JO U R N A L O F MILK TECHNOLO

4 Number 3 MAy-JUNE, 1941

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

Also 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 π Advertisements

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

The patient work of sanitation and pub­ YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection o f the Welded “nix” to the public drinking cup. And W ire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard­ problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami­ sterilized milk and cream bottles. nation. Yet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth. It’s strong new low-price set-up that can be easily enough to resist heavy icing or rough suited to the requirements of every handling. And it has ample space for dairy, large or small, that uses any printing your name, address and all standard type bottle. Board of Health required information.

STANDARD CAP AND SEAL CORPORATION 1200 Fullerton Avenue Chicago, III. Advertisements

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HAf'lO'i/ti W 't n w H i

d o i n g

O t / R f * r T FOR BETTER FILTRATION

Useful facts • For years Johnson & Johnson Filter Service developed by Men have spent most of their time in the field, studying farm filtration problems. Our labora­ l& i field and tory staff has also worked extensively on farms laboratory men and at milk plants. This has enabled us not only to produce Rapid-Flo Disks that are un­ excelled for fast, efficient filtration, but to make available to dairymen much useful information on milk filtration and better sediment standards.

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

Drop

I of M ilk .. filled with foreboding, starts Looks down to see what kind on its journey from filling of a container it’s headed for. machine into container.

Is delighted to discover it’s a' Recalls with pleasure that the Serenely awaits its packag­ Canco paper container. number of bacteria in a Canco ing in the Canco paper con­ Knows that milk is c o m ­ container is so small as to be tainer, content in the knowl­ p le t e ly m e c h a n ic a lly filled insignificant from a public edge that there is no safer, and sealed in Canco contain­ health standpoint^ cleaner way to package milk.3 ers, eliminating handling by American Can Company, 230 human hands. t Park Ave., New York, N. Y.

I, Lueck,R.H.,Tanncr>F.W ,> 2. Sanborn, J. R ., Breed, R. S., 3. Tanner, F. W., Journal of Wheaton, E., Observations The Sanitation of Paper 1 Milk Technology, January, on Problems Relating to Milk Containers. Milk 1939. Paper Milk Bottles. Journal Dealer, April, 1939. of Milk Technology, No­ vember, 1938.

The Canco Paper M ilk Container

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

ARE yOU UP-TO-DATE ON THE LATEST MILK STORAGE TANK DEVELOPMENTS There's news about Glass-Lined and Stainless agitator shaft simplifies cleaning and Steel Milk Storage Tanks and it’s just out in meets exacting requirements. the new Pfaudler Bulletin No. 606. In it, we 4. The sanitary one-piece rotary seal for the demonstrate how Pfaudler Engineers have stream­ agitator is the last word in sanitary engi­ lined storage tank sanitation for quickest clean­ neering. ing. 5. All Pfaudler Milk Storage Tanks are built We suggest that you send right now for your to meet varying pressure requirements. copy and then compare these storage units These are just a few of the highlights of the point for point with any on the market today. newest Bulletin No. 606. Your copy awaits Then, and only then, will you appreciate the your written request. full value of Pfaudler design: 1. All Pfaudler Milk Storage Tanks are built THE PFAUDLER CO.. with deep dished heads with large knuckle radius— sounder and more sanitary con­ Executive Offices: struction. Rochester, N. Y. 2. All fittings are of "hook type", quick and easy to remove from the tank opening. They can be taken apart in a matter of seconds. 3. A new sanitary motor drive with detachable

Please send me Bulletin No. 606 ! Name ...... Company ...... PFAUDLER Address ...... VI Advertisements

Priorities Are in E ffe ct /

Stainless steel, the basic material for the manufacture of machinery and equipment for the dairy industries, has been placed under a priorities system. Aluminum also is subject to priorities. Quite possibly in a short time other raw materials will be similarly affected. DISA member companies are making every effort to cooperate in the nation's defense pro­ gram. At the same time they are doing all in. their power to maintain their usual standards of service in order that your organizatipn may not be inconvenienced. Will you, too, cooperate! DAIRY INDUSTRIES SUPPLY ASSOCIATION, INC.

of Safety

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

• The claims made for the prodnction of irradiated vitamin D milk in the "National” Type YN Milk Irradiator at the time of its introduction a little more than two years ago have been more than fulfilled. Introductory advertising on this unit claimed a capacity o f4,000 pounds per hour o f400 U.S.P. unit muk. Reports received from milk plants operating YN units showed that actual operating schedules were much higher than this figure. Conservative capacities established by the experi­ ences of the industry itself now show that the "N a­ tional” YN unit irradiates fluid milk at the rate of 8,000-10,000 pounds per hour at a 400 U.S.P. unit potency. Despite this increase in production rate the design of the YN irradiator remains essentially the sa™-e today as it was when the unit was introduced. National Carbon Company, Inc. is proud of this record.

, . tu rate of 17*500 !35 U.S.P. unit mi'k “ Q^ ePrndUintensity of radiation can at ,he p ..ate of adjacent milk processing equipment.

WRITE FOR COMPLETE INFORMATION ON THIS UNIT

Carbon S a la s Division: Cleveland, Ofiio

NATIONAL CARBON COMPANY, INC. GENERAL OFFICES Unit of Union Carbide and Carbon Corporation 30 East 42nd Street, New York, N. Y.

BRANCH SALES OFFICES New Y0,V, Pittsburgh, Chlcjgo, St. L du Ii . S a n F r SnSt|, 0

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

An even greater washer than the M odel' C" . .. handles all size bottles from 1 > pt. to 2 qt., without adjustment . . . fourteen bottle treatments . . . high, uniform soak­ ing temperature . . . remarkably fine washing perform­ ance . . . little bottle damage, less water, less washing powder . . . exceptionally rugged . . . fully enclosed yet instantly accessible . . . 4, 6, 8, 10 and 12-wide sizes . . . capacities from 24 to 110 bottles a minute . . . described and illustrated in new colorful Bulletin G-387.

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ί r t f a s 1 J

CHERRY-BURRELL CORPORATION · 427 W Randolph Si CHICAGO JOURNAL OF MILK TECHNOLOGY

Official Publication of the

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

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

(For complete Journal information, see page 170)

CONTENTS Page No. Editorials ...... ■...... -...... -...... 121 A Milk-Borne Typhoid Outbreak Traced to Dairy Water Supply— T. R. Meyer, R. Phillips, Η. E. Lind, L. M. Board ...... -...... 123 High-Temperature, Short-Time Pasteurization and Its Practical Application to the Dairy Industry— J. L. Hileman and H. Leber...... 128 Deaeration as a Means of Retarding Oxidized Flavors and Preserving the Vitamin C of Milk— P. F. Sharp, E. S. Guthrie, D. B. H an d ...... 138 The Angle Sanitary Fitting— Paul F. Sharp...... 144 An Inventory of Some Methods of Milk Control— W . H. Boynton and I. V. Hiscook ...... 147 The Control of Mastitis— L. E. B o b er...... 152 How Can the Small Milk Producer Meet Pasteurization Requirements?— J. H. Frandsen ...... 158 We Look at Milk Inspection— J. H. Shrader...... 161 Scientists Start Search for New Food Values In Dairy Products...... 166 Legal Aspects ...... 167 New Books and Other Publications...... 169 Information Concerning the JOURNAL OF M ILK TECHNOLOGY...... 170 Officers of Associated Organizations ...... 171 Association News ...... 172 New Members ...... *...... 175 Committees for the Year 1941 ...... 176 Tulsa ...... 177 "Dr. Jones” Says— ...... 180 Index to Advertisers...... X IV

Copyright 1941, International Association of Milk Sanitarians X

Advertisements

Mv #98

Clean Cans Are Vital to a Quality Product

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H

CP Straightaway and Rotary Can Washers Are Engineered to Assure a QUALITY-PROTECTING overhauling and reconditioning may be in Washing and Diying Job. order. But if your washer falls down on the job because of poor design or because in considering ways and means for it is overworked or worn out or if per­ quality improvement, don't overlook the chance you still wash cans by hand, then receiving room. Right there may be the you do need a new washer. place to begin. W e make can washers of both the Clean cans are vital to a quality straightaway and rotary types. They are product. W e suggest you check up on all good machines. One of them will fit your equipment and methods. If you your needs. Check up on your can wash­ have a can washer in good condition, go ing equipment and methods. If you are over it to see that it operates at top not fully satisfied with your present re­ efficiency, temperatures right, volume sults, call in the C P M an or write nearest right, cans come off clean and dry. Some branch office.

THE CREAMERY PACKAGE MFG. COMPANY 1243 WEST WASHINGTON BOULEVARD - - - - CHICAGO, ILLINOIS Sales Branches In 18 Principal Cities

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

Volume 4 May-June, 1941 Number 3

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

Disease Outbreaks Traced to Milk The United States Public Health Service has just published its compilation of disease outbreaks conveyed through milk and milk products in the United States in 1939, as reported by the respective state health authorities. The total figures are as follows: Total number of cases in communities affected...... 2509 Total number of deaths...... - ...... -..... - ...... - 7 These outbreaks involved the following diseases, with the respective number of cases: Disease , Number o f cases Dysentery ...... 324 Food poisoning and Gastro-enteritis ...... 595 Paratyphoid fever ...... —- ...... 24 Scarlet fev er...... -...... 42 Septic sore throat...... 1282 Staphylococcus, albus and aureus ...... 154 Typhoid fever ...... 51 Undulant fever ...... —...... 4 Unknown ...... 33

2509 The classification of scarlet fever and septic sore throat is not sharp, so that the sum total of the cases under both headings is more reliable than the breakdown. The outbreaks were traced to the following dairy products: Product Number of outbreaks Milk: raw ...... 22 pasteurized ...... 5 canned ...... 1 uncertain ...... 2 Cream ...... 3 Ice Cream ...... 8 122 Editorials

Cheese ...... 2 Buttermilk ...... 2 Butter ...... -...... 1 (In some instances, two or more of these products were involved in the same out­ break.) Two epidemics of septic sore throat were traced to raw milk distributed by deal­ ers who received their milk from cows suffering from acute mastitis following teat injury. In both cases, hemolytic streptococci of the human type were isolated from the milk. The five outbreaks traced to pasteurized milk supplies are of particular interest to sanitarians. The elucidation of the causes are valuable are guides to milk sanitari­ ans in their enforcement procedure. In one of these outbreaks, the milk was delivered by the dairy in a dirty bottle. Onset of illness occurred after all the milk had been consumed, so no samples were available. Samples at later delivery were all negative. A very severe outbreak affected one-hundred and sixty cadets at a military insti­ tute. The milk was pasteurized, but this milk was clearly the vector. An investiga­ tion of the milk supply established the presence of a case of gastroenteritis in a milker at the dairy supplying the milk. This man, on the evening cif the day of onset of the illness, had substituted in the pasteurizing plant, filling ten-gallon cans. An inspec­ tion of the dairy showed that the milk was subject to the possibility of a contamina­ tion by thirty-three individuals beween the time it is pasteurized and its serving to the cadets at meals. The recommendations made following the outbreak were not promptly carried out, with the result that a second outbreak occurred. A paratyphoid fever outbreak was traced to several bottles of capped milk which had been submerged in the flood water of the storage room. Such a contamination, of the pasteurized milk in the closed bottles indicated the possible seepage of the sewage through the caps. The typhoid fever from infected butter was traced to a carrier who made and sold butter manufactured from unpasteurized cream. J. H. S.

