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JOURNAL OF MILK TECHNOLOGY

Volu 14 Number 2

MARCH-APRIL, 1941

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

Alto 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. N ot 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 Wire 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. Vet, 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. A dvertisements III

• The cross-filtration test shown in our Janu­ If you want to test Rapid-Flo against an- ary advertisement has aroused much interest, ■ other product and also against itself, divide and commendation for our unqualified chal­ a run of unfiltered milk in two equal parts. Put lenge to compare Rapid-Flo Disks with any any other disk in upper strainer and a Rapid- other cotton or flannel filter. As requested, we Flo in lower one. Pour one-half the milk are glad to give a more complete story of how through this set-up. Then put the rest of the anyone can make this test. milk through two Rapid-Flo Disks, one in each The only special equipment needed is some strainer. ■ sort of trivet to support the upper strainer, I Remove wet disks carefully from strainers. as shown in photo above. We had a tinsmith 5* Draw your own conclusions as to relative make ours. efficiency. Strainers must be in good condition. Disks ■ of proper size and type must be correctly 2seated. For unbiased testing, buy the disks to Rapid-Flo Filter Disks are made exclusively of be tested from a dealer’s shelf. Avoid hand­ long fibre virgin cotton. Johnson & Johnson picked samples. does not sell flannel for milk filtration. We The disk in the lower strainer tests the deliberately forego this opportunity for addi­ 3■ efficiency of the disk in the upper strainer. tional sales volume because thousands of tests Dirt on lower disk proves inefficiency of upper on a variety of farms convinced us that flannel disk. is not a dependable milk filter. RAPID-FLO FILTER DISKS ALL STANDARD SIZES . . . NATURAL FINISH, SINGLE-FACED AND DOUBLE-FACED

Π NSW BRUNSWICK, N. J. CHICAGO, ILL.

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

n e s t e p in the careful manufacture of Canco milk con­ O tainers— is a bath in molten paraffin. This process is one of the factors contributing to Canco’s extraordinary free- •dom from harmful bacteria, i

Approved rinse tests on finished Canco containers show that they are unquestionably the cleanest way to package milk.2

American Can Company, 230 Park Avenue, New York

1. Sanborn, J. R. & Breed, R. S., Milk 2. Tanner, F. W., Journal of Milk Plant Monthly, May, 1989. Technology, January, 1939.

Th e Canco Paper M ilk Container

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

WE INVITE YOU TO CHECK THESE SANITARY TRUCK FEATURES

W e invite you to inspect the most sanitary truck tank on the market today, the Pfaudler semi-trailer tank. Starting at the top, the 16" manhole has an attractive dust- proof stainless steel cover, protecting the manhole cover and sanitary 3" inlet while enroute. When pressure unloading is used, pressure and vacuum relief valves are housed under this cover. The self-draining rear outlet flush valve is three inches in diameter, for rapid discharge and easiest cleaning. It closes off flush with the insulated area and is furnished with dust cap. Valve construction is extremely simple and easy to clean. Pockets are completely eliminated. Minimum temperature rise even on lengthy hauls in mid-summer is assured by 2 " pure corkboard, shaped to exact contour of tank and firmly attached to it by a special Pfaudler process. Tank interior is smooth and seamless. There are no longitudinal welds to retain milk or cleaning water. All welds are ground down and polished— no pockets. The story of Pfaudler Sanitary Tank Construction is yours for the asking. You will find it most interesting.

THE PFAUDLER CO., Executive Offices: Rochester, N. Y. Factories: Rochester, N, Y. and Elyria, O· Branch Offices; New York, Boston, Philadelphia, Chicago, Cincinnati. Pfaudler Sales Co., San Francisco and Los Angeles. Representatives in principal cities.

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

FOR THIRTY YEARS

DISA members, banded together in a common cause, have studied the prob­ lems of the industry they serve: through inflation and depression they have planned, pioneered and perfected the various steps for strengthening and improving the ever changing scene; through world peace and world war they have continued to build on a foun­ dation solidly laid through the years for the future of that industry.

DAIRY INDUSTRIES SUPPLY ASSOCIATION, INC.

The Seal ||m | o f Safety

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

DEPENDABLE

M COAST TO COAST

8 000 Pounds or more per ho u r of 400 U .S.P. u n it m ilk. 17,500 Pounds per hour of 135 U.S.P. unit milk. , Adaptable flow and potency . ___ ♦ raoacity of youl

Φ Since its introduction two years ago the "National” Type YN Milk Irradiator has established an out­ standing reputation for good per­ formance and dependable operation. This unit is in use in milk plants throughout the United States and has shown its ability to handle con­ sistently the output of modern dairy equipment, at the same time pro­ ducing Vitamin D Milk of the de­ sired U.S.P. potency. Claims made for the YN Irradi­ ator at the time of its introduction have been more than fulfdled. DEVELOPED IN COOPERATION National Carbon Company, Inc., is WITH WISCONSIN ALUMNI proud of this record. RESEARCH FOUNDATION

Carbon Sales Division: Cleveland, Ohio GENERAL OFFICES: East Street, New York, N. Y. Unit of Union Carbide and Carbon Corp. 30 42nd Branch Sales Offices: New York · Pittsburgh · Chicago · St. Louis incisco

When writing to advertisers, say you saw it in this Journal. VIII A dvertisements ROL-O-FLO CABINET COOLERS by CHerry-BUrrell

Do you wonder how R O L-O -FLO C O O L E R S can cool so fast and so efficiently — even such hard-to-cool products as ice cream mix? Just note that smooth, uniform, unbroken, unagitated, paper-thin milk flow in the accompanying photograph. Do you wonder why R O L-O -FLO C O O L E R S are so very easy to clean? Remember, for one thing, that the entire cooler opens like a book with every part instantly accessible. And then note that the glistening stainless steel cooling surfaces of a RO L-O -FLO have no angles, corners, ridges or pockets— just the flowing curves of its gently rounded elevations. As modern as 1941 — that's RO L-O -FLO ! Built in every wanted capacity. See it today in Bulletin G-376.

CHe r r y -BU r r e l l C o r p o r a t io n · 4z7 IV Randoiph St., Chicago

. When writing to :advertisers, say.you saw it in this Journal. JOURNAL OF MILK TECHNOLOGY

Official Publication of the International Association of Mijk 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 ait Orange, N. J. under the Act of March 3, 1879. ·

(For complete Journal information, see page 114)

CONTENTS Page No. Editorials...... —...... -...... — ...... -...... 61 Methods for the Bacteriological Examination of Milk Bottle Caps, Hoods, and Closures— J. R. Sanborn and R. S. Breed ...... —...... 63 Better Meals for Tomorrow— L. W. W aters...... -...... -...... —-...... 68 Report of Committee on Chocolate Milk— Sarah Vance Dugan ^Chairman...... 72 The Past and Future of Dairying— H. A. Ruehe...... —-...... 78 Phosphatase Production in Dairy Products by Microorganisms— B. W . Hammer and H. C. Olson ...... -...... 83 Hardenbergh in New Position ...... -...... 86 Report of the Committee on Education and Training—Η. E. Miller, Chairman.. 87 Report of Committee on Dairy Farm Methods— F. D. Holford, Chairman...... 90 The Disposal of Dairy Wastes— H. A. Trebler...... —...... 93 The Phosphatase Test in Canada...... 98 Report of Committee on Sanitary Control of Ice Cream— F. W . Fabian, Chairman 100 Notes on Machinery Display at Dairy Industries Exposition ——...... 105 Legal Aspects ...... I l l New Books and Other Publications ...... -...... 113 Information Concerning the JOURNAL OF MILK TECHNOLOGY...... 114 Officers of Associated Organizations ...... 115 Association News ...... 116 Tulsa— The Oil Capital of the World— R. G. R oss...... 118 "Dr. Jones” Says— ...... 120 National Cream Quality Program ...... 121 Index to Advertisers ...... X IV Copyright 1941, International Association of Milk Sanitarians X A dvertisements WHATEVER YOU NEED IN REFRIGERATION

C P has been building economical, de­ pendable refrigeration for more than 45 years. The complete C P line . . . which embodies many distinctive design and construction features of basic value in the processing of dairy products . . . includes Vertical Ammonia Compressors in capaci­ ties from 10 to 105 tons, and Self-Con- Because Creamery Package has been a tain’ed Ammonia Refrigerating Systems in leader in the development of both refrig- capacities from 11/2 to' δ 1/^ tons. W hat- eration and processing equipment for the ever the type required, the owner of C P dairy industry, C P engineers are particu- Refrigeration equipment is assured of larly well qualified to recommend the exact silent, smooth action, low power cost and type and size of refrigeration system to extra years of service with extremely low work most efficiently with every combina- maintenance cost. tion of processing equipment.

THE CREAMERY PACKAGE MFG. COMPANY 1243 W est Washington Boulevard, Chicago, Illinois Creamery Package Mfg. Co. of Canada» Ltd. 267 King St., West, Toronto Ont.,1 Canada The Creamery Package Mfg. Company, Ltd. Avery House, Clerkenwell Green, London, E, C. 1, England Branches: Atlanta — Boston — Buffalo — Chicago — Dallas — Denver —-r Kansas City — Los Angeles — Minneapolis — New York — Omaha — Philadelphia — Portland,. Oregon -s- Salt Lake City — San Francisco Seattle — Toledo — Waterloo, Iowa

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

Volume 4 March-April, 1941 Number 2

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.

Milk — Rich or Enriched? For the past twenty-five years or so, milk has enjoyed a unique place in the national dietary. Its nutritive quality has been widely recognized and exploited—· properly so. No other branch of the food industry has had such gratuitous support of physicians, health departments, educators, school officials, and social workers. Dur­ ing this period, what has the dairy industry done with this situation? It has built larger plants. It has publicized its sanitization. It has endeavored to improve its merchandizing. It has not done much to improve the nutritive quality of its basic product, milk— except to fortify it with one vitamin at a selling price ten to twenty-five times its cost, hence a merchandizing proposition, pure and simple. When it found that pasteurization of milk largely destroyed the vitamin C content, this fact was lightly tossed aside as unimportant: it was explained that there is plenty of vitamin C in citrus products— one industry using another as a shield for excusing its own shortcomings. Does this situation have any forebodings? We might take a leaf from the notebook of the wheat flour industry. There was a time when bread was called "the staff of life.” Competition for markets re­ sponded to (and also partly led) the public demand for white flour— until the in­ dustry woke up to realize that it had neglected nutritional essentials for an immediate "mess of pottage” (see Bible— Genesis 25:29-34). Now, belatedly, it has aroused itself in self-defense. It has organized a Department of Nutrition in the American Institute of Baking, and engaged from the milk industry the latter’s most effective nutritional publicist, the man who made popular the phrase "Our Most Nearly Perfect Food”— namely, milk. Now government (British) and industry (British and Ameri­ can) are fostering a national program to fortify bread with several important nutri­ tional essentials, particularly thiamine (vitamin B*) nicotine acid (the pellagra­ preventing vitamin, possibly B6) , and iron. In addition, calcium and riboflavin (vitamin B2) are under favorable consideration. Such an "enriched” bread, backed by Government (British) authority, and publicized in this country by coordinated and skillfully developed publicity, may be expected to go far in helping to restore bread to its erstwhile place. This will be done without charge to the consumer. 6 2 Ed ito r ials

Meanwhile, what of milk! The only great contribution of the milk industry, as such, to the improvement in the quality of milk is a defensive one, namely, im­ proved sanitation— a protection against infectious disease. No wars are won on the defensive alone. If milk would merely retain its nutritive preeminence, it must be made better. If the dairy industry is desirous of only maintaining its position, it must produce a more nutritive product. Good insurance postulates that it keep ahead of competitors— the longer the lead, the stronger the insurance. The problem looms larger yet. As I . W . Waters states, "The objective is to make a finished food product that is equal in nutritious) value to the raw material from which it was made.” One college after another is inaugurating courses in food technology—which means an increasingly higher level of quality production and applied research. -The National Research Council is actively concerning itself with working out a program for improving the nutrition of the general population. The U. S. Army is even more directly concerned in developing a food technology that produces a higher level of nutritive quality in our foodstuffs, especially toward con­ serving or restoring to foods the vitamins and nutritive qualities lost during proces­ sing. Plans are being laid for applying these principles to numerous of our staple foods, to be taken up one by one. (And yet some persons hold that the International Association o f Milk Sanitarians should not organically participate in these develop­ ments. See editorials in this Journal, November-December, and January-February issues.) What should the milk industry do about the situation ? First, recognize that there is a need for improving the nutritive quality of milk. Second, support con­ structive research where this objective is being prosecuted, e. g., the pasteurization studies ( 1) at Cornell. Third, develop further the technique, art, technology, dairy husbandry, agriculture, or what have you, of feeding nutritive quality into the milk. And fourth, make provisions for a Milk or Dairy Research Institute that will foster and promote these measures of commercial value, industrial expediency, and public necessity. Enriched food is a good thing. Rich milk is better. J. H. S. ( 1 ) Preliminary Report on the Deaeration of Market Milk, by Paul F. Sharp, David B. Hand, and E. S. Guthrie, Cornell University. /. Milk Technol., 3, 137, 228 (1940).

Philadelphia Dairy Technology Sjociety There is no doubt but what success engenders success. Several of our good Philadelphia friends were among those who helped establish the Metropolitan Dairy Technology Society (of New York) and it was inevitable but what the good work would take hold down there too. Stirred up by the enthusiasm and inspiration of Dr. O. F. Garrett, and supported by the best dairy technologists in the Philadelphia area, the. new organization came into being with attendance at the March 1941 meet­ ing of one hundred and fourteen. Straightway it designated the J o u r n a l o f M il k T e c h n o l o g y as its official organ and submitted a list of new subscribers. Their program has started with a splendid list of speakers. W e heartily welcome this new organization into the family of the J o u r n a l o f M il k T e c h n o l o g y . It would be just like this energetic and capable group to en­ deavor to interest the Baltimore fellows in a similar project. Philadelphia, we salute you. J. H, S. 63

Methods for the Bacteriological Examination of Milk Bottle Caps, Hoods, and Closures * J. R. Sanborn and Robert S. Breed New York State Experiment Station, Geneva, N. Y.

A considerable amount of study has tact methods for the determination of been made of the sanitary and bacteriolo­ surface contamination, further studies of gical condition of glass and paper con­ the subject have been undertaken at this tainers for milk, cream, and other dairy laboratory. products. Conditions with respect to There are many types of caps and caps, hoods, and closures used in the covers for milk bottles (7) including the packaging of these foods have, by com­ common disc or plug caps; caps which parison, received little attention. There cover to some extent the bottle lip or is sometimes a tendency to ignore the rim; hoods and closures made of paper, fact that the cap or closure is really a paperboard, metal, transparent sheeting, part of the milk container and, as such, synthetic plastics, or films having cellu­ often comes in direct contact with food lose, rubber, wax, or resinous bases, the. products. Some laboratories, prefer, majority of which not only cover the therefore, to test the complete package. pouring lip but are sealed around the When studied in this way, milk bottle neck of the bottle. rinses give the combined counts from Various methods have been developed containers and closures. With this pro­ for determining the bacteriological con­ cedure it is possible also to determine tent of disc caps, hoods, and closures. contamination from the capper. These include the following procedures: Certain investigations of this subject 1. Disintegration tests for paper and are concerned chiefly with the protection paperboard products. which various types of closures afford 2. Rinse methods. bottled milk or cream. (1, 2, 3, 4 ). Sim­ 3. Contact culture methods for hoods ilar problems in the case of other dairy and metal foil used as receptacles products such as cheese and ice cream are for nutrient media. also receiving consideration. 4. Milk bottle blank method. Quite apart from matters of sanitary Disintegration Tests. This method is protection, questions are frequently asked useful for estimating bacterial counts in concerning the sanitary and bacteriological paper and paperboard used in the manu­ condition of the cap or closure itself. It facture of these products. The test is is sometimes necessary, therefore, to test also applicable to disc caps where it is these products independently of the con­ desirable to know the bacteriological con­ tainers. Certain studies of this prob­ dition of the interior of the paperboard lem have already been carried out cap as well as the amount of surface con­ (5, 6) , particularly by J. W . Rice who tamination. pioneered in the field. Feeling that more detailed investigations of suit­ Determination of Surface Contamination. able bacteriological methods for testing a) Milk Bottle Blank Method. It is these products are needed, especially con­ sometimes desirable to determine the bac­ teriological counts of cap and closure * Approved by the Director of die New York State surfaces, particularly the surfaces which Agricultural. Experiment Station for publication as Journal Paper No. 424, October 9, 1940. come in direct contact with perishable 6 4 B acteriology o f M il k C lo su r es

foods such as milk and milk products. times used for hand capping of milk bot­ Various rinse and contact culture methods tles is useful in seating the cap firmly in have been employed but one of the most position. The blank is inverted, shaken satisfactory procedures involves the use gently, and the agar allowed to harden. of an unblown milk bottle blank** (Fig­ The blank shquld be incubated in an up­ ure 1) having a normal cap seat and a right position, at 32° or 37° C. for 48 concavity of about 25 ml. capacity. hours. At the end of this period, the cap or closure is removed and the colony count determined. To facilitate the re­ moval of the agar layer from the cap or closure, the lip of the milk bottle blank may be gently heated by rotating over a Bunsen flame. In making counts it is helpful to trans­ fer the agar disc to a sterile Petri plate. When this is done,' it is necessary to take into account the possibility of surface colonies adhering to the cap or closure. As a supplementary procedure, a cap or closure may be rinsed with 5 ml. of sterile water placed in the concave cup. If this technic is followed, the entire amount of rinse water should be removed and distributed approximately equally be­ tween two Petri dishes. The standard agar is used fpr plating. The milk bottle blank is also useful for the examination of caps and closures by broth sterility tests, for making coli- form tests, and other tests with special media. Closures that require special methods for proper adjustment and seal­ ing over the mouth of a milk bottle do not lend themselves readily to examina­ tion by this technic. However, unless these closures come in direct contact with F ig u r e ,1 milk or milk products, a method such as Unblown Milk Bottle Blank this would orclinarily not prove necessary. b) Hoods pnd Closures used as Cul­ Milk bottle blanks with kraft paper, ture Dishes. Milk bottle hoods and clo­ metal foil, or other suitable covering sures may be placed, with aseptic precau­ sealed over the mouth, are sterilized in tions, in Sterile Petri dishes and used as an autoclave. Approximately 10, ml. of receptacles for agar media. For large melted, cooled standard ag ar*** are intro­ skirted caps it may be necessary to use duced into the concave cup, and the cap 150 mm. dishes. Closures may first be or closure to be tested is applied, using rinsed with 1 to 3 ml. of sterile water, aseptic precautions, with sterile forceps. plating the entire amount of water, or A sterile wooden plug of the type some­ standard agar can be poured directly into the closure without rinsing. With the * * Unblown milk bottle blanks may be obtained from former method, standard agar may be in­ the manufacturers of glass milk bottles. troduced into the rinsed closure in order ***Standard agar for milk work, used without the addition of milk. to determine the residual contamination. J ournal of Milk T echnology 6 5

T a b l e I Bacteriological Analysis of Alilk Bottle Caps and Paperboard Used in the Manufacture of these Products Procedure: Disintegration methods. Results expressed in number of colonies per gram. Medium: New Standard Agar. Incubation: 37° C. for 48 hours. Percentage of counts No. mills or No. ,------*------,------, Maximum plants tests Less than Less than Less than Less than More than counts 10 100 250 500 500 Paperboard 8 397 31 81 87 95 5 20,400 Bottle Caps 5 1,174 45 97 99.6 9 9 .6 0.4 1,080 With the latter method about 3 ml. of proximately 36 sq. cm. The metal dish agar are used with each closure. These is made so as to fit properly in a large methods are applicable to metal hoods size Petri plate with the cover in place. and closures as well as other types. Some Standard agar is introduced directly into investigators may wish to rinse the com­ the metal dish. Incubation is carried out plete cap or closure. This can be done by at 32° or 37° C. for 48 hours. transferring the closure, under aseptic conditions, to a sterile wide mouth Erlen- EXPERIMENTAL RESULTS* meyer flask and rinsing with 20 ml. of The counts obtained from analysis of sterile water. After rinsing, 10 ml. of bottle caps are slightly lower than those the water is removed and distributed ap­ of the paperboard used in cap manufac­ proximately equally among three Petri ture. This is probably largely due to the dishes, followed by plating with standard effect of paraffining the caps as they are agar. made and possibly to a gradual decrease In the testing of metal sheeting for the in count which paperboard of this grade manufacture of hoods and closures, such sometimes shows on storage. These re­ as aluminum foil, two methods may be sults indicate that conditions of cap manu­ employed. Ten gram samples of foil cut facture at plants studied are not such as into Ϋ2 inch strips in sterile Petri dishes to contaminate these products during are taken under aseptic conditions from handling, fabrication, and packing. See rolls of metal at intervals of 20 to 30 Table 1. feet. Before taking the samples, a mar­ Commercially pure aluminum foil used gin of approximately 1/4 inch is trimmed for milk bottle closures, tested accord­ off the edges of rolls and discarded. Each ing to methods described above, gives a 10 gram sample of aluminum foil is surface count of less than 20 colonies on equivalent to approximately 3 feet. The an area of approximately 36 sq. cm. In samples are transferred to 50 ml. of ster­ 116 tests of foil made at intervals of ile water in Erlenmeyer flasks of 250 ml. 25 feet from the start of a roll, 82 per­ capacity and rinsed. Five or 10 ml. cent of the analyses yielded counts of less amounts of rinse water are removed and than 4 colonies; 31 percent of these distributed among two or three Petri tests showed no growth. The following plates. Standard agar is used in plat­ table gives a summary of the bacterio­ ing. The rinses may also be used to in­ logical findings obtained from' testing oculate sterile nutrient broth for sterility both metal and paperboard closures. tests. These results show that bacterial con­ Metal foil may be tested by a contact tamination of hood and closure surfaces culture method. Sections of foil are cut is normally slight. Findings obtained by and transferred to large (150 mm.) rinsing and contact culture methods are Petri dishes. Using aseptic precautions, generally comparable. the sides of the sheet are raised, forming Coliform and broth sterility tests were each section of foil into a rectangular * The analyses given were made by Raphael A. dish, having an area at the base of ap­ Gillotte. 66 B acteriology o f M il k C lo su r e s

run in connection with these experiments. simple a matter because of the many Results of over 100 analyses reveal a different sizes pnd the low surface counts total absence of coliform organisms. secured. One way of expressing such a Broth sterility tests, representing 150 count is in terms of colonies per unit analyses, generally confirm the results re­ surface area. It might be stated, for ex­ ported in Table 2. ample, that closure surfaces' which come These studies show that, according to in contact witl·} these foods shall not ex­ the methods employed, the milk bottle ceed 2 colonies per square centimeter. caps, hoods, and closures examined are This figure is comparable to a standard in good condition bacteriologically. Fur­ of not more than 1 colony per ml. ca­ ther improvements can be made in the pacity as determined by rinse counts of general situation. There still remains glass and paper containers for milk. some possibility of contamination through Another way of expressing a count personal handling. Cap, hood, and standard woulfl 'be to state arbitrarily, closure manufacturers are, however, gen­ based upon results such as those reported erally appreciative of the need for proper above, that counts shall be less than 10 sanitary precautions in the fabrication, or less than 25 colonies per cap or clo­ handling, and packing of these products. sure. Either cpunt appears to be reason­ The most important of these plants able. There ip some feeling, however, have adopted uniform sanitary codes de­ that it might (se better at first to fix a signed to protect adequately their prod­ more lenient standard until the problem ucts from contamination and to provide has been given more study. dean and sanitary conditions of manu­ facture. IflBLIOGRAPHY 1. Jackley, J. G., The Danger of Improperly bacteriological c o u n t s t a n d a r d s Capped Milk Bottles. /. Dairy Science, 5, It has been suggested that a reason­ 406-411, (1922). able bacteriological standard for paper 2. Isaacs, M. L. sp\d Zeiber, I. A Comparative and paperboard used in the manufacture Study of Mill: in Bottles with Single and Double Caps. Amer. ]. Hygiene, 16, 806- of caps, hoods, and closures shall not 822 (1932). exceed 500 colonies per gram of disin­ 3. McFarlane, V. H. and Weinzirl, J. The Pro­ tegrated stock. There is justification for tective Value pf the Single and the Double such a standard, based upon the studies Cap for Bottled Milk. Amer. J. Hygiene, that have been made on paperboard for 1 9 , 521-531 (1934). milk containers. 4. Arnold, Lloyd. The Pouring Lip and Cap ' The problem of setting a satisfactory as Sanitary Factors in Bottled Milk. f. standard for fabricated closures is not so Milk Technol., 2, 41-43 (1939).

