men The section had in mind those who "eat out,” students at boarding school, who are essential in the production of travellers, and all others for whom group processed foods; (2) that the Office of food service is run. Its recommenda­ Production Management give effective tions were directed toward assisting food priorities to the food-processing industry operators in institutions and public eating for material and supplies essential to the places to know how to judge, the nutri­ production of processed foods and food tional adequacy of dietaries and how to accessories; and (3) that the United increase food values without increasing States Maritime Commission and the costs. Transportation Division of the Office of The section recommended that estab­ Production Management give effective lished food allowances be translated into quantitative practical terms for conven­ priorities for the transportation of ma­ ient use. Further recommendations in­ terials and processed foods and the sup­ cluded such measures as the use of sur­ plies and personnel necessary for their plus commodities, especially milk, in low- production. cost group feeding, and experimentation It was further recommended that agri­ with such products as dried and evap­ cultural and trade groups be asked to set orated milk, frozen and dried eggs, soy­ up a body to work with the government bean and peanut products as a means of and with appropriate local organizations increasing food value without increasing in attaining a successful program of nu­ cost. trition. It also recommended that Federal, State, and local programs include train­ S e c t i o n VIII ing of cooks and other members of food- COMMUNITY PLANNING FOR NUTRITION production staffs as part of the contribu­ The members defined the nutrition tion to the national defense. program as a long-range one. The unit RECOMMENDATIONS TO PRESIDENT of organization should be the neighbor­ The National Nutrition Conference hood or other natural community sub­ then made to the President of the United division, whose local program would be States a series of recommendations based assisted by the State agency. The Fed­ upon the reports of its sections. A sig­ eral agency should make available one or nificant statement concluded the series, more consultants as desired. The State namely: "But the Conference also wishes group should designate the person or to put on record its belief that such a agency responsible for getting the com­ policy and program have implications munity programs under way. that go, beyond the present emergency.”

A Comparative Evaluation of an Ice Cream culated carbohydrate; bacteria count of either Supply as it Reaches the Consumer. 1. K. total or colon type Qrggnisms; calorific value Crowe and P. A. Downs, Journal of Dairy purchased for a certain expenditure, or quality Science, Vol. 23, No. 7, July 1940, pp. 615- as determined by organoleptic examination. 620; Pub. Health Engin. Abs. X X , Mi, 47. "It is recognized that this is not an all- "This preliminary study of a limited num­ inclusive study of a problem of this character, ber of pint samples of vanilla ice cream at all but it is believed that studies such as this car­ price levels available to the consumer in the ried out in a market at intervals of six months trade territory studied does not indicate the or one year would tend to bring to the con­ reason for the difference in price level when a comparison is made on the basis of the fol­ sumer a more uniform product and tend to aid lowing: net weight of ice cream obtained; cal­ in establishing a sound basis for differences in culated overrun in per cent; composition in­ price per unit quantity of ice cream purchased.” cluding butterfat, total solids, protein and cal­ R. A. C. 214

Report of Committee on Sanitary Procedure

Your committee on Sanitary Procedure straws and insects that might accidentally has continued the cooperative program have fallen into the milk. It is recog­ for the standardization and acceptance of nized that it is not the function of such specific items of milk plant equipment. a strainer to serve as a substitute for filter In addition to committees representing cloths. The committee’s decision is that the International Association of Milk strainers are to have holes of 0.0625 inch Dealers and the Dairy Industries Supply diameter in 16 or 18 U. S. gauge metal Association, the Committee on Sanitary with selvedge edges of one-half inch or Control of the International Association more. of Ice Cream Manufacturers has joined in Dr. Grim of Ardmore proposed the this cooperative work. standardization of the position of the Nine items have been accepted by the handle in 3-way valves. It appears that committee after due investigation since at least two different types of 3-way the last report. These include a 14-R valves are being manufactured. Opera­ ferrule for ground joints,* a 15-R fer­ tors as well as inspectors cannot deter­ rule for ground joints,* a 15-RG ferrule mine the direction of milk flow in any for gasketed joints,* a 13-H hex nut,* plant without knowing the inner con­ a 16-a ground seat cap,* and a 3-A in­ struction of the valve. Sometimes two terchangeable thermometer fitting for ap­ types are used in the same plant leading plication to vats (Figs. 1 and 2) and to confusion and possible improper op­ to pipe lines (Figs. 3 and 4 ). eration. The committee determined that Consideration has been given to satis­ in the standard 11-c 3-way valve, the factory finishes on stainless steel. The handle shall point in the direction of committee determined that "No finish flow with the flow entering at the side on stainless steel below a number four is opening. acceptable for surfaces in contact with Much time has been devoted this year fluid milk products.” Experience has to studying the problem of vermin-proof­ shown that the No. 2 pickle finish, al­ ing electric motors for milk plant use though presenting a smooth appearance and in otherwise improving the construc­ generally, may contain pits and may cor­ tion to facilitate cleaning. Specifications rode rapidly in use on some applications for a sanitary motor have been drawn up in the dairy industry. in cooperation with the committee on At the suggestion of Mr. Layson of sanitary motors of the National Electric Illinois, consideration has been given to Manufacturers Association headed by the standardization of the size of holes Mr. J. L. Hamilton, and a similar com­ in strainers for weigh vats. It is appar­ mittee of the Institute of Food Technolo­ ent that these holes should be large gists under Mr. Earle R. Pickett. The enough to be easily cleaned by brushing, specifications are being left for further which is affected by both the diameter consideration at some future time. In and the depth of the holes, and small the meantime it appears that experimen­ enough to prevent the passage of large tation by manufacturers in the field may particles of extraneous matter, such as *S, lead to greater improvements than are contemplated in the present specifica­ * For details see Journal of Milk Technology, S, 65 (19 4 0 ). tions. J ournal of Milk T echnology 215

Figure 1 3A Type Three-in-One Fitting for Recording Thermometers and Controllers (for Jacketed Tanks and Vats)

3 IN I FITTING FOR RECORDING THERMOMETERS AND CONTROLLERS (FOR JACKETED TANKS A VATSl

SLEEVE

Figure 2 216 Report on Sanitary Procedure

Figure 3 3A Type Three-in-One Fitting for Recording Thermometers and Controllers (Pipe Line Form)

3Λ4 3 IN I FITTING TOR RECORDING TH ERM O M ETER3 AND CONTROLLERS (PIPE LINE FORM)

F LA N G E FOR S P L IT FE R R U L E BEVEL SEAT FO R S P L IT FERRULE

Last year the committee reported on units be installed at one or more milk plastics The subject is too broad to plants connected with colleges where study n the abstract. However, as con- flavor tests and other observations by ex­ crete ipplications of plastics to equip- perts under actual working conditions ment develop it is suggested that test can be made over a long period. J o u r n a l o f M i l k T e c h n o l o g y 2 17

The committee is now studying the Plans are being developed for reprint­ problem of the disposal of milk plant ing previous, current, and future reports wastes. It appears that greater conser­ of this committee on items accepted in vation of milk in dumping is a primary order to make this material more readily consideration. Feeding of machine con­ available to manufacturers, dealers, and taminated waste to animals may be a pos­ milk control officials. sibility if it is pasteurized, colored with Again your committee urges officials a harmless dye, and transported in cans to wait until new designs accepted by that are not used for fluid milk deliver­ ies. The committee favors the develop­ the committee can be placed in produc­ ment of some acceptable plan for keep­ tion before demanding their use on new ing milk plant wastes out of the sewers installations, and also recommends that where they create a problem but as op­ officials do not demand the replacement posing the use of machine-contaminated of sanitary equipment in existing installa­ waste for human consumption. tions with new designs. It is also re­ The committtee is considering the pos­ quested that members do everything pos­ sible standardization of certain features sible to encourage the general acceptance of flow diversion valves. However, no of designs accepted and standardized by material progress can be reported as yet the committee after such designs are in in this field. production. Committee meetings were held in Chi­ cago on March 11 and 12 and on June W . D. T iedeman. Chairman 20 and in New York City on June 5, C. A. A bele Ralph E. Irwin 1940. It has been very difficult, to get Loomis Burrell John A. K eenan a satisfactory attendance at meetings be­ W. D. D otterrer Paul F. K rueger cause members have not only had to do­ H. C. Eriksen Μ. E. Parker nate their time, but pay their own travel­ Leslie C. Fran k Sol Pincus ing expenses as well. G eo. W . G rim G eo. W . Putnam

Control of Heat-Resistant Bacteria. A. C. chlorine 100 p.p.m. for 5 minutes and drying Maack. The Milk Dealer, 30, 84-87 (Jan. quickly; elimination of dust in the barn dur­ 1941). Pub, Health Eng. Abs. xxi, Mi, 17. ing milking; storing of milking-machine rub­ Heat-resistant bacteria are of two types: ber parts completely submerged in 0.4-perceht (1) Thermoduric, those that merely survive lye solution after thoroughly cleaning; and pasteurization temperatures. efficient cooling of milk during all seasons of (2) Thermophilic, those that grow at pas­ the year. teurization temperatures. Thermoduric organisms differ from thermo- At the plant special attention should be di­ philes in that they grow well at 98.6° F. rected to the can washer. Returned products but do not reproduce at pasteurization temp­ should not be repasteurized. In the event eratures. Thermophiles find their way into milk is being pasteurized in continuous pas­ milk at the dairy farm from feed, bedding, and teurizers or if single vats are used many times soil through faulty methods. Thermodurms during a day’s run, it may be necessary to dis­ may come directly from the udder, but in the continue operation from time to time and wash majority of cases the milking machine is re­ and sterilize the pasteurizer and sanitary pipe. sponsible in that the rubber parts are not Foam on milk that remains in the vat between thoroughly cleaned and sterilized. Heat-re­ batches may be responsible for seeding the milk sistant bacteria can best be controlled at the with thermophiles. Dead ends, pockets, and farm by thorough cleaning of utensils to re­ milk stone encourage growth of thermophiles. move deposits of milk stone or other foreign Rapid cooling immediately after pasteurization substance; then sterilizing with steam or hot is essential. water (180° F. for 15 minutes or longer) or A. J. K r a n a s k a s . 218

The Milk Sanitarian's Approach t S. V. Layson Illinois Department of Public Health, Springfield, Illinois

DEVELOPMENT OF MILK INSPECTION concur in this opinion. Possibly the best The legal control of milk supplies in training qualifications that could be re­ America is not one hundred years old. quired at the present time would be that The first milk legislation was enacted in applicants for the position of milk sani­ Massachusetts in 1856. The enforcing tarian be graduated from a college or uni­ official was known as a milk inspector. versity of recognized standing with a de­ This term was applicable as only the milk gree in dairy husbandry, dairy technology, was observed or tested. More recent leg­ sanitary engineering, bacteriology or vet­ islation considers farm and plant sanita­ erinary medicine. This does not mean tion and sanitary methods of handling the that the high school graduate with the milk. Milk analysis and milk inspection ability and desire to learn should not be is now only the final phase of milk con­ permitted to engage in the work of milk trol. That title clung to the position in sanitation. His lack of formal training most localities until a few years ago when should be compensated for by some prac­ The International Association of Milk tical experience in a field closely asso­ and Dairy Inspectors in annual conven­ ciated with the subject of milk sanitation. tion voted to change the name of The In order to promote and carry on a Association to International Association milk sanitation control program the milk of Milk Sanitarians. sanitarian must have the ability to lead The present day trend of milk sani­ others. The old strong-arm police meth­ tation control is towards education of od of milk control revolved around the the. milk-producing and milk-consuming principle of driving all before it. The public and away from the old strong-arm result was ill-will and defeat of purpose. police methods in vogue not so many Milk handlers obeyed the precepts of the years back. Therefore the milk sanitar­ law just as long as they were afraid they ian should be well versed in the subject would be discovered in a violation and of clean, safe milk. It is reasonable to punished as a result. Qualified leadership assume that he cannot teach others unless in milk sanitation control will show the he is so qualified. This does not neces­ reasons for and the advantages of comply­ sarily mean that he must have a formal ing with milk sanitation regulations. education in this particular field but he SELLING THE MILK PROGRAM should have the desire to learn all he can; he should have a thirst for knowl­ The promotion and carrying out of a edge. milk sanitation control program is a mat­ ter of salesmanship. It is the selling of QUALIFICATION OF INSPECTORS an idea—the idea of clean, safe milk, so Some authorities have expressed the be­ that it will stay sold and the customers, lief that there should be special college the milk consumers, will come back for courses for milk sanitarians and I heartily * more. In order to sell any commodity today you must advertise. An advertising ex­ * Paper presented at meeting of dairy inspectors held at Iowa State College, Ames, February 21, pert has given the five requirements of 1941. effective advertising as follows: Journal of Milk Technology 2 19