A New Service Suggested An interesting suggestion, meriting careful consideration, has come indirectly from Walter Tiedeman of the New York State Department of Health. Noticing that a trade publication devotes some of its space to items in'the Spanish language, he calls attention to the frequency of requests for information coming from Spanish­ speaking countries to the south of us, concerning activities in our field in North America. A page or two of items and resumes of important articles, printed in Spanish, in each issue of this Journal, he believes, might contribute something to the Pan-American good-will so essential to defense of the western continents, and spread the gospel of milk sanitation, to say nothing of gaining new subscribers for the Journal. P. B. B. 123

A Milk-Borne Typhoid Outbreak Traced to Dairy Water Supply T. R. Meyer, Rosemary Phillips, Η. E. Lind, Leonard M. Board Health Commissioner, Directors o f Nursing, Laboratory, and Sanitation Divisions, St. Louis County (Missouri) Health Department, Clayton, Mo.

The value of several frequently crit­ occurred, eight (8) families bought milk icized principles of milk sanitation was from the unsupervised dairy. Two pa­ graphically demonstrated by a milk-borne tients, a single man and a single woman typhoid fever outbreak which occurred in reported that they had drunk cream in St. Louis County, Missouri, in July, 1940. coffee in two separate homes where ty­ A small cash and carry raw milk dairy in phoid fever cases had been traced to the an unincorporated area was established as above dairy. the source of the outbreak, resulting in The first cases, four in one family, twenty-six cases. There were no deaths. were reported to the County Health De­ partment on July 20th (Saturday), by Distribution of Cases the St. Louis City Isolation Hospital.* by Sex and Age Epidemiological investigation made the Age period Total same day disclosed the questionable milk years persons Males Females supply and a picnic at a fishing lake in 1 to 4 5 3 2 an adjoining county as possible sources 1 to 9 4 1 3 10 to 14 5 4 1 calling for further investigation. Three 15 to 19 1 0 1 additional cases, from another family, 20 to 24 0 0 0 were reported to the County by the City 25 to 34 7 3 4 Isolation Hospital on July 23. These 35 to 44 .4 2 2 Totals 26 13 13 cases resided in St. Louis City, but ob­ tained their milk from the same dairy in DISTRIBUTION OF CASES the County as the first family. Further­ Age distribution. The 26 cases were more, peculiarly enough, this latter family evenly divided as to sex. All patients had visited the same lake camp ground at consumed whole raw milk or cream from the same time as the former family. the dairy in question. Lack of any rec­ ords o f sales prevented the obtaining of DAIRY INVOLVED number of exposed persons. Despite the lack of sufficient informa­ Distribution by Families. There were tion to establish definitely the source, twenty-six cases in ten families in which steps were taken to close the "dairy. No typhoid fever occurred. Eight of the milk was sold after July 23rd, the day families lived in the City of St. Louis, the second group o f cases was reported. two in St. Louis County. This action was justified by subsequent Distribution was as follows: case reports which indicated the dairy as the only possible source common to all. One case in each of four families Furthermore, a sanitary survey of the Two cases in one family camp ground visited by eight of the pa- Three cases in each of two families Four cases in each of two families Six cases in one family * Facilities of this hospital are available to county communicable disease patients— (County Hospital iso­ Among the ten families where typhoid lation facilities are limited.) 124 Typhoid from Dairy Water Supply

tients revealed no likely source other than received no bactericidal treatment at the insanitary privies. No reports have been dairy. A significant factor was that cus­ received of cases among patrons of the tomers’ containers were frequently rinsed camp who did not use milk or cream from in clear water at fhe milk house. the dairy under suspicion. The entire output of the dairy, about Reference to the chart indicates that all 80-90 gallons daily, Was sold to customers cases were infected prior to closing of the at the farm. A majority of the customers dairy, with all but three cases having were residents of St. Louis City, where their onset before that date. The fact the sale of raw ipilk is prohibited. (See that a search of previous typhoid case accompanying spot map). Although the reports failed to disclose a single case County Health Department has an exten­ where the dairy involved in this outbreak sive milk sanitation program, enforcing was given as the source of milk supply the Standard Milk Ordinance in twelve would seem to support the belief that a county municipalities with a combined combination of circumstances were re­ population of 125,000, it has no juris­ sponsible for the sudden outbreak. diction in unincorporated areas. The dairy involved had formerly pro­ The spot map illustrates the location duced milk for a St. Louis plant, but had of cases, with a large majority in the City failed to comply with Standard Ordinance of St. Louis. provisions, and its permit had been re­ voked by the City Health Department SEARCH FOR CAUSE about two years prior to this outbreak. Failure to discover a typhoid carrier The result was the usual story, a cash and among the four dairy employees proved carry raw milk business, with customers an obstacle in establishing the actual furnishing their own containers which source of infection. The owner stated Journal of Milk T echnology 125

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2 O ||..I J i l l · b 7 8 9 1 0 I/ IZ 13 14 IS 16 17 IB 19 ZO 2/ ZZ 23Z4ZSZ6Z7ZB29 30 P a y s OF Mo n th - J uly 1940 Onset of Cases positively that no other help had been hauled in a cylindrical steel tank on a used and no visitors had been present truck. However, the water for this pur­ recently. The water supply, a concrete pose was obtained from a public water cistern, had of course been checked and supply hydrant. Actual witnesses con­ found positive for the coliform group of firmed this contention, and there is little organisms, but thorough sanitary surveys reason to doubt it as the distance is less did not reveal any logical possibility of than one-half mile and the charge is nom­ human fecal contamination. inal. Samples collected from the hy­ The finding of B. typhosis organisms in drant and from rinsings of the tank were the cistern water was a real surprise to presumptively negative for the coliform the investigators. Efforts to uncover the group of organisms. The quality of the source of these, organisms, however, have public water supply is as near to being not succeeded. There is no residence above question as present knowledge and nearer than one-quarter mile to the cis­ methods of treatment and analysis permit. tern. A sanitary pit privy 200 feet from The hauling tank is riveted and con­ the cistern served the employees. The structed with closed ends. It is owned privy and barnyard area are lower than by the dairy operator. No doubt exists the ground surface at the cistern and of his statement that it is used for no drainage is away from the cistern to a other purpose. He further insists that large ditch which is dry during summer this tank has been used by no other per­ months. The cistern top is elevated two sons for any purposes whatever. or three feet above surrounding ground There is a remote possibility, about the level, and no floods had reached the cis­ only one not substantially disproved, that tern for several years. Inspections of the milk containers may have been contam­ cistern from the inside, after pumping out inated by a customer who is a carrier. the water, disclosed only a few hairline Such contamination may have reached the cracks, and the nearest ground-water level cistern after the container was rinsed in during dry weather is over 40 feet deep. the milk-house. Back-siphonage from the Persistent questioning drew an admis­ milk-house wash vats could occur if the sion that dry weather had recently caused pressure system should fail, a leaky a shortage of water, so that the cistern check valve exist, and the water faucets be had been filled several times with water submerged in the water in the vat, prob­ 126 Typhoid from Dairy Water Supply ably ,by use of hose lengths on these Fourteen of the cases treated at the faucets for filling vats. The bottom of Isolation Hospital were discharged as re­ the suction pipe in the cistern is several covered. On September 21, 1940, four feet below the level of the wash vats, of the cases were still in the hospital. and the depleted supply of cistern water LABORATORY INVESTIGATIONS would make the above occurrence possi­ ble. Stool and urine specimens were col­ As a result of publicity accompanying lected over a period of eight days from this outbreak, one city in St. Louis County the four regular and two occasional dairy has already adopted a compulsory pas­ employees. The twenty-three stool and teurization ordinance and several other eight urine specimens failed to reveal any cities have similar measures under con­ evidence of the infecting organism, sideration. Several raw milk dairies have Eberthella typhosa. One stool specimen voluntarily decided to install pasteurizing was found positive for B. paratyphus *'B” equipment. organism; however, this finding was be­ The dairy responsible for the outbreak lieved to be of no significance in this has not resumed the retail business and outbreak.* has tentatively decided to 'prepare for The presence of B. colt in large Grade A pasteurized milk. numbers in two milk samples indicated Among the many stool and urine ex­ unusual contamination, in view of the aminations made in the St. Louis County fairly satisfactory milking methods em­ Health Department laboratory, the ty­ ployed. phoid bacillus was isolated in the stools The eight water samples examined for of three healthy persons with no history coliform organisms, qualitatively and of the disease. In one family, residents quantitatively, included the dairy-farm of the City of St. Louis, the father, Mr. well and cistern, the public supply used G , was sent to the Isolation Hospital. for replenishing the cistern, and the tank His wife and two children came to the truck. County during his illness, and were con­ The cistern was regarded with increased sequently placed under supervision by the suspicion because of the high incidence St. Louis County Health Department until of B. colt organisms-—most probable their return to their homes in St. Louis. number as high as 180,000 per 100 ml. Two positive ^tool specimens, nine days Transfers from the positive tubes show­ apart, were obtained from' Mrs. C. and ing confirmation in the M.P.N. or B. colt one positive stool specimen was obtained were made on inhibitory media (Tetra- from her seven-year-old boy. In the fam­ thionate Broth and Shigella-Salmonella ily where the six cases were treated at Agar). With the inhibition of B. coli home, one positive stool specimen was organisms suspicious colonies isolated obtained from a ten-year-old girl in the from two confirmatory broth tubes were family with no history of typhoid or un­ inoculated onto differential media (Rus­ explained illness. Several subsequent sell Double Sugar Agar and Kilgler’s stool specimens in all three cases have Iron Agar). Presumptive positive evi­ been negative. dence of typhoid bacilli was confirmed Two of the cases treated at Isolation by the routine carbohydrate fermentation Hospital were discharged as convalescent and finally completed with the agglutina­ carriers with positive urine or stool. Both tion test against specific anti-typhoid live in the City of St. Louis and will be serum. supervised by the St. Louis Health De­ ’'‘Confirmation of this probably non-pathogenic or­ partment. ganism was made at City Hospital N o. 1, St. Louis. Jo u r n a l o f M il k T e c h n o l o g y 127