Table 2 Bacteriological Analysis oj Hoods and Closures by Surface Rinsing and Contact Culture Methods Medium:' New Standard Agar Incubation: 37° C. for 48 hours Percentages of closures having . Method ■ No. closures Percentages of count of Maximum tested closures t ____ A- counts showing no 2 colonies 4 colonies More than growth or less or less 4 colonies Rinse 260 25 81 94 6 502** Contact 366 42 96 98 2 9

* * A count of this magnitude was obtained in only a single case. Results such as these are unusual and unexplainable with present information. The mpiximum count secured in all of the other tests was 34 colonies per closure surface which is probably a fairer indication of the highest counts obtained by these methods. Jo u r n a l o f M il k T e c h n o l o g y 6 7

5. Rice, John W . Bottle Caps as a Source of K. E. Bacterial Counts on Milk Bottle Caps Contamination of Milk. Sixth Annual Re­ with a Comparison of the Effect of Differ­ port, Pennsylvania Association of Dairy and ent Methods of Capping on Such Bacterial Milk Inspectors, 1930, 96-107. Counts. Abstract in Absi. Bad., 8, 15, Controlling the Bacterial Content of the (1924). Fibre Bottle Cap. Fifteenth Annual Report, 7. Pizzoferrato, J. A. Origin, Development Pennsylvania Associatidn of Dairy Sanitar­ and Extent of Use of Caps Covering the ians, 1939, 98-105. Pouring Lip of Milk Bottles. T he Milk 6. Rice, J. L., Van Saun, A. I. and Haywood, Sanitarian, 6, 20-21 (1937).

The Grading of Food Establishments, Ken­ facilities, water supplies, lavatory facilities, tucky Bulletin of the Dept, of Health, Vol. cleaning and disinfection of equipment and in 12, No. 6, January 1940, pp. 126-128. Pub the disposal of garbage. Health Engin. Abs. xx, Mi, 43. "The experience of Jefferson County Health There are 455 food establishments in Jeff­ Department may be matched by any county erson County, Kentucky, and the County Health that makes and carries out an educational plan Department began regrading these on January 1, before and during the inspection work.” 1939, using the U.S.P.H.S. tentative code. A Edwin F. Franz. preliminary survey was made and an inten­ Perfuming the Toilet Room. New Hamp­ sive educational program was carried out by shire Health News, Vol. 18, No. 5, May 1940, the inspectors and public health nurses. The pp. 14-15. Pub. Health Engin. Abs. xx, PHA, grading system was explained to Parent-Teacher 11. Associations and other civic groups. The re­ An interesting little article on the use of sults of this program have been very gratify­ various "drip” methods for the disinfection of ing. In December 1938,. 22% of the food urinals and toilet bowls. The writer, in re­ establishments held Grade A certificates; in sponse to an opinion from the manufacturer, November 1939, 38.8% were Grade A estab­ gives the department’s viewpoint on the use of lishments. The number of Grade B estab­ such commercial products and comes to the con­ lishments decreased from 49% in December clusion that they merely substitute one odor 1938 to 6% in November 1939. The most pre­ for another. A very handy letter to have vailing defects found in 1241 individual in­ around in order to answer such inquiries from spections were in walls and ceilings, toilet other manufacturers. R, C. Beckett. 6 8

Better Meals for Tomorrow *

Lewis W. Waters Vice-President in Charge of Research, General Poods. Corporation, New York, N, Y.

Today there is a wider popular interest not yet been devised, and for which in­ than ever before in all kinds of research. dustry would like the answers today. It makes the front pages of our news­ Forty-four of these items have been se­ papers. It is an important part of our lected by the National Inventors’ Council national defense program. The National as vital from the standpoint of national Association of Manufacturers is encour­ defense. Here is a real challenge to re­ aging research among its company mem­ search ! W e have the brains and facili­ bers, furnishing them with information ties to meet it? on the formation and conduct of a re­ There were 32 specific problems listed search department. No longer is indus­ on foods, some of which, as well as many try operated by rule-of-thumb, hunch, in­ more, are already receiving the attention spiration, chance. Mysterious and secret of our food laboratories. W e cannot knowledge is disappearing. There is an learn too much about food since it is the increasing, tendency to depend upon sci­ most important single commodity in the entifically determined facts. Research is world. Fortunately, the whole food in­ on the march as never before dustry has beep most hospitable to the The layman, reading in magazines and scientific worker and, as a result, prob­ newspapers of the constant flood of new ably at least one-third of the items now developments pouring forth from our present on our grocery shelves were un­ laboratories, may receive the impression known to our grandfathers. that little remains for research to accom­ Feeding human beings has become one plish. There have been amazing advances of the greatest sciences. Two generations in every field of scientific knowledge, yet ago, the scientist thought the problem the surface has hardly been scratched. was simple. It seemed only necessary to ^Research men know that every contribu­ discover the needs for proteins, carbo­ tion- to knowledge opens the way for hydrates, fats, and a few minerals; an­ new explorations, for sti-ll greater accom­ alyze the foods for these constituents, plishments. and then so blend the foods as to furnish The Research Advisory Service recently an adequate supply of each. Eating was asked America’s industrial leaders the simply stoking a furnace. Food was question: "What new product, process, or merely fuel, and was evaluated in terms material might industrial research develop of calories, exactly like coal and wood. that would be valuable to your business?” The old science is still fundamental, Compilation of the answers gives some but the new science of nutrition is con­ idea of the job research has ahead of it. tinually adding to it new knowledge of There is a list of 598 specific problems a whole array of substances needed by to which a fully satisfactory solution has the body. Several factors have broadened, food

* Paper read before the Joint Annual Meeting of research, the old "cracker barrel” grocery the Metropolitan Certified Milk Producers and gave way to new packaged foods— the the Certified Milk Producers’ Association of America, Inc., Hotel Roosevelt, New York, Feb­ milk bottle and carton replaced the dip- ruary 10, 1941. tank. By the use of individual contain­ Jo u r n a l o f M il k T e c h n o l o g y 69 ers, the manufacturer or producer identi­ of .the vital relationship between health fied his goods and protected their quality. and proper food. Modern wars are The discovery, isolation, and sythesis of waged by all the people, and the health vitamins changed our entire concept of and morale of civilians is as important nutrition. Food companies merged info as that of the armies. 1 larger groups and conducted centralized In spite of the increase in the knowl­ research, thereby preventing duplication edge of nutrition since the last war, there of effort and insuring maximum utiliza­ does not appear to be as much improve­ tion of results. Our present investigators ment in the proportion of army appli­ are better trained, better financed, and cants who are physically unfit, many for have better facilities than in the past. conditions having nutritive basis, as was The average per capita consumption of expected. It requires years of adequate food, which remained fairly constant for feeding to strengthen a nation. over two decades at nearly a ton a year, England at war is emphasizing the in the last survey appeared to have de­ importance of the proper feeding of civil­ clined. "Stream-lining” was being ap­ ians and increasing the consumption of plied to the human body as well as to important foodstuffs. In addition to pro­ automobiles. Yet in spite of slenderiz­ viding 'a ration which is adequate, if not ing campaigns, shorter working hours, and liberal, in such items as milk and milk more recreational activities, the number products, potatoes, cereals, and meat, the of employees in about 50,000 food proc­ Ministry of Food is providing at com­ essing plants in this country is larger paratively cheap prices whole-grain cer­ today than 10 years ago. The prices eals to increase the consumption of the average about 25 percent lower. The essential vitamin Βχ. Also all white flour quality of foods has been very definitely is fortified with this vitamin which is improved, and there is every indication one of the largest scale nutritional pro­ that we shall have even better meals for grams ever attempted. tomorrow. Each food manufacturer has In this country there is an increasing the problem of making his products so trend toward the restoration to foods of attractive they will be included in your the vitamins and nutritive qualities lost diet. It is a highly competitive business, in processing so that the finished product intensified by the daily shopping of some will equal in nutritious value the raw 20 million housewives. material from which it was made. This In nations under war conditions the is already being applied to breakfast cer­ average person eats more than in times eals and flour.' Future food standards of peace. War-time rations jump to may stipulate minimum vitamin content; 4500 calories daily per man, and there as, for example, winter milk products are changes in demand among all classes with vitamin A and D potency equal to of food. This is due to changes in oc­ summer milk. cupation of the population, and general Food research is being influenced by disruption of industry, transportation, and other familiar current trends— decreasing labor which follows the tremendous in­ population growth, due to lower birth crease in the manufacture of war supplies. rate and restricted immigration, smaller In the present international crisis, the families, smaller houses, less space per food supply of the world is a factor that family, smaller stocks carried at home, may determine the outcome of the strug­ more hand-to-mouth buying, greater tend­ gle now going on and the type of life ency to move, decline in home owning, wffich ■ will follow after. increase in apartment living, decline in In the First World War, emphasis was farm population, but increase in subur­ placed on food conservation. In our ban life around cities due to ease in com­ present defense program, stress is laid muting, and much less time devoted to on increasing the consumption of food the preparation of meals. The median and improving nutritional values because age of our population has risen to nearly 7 0 B e t t e r M e a ls

30 years, life expectancy is increasing, and delightful new products are being made we are becoming a nation of older people. available to us—Boysen berries, new To meet this situation, more and, more melons, and different varieties of vege­ of our foods are being packaged to as­ tables. The luxuries of yesterday are sure freshness, full weight, convenience becoming the common necessities of to­ in handling, proper labeling,, and brand day. and manufacturer identification. Almost Drudgery in the kitchen and dining every commodity can. now be obtained in room is on the way out. Probably 60 package form, in fact it is rumored that million women-working-hours daily were mothers’ milk may be available soon in a saved last year due to the use of more tin can. convenient foods and better cooking de­ Containers are being improved: fabri­ vices. Probably more money and brains cated easier to open and reclose, offering are going into the efficiency of the mod­ better protection of contents, and in many ern kitchen than into all the other rooms cases made attractive enough to be placed of the house put together. The kitchen on the table. There is an abundance of has become a laboratory. Preparing new carton and wrapping materials, such meals has become a science, reducing the as transparent plastics from rubber, even need for skill and insuring results. More"”' glass in fabric form. Products which schools are offering courses in home eco­ have required special containers or have nomics, and registration is increasing. short shelf-life because of tendency to- Home cooking of better meals, made easy, -ward rancidity are being rendered stable appears to be growing in popularity. by anti-oxidants, and-are now suitable for Research is designing foods more in­ automatic vending. telligently to fit the needs of the indi­ Ready-to-serve products are on the in­ vidual, old or young. New advances are crease: coffee beverage ready to drink, being made in infant feeding and the packaged bread already sliced, ready nourishment of 20 million school chil­ made pie-crust and biscuits. Many prod­ dren. : With less than two million babies ucts now require only the addition of born a year, the infant-food manufacturer milk before cooking. You can buy com­ is stretching his market with a line of plete spaghetti dinners in a package, and "junior-foods” for the older child. The even Crepe-Suzettes or hearts of palm in next step may be foods designed for the a tin can. Perhaps the better meals for aged or middle-aged. tomorrow won’t take more than 10 min­ Attention is being given to special utes to prepare. foods for the ailing, or the allergic. Food ' During recent years, there has been a sensitization is a vast, almost unexplored growing tendency to drink our foods, field. It is known that some human be­ and you have seen the rise in fruit juices ings are sensitive to some food, and the and more recently the vegetable juices— whole subject of allergies is receiving the tomato, carrot, beet, and even spinach. serious attention of the food scientist. Yet milk still remains the great, national And so we find research making oiur beverage. foods more colorful, more aromatic, more Foods out of season are now available appetizing, more nutritious, of finer tex­ twelve months of the year, either rushed ture, better packaged, and of finer and to your table by fast transportation, or finer quality. quick-frozen quality foods with their vita­ Bright-colored foods are increasing, for mins intact, cleanly prepared immediately we eat with our eyes. Along with fruit- after they are harvested, and instantly flavored gelatin desserts, we now have ready for preparation for the table. More colored coconut, tapioca, and even colored and more foods are being freed of waste bread. before they ever reach the home kitchen. Our knowledge of flavor is still an art Only 10 percent of the known foods rather than a science, but methods of are used to any extent today, and many measuring and evaluating flavors are be- Jo u r n a l o f M il k T e c h n o l o g y 71 ing developed so that they can be con­ known to give better health, greater vigor, trolled and duplicated. Old flavors, more useful lives to more people, if the such as butterscotch, have acquired new present knowledge could be generally ap­ popularity. W e know of sectional flavor plied. preference in this country. The South Here is offered a suggested program does not like licorice flavor, Maine is for the food industry which will assure strong for wintergreen, New Orleans is better meals for tomorrow:— partial to chicory, Brooklyn wants a sharp 1. Use the best materials and work mayonnaise, while Oakland prefers it with suppliers to effect progress in quality bland. Our ice cream manufacturer uses of materials. 28 different flavors to satisfy the public. 2. Manufacture efficiently conforming New flavors, once unknown, are being to all standards of purity, uniformity, developed. and full weight, by a properly compen­ Research is contributing toward making sated personnel, working under modern our nation well-fed, yet probably half sanitary conditions. Operations must be our people do not get enough of the highly efficient to keep costs moderate. proper food to enjoy full health and 3. Process carefully to preserve the vigor. Too many families have poor maximum nourishing and nutritious qual­ diets, some have fair diets, too few have ities. really good diets. A great need is for 4. Package properly delivering the more milk and milk products, eggs, meat, products to the consumer in perfect con­ and certain fruits and vegetables. It is dition, in convenient and attractive form. estimated that nearly half the population 5. Distribute widely that they may be of an eastern state has incipient scurvy available everywhere. every spring, known as spring fever, but 6. Advertise honestly to inform the usually treated with sulphur and molasses consumer of their true merits. instead of vitamin C. 7. Price wisely giving consumers max­ This condition exists in our nation not imum value, but also a fair return to em­ only because some people cannot afford ployees, stockholders, and dealers. proper food, but also because others have 8. Supply directions that suggest eco­ insufficient knowledge of dietetics. Re­ nomical, attractive, and appetizing ways search is continually reducing the cost of to serve. foods to the consumer, and the food in­ 9. Strive for convenience, saving time dustry is broadcasting accurate dietetic and labor for the consumer. information in a multitude of ways. 10y Maintain constant research to find We are only at the beginning of our new and better methods, new and better knowledge of nutrition, but enough is products. 7 2

Report of Committee on "Chocolate Milk"

DEFINITIONS AND STANDARDS OF STATES ginia, and Territory of Hawaii provide I. Fourteen states reported that they had that chocolate milk is a product made by no standard law or regulation covering combining in a sanitary manner an amount the definition and standard of identity of of whole milk and clean, sound chocolate chocolate milk, chocolate drinks, or choc­ syrup. No mention is made of the use olate flavored drinks: of skimmed milk or the percentage o f butterfat to be present in the product. Colorado Oklahoma Idaho Oregon Virginia further provides that the but­ Iowa Rhode Island terfat and bacterial count must be the Maryland South Carolina same as for milk. Nebraska Utah The states of Florida and Louisiana Nevada Washington provide that the product when made with North Dakota Wyoming whole or skimmed milk and a chocolate The state of New Jersey has no standard, or cocoa syrup must not contain less than but their new state Food, Drug, and Cos­ 2 percent of butterfat. metic Act provides, as does the Federal Georgia and Illinois provide that choc­ Food, Drug, and Cosmetic Act, for the olate milk must contain at least 3 per­ labeling of food products for which no cent of butterfat after addition of a standard has been promulgated, with the chocolate syrup. listing of ingredients by their common Delaware, Kentucky, Mississippi, and name. Tennessee provide that chocolate milk Eleven states have adopted by state must have at least 3% percent of butter­ regulation the definition of chocolate milk fat or the label must indicate the per­ under a general definition as follows: centage of milk fat to which the milk has "Milk or Skimmed Milk Beverage—A milk been adjusted. beverage or a skimmed milk beverage is a food compound or confection consisting of A number of the states have taken milk or skimmed milk, as the case may be, to special cognizance of chocolate milk and which has been added a syrup or flavo* con-. chocolate milk drinks. Their definitions - sisting of wholesome ingredients.” are different from those mentioned above The states in which this is a standard as well as from one another, and perhaps for such products as chocolate milk, choc­ should be mentioned in detail: olate drink, or chocolate-flavored drink California—Pasteurized milk or pasteurized are: skimmed milk combined with chocolate Alabama Montana syrup, with or without the addition of Arizona New Mexico harmless coloring matter, may be used Arkansas North Carolina in the manufacture and sale of soft drinks under a trade name. Such a product shall Kansas Texas be colored or contain ingredients that cause Massachusetts West Virginia it to differ distinctly from milk in Color Missouri and other characteristics. , In these states apparently milk or skim­ Connecticut— Chocolate milk is a milk pre­ pared by mixing chocolate with milk, med milk may be used and combined with either whole or skimmed, and subsequently a syrup or flavor so long as the product must conform to the requirement for the is of wholesome ingredients and no re­ labeling of milk. It is permissible to quirement is made as to the composition handle chocolate milk in a milk room. In the case of a chocolate milk prepared of the syrup or flavoring used. from milk in such a way that the butter­ The states of Michigan, Vermont, Vir­ fat content is below the legal standard, Jo u r n a l o f M il k T e c h n o l o g y 73

this may still be labeled "Chocolate Milk,” milk, cream, skim milk, or other similar provided the percentage of butterfat is not dairy product, together with sugar or syrup, below 2% and is clearly stated on the and chocolate or other flavoring matter, if label in the following manner "Butterfat it contains 3% or more of butter fat, shall ------%:· be labeled as 'milk’, together with the true Indiana—Under their new state Food, Drug, name of such flavor, as for instance and Cosmetic Law, Indiana is among those 'chocolate milk’. states that have given attention to choco­ "If any such product shall contain less late milk at the most recent date: than 3% of butter fat, but 2% or more "Flavored Milk— Identity— Flavored milk of butter fat, then such product shall be is the clean, sound product made by add­ labeled as 'dairy drink’, together with the ing chocolate, cocoa, or other flavoring true name of the flavor of such product, (not artificial) to milk, with or without as for instance, 'chocolate dairy drink.’ sugar, edible gelatin, or vegetable stabil­ "If any such product shall contain less izer. It contains not less than 3 per cent than 2% of butter fat, it shall be labeled milk fat.” as ‘drink’, together with the true name of "Flavored Skimmed Milk— Identity. Fla­ the flavor of such product, as for in­ vored skimmed milk is the clean sound pro­ stance, 'chocolate drink’, and shall also be duct (containing less than 3 percent of distinctly labeled in addition thereto, with milk fat) made by adding chocolate, cocoa, the following statement, 'Made with skim or other flavoring (not artificial) to skim­ milk.” med milk or to any mixture of skimmed New York milk or skimmed milk solids, with or with­ and out sugar, edible gelatin, or vegetable sta­ Minnesota— It would appear that Indiana, bilizer.” Minnesota, and New York are among the "Regulation. Flavored skimmed milk shall few states that have taken into considera­ be labeled to show that the product is tion the fact that the product usually used made of skimmed milk or that it contains as a flavoring material for chocolate milk not less than a specified per cent of milk is cocoa and not chocolate. New York fat: Provided, that such labeling shall be provides that if cocoa is used as a flavor­ printed conspicuously on the principal label ing material the product must .be labeled in a size.and color of type easily readable." "Chocolate Flavored Milk.” New Hampshire— The state of New Hamp­ South Dakota—This state requires that a state­ shire has made a very close study of ment of all ingredients used must appear chocolate milk and the type cff product on the label of a product made· of milk which is being sold within the state. and milk products, chocolate, or cocoa. Based on this study a definition as passed by the New Hampshire State Board of Wisconsin— In this state cognizance has been Health is as follows: taken of the fact that cocoa is used in "All flavored milk drinks whether sold most cases in place of chocolate, and that as 'chocolate milk’ or under a special or salt, sugar, and tapioca starch or other coined name, shall, unless conspicuously products acting as stabilizers are used in labeled to indicate otherwise, consist of the manufacture of this product. It re­ whole milk reduced in volume by not more quires that the label of the product sold than ten percent by the added flavoring as "Chocolate Flavored Milk” must indi­ agent, and shall contain not less than the cate that the product is composed of minimum percentage of butter fat as pro­ chocolate and cocoa syrup and that other vided by law (3.35% ). ingredients used in the syrup must also "Flavored milk drinks when based upon the be shown on the label. use of partially, skimmed milk shall, re­ State bacterial standards for chocolate gardless of the name under which the'e milk appear to be based entirely on the may be sold, bear on the cap in conspicu­ ous and legible type the words 'Made bacterial standards of milk. The varia­ from Partly Skimmed Milk’, or some equiv­ tion is from 30,000 colonies per ml. to alent language such as to be clearly in­ 200,000 colonies per ml. depending upon formative to the consumer. In any case, the grade of milk used in the manufacture such milk product shall contain not less than two per cent (2 % ) of butter fat. Any of the product. Many states do no work advertisement or display which may have on bacterial control of milk products, and the effect of causing it to appear that such in those states the control of milk supply, partially skimmed product represents fla­ including sanitary control of chocolate vored whole milk is forbidden." milk, is under the supervision of city or Ohio— The following definition has been pro­ local health departments. mulgated within the last year by the state of Ohio: "Any bottled drink made from Only ten states reported the sale of a 74 C h o c o l a t e M il k