(1) It must attract attention. W ith regard to the cost of clean, safe (2) It must create interest. milk, Leslie C. Frank has said: "A study (3) It must arouse desire. of retail milk prices in 38 American (4) It must engender confidence. cities listed on page 60 of The Milk (5) It must result in action. Dealer for June 1940, discloses the fact These five principles might well be adopt­ that the average retail price of milk in ed by the milk sanitarian for promoting 14 cities which enforce the Standard a milk sanitation program in any com­ Milk Ordinance is 12.3 cents, whereas munity. the equivalent price in 24 cities which First, he must attract the attention of enforce other types of milk ordinances is 12.4 cents...... It would seem, there­ the people who are interested in or who should be interested in clean, safe milk. fore, that the cost of compliance with This would include municipal authorities, The Standard Milk Ordinance is not the medical profession, milk consumers, great enough to raise the price of milk milk distributors and milk producers. above the general level.” Interest may be aroused by educational Illogically the consumer is the last per­ programs in schools and before civic son to whom the milk sanitarian appeals groups, by newspaper stories, by radio when seeking support for a milk im­ broadcasts, and by other appropriate provement program. Women’s organiza­ tions are usually eager for a "cause”, and means. when the proper contacts are established Sickness and loss of life cannot be a successful conclusion may be anticipated. measured in dollars and cents. The triv­ ial cost of prevention by means of a safe The milk-consuming public is not well milk supply is a sound investment. It is informed about the facts of milk sanita­ health insurance. It is also business in­ tion' its production and processing. No surance to the dairy industry. Any milk one should be in a better position to sup­ distributor who has experienced the loss ply this information than those engaged of trade which resulted when his milk in milk sanitation work. It is their job. supply became involved in a milk-borne If a good job is done at attracting at­ epidemic is usually a willing supporter tention and creating interest, the desire of a milk sanitation program. for clean, safe milk is certain to follow. Experience indicates that in the smaller The milk sanitarian cannot work alone. communities an interest in milk sanitation He must have the full support of the control must usually be motivated from health officer and the other city officials. external sources. For instance, a state They must be kept informed as to the health department representative ap­ work done and the improvements achiev­ proaches city officials first. When no en­ ed. The health officer must often act as couraging response is forthcoming, the an arbitrator or support the sanitarian in next move is to contact the industry. The his work. Unless the health officer has first question asked by the city men or a complete knowledge of the work and the industry is, "What is it going to its problems, all the efforts of the sani­ cost?” And it is a legitimate query. tarian may be for naught. Frequent clear Milk is something that every one has reports, conferences, and occasional field taken for granted for so long that when trips will maintain the interest of the some young whipper snapper of a health officials. Proper conduct o f the initial man comes around suggesting the city do campaign will have promoted confidence. something about getting a safe supply, Action will be the setting up of the well they just naturally think he is try­ machinery in the form of an ordinance, ing to sell them something. And as a the provision of laboratory facilities and matter of fact he is attempting to sell other appurtenances necessary for carrying them health insurance of a kind, of which on milk sanitation work. Then the job they have never heard in all probability. has just begun. 220 Milk Sanitarians’ Approach

ENFORCEMENT POLICY the barn every day. It does not mean a A man prominent in the production thing to him that the code says it must be phase of the dairy industry of the middle- cleaned every day. west has said that milk sanitation control Every requirement in the sanitary code should be: Friendly, Fair, Firm. These has a valid reason for being there. It is three words express the underlying prin­ the duty of each individual milk sani­ ciples as concisely as it is possible for the tarian to make himself thoroughly familiar written word to do. with those reasons. He must be pre­ Be friendly. If you have not read Dale pared to give thosp reasons in a friendly Carnegie’s book, How to Win Friends manner and in terms of the other fel­ and Influence People, do so before the low’s wants. next new moon. Read it again and keep The sanitary code makes certain equip­ it handy for a ready reference at all times. ment mandatory. It is the minimum It will give a fair idea of what being found by long experience to be necessary friendly can accomplish. To be friendly for the results desired. Provision of the you do not need to make a pest of your­ required minimum equipment does not self by eloping with the farmer’s daugh­ complete the task by any means. It is ter. useless to require the milk producer to In his book, Carnegie says the only provide a two-compartment wash tank in way to influence the other fellow is to his milk house and then fail to teach him talk about what he wants and show him the proper method of using it. how to get it. Nine times out of ten the To demand that a distributor equip his producer or distributor wants more profit pasteurizer with air space heating appar­ from his operation. Avoid talking price atus because the code says he must have it but show them how to attain more profit and then not successfully sell him on the by producing or distributing a better proper and conscientious use of it is a produc*. Make them feel that you are waste of your time and his money. He there to help them accomplish that end. will not love you for that. Carnegie suggests that you ask yourself Try to avoid criticism and condemna­ this question: "How can I make him tion. Be quick to recognize and give want to do it?” Show the dairy farmer credit for a job well done. It will ac­ that, by using clean methods, by cooling complish more to give words of praise the milk promptly, and by employing any for the correction of even a few minor of the other fundamentals in which he defects than to condemn severely for fail­ may be deficient, he may produce a better ure in some major item. According to flavored and more nutritious product and Carnegie, "The way to develop the best as a result people will drink more of it. that is in a man is by appreciation and A concrete barn floor may not be ab­ encouragement.” He also suggests that solutely necessary for the production of we try to understand why people do what clean milk but it will decrease the labor they do. It breeds sympathy, tolerance, of producing clean milk many fold. You and kindness. But be cautious against may have the privilege of attaching after flattery. It is like counterfeit money. It your name the most honorable degree will get you into trouble. which may be conferred by our institu­ Be fair. Interpret the sanitary require­ tions of higher learning but that does ments the same to all but in their lan­ not mean a hoot to farmer John Doe guage, in terms they understand. when you happen upon him as he is When making an inspection of a farm cleaning out the cow barn. If you can or milk plant, explain to the owner or smile and roll up your sleeves and relieve someone in charge what the defects are his aching muscles a few minutes by and how they may be corrected. It is throwing a few scoopsful into the spread­ usually a waste of time to make a lot of er, you have a better chance of convincing hen scratches on a report form, then tack him that it will save him work to clean it up some place about the premises and Journal of Milk Technology 221 scoot away as though you were afraid Above all, the milk sanitarian must be of being caught in the act. Remember thorough in his work. Have you ever you have a bill of goods to sell, the idea heard the statement, "Yes, an inspector of clean, safe milk, and that you cannot has been here before. He breezed in the do it without contacting the purchaser front door and out the back. Don’t of your goods, be he the farmer or dis­ know what he saw or did.” tributor. If defects exist worthy of mention, Be fair to the other fellow in that you they should be marked on the inspection respect his confidences. One sure way to report and discussed with the owner or defeat your purpose is to peddle gossip manager. To check some new item each about neighbors of competitors. That is time an inspection is made leads to con­ not being friendly. It is not being fair. fusion, and the dairyman soon gets the Do not put too much emphasis on impression that there is no end to the trivial details. They may and often do requirements and changes. Generally all have a bearing on the final results but corrections will be made at once or a plan treat them in their proper relation to the of gradual improvement will be worked whole. out. For instance, on the first inspection It is only fair to the dairy industry and of a dairy farm every defect should be all members of it that the sanitary re­ checked and discussed. The major items quirements be enforced uniformly without that are desired corrected first should be fear or favor. The promotion of uniform indicated and a plan of doing it out­ enforcement should be one of the prin­ lined. There is no point in discussing cipal subjects for consideration and study cleaning and storage of utensils unless when, milk sanitarians get together in there is a milk house in which to do it. meetings or conventions. The foregoing comments are based on Be firm. Be sure you are right, and the premise that milk is one of our most then stick to it. It may engender hard vital and widely used foods. It there­ feelings for a time but in the end you fore plays an important part in the health will be respected for doing so. of our people. The milk sanitarian No law or regulation has ever been should ever keep before him the objective. written which gave in detail the methods "The effective control of preventable dis­ of enforcement. The Public Health Ser­ ease and the security of health of all the vice Milk Ordinance and Code is as com­ people.” This should be supplemented plete in this respect as a law or ordi­ with the aim of "An adequate supply of nance can be, but in it, much is left to safe milk for every community.” the judgment of the enforcing official. NEW DEVELOPMENTS AND Adopt a policy regarding borderline cases COMPENSATIONS and enforce the regulations with firm­ ness. In extreme cases it may be neces­ Progress in the science of public health as it is related to milk has been so rapid sary to use police methods but remember that it is no small task to keep even the best law-suits are settled out of court. moderately informed on new develop­ For instance, if a farmer ordered you off ments. It means constant and arduous his place or a processor verbally kicked study. New problems are continuously you out of his plant, the best solution coming into the field and many of the would be to go. But you should shut old ones are bobbing up from time to the farmer’s milk off the market or keep time to plague our dreams. If this were the processor’s milk off the streets until not true, if milk sanitation were just a such time as compliance with the re­ wheel in a rut proposition, it would soon quirements has been attained. (This is as­ get monotonous and there would be no suming that you have not pulled a bone- fun in it. And again to quote Dale head play that justified the act of the Carnegie, “A man rarely succeeds at any­ dairyman). thing unless he has fun doing it.” 222 Milk Sanitarians' Approach

Milk sanitation has its compensations. knowledge of the milk industry, its prob­ There is real satisfaction in observing the lems and advancements. Educate and in­ reactions of dairymen who have improved form the dairymen in proper methods of their working conditions and who are sanitation. taking pride in producing a better prod­ (2) Advertise and sell your work and uct. When the milk consumption of a the reasons for safe, clean milk to the community goes up and up, when the consumer, the city officials, and the in­ incidence of milk-borne disease steadily dustry. declines, it is gratifying to know that (3) Be friendly in your approach and milk sanitarians had a part in these re­ helpful. sults. (4) fie fair in your interpretations and SUMMARY demands. In conclusion, we can sum up the milk (5) Be firm and consistent in the en­ sanitarian’s approach as follows: forcement of the regulations. (1) Know the milk laws and ordi­ (6) Be thorough in your work. nances thoroughly, the reasons for the re­ And finally— make your work interest­ quirements, and keep a general speaking ing to yourself and enjoy doing it.