CONCLUSIONS 3. The need for adequate regulation 1. A typhoid fever outbreak resulting and supervision of dairies in unincor­ in twenty-six cases was traced to a small porated areas is again demonstrated. cash-and-carry raw milk dairy. . 4. Findings pointing to the dairy water 2. The source of infection was appar­ supply as the infecting source, furnish a ently established as the dairy water sup­ graphic example of a potential hazard be­ ply, a cistern, samples of which contained coming an actuality. Safeguarding the E. typhosus organisms. A combination water supply should not be limited to pro­ of circumstances was probably responsi­ tecting the source, but should include ble for the contamination of the cistern elimination of possible cross-connections with typhoid organisms. and back siphonage.

New York City Milk. Charles E. North. New of the work of this commission, the grading of York State Jour, of Med., 40, 1320-1327 milk was adopted in 1914. (Sept. 1, 1940). Pub. Health Engin. Abs. The milk industry installed laboratories for xxi, Mi, 1 1 . bacterial testing of milk in the country and in There is a direct relationship between medi­ the city. A staff of veterinarians was em­ cine and the milk supply of cities. The growth ployed to examine cows especially for mastitis. of medical bacteriology in the eighties and A staff of milk inspectors in the employ of the decline of breast feeding compelled atten­ the industry instructed dairy farmers how to tion to the protection of cow’s milk for arti­ install sanitary equipment and practice the ficially fed infants. Medical bacteriologists sanitary technic. This system quickly elimin­ roved that clean milk contained very few ated dirt and bacteria from milk of thousands acteria while unclean milk contained very of dairy farms. The volume of this milk grew many. Their work also proved that a pasteur­ rapidly from 1914 to 1940. izer that is properly designed and operated From the single milk station at Homer in will kill more than 99 percent of the bacteria 1911 with 10,000 quarts of milk daily, this in milk. These methods and costs were pro­ Grade A business has grown to 47 stations, hibitive as a means of testing the great sup­ producing 918,157 quarts daily. Every mother ply of milk for the city or for the industry. in the city learned that Grade A was a symbol Flash pasteurization was used by the milk in­ of clean milk and that this milk was for in­ dustry but was not accepted as reliable by fants. In May 1940, the board of health medical men. Through the efforts of the Health adopted a new milk law, abolishing grades Commissioner of New York City in 1902-03, and substituting a single grade to be known and again in 1 9 1 0 -13, the health department as "Approved Milk." increased its laboratory services and the hold­ D. W e b s t e r J o n e s . ing method was developed. In 1910 the New York Milk Committee organized a program for the production of A New Yardstick for Measuring Sewage Pol­ sanitary milk, interesting dairy farmers by pay­ lution. W. L. Mallmann. Sewage Work ing premiums for milk found to be within Journal, Vol. 12, No. 5, September 1940, pp. fixed bacterial standards. The N. Y. Dairy 875-878. Pub. Health Engin. Abs. xx, S, 95. Demonstration Company was incorporated to The use of streptococci instead of coliform carry on this work. The demonstration was bacteria as an index of fecal pollution is advo­ very successful and proved that simple sanitary cated because of the tendency of coliform technic on any dairy farm produced milk with bacteria to multiply under certain conditions. less than 10,000 bacteria. Streptococci are thought to represent more ac­ An epidemic of diphtheria broke out in the curately the actual decreases in pathogenic or­ village of Homer, N. Y., where this demonstra­ ganisms than the coliform group. The use of tion was in progress. Children on three of the a modified broth containing a 1:5000 concen­ dairy farms were infected. As a result of this tration of sodium azide inhibits the growth of epidemic and the order to pasteurize all milk, gram negative organisms while allowing gram pasteurization became permanent. The value positive bacteria to grow unhampered, giving a of the milk committee had been proved and practical routine test for the examination of resulted in the appointment of a special com­ samples for the presence of streptococci. mission to draft new milk laws. As a result R. W. Kehr. 128

High-Temperature, Short-Time Pasteurization and Its Practical Application to the Dairy Industry * J. L. Hileman and Henry Leber Dairymen’s League Co-operative Association, Inc. Syracuse, N. Y., Poughkeepsie, N. Y.

ADVANTAGES AND DISADVANTAGES there are two others that are often men­ During recent years the number of in­ tioned: stallations for pasteurizing milk by the 1. Economy in the use of heat and re­ high-temperature-short-time method has frigeration. increased rapidly. As a result of the de­ 2. Small temperature differential be­ velopment of reliable means for control­ tween heating medium and milk, ling the temperature and time of holding with less danger of cooked flavors in these continuous-flow pasteurizers and and other undesirable effects of also as a result of the demonstration that overheating. pathogenic bacteria are destroyed in milk The first of these advantages is de­ pasteurized by this method (1, 2, 3, 4, 5, pendent upon the very efficient regenera­ 6, 7), many departments of health have tive heating and cpoling obtained with approved this method of pasteurization, the plate regenerators, and the second and the dairy industry has been quick to on the very efficient heat transfer in the follow this approval by plant installa­ final plate heaters. Both of these advan­ tions. tages can be obtained equally well by the Each of the two methods of pasteur­ use of plate regenerators and heaters for ization has advantages over the other. preheating milk to be pasteurized by the Among the advantages of the high-tem- low-temperature-1 ong-time method, so perature-short-time method may be men­ that it is scarcely valid to claim them as tioned the following: exclusive advantages for the high-tempera- ture-short-time method. 1. Great economy of floor space. The following may be listed as disad­ 2. ' Elimination of part of the personal vantages of the high-temperature-short­ element by the use of automatic time method of pasteurization. controls. ■ · 1. Lack of flexibility, especially in 3. Elimination of over-holding of large installations. milk. 2. Smaller absolute margin of safety 4. Elimination of the thermophile due to the extremely short holding problem. time. 5. Elimination of certain chances of 3. Higher bacteria counts with many contamination of the product be­ milk supplies, with greatly in­ cause the entire apparatus is a closed creased cost of laboratory and field system that cannot be opened dur­ work to hold these higher counts ing operation. down. In addition to the above advantages, 4. Not only are total bacteria counts higher, but in at least some milk

* Paper read before the joint meeting of the In­ supplies the percentage of alkali- ternational Association of Milk Sanitarians and producing bacteria is higher. Data the New York State Association of Dairy and Milk Inspectors, October 18, 1940. showing this are available from Journal of Milk Technology 129

r/A f£ I# S£CO/VOS F ig u r e l Time-Temperature Relationship in the High-Temperature Short-Hold Pasteurizer.

one plant and are being obtained duo-short-time machine. Figure 1 shows for other plants. These data will the time-temperature relationships in this probably be published at a later particular method of pasteurization. date. Whether or not this prepon­ Because of its commercial importance, derance of alkali-producing bac­ a comparison of cream volumes on milk teria is to be considered as a real pasteurized commercially by the two disadvantage will depend upon fur­ 1 ther study of the organisms, their methods is given in Table . As can be growth rates, etc. seen, there is no significant difference in References in this paper to commercial cream volume per one percent of fat apparatus for pasteurizing milk at 161° when milk is pasteurized by the two F. for 16 seconds refers to the so-called methods.