sterilized chocolate drink handled by soft tion of milk apply in all cases to the drink bottlers. This product is sold under production and sale of the chocolate milk. some coined name or sold as "Chocolate The standards for bacterial count of Drink”. chocolate milk range from 30,000 colonies Reports were received from 48 states per ml. to 150,pOO colonies per ml. and the Territory of Hawaii. Baltimore, Maryland, goes so far as to There is at present no definition and limit the amount of cocoa or chocolate standard of identity for chocolate milk, and sugar which may be added to choco­ chocolate flavored milk, or chocolate fla­ late milk sold in that city. vored skimmed milk prescribed by regu­ One city, Savannah, Georgia, has pro­ lation under the Federal Food, Drug, and hibited the sale of chocolate milk or Cosmetic Act. Under that law such a chocolate drinks containing milk by product being fabricated from two or special ordinance since 1928. more ingredients must bear on its label New York City, Fall River, Massachu­ the common or usual name of each such setts, and Newport, Rhode Island, have ingredient except that spices, flavorings, special regulations in regard to the manu­ and colorings may be designated as such facture of choco’late milk, prohibiting the without naming each. If an artificial use of milk equipment for the processing flavoring or chemical preservative is used, or bottling of chocolate milk. the label must state that fact. Jacksonville, Florida, reported in detail Undoubtedly there is a fair amount of the bacterial count of chocolate milk interstate traffic in bottled "Chocolate samples as examined during 1939 and Milk.” 1940. The bacterial counts of these samples range i;rom 1,000 colonies per DEFINITIONS AND STANDARDS OF CITIES ml. to l , 000,opo colonies per ml. for II. Historically, it would appear that the 1939, and from 600 colonies per ml. to Certain-Thyson Milk Company of Miami, 800.000 colonies per ml. for 1940 with Florida, began the manufacture and dis­ the majority in |>oth years of well under tribution of chocolate milk in bottles 50.000 colonies. during the late fall of 1919. This com­ Only 8 of tihte 52 cities reported the pany is of the opinion that they are first sale within their city of a sterilized choc­ to manufacture and market chocolate milk olate drink put out by a beverage plant. successfully in large quantities. In each case, these products were usually In the study made of the control of sold under a coined name or as a choco­ chocolate milk and its definition and late beverage. The list of cities queried standard as promulgated under city ordi­ included only those over 100,000 popu­ nances, we find that most frequently cities lation. refer to the state definitions, or the defini­ tion "A milk beverage or a skimmed COMPOSITION OF SYRUPS OR POWDERS milk beverage is a product consisting of III. From the information received from milk or skimmed milk, as the case may the majority of cities and states, it would he, to which has been added a syrup or appear that "Chocolate” syrup used in the flavoring consisting of chocolate ingre­ manufacture of "Chocolate Drink” or dients”. "Chocolate Milk” has been largely taken O f the 52 cities in 31 states, 23 did not for granted by the formers of definitions have any standards by municipal ordi­ and standards. In order to secure in­ nance or were using the state definition. formation as to exactly the composition Most of the cities having a standard, re­ of the products sold to milk plants for quire the product be labeled with the bot­ their use in manufacturing this product, tler’s name and the name of the product. inquiry was made of 30 manufacturers of In 32 cities the grade of the milk used in syrups for use in flavoring chocolate milk. manufacture is required on the label. The^e manufacturers reported on 38 dif­ The sanitary regulations for the produc­ ferent products and it is believed that Jo u r n a l o f M il k T e c h n o l o g y 75 their reports cover the majority of syrups cent. The percentage of cocoa in the fin­ or powders offered for sale to dairy plants. ished beverage prepared in accordance Of these 38 syrups or powders, the manu­ with instructions from the manufacturers facturers themselves report that only 9 ranged from 0.4 percent to 1.5 percent contain any chocolate or chocolate liquor. with the majority around 0.8 percent to In not a single preparation did choco­ 0.9 percent. late or chocolate liquor itself compose the Ingredients of the syrups and powders entire flavoring ingredient. In all of them included sucrose, water, cocoa, chocolate cocoa constituted the greatest proportion liquor, dextrose, invert syrup, malt ex­ of the flavoring material. The percentage tract, malt syrup, brewer’s yeast, levulose, of cocoa in the syrups varied from 3 per­ salt, vegetable gum, tapioca, lecithin, cent to 24 percent, the average running vanilla, vanillin, artificial flavor, "Re-en- around 10 percent. Only 3 of the manu­ forced vanilla,” “vanillose”, coumarin, facturers reported using starch in their tartaric acid, baking soda, mineral salt, syrups. Twenty-eight of these products and sodium benzoate. The vegetable contained thickeners or emulsifiers in the gum used, in accordance with the labels form of Irish moss (carrageen), sodium under which the products are sold and in alginate, karaya gum, or locust bean; in accordance with statements made by the one case lecithin was used in addition to manufacturers, appears to consist mainly Irish moss. The sweetening agent in of carrageen or Irish moss. most of the syrups or preparations was The products are sold under various cane sugar, though there were a number names as follows: "Chocolate Syrup”, of products made of a combination of "Chocolate Flavored Syrup”, "Syrup— sucrose, dextrose, invert syrup, and in a Genuine Chocolate Flavor”, "Powder for few cases malt syrup, maltose, and levu- Chocolate Flavored Drinks”, "Dairy lose. Drink Syrup”, “Chocolate Flavored Drink One product offered for use by bottlers Base”, and "Dairy Syrup, Chocolate Fla­ of carbonated beverages was made of vor”. A number of the products were cocoa with gelatin. The sugar was added labeled with statement of ingredients in by the bottler in accordance with in­ accordance with the Federal Food, Drug, structions. The final product, made of and Cosmetic Act. skimmed milk, contained 12 percent to It would appear that the average prod­ 14 percent of sugar and 1 percent of uct sold for making a chocolate drink cocoa. consists of Dutch processed cocoa (9-10 O f the 38 preparations, 20, in the in­ percent), water, cane sugar, invert syrup, structions for use, recommended what is with vanillin, and Irish moss. This prod­ known as the "hot method” of addition uct is added in the proportion of 1 to 10 of the syrup or powder; that is, the prod­ or 1 to 13 to milk either whole or ad­ uct was to be added to the hot milk. D i­ justed to 2 percent butterfat. rections on three preparations recom­ mended the cold mix method, and the PLANT PRACTICES remaining 15 products could be used IV. Reports were obtained from 98 either in the hot or cold mix method. plants which are selling a "Chocolate Fourteen of the preparations were for Milk”. Of these, 18 plants reported in­ use in whole milk only. The others dividually to the committee. Information were to be used with whole milk or about the other 80 plants was obtained skimmed milk or the combination with through national corporations. Of the approximately 2 percent of butterfat. In 18 plants reporting direct, only 3 were the finished beverages prepared in ac­ making their Own chocolate flavored cordance with instructions from the man­ syrup; the others were using a manufac­ ufacturers, the percentage of sugar ranged tured product. Seven of the 18 plants from 4 percent to 9 percent with the av­ were of the opinion that they were using erage of between 5 percent and 6 per­ a chocolate preparation and were not 76 C h o c o l a t e M il k aware that the preparation they were them are made with whole milk. using was made entirely from cocoa. All The products as now sold are in the of the 98 plants were pasteurizing the majority of cases a skimmed milk to chocolate milk after the addition of the which has been added a syrup made of syrup or powder. The temperatures of water, cocoa, sugar, salt, Irish moss, and pasteurization ranged from 142° F. for vanillin, an artificial flavor. The usual 30 minutes to 185° F. for 10 minutes, statement in state and city definitions "A and included 165° F. for 30 minutes as syrup consisting of wholesome ingredi­ well as 160° F. for 10 minutes. ents” or a "Chocolate syrup” is hardly Bacterial counts appeared, as reported sufficient to cover this product. by these manufacturers, to range well The dairyman or milk plant operator under 50,000 colonies per ml. In those is advised by label of the composition plants replying, the percentage of sugar of the product he adds to his milk or in the final product ranged from 4y2 per­ skimmed milk as chocolate flavored cent to 61/2 percent, while they stated that syrup. In a few cases, the milk bottle the percentage of cocoa in the drink caps he uses informs the consumer, if he ranged from 1 1/ 4 percent to 2.2 percent. reads. It is true that many consumers The fat in the various products ranged would be uninterested and uninformed” from 1 percent to 3.8 percent. Those by the listing but they are still entitled to products having less than 3 percent but- such information, or to a definition, state terfat were in nearly all cases labeled as or municipal, which really tells them a “Chocolate Dairy Drink,” instead of the composition of the product. a "Chocolate Milk”. In the opinion of the committee, the A number of products were labeled question of percentage of sugar or cocoa with trade names, indicating the choco­ in the product has been decided by con­ late content and undoubtedly were put sumer preference and need not be lim­ up in milk bottles. A number of milk ited in a definition. bottle caps submitted showed ingredients The product or products as sold to the listed directly on the cap, indicating that consumer may be divided into: the product was made of "Chocolate Fla­ • (1 ) Chocolate-flavored milk, made of vored, Sweetened, Partially De-Fatted whole milk to which has been added a Milk with Added Tapioca and Salt” or syrup or powder made of sugar (and/or "Made from Skimmed milk, 2 percent dextrose, maltose, invert sugar), water, Milk Fat, Sugar, Cocoa, Vegetable Sta­ cocoa, and/or chocolate, with or without bilizer, Salt and Artificial Flavor.” the following ingredients: ( 1) A stabil­ It is unfortunate that in the short time izing agent such as sodium alginate, Irish available to the committee, data was not moss, lecithin, or starch (tapioca or corn), obtained from dairies selling raw choco­ (2) sodium bicarbonate, (3) tartaric late milk. ■ Experience of members of the acid, (4) salt, (5) flavoring (vanilla), committee would indicate that chocolate (6) artificial flavoring (vanillin or cou- milk sold by dairymen is usually made marin, (7) a chemical preservative, so­ by the cold method and the product is dium benzoate, (8) vitamin concentrates sold as a raw milk product under city of various sorts. ordinances. ( 2) Chocolate-flavored skimmed milk made of milk from which a sufficient RECOMMENDATIONS portion of milk fat has been removed to Serious consideration should be given reduce its milk fat percentage to less than by states and municipalities to the need 3 or 3.25 percent and to which has been of more realistic definition of the prod­ added a syrup or powder made of the in­ uct known as "Chocolate Milk” or "Choc­ gredients listed in ( 1). olate Dairy Drink”. In the first place, (3) Chocolate-flavored reconstituted or few products so labeled contain any choc­ recombined milk is a product resulting olate, and in the second place, few of from recombining of milk fat, dried Jo u r n a l o f M il k T e c h n o l o g y 77

skimmed milk, skimmed milk, evaporated late milk from the industry standpoint. milk or dried whole milk with water and The international Association of Milk which complies with the standards for Dealers and the National Dairy Council milk fat and milk-solids-not-fat for milk, have both collected data for a report on to which has been added a syrup or pow­ "Chocolate Milk” during the past six der made of ingredients'listed in ( 1). months. The results of these reports were (4) Chocolate-flavored reconstituted ornot made available to the committee. recombined skimmed milk is a product The following comments and objections resulting from recombining of dried by individual committee members are re­ skimmed milk, evaporated skimmed milk ported: with water and to which has been added 1. One committee member believes that a syrup or powder made of ingredients recommendations should be made that listed in ( 1). the milk should be pasteurized after all The butterfat content of chocolate fla­ ingredients have been added. vored milks should be determined by the 2. Two members of the committee be­ state of local standard for whole milk, lieve that it was unnecessary to change reduced only by the addition of the syrup the name of the product from "Choco­ or powder. late Milk” or "Chocolate Dairy Drink” The bacterial standard of chocolate- to "Chocolate Flavored Milk” or "Choco­ flavored milk products should be deter­ late Flavored Dairy Drink”. mined by the bacterial standards for milk. 3. In the opinion of one member a prod­ The milk or skimmed milk used may uct made of whole milk and a syrup fla­ be pasteurized before mixing or the choc­ vored with cocoa should be labeled olate-flavored milk or skimmed milk may "Chocolate Milk” because of the fact be pasteurized after ' mixing by heating that this product so composed has been to and holding at a temperature of at sold as "Chocolate Milk” for the last 20 least 143° F., for 30 minutes. years and that the consumer has been The sanitary requirements for equip­ accustomed to accepting it as "Chocolate ment and handling of chocolate-flavored Milk”. milk or skimmed milk should be the The Chairman wishes to express es­ same as for milk. pecial appreciation to Mr. Horatio N. It would seem that if raw whole milk Parker, of the Committee, for his invalu­ is legal for sale in a community, the sale able asistance with references and in­ of raw chocolate flavored milk could not formation. be banned so long as the bacterial count Sarah Vance D ugan, Chairman. of the chocolate-flavored milk complied C. J. B abcock with the standard set for raw milk. R. M. C. Harris Recent literature and papers in trade R. L. Griffith journals were reviewed and particular ref­ erence should be made to the Association Harold S. Barnum Quarterly of the Dairy Industries Supply J ohn F. J ohnston Association for February 1940, which Μ. E. Parker contained an exhaustive report on choco­ Μ. M. Simpson. 78

The Past and Future of Dairying * Η. Λ. Ruehe Department o f Dairy Husbandry, University o f Illinois, Urbana, Illinois

History, they say, repeats itself, and York was primarily that of grain farm­ the economist adds that business moves ing; but with constant cropping the farm­ in cycles of more or less the same pat­ ers soon realised that it was necessary to tern. Consequently, in presenting a sub­ bring livestocjc into the picture in order ject dealing with the future of dairying to maintain tl| e fertility of the soil. Some it seems appropriate to delve into the past farmers did this but other pushed west­ with the hope that its experiences may be ward to Ohio), Indiana, Michigan, W is­ of some value in making plans for the consin, and Jllinois, seeking new lands” future. and new opportunities. These pioneers For the past ten to twenty years there settled along (he Fox River and although has been a tremendous amount of re­ they did bring' some cattle with them, they search work carried on in all phases of were primarily cereal farmers. In a state­ the dairy industry. Much of this work has ment made in 1831 by a certain Mr. J. been stimulated by the problems at hand. M. Peck, he says, "Cows in general do Scientific studies dealing with chemical, not produce the same amount of milk nor bacteriological, and engineering problems So rich a quality here (referring to the related to dairy products have given us Middle West) as in New England.” valuable information. However, the Wheat, corn, and hogs were the crops greatest problems confronting the dairy which could be sold for ready cash a'nd industry today are economic and socio­ quickly repaid the early pioneer for his logical. W e must study our problem efforts. Soon, however, in Illinois as had then from these angles and endeavor to been true in (he East, the constant crop­ evolve solutions which will meet exi­ ping with grain had a telling effect upon gencies that are becoming more and more yield and as time passed the crops be­ apparent. came lighter with each succeeding year until it became apparent that raising of BEGINNINGS OF DAIRYING IN ILLINOIS grain did not pay, and many were of the May we go back to' some of the early opinion that the land in northern. Illinois history of dairying in Illinois to see if would never again repay the farmer for we can find any clue to our current prob­ his efforts. lems. In this same situation the New York About 1813-1818 (at the close of the farmer had turned to dairying which they War of 1812) the settlers again began to promoted with the firm belief that the come into Illinois. This was due to two western states would never compete with reasons: one was that the government them in this industry. But in about gave the soldiers land grants in lieu of 1845 to 50 sqme of the more progressive pay; and the second, that the farmers of farmers of northern Illinois realized their the east were moving westward seeking predicament with regard to the fertility fertile lands. In the early part of the of the soil and they too turned to dairy­ 19th century, the agriculture of New ing. Herds were enlarged beyond the size needed for the family supply of dairy products. Buttermaking became * Address given at meeting of Chicago Dairy Technology Society, Chicago» December 11, 1940. one of the household duties and each Jo u r n a l o f M il k T e c h n o l o g y 79 family produced enough for its own use cheese. However, it seemd hopeless to and a surplus which was exchanged at many because it was difficult to market the store for what was then known as Illinois dairy products in Eastern markets "store pay”. There were no market quo­ due to their reputation for poor quality. tations, and since the producers were However, some did begin making cheese completely at the mercy of their buyers, in their homes. Utensils were few and the prices were low. methods crude but they found a market for their cheese and butter in Elgin and ORIGIN OF CHICAGO MILK SHED adjoining towns and occasionally took a About this time Chicago was realizing load to Chicago. The following is a phenomenal growth from a mere hand­ taken from an address by Mr. I. H. ful of fur traders in 1830 it became a city Wanzer, one of the pioneer dairymen of of 800,000 by the year 1850. Not the northern Illinois: least of the problems arising from this "W e remember our first experiment in rapid growth was that of the city’s milk making cheese. W e had, on a June morn­ supply. Early in the year 1852 news­ ing in 1860, taken our milk to Elgin but, papers began to expose the conditions finding the previous day’s milk had been re­ turned with notice that they were so flooded under which much of the milk used in with milk that they could not use any more the city was being produced. The in­ of ours for some time to come, we took the habitants were shocked to learn that most previous day’s milk into the wagon with of the cows were being fed from dis­ that just brought and started for home. Calling at the grocery of James Knott, pur­ tillers’ and brewers’ wastes and were be­ chasing a large wash tub, and a little farther ing housed under very insanitary con­ ort to the meat market of George Roberts, ditions. The solution to both of these and bought a calf’s rennet, and upon our problems was found in the idea con­ arrival home under the directions of Mother Herrick made our first cheese, putting it to ceived by Mr. Phineas H. Smith of Elgin press under a temporarily constructed press — shipping milk from the rural districts and to curing in one of the rooms of the into the city of Chicago. On February house. We soon partitioned off a part of 12, 1852, he shipped his first can of the woodshed and obtained a larger wooden tub, with a smaller tin tub to go inside of milk to the old City Hotel in Chicago. the wooden one, heating our milk and whey This was the beginning of the Chicago by warming water on the stove and turning milk shed. Mr. Smith was the first to it between the two tubs. Thus we worked attempt exclusive dairy farming in Illi­ for three seasons, curing our cheese in a nois. part of our house.” Thus was born the commercial cheese Supplying Chicago with fresh fluid milk industry of Illinois. proved to be a profitable enterprise, and Later, in 1863, Mr. Herick built a small Mr. Smith soon increased the size of his cheese factory 16 by 40 feet and pur­ herd. His neighbors became interested chased a cheese vat and screw presses and in a short time there were carloads from H. A. Rowe in Hudson, Ohio, rather than single cans of milk going into which was the first cheese factory in Chicago. Illinois. It is interesting to note that in the year 1857, a young man by the name of Sid­ Again quoting from Mr. Wanzer: ney Wanzer started his own independent “Thus we labored on releasing the over­ business of delivering milk which was burdened milk market, taking our cheese loose in wagons principally to Chicago, in the birth of the present Sidney Wanzer warm weather going all the way by night. Company in Chicago. We remember reaching South Water Street one morning in the summer of ’63. Meet­ ORIGIN OF ILLINOIS CHEESE INDUSTRY ing Mike Daris, who got upon our wagon, Dairy production expanded rapidly for lifting the sheet that kept the dust off our about eight years and within ten years cheese, offering us 21 cents per pound for the supply exceeded the demand. Farm­ the load, we closed a bargain at 22 cents, and in less than one hour had unloaded and ers looked for an outlet and some turned received our pay, $462.00, reaching home in to the home, manufacture of butter and time to do our milking that night.” 80 Pa s t a n d F u t u r e o f D a ir y in g

The cheese industry had its commercial Elgin district and other parts of the state beginning in Mr. Wanzer’s kitchen in so that by 1883 there were about 400 I860, and the first specialized cheese fac­ creameries and cheese factories in Illinois. tory was built in 1863. By 1865 there It was also about this time that some­ were 17 cheese factories in Illinois and one conceived the idea of making filled this number had increased to 46 by 1870. cheese by. substituting lard for butterfat. This continued until the Federal law in­ CONDENSED AND EVAPORATED MILK terfered, but fluring this time filled cheese It was about the middle of the 19th did much tq destroy the reputation of century that Mr. Gail Borden of White Midwestern cheese in Eastern markets of Plains, New York, began experimenting this country find also in foreign markets. with the process of condensing milk, and COMPARISON WITH PRESENT CONDITIONS in 1857 Mr. Borden put upon the market I have given you the foregoing because for city use "Plain condensed milk.” By it perhaps antedates the life history of 1861 he had introduced his article rather anyone here. Now may I contrast what I extensively and had established several have said with'the conditions as we find factories, each capable of producing 5,000 them today. one-pound cans per day. In 1865 the You will note that approximately 10CT Illinois Milk Condensing Company was years ago mpiy farmers in New York organized in Elgin, This played a very went westward to find more fertile soil important part in dairying because it for the production of grain and that the gave an additional market to milk and, grain farmery of the Midwest soon pro­ furthermore, it changed a perishable into duced grain in such quantities that it a non-perishable product that could be made cereal farming in New York un­ shipped great distances, thus encouraging profitable anfi these farmers turned to greater expansion of milk production in dairying. Then within a period of 10 or Illinois. 15 years the grain farmers of the Mid­ BUTTER PRODUCTION west found that to maintain the fertility The manufacture of butter in the farm of their soil they, too, had to turn- to homes was developed in Illinois about dairying and at first their activities along the middle of the century. By 1870 pro­ this line werp curtailed by lack of local ducers in and around Elgin became in­ markets and the quality of their products. terested in the commercial manufacture It was difficult to break into the more of butter, and according to Mr. Earl profitable Eastern markets but the rapid Garver, Dr. Joseph Tefft of Elgin was development of urban centers and the sent East to examine buildings and equip­ interest in sanitation in milk production ment used in the commercial manufacture eventually created a market for the fluid of butter. The Elgin-Butter Factory was milk produced in "the country”. With built in 1870, and late in the season it this stimulus the supply of milk soon ex­ began operations. Mr. Wanzer was en­ ceeded the demand and the dairyman of gaged to superintend the manufacture of the Midwest fought new markets and new butter and skimmed milk cheese. It was methods of utilizing their milk. in this plant that Mr. Wanzer, with the Now where are we today ? To be sure, help of some of the stockholders’ wives, we are very advanced in our methods of made the first creamery butter west of the breeding and feeding cattle, in the pro­ Great Lakes. During the second season duction, processing, and distribution of — 1871—-this factory made about 80,000 sanitary milk, and in the manufacture pounds of butter. Thus began the com­ and distribution of other dairy products. mercial creamery industry in the Elgin We have very large urban areas and our district, utilizing butterfat; the by-prod­ modem methods of transportation have uct, skim milk, was made into skimmed extended our markets tremendously; nev­ milk cheese. The creamery and cheese ertheless, we have fundamental problems industries increased rapidly throughout the that are quite akin to those of 100 years Jo u r n a l o f M il k T e c h n o l o g y 81

ago. At that time the farmers realized interesting to note that for some years that they were depleting the fertility of the corn belt states have been supplying their soils. Never in the history of this a considerable portion of the sweet cream country has there been so much emphasis used in Boston, New York, and other placed upon conservation of our produc­ Eastern cities, in addition to much of tive soils as at present. To be sure, for their butter and other dairy products. 50 years some of the state experiment For illustration, the months of November stations have advocated a system of per­ and December have always been months manent agriculture, but much of their of low production for the New England teachings has fallen on deaf ears. Now farmers and over a 10-year period (1930- the Federal Government, working through 39) Western plants have supplied an the state experiment stations and various average of 57 percent of the cream used soil committees extending down into by the city of Boston during the month every county, is promoting a program on of November. The increase in dairying, land use planning on a gigantic scale. coupled with certain economic trade bar­ Their program includes the control of riers, is changing that situation tremen­ the depletion of fertile soils by erosion, dously and the Western cream shippers as well as depleting soils by removing are rapidly losing their Eastern markets. fertility in the form of crops. In a pro­ The basic changes which are taking place gram of this kind, involving the control in agriculture in Eastern states, together of soil-depleting crops, expansion of soil­ with certain stimulating effects of mar­ building crops, use of grass waterways to keting programs, . have promoted the control soil erosion, and the production production of milk in those states to the of wholesome food for the farm family, extent that they have no need for much dairying is taking a very significant posi­ of the cream formerly supplied by the tion. The dairy cow is the most efficient Midwest. converter of grasses, legumes, and other crops into animal products, milk, and TRADE BARRIERS meat, and in addition, returns a by-prod­ One cannot mention the trend in dairy­ uct to the land which will improve its ing without giving some consideration to fertility. Consequently, dairying in Illi­ a new factor, entering into the picture— nois is on the increase. economic trade barriers. An economic trade barrier is any law, rule, or ordi­ COMPETITIVE DEVELOPMENT OF DAIRYING nance, or the act of any individual or IN OTHER SECTIONS group which will prevent or inhibit the In the land-use planning program for free flow of economic goods. I speak of some o f our other states, especially those trade barriers as a new factor whereas in the South, curtailment in the produc­ they are really as old as business. In tion of certain crops, especially cotton, has fact, so far as this country is concerned, resulted in an increase in those crops they date back to the federation of the which encourage dairying. This is ex­ 13 states of the Union. When the Con­ tremely significant because these new areas stitution of the United States was formu­ have become competitors for Illinois and lated the authors planned to regulate trade Midwest dairymen the same as the com­ barriers and, therefore, included articles petition which developed between the which would regulate commerce with for­ Midwest farmers and the New York eign nations, among the several states, farmers 60 to 80 years ago. The in­ and with the Indian tribes. Article 1, creased production of milk, cream, evap­ Section 10 of the Constitution of the orated milk, ice cream mix, powdered United States provides that: "No milk, cheese, and butter by states that state shall, without the consent of Con­ twenty-five years ago practiced very little gress, lay any duties on exports or im­ dairying is changing the marketing situa­ ports except what may be absolutely neces­ tion of this country considerably. It is sary for its inspection laws.” 8 2 P a s t a n d F u t u r e o f D a ir y in g