Comparative Study of the Bacterial Flora of Effect of Cannery Wastes on Operation of Grade A and Grade B Milk in New York Sewage-Treatment Plants. William A. Ryan. City. M. L. Isaacs and M. Nussbaum, De- Sewage Works Journal, Vol. 12, No. 1, Janu­ Lamar Inst, of Pub. Health, Columbia Univ. ary 1940, pp. 99-107. Pub. Health Bngin. New York, N. Y., Am. J. Pub. Health, Abs. xx, S, 98. (Supp.) 30:9, 2-22, 1940, Jour, of Dairy Sci., The author relates his observations of ex­ 23, A228 (Dec. 1940). M. W. Y. Pub. perience in the treatment of cannery wastes in Health Bngin. Abs. xxi Mi, 7. the State of New York and lists the following "A total of 1 ,1 3 0 samples of Grade A and general conclusions: Grade B raw and pasteurized milk were (1) Canning waste (if not excessive in vol­ studied. Laboratory tests used were total ume) should be treated in existing sew­ counts on old and new standard methods age-treatment plants. agar; count on blood agar; microscopic count; (2) It is not economical to employ a screen identification of genera and species, quantita­ at a sewage-treatment plant with less tive counts of coliform organisms, Clostridia than 16-mesh—or better, 8-mesh. spores, yeasts and molds; and toxicity test on (3) Preliminary treatment by the industry is guinea pigs. essential in most cases. “Agar plate counts of Grade A milk by (4) There is greater danger to public health Standard Methods gave monthly median values from untreated sewage than untreated ranging from 22,000 to 300,000 for the raw, cannery waste. and from 450 to 2,400 for the pasteurized pro­ (5) Activated-sludge-type plants do not ap­ duct. The range of Grade B milk, hy the pear to be suitable for handling cannery same methods, was from 160,000 to 890,000 waste as bulking is increased due to for the raw, and 8,400 to 21,000 for pasteur­ the increase in Sphaerotilus growth ized. Use of the newly adopted official agar from increase in carbohydrate content in raised the counts of most samples of milk and the waste-sewage mixture. increased considerably the number of samples (6) Removal of all possible solids within of Grade B milk with counts in excess of the the canning plant as garbage rather than limit allowed by the present Sanitary Code as liquid waste reduces the load on the of New York City. From this and other tests, treatment plant. the conclusion is made that Grade A milk is Interesting data. relative to the screening a more uniform and cleaner product than· Grade of cannery wastes are contained in a discus­ B milk.” sion of the author’s paper by C. J. Bernhardt. R.A.C. L. W. Klockner, Jr. 223

Report of the Committee on Communicable Diseases Affecting Man

The United States Public Health Ser­ outbreaks were staphylococcus infections, vice reports that in 1938 there were for­ three of them being attributed to cows ty-two outbreaks in as many different with mastitis. These outbreaks of dysen­ communities in seventeen states, viz: tery and gastroenteritis constitute an ad­ New York 10, California 3, Minnesota ditional argument for pasteurization of 5, Wisconsin 3, Colorado 2, Idaho 2, milk and milk products, if one were Illinois 2, Indiana 2, North Dakota 2, needed. All five outbreaks of scarlet Oklahoma 2, Georgia, Iowa, Kansas, fever started on dairy farms, three from Kentucky, Michigan, Washington, and cases, one from a carrier, and one from West Virginia, 1 each. The communi­ the exudate of an abscess on a milker’s ties involved were small, twenty-three leg. Of the six septic sore throat out­ under 1,000 population, eleven of 1,000 breaks, one was traced to streptococci to 5,000, three of 5,000 to 10,000, and from ulcers on a milker's hand; two to one of 100,000. Thus 80 percent of milkers with sore throats; one to a case the outbreaks involved populations of on a farm; and one to a cow with mas­ less than 5,000. So, the familiar condi­ titis. In the eighteen typhoid fever out­ tion is portrayed of the great number of breaks, the determinative factors in two outbreaks occurring in small communi­ were not discovered; in one it was a ties, and of but seventeen of the forty- case in the dairyman’s home; in one it eight states reporting outbreaks. Also was an ambulatory case; and in fourteen familiar is it that but a single outbreak the outbreaks were attributed to carriers. was attributed to pasteurized milk; in The gastroenteritis outbreak at Luther this case it is said that the pasteurizer College, Decorah, Iowa, is interesting, broke down. The forty-one other out­ for on October 20 at breakfast 111 stu­ breaks are attributed to the use of un- dents seated on the right side of the din­ pasteurized milk and milk products, viz.: ing room were served with milk ob­ one outbreak of seventeen cases of tyro- tained from the college dairy on the pre­ toxicon poisoning traced to fecally con­ vious evening. One hundred and seven taminated cheese from a single factory; of these students developed gastroenteri­ one outbreak of a dozen cases of gastro­ tis, whereas the 219 students seated in enteritis attributed to buttermilk; one out­ the center and left side of the room and break of seventy-six cases of gastroen­ served pasteurized milk did not devolop teritis contracted from ice cream infected the illness. These findings, with typical by manual contact and from improperly symptoms beginning within three hours sterilized cans at an insanitary roadside indicated that this epidemic was due to stand; and thirty-eight outbreaks due to the toxin of hemolytic staphylococci the consumption of infected raw sweet which develops when milk containing milk. O f these thirty-eight, 1 was diph­ these organisms is allowed to stand at theria, 2 dysentery, 6 gastroenteritis, 5 room temperature. scarlet fever, 6 septic sore throat, and 18 The eight epidemics which are listed typhoid fever. The diphtheria outbreak in this report as occurring in state insti­ occurred in the State Hospital at Pueblo, tutions, colleges, schools, camps, etc., Colorado, and was possibly caused by a evoke the query as to whether such or­ carrier. The two dysentery cases originated ganizations in general appreciate the im­ on dairy farms, four of the gastroenteritis portance of safe milk supplies and are 224 Report on Communicable Diseases diligent to serve it. Perhaps an oppor­ Dr. J. N. Patterson, Director of Labora­ tunity for useful educational work is here tories, of the Florida State Board of open to milk control officers. Health, says that in the first eight months This material has been worked up in of 1940, his records show 149 specimens somewhat different form by Leslie C. of blood that gave an agglutination titer Frank in his interesting paper on "D i­ against Br. abortus of 1/80 or higher. A sease Outbreaks Caused by Faulty Envi­ titer of 1/80 or 1/1^0 is usually diagnos­ ronmental Sanitation” in the August 2, tic of undulant fever, though it is not 1940 issue of the Public Health Reports. positive evidence of the disease. There have been five deaths in the first seven The report of the Public Health Ser­ months of 1940 from brucellosis in Flor­ vice on milkborne outbreaks of commu­ ida. nicable disease in 1938 does not list bru­ cellosis cases. This disease is of course It seems in order to say a few words important, both because it is more pre­ as to the likelihood of poliomyelitis be­ valent than was once thought, and be­ ing milkborne. There seems to be but cause of its serious character. It occurs one epidemic* of this disease described in the acute and also the chronic form; in print as being milkborne. It is re­ with neither of which was the general ported by Doctors Knapp, Godfrey and practitioner familiar until recently. Aycock, and it occurred in New York Though brucellosis is a disease of pro­ State in 1926. In "Virus and Rickettsial tean manifestations, the clinical symp­ Disease,” p. 558, Doctor Aycock says toms of the acute type are fairly definite that "transmission of poliomyelitis whereas they are not so in latent and through milk is exceptional and plays chronic cases. In these, long continued only a small part in the epidemiology of ill health with attendant low grade fever the disease.” However, it is to be noted is suggestive. In children the acute type that Dr. John A. Tooney, of Cleveland of brucellosis is rare and the chronic type City Hospital, finds that to produce the commoner. In the ]ournd of the Ameri­ disease, the virus must contact gray-fiber- can Medical Association, Vol. 113, N. 3, ed nerves which have axis-cylinders in­ p. 201, F. H. Robinson and Alice C. to which the virus can be absorbed and Evans reported on "Chronic Brucellosis thus find transportation to its goal— the in Charlotte, N. C.” This city of 100,- central nervous system. Gray-fibers 000 was chosen as a survey area because which the virus can reach for entry 81 percent of the milk was sold raw, and would include nerves in the nasal pas­ the herds supplying the city were known sages and about taste buds of the tongue, to be infected with contagious abortion. and networks of nerves in the stomach In the course of the six months’ survey, tract. So, more may possibly be heard twenty-two cases of chronic brucellosis of the role played by milk in the trans­ were discovered. The report should be mission of poliomyelitis. carefully studied by inspectors. It seems fitting to close this report by The importance of brucellosis is being calling attention to the findings of D. A. recognized by diagnostic laboratories. Sanders, of the Florida Agricultural Ex- Thus in a letter to Doctor Brooks, Dr. J. eriment Station, that the common house L. Pomeroy, Health Officer of Los Ange­ Sy and fruit flies are important trans­ les, California, says that in 1929 his de­ mitters of mastitis. This work is re­ partment subjected all negative widals to ported in Science, V. 92, No. 2387, p. further tests with Brucella antigen. Cases 286, and seems to be an enlightening turned up regularly which were checked ' contribution to the mastitis problem. back clinically with gratifying results. H oratio N. Parker, Chairman Paul B. Brooks I. A. M erchant * Editor?—See reports on several such outbreaks, Leslie C. Frank F. L. Mickle in Food Control·. Its Public Health Aspects, by J. H. Shrader, p. 86-7. J. G. Hardenbergh A. R. B. Richmond 225