T a b l e 1 Comparison o f cream volume on milk pasteurized commercially at 143° F. for 30 minutes and at 161° F. f o r 16 S e c o n d s . Pasteurized at 143° F, for 30 minutes. Pasteurized at 1 6 1 ° F. for 16 seconds. ------:---- *------. i ,------Λ------. Percent Ml. of cream Percent of Percent Ml. of cream Percent of of fat on 500 ml. cream per of fat on 500 ml. cream per in milk of milk one percent in milk of milk one percent of fat of fat 3.8 65 3.42 3.9 68 3.48 3.7 60 3.25 4.5 75 3.33 3.6 65 3.61 3.9 65 3.33 3.6 65 3.61 3.8 68 3.57 3.7 62 3.35 3.85 69 3.58 ' 3.7 65 3.51 3.8 68 3.57 3.7 . 64 3.45 3.8 72 3.78 3.68 63.71 3.45 3.93 69.28 3.52 130 High-Short Pasteurization

Because of the importance attached to tubes usually rose to 144° F. in about 5 the destruction of phosphatase and of minutes and remained there. These colon organisms as criteria of proper pas­ tubes were then cooled by immersing teurization, Table 2 gives data showing them in a bath of cold water. results reported by two department of For laboratory pasteurization at 161° health laboratories over a period of seven F. for 16 seconds, 5 ml. of milk were months on the phosphatase test of 66 placed in sterile, 4 dram homeopathic samples of bottled milk and on the ab­ vials on which the aluminum caps were sence of colon organisms from 55 samples screwed tight. The entire vial was com­ of bottled milk, pasteurized at 161° F. pletely immersed in water at 165° F. A for 16 seconds. No positive phosphatase thermometer dipped into 5 ml. of milk tests were reported, and only 3 (or 5.5 in a test tube of the same diameter as 161 percent) samples contained colon organ­ the vials. The temperature reached ° 2 isms. These data indicate that organisms F. in about minutes, whereupon the of the colon group are in no Sense ther- vials were removed and held in the air 16 moduric in milk pasteurized commer­ for seconds, then dipped into cold cially at 161° F. for 16 seconds. The water, without immersing the caps. The 162 three samples giving positive tests for temperature usually rose to about ° F. colon organisms were probably recontam­ and dropped back to about 160° F. dur­ inated in some way during bottling, dis­ ing the 16 seconds. Expanding air in tribution, or laboratory examination of the vials prevented water from entering the milk. the vials during heating. T a b l e 2 The Scharer field phosphatase test showed all sample? to be properly pas­ Summary of reports by two department of health laboratories on colon organisms and on teurized. Bacteria counts (at a dilution phosphatase in bottled milk pasteurized com­ of 1 :100) are summarized in Table 3. mercially at 161° P. for 16 seconds. Reports One important poipt in this table is that cover a period of seven months. the two methods of laboratory pasteuriza­ Colon tion gave very similar counts where the Phosphatase organisms counts were low, bpt the counts differed Number of samples 66 55 Number unsatisfactory 0 3 more and more as they became higher. Percent satisfactory 100 94.5 On the other hand, the counts by the two high-temperature short-hold methods LABORATORY PASTEURIZATION BY BOTH showed (with considerably more con­ METHODS sistency) the opposite trend. Where the In order to illustrate the differences in counts on the samples pasteurized in the count obtained by the high-temperature laboratory at 161° F. for 16 seconds were and low-temperature method? of pasteur­ under 5,000, the commercial pasteuriza­ ization, 125 different lots of raw milk tion gave counts nearly 5 times as high, that were to be pasteurized in the com­ but, as counts increased, the difference de­ mercial plant at 161° F. for 16 seconds creased, till the two came together at were also pasteurized in the laboratory 45,000. However, the three highest- by both high-temperature and low-tem­ count groups contained too few samples perature methods. For laboratory pas­ to establish the exact point of converg­ teurization at 143° F. for 35 minutes, 5 ence very definitely. ml. samples were introduced into sterile, Figure 2 shows graphically how the cotton-plugged test tubes. One test-tube counts on the samples pasteurized in the contained a thermometer. The test-tubes, laboratory at 161° F. for 16 seconds met held in a rack, were immersed, so as to those on the samples pasteurized by the cover the milk, in a water bath held at other laboratory method when the counts 144°-l45° F. The samples reached were low, and meets those on the milk 143° F. in 2 to 4 minutes, and were held pasteurized in the commercial apparatus 35 minutes. The temperature in the test when the counts were high. J ournal of Milk T echnology 131

Tablb 3 Comparison of arithmetic averages of counts on milk pasteurized by three methods. Grouping according Number Laboratory Laboratory Plant e Ratio of Ratio of to the plate count of pasteurization pasteurization pasteurization counts on counts on of the milk samples at 143° F. for at 16! ° F. for at 161° F. for milk milk >asteurized in the 33 minutes 16 seconds 16 seconds pasteurized pasteurized {aboratory at 161° in the at 161» F., F . for 16 seconds laboratory, plant/lab. 1 6 1 ° /1 4 3 ° Up to 5,000 15 4,107 3,640 17,000 0 .8 8 4.67 5,200 to 10,000 37 7,687 7,703 19,897 1 .0 0 2.58 10.200 to 15,000 29 11,028 12,400 25,669 1.11 2.07 15.200 to 20,000 21 15,314 17,819 3 1 ,3 6 2 1.16 1.76 20.200 to 25,000 10 16,240 21,840 30,560 1.34 1.40 25.200 to 30,000 6 14,600 28,067 36,067 1.92 1.29 35.200 to 40,000 6 24,600 35,833 46,733 1.46 1.30 40.200 to 45,000 1 1 1 ,0 0 0 45,000 45,000 4.09 1 .0 0

Total and average 125 11,168 13,761 25,932 1.23 1.88

THERMODURIC ORGANISMS This requires a large amount of labora­ The larger number of bacteria surviving tory work and of field work, all of which when certain milk supplies are pasteur­ adds to the processing cost. An effort ized by the high-temperature-short-time has been made to determine the most method probably have no public health practical and economical means of detect­ significance. If this were not true, our ing what farms bring milk containing health departments would not have ap­ excessive numbers of thermoduric bac­ proved this method of pasteurization. teria. However, these same health departments The rather extensive literature on are tending to make their bacterial re­ thermoduric bacteria in milk refers chiefly quirements more and more severe, so that to those organisms capable of surviving it becomes necessary to eliminate these pasteurization by the low-temperature- thermoduric bacteria from the raw sup­ long-hold method. A review of this ply, which means eliminating them from literature has been published in the Jou r­ the milk of each individual producer. nal of Dairy Science (8), and for that

- Count of milk pasteurized in the laboratory at 145°F. for 55 minutes.

F ig u r e 2 Relationship between-Counts on Milk Pasteurized in Three Different Ways, as the Counts Increase. 132 High-Short Pasteurization reason, no attempt will be made to re­ of pasteurization on the milk of indi­ view it here. vidual producers, and therefore the data In studying methods for examining of Table 4 were obtained. large numbers of samples of milk from In most of the tables of this paper individual farms for bacteria surviving which show averages of bacteria counts commercial pasteurization at 161° F. for on a number of samples of milk, logarith­ 16 seconds, the question arises as to what mic averages have been included for temperature should be used in laboratory those who may wish to see them. How­ pasteurization of the milk of individual ever, in no case have the higher arith­ producers. Control of time and tem­ metic averages been omitted, as has been perature is somewhat easier in laboratory done in much recently-published work. pasteurization at 143° F. for 35 minutes From the table it will be seen that than at 161° F. for 16 seconds. How­ ever, the latter method is less time-con­ when plates were incubated at 37° F., suming and it seems logical to believe counts averaged 41 percent higher on the samples pasteurized at 161° F. for 16 that results might approximate commer­ cial high-temperature pasteurization more seconds than on the samples pasteurized nearly if the laboratory pasteurization at 143° F. for 35 minutes. were by that method also. The data in It is interesting to note that incuba­ Table 3 and Figure 2 indicate that this tion of plates at 32° C. caused a much is true in mixed plant milk, especially in larger increase in count with the sam­ those samples where the counts tend to ples pasteurized at 143° F. for 35 min­ be high. However, it seemed desirable utes than with those pasteurized at the to make a comparison of the two methods higher temperature, so that the arith-

Figure 3 Microscopic Appearance of Micrococci. Taken jrom Bulletin 566 of the New York State Agricultural Experiment Station at Geneva. Journal of Milk Technology 133

T able 4 Comparison of plate counts on samples of milk from individual farms, pasteurized in the laboratory at two different temperatures. Dilution was 1:100. Plates were incubated at 37° C. and at 32° C. Number Incubation Pasteurized at 143 ° F. Pasteurized at 161 ° F. Ratios of average samplesof temperature for 35 minutes for 16 seconds counts, l6l ° /143° Arith­ Logar­ Ratios Arith- Logar- Ratios Arith- Log- metic ithmic of counts metic itnmic of counts metic arithmic average average arith./log. average average ;irith./log. averages averages count count count count 105 3 7 ° C. 2,801 9 8 6 2 .84 3,973 1,086 3.65 1.41 1.10 105 3 2 ° C. 6,9 3 0 1,851 3.74 7,329 1,637 4.47 1.05 0.88 Ratios of average counts, 32°/37° 2.4 7 1.87 1.84 1.50 metic average counts on the two series high thermoduric counts (over 5,000 pet of samples were nearly identical when the ml. was considered to be high), that dilu­ plates were incubated at 32° C. tion was adopted for routine control, Because the higher counts obtained on thereby taking advantage of the smaller samples pasteurized at 161° F. for 16 amount of sterile equipment required. seconds agreed more closely with the This problem of thermoduric bacteria counts obtained by commercial pasteur­ in pasteurized milk has been consider­ ization at that temperature and time, the ably magnified by the adoption of tryp- method was adopted for routine control. tone-glucose-extract-milk agar as standard Another question that arises in the by the American Public Health Associa­ examination of large numbers of sam­ tion (9 ). To illustrate the effect of the ples for thermoduric bacteria is the feasi­ change from the old to the new standard bility of using 0.1 ml. of pasteurized agar, Table 6 has been assembled. It is milk in the plate, thereby avoiding the especially significant that the new agar necessity of using a dilution bottle and gave lower counts on the three Grade A a second pipette. Table 5 shows a com­ samples, while counts on the other prod­ parison of counts on 1:10 and 1:100 ucts were much higher with the new dilutions for 252 samples pasteurized at agar. In case of a supply such as the 143° F. for 35 minutes and on 351 sam­ Grade B milk pasteurized commercially ples pasteurized at 161° F. for 16 sec­ at 143° F. for 30 minutes, where the onds. In both cases the 1:100 dilution new agar gave an average count over gave average counts about 90 percent twelve times as high as did the old agar, higher than the 1:10 dilution. Because it is usually possible very quickly to bring of the fact that the 1:10 dilution was the count on the new agar down to a satisfactory in detecting producers with satisfactory level by using the informa-