So, economic trade barriers are not new must also promote dairy products which but under the new scheme of government are to the lilpng of adult consumers be­ which has been promoted in recent years, cause with the curtailment of a potential and because of the activity of pressure market and a definite increase in the groups, trade barriers have multiplied in production of milk and dairy products, number, in kind, and complexity. Alto­ we are confronted with a situation which gether too few of us engaged in the dairy can become serious. industry fully realize the far-reaching ef­ fects of trade barriers that are now in THE FUTURE OF DAIRYING existence. Many of the health regulations There will always be technical prob­ promulgated by states, counties, and mu­ lems to be solved; but our main problem nicipalities have been adopted and pro­ today is to maintain for the dairy indus­ moted for the protection and benefit of try its important place in the scheme of the public’s health. I believe that this American living. The answers to this aspect of these laws and ordinances had problem will jae complicated and multiple. the whole-hearted support of the dairy There is μ definite relationship be­ industry. However, many of these-help­ tween food nutrients per acre and eco- ful pieces of legislation are being misused nomic milk production. Consequently, by those who would control the volume of those areas which are most efficient in supply available for a market and thus the production of dairy feeds, especially create artificial prices. All of these trade roughages, are going to develop as lead­ barriers which tend to prevent the free ing production centers in the dairy in­ flow of milk of equal quality, tend arti­ dustry. This must be coupled with a bet­ ficially to raise the price of milk to the ter breeding and feeding program for consumer with the result that the con­ dairy cattle; and most important of all sumption of milk by urban people, es­ will be the marketing. In the year 1822 pecially those in the lower income brack­ an Englishman making an exploratory ets, is greately curtailed: Thus there is a trip through the new state of Illinois to loss of a market for the producer and see what its possibilities were for the distributor and there is a loss in health dairy man stopped over night at a farm by those potential consumers. Malnu­ near Lawrenceville. In the morning he trition due to a lack of an adequate con­ found his host greasing his wagon with sumption of milk by many children is a "good fresh butter.” Upon questioning definite community hazard. the man explained that he might as well since it was hardly worth his while to CHANGING AGE LEVELS carry it the ten miles to Lawrenceville There is another situation that is com­ since there he would only receive 5 cents ing into the picture. ' There has been a a pound for his product and that in trade. definite decrease in the birth rate during Whether or not the most efficient mar­ recent years. For example, from 1925 keting will prevail will depend upon fhe to 1936 our national birth rate 'dropped curtailment or trade barriers, since today from 21.5 to 16.7 births per thousand of our transportation system is highly de­ population, a startling decrease. Conse­ veloped and has greatly reduced the dis­ quently, as a people we are becoming tance between farm and market. older. W e must not overlook the fact And finally, to keep up the per capita that children have been our greatest con­ consumption of dairy products we must sumers of fluid milk. Therefore, if we adapt our products to the desires and are to maintain our per capita consump­ demands of our consumers and supply tion of dairy products, we must encour­ them at the minimum cost commensurate age adults to consume more milk and we with service and quality. 83

Phosphatase Production in Dairy Products by Microorganisms * B. W. Hammer and H. C. Olson Iowa State College, Ames, Iowa

The value of the phosphatase test in by the phenol liberated, because this was detecting inadequate pasteurization of greatly influenced by the amount of in­ market milk naturally suggests its use oculation, time and temperature of with other dairy products. With certain growth, and other factors. Phosphatase of these products, for example butter production was tested only at the normal and cheese, the situation is quite different pH of the buffer substrate employed, than with market milk because in normal rather than at various pH values, as was commercial and consumer channels they the case in certain studies that have been may be held for extended periods at tem­ reported. A culture definitely was con­ peratures which do not prevent the growth sidered phosphatase negative only after a of organisms. This raises the question of 7-day culture grown at a reasonably sat­ whether positive phosphatase tests neces­ isfactory temperature failed to give a test. sarily indicate inadequate pasteurization Many of the species studied grew very of the milk or cream used for the prod­ well at 21° C. but with some of them ucts or whether. phosphatase can be 37° C. was employed. W ith butter, the formed in the products. tests were run on serum recovered by Various investigators have noted the melting and centrifuging the butter. production of phosphatase by microor­ ganisms. In the work herein reported a BACTERIAL PRODUCTION OF PHOSPHATASE variety of organisms was considered but Of the species studied, the most active most of the attention was directed to phosphatase production in milk occurred species known to grow in butter. The with those belonging to the genus Pseu­ organisms were first tested for phospha­ domonas. Ps. putrefaciens is an excellent tase production in sterile milk, and then example. Each of 52 cultures, no two selected cultures were tested in butter. of which came from the same source, gave strong reactions in 24 hours, although LABORATORY PROCEDURE there was some variation in the reactions, A modified Scharer short test was used presumably because this species does not and the results considered positive only readily initiate growth in milk or on agar. when they were very definite. With the Up to a certain point, the phosphatase in­ cultures that were positive in milk, tests creased as the culture aged. The produc­ also were run with heated cultures and tion of phosphatase is now used at the again in a buffer substrate containing no Iowa Agricultural Experiment Station in disodium phenyl phosphate in an attempt the tentative identification of Ps. putre­ to exclude growth products which would faciens; that is, cultures which give the react with the indicator; these trials were typical reaction in litmus milk are next regularly negative. For the most part no tested for phosphatase production. serious attempt was made to evaluate the Ps. nigrifaciens also rapidly produced activity of the phosphatase, as indicated phosphatase. Ps. mephitica was less active but still conspicuously positive. Ps. * Journal Paper No. J-841 of the Iowa Agricul­ cyanogenes was even less active. The tural Experiment Station, Ames, Iowa. Project No. 119. other species of Pseudomonas, which in­ 84 P h o sp h a t a se b y M icroorganisms eluded Ps. aeruginosa, Ps. fluorescens, some of the Pseudomonas species which Ps. synxantha, Ps. fragi, Ps. graveolens, are known to grow in butter. Ps. mucidolens and some others, were The result^ on phosphatase production negative. by organism^ also are of interest from In the Escherichia-Aerobacter group, the standpoint of identification of species, certain cultures of Aerobacter gave a a point that has been suggested by various positive reaction while the Escherichia investigators. Certainly, tests that are not cultures were negative. A single culture too time-consuming and which have a of Flavobacterium fecale was strongly real significance from the standpoint of positive. Some of the cultures of Alcalig- the identity of organisms are needed. enes were positive and some negative, While many cultures of the various spe­ the positive cultures b'eing unidentified cies must be investigated before adequate species from sewage and negative cul­ information can be formulated, interesting tures being Ale. lipolyticus and Ale. vis­ points along this general line are develop­ cosus. ing. Since different genera apparently Each of five cultures of Oospora lactis include both phosphatase negative and gave a positive reaction, although the re­ phosphatase positive organisms, it appears actions were not as strong as with some that the test'can be of value only within" of the bacterial species. a genus. Only negative results were obtained Various cultures that produced phos­ with organisms of the genus Streptococ­ phatase in sterile milk also produced it in cus, which included S. lactis, S. citrovorus, other liquid media in which the particu­ S. paracitrovorus, S. citrophilus, S. diac- lar species developed satisfactorily, while etilactis and S. liquefaciens, and with or­ cultures that were phosphatase negative ganisms of the genus Lactobacillus, which in sterile milk also were negative in other included L. acidophilus, L. bulgaricus and suitable liquid media. No detailed study L. casei. Twelve cultures of the genus was made of the numbers of organisms Propionibacterium gave negative results. required in the media to give a positive Nine cultures of the genus Bacillus from phosphatase test. stock collections, each representing a dif­ ferent species, also gave only negative PRODUCTION OF PHOSPHATASE IN BUTTER results. Of seven cultures of the genus In testing the phosphatase production Clostridium, one gave a slight reaction. of selected species in butter, the follow­ Proteus ichthyosmius, Proteus vulgaris, ing procedure was used. Sweet cream Serratia indica, Serratia marcescens and was pasteurized at about 77° C. for 30 Staphylococcus cremoris-viscosi were nega­ minutes. After cooling to about 17° C , tive. Torula sphaerica, Torula cremoris, portions of the cream were put into sterile Mycotorula lipolytica -and various species jars, inoculated with the test organisms, of the genus Sporobolomyces also were and held over night at about 6° C. The negative. cream was churned in the jars with a Various cultures of bacteria· isolated laboratory churn and the butter washed from butter on different occasions, but -with sterile \yater and worked with sterile not identifiable on the basis of published equipment. The butter, some of which descriptions, gave positive phosphatase re­ was salted and some unsalted, was held actions, some of them being strong. at 21° C. This is a common temperature The active production of phosphatase for keeping quality tests on butter. Al­ by certain species of organisms has a though the changes at 21° C. sometimes significance from the standpoint of phos­ are different from those at the tempera-, phatase in dairy products that are held for tures to which butter is exposed in com­ extended periods at temperatures above mercial channels, there is a general simi­ the freezing point because most of these larity and the changes occur more quickly; cultures can grow at relatively low tem­ 7 days at 21° C. are roughly equivalent peratures. This is particularly true of to a considerably longer period at 5° or Jo u r n a l o f M il k T e c h n o l o g y 85

10° C , at least for many of the species culty with which certain species develop that grow in butter. on plates, although growing readily in The organisms which actively pro­ butter. An example of such an organism duced phosphatase in milk also 'rapidly is Ps. putrefaciens; ordinarily it can be produced it in unsalted butter. These in­ isolated from butter in which it is present cluded Ps. putrefaciens, Ps. nigrifaciens, only with special procedures. Ps. mephitica and FI. fecale. Certain cul­ In general, the phosphatase positive tures that were less active in milk, such as organisms isolated from butter produced O. lactis and an Aerobacter strain, also little or no acid in milk and were proteo­ gave definite reactions in unsalted butter. lytic. No attempt was made to identify Some of the unidentified cultures gave them but studies along this line are under conspicuous reactions in the butter. way. Several of the cultures were added In general, when the butter was salted, to pasteurized cream and the cream the production of phosphatase was less churned, as already outlined. The re­ rapid and less extensive than with the sulting butter became phosphatase posi­ corresponding unsalted butter but was tive on holding. still very definite with various organisms. CHEESE Portions of some lots of the experi­ Although trials were not carried out, mental butter were held at temperatures in general it appears that there is less considerably below 21° C. and tested for danger of phosphatase producing organ­ phosphatase at various intervals. Phos­ isms causing positive phosphatase reac­ phatase production occurred in these por­ tions in cheese than in butter. The most tions, although it was less rapid than at active phosphatase producing organisms 21° G , as would be expected from the encountered are relatively sensitive to temperature relationships of the organ­ acid and would have less opportunity for isms. significant growth in cheese than in but­ ter because of the rapid acid production PHOSPHATASE DEVELOPMENT ON during the manufacture and ripening of HOLDING cheese. In a limited number of experi­ Various investigators have reported mental cheddar cheese made from pas­ that butter which was originally phos­ teurized milk, the phosphatase tests were phatase negative may become positive on still negative after ripening for several holding. In studying this point, 28 months. samples of salted butter and 74 of un­ SUMMARY STATEMENT salted butter were used, the latter being Various organisms produced phospha­ churned from, highly ripened cream in tase in sterile milk. Of the species order to get the' desired flavor. The but­ studied, some of those belonging to the ter was made in a number of plants that genus Pseudomonas were the most im­ varied greatly in the general methods of portant in this respect. These and other operation. Seven of the salted samples phosphatase-producing organisms also and 16 of the unsalted samples changed produced phosphatase in both unsalted from negative to positive or from slightly and salted butter, although the produc­ positive to more strongly positive. Ser­ tion was less rapid in the salted product. ums from these samples were streaked This general relationship suggests that on the agar used for milk analysis and rep­ hosphatase production by organisms in resentative colonies picked into milk. utter during the relatively long, normal After purification the cultures were tested holding period should be considered in for phosphatase production in milk. Three applying the test to butter. An important of the salted samples and nine of the un­ point in this connection is the ability of salted samples readily yielded organisms various Pseudomonas organisms to grow that produced phosphatase. at relatively low temperatures. In gen­ The failure to isolate phosphatase posi­ eral, it appears there is less danger of tive organisms from all the samples phosphatase production causing positive streaked may have been due to the diffi­ tests in cheese than in butter. 86

Dr. Hardenbergh in New Position John G. Hardenbergh, a long-time active member of the International As­ sociation of .Milk Sanitarians, has been selected to be the executive secretary of the American Veterinary Medical Asso­ ciation, with headquarters in Chicago, 111. His new duties include some editor­ ial work on the two publications of the Association, namely, the monthly Journal of the American Veterinary Medical As­ sociation and the new American Journal of Veterinary Research, started only last October but already with a subscription list of nearly two thousand names. Jack Hardenbergh has behind him a notable record of accomplishment. Since his graduation from the School of Vet-' erirtary Medicine, University of Pennsyl­ vania, in 1916, he has been affiliated with the Gilliland Laboratories, the Veterinary Corps of the U. S. Army (1918-1920), the New Jersey Bureau of Animal In­ DR. J. G. H a r d e n b e r g h dustry, the Mayo Foundation for Medical Education and Research, and the Walker- ecutive ability, vision, and courage were Go r don Laboratory at Plainsboro, N. J. strikingly displayed in his support of Mr. In 1936, he was elected to the presidency William B. Palmer in launching the Jour­ of the International Association of Milk nal of Milk Technology. Sanitarians. During his incumbency, ex- J. H. S.

The Fruits of Industry some business to attend to and desire to get back here by the first of April. The many friends of Dr. H. A. Hard­ "The above heading (Bailey’s Harbor, R. D., ing, one of the old-timers in the ί. A. M. North Bay, W is.) is my permanent address, but S., will be interested in the following ex­ the Journal of Milk Technology had better come to the Detroit office, as I will be in tracts from a personal letter written by Detroit for some months this winter. All first- him in December to one of the officers class mail will be forwarded by the postmaster of the Association. Said Dr. Harding: here. "Am now well started in my 70th year and "W e have had a couple of zero days here if I am to have any special fun and do any this winter but the remaining weather has special writing it is time that it was under way. been delightful. It was thawing practically all "Have about 100 acres here on the shore of day today. a bay out of Lake Michigan, where the bass "If your travels bring you out this way, hope fishing is unusually good. One cottage is fit­ that you will look me up.” ted up as an office or study and a couple more Dr. Harding, evidently, is one of the for the various members of the family. Have wise and fortunate minority who find it 14 grandchildren, and all of them were in camp possible to enjoy the fruits of their years some time during the summer. of labor before the "grinders cease be­ "Am planning to build a small modern cot­ tage so that I can live here "all the year if cause they are few” and "while the evil desirable. Had intended to spend the winter days come not, nor the years draw nigh” in Florida in my trailer but am still here mak­ of which they must say that they "have ing arrangements to get pine timber cut for the no pleasure in them.” P B B house. Will hardly get away South, as I have 87

Report of the Committee on Education and Training The desire for the establishment of a possibly incomplete— statement of the reservoir of trained personnel from need and problem for which the Com­ which to draw replacements for individ­ mittee on Education and Training of this uals lost by death, retirement, or dismis­ Association is called upon to propose a sal, or for expansion of a staff, is prob­ solution and means of fulfillment. ably innate in every administrator and Most of the older members of this executive. The existence of such a reser­ Association have obtained their training voir would so materially simplify replace­ — and, incidentally, their present profes­ ments and extensions. Milk control ad­ sional status— in "the hard way.” They, ministrators- and executives are also vic­ in a large majority of instances, were tims of this passion for simplification. educated to be physicians, veterinarians, For a generation or two, first those sanitary engineers, chemists, bacteriolo­ known as "reformers” and then all con­ gists, dairy husbandrymen, or technolo­ scientious public officials have been ap­ gists— and even attorneys; yet circum­ pealing for trained personnel in public stances, propinquity, or desire led them employment. The establishment of civil into milk sanitation. From then on, they service systems of public employment re­ had to learn their new “profession” by sulted from this demand when it was their own efforts. In many cases that realized that satisfaction of the demand learning has extended over a long period, would also freeze their appointees into during which the profession of milk their positions. In recent years public quality control has developed and evolved. health authorities have emphasized the Now that milk quality control— or milk essential need for the employment of sanitation— is a . fairly widely recognized adequately trained personnel, the Amer­ profession, and milk control is a function ican Public Health Association has pro­ of most units of government— from the posed minimal standards of educational federal, through the states, to counties, qualifications ■ for professional public cities, and even townships and villages— health department personnel, and a the demand for milk sanitarians is greats number of educational institutions have er than the supply, and those responsible established both regular and specialized for the demand and for the filling of it courses for the education of such per­ are appealing to the educational institu­ sonnel. tions of the nation for a supply— they Milk sanitarians have not been inno­ cannot wait for their successors to learn cent of nor exempt from this clamor for by experience. trained personnel. That this demand is Your committee has studied this situa­ sincere is exemplified by the numerous tion rather pragmatically, and has no institutes, short courses, seminars, etc., panacea to propose. held each year for the training of milk There are at least four types of milk control personnel. All milk control per­ sanitarians, including: directors of milk sonnel is not employed in a public ca­ control programs in health departments pacity, because the need for the quality and in commercial organizations; in­ control of milk supplies, and the de­ spectors and fieldmen who devote their mands of manufacturing and packaging full time to that endeavor; sanitation processes, are receiving increasing atten­ officers and general inspectors, a greater tion from commercial milk and milk or lesser part of whose time is devoted products distributing concerns. to milk control; as well as health officers, The foregoing is a rather succinct— veterinarians, bacteriologists, and chem­ 88 Ed u c a t io n a n d T r a in in g ists, whose duties require a knowledge of sonnel requires specialized training, avail­ the principles and practices of milk sani­ able in semester or short courses, insti­ tation. Although milk sanitation is re­ tutes, seminars, etc. Instruction of this garded by the members of this organiza­ nature may be termed "in-service educa­ tion as a "profession,” it is really a tion.” specialty of any one of several of the Instruction of a similar nature is the more established professions. only practical means for improving the Generally speaking, the vast majority serviceability of the type of personnel of milk sanitarians are employed by units which devotes only a part of its activity of government. There is, consequently, a to milk contrpl. limit to the number of milk sanitarians Your committee would not ignore nor employable in that connection, particu­ minimize the part which the reading of larly to the number of directors of milk periodicals plays in the inspiration of control divisions, bureaus, or sections of personnel to more thorough work, in the health departments. It would, therefore, awakening of them to new trends, and be rather hazardous for an educational in the development of an understanding institution to establish a full academic of new materials, processes, and equip­ course in milk sanitation. A young man ment used by the industry— all of which* would hardly be expected to enter upon falls in the category of education. a four-year preparation for a profession, It has not been the purpose of your which, if he does not obtain a position committee to compile a roster of insti­ over political and civil service obstacles, tutions where education of the types re­ he cannot practice as an individual in ferred to may be had. Inclusion of such the open market. Even though a grad­ a roster would specifically date this re­ uate of a medical or engineering school port. It is, instead, the object of the prefers a career in public health, if he committee to point out certain facts which fails to obtain a position in that field he appear to have been unrecognized or ig­ can practice medicine or make a connec­ nored in discussions of the education of tion with' an engineering firm. The op­ milk sanitarians. portunities available to the recently grad­ Although milk sanitation is becoming uated milk sanitarian would be far more limited. more nearly unified year by year, it is still true that each state and locality must It appears to follow, then, that the conduct its milk control activities in a education of milk sanitarians— those who manner fittecj and suited to that locality. seek that professional status— can most Milk ordinances may be practically iden­ practically consist of the grafting of tical, but basic local statutes vary. The specialized training on the curricula of most completely educated milk sanitarian courses in medicine, veterinary medicine, is unlikely to be fully equipped to as­ sanitary engineering, public health, dairy sume immediate direction of a milk con­ husbandry, and possibly others. trol bureau or division until he has been Much as we might prefer the 'situation in a locality long enough to learn local to be otherwise, most milk sanitarians statutes, conditions, and other factors. have grown into their positions, and new This truism applies with equal force to additions to the ranks are entering as in­ new personnel inducted into a milk sani­ spectors and fieldmen, An increasing tation organization. It will ever be neces­ proportion of these hold degrees; but a sary to depend upon organization-main­ high proportion do not. W e may as tained educational facilities to polish and well admit and recognize the fact that put the finishing touches on personnel. the proportion of inducted inspectors who Indeed, some administrators prefer to do not nold degrees will remain high for employ intelligent, industrious, and ag­ some years— at least until remuneration gressive salesmen, teachers, and Others, for these positions becomes more attrac­ without an inkling of the principles of tive to university graduates. Such per­ milk sanitation, and to educate and train Jo u r n a l o f M il k T e c h n o l o g y 89 them de novo, thus avoiding the intro­ the near future. The value of such edu­ duction into their organizations of views cational efforts, as refresher courses and and philosophies in conflict with policies in the instruction of new personnel, is already in effect. Sufficient justification for their continu­ CONCLUSION ance. In this connection it is recom­ Your committee ventures the opinion mended that the Association designate that no institution now offers a course some member to consult with the proper of education including all the subjects authorities in Washington with respect in which it has been suggested that a to the securing of funds provided by the milk sanitarian should be fully compe­ George-Deen Act, · for the training of tent. The reason has been suggested. milk sanitarians in a manner similar to The tendency is, rather, for schools of that now utilized by Water and Sewage veterinary medicine, sanitary engineering, Associations. public health, dairy husbandry, and dairy Lastly, your committee desires to em­ technology, to provide courses in the phasize the educational value of member­ more specialized phases of milk sanita­ ship in the International Association of tion, thus integrating existing facilities Milk Sanitarians, or any of its affiliates, for the equipment of a limited profes­ and of attendance at its annual meetings, sion. and of the regular perusal of the J o u r ­ The possibility that educational insti­ n a l o f M il k T e c h n o l o g y , and other tutions will function so effectively that periodicals devoted to milk and milk san­ public health organizations may discon­ itation. All milk control organizations tinue their educational efforts, as exem­ are urged to encourage their personnel plified by short courses, seminars, insti­ in this direction. tutes, etc., is not envisioned as one of Η. E. M il l e r , Chairman. 9 0