Summary of the Report of the Chief of the U. S. Bureau of Dairy Industry, 1940*

HERD-IMPROVEMENT WORK pasturage and other high-quality rough- It has long been evident to leaders in age are essential, both for adequate nu­ the dairy industry that the greatest need trition of the herd and to reduce the cost for efficiency, and the place where the of the feed required for milk production. most improvement can be made, is on The number of farm herds now enroll­ the average milk-producing farm. Less ed in dairy herd-improvement associations than 5 percent of the 26,000,000 milk is more than double the number 6 years cows in the United States produce as ago. Information is available on the much as 8,000 pounds of milk a year. breeding value of more than 3,000 bulls. At present farm prices for milk, and for Artificial insemination is rapidly becom­ feed, cows that produce 8,000 pounds of ing an important means of making the milk pay for their feed and a fair return most extensive use of good proved sires. for labor and overhead. But the great Within the last year, approximately 138 mass of cows milked throughout the selected sires have been artificially country produce little more than half "mated” to about 34,000 cows, or near­ that amount. Such cows cannot possibly ly 8 times as many as they would have pay a profit, and in thousands of instances served otherwise. Research is seeking they can pay nothing for the labor they satisfactory methods of semen preserva­ require. tion. In 1939 the association cows produced The most noticeable improvement in 7,979 pounds of milk and 323 pounds dairy feeding practices in recent years is of butterfat per cow on the average, the greater reliance on pastures through­ whereas estimates show that the average out die whole growing season and the in­ of all cows milked in the United States creased effort to produce and feed rough- produced only 4,538 pounds of milk and age of better quality, particularly grass 179 pounds of butterfat per cow. Each and legume silage. Farmers are giving of the former cows consumed only 79 more attention to the seeding, liming, cents worth of feed for every 100 pounds and fertilizing of pastures; to the prac­ of milk they produced, whereas the aver­ tice of rotation grazing; to the use of age cow consumed $1.06 worth of feed temporary pastures; to better methods of per 100 pounds of milk. making hay or silage from the hay crops; It costs less to develop a herd o f high- and to the use of temporary silos for producing cows by following a breeding emergency feed storage. program that will insure high-production The practice of preserving grass and inheritance in the heifer calves than con­ legume hay crops in the silo increased stantly to cull out low producers and markedly throughout the country, from purchase replacements. It costs less to Maine to California. In Pennsylvania, for maintain a healthy herd than to face the example, more than 1,200 dairymen put losses caused by disease and failure to up grass or legume silage last year, as reproduce normally. Farming practices compared to 25 or 30 in 1936. that insure a plentiful supply of good A serious objection to the use of hy­ * Editor: The original report covers> fifty-three drochloric and sulfuric acids in making pages, from which are selected herewith subjects of particular interest to dairy technologists. grass and legume silage has been that the 226 Bureau of Dairy Industry acids impair the palatability of the silage. coats to an area qf 250 square feet of When about half the quantities usually smooth concrete wall. advised were added, the palatability of NUTRITION AND PHYSIOLOGY the silage was only slightly impaired. The The use of periodic acid in the sythe- use of liquid phosphoric acid by experi­ sis of hydroxy-amino acids was continued. ment of 20 pounds to the ton of green The results indicate that the reaction may alfalfa in one instance, and 32 pounds in be used in quantitative methods for the another, brought about satisfactory fer­ determination of serine, threonine, hy- mentation without impairing the palata­ droxyglutamic acid, and methionine in bility. proteins. It has been used thus for the as­ Continued effort is made to improve the say of synthetic or otherwise pure serine quality of dairy products so as to increase and threonine. Preliminary results indicate the monetary returns to the producer. minimum serine contents of 2.8 percent For example, in one section of Kentucky, for casein as compared with previous fig­ where quality-improvement work has been ures of 0.5 percent. Also, only very small conducted for the last 10 years, only 47 quantities, if any, of hydroxy-glutamic percent of the butterfat purchased by the acid are present in casein, whereas 10.5 trade in 1929 was "premium” grade; to­ percent was reported by Dakin some years day 68 percent is of that grade and ago. A knowledge of the occurrence of "onion” cream has almost disappeared. these amino acids in feeds and in such Research work at one of the 'state ex­ products as milk, meat, etc., is therefore periment stations has shown that the flow essential in judging the adequacy of a of blood through the udder of a lactat- protein and in selecting proteins that will ing cow is nearly 400 times the quantity supplement each other in the diet. of milk produced. The quantity or blood Cows are very wasteful in their utiliza­ passing through the udder would be about tion of carotene. Much of the carotene in 20,000 pounds for a cow producing 60 the feed is excreted in the feces. Nothing pounds of milk daily. In an attempt to is known about the conditions that may provide a more understandable picture of affect this waste. The rations should the circulatory system, the arteries of a contain 80 to 100 milligrams of carotene freshly excised udder were filled with red daily, possibly several months before latex (liquid rubber) and the veins were calving, to furnish the vitamin A for the filled with blue latex. The glandular production of a normal calf. connective and ductual systems were dis­ Previous reports have shown that ra­ sected away leaving the arterial and ven­ tions of grain and of poor quality hay ous .systems suspended in relief in essen­ are deficient in vitamin A potency; that tially a normal position. This intricate this deficiency leads to the production of mass of blood vessels was photographed abnormal calves and reduces the vitamin in black and white and in natural colors. A value of the milk, but does not reduce The quantities of latex held by the two the milk yield; and that cows on these systems indicated that the volume of the rations are prone to develop various ills venous system was about 4 times as great which terminate prematurely their pro­ as that of the arterial. These studies add ductive life. It seems that the number additional information to show that a of normal calves born to dams on rations heavy producing cow does not necessarily containing poor quality hays supplement­ require or possess an excessive develop­ ed, with vitamin A may not be so good ment of "milk veins” on the abdominal as may be expected on the very best ra­ wall. tions, but is close to that of a good The best and cheapest coating to pro­ ration. tect concrete from the action of silage The carotene content o f corn silage has juice was to dissolve 2 pounds of No. 1 been found to be greater than that of the asphalt in enough gasoline to make one corn from which it was made, when the gallon, yielding enough to apply two other pigments in the plant were separ- Journal of Milk Technology 227 ated from the carotene by a modification riboflavin by a number of species of bac­ of the partition method of Willstatter and teria was demonstrated. Stoll. The carotene, as usually determined, The catalytic activity of the bands of appeared to increase about 20 percent the visible spectrum on the rate of oxi­ during storage in the silo, but this ap­ dation of fatty acids decreases with in­ parent increase is found to be due to an creases in the wave length of the visible increase in the amount of pigmented im­ spectrum; that is, decreases from the blue purities that were usually measured as to the red end. The activity of the dif­ carotene. There was apparently no evi­ ferent bands follows closely the absorp­ dence of the destruction of carotene dur­ tion spectrum of the fat, with the excep­ ing storage. The biological inactivity of tion that there is a very slightly increased the pigmented impurity has been demon­ activity in the band between 5,600 and strated. These facts must be taken into 6,500. consideration when estimating the vita­ Experiments upon the operation of the min A content of a feed. continuous freezer indicate that consid­ erably more air is taken up by the freez­ DAIRY RESEARCH LABORATORIES ing than can be accounted for by air In the growth of the bacteria that pro­ duced propionic acid (important in pro­ solubility and the volume relationships of ducing flavor and eyes in Swiss cheese), the freezer. It is evident that this air is the limits of growth are directly influ­ actually squeezed into the mix through enced by the size of the inoculation in compression of the individual bubbles by relation of the volume to the medium. If the surface tension effects of the surround­ this factor is not taken into consideration, ing medium. statements about the pH value limits of In place of the usual postulation of a growth are unreliable. somewhat rigid structure of the continu­ ous phase in the whipped mass, it may A surprising phenomenon was observ­ be assumed that the slightly compressed ed whereby certain combinations of in­ air of the air cells is doing its share in gredients in standard broths produced supporting the whip. The continuous toxic effects resulting in the death of 90 medium can be considered here as a vis­ percent of the spores, whereas other com­ cous fluid without rigidity. binations of the same ingredients nullify Two methods for using dairy byprod- this toxic effect. ducts in ice cream, developed incidentally Some bacterial species, notably one in these investigations some years ago, species of the genus Lactobacillus, re­ have recently been applied commercially quire riboflavin ‘(Vitamin B2) to support and continue to give satisfactory results. growth, whereas others produce not only In one method it was shown that if but­ sufficient amounts of this vitamin for ter or bufcterfat is homogenized with milk their own needs, but excrete into the me­ to produce a cream of normal composi­ dium enough to promote the growth of, tion, the mixture may be used in an ice bacteria which cannot synthesize their cream mix which will yield the usual over­ own riboflavin. run and texture. This method has been Lactobacillus casei fails to grow when adopted by a large ice cream company heavily inoculated into an agar medium with entirely satisfactory results. free of riboflavin, but if a colony of one In another method it was shown that of the bacterial cultures known to syn­ the addition of sucrose to milk decreased thesize riboflavin is established on the the viscosity o f the solution and thus per­ surface of this medium, it soon becomes mitted the separation of crystalline lac­ surrounded by a zone of colonies of tose when the milk was concentrated be­ Lactobacillus casei. The same phenome­ yond its saturation point. Applying this non can be produced by placing a drop of principle to the manufacture of concen­ solution of riboflavin on the medium. By trated skim milk for ice cream making, a the use of this method, the synthesis of product was obtained containing all of 228 Bureau of Dairy Industry the solids of the skim milk except a large plication still pending and some labora­ part of the lactose removed by crystalliza­ tory work will be required to defend this tion and centrifugation. This concentrat­ action. ed skim milk may be used to increase the Work was continued on the process of solids-not-fat in ice cream without dan­ extracting lactose and soluble proteins ger of inducing the sandiness caused by from whey by alcohol, and several modi­ an excess of lactose. It distinctly im­ fications were made to make the process proves both the texture and the flavor of simpler and more efficient. As already re­ mixes that have a low fat content and ported, the residue that remains after the one company which made some trial alcohol is recovered is a concentrated so­ batches about 2 years ago has continued lution of riboflavin, and thus a suitable its use with very gratifying results. ingredient of poultry feeds. This residue Incidentally, the lactose removed from contains a small amount of lactose, and the skim milk can be purified readily by observations and experiments made dur­ a single crystallization. The crude lactose, ing the year indicate that under certain however, is of sufficient purity to use in conditions the ribpflavin is adsorbed on certain types of candy, and since the cost the surface of the lactose as it crystal­ of separation is carried by the concen­ lizes and that eventually practically all of trated milk, it may be sold in competi­ the vitamin is obtained in a highly con­ tion with sucrose. centrated form with the sugar. The ad­ Work has continued on the conversion sorption is selective to the extent that only of lactic acid (made by fermentation of the riboflavin is adsorbed, leaving in so­ the lactose of whey) to acrylic acid, mak­ lution other coloring matter which may ing a polymethylacrylate having the op­ be present. This crystalline material is tical activities of the commercial methyl­ suitable in every way for use in human acrylate plastics, but with a high degree foods and medicines. Additional work of elasticity and a solubility which per­ will be required to determine all of the mits its use in impregnating fabrics, in conditions essential to a satisfactory cry­ insulation, and in numerous other indus­ stallization and adsorption. trial applications. A new plastic material Work was completed on the acid hy­ has been produced with promise of exten­ drolysis of lactose and the preparation of sive commercial application in water­ hydrolyzed lactose sirup. As a result, a proofing and gasproofing fabrics. clear, sweet sirup of pleasing taste, con­ Work was continued on the develop­ taining glucose and galactose with small ment of resins and lacquers. A new quantities of lactose and hexose decom­ resin was made frohi lactic acid which is position products, can be made easily by insoluble in most solvents, including hydrolyzing lactose with acid. Such a water and ethyl alcohol, but can be dis­ sirup can be prepared to contain 60 to solved in chlorinated solvents and in car- 63 percent sugar, will keep well, and is bitol. It is somewhat brittle, but can be suitable for table use or for the manu­ softened by the addition of plasticizers. facture of various sweet goods. Some It makes a dear, colorless lacquer which additional work will be done to deter­ dries rapidly and adheres well to glass mine its suitability for use in ice cream and metal. and confectionery. Research on the development of a tex­ The work on a skim milk and potato tile fiber from casein has been completed, wafer was completed and a paper was except as assistance may be required in published giving details of the method commercial applications of the process. of manufacture. Seven patents have been granted on vari­ A successful attempt was made to util­ ous details and modifications of the pro­ ize the high-foaming properties of skim cess and two applications are still pend­ milk. While skim milk whips readily, ing. One of the patents has been thrown the foam is so unstable that it has been into interference proceedings with an ap­ of no value in the preparation of whip­ Journal of Milk Technology 229 ped food products. A way was found sion by using a two-stage homogeniza­ for so improving the stability of the whip tion over a single-stage treatment. that it may be used in combination with The effect of pasteurization and ho­ fruit juices or crushed fruits to make mogenization (at 1,000 pounds and 2,500 various desserts. pounds pressure) on the digestibility of Improvement in the average quality of milk was discussed in last year’s report. domestic Cheddar cheese was demon­ In that experiment, digestion took place strated. The methylene blue reduction at a pH value of 3.5 and the results in­ time was determined on each vat of milk, dicated that soft-curd milk is more read­ the propagation of the starters was care­ ily, but not more completely, digested fully checked, and the finished cheese than raw milk. Further digestive exper­ analyzed for fat and water. All the milk iments in vitro were conducted this year. was pasteurized, regardless of quality. The technique, however, was modified so The adjustment of the relation of ca­ that the milk was first coagulated with an sein to the other constituents of milk N/10 hydrochloric-pepsin solution and was successfully demonstrated by dilu­ was added in sufficient quantity to lower tion with whey instead of skim milk. De­ the pH value of the mixture to 2.0. D i­ monstrations showed important improve­ gestion therefore took place at a pH near ment in the making of Swiss cheese by die optimum for proteolysis, on curds sim­ grading all milk on the basis of the ulating those formed in the stomach. The methylene blue test, the use of pure cul­ results obtained under these conditions ture starters, various alterations in the showed the same general trend as those manufacturing process, and also adjust­ previously reported. The rate of prote­ ment of the temperature and humidity of olysis, however, was more rapid, and the curing rooms. In one plant, the in­ greater differences were obtained than creased income by these improvements when digestion took place at a pH value amounted to $500 for the first month, of 3.5. and over $1,000 a month for the second and third months, in addition to reduc­ A comparison of the digestibility of tion of shrinking from 14 percent to pasteurized milk having an average curd about 71/2 percent. tension of 46 grams with pasteurized ho­ mogenized milk having an average curd Work on goats’ milk yielded the fol­ tension of 7 grams, showed that during lowing results: (1) the soluble calcium the first 15 minutes 171 percent more and phosphorus salts in the Chamberland- proteolysis took place with the pasteur­ Pasteur serum are slightly reduced; (2) ized homogenized milk than with the pas­ the soluble albumin and globulin protein teurized milk. At the end of the first fraction is denatured to a slight degree; half hour, this difference had decreased (3) curd tension is reduced considerably to 93 percent, after which there was a by the holder method and only slightly rapid decrease in the amount of proteol­ by the short-time, high-temperature meth­ ysis in the two milks. At the end of 5 od of pasteurization; (4) the flavor of the hours, the amount of proteolysis was fresh goats’ milk is improved slightly and practically the same for the two milks. the keeping quality improved consider­ These results indicate to a greater extent ably by pasteurization; and (5) the phos­ than the results reported last year that phatase test as now conducted cannot be soft-curd milk is more readily, but not applied in detecting slight deficiencies of pasteurization of goats’ milk. The phos­ more completely, digested than hard- phatase enzyme in goats’ milk is deac­ curd milk. tivated sufficiently to pass the phosphatase The relation of curd size to curd ten­ test only 5 minutes at 143° F. sion and digestibility shewed that the Further work showed that there is no curd area cannot always be correlated advantage in the reduction of curd ten­ with curd tension. However, when a 230 Bureau of Dairy Industry number of determinations are averaged, area. As the curd tension of milk is there does appear to be a rather definite lowered by homogenization, the surface correlation between curd tension and curd area of the curds increases.