T able 5. Comparison of counts on laboratory-pasteurized samples of producer’s milk ivben plated at Number dilutions of 1:10 and 1:100. Ratio of samplesof Dilution 1': 10 Dilution 1:100 Average1:100/1:10 counts, Arith- Logar-A Ratio of Arith- Logar- Ratio ol Arith- Logar- averagemetic averageithmic averagethe two averagemetic averageithmic averagethe two averagemetic averageithmic count count arith./log.counts count count arith./log.counts counts counts Pasteurization at 143° F. for 35 minutes 252 1,985 6 9 8 2.85 3,801 1,357 2.80 1.91 1.94 Pasteurization at 161° F. for 16 seconds 351 2,282 514 4.43 4,277 9 7 9 4 .36 1.87 1.90 134 High-Short Pasteurization

T a b l e 6 Comparison of plate counts made with new and old standard agar on pasteurized milk and cream. Type of product Number Count on old standard Count on new standard Ratio of counts, and method of of agar agar new agar /old agar pasteurization samples Arith- Logar- Arith- Logar- Arith- Logar- metic ithmic metic ithmic metic ithmic average average average average averages averages Grade A milk, pasteurized commercially at 143° F. for 30 minutes 3 1,866 1,777 8 66 832 0.46 0.46 Grade B milk, pasteurized commercially at 143° F. for 30 minutes 17 2,870 2,306 35,093 21,523 12.22 9.33 Grade B heavy cream, pasteurized in die laboratory at 143° F. for 30 minutes 20 17,650 9,732 37,300 33,473 2.11 3.43 Grade B milk, pasteurized commercially at 161° F. for 16 seconds 10 17,860 14,048 33,020 29,724 1.84 2.11

tion that is now available on the detec­ Grade A milk. Data in this table as tion and elimination of thermoduric bac­ well as in Table 6, indicate that Grade A teria. However, the new agar does in­ milk contains few thermoduric bacteria. crease the difficulty of meeting the It is indeed unfortunate that economic increasingly severe standards on bacteria and political conditions should require counts on all pasteurized products except abandonment of a system which has pro­ those with very low counts. duced a milk supply of the really high Table 7 shows results of determina­ quality of that formerly recognized as tions of the number of thermoduric bac­ Grade A by New York Gty. teria in the milk of individual producers CONTROL OF THERMODURICS delivering to plants approved as Grade A by New York City until the recent There are in the literature many papers adoption of a single standard of milk by showing a connection between large num­ that city. Samples were pasteurized at bers of thermoduric bacteria and dirty 161° F. for 16 seconds and plates were farm utensils, especially milking ma­ made with 0.1 ml. of milk and fryptone- chines. Table 8 shows that this same glucose-extract-milk agar. Incubation was connection of thermoduric bacteria with for 48 hours at 35°-37° C. It is interest­ milking machines existed at the plant ing to note the very small percentage of where this work was done. Table 9 counts over 5,000 in this pasteurized shows, however, that nearly half of the

T a b l e 7 Thermoduric counts on milk from Grade A Farms, Plant Date Counts under Counts 1,000 to Counts over Total 1,000 5,000 5,000 A ■ t------\ a A dumber Percent' 'Number Percent Number Percent Number Percent 1 Sept. 1939 39 70.9 14 25.5 2 3.6 55 100.0 Oct. 1939 42 76.4 6 10.9 7 12.7 55 100.0 Apr. 1940 54 90.0 4 6.7 2 3.3 60 100.0 2 Feb. 1940 150 92.5 9 5.6 3 1.9 162 100.0 3 Aug. 1939 79 90.8 6 6.9 2' 2.3 87 100.0 Journal of Milk Technology 135

Table 8 Relationship between milking machines and the number of high counts for each producer over a period of eight months. The minimum number of counts for each producer was twelve. Rating of Number of Number of Number of Percent of producer high counts producers milking milking in group machines machines Bad Over 4 38 27 71.0 Fair 1 to 3 78 17 21.8 Good None 263 38 14.5

•Total 379 82 2 1 .6 farms having milking machines at this The second step consisted of incubat­ plant went through a period of 8 months, ing the pasteurized samples after the with 12 counts of thermoduric bacteria, plates had been made, and then examin­ without once giving a count of over ing the milk microscopically. This proved 5,000 per ml. Inspection of farms where to be more successful than examining the thermoduric counts were high usually raw milk. Table 10 shows the results of revealed a dirty milking machine or such a procedure at two plants. The occasionally a dirty pail.or strainer. samples of milk from individual farms were pasteurized at 161° F. for 16 sec­ T a b l e 9 onds and plate counts were made. Then Number of high counts over a period o f eight the samples were warmed to 37° C. and months on milk from 82 farms having milking machines. Minimum number of counts for incubated at that temperature for 7 hours, each farm was twelve. and smears were made and examined Rating of Number of Number of Percent of microscopically. Plate counts of 5,000 producer high counts producers milking or over were considered to be poor, and in group machine if micrococci were found in the incu­ farms in group bated samples, then the smear was called 10 Bad Over 4 27 33.0 poor. Table shows a comparison of Fair 1 to 3 17 20.7 the results, assuming that a plate count Good None 38 46.3 of 5,000 or over was always poor. At Plant 1 remarkably accurate grading was Total 82 100.0 obtained with the microscope, 97.78 per­ The pasteurization and making of plate cent of all samples, and 80.64 percent counts on large numbers of samples of of the poor samples, being correctly milk from individual farms is a rather graded by that means. Results at Plant 2 expensive procedure because of, the were not quite so good. It is interesting amount of labor and equipment involved. to note that another laboratory in the Therefore, it seemed desirable to devise Dairymen’s League organization worked a simpler method for determining which out independently an almost identical pro­ producers have high thermoduric counts. cedure for the same purpose. While Early in this work, smears were made on results are not as yet perfect, it is felt raw samples from individual farms and that there is a very good possibility of examined microscopically for comparison developing a method for detecting farms with the thermoduric counts on the same bringing milk with high thermoduric samples. It was quickly found that the counts without the necessity of making a many reports in the literature that total plate count. counts on raw milk bear no relationship Figure 3, reproduced from Bulletin to thermoduric counts were correct, so 566 of the New York Agricultural Ex- that microscopic examination of the raw .periment Station at Geneva, shows the milk was worthless as a means of picking appearance of these micrococci under the out milk with large numbers of thermo- microscope. If one of the incubated pas­ duric bacteria. teurized samples contains many of these 1 3 6 High-Short Pasteurization

T a b l e 10 Relationship between the presence of micrococci in pasteurized incubatefl samples o f milk from

Pjant 1 Plant 2 Total number of samples examined 1,079 227 Percent of good samples. (Plate count under 5,000). ^0.65 88.55 Percent of poor samples. (Plate count over 5,000). 19.35 11.45 Percent of total correctly graded on the basis of micrococci in the in­ cubated pasteurized samples. 97.78 91.63 Percent of total incorrectly graded on the basis of micrococci in the incubated pasteurized samples. 2.22 8.37 Percent of good samples correctly graded on the basis of micrococci in the pasteurized incubated samples. ς>8.82 96.02 Percent of good samples incorrectly graded on the basis of micrococci in the pasteurized incubated samples. 1.18 3-98 Percent of poor samples correctly graded on the basis of micrococci in. the pasteurized incubated samples. 90.64 57.69 Percent of poor samples incorrectly graded on the basis of micrococci in the pasteurized incubated samples. (9.36 42.31 large clumps, it almost always has a high solved in 90 gallons of fresh water, and plate count immediately after pasteuriza­ this solution is again circulated for 30 tion. to 60 minutes at about 160° F. A spe­ CLEANING OF PLATES cial pump should be provided for this Another very important and very prac­ cleaning operation, since the cleaning tical problem in connection with the use agents will damage the milk pump. The of high-temperature-short-time pasteur­ dilute acid (containing only 0.1 percent ization is that of washing the equipment. phosphoric acid) dissolves the lime salts In large installations there are large num­ from the milk film, leaving only casein, bers of plates, sometimes approaching which is easily dissolved by the mild 300. Burning on of a milk film occurs alkalies. After the alkaline treatment, to some extent, and its removal by alka­ the apparatus is again flushed with cold line cleansers is very difficult, especially water, opened, and each plate is brushed because of the indentations made in the with a brush dipped into dilute alkaline plates to promote efficient heat transfer. washing powder solution, followed by However, the plates are usually of stain­ thorough rinsing. IJsually, there is little less steel, so that weak acids may be used or no milk residue to be brushed off in cleaning. Immediately after pasteur­ after the treatment described. ization is completed, the equipment is thoroughly flushed by pumping cold ACKNOWLEDGMENT water through it to cool the plates and Thanks are tendered to Messrs. W . T. prevent more burning On of the milk Hansen, R. Doolittle, and C. Moss for film. Then one or two quarts of phos­ assistance in carrying out the experi­ phoric acid (containing 20 percent of mental work, and to Miss Betty Stead acid) are mixed with about 90 gallons for assistance in analyzing the data. of water and circulated through the apparatus at a temperature of about 160° B ibliography F. for 30 to 60 minutes. Smaller sys­ 1 . Anonymous (Editorial). Advantages of tems will need less acid, but the propor­ High-Temperature, Short-Time Pasteuriza­ tion. Dairy Ind., August, (1938). tion of acid to water given is sufficient. 2 . Dahlberg, A. C. The Margin of Safety Be­ After this, the acid is thoroughly flushed tween the Thermal Death Points of the out with cold water. Then one or two Tubercle Bacillus and the Thermal Cream pounds of almost any of the mild alka­ Layer Volume Impairment in Pasteurizing t Milk at Various Temperatures. New York line cleaners, such as soda ash, trisodium (Geneva) Agric. Bxpt. Station, Tech, Bull. phosphate, or sodium silicate, are dis­ 203 (1932). J ournal of Milk Technology 1 3 7

3 . Mattick, A. T. R. and Hiscox, E. R. High- lished Report on Tests of the Electropure Temperature Short-Time Pasteurization as a Method of Milk Pasteurization. February Commercial Process. Eleventh World’s Dairy 28, 1928. Congress Scientific Report, 3, p. 344 (1937). 7. Final Report (Unpublished) of the Com­ 4. Mattick, A. T. R. and Hiscox, E. R. _ High- mittee Appointed by the Secretary of Health Temperature, Short-Time Pasteurization: (Pennsylvania) to Study the Electropure The Destruction of Tubercle Bacilli and Process of Milk Treatment. December 21, Phosphatase in Large-Scale Plant, Medical 1926. Officer, 61, 177 (1939). 8. Hileman, J. L. Thermoduric Bacteria in 5. Holmquist, C. A. and Tiedeman, W. D. Re­ Pasteurized Milk. A Review of Literature. port to Matthias Nicoll, Jr., Commissioner /. Dairy Sci. 23, 1143 (1940). of Health for New York State. February 9. American Public Health Association. Stand­ 28, 1940. Unpublished. ard Methods for the Examination of Dairy 6 . Wachter, L. M. and Gilbert, Ruth. Unpub­ Products (1939).