Report of Committee on Dairy Farm Methods For the past few years it has been the a certain degfee of uniformity in analyt­ policy of your Committee to select one ical procedure among health officials and or two subjects for discussion instead the industry in judging milk quality of submitting a general report. This based on the presence of dirt. year your Committee has selected SEDI­ In those days, methods of taking sedi­ MENT IN M ILK as its topic. The rea­ ments differet! greatly from those which, son for this choice is the great diversity prevail at present. Generally a pint of opinion among health officials and sample of milk was taken from a full milk sanitarians as to its importance from 40 quart can after it had been thoroughly the standpoint of public health. stirred and the sample in question then We all agree that theoretically milk permitted to flow by gravity through the should be free from foreign matter. The filter pad. Today we use a 40 quart can~ question arises— "Is it possible to pro­ of unagitated milk as the unit, and col­ duce a supply of market milk entirely lect our sample from the bottom of the free from sediment?” If, as many of container by using a suction type col­ us feel, it is practically impossible to do lector. so, then some definite procedure should When comparing the results of the be adopted and followed for the deter­ two methods, it is interesting to note mination of what constitutes satisfactory the great improvement that has taken and unsatisfactory milk. place in milk sanitation during the past If the best sanitary practices are em­ twenty-five years. At present most of ployed in its production, there should our milk supplies show a smaller amount be very little evidence of sediment in of visible sediment on the discs with -the milk. However, it should be observed agitated 40 quart unit than with the that even with the rigid methods which unagitated one pint unit method. The prevail in the production of certified Conclusion is therefore warranted that our milk, it is desirable and necessary to filter milk of today contains much less dirt the milk at the place of production. than our supply of a score of years ago. In most instances, slight sediment in As previously stated, most sediment .milk does not seem to have a direct bear­ tests are now taken by using the suction ing upon its bacterial content. Then again, type collector. This type tends to draw even though there is 'a small amount of the sediment and approximately one pint foreign material in milk when delivered of milk directly from the supply in the to the receiving station, it is seldom that bottom of the can. By this means, the sediment is found in the finished prod­ maximum amount of sediment in the 40 uct when sold to the consumer, because quart' can is disclosed. Admittedly the of our modern methods of processing amount of sediment removed from a 40 milk. quart can of milk by a suction collector Obviously, from the aesthetic point of is not an accurate index of the cleanli­ view, dirt in milk is highly undesirable, ness of milk in a quart bottle or con­ and in many cases it unfavorably affects tainer offered for sale. The test how­ milk consumption. At one time the ever has been a factor in cleaning our American Public Health Association in­ supply. In most cases when a dairyman cluded in their Standard Methods of is shown his sediment disc containing an Milk Analysis a definite procedure for excessive amount of dirt, the psycho­ determining the amount and significance logical effect generally prompts improved of sediment in milk. This brought about methods and the delivery of cleaner milk. \ Jo u r n a l o f M il k T e c h n o l o g y 9 1

Samples of milk for sediment testing 2. Thoroughly wash with clean water are generally taken from a can of morn­ udders and flanks of all milking cows. ing’s milk. The reason for this is that the warm milk will pass through the cot­ Straining ton disc more rapidly. Tests have re­ 1. Use a good strainer that holds a single- vealed that not all cans of morning’s service flannel square or cotton disc milk from the same producer contain firmly in place. Make sure that fil­ equal quantities of sediment. The first tering material is properly placed in can of milk strained is liable to contain a strainer, so as to prevent any by-pass­ smaller amount of sediment than the ing of milk. second can, and so. on depending upon 2. Never bump or jar the strainer if milk the volume of milk passing through the filters slowly. filter. As the straining process becomes 3. Never strain more than two cans of slower the dairyman is liable to resort to milk through one filter. Better to use bumping, which tends to force some of a separate filter for each can. the sediment through the filtering mate­ 4. When changing filtering material, the rial. This results in the second can show­ strainer should never be held over a ing additional sediment. Morning’s milk clean empty can or a full can of milk. usually contains more sediment than 5. Never set strainer down on a dirty night’s milk. This is undoubtedly due surface while changing filtering ma­ to greater care in the preparation of the terial. cows and stable before the night’s milk­ 6. Always rinse strainer with clean cold ing. water when filtering material is We all realize that dirty sediment changed. tests are an index of careless production 7. Never strain milk in a dirty atmos­ methods. Although most of the dirt can phere. Always use milk house or be removed from milk containing an ex­ straining room. cessive amount of sediment, the normal 8. Good practice suggests a separate fresh, clean flavor that is so desirable strainer for each two cans of milk. may be adversely affected by its presence. Your Committee would like to offer Cans the following practices to assist in the 1. Keep cans covered with clean canvas production of clean milk: to and from plant. . 2. Never carry feed or other material on Stable top of cans while in transit. 1. Keep cow beds and floors clean and 3. Keep truck clean and free from dirt free from dust and dirt. and dust. 2. Keep walls and ceiling clean and as 4. Never walk on tops of cans while on free from dust as possible. truck. 3. Provide a plentiful supply of clean 5. Always store cans in a clean atmos­ bedding, free from dust. phere. 4. Clean shallow gutters at least twice 6. Never park cans along dusty roads daily using plenty of absorbent. unless they are protected. 7. Care should be taken in removing Cow Yard cans from truck. They should be 1. Keep cow yard well drained and free placed in an upright position with from holes. covers on. 8. All cans and utensils should be ex­ Milking amined and found clean before com­ l. Keep cows dean. Keep hair on flanks ing in contact with milk. and udders short at all times. This Your Committee believes that some will necessitate more than one clip­ control officials are too rigid in their inter­ ping during the stabling season. pretation of the sediment test results and 9 2 D a ir y F a r m M eth o d s in their subsequent enforcement of those 1. That a resolution be adopted by interpretations. The customary routine this Association and presented to at milk receiving stations in the country the American Public Health Asso­ is to reject milk containing excessive sedi­ ciation, in order that there may be ment, particularly after one or more evolved the most satisfactory meth­ warnings have been issued to the pro­ ods for collecting samples of milk ducers. Obviously some of this milk for the purpose of determining its which has been cleaned in the interim, sedimenj: content. has found its way back into the milk re­ 2. That a resolution be drawn up by ceipts on the following morning, there­ this Association and presented to by adversely affecting the flavor and gen­ the American Public Health Asso­ eral quality of the milk supply. It is ciation, for the purpose of devel­ unfortunate and at' times embarrassing oping a standard photographic that there is a lack of uniformity among gauge to be placed in general use health officials and milk sanitarians in for the determination of what con­ determining what constitutes satisfactory stitutes satisfactory versus unsatis­ and unsatisfactory milk, as revealed by factory milk as indicated by the sediment test results. sedimenj: test. Your Committee also feels that a 3. That a committee be appointed by standard or gauge should be in general this Association to cooperate with a use whereby health officials, sanitarians, committee of the American Public and the industry would be enabled to Health Association, for the purpose interpret sediment test results in a uni­ of devejoping such a photographic form manner. Due to the fact that gauge. widely different interpretations do pre­ Your Committee feels that this ques­ vail, your Committee recommends the tion is so important that action should be following: taken during the current convention. F. D. H o l fo r d , C h airm an . 93

The Disposal of Dairy W astes * H. A. Trebler Sealtest Research Laboratories, Baltimore, Maryland

In recent years progress has been made undesirable reputation has been estab- in understanding the waste-saving and lished which it will take some time to waste-disposal problems of the dairy in­ live down. Furthermore, a great deal of dustry. Most workers in the field now money has been spent on unnecessary agree that: damage suits and on improperly operated (1) Practically all the well-known and inadequate waste-disposal units. methods of sewage disposal can be readi­ ly adapted to dairy waste. ELIMINATION OF WASTE IN THE PLANTS (2) Dairy waste disposal is relatively An important contribution has been expensive because most of the plants are made by the equipment manufacturers. small and the waste is strong. It there­ For instance, the foamless separators have fore becomes of utmost importance to cut cut out much waste. Large entrainment wastes in the plants as far as practicable separators on vacuum pans are also quite and as far as the sanitarians will permit. essential, especially for making super­ (3) The strong by-products such as heated condensed skim milk. New can buttermilk and whey should not be washers are being built with long drip treated in waste-disposal units and should savers and frequently with a small pre­ not be dumped into streams or sewers liminary water jet. But can washers can unless very large amounts of dilution still be greatly improved. Dump equip­ water are available. ment is being improved but careless (4) Cooling waters and storm waters dumping personnel continue to cause should in general not go to disposal spillage on the floor in spite of relatively plants except when and where they are well-designed equipment. In general the needed for dilution. new streamlined design of milk equip­ (5) Wastes from toilets should go di­ ment has been of great help by facilitat­ rectly to a septic tank and not pass ing complete drainage and easy rinsing through screening units, etc., used for of the equipment. Unfortunately, leaky dairy waste. The effluent from these tanks, sanitary valves, pumps, and fittings are however, may join the dairy waste for still with us, but at least some plants use further disposal if so desired. drip pans and collect all drips for animal (6) Small amounts of milk waste are feeds. The increasing use of paper gas­ beneficial and not at all detrimental to kets has also been oif help in reducing healthy stream conditions if at all times leaks. the total daily oxygen demand of the Further progress can be made if con­ waste discharge from a plant is kept well tinuous automatic samplers are installed within the available oxidizing and re­ in the sewage lines, taking samples in aerating ability of the stream. proportion to the flow every day. The Most of these facts have been known volume of a daily composite sample and for many years, but it has taken a long its turbidity makes it possible to deter­ time for the dairy industry to heed this mine the daily milk waste for a given good advice. In the meantime, a rather plant. A premium system for reducing waste could be inaugurated, depending, ♦ Presented at Annual Meeting of the Pennsylvania of course, on the number and type of Association of Dairy Sanitarians, Harrisburg, Pa., 1940. operations done in the plant each day. 94 D a ir y W a ste s

A photo-electric turbidity-volume record­ time of the plant operation. Further­ er could also be installed without much more, this shpuld be done each day for difficulty, but this would naturally be at least one full week since in most somewhat more expensive than a simple plants there ajre great variations in waste homemade automatic sampler. from day to (day. The simplest way of One of the greatest difficulties is that making flow measurements is to time the some health officials seem to think it is filling of a fiye- or ten-gallon container. bad policy to permit collection of rinsings It is also easjy to construct a still box and drips because they are afraid that with a measuring weir. Of course, if an these waste products might find their way automatic sampler is installed, a weir box back into the regular milk supply. Most is essential. The old-style tipping box health departments now permit saving of with a comiter can also be used to good drips ana rinsings if specially marked advantage and can be made to sample cans are used to handle the material but automatically without difficulty. there is st'ill considerable disagreement Each day’s composite sample should be as regards the proper utilization of these sent, well iced, to a laboratory and ana­ wastes. lyzed for biological oxygen demand. From Of course there are practical limits to the dairy-waste volume and its biological waste saving, especially in plants where oxygen demand, the daily pounds of oxy­ more complicated manufacturing is under­ gen demand can be estimated. This is taken. In creameries and in cheese fac­ the most important factor in determin­ tories making washed types of cheese ing the degre

curd particles on the floor. The next best thing to screen buckets Septic Tanks in the floor drains is a large screen- Most investigators agree that a septic bucket or a screening tank in the main tank is unsatisfactory for treatment of sewer outlet. In larger plants it is con­ dairy waste. However, if the tank is venient to use brass screens of the slotted properly built and correctly used, it is type next to a septic tank so that the undoubtedly the simplest and cheapest screenings can be backwashed into the waste-disposal unit available. The curious septic tank once a day, while the screened thing is that the very earliest investigators liquid may by-pass the septic tank di­ in the field apparently gave correct di­ rectly to other waste-disposal units. In mensions and methods of operation for most cases, however, it is just as easy to septic tanks for dairy waste, but it is collect screenings in a perforated metal relatively seldom that one finds a tank bucket and burn them under the boilers. which has sufficient capacity and which If the waste carries large amounts of fat, is being operated correctly. it is advantageous to build the screen The tanks should have a volume of at tank rather long and to place a skimming least twice the daily waste volume or two baffle just ahead of the screens in order hundred fifty gallons per pound oxygen to keep fat and floating matter away from demand, whichever is the larger of the them. The tank should be skimmed two. Furthermore, the pH should be once a day and skimmings disposed of kept neutral. This can be accomplished with the screenings. best by keeping them warm (preferably The depth of a combined screen tank around 90° F .) and by introducing the and fat trap should be at least two feet waste through several inlets or otherwise under the normal liquid level. For good distributing the waste as soon as it enters fat separation the surface area of the tank the tank. The heating of the tank will should be about two square feet per one not be expensive in most milk plants hundred gallons maximum hourly flow, since the boiler blowoff and other waste the tank being about twice as long as it heat are usually available; furthermore, is wide. The tanks and screens should there is usually enough hot water used be cleaned and sprayed with dry chloride in the plant to keep the waste at a rela­ of lime once a day. It is impossible to tively high temperature. Boiler blowoff specify the size and mesh of the screens should be particularly beneficial since it required since conditions vary from plant gives both heat and alkalinity. to plant; but in general it may be found It is essential that septic tanks be started convenient to use one screen with slotted right by filling them with water, some openings of one-eighth inch by two inches lime, and some ripe septic sludge from and another screen with slots one-six­ a disposal plant, possibly about one pound teenth inch by one and one-half inches. of lime and one gallon of sludge per one When compressed air is available it thousand gallon tank capacity. Horse may be better to separate fat and floating manure has been found to be helpful in matter by aeration. As the aerated liquid getting the right fermentation started. cools down, the fat clumps together with Under these conditions, it does not appear other solid material and can be removed to be very difficult to keep the tank from from the tank with a long-handled screen going sour. A relatively large volume of basket. The aeration tends to keep the methane and carbon dioxide gas is formed 9 6 D a ir y W a st e s under these conditions but very little hy­ handle. However, the pH range of these drogen sulphide. On the larger tanks compounds is rather narrow so that fre­ the gas should be collected and sent quently quit? large amounts of lime are through a flame trap to the grates under required in order to get the best results. the boiler. Aluminum sulfate has the advantage of If the septic tank is operated without being easy tp handle and of having a seeding with sludge, it will soon go sour. rather wide pH range. This seems like This will help to precipitate protein, but the cheapest and best chemical at the the protein digestion is slowed down to present time and there should be a such an extent that there will be very number of places where it could be used little BOD reduction in the tank. In to advantage, From 200 to 400 ppm. addition to this, the tank has a tendency of aluminum sulfate are usually required to fill up too fast and to create bad odors. to get satisfactory precipitation. Also, a heavy layer of scum is formed on For large plants it may be more eco­ top, although this can be kept down to nomical to use continuous precipitation. some extent if a fat trap is used ahead of It is more economical to use vertical cylin­ the tank. drical settler^ made of steel than hori­ zontal flow concrete tanks placed in the Chemical Precipitation ground. Wooden tanks are not very sat­ It is highly probable that a stream of isfactory unless they can be kept filled reasonable reaeration ability can handle with liquid £ill the time. The retention waste with 0.01 to 0.02 percent lactose required in yertical flow tanks is much or lactic acid (100 to 200 ppm.). If shorter than that required in horizontal so, a chemical precipitation process could flow tanks. Possibly four hours’ reten­ be used to great advantage in many cases. tion should be provided on the basis of Lactic acid itself appears to be toxic to maximum hourly flow. In some cases it fish life in soft water, but in most natural may be economical to have a flow-equal­ streams the water has enough hardness izing tank ahead of the settler in order to to neutralize the acid (1 ). At least, it reduce the size of the latter. Of course is possible by chemical precipitation to this will be economical only if very heavy produce a clear effluent free from odors surges are .expected. Since very few with considerable reduction in biological plants operate both day and night, the oxygen demand. This would be a satis­ ideal method may be to pump the waste factory sblution in many cases, especially into a tall steel tank, feed chemicals in where it is simply a matter of reducing proportion to the flow, then allow this to the load on a stream during certain sea­ set for a while after the cleaning opera­ sons of the year. If chemical precipi­ tions have been finished in the plant at tation is followed by chlorination, still night, and then during the night let clear better conditions can be produced in small liquid run out the top by the use of a streams and in city disposal plants. Chlor­ flexible hose attached to a float. In the ination can be used to delay the decom­ morning the sludge can then be let down position of the milk sugar until the waste to a lagoon or large septic tank and the reaches a point where more dilution is tank hosed out and sprayed with a small available. amount of dry chloride of lime in order Various chemicals have been suggested to keep it in good condition. for treatment of milk waste. A com­ bination of copper sulfate and lime does COMPLETE TREATMENT a complete job of precipitating proteins, The various treatments described above but it is expensive. Ferrous sulfate and will not do a. complete job. A number fime will also do a good job but leaves of complete treatments are now available an effluent highly deficient in oxygen. to the industry at a reasonable cost but Ferric sulfate is better in this respect and they should, of course, not be installed also gives a sludge which is easier to except where absolutely needed. Jo u r n a l o f M il k T e c h n o l o g y 97

The available types of treatments fall dairy waste because it requires much into two main classifications, namely, pro­ more attention than the corresponding cesses using trickle filters, and processes trickle filter plant. Both plants really using activated sludge. In addition to require considerable attention when used these there are a number of combination in connection with certain types of dairy processes involving the use of chemicals waste. One thing is certain— it has. been in combination with one or both of the shown both here and abroad that’ it is above. All of the processes have this possible to treat dairy waste by activated in common, namely, they require some sludge in a very satisfactory manner. The means of: straight activated sludge process, how­ 1. Preliminary treatment with screens ever, does appear somewhat expensive or fat traps. both to install and to operate, since a long 2. Storage and equalizing with a pump. time aeration and considerable lime are 3. Aeration in tanks or on tricklers. required fin order to get the best results. 4. Settling. 5. Sludge disposal (which is usually COMBINATION PROCESSES not included in the price quoted for Some of the recently developed com­ the unit because it can frequently bination processes appear to offer good be done with old lagoons or septic promise since they are cheaper to build tanks already available.) and appear less delicate to operate than the simpler processes mentioned above. TRICKLER FILTER The Guggenheim process uses a small As originally designed, very large amount of ferric sulfate and a small crushed rock units were required, but amount of lime followed by four hours’ development work in the last several aeration. The sludge is then settled out; years has made it possible to reduce the part of it is returned to mix with the in­ size of the unit to such an extent that coming waste as in an activated sludge they are competitive with other methods process, and part of it goes as waste to a of treatment as regards construction costs. lagoon or septic tank or to sand beds. In our own work (2) we have been able All that this really amounts to is to to get very satisfactory results by the shorten the aeration time of an activated use of tin-can tricklers. Tricklers are sludge process by the use of a small rather difficult to keep free from odors amount of chemicals. The process is at all times. Also there is always the giving good results in two cheese plants. danger of flies even when the rapid-and- There is no royalty to be paid for the continuous-flow type is used. use of the process but a reasonable license Rapid-flow trickle filters followed by fee is included in the construction cost precipitation with aluminum sulfate give of the unit. excellent results, and this may be the The most recent combination process, ideal solution for many plants. The and possibly the most interesting one, is chemical precipitation step might have built by the Lancaster Iron Works. This to be used only in the summer time. firm conceived the idea of making a small Chemical precipitation preceding a rapid- disposal plant consisting essentially of flow trickle filter also gives good results. two eight feet diameter steel tanks which, However, in using chemical precipitation except for foundation, can be put on ahead of a biological process, there is trucks and set up in less than a day’s always the possibility of an accidental time. The treatment consists of an acti­ excess of chemicals interfering with the subsequent biological process. vated sludge step and a chemical pre­ cipitation step using aluminum sulfate. ACTIVATED SLUDGE The operation is simple, and first costs It has been claimed that it is difficult and operating costs are low. Therefore, to operate an activated sludge plant for it looks as though this may be a very 9 8 D a ir y W a st e s satisfactory solution for plants where a tical and economical limit, conditions perfect purification is required. should be investigated carefully to deter­ Both the Guggenheim and Lancaster mine if a partial treatment, possibly for plants are capable of taking care of only part of the year, would be satisfac­ overloads for a short time, but this does tory. There are any number of streams not necessarily mean that we can afford which have plenty of water during three- to work with smaller plants as a con­ quarters of the year and, consequently, tinuous proposition. Trickle filters also treatment may be required for only three will take occasional large overloads, but or four months each year at the most. If they must be given time to recover. Most complete treatment is necessary, it is waste disposal firms and consultants strongly recommended that one of the make complete surveys of the plants be­ well established firms which are now fore they design any units, and they also specializing in dairy waste disposal be give advice on waste-saving precautions consulted. This would be far more sat­ in order to keep the size and the cost of isfactory than trying to experiment with the units within reason. all kinds of homemade units which most likely will not do the job after they have CONCLUSION been installed. In conclusion it may be said that the essential thing is to cut down the waste REFERENCES in the plants to the absolute minimum, 1 Ellis, Μ. M. Detection and Measurement of since every pound of milk solids which Stream Pollution. U. S. Comm. Dep., Bur. has to be treated in a disposal plant is Fisheries, Bulletin No. 22, 1937. going to cost a great deal of money both 2 Trebler, H. A., Ernsberger, R. P., and Roland, C. T. Dairy Waste Elimination and in installation cost and treatment cost. Sewage Disposal. Sewage Works J. 10, 5. After wastes have been cut to the prac­ Pp. 868-887, 1938.

The Phosphatase Test in Canada In August, 1940, at the request of Dr. the phosphatase test is being used. On­ T. H. Butterworth, Chairman of the tario, where compulsory pasteurization Committee on Applied Laboratory Meth­ was introduced in October, 1938, makes ods of the I nternational A s s o c i a t i o n the greatest use of the test, closely fol­ o f M i l k S a n i t a r i a n s , a letter was ad­ lowed by Quebec. Where, as in the dressed to each of the Provincial Health Prairie Provinces, cities are smaller and Departments in Canada requesting in­ the rural population is proportionately formation concerning the use of the phos­ larger, the test is not employed to the phatase test. Replies received from same extent. However, there is a gen­ seven of the nine provinces are summar­ eral recognition of the . value of the phos­ ized briefly on the accompanying table. phatase test, and its use will doubtless As might be expected, there is consid­ increase considerably in the near future. erable variation in the extent to which C. K. J o h n s . Tabulation o f Use of Phosphatase Test in Canada British Question Alberta Columbia Manitoba Nova Scotia Ontario Quebec Saskatchewan 1. To what extent is test being Being used to Not yet used as Not yet as routine Rapidly coming Routine tests on Provincial Labor­ One city uses as used in routine control of pas­ some extent in routine test. test, but used on to be used as a all samples from atory runs all a more or less teurizing methods by health de­ Calgary and Ed­ a limited scale in routine test in pasteuriz- samples taken for regular routine partments in your province? monton. Winnipeg a n d Provincial Labor- ing plants, the controlling effici­ test, others occa­ Brandon. atories, also for same as plate ency of pasteur­ sionally. field work. count and other ization. Montreal examinations. City Lab. runs special samples. 2. Is it being used as a basis for No. No. No. No. Yes. Basis of Yes, when under- No. court action? court action. pasteur- Compulsory pas­ ization suspected. teurization has been in effect since October 1938. 3. If so, what success has it met Yes. Validity of Used successfully with when presented as evi­ test never ques­ to support claim dence in court? tioned. that raw milk was supplied in­ stead of pasteur­ ized. 4. To what extent is it being used None running as Not as routine. Several interested One or two con­ Doubtful if used Not as routine. Some interested by commercial concerns in routine test. but. none, running sidering its adop­ to appreciable ex­ ■but none using checking their operations? as routine test. tion. tent? routine tests yet. 5. Which of the various modifi­ Kay-Graham- Scharer short test Scharer. Scharer used as Prov. Lab. - Gil- Scharer cations of the test are being Neave, found satisfac­ preliminary test. creas modifica­ used, and which are most Scharer. tory. Before court ac­ tion. popular? tion, checked by Montreal Lab. - Kay-Graham. Scharer. 6. Any information concerning Exceedingly use­ Test of great More impressed Scharer test much Believe Scharer the phosphatase test not in­ ful as control value in locating with Scharer than quicker. Of par­ test insufficiently cluded under the first five head­ measure. unsatisfac- Gilcreas method. ticular value as sensitive. Ο. K. ings. tory conditions in check on opera­ for field test. plants. Hope to tions of different More useful with make greater use plants. chocolate milk of it in future. since other meth­ ods always give positive results with well pas­ teurized choco­ late milk. 100