Safeguards In Test for Bang's Disease Described

A high degree of success in standard­ The primary purpose in the production izing the diagnostic agent, Brucella anti­ of this antigen by tlie Bureau was that gen, used in testing cattle for Bang’s di­ every laboratory might have a uniform sease, is described by Howard I. Thaller agent upon which to base its diagnosis of in a report recently issued by the U. S. the disease. Every step in the prepara­ Live Stock Sanitary Association. Doctor tion of the antigen is rigidly controlled. Thaller is a Department of Agriculture More than 3,000 guinea pigs have been veterinarian at the Bureau of Animal In­ used in tests, and more than 23,000 ag­ dustry Animal Disease Station at Belts- glutination tests were made in an effort ville, Md. The report likewise shows to maintain standard sensitivity of the advancement in the technique of making product. On numerous occasions labora­ the test, thereby adding to the accuracy tories have been requested to return sam­ of detecting animals affected with the di­ ples of antigen to determine whether or sease, against which an extensive Fed­ not a change in sensitivity has resulted eral-State campaign is being conducted. due to shipping and storage. In no in­ The production of Brucella antigen by stance has such change been noted. the Bureau of Animal Industry was un­ It is very essential in the interest of dertaken at the request of the U. S, Live uniform and exact results, Doctor Thal­ Stock Sanitary Association and other or­ ler points out, that the technique of the ganizations interested in the suppression Bureau be followed in every detail, and of Bang’s disease, long a menace to the for this reason a copy of the Bureau’s cattle industry. From July 1939 to No­ technique is submitted to each cooperat­ vember 1940, a period of 17 months, ap­ ing laboratory. proximately 6,000,000 cubic centimeters Officials of the Bureau consider that of antigen were produced and distribut­ the test being used in combating Bang’s ed to cooperating laboratories by the Bu­ disease compares favorably in accuracy reau of Animal Industry. This was used and general dependability with the tu­ to conduct about 10,000,000 official berculin test, which was so successful in tests. the campaign against bovine tuberculosis.

Correction Concerning Plate Cleaning In the May-June issue of this Journal, page 136, the statement is made that the plates in high-short equipment can be effectively cleaned by pumping dilute solutions of phosphoric acid through them. The author, J. L. Hileman, submits the follow­ ing statement concerning the use of this patented procedure: “With reference to the use of phosphoric acid for cleaning plate heaters, as described on page 136 of the May-June issue of this Journal, it should be noted that such use of phosphoric acid is covered by U. S. Patent 1,759,762 owned by Oakite Products, Inc. However, this patent does not cover the use of weak organic acids such as citric, lactic, or tartaric, which are widely used for the same purpose.” 231

Court Decision on Public Health * City ordinance prescribing hours for junction against the enforcement of the sale of uncured or uncooked meats up­ above-mentioned provisions of the city held.— (California District Court of Ap­ ordinance. From a judgment of the peal, Fourth District; Justesen’s Food lower court dismissing the action the Stores, Inc., v. City o f Tulare et al., I l l plaintiff appealed to the district court of P.2d 424; decided March 22, 1941.) appeal, contending that the ordinance An ordinance o f the city of Tulare made contravened the Federal and State con­ it unlawful to sell or offer for sale any stitutions in that it deprived the plaintiff uncured or uncooked meats except be­ of its liberty and property without due tween the hours of 7:30 a. m. and 6 p. process of law. The appellate court was m. on days other than Saturday, Sunday, of the view that the challenged ordinance and certain specified holidays and except was valid. Relative to the provisions between the hours o f 7:30 a. m. and 9 concerning hours, it was said that, in p. m. on Saturday. It was also made order to make inspection efficacious in unlawful to keep, or permit to be kept, the protection of the public health, it open for business any establishment sell­ was necessary and reasonable to make ing uncured or uncooked meats or to re­ regulations to insure that meat markets move therefrom any such meats for sale and butcher shops should not be open or delivery, except between the hours except at specified reasonable hours. With above stated. I f any other business was respect to the section relating to the sep­ carried on in the same room and it was aration by a partition of different busi­ desired to operate such business on the nesses, the court said that it was a legiti­ days or during the hours prohibited to mate exercise o f the police power and not the meat business, it was required that a unreasonable. In closing its opinion the permanent partition not less than 7 feet court stated the rule regarding the due in height should enclose and separate the process of law clause, enunciated in a place where such other business was car­ prior State case, to the effect that, when ried on from the remaining part of the the necessity or propriety of an enact­ room where the meat business was con­ ment is a question upon which reason­ ducted. able minds might differ, the propriety and necessity of such an enactment was The plaintiff, which was engaged in a matter of legislative determination. the ordinary general grocery store busi­ ness, brought an action to obtain an in­ * From Pub. Health Repts. 56, 1222 (1914).

Court Decision on Public Health. Public of the defendants on the grounds that the Health Reports 55, 1282-1283 (July 12, 1940) sale of the pork under the circumstances was Pub. Health Enng. Abs. xxi, Mi, 14. neither negligent nor violative of the state An action was brought in Ohio to recover statutes and the court inferred negligence on damages resulting from illness alleged to have the part of the landlady, as an agent of the been caused by the plaintiff eating pork in­ plaintiff, for failing to cook the food properly. fected with Trichinella spiralis. The Ohio Upon appeal the appellate court reversed the statutes penalized the sale of diseased, cor­ judgment of the trial court, stating: “There rupted, adulterated, or unwholesome provis- was substantial evidence from which the jury sions when the condition is not made known could have found that appellant’s illness was to the buyer. In this case the plaintiff, a caused by his eating pork that was infected boarder, at the request of his landlady, pur­ with trichinella when sold by appellees; and, chased some fresh pork and beef at a retail under Ohio law, the court should have in­ grocer’s. The meat was ground and made into structed the jury that if they found these balls, fried in oil for 6 to 8 minutes, and then facts appellees were negligent in law * * * * served. Persons, including the plaintiff, later that their negligence was the proximate cause became ill and the illness was diagnosed as of appellant’s injury, even though another’s trichinosis. negligence may have contributed thereto.” The trial court directed a verdict in favor M . S. C a m p b e l l . 232

New Books and Other Publications Seven Decades of Milk— A History of eral introduction of 38 pages dealing with New York’s Dairy Industry, by John composition, legal standards by states, J. Dillon; Published by Orange Judd and milk-testing procedure, the text com­ Publishing Company, Inc., New York, prises Course I— Testing Dairy Products 1941. 340 pages. $3.00. and the Manufacture of Butter and Cheese Here is a fascinating account of the (including the conceptrated milks), 65 stirring events connected with the efforts pages; Course II— Ic:e Cream Making, of the milk producers on the New York 52 pages; and Course) III— Market Milk City milk shed, mostly in New York and Milk Control, 96 pages. state, to secure a better price structure for A large amount of specific and prac­ their milk. After recounting the condi­ tical information in all phases of the tions, both sanitary and industrial that production of milk and its products is prevailed in the early days, the book presented in text, in outline form, or in records the struggles to organize the pro­ useful tables. Good laboratory exercises, ducers, and how the dealers have con­ review questions, reading references, and tinued to circumvent them. A large part clear instructions makp it a useful aid to deals with the author’s personal relation instructors. to the long fight, especially his part in Some parts might be improved in ac­ the early days of the Department of curacy. For example, on page 222, septic Foods and Markets, when as its first Com­ sore throat, scarlet fever, and diphtheria missioner, he served as agent to negoti­ are listed as caused by "direct bovine in­ ate the sale of all milk which the Dairy­ fection,” whereas under "Direct or semi- men’s League was authorized to sell for direct human infection” both scarlet fever its members. How the great fight of and diphtheria are mentioned, but not the milk producers in 1916 was planned, septic sore throat. Neither staphylococci executed, and won is revealed in detail. infection nor paratyphoid fever are men­ An interesting side-light of the narra­ tioned, although cases reported from the tive is the difficulty experienced by an latter greatly outnumber those from altruistic, personally disinterested, public- diphtheria and dysentery. Also, the spirited citizen in leading (or attempting costs of "enriching” milk with vitamin D to lead) a large group of people in a are rather high— metabolization 0.5-0.6c constructive enterprise. The adage, per quart, irradiation 0.3c, and fortifica­ . 'Good Lord, deliver us from our tion with concentrate 0.2-0.4c. More­ friends,” is illustrated in one incident over, the discussion of soft curd milk and after another. homogenized milk is couched in such Manual for Dairy Manufacturing conservative terms that the reader or stu­ Short Courses, by Dairy Manufacturing dent may wonder why the production of Division, Pennsylvania State College. these milks is increasing the way it is. Lithoprinted by Edwards Brothers, Inc., Possibly the instruction staff figures that Ann Arbor, Michigan, v + 266 pages. erring on the conservative side may help 1940. to steady the thinking of the student This book is written as a manual for (who will be the future milk dealer) instruction in examining and in manu­ against the exaggerated claims of some facturing dairy products. After a gen­ salesmen. Journal of Milk Technology 233

The Avitaminoses— The Chemical, Macmillan Company, New York. 1941. Clinical, and Pathological Aspects of 611 pages. $3.25. the Vitamin Deficiency Diseases, by This is the sixth edition of this well- W. H. Eddy and Gilbert Dalldorf. Sec­ known text, the earlier ones being those ond Edition. The Williams and W il­ of 1911, 1918, 1926, 1932, and 1937- kins Company, Baltimore, Maryland. The book follows the general plan of 1941. 519 pages. $4.50. the previous issues in meeting primarily The many advances made in our under­ the needs of college classes. So much standing of the vitamins has necessitated advance in nutritional knowledge has been a complete re-writing of most of the text. made during recent years that the The aim of the authors has been to make latter half of the book has been the book useful, not only to the tyro, completely rewritten, every chapter has but also to specialists whose experience been revised, and three new chapters, is limited to the biochemical or clinical dealing with the most recently discovered aspects of the deficiencies or to a single among the vitamins, together with the re­ one. lations of food supply to the disease pel­ A chapter on cellular oxidation has lagra, have been inserted. Vitamin tables been inserted for those readers who want have been revised and expressed in Inter­ to be informed on the chemistry of oxi­ national Units. We note with interest dation. The vitamin tables have been that the nomenclature of the vitamins has revised with full recognition of. their been emancipated from their alphabetical order; absolute inaccuracy in view of the variety of conditions which obtained in their The references for general supplement­ production, technology, and assay. Many ary reading are as extensive as in earlier new illustrations are added, together with editions, and have been brought up to numerous references for the year 1938 date. A large proportion bears such late and 1939, and some for 1940. publication dates as 1939 and 1940. The typographical work is up to the Chemistry of Food and Nutrition, by usual high standard of Macmillan pro­ H. C. Sherman. Sixth Edition. The duction.

Standard Established for Oleomargarine The Federal Security Agency announces becomes effective September 5, 1941. that regulations have been promulgated The definition and standard is pub­ under the Federal Food, Drug, and Cos­ lished in the Federal Register of June 7, metic Act establishing a definition and 1941, copies of which can be obtained standard for oleomargarine. from the Superintendent of Documents, This standard was formulated on the Government Printing Office, Washington, basis of evidence received at public hear­ D. G , at 10 cents each. ings held during November 1940, It 234

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. Sh 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 Sa r a h V. D u g a n J . G. H a r d e n b e r g h Chicago; 111. Albany, N. Y. Louisville, Ky. Chicago, 111.

M. A. H e in z m a n G K . J o h n s J. A. K e e n a n E r n e s t K e l l y Ventura, Cal. Ottawa, Canada Boston, Mass. W ashington, D. C.