Plastic Acid Dippers For a long time, the dairy industry has than 11,000. Shipments are expected to been looking for acid dippers made of be made within a few weeks, and then- other material than glass. Glass used after rapidly. These dippers are clear as around a dairy plant is a hazard that is glass, are light in weight, and are said tolerated only because there has been to be practically indestructible even un­ nothing else available to replace it. Now, der rough usage. The price is 10 cents the American Butter Institute has spon­ sored the development of a plastic acid each, f.o.b., Chicago. dipper of the 9-ml. size. , The Associa­ It would be well if a plastic graduate tion now has on file orders from mem­ could be made available for measuring bers and non-members totaling more flavors in food plants in general.

Restaurant Sanitation. Health News, N. Y. Sanitation of Food Markets. Chas. N, Shaw. State Department of Health, Vol. 17, No. 31, The Sanitarian, Vol. 3, No. 2, July 1940, pp. July 29, 1940, p. 128. Pub. Health Engin. 35-36. Pub. Health Engin. Abs. xx, Mi, 60. Abs. xx, Mi, 63- The public market is a spot where there is At a conference of health officers and pub­ • visible, as well as intangible and invisible, lic-health nurses, emphasis was made on the evidence to the public that the various health washing of eating, drinking, and cooking uten­ services are functioning for its benefit. Fol­ sils at a temperature of 1 2 0 ° F., and the use lowing the primary assumption that the mar­ of a good detergent, followed by rinsing at a kets are clean, it would seem that all filth and temperature of not less than 170° F., which disease germs are brought in. To eliminate would result in not only thorough cleansing, this possibility, it should be a legal require­ but would also yield without further treatment ment that only healthy individuals with clean of disinfection a bacterial count within the hands, clean clothing, and clean habits be al­ limits specified in the N. Y. State Sanitary lowed to handle and dispense food for human Code. The code requires a total bacterial consumption. count per utensil of not more than 10 0 , free from bacilli of the coliform group. The total The second source of contribution of filth bacterial count has been found to be the most and disease-spreading germs to food is rats. adequate index of the cleanliness of. utensils, They are not only carriers of bacteria and para­ and that the temperature of wash and rinse sites but also transmitters of a number of their waters, the detergent used, and method of diseases. Ratproofing should be a requirement washing are of major importance. A study is in all food-handling establishments. Roaches being made of various detergents. Three gen­ are another problem that should be controlled, eral methods were enumerated by which satis­ as well as street dust, faulty refrigeration, and factory results can be obtained: The use of other faulty means of sanitation. There should single service containers; washing by hand, using a good detergent and rinsing in clean be authority to fix responsibility of meeting water maintained at 170° F. or more; and and maintaining standards of sanitation and washing in any efficient and properly operated cleanliness in order to protect the public machine. . Walter A. Reiman. health. Μ. K. Havens. 138

Deaeration as a Means of Retarding Oxidized Flavors and Preserving the Vitamin C of Milk * Paul F. Sharp, E. S. Guthrie, and D. B. Hand Cornell University, Ithaca, N. Y.

We have been working for a number throughout New York state was found of years on the development of methods to average 2.9 mg, per liter. The milk for preserving the vitamin C of milk and industry, as it is now operating, is doing the prevention of the development of the a rather poor job pf preserving the vita­ oxidized' flavor. The removal of the dis­ min C which was originally present and solved oxygen by deaeration seems to be the failure of nutritionists to consider the most practical method of attaining milk as a source of vitamin C in the diet this end ( 1). is largely justified. On the other hand, Ordinarily the amount of vitamin C if we preserve the vitamin C which the present in milk is considered to be of cows put in the milk, we will raise appre­ minor nutritional significance. Actually ciably the vitamin C nutrition of the there is in the milk obtained each year nation and milk must then receive con­ from the cows of the United States ap­ sideration as a source of vitamin C. proximately as much vitamin C as is The question arises as to how much of present in our entire citrus crop. If the the vitamin C of the original fresh milk vitamin C originally present in the milk is present at the time the milk is delivered and milk products which enter human to the milk plant. The answer is 18.9 consumption were preserved, it would ap­ mg. per liter; the average value for mixed proximate that in half the citrus crop of night’s and morning’s milk. At one the United States. If the vitamin C plant the night’s milk delivered in the which is present in fresh milk were pre­ morning averaged 18.8 mg. per liter and served, then one quart of milk would be the morning’s milk delivered in the morn­ equivalent to the juice of one orange so ing about 20.6 mg. per liter. Among far as the amount of vitamin C is con­ various patrons the amount present in the cerned. When viewed in the light of milk ranged from 13 to 28 mg. per liter. these figures, the preservation of vitamin The milk decreases in vitamin C content C in milk is important from the stand­ from the 18.9 mg, at the time it is re­ point of the milk industry and of the ceived at the milk plant to about 2.9 at nutrition of the nation. the time it is consumed in the larger Milk, as freshly drawn, contains, on cities. the average, 22.2 mg. of vitamin C per We analyzed milk for vitamin C and liter. A quart is only slightly less than oxygen content during the various steps a liter. The vitamin C content of 1,502 in its passage through a country milk samples of commercial bottled pasteur­ shipping plant, and found only a slight ized milk obtained in various cities decrease in vitamin G during passage. A summary of the results is given in Table 1. However, when samples * Presented at joint meeting of the International Association of Milk Sanitarians, and the New taken at the various stages were held York State Association of Dairy and Milk In­ cold for five days, the disappearance of spectors, New York, October 17-19, 1940. Pub­ lished in greater detail in the Proceedings of the vitamin C increased progressively in the 33rd Annual Convention of the International As­ samples taken after increased handling sociation of Milk Dealers, Laboratory Section. Atlantic City, October 21, 1940. in the plant. In general, two factors J ournal of Milk Technology 139

T able 1 milk before and after shipment to New Changes in oxygen and vitamin C content on York City were determined. Data ob­ the passage of milk through a country re­ tained from a specific shipment are pre­ ceiving plant. Oxygen Vitamin C content sented in Table 2. This milk was an- Start 5 days Tabxb 2 mg. mg. mg. per 1 . per 1 . per 1 . Shipment by tank car to New York City Patrons’ cans 6.09 18.9 1 1 .6 Oxy- Vita- Weigh tanks 7.05 18.5 9.7 gen min C Pump reservoir 7.65 18.4 9.4 mg. mg. Tank truck 9.68 18.3 5.6 per 1 . per 1 . Tank cars 9.19 17.7 5.1 8:50 a. m. loaded % full 9.9 18.6 10:40 p. m. arrived N. Y. yards 9.5 14.4 would operate under these conditions to 11:45 p. m. transferred to truck 10.3 13.9 accelerate the rate of disappearance of 12:40 a. m. weigh tank in plant . 1 1 .1 13.9 vitamin C. The first could be an in­ crease in the copper content of the milk alyzed at the country shipping plant, again as a result of copper dissolved from the after arrival at the New York yards, and equipment, and second, an increase in the after trucking and transferring to the oxygen content of the milk. The in­ weigh tank in the city pasteurizing plant. crease in oxygen content of the milk dur­ It will be observed that the oxygen con­ ing its passage through the plant is also tent of the milk' increased slightly and shown in Table 1. The milk is very that a rather definite decrease in vitamin nearly saturated with oxygen at the time C content occurred. Check determina­ it is shipped from the plant. Milk in tions on samples of patrons’ milk held in the udder of the cow is practically oxy­ glass make it highly probable that the gen-free. If the milk is removed from copper contamination incident to the pas­ the cow’s udder without contamination sage of the milk through this plant was with oxygen, it does not develop the the main cause of the decrease in vitamin oxidized flavor and its vitamin C content C content during the time interval in­ does not decrease on holding. Oxygen volved in shipment. Samples represent­ is introduced into the milk in the process ing over half a million pounds of milk o f milking. The cold milk is approxi­ taken on arrival at New York City had mately half saturated with oxygen at the an average vitamin C content of 13.9 mg. time of delivery to the plant. As the milk per liter with a range of 11.2 to 16.0. passes through the plant the oxygen con­ The oxygen content averaged 10.3 mg. tent is increased due to successive dump­ per liter with a range from 9-3 to 11.7 ings and pumpings from one vat into mg. per liter. another. Leaky pipe unions and pumps Studies were made o f the vitamin C also serve as a means of increasing the and oxygen content of milk during its oxygen content of the milk. passage through several large pasteuriz­ Even though equipment in the up-to- ing plants in New York City. Table 3 date city pasteurizing plant may be made shows the results which were typical of of stainless steel, yet many of the pas­ the samples obtained at various steps in teurizing plants as well as the country a plant which was pasteurizing by the shipping plants use tinned copper equip­ long-hold method. ment from which the tinning has worn It is noteworthy that a considerable off, and bronze pumps, Thus the milk amount of oxygen was expelled from the arrives at the city with a greatly-increased milk as a result of heating to the hold­ copper and oxygen content and these two ing temperature by means of an external contaminants greatly accelerate the de­ tubular heater and that the oxygen lost struction of vitamin C in the milk and was regained in the cooling and bottling the development of the oxidized flavor. process. These results do show that the The vitamin C and oxygen content of oxygen content was reduced during hold- 1 4 0 Deaeration for Preserving Vitamin p