Report of Committee on Sanitary Control of Ice Cream

Progress in the field of ice cream and forward step as this gives additional protection frozen desserts has been steady during the from the plant to the consumer. "Attention is called to the protection needed past year. There is ample evidence to for small installations. The so-called counter indicate that more states and cities are freezer is usually installed under sanitary con­ increasing their regulations pertaining to ditions as to lpcation and operation. Certainly frozen desserts. Canada through its fed­ the public at large should be informed as to eral government at Ottawa has passed the protection needed for the preparation of ice cream so that the individual purchasing a small some noteworthy legislation affecting the ice cream outfit understands that the preparation packaging and selling of ice cream. of ice cream is under supervision so far as clean­ The new proposed Standard Methods liness and safety are concerned. I mention publicity because we find that in Pennsylvania for Analyzing Frozen Desserts which is the purchaser is usually led to sign a contract being promulgated by the American for the so-called counter freezer because he is Public Health Association is going to be assured that the freezer may be installed in a of immense benefit in the control of these show window or beside the cash register and that the sanitary requirements which must be products. It will place frozen desserts met by his competitor are not required for the on a par with milk and should aid greatly installation he is to make.” in their control. Every year it becomes more evident that Following the custom of previous years, counter freezer installations must meet the chairman has asked all members of the same sanitary requirements as manu­ the committee to contribute to the report. facturing plants. We can not have two Since every section of the United States requirements—one for the small and one and Canada is represented, the report for the large producer. Disease is no gives an excellent idea of the problems as respector of size. Disease epidemics bear well as the progress that is being made in ample testimony of this fact. Every milk this field. inspector who does not recognize this is Ralph E. Irwin, Director, Bureau of assuming a grave and an unnecessary re­ Milk Sanitation, Pennsylvania State De­ sponsibility. ' G. J. Turney, Sanitary and partment of Health, makes several good Food Inspectpr, Lansing, Michigan, makes points relative to ice cream sanitation. He some pertinent suggestions regarding reg­ states: ulations for counter freezer installations. "In many states the standards for cleanliness- "Room—The counter freezer shall be en­ relating to milk and ice cream vary greatly. closed in a room on all four sides and top with Until 1935 we had sanitary requirements for at least four feet from the working end of the dairy farms producing milk for milk treatment freezer and two feet on all other sides. How­ plants but no sanitary requirements for farms ever, an eighteen-inch opening for serving may producing milk for preparation of ice cream. be installed on one side of the freezing room Therefore, when we found the dairy farm too when positive filtered ventilation is used. dirty to sell milk for bottling purposes, we "Floors— All floors in freezing room shall be allowed the sale of milk for making ice cream. constructed of concrete or other equally imper­ Today the sanitary requirements for making ice vious and easily cleaned material and shall be cream and for the preparation of bottled milk smooth and properly drained. are the same. Certainly our Association should "Walls and ceiling of the room shall have a promote the use of clean milk, not only for smooth, washable and light colored surface. bottling purposes but also for the preparation "Light and ventilation—The room shall be of ice cream, cheese, butter, etc. well lighted and ventilated. Every part of the "The continuous freezer now coming into room shall have a minimum of at least ten general use is a forward step in that this foot candies of light per square foot. The ven­ freezer is operated under cover and under pres­ tilation shall be sufficient to prevent odors and sure and there may be no exposure from the water condensation. holding tank to the filling machine. The me­ "Hand washing facilities shall be provided chanical packaging of ice cream is likewise a in the freezing room consisting of a wash bowl J o u r n a l o f M i l k T e c h n o l o g y 1 0 1

properly connected to a drain, an adequate sup­ all packages containing ice cream and sherbet ply of hot and cold running water, soap and to be of a full net volume of one-quarter pint, single service towels, easily accessible to the one-half pint, one pint, one quart or multiples employees. of a quart (imperial measure). Small pack­ "Facilities for cleaning equipment—There ages, novelties, etc., that is, packages of a net shall be separate wash tanks or vats for prop­ content of less than 5 fluid ounces, are not erly cleaning of the freezer parts, cans, forms, standardized, but the net contents must be piping and other equipment. Wash tanks or shown, and may be expressed in terms of fluid vats shall be large enough to completely sub­ ounces. merge such equipment. There shall be equip­ "The necessary legislation for this standard­ ment available for supplying and using an ization was passed on June 15, 1939, so that abundance of hot water at a minimum temper­ the trade was given ample opportunity to dis­ ature of 180° F. or live steam under pressure pose of stock of irregular-sized packages. This for cleaning and sterilizing purposes. regulation has now been operative for five "Care of equipment—Immediately after each months, or one season. Indications to date are usage or when the operation for the day is fin­ that it is proving to be an important factor ished, all equipment, pipe lines, containers, and in maintaining stability within the industry and other utensils used in the manufacture of frozen confidence among consumers. desserts shall be first rinsed with warm water "Volume of Packages and then washed in water at 115° F. containing "The control of overrun in the manufacture a suitable dairy cleaner (not soap) and finally of ice cream in Canada is controlled by legis­ rinsed to remove all washing solution, after lation requiring that each gallon of ice cream which they should be stored so as to allow shall contain at least 1.9 pounds of food solids. proper drainage. In checking the amount of food solids per gal­ "Sterilization o f counter freezers may be ac­ lon, it is necessary to weigh representative complished after cleaning by use of hot water packages and cans/of ice cream. Therefore, it at 180° F. for two minutes, treating with flow­ is of extreme importance that the actual vol­ ing steam until the condensed steam dripping ume of ice cream in a package be known. That from the freezer reaches a temperature of 190° is to say, a pint package must be capable of F. or by 100 p. p. m. of available chlorine. holding, and must actually contain, twenty fluid "Immediately prior to starting the freezing ounces of ice cream (imperial pint), if calcu­ operation, the freezer and all parts coming in lations of food solids per gallon are to be ac­ contact with the frozen dessert, shall be treated curate. During the past season, with the co­ with a chlorine rinse containing 50 p. p. m. or operation of the Weights and Measures In­ other equivalent bacterial treatment approved spection Service, Department of Trade and by the health department. No cloth of any Commerce, Ottawa, a large number of ice kind shall be used to wipe the interior of the cream cartons have been measured and checked freezer or parts coming in contact with the for actual volume, and the actual quantity of frozen dessert after the bactericidal treatment. ice cream being offered for sale in such car­ "Care of raw and finished products— All mix tons has been checked on many occasions in all shall be pasteurized and only a sufficient amount parts of the Dominion. As might be expected, placed in each container for one freezing. The discrepancies were .found, but were corrected mix shall not be held longer than seven days as quickly as possible, and it can now be stated under proper refrigeration. All finished pro­ that the pint brick cartons now in use are ducts shall conform in all respects to the legal capable of holding one pint of ice cream, and requirements of the board of health and shall that such cartons are properly filled by the be properly refrigerated at all times.” trade. W. C. Cameron, Chief Inspector of BULK ICE CREAM Dairy Products, Department of Agricul­ "Determination of Weights ture, Ottawa, Canada, gives us a very "Members of our inspection staff still en­ clear picture of the recent advances made counter some difficulty in respect to partly in Canada regarding standardization and filled cans of ice cream in the retail trade. weight of package and bulk ice cream. Small 'counter freezer’ operators do not as a rule carry heavy stocks of ice cream, and often­ This is a problem that is under considera­ times several partly filled cans of various tion in many places in the states. Can­ flavours are on hand, making it very difficult ada’s forward step should encourage those to determine an accurate weight per gallon. who have this matter under consideration. This problem was raised last year, and has not Mr. Cameron’s report follows: been solved by us as yet. PACKAGED ICE CREAM SHERBETS "Standardization of Size’’ "There appeared on the market a product "On May 1, 1940, under the Dairy Industry called sherbet, which was a very cheap article Act and Regulations it became compulsory for manufactured from skim milk, stabilizer, and 102 I c e C r e a m R e p o r t sugar. The definition for sherbet as it appeared must be given to popsicle molds, fancy-form in the regulations under the Dairy Industry Act molds, brick mplds, Dixie and Vortex type cup­ did not contain a clause prescribing the mini­ filling machine^, and pint and half-pint filling mum acid content, and the result was that the machines. The suggestion is made that definite above-mentioned product was being substituted rules for the cleaning and sterilization of such for ice cream in dispensing milk shakes, sodas, items be drawn by the Committee. It has been malted milks, etc. The sale of this product our experience that attempts to enforce a coli- was increasing and threatened to become a seri­ form specification on plants (which maintain ous abuse in the industry. When the regula­ proper physical equipment) are rendered void tions were amended in June, 1939, the defini­ by the elementary lack of sterilizing these vari­ tion for sherbert was corrected by including the ous packaging devices. The suggestion is fur­ usual statement setting forth the minimum acid ther made that a routine check-up of these content (0.35 percent of acid as determined by machines be included in line-tests at ice cream titrating with standard alkaline solution and plants. expressed as lactic acid). By. requiring all "3. Counter Freezer Installations·. The diffi­ sherbets to have an acid content of not less culty which has been experienced in this area than 0.35 percent, the trade has discontinued with counter freezing units is that although one using sherbets in sodas,- milk shakes, etc., be­ operator may have been taught the proper cause sherbets are now -true to type and quite method of caring for and handling the. device, distinct from ice cream.” the sanitation pf the device is frequently left Dr. Andrew J. Krog, Health Officer, to the care of uninstructed individuals. The. Plainfield, N. J ., has made a number of suggestion is offered the Committee that definite rules be adopted for the sanitation of these timely suggestions in the field of frozen units, and that copies of these rules be posted desserts. It is interesting that committee in premises employing such devices, so that all members located in different parts of the who have contact with the machine can not country should make the same observa­ claim the excuse of not being familiar with the sanitary requirements imposed. tions and suggest the same remedy to correct them. This was especially true "Counter freezer installations generally buy a completely {processed mix. This mix may this year regarding several items. Dr. have met all current sanitary specifications Krog’s report follows: originally; but the care given the mix at the "1. Emptying of Batch Freezers: The adop­ point of final use varies so much with the tion of continuous freezers (in most ice cream seasonal demand (mix may be held for only plants of large capacity) has focused the atten­ twenty-four hours on hot days, up to a week or tion of dairy sanitarians on the problem of more during a cold spell), that the product withdrawing ice cream from batch freezers for when finally frozen bears little resemblance to package-filling machines. The old practice of the original mix. It is believed that if definite drawing ice cream out of batch freezers into specifications are made out and enforced, for cans, after which the ice cream is dumped into the handling of continuous freezers, a definite packaging machines has been eliminated by con­ time interval beyond which mix is no longer tinuous freezers— ice cream is pumped directly considered suitable for use should also be in­ into the packages, or pumped directly into voked. The mix containers should bear the packaging machines. The development of de­ original tags from the mix manufacturing plant vices whereby ice cream may be pumped from as long as they remain in the use of the counter batch freezers to packaging machines without freezer operator. the intermediate can-handling eliminates the problems of the sanitation of these intermediate "4. Sanitary Specifications: cans. The action of the New York City Health (a) Agar Plate Counts on T ryptone Department in demanding such pumping de­ Glucose Agar: The levels of max­ vices for batch freezers is considered a step in imal counts permitted in this area are the right direction. It is suggested that this in large part much higher than those Committee advocate similar steps for the uni- obtained from efficient plants, even ' form treatment of ice cream from batch freezers. though tryptone-glucose-agar has been "2. Packaging Machines: The trend of dis­ found to raise the counts beyond those tributing ice . cream in factory-packaged con­ yielded with the old standard formula tainers is a definite step toward eliminating the medium. The average counts obtained contamination difficulties encountered at ice on ice creams from plants in this area cream fountains— if the plant packaging equip­ during the past twelve months is below ment is kept at a proper level of-sanitation. It 15,000 colonies per gram (on plant has been the finding of some of the control packaged items). It is believed that agencies in this area that sometimes plant-pack­ the maximal permissible counts which aging devices are not kept in proper sanitary are now between 100,000 and 500,000 condition. The attention of this Committee colonies per gram could well be low­ is directed to the cleaning operations which ered to a level, say of 25,000. It must J o u r n a l o f M i l k T e c h n o l o g y .103

be admitted that the samples taken from report. Recent examination of various brands fountains frequently exceed a 25,000 of these materials (prepared for ice cream use) maximum specification. This is merely has disclosed that possibly the recommendations another indication that our control of of this committee have not been brought to fountains has not yet reached the point the attention of a sufficient number of ice cream that we want to achieve ultimately. plant operators. If the industry is cautioned to "(b ) Direct Microscopic Standards: The buy these products on sanitary specifications, nature of the individual components of the manufacturers will learn to supply them. ice cream mix have, of course, a large It is suggested that this committee attempt to bearing on the direct microscopic in­ direct more publicity to the value of carefully formation which will be obtained on selecting those materials which are added to the the examination of the finished ice mix at the freezer.” cream. It is to be expected that the New problems continually arise in milk product made from skim-milk powder control work. One which arose in Bir­ and butter oil will have a much lower count than one made from whole fresh mingham, Alabama, and its solution is milk, whole fresh cream and whole presented by L. C. Bulmer, Director of the fresh fluid condensed product. It is Bureau of Food and Dairy Inspection of still to be expected, however, that the products used when fresh fluid pro­ that city. He states, ducts are employed will meet the speci­ "The Department of Health of the Gty of fications for those same ingredients Birmingham, Alabama, in 1940, required pop- when encountered in the fluid market. sicles and similar ice cream novelties to be dis­ It is needless to point out that the tributed and sold in a completely sealed pack­ mix made from concentrates alone— if ■ age or wrapper in order to make tampering it does possess a high microscopic with the same immediately obvious to the con­ count, points' definitely to improper sumer. Such products are frequently held by handling within the plant— if the count peddlers for indefinite periods of time before has been obtained on a plant-packaged sale and many instances of tampering, such as item. licking, have been reported. "(c) Coliform Control: This representa­ "A practical means of sealing such packages tive of the Committee is pleased to re­ or wrappers presents a problem which has not port progress made in the levels of yet been entirely solved. The following steps coliform organisms encountered in ice toward. progress have been made: creams marketed in this area. The use ”1. The use of a hand-operated stapling ma­ of this technique has been able to lo­ chine which inserted brads or staples in the cate sources of trouble in various plants bag or container on each side of the stick. This and to calibrate the degree of success proved unsatisfactory in that the staples tore in overcoming these troubles. This out on handling and occasionally a child’s statement can not be made, however, thumb was punctured in removing the staple. for the whole field of frozen desserts. Too, there was the hazard of staples getting in­ We have found high coliform concen­ to the product. trations in ices and in novelties (from mixes completely devoid of dairy pro­ "2. The method of sealing the container by ducts) from some manufacturing use of a specially prepared adhesive tape. This plants. We have adopted the use of did not prove practical as storage caused the the coliform technique on frozen des­ tape to lose its adhesive properties. serts other than ice creams. (The ”3. In the process of being studied are two point referred to under sanitation, other means of sealing. Both make use of a above, may well be reconsidered at container which encloses the popsickle stick. this time). We have further found One is a container which has a glue lip across that blood agar plates may be used, to its inner edge and is sealed by the application advantage, in the examination of ices of heat. The other is the use of a paper punch­ and other frozen desserts (made with­ ing machine which makes a series of interlock­ out dairy ingredients). ing punches all the way across the end of the "5. Contamination after Pasteurization: The bag. At present, both lend promise toward a role of fruits, nuts, colors and flavors in con­ satisfactory solution of the problem. taminating perfect mixes at the freezer, was "To afford a satisfactory sealed container, the reviewed thoroughly in last year's committee following factors are involved: 104 I c e C r e a m R e p o r t

"From the public health point of view: (d) To involve little or no additional (a) To provide complete protection for labor cost to perform operation.” product. (b) To render tamper-proof and seal F. W. Fabian, C h a irm a n in such manner that requires tearing of container to remove product. L. C. B ulmer A. J. K rog "From the industry’s point of view: (a) To retain present low cost container. W . C. Cameron Η. N. Parker (b ) To provide low cost equipment for sealing container. Η. E. Erickson R. V. Stone (c) To enable rapid and automatic seal­ ing of product. R. E. Irwin G. J. T urney

Further Observations on the Rapid serum of the laboratory method the sensi­ Phosphatase Test. H. Scharer. Amer. tivity is further enhanced. Jour, of Public Health, 30, 1206-1210 "Present investigations to interpret a (Oct. 1940). From Pub. Health Engin. positive finding of improper pasteuriza­ Abs. X X I, Mi. 5. tion as due to addition of raw milk "Careful repetition of earlier experi­ rather than to other factors of operation ments has indicated that there is no ad­ are not conclusive.” vantage to be gained by the employment Experimental data are presented to sup­ of magnesium salts in concentration from port the author’s view (hat borax is the .01M to .00lM as enzyme catalysts. The only common preservative that can be sensitivity of both the laboratory test and used in samples which are to be examined the field test can be greatly increased by by the phosphatase test. Application of prolonging the period of incubation . . the phosphatase test to high-temperature Supporting data are presented. short-time paseurization of milk has not "By means of a 24 hour incubation it been adequately studied. is possible to detect the addition of as Errors in the rapid phosphatase test little as 0.01 percent raw milk. However, may result from decomposition of re­ a 3 hour incubation period should be agents, and it is recommended that fresh more than adequate for most purposes, reagent solutions be prepared daily. Each and has in fact been found satisfactory new batch of reagent should be checked in Europe where higher temperatures of by means of control samples. Apparatus pasteurization prevail. For practical con­ should be thoroughly cleaned before use siderations the 1 hour incubation period and corks must not be substituted for is still recommended.” gum-rubber stoppers. Seven references If the butyl alcohol procedure is util­ are given. ized to extract the indophenol from the Paul D. Haney. 105

Notes on Machinery Display at Dairy Industries Exposition Atlantic City, October, 1940

The exhibit of equipment at the Dairy cream deaerator. This machine removes Industries Exposition at Atlantic City was volatile flavors from cream and ice cream so vast— over 300 exhibitors— that it is mix. The machine was originally devel­ doubtful if any one person in attendance oped in New Zealand, and has been used saw everything. At any rate, several per­ experimentally in some of the western sons who attended the "show” have sub­ states in handling cream for butter mitted notes on equipment which particu­ making. larly impressed them. Without doubt, a There was also displayed what was list supplied by different persons might called a "micro-film deaerator” for hand­ be entirely different. The order of pre­ ling milk. By this machine pasteuriza­ sentation of these items is in no way re­ tion is effected in the absence of oxygen lated to the order of their importance. with attendant prevention of oxidation, together with removal of undesirable HOMOGENIZER odors. A new type of homogenizer employed as the homogenizing valve a small cone PLATE HEAT EXCHANGER made of meshed stainless steel wire. The A horizontal plate heat exchanger was element itself, in size and shape appeared equipped with single service gaskets be­ somewhat like a chocolate bud. A new tween the plates. Inasmuch as the rubber element is used for each operation. The gaskets in plate systems become porous, milk is forced through the mesh of com­ sometimes slimy, and disintegrate from pressed steel fibers so that the fat par­ continued usage, they are difficult to clean, ticles are broken up. It is claimed that and constitute a source of a large number this is brought about with very low power of thermophyllic microorganisms some­ consumption, stated to be a twenty per­ times found in pasteurized milk. cent saving. It is not yet in commercial, Another manufacturer succeeded in production. vulcanizing rubber gaskets to the plates. Another new type of homogenizer em­ ployed pressure through a small orifice. PUMPS The pressure was obtained by means of a A new principle in design of a variable gear pump which results in a partial speed pump permitted a differential of break-up of the fat globules. 98 percent in the volume delivered. This It is believed that the sanitary super­ change is volume is brought about with­ vision of the homogenizer will require a out change of speed of the motor. single service packing, and with it the A number of manufacturers displayed necessity for seeing that the packing is milk pumps. Ease of take-down char­ changed each day. acterized all. One manufacturer had The largest homogenizers shown have powered his pump with a motor con­ a capacity of 1500 gallons an hour. These structed in accordance with the tentative are too small for the larger plants, so that specifications for motors of the Commit­ two or more must be used. This is un­ tee on Sanitary Procedure of this Asso­ fortunate, because it increases the clean­ ciation. This motor is as streamlined as ing problem. an egg, with as few places for lodgement DEAERATORS of dust and dirt. Considerable interest was shown in the A company displayed a type of sanitary 106 N e w D a i r y E q u i p m e n t milk pump with provisions for determin­ PASTEURIZERS ing the number of revolutions per minute A new type of ''all-purpose” pasteuriz­ of the impellors. In conjunction with ing equipment consisted of a barrel-shaped this pump, a tachometer gives the con­ vat rotating in a horizontal plane similar tinuous r. p. m. of the pump. to a churn. A low cost fifty-gallon pasteurizing PIPE CONNECTIONS outfit was designed for use by milk pro­ Several innovations in pipe fittings and ducers. connections were observed. One manu­ facturer displayed a tee drawn from stain­ HIGH-SHORT PASTEURIZER less steel tubing. There were no sharp A company displayed a new experi­ inside angles or edges. mental high-temperature-short-time pas­ A removal spring ring to hold union teurizer which consisted of the plate type nuts on pipes was also displayed. By re­ exchange system common to units manu­ moving the ring, the nut may be removed factured by other companies, but with from the pipe to facilitate washing of the heating flone by hot water only to both pipe and the nut. within three degrees of the desired pas­ One company has developed a new teurizing temperature. The final heating method of fabricating stainless steel sani­ of three degrees was obtained by using tary pipe fittings. These are made by an electrical heating element very much forming the two halves by a die press on the order of that employed in the from flat drawn sheets, and then welding Trumbull Electro-Pure Pasteurizer. The the tw o. halves together. This method theory back of the unit was that by heat­ eliminates the casting defects formerly ing the last three degrees with electricity, encountered. advantage was taken of the lower costs of IRRADIATORS steam heating of milk, and avoidance of New irradiators were shown to be the cooking of milk films on to the metal, more compact and more easily cleaned. which occur within the last few degrees of the heating stage. In addition, this FRUIT INJECTOR company has developed an electro-mechan- A newly designed fruit injector for ice ically operated flow diversion valve which cream provided control of amounts in­ was quite simple in structure and seem­ jected from 4 to 109 gallons of fruit per ingly quite satisfactory. hour. Another company displayed a stainless MOTOR steel tubular high-temperature-short- A totally enclosed fan-cooled stream­ time pasteurizer. This particular unit lined electric motor was designed for consisted of p. series of three-quarter to the purpose of being'kept clean exter­ one-inch diarpeter tubes about' fifteen feet nally. long in a cylindrical horizontal jacket. MILK METER Milk is passed through the tubes. The One company exhibited a new volu­ heating is done by steam admitted into metric meter to determine the volume of the chamber in which the tubes are milk flowing through a system. This was housed. The transfer of heating results designed to eliminate the necessity of in condensatiqn of the steam, which drops adding special equipment to each storage out of the chamber. At no time is the tank for measuring purposes. steam under pressure. It is claimed that Another device involved the use of an milk is heated in this equipment to tem­ electric eye for measuring or metering peratures eveq greater than 162° without the amount of milk, cream, or ice cream adversely affecting flavor or cream line. passing through a pipe line. This device was intended to eliminate many of the GAN WASHERS sanitary objections to some of the meters One company displayed a can washer now available. with a unit fqr injection of acid with the J o u r n a l o f M i l k T e c h n o l o g y 10 7 steam, so that the cans are sterilized with Another type consisted of a two-plate acidified steam. This is an application holder of a filter disc of about one foot of findings of the Beatrice Cream Com­ diameter inserted in the bottom of a pany, that the use of acidified steam pre­ cylindrical container, so that the milk vents the transfer of organisms which are flows upward through the periphery area able to survive in the alkaline films which and downward and out through the cen­ persist on improperly rinsed milk cans. tral area. Another type consisted of a Another manufacturer displayed a jet multiple disc filter housed in a container which operated on the flop principle, so that the milk could be subjected to whereby the spray heads were pivoted for pressure. initial· and final rinse. The jet was flexi­ BRUSHES ble. When the can passed over it, the A few brushes were shown with bristles jet would assume a horizontal position. made of Nylon. The advantages claimed When the first side of the can had passed were longer effective life and ease of over the jet, the latter flopped to the cleansing. vertical so that its head was even with THERMOMETERS the inside rim. This permitted the spray One of the thermometer manufacturers to be directed with force against the displayed a vermin-proof thermometer neck, breast, and. sides of the cans in­ scale for milk equipment The scales stead of against only the inverted bottom. were enclosed in glass domes sealed to One can washer, conveyer, and weigh- the metal ferrule on the stem so as to be can arrangement provided a drip-grid for waterproof. This protects the scale from one emptied can while the next is being the usual corrosion, permits complete sub­ dumped, a worthwhile economy if the mersion of the whole thermometer for exterior cleanliness is such as to justify washing, and makes it vermin-proof. This complete inversion over the dump vat. type of thermometer also prevents en­ trance of moisture beneath the. case and MILK COOLER DURING DELIVERY the cloudy condition of glass which inter­ One of the refrigeration companies dis­ feres with the reading. played a mechanically operated refriger­ ator coil adaptable for milk delivery FLOAT CONTROL trucks. The unit resembles very much An improved electric float control was those already employed for ice cream de­ displayed for weigh cans, at country livery trucks. plants, for cooler troughs, for supply tanks, etc. MILK STRAINERS INSULATION One strainer was designed so that the A glass wool was displayed with an shape of the openings in the dome pro­ average coefficient of heat transmission of duced a whirling motion in the milk as 0.27 at 70° F. This comes in plain and it passed through the filter disc. semi-rigid mats for domestic and com­ A new filter disc possessed a new mercial refrigeration, truck bodies, and synthetic fiber o f filament claimed to be other refrigerated equipment. more durable than those heretofore used. A new strainer was shown with a VALVES rolled-up edge, thus eliminating the wire A company exhibited new case-har­ at the upper end. dened stainless steel cores for plug-type milk valves for reducing wear and dam­ MILKING MACHINES age to the valve, and thus preventing A milking machine was shown with leakage after use. teat-cup rubbers which, when dismantled, are straight tubes— the teat tube and milk HEATER AND COOLER tube being separate, thus facilitating An oval type internal tube heater or cleaning. cooler was displayed. Special oval hand 108 N e w D a i r y E q u i p m e n t brushes are used in cleaning. The ad­ manufacture. They used a convey sys­ vantage claimed is a material increase in tem which carried the molds through the the efficiency of cooling or heating. entire process of washing, sterilizing, fill­ ing, freezing, defrosting, coating, and CREAM SEPARATORS packaging. Suqh equipment has application One of the foreign-made cream separ­ only in the larger establishments. ators was shown with a stainless steel A new ice cream candy novelty free bowl. The appearance of this is quite from sanitary' objections, was displayed. welcomed because the separator— and also the clarifier— seem to remain prac­ GENERAL CONSIDERATIONS tically the only pieces of milk equipment There was an almost universal ten­ which are constructed of parts made of dency to weld the parts of milk equipment corrodible metals in direct contact with and to eliminate solder and lock seaming. milk and cream. This aids in making the equipment more durable and eliminates the possibility of MILK CANS open seams and lead contamination. A straight neck milk can was exhibited. The trend toward the use of stainless Our observer comments that it is similar steel, noticeably on the increase from year' to cans in use about two decades ago. to year, has reached the point where prac­ tically all exhibitors displayed their major BOTTLE WASHERS lines constructed of this alloy. A number Of new small soaker type The rather modest trend toward stream­ bottle washers were shown for use in lining dairy equipment, observed in iso­ small plants. The amount of treatment lated instances heretofore, has broken given for bottles is considerably less than forth in the display of an amazing array the treatment given bottles in the large of streamlinejd dairy equipment of all washers. types, with mpch attention given to styl­ BOTTLE FILLERS ing of the qxterior. Square corners, A number of manufacturers exhibited angles, and flat surfaces were replaced small hand and power operated bottle generally by rounded corners, and the fillers for small plants. In order to keep elimination of angles and pitched sur­ the price of these fillers low, they were faces. Particular improvement in this re­ constructed of light material. spect was observed in the construction of conveyors and supports, particularly the MILK COOLERS rounded contact with the floor as a sub­ A company displayed a new stainless stitute for the flat type support and the steel surface cooler for small milk plants, replacement qf angle iron supports by and a new sweet water· cooler for use in round supporting members. conjunction with the stainless steel cooler. It was obviqus that designers had given consideration to the question of clear­ WATER HEATERS ances necessary to enable cleaning the Several electric water heaters for dairy exterior of equipment as well as the in­ farmhouses were observed, but none was terior. Designers of dairy equipment provided with bottom plugs for drainage were observed to be giving serious con­ and cleaning. The temperatures at which sideration to sanitary features without these heaters were recommended for waiting for the sanitarian to enforce im­ operation do not destroy thermoduric or­ provement in the sanitary design of each ganisms. individual part. This situation is quite different from that confronting us more HANDLING OF ICE CREAM NOVELTIES than a decade ago. Some companies displayed machinery There was qn almost complete absence that would obviate the objectionable man­ of tinned copper and the use of copper ual handling of ice cream pops during tubes. 1 J o u r n a l o f M i l k T e c h n o l o g y 109