P. F. K r u e g e r Η . N. P a r k e r Μ. E. P a r k e r G. W . P u t n a m Chicago, 111. Jacksonville, Fla. Chicago, 111. Chicago, 111.

F . M . Sc a l e s H . R . T h o r n t o n New York, N . Y . Edmonton, Alberta, Can.

THE JOURNAL OF MILK TECHNOLOGY is is­ other reading material should be addressed to the sued bimonthly beginning with the January number. Editor, j* H. Shrader, 23 Bast Elm Are., Wol­ Each volume comprises six numbers. It is published laston, Mass. by the International Association of Milk Sanitarians, Membership and Dues: Active membership in the and is printed by The Chronicle Press, Inc., Orange, Association is $3.00 per year, and Associate member­ N . J ., U . S. A. ship is $2.00 per year, including respectively all Subscriptions'. The subscription rate is $2.00 per issues of the JOURNAL OF MILK TECHNOLOGY. volume. Single copy, 50 cents. All correspondence concerning membership in the INTERNATIONAL ASSOCIATION OF MILK SANI­ Advertising'. All correspondence concerning adver­ TARIANS, including applications for membership, tising, reprints, subscriptions, and all other business remittances for dues, failure to receive copies of the matters should be addressed to the Managing Editor, JOURNAL OF MILK TECHNOLOGY, and other IV. B . P alm er, 29 North Day Street, Orange, N. J. such matters should be addressed to the Secretary Manuscripts: All correspondence regarding manu­ of the Association, 0 . Sidney L e e te , S tate D ep art­ scripts, editorials, news items, announcements, and ment of Health, Albany, N. Y.

International A ssociation of Milk Sanitarians

President, L . C . F r a n k ...... Washington, D. C. First Vice-President, F . W. Fabian ...... E ast Lansing, .M ich . Second Vice-President, C. A. Abele ...... C h icago, 111. Third Vice-President, R. R. Palmer ...... D etro it, M ich. Secretary-Treasurer, C. S. Leete ...... State Office Building, Albany, N . Y . 235

Associations W hich H ave D esignated th e JOURNAL OF MILK TECHNOLOGY

A s T h eir O fficia l O rgan

C a l if o r n ia A s so c ia t io n o f D a ir y a n d M ic h ig a n A s so c ia t io n o f D a ir y a n d M il k M i l k I n s p e c t o r s I n s p e c t o r s President, L. E. Holt ...... Pasadena, Cal. President, J. E. Vogt ...... Lansing, Mich. Vice-President, Η. E. Ball, City Hall, Lodi, Cal. 1st Vice-Pre'sident, F. E. Holiday, Detroit, Mich. Secretary-Treasurer, L. E. Nisson, 2707 L 2nd Vice-President, A. C. Miller, Lansing, Mich. Street, Eureka, Cal. Secretary-Treasurer, Harold J. Barnum, Ann Arbor Health Department, Ann Arbor, C e n t r a l St a t e s M i l k Sa n it a r ia n s Michigan. President, William Dotterer..... Barrington, 111. M isso u r i A s so c ia t io n o f M i l k Sa n it a r ia n s 1st Vice-President, F. M. Keller, Oak Park, 111. 2nd Vice-President, J. C. Krueger, Chicago, 111. President, C. P. Brandle, St. Louis County, Mo. 3rd Vice-President, Oliver C. Hutter, Lake Vice-President, W. S. Feagan, Kansas City, Mo. Geneva, Wis. Secretary-Treasurer, Glenn M. Young, Jefferson Secretary-Treasurer, Donald V. Fitzgerald, City, Mo. Box 154, Cedar Lake, Ind. N e w Y o r k St a t e A sso c ia t io n o f D a ir y a n d M i l k In s p e c t o r s C h ic a g o D a ir y T e c h n o l o g y So c ie t y President, E. E. Brosnan ....Binghamton, N. Y. President, J. B. Stine...... Chicago, 111. Vice-President, J. F. Jansen...... Oneonta, N. Y. Vice-President, G. W. Shadwick, Jr., Chicago, . Secretary-Treasurer, W. D. Tiedeman, State 111 Office Building, Albany, N. Y. Secretary, Dr. P. H. Tracy, University of Illi­ nois, Urbana, 111. P a c if ic N o r t h w e s t A s so c ia t io n Treasurer, E. C. Scott ...... ,...... Chicago, 111. o f D a ir y a n d M i l k I n s p e c t o r s Sergeant-at-Arms, J. E. Rockwell ..Chicago, 111. President, E. Eugene Chadwick, Astoria, Ore. 1st Vice-President, H. A. Tripper, Walla Walla, C o n n e c t ic u t A s so c ia t io n o f D a ir y Washington. a n d M i l k I n s p e c t o r s 2nd Vice-President, Ebert M. Giberson, Wen­ President, I. R. Vail...... Bristol atchee, Washington. .1st Vice-President, B. E. Bowen...... Waterbury Secretary-Treasurer, Frank W. Kehrli, Portland, 2nd Vice-President, Harold Clark...^Colchester Oregon. Secretary-Treasurer, H. Clifford Goslee, State Office Building, Hartford, Conn. P ennsylvania A s s o c ia t io n o f D a ir y Sa n it a r ia n s I ndianapolis D a ir y T e c h n o l o g y C l u b President, Μ. E. Dauer...... St. Marys, Pa. President, George Weber____Indianapolis, Ind. 1st Vice-President, R. G. Vogel—.Bradford, Pa. Vice-President, R. H. Chapman, Indianapolis, 2nd Vice-President, Maurice Farkes, McKees­ Ind. port, Pa. Treasurer, Theodore Tansy, Indianapolis, Ind. Secretary-Treasurer, G. C. Morris, P. O. Box Secretary, E. H. Parfitt ______Chicago, 111. 141, Troy, Pa. Assistant Secretary, W. K. Moseley, 315 N. De Quincy St., Indianapolis, Ind. P hiladelphia D a ir y T e c h n o l o g y So c ie t y President, Anna K. Eaton____Philadelphia, Pa. M assachusetts M i l k I n s p e c t o r s ’ Vice-President, C. A. Mueller.___ Cynwyd, Pa. A s so c ia t io n Secretary-Treasurer, H. F. Brady__Glenside, Pa. President, J. H. Buckley______Lynn, Mass. Vice-President, Edward F. Convery, Malden, T e x a s A s s o c ia t io n o f M i l k Sa n it a r ia n s Mass. President, Μ. B. Starnes ______Dallas Secretary-Treasurer, Robert E. Bemis, Cam­ 1st Vice-President, T. H. Butterworth, San bridge, Mass. Antonio. 2nd Vice-President, Guy Wilkinson...... Tyler M etropolitan D a ir y T e c h n o l o g y So c i e t y Secretary-Treasurer, Taylor Hicks, City Health President, David Levowitz, New Brunswick, Department, San Antonio, Texas. N. J. Vice-President, A. B. Quencer, New York, W e s t V ir g in ia A s so c ia t io n N. Y. o f M i l k Sa n it a r ia n s Secretary-Treasurer, O. F. Garrett, New Bruns­ Chairman, J. D. Spiggle, Point Pleasant, W. Va. wick, N. J. Auditor, L. J. Manus,_Morgantown, W. Va. Sergeant-At-Arms, F. L. Seymour-Jones, New Secretary-Treasurer, J. B. Baker, Department of York, N. Y. Health, Charleston, W. Va. 236

Association News Chicago Dairy Technology Society calves, fur-bearing animals, dogs, game The final meeting of the Chicago Dairy birds, and fish. Mr. McCann pointed Technology Society was held May 13. out in his closing remarks that any in­ Roud McCann of the Dry Milk Insti­ dustry cannot stand still, but must go tute spoke on the subject 'Developing ahead with the changing markets and Markets for Dairy Products.” The dry time, and it is such a policy that the dry milk industry, according to Mr. McCann, milk industry has been following. offers an effective means of helping to The next regular meeting of the So­ solve two of the dairy industries’ greatest ciety will be held September 9 at the problems: ( 1) assisting in marketing all Hotel Sherman. The program will be that the dairy cow produces, and (2) announced later. providing the consuming public with its P. H. T racy, full quota of milk and dairy products. Secretary. He further pointed out that increasing the value of the milk-solids-not-fat in Massachusetts Milk Inspectors' milk 1 cent was equivalent to raising the Association value of the butterfat 2 cents. In 1925 The Association has been following there were approximately 70,000,000 legislative matters quite closely through pounds of dried skim milk produced in the Committee on Agriculture, where all this country, while last year 500,000,000 milk bills have been heard. The bill pounds were produced. In spite of this that is most interesting at present is the increased production, we are still using newly-drafted bill House No. 2325, re­ only about 20 percent of the raw supply ferring to the State Milk Control Board, that might be made available. Some 17 which was primarily set up for price fix­ percent of the population receive no milk ing—purely economic. Now the Board at all, and at least 1/3 are classed as seeks widespread authority to investigate badly undernourished. W e have come and regulate, as conditions permit and more or less to a standstill in the fluid the purposes of this Chapter require, all milk industry, so that we should consider matters pertaining to markets, to the ways .of getting milk constituents to the production, manufacture, processing, stor­ consumer in every possible form; in this age, transportation, disposal, distribution, way, the consumer would, through his and sale of milk and milk products with­ natural choice of foods, consume more in the Commonwealth, and to the estab­ nearly the equivalent of the recommended lishment of reasonable trade practices. quart of milk per day. Dried milk, when The Association is in favor of the added to bread, increases the protein Milk Control Board, minus the clause value of the bread, and increases the pertaining to power to act in matters re­ calcium content several hundred percent. ferring to public health. Several other The milk sugar makes the calcium con­ groups and organizations were opposed tent more available, and the riboflavin to the Milk Control Board in like manner. and B j vitamin contents are enhanced. The summer meeting was held at the Some of the finest bread is now made Hood Farm in Beverly, Massachusetts on with a milk solids content of 12 percent. July 16, in the form of an outing for Other outlets of skim-milk solids are all members and their families. A large cakes, cereals, ice cream, candy, sausage, attendance participated in the games and and meats. Lower grade powders and sports. surpluses have found profitable outlets Robert E. Bbmis, in animal feed markets such as poultry, Secretary-T reasurer. Jo u r n a l o f M il k T e c h n o l o g y 237

Michigan Association of Dairy and 2:00 P. M. Laboratory Sections: Milk Inspectors 1. The Use of the Microscope in determining thermophylic John E. Vogt, Assistant Engineer of and thermodermic bacteria. the Michigan State Health Department Doctor C. S. Bryan. and President of the Association, resigned 2. Determination of Alkali his position June 1st. Being a Reserve Caustic and Residual Chlor­ ine at the Plant. Officer, he was called for a year’s service Doctor Ira A. Gould. in the Army. He will be attached to the 4:00 P. M. Baseball Game. 77th Engineers of the 5th Division. He Detroit vs. Outstate. is a Lieutenant in the Engineering Corps 6:30 P. M. Banquet. and is now located at Camp Forrest, Ten­ Saturday, July 19 nessee. Albert C. Miller, Chairman Frank E. Holiday, 1st Vice-President, 9:00 A. M. The effect of water hardness in will succeed him as President. relation to the action of various dairy detergents. The Third Annual Summer Confer­ Demonstration and discussion, ence of the Association will be held at Doctor W. L. Mallmann and Michigan State College on July 17, 18 J. M. Jensen. and 19. H arold J. B arn um , Secretary-Treasurer. The program is as follows:

Thursday, July 17 Missouri Association of Milk Sanitarians La Rue Miller, Chairman The ninth annual meeting of the Mis­ 9:30-10:30 A. M. Registration. 10:30 A. M. "Milking Machines and Their souri Association of Milk Sanitarians and Care.” Milk Control Short-Course was held in Doctor George H. Hopson, Columbia, Missouri, on April 29, 30 and DeLaval Milking Machine Com­ May 1, 1941. This, was one of the best pany. meetings from the standpoint of attend­ 1:00 P. M. "Scoring and Identification of ance and quality of the program thus far Flavors and Odors pf Milk.” Doctor G. M. Trout. held. The increase in attendance from 2:00 P. M. Laboratory Sessions. sixteen members in 1932 to approximate­ “Flavors and Odors of Milk” ly one hundred in 1941 is evidence of Group to be divided into 3 growing interest in milk control work sections, J. M. Jensen. throughout the state. 4:00 P. M. Golf Tournament. Swimming at Jenison Field A Seminar in the Public Health Con­ House. trol of Milk Supplies was held in Kansas 7:00 P. M. Bull Session, Wells Hall. City, Missouri, on June 9-14, 1941. The Friday, July 18 Seminar was conducted by the United F. E. Holiday, Chairman States Public Health Service in collab­ 9:00 A. M. Discussion and Report of the oration with the Missouri State Board of Allied Dairy Association Com­ mittee on the Proposed Michi­ Health and the Kansas City, Missouri, gan Milk Ordinance. Health Department. Doctor E. F. Meyer and L. N. Francke. Twelve states were represented at the Business Meeting. meeting with a total attendance of 110. 1:00 P. M. "The Sanitary Aspects of Heat Resisting Bacteria.” G l e n n M. Y oung, Doctor C. S. Bryan. Secretary-Treasurer. 238

New Members of INTERNATIONAL ASSOCIATION OF MILK SANITARIANS ♦Clarkson, Arthur W., Sanitary Engineer, State ♦Riddle, W. G., Sanitarian, City-County Health Board of Health, Hannibal, Mo. Unit, Box 471, Stillwater, Okla. ♦Cohen, Morris, Health Inspector, New York ♦Roberts, F. C., Jr., State Sanitary Engineer, City Dept, of Health, 1296 Sheridan Ave., State Board of Health, Phoenix, Arizona. Bronx, New York. ♦Sharp, Paul F., Professor Dairy Chemistry, ♦Foster, J. E., Production Manager, Phenix Department of Dairy Industry, Cornell Uni­ Dairy, Houston, Texas. versity, Ithaca, N. Y. ♦Hunt, Dr. F. J., Medora, 111. Sullivan, Elbrege, Chemist, City Health De­ ♦Kieda, Adam, Dairy Chemist and Bacteri­ partment, R 2, Layvton, Oklahoma. ologist, Queensboro Farm Prod. Inc., 148 ♦Wilson, Robin C., Plant Superintendent, Kris- Center St., Canastota, N; Y. toferson’s Dairy, Inc., 1300, Ranier Ave., ♦McPheters, Hunter, Agricultural Engineer, Seattle, Wash. Portland Cement Assn., 521 Lincoln St., ♦Wisnieski, Karol S., Member of Veterinary Stillwater, Okla. Detachment in the U S. Army, Box B, Moutrey, Curtis E., Sanitarian, State Health Veterinary Detachment, Fort Benning, Ga. Dept., 15 W. 10th St., Shawnee, Okla. Peck, C. P., Milk Inspector, City-County Health Unit, 805. College Ave., Stillwater, Okla. * Active Member.

Corrections Membership list of February 1, 1941. John, L. E., 704 Coconut Drive, not Box 554. Safford, C. E., N. Y. State Dept, of Agricul­ Roberts, Dr. C. R., Sheffield Farms, not Dairy­ ture and Markets, not Health. men’s League. Shrader, J. H., 23 East Elm Avenue, not 59 Winthrop Avenue. New members listed in this Journal, May-June issue, p. 175. Gross, H. F., M & R Dietetic Laboratory, not Μ & M Dietetic Laboratory.

Copies of the membership list of the Treasurer, State Office Building, Albany, INTERNATIONAL ASSOCIATION OF N. Ύ . The names of new members are MILK SANITARIANS, corrected to Feb­ listed in each succeeding issue of this ruary 1, 1941, may be secured by writ­ Journal. ing to Mr. C. Sidney Leete, Secretary-

The "Mold Mycelia Count” for Butter. Vacreation of Dairy Products. F. S. Board. H. Macy. The Circle, 3-6 (Jan.-Feb. 1941). The Circle, 11-13 (Jan.-Feb. 1941). Pub. Pub. Health Eng. Abs. xxi, Mi, 18. Health Eng. Abs. xxi, Mi, 17. A description of the method used in making The process was developed in New Zealand the determination and its meaning. The and consists of passing cream or ice-cream mix "mold count” reveals unsatisfactory plant pro­ in a spray downward through a vacuum tank cessing methods and sanitation while the "mold filled with live steam with which it makes di­ mycelia count” serves as "an index of the rect contact. It is-also subjected to centrifugal general quality of the cream which reflects the force in the vat. This is utilized to separate care in producing and handling, the age of vapors and gases from the treated cream. The the cream and conditions of storage . . . A process is said to be efficient in destroying high mold mycelia count in butter shows con­ bacteria, a clean flavor is obtained, the keep­ clusively that decomposed or unfit cream was ing quality of ice cream is improved, and used.” oxidized flavor development has been reduced. H o w a r d D. Sc h m id t . H o w a r d D. Sc h m id t . Jo u r n a l o f M il k T e c h n o l o g y 239

Conference of Oklahoma Sanitarians

A conference of milk sanitarians and and Professor H. W . Cave, Dr. J. L. others interested in milk control work in Barnhart, Professor Walter Krienke, and Oklahoma was held at Stillwater April Dr, H. C. Olson of the Department of 29 and 30 under the sponsorship of the Dairying. Department of Dairying of the Okla­ A banquet sponsored by the Students homa A. and M. College. National Dairy Club whose membership Dr. W. J. Bishop, Milk Sanitarian is composed of students majoring in from Bartlesville, presided at the confer­ Dairying, was held on the evening of ence which included discussions of prob­ the first day. After a bountiful meal, lems pertinent to milk control work. Bur­ featuring an abundance of dairy prod­ ley Walker sanitarian from Ada, Curtis ucts, the group was favored with a talk Moutrey, sanitarian from Shawnee, and by Dr. C. P. "Hog” Thompson of the W. R. Webb, Beatrice Creamery Com­ Animal Husbandry staff, whose mixture pany, Tulsa, presented interesting discus­ of sober thought and spicy humor is al­ sions on current problems. Members of ways pleasing. the staff of the Oklahoma A. and M. Joh n L. Barnhart, College appearing on the program, were Assistant Professor of Dairy Manufactur­ Dr. L. H. Moe and Dr. H. W. Orr of ing Oklahoma A. and M. College, the Department of Veterinary Science, Stillwater, Okla.

Composition of Goat Milk of Known Purity. Because of this wide variation in the serum Herman C. Lythgoe. Jour, of Dairy Sci., 23, constants, adulteration in goat's milk is much 1097-1108 (Nov. 1940). Pub. Health Eng. harder to detect than in cow’s milk. Also Abs. xxi, Mi, 13. because of the low solids content of goat’s milk In an effort to determine the variability of in the late summer months, it should be the composition of goat’s milk of known con­ recommended that consumers use 10 percent stant purity, with special reference to stage of more at this time of year to obtain the same lactation and season of year, 335 individual food value that cow’s milk offers. The per- samples and aggregate samples from 21 herds centageNof calcium in the ash is virtually the were collected and exhaustively analyzed. It same in goat’s and cow’s milk but because of was noted that stage of lactation has no marked the higher ash content in goat’s milk, it should effect upon the composition of goat’s milk, but be recommended where there is a high cal­ the season of the year has a very marked cium demand in the diet. effect regardless of stage of lactation. There is marked reduction in total solids, fat, and The phosphatase test should not be used solids not fat in goat’s milk in the summer on goat’s milk to determine compliance with months, as compared with the winter months the law on pasteurization. The enzyme phos­ of December, January, and February. This phatase in goat’s milk is inactivated at pasteur­ reduction starts in the month of March, reach­ ization temperature long before the expiration ing its lowest level in the month of August, of the legal holding time. If the enzyme is and starts back up again in the month of Sep­ not inactivated it can be definitely concluded tember. This variation from high to low is that the milk is raw. much greater than is the case with cow’s milk. Curtis B. W illiams. 240

"Doctor Jones" Says— *

A while ago I was talking to a fellow’t Like our board of health here a few has quite a lot to do with making health years back: we had a regulation we’d regulations along certain lines (recom­ been enforcing— or trying to— for three mending ’em, that is) and said on one or four years (I believe I recommended it matter he’d come to the conclusion they’d myself, originally) and we finally agreed gone further’n necessary. "W ell,” I said, it wasn’t a good one. “Yeah— but if we "if you think that why don’t you recom­ repeal it,” somebody says, "a lot of mend changing ’em?” "I don’t know,” ’em’ll think we didn’t know our busi­ he says, “I’m afraid that’d look like a ness when we adopted it.” Well, I told step backward.” ’em, I’d bet there weren’t a dozen people That made me think of the farmer in town but what’d like to repeal some­ down here, years ago, that bought a team thing they’d done in the last four years. of horses that’d been used on streetcars It’d be a whole lot worse if they found down in New York— you know: the old out we’d gone on trying to enforce a horsecars? He said the only trouble with regulation after we all knew it was ’em: they’d never learned to back up. wrong. Naturally we don’t want to make Of course the thing of it was: on the any more missteps’n we have to but, per­ streetcars when they wanted to go back sonally, I ’d have mpre confidence in a they took the horses around and hitched board that admitted a mistake once in a ’em on the other end and then they were while and corrected it than I would in going ahead. They went in the direction one that never admitted making one. A they needed to go and the horses never board that’s a hundred percent right all had to take backward steps. Maybe we the time— that’s just too good to be true. need to work out a system like that. That old maxim there, “Be sure you’re Yes, sir, making laws or regulations— right and then go ahead”—that’s one of I figure it’s more or less like driving a ’em I was brought up on and it’s just as horse or an automobile. No matter how good as it ever was'. But I’ve learned good a driver you are or how well you from experience: you can be awful sure know the country you’re bound to get on you’re right, sometimes, and still find out the wrong road once in a while or, may­ later you were wrong. Whatever way you be, go a little too far in the right direc­ do it there’s times, like the old horsecar, tion. When that happens the only sen­ sible thing to do is to back up. when a "step backward” actually is a step ahead. * From Health News, New York State Department of Health, Feb. 3, 1941, Pa u l B. B r o o k s, M.D. A dvertisements XI Why Sealright Means Safer Protection For Milk and Dairy Products

When the Sealright emblem appears on paper milk bottles, bottle caps and hoods, it means that the product inside that container has been given the finest sanitary protection money can buy. For Sealright spares no effort—no expense—to insure the purity of its products. Look at the snapshots shown on this page. They were taken in the great Sealright plant at Fulton, New York. ON GUARD—ALWAYS! Laboratory tests double check every They show why Sealright products have come to step in Sealright's manufacturing operations. To insure rigid hygienic standards, nothing is left to chance. . Under this be recognized as the ultimate in sanitary protection. strict laboratory control, millions of Sealright caps and con­ tainers are made daily.

EXTRA CLEAN CAPS AND CONTAINERS demand extra clean IT TAKES HEALTHY WORKERS to make clean containers. paper. Sealright takes no chances. Sealright makes its own Sealright employees attend special hygiene classes, learn to special highly sanitary paper from pure, new spruce pulp, on use sanitary care in their work, get health examinations equipment used for no other purpose. regularly. SEALRIGHT CO., INC. FULTON, N. y. Kansas City, Kansas Los Angeles, California

SEALRIGHT PAPER MILK BOTTLES The modern, sanitary, busi­ ness-building container for milk sold in stores.

THIS EMBLEM SAFEGUARDS HEALTH SEALRIGHT SEALRIGHT When you see it on paper milk bottles, bottle caps and hoods, CONTAINERS MILK BOTTLE CAPS or containers, you know that the ROUND AND NESTYLE—for Made in many styles—both manufacturer of the products cottage cheese, ice cream cover caps and regular—to Inside is extra careful of their and other moist foods. suit every capping need. purity and cleanliness.

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

Thousands of plants the Nation over say OAKITE CLEANING GERMICIDAL MATERIALS provide a “first line of defense” against high bacteria counts the year 'round!