T a b l e 3 Vitamin C, oxygen content, and oxidized flavor score of milk at various stages of passage through holder Pasteurization in large milk plant. Attained at once After holding 4 days /------*------\ r------*------\ Oxygen Vitamin yitamin Oxidized C C flavor score mg. per I. mg. per 1 . m.gper'l. 1 Weigh tank 9.85 15.7 2.4 — 2 Storage tank 9-85 14.7 4.1 — 3 Balance tank to pasteurizer 9.9 15.7 3.4 — · 4 Start hold 6.05 15.4 5.1 3 5 End hold 5.1 1 1 .1 3.4 3— - 6 Top surface cooler after exchange 8.15 9.4 0 2 + 7 Bottom surface cooler 8.85 9.1 0. 3 8 Surge to bottler 10 .36 8.7 0 3— 9 Filler bowl 10.53 8.7 . 0 3 10 Bottle 10.7 9.1 0 3

ing at the pasteuri2ing temperature and More oxygen was dissolved in the milk as this may be of some advantage. An ap­ a result of the passage of hot milk over preciable amount of vitamin C disap­ the surface cooler than was dissolved by peared from the milk during the thirty- the passage of col]d milk. This anomaly minutes holding. is to be explained by the fact that the hot The amount which disappeared in these milk spread more uniformly jover the experiments is very much greater than cooler than did the cold milk. the amount which disappeared in labora­ The vitamin C and oxygen content of tory experiments in which milk uncon­ milk during the various stages in its pas­ taminated with copper was pasteurized in sage through a plant using plate heaters glass bottles. Samples taken at various and the short-hold high-temperature stages were packed in ice and held for method were determined. The results of four days. The vitamin C decreased two test runs are given in Table 5. Very markedly and no vitamin C was found in little destruction of vitamin C occurred the samples taken in the later stages. A as a result of this method of processing. strong oxidized flavor developed in all This is in agreement with previous ob­ samples taken after heating to the pas­ servations and statements in the litera­ teurization temperature. ture. The oxygen content of the milk An experiment was performed to de­ remained constant throughout the pro­ termine the amount of oxygen dissolved cessing as would be expected since the in milk as a result of the passage of oxy­ processing all took place in a closed gen-free milk over an external tubular system. The samples of hot milk re­ surface cooler. The average of the re­ moved for analysis indicated a lower oxy­ sults obtained in several series of experi­ gen content but this was due to the es­ ments is presented in Table 4. cape of air from the hot milk upon re­ moval from the system. Other runs in

T a b l e 4 which the samples were removed through a cooling coil· did not show this drop in Increase in oxygen content as a result of pas­ sage o f oxygen free milk over external tubular oxygen content so that these lower values cooler. are due to a faulty method of sampling and not because the actual oxygen content Top cooler Bottom cooler Oxygen content was lowered. °F. °F. mg. per 1 . Last winter Doctor Hathaway of the 80 42 4.82 145 42 4.96 Home Economics Department at Cornell 16 2 42 5.26 University carried out an experiment on J ournal of Milk Technology 141

T a b l e 5 Vitamin C and oxygen content of milk at various stages in the passage through short hold high temperature Pasteurization in a large milk plant. Run 3 Run 4 λ______. ,______λ _ Vitamin Oxygen Vitamin Oxygen C C mg. per 1. mg. per 1. mg. per 1. mg per 1 1 Raw milk to balance tank 15.0 11.9 15.7 10.0 2 Entering exchanger 14.3 11.0 14.3 9.9 3 161° F. beginning hold 14.3 7.1* 14.7 5.9* 4 End of hold 14.3 6.1* 15.0 6.0* 5 Leaving cooler 14.7 10.2 14.3 9.8 6 Bottle 14.3 11.2 14.3 10.4

• Owing to high temperature air was lost from the milk as soon as sample was liberated to air. the vitamin C requirement of children of days and practically undrinkable at the preschool age. W e supplied the milk end of seven, having a flavor score of 15 which formed a part of the selected diet· to 17, an oxidized flavor score of 3.1 on This milk was first pasteurized by the the scale in which 0 represents no oxi­ vat method (143° F. for thirty minutes). dized flavor and 4 represents maximum It was then cooled to about 120° F. in intensity. the vat and a portion was then removed, The data presented in Table 6 are in deaerated and bottled. A supply suffi­ agreement with almost innumerable other cient to last a week was prepared at one comparisons of similar nature made dur­ time. Check and control bottles were ing the past several years. This milk retained by us and at the end of three was particularly desirable for Doctor and seven days the vitamin C content was Hathaway’s experiment from another determined and the milk was scored for standpoint. A knowledge of the vitamin oxidized flavor. Complete observations C content of all of the foods which the were made on seventeen lots of milk. An children consumed was required and one average of the results obtained is given determination made on each lot of milk in Table 6. This table shows that, at the Supplied this information for the milk end of holder pasteurization and cooling, consumed during the entire week. The the milk contained on an average of 17.8 vitamin C content of most of the samples mg. of ascorbic acid per liter. Practically fell between the limits of 17 and 19 mg. no decrease in ascorbic acid occurred in per liter. This experiment was per­ the deaerated samples and no single sam­ formed during the school year and con­ ple at any time possessed a flavor which sequently the control milk which was the judges would call oxidized. The not deaerated showed a greater intensity milk at the end of seven days had an of oxidized flavor than would be found average flavor score of slightly over 22. in summer milk. Table 6 shows results The milk which was not deaerated de­ that might be expected if mixed night’s creased rapidly in vitamin C content. It and morning’s milk were delivered in was definitely oxidized at the end of three the morning, pasteurized by the long hold

T a b l e 6 Average results obtained on 17 lots o f holder Pasteurized milk deaerated after Pasteurization. Vitamin C Oxidized flavor score r ____* i ■------:------»------, Start 3 days 7 days 3 days- 7 days mg. per 1. mg. per 1. mg. per 1. Deareated 17.8 17.0 17.0 0 0 Not deaerated 17.8 12.3 7.0 2.0 3.1 142 Deaeration for Preserving Vitamin C method with a minimum of copper con­ One o f our greatest difficulties has been tamination, deaerated after holder pas­ with leaky pipe fittings. W ith all the teurization as a part of the cooling step, care which we tried to exercise, we found and bottled with the bottom-up type of it virtually impossible to make a series filler. Ί ’Ι Γ of connections which were vacuum-tight, The deaeration of milk was discussed using any of the ordinary types of sani­ before the annual meeting of the New tary fittings. The use of beveled joints York State Association of Milk Inspectors was completely out of the question. The last year (1 ). During the past year, in conventional joints of the gasket type our attempt to develop the commercial were not completely satisfactory for two deaeration of milk, we have encountered reasons: first, the gasket seat was too many difficulties with equipment which, small, and, second, the tightening of the though minor in character, have been an­ nuts of the unions caused the pipe to noying. It was necessary to overcome rotate on the gasket seats. This rota­ these difficulties in order to develop the tion of the almost invariably scored end process to the point where it would work of the pipe cut or ruffled the gasket caus­ simply and without failure in the hands ing it to leak. W e contacted several of of ordinary milk plant employees. ^:he manufacturers of sanitary fittings to Numerous modifications of control see if they could suggest ways but of our valves designed to regulate the flow of difficulty or supply us with modifications milk into the continuous deaerator were of fittings which wpuld enable us to run tried. Finally, a very simple float con­ a tight milk line. We got no help from trol valve, cheap to construct, was de­ them. signed. This valve involves no addi­ What we needed were unions with tional hole in the deaerator shell. It is larger seats permitting us to use wider operated by gravity alone and therefore gaskets which would lock and thus pre­ does not require electrically- or air-oper­ vent the rotation of the pipes on the ated valves. gasket seats. W e accomplished this first At the time we began our work we by constructing wide seats on flat unions could not find a satisfactory pump with with locking parts. W e finally devised which to remove the milk from the de­ the so-called angle union. These unions aerator against the vacuum. Pumps involve the use of a ferrule on each pipe which would remove the milk from the end which bring the ends of the pipes deaerator were available but these pumps together at an angle of 45°. Thus, in all incorporated air in the milk at the place of the conventional right angle turn same time. Finally, a pump was found consisting of two ferrules, two nuts, two which would remove the rqilk from the gaskets, and an elbow, this fitting re­ deaerator without the incorporation of quires only two ferrules, one gasket, and air but the pump was not one o f con­ one nut. The same angle union, when sistent capacity, therefore a metering turned in the alternate position, enables pump had to be connected in series fol­ •us to use the same fittings to connect the lowing this pump in order to enable us same pipes in a sraight line. Further­ to operate at a constant rate. W e have more, the angle union can be used to now planned a single pump which will construct a T. This T construction in­ accomplish both of these purposes. volves two ferrules, one nut, and one W e were unable to find a satisfactory gasket, in place of the conventional T check valve which is required to maintain construction which involves three fer­ the prime on the pump to install in the rules, three nuts, three gaskets, and the horizontal line between the deaerator and T part itself. A series of these angle the pump. W e finally designed one unions fastened together creates essen­ which was extremely simple, involves no tially a flexible pipe line. On the other additional unions in the lines, and which hand, when they are lined up in posi­ has worked perfectly. tion and the nuts tightened, it is impos- J o u r n a l o f M i l k T e c h n o l o g y 1 4 3 sible to rotate the fittings on the gasket allowed to flow into the bottle through seats. Thus we have a fitting which solves this tube, the milk rising in the bottle our problem so far as running vacuum with an undisturbed surface. Bottlers of tight lines is concerned. this type satisfactory for bottling milk In addition, the fitting should find a are not now available. wider application in general use and As a last resort, in the bottling of milk would save a great deal of time in as­ with the conventional bottler, we could sembling and taking down, lines in a milk fill the empty bottles with carbon dioxide plant and in washing. This fitting just before the empty bottles enter the would permit the elimination of all el­ filler. This solution of the problem does bows and some of the T's so that its not appeal to us and we consider it more application is broader than its use in solv­ or less as a method of last resort. ing our own immediate problem. In general, the process which we favor W e have constructed a surge tank for the commercial preparation of de­ which serves as a reservoir for the de­ aerated milk is as follows: first, warm aerated milk. This is installed ahead of the raw milk to about 110° F .; second, the bottler. It is in the form of an up­ deaerate the milk with a continuous de­ right cylinder with a float resting on the aerator involving a drop in temperature surface of the milk. The clearance be­ from 7° to 13° F. third, heat the milk tween the float and the wall of the cylin­ to l 6l 0 F. by means of plate type heaters; der is about to Vs ° f an inch· The fourth, pass the milk through a holding float rises and falls as the amount of milk pipe involving a time of flow of 16 sec­ in the tank varies and protects the sur­ onds; fifth, cool the milk by means of a face of the milk from contamination with plate heat exchanger and sweet water or oxygen. a brine; sixth, discharge the milk into a We have devised a float of a similar surge tank, the surface of which is pro­ type to rest on the surface of the milk tected by a float; and seventh, bottle, in the filler bowl of the bottler. Rings using bottler designed to prevent as much have been welded to the float which per­ as possible the reincorporation of air. mit the vent tubes and the milk intake Although many other flow systems have e to pass through the float. A con- been satisfactorily carried out, we prefer Ssrable part of the air which is incor­ this system because the milk is heated in porated in the milk by the conventional the absence of oxygen and because the bottler is introduced by the foam which deaeration step is performed prior to rises in the vent tubes and overflows into pasteurization. We prefer the high-tem- the reservoir of milk in the filler bowl. perature short-hold pasteurization because This milk is collected on the float and is it is continuous and fits in well with the drawn back into the deaerator again. continuous process of deaeration. This float has reduced greatly the amount of air incorporated by the bottler. The References complete solution of the problem of bot­ 1, Sharp, P. F., Hand, D. B. and Guthrie, E. tling deaerated milk, however, is the use S. Preliminary report on the deaeration of of either a true vacuum filler or by the market milk. 13th Annual Report of the use of a so-called bottom-up type of filler N. Y. State Assoc, of Dairy and Milk In­ in which a tube is first inserted to the spectors. Pp. 95-104. (1939·) Also /. bottom of the bottle and the milk is then Milk Technol. 3, 137, 228 (1940). 1 4 4