The surface finish of stainless steel thus eliminating the objectionable stuffing sheets and tubing did not appear as good box. as in previous years. Unfortunately the Progress was shown in development of American Society for Testing Materials machinery for handling frozen stick nov­ has not established definite standards for elties free from personal contact with the finish on tubes. and sheets by which the operators— a most noteworthy accom­ purchaser or inspector can determine plishment. whether the finish specified has been fur­ Visitors, representing the dairy indus­ nished. “Most of the fittings exhibited try, showed a particular interest in the and too many of the vats were No. 8 function and operating features of the or mirror finish outside and No. 4 inside.” equipment rather than just in the appear­ The method of attaching ferrules to ance. A number of manufacturers as­ tubing by expanding the tube in the fer­ serted that sales used to be based almost rule, using a ferrule of recessless type, entirely on appearance of equipment, but has gained definite foothold. However, now the purchasers were insistent upon inspectors must exercise definite care to looking into and even crawling beneath ascertain that the tube has been expanded the equipment to determine whether it uniformly to avoid leaving a crevice on was properly designed to perform effi­ the exterior at the lower end of the fer­ ciently the function for which· it was in­ rule. The ferrule with a ground face tended. was used almost to the exclusion of the Although there was much progress gasket type, except in suction and vacuum shown in the sanitary design and in­ applications. creased sanitary-mindedness of the indus­ An increasing array of removable try, there were numerous pieces of equip­ union nuts was displayed. Stuffing boxes ment that showed neglect of proper con­ immersed in the milk were almost absent sideration of commonly accepted princi­ except in the case of horizontal coil vats, ples of milk sanitation. Among these few of which were exhibited. The most were pasteurizing vats without air space noteworthy sanitary improvement which heaters or orifices in the lids in which to has taken place in years in this respect install them, an insufficient number of has been applied to milk pumps, tank orifices in the lids for the required number agitators, and butter churns. Practically of thermometers, interior surfaces inac­ all the butter churns were without rollers, cessible for cleaning, and poor finish.

Some Papers Presented at Milk Dealers' 1940 Convention Instantaneous Heat Treatment of the presence of micrococci by the micro­ Milk, by G. C. Supplee scope to determine whether a high ther- There is a straight line relationship be­ moduric count will ensue. In every case tween bacterial reduction and tempera­ of high thermoduric counts as measured ture up to 185° F. In the interests of by H. R. count, there was a high micro­ better flavor and no precipitation of milk cocci count. The converse of this was solids on the equipment, a pasteuriza­ true as well. The method bears further tion temperature of 185° F. for a period investigation. There is a question as to of 4 seconds is recommended. Milk pas­ whether all high pasteurized counts are teurized at this temperature and time al­ due to micrococci. ways gave a count below 1,000 per ml. ■ Wetting Agents, by F. M. Scales Microscopic Method for Determining Sodium tetraphosphate is the best water Thermodurics in Milk, by J. Hileman softener. Gluconic acid is the best wet­ Dairyleague is analyzing all milks for ting agent. Wetting agents and water 110 C o n v e n t i o n P a p e r s softeners are desirable since they reduce Critical Review of the Phosphatase the total amount of alkali or cleaning Test, by L. H. Burgwald agent required to do the cleaning job When 96 percent of the phosphatase effectively. Gluconic acid should be is destroyed, all the tuberculosis organ­ used in can washers and bottle washers, isms were destroyed. The Scharer, Kay and in solutions for washing trucks. There & Graham, and Gilcreas & Davis tests is a definite trend toward acid deter­ are equivalent in sensitivity. Gibb’s re­ gents rather than alkaline ones. agent is more sensitive to phenol than is Folin’s reagent. All tests will indicate Retardation of Oxidized Flavor, a reduction in folding time of five min­ by P. F. Sharp utes and an addition of raw milk of 0.1 Factors which destroy vitamin C in milk percent. function as causative agents of oxidized 170° F. is the most effective tempera­ flavor. If vitamin C is retained, the sus­ ture for phosphatase inactivation, destruc­ ceptibility of milk to oxidation is reduced tion of creaming ability, and killing of and greater nutritional value results. This E. coli. can be accomplished through the deaera­ tion of milk. The apparatus for this de­ Professor I. A. Gould of Michigan out­ aeration is described in Dr. Sharp’s paper. lined his experiments which associate the It consists essentially of imparting a vac­ development of cooked flavor, oxidized uum into the milk, using steam to sweep flavor, Vitamin C destruction with the out the oxygen. There is some question formation of sulphydril compounds. as to whether the vitamin C is worth talk­ Dr. Ralph Lilttle of Rockefeller Insti­ ing about; however, when we consider the tute discussed the importance of mastitis fact that there is as much vitamin C in control and expressed the belief that mas­ the milk supplies of the country as there titis can be effectively controlled by early is in the total lime, lemon, and orange identification and complete segregation. industries, milk as a source of vitamin C Mr. A. J. Powers of Borden’s presented is very important. As a matter of fact, voluminous dat^ showing the effect o f one quart of raw milk is equivalent in the use of the nesw medium on the bacter­ vitamin C value to one orange, hence the ial counts of milk. The most significant desirability of retaining vitamin C both increases were observed in milk of poorer from a nutritional and flavor standpoint. quality. I l l

Legal Aspects New Cheese Standards in language identical with that of the As announced in the Federal Register, Federal Act. January 9, 1941, Cheddar cheese contains Connecticut, Florida, Louisiana, and not more than 39 percent of moisture, North Carolina, on the other hand, do and not less than 50 percent of milk fat. not expressly provide for such exemption Washed curd cheese contains not more in their laws. than 42 percent of moisture, and not less Arkansas authorizes its State Board of than 50 percent of milk fat. Health to adopt, “in so far as practicable, Colby cheese contains not more than the regulations from time to time promul­ 40 percent of moisture, and not less than gated under the Federal Food and Drug 50 percent of milk fat. Act.” These cheeses are made from milk Oklahoma requires that "the regula­ which may be pasteurized and which is tions and definitions adopted for enforce­ subjected to the action of harmless lactic- ment of the Federal Food, Drug and acid producing bacteria, present in such Cosmetic Art of June 25, 1938, shall be milk or added thereto. Harmless color adopted for the enforcement of this Arti­ may be added. Conventional production cle (Article 4, Chap. 24, Session Laws, methods are prescribed. . 1939— Pure Food, Drug, and Cosmetic A ct).” ■ Confusing Diversity in Butterfat Massachusetts (House Bill No. 134), Standards* and Montana (House Bill No. 5 0 ), have Bills for the enactment of food laws before them measures uniform with the are now before the legislatures in several Federal law and containing exemption states, some of them patterned after the for butter, cheese, and ice cream. Oregon model uniform law accepted and endorsed House Bill No. 79 passed the House by the Association of Food and Drug minus this provision, but we are assured Officials of the United States. While the that this oversight will undoubtedly be efforts of that organization have been rectified in the Senate. directed toward obtaining uniformity in Utah Senate Bill No. 102 and Ohio state food laws, the model bill does not House Bill No. 43 omit exemption of conform with the Federal Food, Drug, butter, cheese, or ice cream. and Cosmetic Act in at least one particu­ Another point on whidi effort should lar of great interest to the dairy industry. be exerted to bring about uniformity with No provision is made for the exemption the Federal Act is that of the butterfat of butter, cheese, or ice cream from the standard for butter. In the Federal requirement that added color must be de­ Food, Drug, and Cosmetic Act the defini­ clared on the label of the product. Such tion and standard for butter are preserved an omission in a state law comparable as before by making applicable to the with the Federal law can cause much new Act (in Sec. 902, Effective Date and regulatory confusion . Repeals), the Act of March 4th, 1923 Of the “Copeland type” food laws al­ (U.S.C. 1934 ed., title 21, sec. 6 ; 42 ready in effect, those of California, In­ Stat. 1500, ch. 268), defining butter and diana, Nevada, New Jersey, New York, providing a standard therefor. Tennessee, and Virginia grant this ex­ In some states the 80 percent butterfat emption to butter, cheese, and ice cream standard for butter is provided for by law. In such cases, where new food laws do not make provision for the adop­ * From Service Bulletin, American Butter Institute, Chicago, 111. tion of the Federal standard, it would be 112 L e g a l A s p e c t s well to make sure that the law providing fat in butter, allpwing a tolerance of 2.5 this standard is retained. percent, while nq provision is made for a Other states provide for a butter stand­ standard in Delaware, Maine, South Caro­ ard by regulation, and where such regu­ lina, and Texas. lations differ from the Federal standard A new Montana Food, Drug, and Cos­ efforts should be directed toward secur­ metic Act, following in its general pro­ ing the necessary change to bring about visions the Federal Act, is awaiting the uniformity. approval of the Governor. According to the Bureau of Dairy In­ The Arkansas legislature has just dustry publication "Legal Standards for passed a dairy law, to become effective Dairy Products” (1936), the following June 1st. This law incorporates the Fed­ states have by law provided for the Fed­ eral definition and standard for butter eral butterfat standard of 80 percent: (80 percent fat) and, in addition, defines Arkansas, California, Colorado, District other dairy products. Provision is made of Columbia, Idaho, Illinois, Indiana, for three grades of cream for butter man­ Iowa, Kansas, Maryland, Massachusetts, ufacturing purposes, namely, "Sweet Missouri, Mississippi, Montana, Nebras­ Cream”, "First Grade Cream”, and "Sec­ ka, New York, Oregon, South Dakota, ond Grade Cream”, with a definition for Tennessee, Utah, Virginia, Washington each. Enforcement of all provisions of and Wyoming. The same standard is the Arkansas law will be in the hands of provided for by regulation in Florida, the State Board of Health which, among Georgia, Louisiana, Nevada, Ohio and other things, is authorized to condemn Rhode Island. and denature wi|th harmless coloring all The double standard (80 percent fat unclean or unwholesome dairy products. and 16 percent moisture), still prevails On February 15th the Tennessee Food, in Alabama, Arizona, Connecticut, Ken­ Drug, and Cosmetic Act was approved, tucky, Michigan, Minnesota, New Hamp­ to become effective July 1st 1941. Ten­ shire, New Jersey, New Mexico, North nessee thus becomes the fourteenth state Carolina, North Dakota, Oklahoma, with a "Copelanjd type” food, drug, and Pennsylvania, Vermont and West Vir­ cosmetic act, thrit is, a law uniform in ginia. practically all provisions with the Fed­ Wisconsin requires 82.5 percent butter- eral· Food, Drug, and Cosmetic Act. 113

New Books and Other Publications

Proceedings of the First Food Con­ acid bacteria with fermented milk prod­ ference of the Institute of Food Tech­ ucts, and eight pages are .devoted to nologists. Held in Chicago, 111., June cheese. Twenty pages are devoted to lac­ 16, 17, 18, and 19, 1940. The Garrard tic fermentation, followed by chapters Press, Champaign, 111. 385 pages. $3.50. on sauerkraut, pickles, silage, and the This book contains forty-five articles above. A brief but practical discussion grouped under the following headings: in ten pages of 6 point type reviews prac­ 1. Process Engineering in Food Tech­ tices in the arts of detergency, disinfec­ nology. tion, and sterilization. 2. General Food Technology. Many references, some as late as 1939, 3. Effect of Processing on Vitamin numerous tables, chemical structural for­ Content of Food. mulas and charts support the text. 4. Technology of Food Preservation. The authors state that “Chappell and 5. Packaging of Foods. his associates of the Sheffield By-Products 6. Methods of Analysis and Control of Company and others of the research lab­ Unit Operations in Food Processing. oratories of the National Dairy Products 7. Microbiology in Food Processes. Corporation at Baltimore were largely re­ The papers are enriched with' tables sponsible for making the process (lactic and references of great value to the food acid from waste milk whey) a commer­ technologist. New applications of unit cial one.’’ As a matter of fact, the latter or­ processing are described for broadening ganization initiated, organized, and drove the base of food engineering and facili­ the research to successful completion, ably tating the production of better food more assisted by the former group who sup­ economically. plied raw material, plant space, equip­ ment, and much practical assistance. Industrial Microbiology, by Samuel C. The book is in no sense a laboratory Prescott and Cecil G. Dunn. McGraw- manual. It gives outlines, flow sheets, Hill Book Co., Inc., New York. 541 theory, and practise for general reference pages. $5.00. as well as for advanced class room in­ The authors state that the book is struction. written for students and readers who "Doctor Jones” Says— , by Paul B. have had somewhat extensive training in Brooks, M. D., New York State Depart­ biology and general bacteriology, and at ment of Health, Albany, N. Y. 110 least in the fundamentals of organic pages. 1940. chemistry and bio-chemistry. Outlines are This booklet is a collection of one given of the fundamentals of industrial hundred and fourteen sayings of "Dr. microbiology. Part I deals with the Jones,” with a full page picture of the yeasts; Part II, bacteria; Part III, molds; cast of the Health Hunters, including our and Part IV, specialized activities of all own Dr. Brooks who "plays” the part three in textile microbiology, detergency of Dr. Jones, the elderly country physi­ and sterilization, wood, and wastes. cian. A limited number are available The study of organisms for ripening upon request, while they last. All com­ butter and cream are considered to be­ munications should be addressed directly long to dairy bacteriology, although a to Dr.. Paul B. Brooks, State Office Build­ short chapter is devoted to some lactic ing, Albany, N. Y. 114

JOURNAL OF MILK TECHNOLOGY

Official Publication of the International Association of Milk jSanitarians

(Association Organized 1911)

Editors

W . B . P a l m e r , Managing Editor J. IJL Sh r a d e r , Editor Orange» N . J. V^ollaston, Mass.

Associate Editors

C. A. Abelb P. B. B r o o k s Sa r a h V. D ug^ 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 . HEINZMAN C 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. Washington, 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, III. 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 matjerial should be addressed to the sued bimonthly beginning with the January number. Editor, J. IJ. Shrader, 59 Wfnfchrop Ave., Wollas­ Each volume comprises six numbers. It is published ton , Maas. by the International Association of Milk Sanitarians, and is printed by The Chronicle Press, Inc., Orange, Membership and Dues: Active membership in the N . J ., U . S. A, Association is $3.Op per year, and Associate member­ 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, W. B. Palmer, 29 North Bay Street, Orange, N. J. JOURNAL OF MILK TECHNOLOGY, and other such matters should be addressed to the Secretary Manuscripts: All correspondence regarding manu­ of the Association, C. Sidney Leete, State Depart­ scripts, editorials, news items, announcements, and ment of Health, Albany, N, Ύ.

I nternational A s s o c ia t io n o f M i l k Sa n it a r ia n s

President, L. C. Frank ...... Washington, D. C. First Vi'ce-President, F. W . Fabian ...... East Lansing, Mich. Second Vice-President, C. A. A bele...... Chicago, III. Third Vice-President, R. R. Palmer ...... Detroit, Mich. Secretary-Treasurer, C. S. Leete .— ,...... State Office Building, Albany, N. Y . 115

Associations W hich Have D esignated the

JOURNAL OF MILK TECHNOLOGY

As T heir Official Organ

C a l if o r n ia A sso 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-President, F. E. Holiday, Detroit, Mich. Secretary-Treasurer, L. E. Nisson, 2707 I 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, III. M is s o 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, President, J. M. Burns...... Nevada, Mo. 2nd Vice-President, J. C. Krueger, Chicago, 111. Vice-President, C. P. Brandle...... Clayton, Mo. 3rd Vice-President, Oliver C. Hutter, Lake Secretary-Treasurer, G. M. Young, State Board Geneva, Wis. of Health, Jefferson City, Mo. Secretary-Treasurer, Donald V. Fitzgerald, Box 154, Cedar Lake, Ind. N e w Y o r k St a t e A s so c ia t io n o f D a ir y a n d M i l k I n 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, B. J. Stein...... Chicago Vice-President, J. F. Jansen____ Oneonta, N. Y. Vice-President, G. W . Shadwick...... Chicago Secretary-Treasurer, W . D. Tiedeman, State Treasurer, E. C. Scott...... Chicago Office Building, Albany, N. Y. Sergeant-at-Arms, Gilbert Gibson...... Chicago Secretary, P. H. Tracy, Dairy Department, Uni­ P a c if ic N o r t h w e s t A s s o c ia t io n versity of Illinois, Urbana, Illinois. o f D a ir y a n d M i l k I n s p e c t o r s President, E. Eugene Chadwick, Astoria, Ore. C o n n e c t ic u t A sso c ia t io n o f D a ir y 1st Vice-President, H. A. Tripper, Walla Walla, a n d M i l k I n s p e c t o r s Washington. President, I. R. Vail______Bristol 2nd Vice-President, Ebert M. Giberson, Wen­ 1st Vice-President, B. E. Bowen___ .Waterbury atchee, Washington. 2nd Vice-President, Harold Qark__ -Colchester Secretary-Treasurer, Frank W . Kehrli, Portland, Secretary-Treasurer, H. Clifford Goslee, State Oregon. 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, George Weber__—.Indianapolis, Ind. President, Μ. E. Dauer..._____ —St. Marys, Pa. Vice-President, R. H. Chapman, Indianapolis, 1st Vice-President, R. G. Vogel__Bradford, Pa. Ind. 2nd Vice-President, Maurice Farkes, McKees­ Treasurer, Theodore Tansy, Indianapolis, Ind. port, Pa. Secretary, E. H. Parfitt______Chicago, 111. Secretary-Treasurer, G. C. Morris, P. O. Box Assistant Secretary, W . K. Moseley, 315 N. De 141, Troy, Pa. 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 sso c ia t io n Secretary-Treasurer, Hi F. Brady.—Glenside, Pa. President, John B. Enright___—Fitchburg, Mass. 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 Vice-President, John H. Buckley....Lynn, Mass. President, Μ. B. Starnes______Dallas Secretary-Treasurer, Robert E. Bemis, Cam­ 1st Vice-President, T. H. Butterworth San bridge, Mass. Antonio. %nd Vice-President, Guy Wilkinson..___ .Tyler M etropolitan D a ir y T e c h n o l o g y So c ie 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. 11 6