Constant vigilance is required to keep Write for FREE Booklets Describing bacteria counts low. But in thousands OAKITE BACTERICIDE of dairies and milk plants, time-tested Provides extra margin, of SAFETY and protection Oakite cleaning and germicidal mate­ because of its faster, superior bacteriadrilling power due to its more active form of available chlorine. rials briefly described in panel at right OAKITE COMPOSITION NO. IS A new, original cleaning development dietin' make it easier to maintain desired sani­ guiehed by its unusual lime solubilizing properties and wettingout characteristics which make it tary standards at low cost. Here is why: particularly valuable in hard water localities for cleaning sanitary fittings, piping, vats, coolers, etc. Each Oakite material it scientifically designed to OAKITE MILESTONE REMOVER meet a specific dairy cleaning or related sanita­ A revolutionary achievement in SAFELY remov* ing milks tone and casein deposits from dairy tion requirement. Different in purpose yet alike equipment quickly and at low cost, without use in uniform high quality, they provide (1) depend­ of abrasives, steel wool, etc. able cleaning results; (2) effective germicidal OAKITE COMPOSITION NO. SI treatment of equipment that assures morecertain A safe, effective, free*rinsing material widely used by milk plants for washing milk, cream and ice bacterid control; and (3) definite savings of time, cream cans. money and effort. OAKITE BOTTLE-SOAK Gives you dean, sparkling bottles at low-cost. Contains an extra, exdusive ingredient for destroy* FREE to Milk Sanitarians and inspectors are ing bacteria, thus permitting tow concentrations booklets that fully describe these tested, proved that tend to eliminate etching of bottles and fad* ing of colored letters or designs. materials and give money-saving methods for stepping-up sanitation efficiency. They, will OAKITE COM POSITION NO. I Preferred by an increasing number of plant prove valuable additions to your reference file. operators for the efficient and economical lubrica* Since there is no obligation, won't you write non of conveyor chains. for them today? Ύ'

DAIRY / Z u a u r t f DIVISION

OF OAKITE PRODUCTS, INC., GENERAL OFFICES, 22 T H A M ES ST., NEW YORK REPRESENTATIVES IN ALL PRINCIPAL CITIES OF THE U. S. AND CANADA

■ When writing to advertisers, say you saw it in this Journal. Application for J\dembership

To th e I nternational Association op Mil k Sanitarians, Inc.:

Application for |=| Associate Membership (See reverse side of Sheet) (Membership includes subscription to Journal of Milk Technology)

Name ...... Address (mailing) ...... PREVIOUS POSITION Title ...... Length of Service

Organization ...... PRESENT POSITION Title ...... Length of Service Organization ...... Title ...... Length of Service

Organization ...... GIVE FOLLOWING INFORMATION

Education: Years of Graduate Degree Name Schools attended Attendance

Give additional information you desire to have considered

Application endorsed by Active or ) Associate member) Mail this application and annual dues, $3.00 Active, $2.00 Associate, which includes $1.00 for subscription to Journal of Milk Technology: C. Sidney Leete, Secretary-Treasurer, International Association of Milk Sanitarians, bus. State Department of Health, Albany, N. Y.

Active Membership open to Government Officials and Employees. Associate Membership open to Members of Industry and others. XIV A dvertisements

DIVERSEY DAIRY DATA

Published by THE DIVERSEY CORPORATION 53 W. Jackson Blvd., Chicago, III.

New Diversey Discovery Solves Complex Milkstone Problem for Dairy Plants index to Advertisers

Cuts Cost of Cleaning Heat Exchange Aluminum Seal Company...... —XV lII Unit One-Third; Does Far Better Job *1 American Can Company ...... IV

How a Diversey D-Man successfully deemed Babson Bros. Co...... XV I a ...... plate type heat exchange Cherry-Burrell Corporation ...... V III unit handling 70,000 lbs. of milk daily and cut former cleaning costs one-third is a tribute Creamery Package Manufacturing Co.....X to the efficiency of a new milkstone remover re­ Dairy Industries Supply Association...... VI cently developed in the 1 Diversey Research Labo­ Difco Laboratories ...... Back Cover ratory. During the time that Diversey Corporation, T h e ...... XIV the milk is heated and cooled, a tremendous vol­ Johnson & Johnson...... ·...... Ill ume passes over a com­ Mathieson Alkali Works, (Inc.), paratively small area of equipment. Furthermore, The ...... X V II this short-time pasteur­ ization requires the ap­ National Carbon Company, Inc...... VII plication of higher tem­ peratures than usual Oakite Products, Inc...... XII (160-165°F.). Because of Pfaudler Co., The ...... V these- two factors a new milkstone problem was created. Sealright Company, Inc...... XI Diversey Chemists Tackle Problem Sealtest, Inc...... :..X IX Diversey chemists tackled this problem . . . found that two basically different types of Standard Cap and Seal Corp...... Π milkstone were present and formed in such a way that even the complete removal of one Union Carbide and Carbon Corp...... VII would not permit satisfactory removal of the other by brushing. With this knowledge, Diversey chemists de­ veloped a new product .(Diversey Dilac) which o£3C>o partially dissolved the milkstone and so de­ composed it that subsequent treatment with a second Diversey product, followed by a slight brushing, successfully completed the job. This new combination method gave results hereto­ fore unobtainable. Today, as a result, it is possible to keep plate-type units in perfect sanitary condition with a minimum of time, labor and material.

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

THIRTIETH ANNUAL CONVENTION

International Association of Milk Sanitarians

TULSA, OKLAHOMA

October 27-29, 1941

Headquarters — Hotel Mayo

Write now for reservations

DR. R. Θ. ROSS, Chairman

Committee on Local Arranqements

"I'll meet you at the Oil Capitol of the W orld"

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

PORTABLE · ELECTRI C· AUTOMATI C REDUCTION INCUBATOR

THE INTERNATIONAL ASSOQIATION QF MILK SANITARIANS

Membership consists of official sanitarians, dairy oper­ ators, milk and milk products plant Greater Accuracy owners and operators, members of Through Better Control technical, quality control, and re­ The Losee gives you accurate re­ search staffs of commercial organi­ sults automatically — makes it much zations, instructors in educational easier to comply with Standard Meth­ ods—and saves you time and trouble. institutions, research workers in ex­ Once samples have been taken and incubation started, the Losee requires periment stations, and investi­ no further attention except to take gators and technqlogists in all fields the usual readings. of milk and milk products. Uniform Temperature— Always! Less than one degree variation at any time. That’s why all results are identical with iden­ THE JOURNAL OF MILK TECH­ tical milk. With the Losee the heated water is constantly circulating around each sample, NOLOGY is the official publica­ so there are no hot spots—no cold spots. No need at all for the usual fussing. tion of the Association. Operated anywhere on 1X5 volt, 60 cycle alternating current. 18/8 Stainless Steel insures long life. Five sizes provide a capacity ranging from 120 to 6 00 samples. Convenient terms can be arranged if desired. Write for Full Information! BABSON BROS. CO. οί£&37?α£5!

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

7<4e £ow Go&t Wcuf Jo ί/4β HTH-15 ' LOW COUNT MILK Sienilbpt CALF PAILS, MILK CAHS, UTENSILS, MILKING MACHINE PARTS, SEPARATOR UNITS, ETC. ν ϋ β H T H -15 Program of Dairy Sanitation The HTH-15 Sanitation Program keeps bacteria counts down and helps you avoid rejects. HTH-15, used as recommended, quickly sterilizes utensils and other equip­ ment. HTH-15 meets the most rigid i tary requirements. EASY TO USE-ECONOMICAL-DEPENDABLE

HTH-15 is a chlorine carrier in free-flowing powder form. It is easier to use, costs less and is harmless to dairy metals. HTH-15 won t freeze or become lumpy and is packed in sealed cans— no chance of loss from container breakage. Get HTH-15 from your dealer or write direct for a 3 oz. FREE sample and the HTH-15 complete Sanitation Program. THE MATHIESON ALKALI WORKS (Inc.) 60 East 42nd Street · New York 1010C

Tell your story where an

increasing number of

Milk Sanitarians and Technologists

will see it.

Journal of Milk Technology

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

★ Reporting on the ALUMINUM HOOD SITUATION

“T im e Ou t !” has been called by OPM. We A re R ecommending, in person and Because of priorities, all Aluminum in our advertisements to the dairy in­ formerly used for milk hoods now must dustry, that their bottle replacement be used for National Defense. orders specify available standard glass finishes designed not only for present It ’s T ough On Dairies who have caps, but also for using aluminum hoods adopted aluminum hoods. It’s always later. This will avoid the expense of re­ tough to give up something so right. But, placing complete bottle stocks all at once, like thousands of other civilian users of when the recess ends. Aluminum, they see the greater need of defense. How L ong will the recess last? No one knows. But this much is true: It will be During This Recess, they are turning only as long as it takes aluminum pro­ temporarily to . . . other RECESSITIES ducers to catch up with the present un­ ways of capping milk bottles. precedented demand for metal. A lso, Many Dairies who had laid defi­ Looking F orward to the day when nite plans for adopting aluminum hoods Aluminum will be more plentiful than are having to postpone the change-over. ever for peaceful purposes, we are con­ To A ll These, and to all dairymen, we tinuing our research to make Alseco are glad to be able to say that, according Aluminum Hoods even more economical, to our understanding, they can, without and more efficient than ever before. a cent of extra expense, put themselves in F ull Inform ation on the performance readiness to switch easily to superior of Alseco Hoods is available for your files. aluminum hoods when the time comes. To obtain it, write to the address below.

Aluminum Seal Company, 1347 Third Avenue, New Kensington, Pennsylvania.

FOR 27 YEARS, BUILDERS OF QUALITY SEALS AND SEALING MACHINES When writing to advertisers, say you saw it in this Journal. Advertisements XIX

"One pint of milk for an adult and more for a child.39 That is Item No. 1 in a proposed diet aimed to bring the health of Americans up to a new level never before attained anywhere.

And, to aid in supplying millions of Americans with milk that is pure, wholesome and nutritious, the Sealtest System of Laboratory Protection has united its many laboratories . . . has pooled a great store of scientific knowledge and research. Scores of Sealtest Laboratories are spread over a good part of America in an "all-out" defense effort. In Sealtest Dairy and Ice Cream plants, Sealtest technicians constantly are test­ ing, checking and supervising quality and purity, flavor and freshness of milk, ice cream and other dairy products.

In millions of homes, the red-and-white Sealtest Symbol is proof of quality— and evidence of purity.

SEALTEST, INC. 230 Park Avenue, New York City

Sealtest, Inc. and its member-companies are subsidiaries of National Dairy Products Corporation.

When writing to advertisers, say you saw it in this Journal. DETECTION OF Coll IN MILK

BACTO-VIOLET RED BILE AGAR is recommended in "Standard Methods for the Examination of Dairy Products” of the American Public Health Association for direct plate counts of coliform bacteria in milk and other dairy products. Upon plates of medium prepared from Bacto-Violet Red Bile Agar coliform organisms form reddish colonies, 1 to 2 mm. in diameter, which are usually surrounded by a reddish zone of precipitated bile. After incubation for 18 hours at 37°C. counts of these colonies may be made without interference by extraneous forms.

BACTO -BRILLIANT GREEN BILE 2% is an excellent medium for detection of the presence of coliform bacteria in milk. Results obtained by direct inoculation of milk into fermentation tubes of medium prepared from Bacto-Brilliant Green Bile 2% are a dependable indication of the presence of coliform organisms in the original sample. Use of this dehydrated medium is approved in "Standard Methods.”

BACTO-FORMATE RICINOLEATE BROTH is also a useful medium for detection of coliform organisms in milk. The medium is used in fermentation tubes which are inoculated with the milk sample. Growth of lactose fermenting bacteria is stimulated and gas production is accelerated in this medium. Use of the dehydrated medium is approved in "Standard Methods.”

Specify "DIFCO” THE TRADE NAME OF THE PIONEERS In the Reiearch and Development of Bacto-Peptone and Dehydrated Culture Media

DIFCO LABORATORIES INCORPORATED DETROIT, MICHIGAN

Printed in U. S. A