Association News Chicago Dairy Technology Society • At the April meeting, Dr. A. C. Dahl- At the February meeting, Henry Wolf, berg, New York State Agricultural Ex­ Ambrosia Chocolate Company, gave a periment Station, will speak on "New Re­ very interesting talk on "Cocoas and search in the Manufacture of Ice Cream”. Chocolates for use in the Dairy Industry.” O. F. Garrett, At the March meeting, Oscar Olson of Secretary-T reasurer. the Chicago Mercantile Exchange talked on "The Functions of a Commodity Ex­ Michigan Association of Dairy and change” and more especially the value of Milk Inspectors futures trading as affecting the stabilizing The 14th Anpual Meeting of the Mich­ of the market for farm commodities. On igan Association of Dairy and Milk In­ Friday, March 14, the Society held its spectors was he|d at Grand Rapids, Mich­ annual party for members, wives, and igan, on Marcl} 12 and 13. More than girl friends. The party this year was held 125 city, county, and state inspectors and at the Club Minuet, where good food, field men attended. The meeting as in dancing, and entertainment was in order. former years w^is in conjunction with the C. Ha le, Michigan Allied Dairy Convention and Publicity Chairman. Supplies show. The program, consisted of papers and International Association of Milk discussions on tfie following topics: “Bot­ Sanitarians ■\ tle and Can Washing Problems” ; "Plumb­ A poll of the Executive Board indi­ ing Problems in the Dairy Plant” ; "Prop­ cates that a majority of the members de­ er Construction, of a Milk House” ; sire to hold our next annual meeting in "Handling Milk and Milk Products in Tulsa, Oklahoma, on October 27, 28, the Small Plant”, a resume of the suc­ and 29. Dr. Ross is Chairman of the cess of the U.^.P.A. Milk Ordinance in Local Committee on Arrangements. The Iron County. A slide film entitled "All Mayo Hotel has been selected for official Washed Up for Clean Safe Milk” and a headquarters. report on the progress of the four com­ mittees brought their accomplishments Metropolitan Dairy Technology Society up to date on the coordination of stand­ Dr. R. Adams Dutch'er, Pennsylvania ards for dairy farms, dairy plants and ice State College, spoke at the February Meet­ cream. ing on the subject, "Recent Nutrition Re­ Speakers inclpded Doctor H. A. Treb- search with Special Reference to' Milk ler of Sealtest Laboratories, Baltimore, and Milk Products.” His talk dealt main­ Maryland; John M. Hepler and W . S. ly with the very latest information on Feagan, Michigan Department of Health; vitamin research, paying special attention H. S. Adams, Flint; Tom Laughlin, to vitamin A, thiamin, riboflavin, nico­ Stambough; and A. J. Bell, Michigan tinic acid, ascorbic acid, vitamin B 6, and State College. The work of the com­ pantothenic acid. mittees on standardization which have Col. A. P. Hutchins, University of been working for two years to coordinate Pennsylvania School of Medicine, dis­ requirements anfl standards, was presented cussed, "The Role of the Dairy Industry in detail. All committees have done an in the National Defense Program”, at the excellent job and the membership was March meeting. left intact to continue for another year. J o u r n a l o f M i l k T e c h n o l o g y 117

Officers were elected for the coming Philadelphia Dairy Technology Society year. Due to the attendance of several Phila­ Plans are being made for the annual delphians at the meetings of the Metro­ summer conference at Michigan. State politan Dairy Technology Society (New College in July. This is a three day York), initial efforts were made to or­ conference or short course which is grow­ ganize a similar society in Philadelphia in ing in popularity each year. 1939. Harold J. Barnum, The first meetings were held in a class S ecretary-T reasurer. room in the University of Pennsylvania New York State Association of Dairy in the afternoon. These meetings were and Milk Inspectors sparsely attended on account of employ­ Members of the New York State Asso­ ment conflict of hours, so dinner sessions ciation of Dairy and Milk Inspectors are were started. These proved to be quite invited to submit promptly any sugges­ a success as evidenced by the increase in tions of subjects they would like to hear attendance from 21 in November 1939 discussed at the annual meeting of the to 114 in March 1941. Association scheduled to be held in Buf­ The society promptly designated the falo on September 24, 25, 26, 1941. Journal of Milk Technology as its official The Executive Committee is scheduled organ. Its year ends in May with elec­ to meet in Albany on March 28 to dis­ tion of officers then as no meetings are cuss the program for the meeting. held in July and August. Amendments to the New York State Professor Doan of the Pennsylvania Sanitary Code effective May 1, 1941, elim­ State College is to be the speaker at the inate Grade B pasteurized milk and cream, April meeting, Professor Dahle in May. leaving Grade A pasteurized as the only At the June meeting, the Society expects grade of pasteurized milk and cream, to visit the Eastern Regional Research other than Certified. The standards for this grade are the same as those set by Laboratory, located just outside of Phila­ the U. S. Public Health Service Ordinance delphia, for a two hour inspection tour and Code. Milk cooled on the farm is of the buildings. This institution will required to be cooled to not less than house a total of seventy-five laboratories 60° F. in operation. W . D. T iedeman, H. F. B rady, Secretary-Treasurer. Secretary-Treasurer: 118

Tulsa— The Oil Capital of the World R. G. Ross City Health Department, Tulsa, Oklahoma

Next October, several hundred mem­ Highway No. 66, sometimes called “The bers of the INTERNATIONAL ASSO­ W ill Rogers Highway”, and they’ll come CIATION OF MILK SANITARIANS through W ill’s famous "Claremore, U. S. are going to thank their officers and ex­ A.” Here they will find the beautiful ecutive committee for deciding to hold official Memorial which has been built to the 1941 convention in the “Oil Capital his memory, where his body will be of the World”, Tulsa, Oklahoma. buried some time this year and where For those who never have visited this many of his most treasured belongings are magic city of the southwest or who pos­ housed. sibly haven’t even traveled into this part There are many other interesting things of the country, it should be a real treat. to see in Oklahoma, regardless of the di­ For those who live in this territory, it rection from which our delegates will will be a wonderful opportunity to at­ come. tend a convention of the association with­ From the far west, for instance, the out traveling a far distance, for this will visitors will probably come by Boulder be the first time that the mid-section of Dam, Grand Canyon, and the Painted our country has been chosen. Desert. From the north, they’ll cross the The invitation to attend naturally will broad expanses of such states as Iowa, go to all those who are eligible to par­ Nebraska, Missouri, and Kansas. From ticipate in the association’s activities, and the south they’ll have a chance to come in all probability a very healthful in­ up through the state capital, Oklahoma crease in our membership will result. City, where oil derricks rise from the Those who will travel to Tulsa from front yard of the capital building and a generally easterly direction will pass, in the governor’s mansion. all probability, through the famous Let me urge you to start planning your Ozarks. If they come by car, they prob­ visit, now. Write to the Tulsa Chamber ably will approach over U. S. of Commerce for descriptive literature,

(1) Part of the imposing Tulsa skyline. Here a modern metropolis has risen, from Indian tepees to the towers of commerce, in the space of two decades. Here are the headquarters of more major oil companies than in any other city in the United States, the home offices of more petroleum industry firms than anywhere else in the world. It’s Tulsa, the Oil Capital! J ournal of Milk T echnology 119

or ask your favorite oil company or travel The Application of the Photelometer bureau to map out your route for you. to Kay and Graham’s Phosphatase There’s real pleasure ahead of the IN ­ Test. J. Wyllie. Can. Pub. Health Jour., TERNATIONAL ASSOCIATION OF 31, 147-155 (Mar. 1940). From Pub. MILK SANITARIANS, and here in Health Engin. Abs. X X I, Mi. 4. Tulsa we’re getting ready for your visit! A description of the use of the photo­ electric cell for the more accurate determ­ inations of the thoroughness of pasteur­ ization by use of the phosphatase test. The author gives an excellent description of the procedure used. In general the extent of pasteurization is recorded as the difference in readings on a microammeter scale between reagent controls and the test sample. The extent of pasteurization varies inversely as the difference in scale reading. A. E. Williamson. The Application of Phage Typing to Strains of B. Typhosus Recovered from Typhoid Fever. Kenneth F. Bran­ don. Can. Pub. Health Jour., 31, 10-12 (Jan. 1940). From Pub. Health Engin. Abs. X X I, Mi. 5. An account of 2 outbreaks of typhoid, 1 milk-borne and the other supposedly from crabmeat in which utensil washing with infected water was suspected. A technique for typing different strains of the organism was employed so that (2) Do you think Oklahoma is arid, chronic carriers are now known accord­ that Tulsa is a land-locked city? Here’s ing to the type of typhoid bacillus pres­ a picture taken on one of Tulsa’s own ent. This may prove to be useful in­ Mohawk Park lakes. The sailboats are formation when subsequent outbreaks real, and Tulsa is the home of some of occur. the country’s leading boatsmen. A. E. Williamson.

(3) Here’s a sample of "oil capital” philanthropy in Tulsa. This mansion once was the home of an oil millionaire. He gave it to Tulsa to use as an art center. It’s Philbrook Art Center, where I.A.M.S. delegates and their wives will be welcomed while at­ tending the 1941 conven­ tion. 1 2 0

"Doctor Jones" Says— * Getting compliance with health regu­ says, "you might just as well throw the lations (you remember we were speaking whole sanitary code out the window.” about regulations here awhile ago?) — Well— I remember my mother used to when it comes to enforcing ’em there’s say— "I want ypu to be as good as you what you might call two schools of can. I don’t expect you to be perfect,” thought. One of ’em: you’re supposed she says, "if you were perfect it wouldn’t to exercise a certain amount of judgment be you.” A suit of clothes is supposed and discretion— the spirit rather than the to have a complete outfit of buttons but letter of the law— first things first and so I’ll wear one any time with a button or on. Then there’s the all-or-nothing fel­ two missing before I ’ll go without any. lows: if the letter of the law ain’t met in The buttons— they’re all needed more or every particular, the whole thing’s out. less but some are relatively more import- I was at a meeting where they were ant than others. You take a suspender talking about a milk plant— whether it button, for instance— anyway, I don’t met the requirements and so forth. The know of any set of regulations that’s so report showed that everything that count­ perfect that it don’t require some judg­ ed most was O.K.—pasteurizing equip­ ment and discretion to apply ’em. A ment in good shape and well handled and hundred per cent compliance— it’s the all that and everything clean. There was desideratum, as the books says, but if I no question about the milk. But there get ninety-five per cent and all the im­ was one or two little things— a door in portant things done I figure it’s consid­ the wrong place or the cement floor had erable better’n not having any regulations a crack in it or something— I forget what at all. ’twas. Anyway, one of the older men Of course being reasonable’s one thing there— he said they’d met all the import­ and being lax— that’s something else. ant requirements; if ’twas him he’d ap­ Regulations that’re necessary— sloppy en­ prove the plant and let ’em fix up those forcement’s bad for all hands. But walk­ little things later on. But one of these ing in the "straight and narrow path”— hew-to-the-line fellows—he said "No, while it’s the thing to do, if there’s a §ir!”, not him. "Here’s the regulations,” tree in the middle of it, it may be neces­ he says, "and those things are required. sary to walk around it— if we want to get If you’re going to let ’em violate those where we’re heading for. Hitching our requirements and still approve ’em”, he wagon to a star, like Mr. Emerson said— it’s always safer to have enough slack in the tow-rope so we can keep the wheels * Health News, New York State Dept. Health, on the ground. Albany, N. Y., Jan. 6, 1941. PAUL B. BROOKS, M.D. V

121

National Cream Quality Program

A nation-wide program to improve the tion and destruction of unfit cream, carried out sanitary quality of cream for butter mak­ by or under the supervision of proper author­ ing has just been launched by the Amer­ ities, city, local, State, or Federal. In no case, however, should the fact that such authorities ican Butter Institute. On March 20, a may not be readily available deter any manu­ meeting of the industry was held in facturer from rejecting unfit cream. Chicago, made up of an audience of 3. WHAT IS UNFIT CREAM? It is cream nearly 300 men drawn from 25 states. that is cheesy, dirty, putrid, rancid, decomposed, or that contains oil or other foreign substances, Conducted under the auspices of the or is excessively foamy, or cream of the forego­ Cream Quality Committee of the Amer­ ing descriptions that would be classified under ican Butter Institute, the audience heard the American Butter Institute Mold Standard reports on the work done to date, and as No. 4. (Cream samples and can rinsings are to be considered unfit cream and shall be made plans for the future. Μ. E. Parker discarded at the station.) discussed a new departure in station can 4. EXAMINE ALL QUESTIONABLE washing equipment. Dr. B. W . Hammer CREAM OFFERED FOR SALE— Carefully stated that work on the Parsons method and systematically. Such examination should for the visual demonstration of mould in take into account ALL quality factors and should include testing by the Parsons method cream has preceded with such promise for visual demonstration of mold in cream. Re­ that within a reasonably short time, it is ject all unfit cream. probable that station operators, without 5. GET EXAMINATION RESULTS BACK special technical training, can determine TO BUYERS AND PRODUCERS— Give them whether a given sample is relatively high any and all reasons for rejection, including mold test pads. A careful check of tests from or low in mould. Mr. J. O. Clarke, Chief stations will reveal consistent shippers of ques­ of the Special District, Federal Food and tionable cream. Work with such stations and Drug Administration, in. addressing the through them with producers. meeting, stated that the federal govern­ 6. QUALITY FIELD WORK—with buyers ment was determined to prosecute vigor­ and producers, at stations, should be carried ously its program of quality improvement. on consistently. Field men trained in the use of the Parsons visual method and with a Members of the industry spoke from thorough grounding in quality cream produc­ the floor in hearty approval of the plans, tion methods should devote a portion of each and expressed readiness to take action. week to educational work. 7. BUY CREAM ON GRADE— see that Regulatory authorities from ten states grades are kept segregated at point of purchase. likewise approved the program, and indi­ 8. FACTORIES AND EQUIPMENT— cated a willingness to do all in their should be maintained in clean, sanitary condi­ power to insure its success. Financial sup­ tions at all times. port was promised, and a substantial fund 9. BUYING STATIONS AND EQUIP­ MENT·—should be maintained in clean, sani­ of $40,000 to $50,000 was quickly sub­ tary condition at all times. States which do scribed for the founding and first year’s not provide minimum requirements for the op­ work of an organization to coordinate, on eration of cream buying stations should be a nation-wide scale, the industry’s cream urged to enact such legislation or equivalent regulation. Cream should not be bought from quality improvement program. The pro­ stations which do not meet the minimum re­ gram for cream improvement is as fol­ quirements prescribed by law or regulation or lows: voluntary industry standards. 1. REJECT UNFIT CREAM! Rejection of 10. SPEED UP TRANSPORTATION—See unfit cream and refusal to pay for unfit cream that cream travels from cow to churn in the at station, plant, or buying point—a funda­ shortest possible time. mental principle that must be rigidly followed. 11. IMPROPER CONTAINERS KILL QUAL­ 2. GET UNFIT CREAM OFF THE ITY— Cream should be handled and held on MARKET—"out of circulation.’’ Condemna­ the farm and delivered to market in standard 122 National Cream Quality Program containers only— containers that meet the re­ 14. PLACE RESPONSIBILITY— Every butter quirements of state law or regulation. Syrup manufacturing establishment should have in it pails, lard buckets, preserving jars, cooking one person with full responsibility and author­ vessels, etc., cannot be properly cleaned and ity for the execution of cream quality proced­ sterilized, arid rusty or open-seam vessels of ures. whatever kind harbor bacteria which hasten the 15. SUPPLEMENTARY WORK — Further spoilage of milk and cream—they are a menace scientific investigation and effort directed to­ to quality. ward production pf a more satisfactory method 12. DO YOUR PART— Get behind quality for the return to patrons and cream buyers, of improvement work with a will. Get behind perfectly clean and sanitary containers. Exten­ the national plan, your state or area plan—give sive trials given to sterilization of farm milk them your strength. and cream utensils. Development of methods 13. PLAY SQUARE— Commit no act designed of cleaning cream containers, having in mind to interfere with the grading efforts of others, the complete removal of cream without intro­ nor use advertising material whatsoever designed duction of steam or water into containers, and to take advantage of their grading efforts. elimination of rinsings.

Flint Department of Health Produces The script, photography, and direction Sound Slide-Film is by the Flint Department. The pro­ The Department of Public Health, duction is a joint effort of the Divisions Flint, Michigan, recently completed a of Food, Health Education, and Labora­ fifteen-minute talking slide-film entitled, tories, and demonstrates that by consider­ “All Washed Up For Clean Milk” de­ able work but at a relatively small ex­ signed for use in educational activities pense, effective visual education .material with milk producers. can be developed. The recording, using The film tells the story of milk pro­ professional voices, was made by Audi- duction on an average, but good, dairy vision, Incorporated, 285 Madison Ave­ farm, with a department inspector nue, New York, from whom duplicate describing essential requirements to a new copies of film and record can be purchased producer when both visit a farm where milk is correctly produced and handled. at cost, which is #5.00 f. o. b. New York’. Fundamental principles of milk sanita­ Further details may be obtained from H. tion are stressed with particular emphasis S. Adams, Director, Division of Food placed upon the care, cleaning, and ster­ and Sanitation, Flint Department of ilizing of milking machines. Health, Flint, Michigan. Advertisements XI “BEHIND THE SCENE” SNAPSHOTS PROVE SEALRIGHT "TOPS" IN SANITARY PROTECTION

On this page you see three of the many reasons why Sealright is “Tops” in Sanitary Packaging Protection. These snap­ shots, taken in the great Sealright plant at Fulton, N. Y., typi­ fy the extreme care, the strict sanitary control that stand THIS EMBLEM behind every Sealright paper milk bottle, every Sealright SAFEGUARDS HEALTH bottle cap or container. Sealright spares no expense to safe­ When you see it on paper milk bottles, bottle caps and hoods, guard the purity of its products. That’s why millions of con­ or containers, you know that the manufacturer of the products sumers accept the Sealright Emblem as their assurance of the inside is extra careful of their purity. ultimate in sanitary packaging.

A STRICT RULE AT SEALRIGHT— "Wash your hands every MANUFACTURED UNDER STRICT LABORATORY CONTROL, hour/' is typical of the attention Sealright pays to every millions of Sealright packaging products are made daljy. Con- detail to insure the purity of its products. stant "double-checking" assures really sanitary products.

SEALRIGHT CONTAINERS ROUND' AND NESTYLE— for cottage cheese, ice cream and other moist foods.

SEALRIGHT PAPER MILK BOTTLES The modern, sanitary, busi­ EXTRA CLEAN PAPER— For Extra Clean Containers. Sealright ness-building container for makes a special highly sanitary paper, in its own mill devoted milk sold in stores. exclusively to paper for food packaging.

SEALRIGHT MILK BOTTLE CAPS Made in many styles— both C O M PA N Y, INC. cover caps and regular—to suit every capping need. . FULTON, N. y. Kansas City, Kansas' Los Angeles, California XII Advertisements

Since it is a first "line of defense" against high bacteria counts . . . successful, efficient washing of rr|ilk and cream cans is extremely important. Milk Inspectors and Sanitarians will be interested to know that milk plants in every state of the Union have found the answer to this essential sanitation - operation by using dependable

OAKITE COMPOSITION NO. 30

An interesting FREE booklet tells why this specially designed material produces sweet-smelling, clean cans day in and day out, at surprisingly low cost. W on't you write for your copy today so that you will have it in your files for reference?

DAIRY DIVISION

OF OAKITE PRODUCTS, INC., GENERAL OFFICES, 22 THAMES 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. ADVERTISEMENTS XIII

THIS ADVERTISEMENT in full co]or, appearing currently in Life, Collier's, Saturday Evening Post and Fortune Magazines, will be seen by millions of people. It is destined to create a greater demand for Ice Cream made with Dextrose. Manufacturers know that Dextrose aids in producing PURE DEXTROSE smooth textured, flavorful ioe cream SUGAR 'lIl:;;::',O' and ices. For further information liARD SYRUP CERE LOS E eCllON ~"ODUCT' write Corn Products Sales Co., 17 Bat- .urHUNG CD tery Place, New York. PURE DEXTROSE SUGAR ~ XIV Advertisements

index to Advertisers I - Aluminum Seal Company...... XVI American Can Company...... -IV Cherry-Burrell Corporation ...... VIII Corn Products Sales Co...... XIII Creamery Package Manufacturing Company ...... X Dairy Industries Supply Association—V I

The efficiency of chlorine as a bactericide had Difco Laboratpries ...... — Back Cover long been established. Unfortunately, the only Diversey Corporation, The ...... XIV types of chlorine products then available for this purpose readily lost their bacteria-killing Johnson & Johnson...... JII power. The need for a stable sodium hypo­ Mathieson Alkali Works, (In c.), chlorite was generally recognized and the problem of producing such a product was The ...... X V assigned to Diversey research chemists. National Carbon Company, Inc...... VII The discovery of Diversol was the result . . . sodium hypochlorite in a stable crystalline Oakite Products, Inc...... XII form! Quick-acting yet non-corrosive, Diversol's Pfaudler Co., The ...... V unique crystals seal in the active chlorine until dissolved in water. Diversol makes it possible Sealright Company, In c ...... X I to prepare solutions of definite strength of available chlorine quickly and easily. Easy to Sealtest, Inc...... X V II use . . . Diversol points the way to low counts Standard Cap £tnd Seal Corp...... U at low cost. Union Carbide and Carbon Corp...... VII THE DIVERSEY CORPORATION 53 W. JACKSON BLVD., CHICAGO, ILL. C \ 3 G - 0

~ ~ ~ t e a * n £ d roi dairy sanitation Advertisements XV

'lite Jlaut Go&t ΊΟαη, jto· ^/4e HTH-T5 LOW COUNT MILK Bt&uUye. CALF PAILS, HULK CANS, UTENSILS, MILKING MACHINE PARTS, SEPARATOR UNITS, ETC. <1U HTH-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 sani-^ 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 FREE 3 oz. sample and the HTH-15 complete Sanitation Program. THE MATHIESON ALKALI WORKS (Inc.) 60 East 42nd Street · NewYork # 1010C

Tell your story where an

increasing number of

Milk Sanitarians and Technologists

will see it.

Journal of Milk Technology

W hen writing to advertisers, say .you .saw it . in this Journal. XVI A dvertisements A BLUNT QUESTION FOR HEALTH OFFICIALS:

Do you know enough facts about Alseco Aluminum Hoods to pass judgment on their adoption by local dairies?

In the interest of public health, hundreds of dairies are adopting hoods or cover caps, of one kind or another, to seal their bottles. Local health officials must decide whether these hoods are acceptable. To do that intelligently requires full knowledge about the various hoods and caps. Questions that must be answered in­ clude : Is the protection afforded adequate? What happens under extreme temperature conditions? How about icing the cases? Can the necessary identification markings be accommodated? How is the hood applied? Is it convenient for the consumer to take off and replace? What does it cost to use it? The answers to these and other perti­ nent questions regarding Alseco Aluminum Hoods can easily he obtained from two sources. First, from a representative of the Aluminum Seal Company who will be glad to lay before you all the information about Alseco Hoods that has been revealed by more than 10 years of use in dairies. Second, by checking with health officials in some of the 1,500 communities where Alseco Aluminum Hoods are in daily use. For names of officials from whom you can obtain opinions and observations on the performance of Alseco Aluminum Hoods, write Aluminum Seal Company, 1347 Third Avenue, New Kensington, Pa.

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

"FIRST LINE OF DEFENSE"

The health o f the nation is of utmost importance, no matter what the "world conditions" may be. Good health of its citizens is the Nation's "first line of de­ fense". And we of Sealtest are proud to do our part in strengthening this defense— in helping to make the public more conscious of health; more desirous of it— in helping them secure dairy foods as pure and whole­ some as our scientific supervision can produce.

The Sealtest System and its Member Companies are Subsidiaries of National Dairy Products Corporation

SEALTEST, INC. 230 Park Avenue, New York City

W hen writing to advertisers, say you saw it in this Journal. BLOOD AGAR P lates for Examination of Milk

T he use of blood agar plates is recommended for the detection and the differentiation of streptococci in milk.

Bacto-Heart Infusion Agar is an excellent base for the preparation of blood agar. Upon this medium, enriched with sterile defibrinated blood, the streptococci produce characteristic zones of hemolysis. The base medium is readily prepared and sterilized in the usual manner. After it has been cooled to 45 °C. five per cent sterile defibrinated blood is added and plates are poured or tubes are filled and slanted at once.

The examination of milk for the presence of hemolytic streptococci is especially indicated whenever the milk supplies are suspected of having caused epidemics of septic sore throat or scarlet fever. Routine examination for streptococci is also indicated in the production of raw or certified milk.

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

DIFCO LABORATORIES INCORPORATED DETROIT, MICHIGAN

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