The Angle Sanitary Fitting Paul F. Sharp Department of Dairy Industry, Cornell University, Ithaca, N. Y.

Sanitary fittings designed to meet the sure that our lines would be leakproof requirements of a modern milk plant when vacuum was applied; in fact, it should possess as many of the following was more likely that they would leak. features as possible: We had gaskets made from rubber of Easy attachment to the tubing. suitable physical properties. This was Attachment should be positive and better still but the seat on the conven­ strong with no cracks or crevices between tional fitting is too small to insure tight­ fitting and tubing. ness, and the rubber gaskets failed fre­ Contact edge between fitting and tub­ quently. ing should be clearly visible. The rotation o f the pipes on the gas­ Assembled union should be as leakless kets during the tightening was one cause as possible. of leaks. The surfaces were small and Unions should be easy to fake apart and unprotected, and sopn became nicked. assemble. When these nicked parts were rotated, the Unions should lock so that tightening gasket was abraded or torn, thus allowing. one leaky union will not loosen others. leaks. A union was made with a wider Parts should be as few as possible. gasket seat and with interlocking parts Small parts which might be dropped, to prevent rotation. This union did not lost, or washed into drains should be leak. avoided. NEW UNION DESIGNED Work of cleaning should be reduced After unsuccessful efforts to obtain sat­ to a minimum. isfactory unions from equipment manu- Union seats which always are potential facturers, we developed one which we contacts between milk and outside con­ thought would meet our requirements. tamination should be as few as possible. This union has several features which All parts should be open and straight seem to make it more desirable for gen­ through for better brushing. eral milk plant equipment than the el­ Edges and depressions should be bows now in use. The uniting of pipes slightly rounding. at an angle by means of a coupling has The fitting should be both strong and been described ( 1) but these old forms light in weight. of the angle union do not meet the re­ Seat surfaces should be protected and quirement of the market milk industry. broad enough to prevent serious nicking The drawing presented gives in detail and abrasion. the construction of an angle fitting of the Costs should be kept low. gasket seat type suitable for D/ 2 inch No fitting at the present time meets tubing. The fitting in one position pro­ all of these requirements. W e were un­ duces a right angle turn while in the successful in our efforts to find leakless other position it produces a straight line sanitary unions. The best we could do connection. Thus the same fitting is used with any o f the conventional types was for turns and straight lines. The attach­ to use gasketed fittings. Two paper gas­ ment between the tubing and the fitting kets, previously soaked in vaseline or is recessless. The tubing can be attached other dope, were applied to each seat. to the fitting by soldering or by the use This improves matters but we were never of a suitable expander. The pipe is cut Drawing of Sanitary Angle Fitting

ψ St 146 A n g l e S a n i t a r y F i t t i n g at right angles for the attachment of the tee involves three ferrules, three nuts, fitting. three gaskets and a lpose tee. The perma­ Care should be taken to attach the nent attachment of one end of conven­ fitting to the pipe with the fitting surface tional elbows and tees to tubing is not in proper angular position in relation to permitted by many health inspectors. the other pipes and fittings, because this The weight of the angle fitting used fitting is of a type which makes it impos­ to connect pipes running in a straight sible to rotate the pipes on the gasket seat line is considerably greater than the when the pipes' are held in alignment. weight of the conventional union. How­ This is an advantage of the fitting from ever, in a properly-arranged milk plant, the standpoint of preventing leaks and there are very few simple unions. The is a basic feature of the design. On the angle union used in place of an elbow is other hand, before the pipes are placed lighter than the conventional elbow assem­ in position, one pipe can be rotated with bly, and when used in place of a tee it is respect to the other through the angle of very much lighter. 90° to 180°. Manufacture of the angle fittings Tees can be constructed by introducing should not be too expensive. Both the two pipes into the fitting at 90° to each thread ferrule and nut ferrule could be other. machined from the same blank and the ADVANTAGES OF NEW DESIGN parts are small in comparison with an A number of modifications of this type elbow or tee. For a given size pipe, the of fitting have been made. The seats nut must be larger than the nuts now in may be of the gasket or of the beveled use on the same sizes of pipe. Thus, the type. The contact seats are broader, thus nut can be made thjnner and still main­ reducing nicking and permitting the use tain the same strength in the joint. Be­ of larger gaskets. Also, with a slight cause the diameter of the nut is consider­ modification, the tubing can be cut at an ably greater in relation to the diameter of angle of 45° and thus the tubing end the tubing, the threads of the nut are vis­ surfaces can be pressed against each other ible for inspection and cleaning. in the angle fitting. The angle sanitaiy fitting was devel­ The angle fitting has numerous advan­ oped in connection with the designing of tages such as the elimination of loose el­ equipment for the deaeration of market bows and tees, clear view for cleaning, milk where some of the unions are sub­ straight open runs for brushing, and de­ jected to vacuum, and these unions must crease in number of contacts between the not leak. milk and outside contamination. Time of Angle unions possessing the above list­ assembling and taking down of equip­ ed features are not on the market but ment is reduced. There is a great saving since they appear to possess certain ad­ in parts to assemble. The angle union vantages it would seem that they should used for a right angle turn involves two be given a trial in a few plants to deter­ ferrules, a nut and a gasket, whereas a mine their merits under operating condi­ conventional elbow type of right angle tions. turn involves two ferrules, two nuts, two REFERENCE gaskets and a loose elbow. The angle (1 ) Smith, R. B. and Whitney, W . H„ U. tee fitting involves two ferrules, one nut S. Patent No. 132,604 (1872). Hodges, and one gasket, whereas the conventional H. F., U. S. Patent No. 327,877 (1885). 1 4 7

An Inventory of Some Methods of Milk Control 'Willard H. Boynton and Ira V. Hiscock Department o f Public Health, Yale University School o f Medicine, New Haven, Corm.

Methods for the improvement of milk through joint planning and service to re­ supplies are subjects of continuing review. duce the unnecessary confusion, waste, Outbreaks of milk-borne disease in this and duplication in milk inspection activi­ country occur, chiefly in small communi­ ties of various departments interested in ties, at the rate of three or four a month. the same milkshed. Decreased incidence of diseases traced to dairy products has followed the increase LABORATORY CONTROL in pasteurization and the improvement of Laboratory control is an important systems of sanitary control. factor in the increasing safety of our milk supplies. While the standard plate count INSPECTION METHODS has contributed much to the improvement The increased use of milk which is of milk supplies and has long maintained carefully produced, pasteurized, and pro­ a position of dominance among the tests tected from subsequent contamination, for the control of milk sanitation, many and better coordination of inspection ser­ limitations have been noted. Among the vices are goals of health authorities. supplementary aids to field control is a Newer methods to facilitate supervision, combination of such tests as: the Breed coupled with the responsibilities for in­ smear for bacteriological quality-the phos­ struction of workers and for approval of phatase test for degree of pasteurization designs of pasteurizers and checks of com­ and the coliform test for recontamination. plicated equipment have emphasized the need for inspection personnel equipped NON-CHECKING BACTERIAL COUNTS by experience, personality and training to In a study of laboratory methods, 142 cope with modern problems. routine samples of fairly low count raw The administrative plan of milk super­ and pasteurized milk were submitted to vision on a district basis, such as that em­ the four above mentioned tests. Eighty- ployed in the Oranges in New Jersey, is four of the samples were also subjected practical.. Unfortunately, in many locali­ to standard plate count tests by a second ties, there is duplication of inspection and laboratory. The duplicate samples were much confusion because the several com­ kept cool and most of them were plated munities, state departments and dairy within an hour of each other. The mean companies maintain individual inspection of all agar plate counts was 20,000 col­ services and employ varying standards. onies per cc.; excluding sixteen pairs of Uniformity of methods, economy of counts outside a 1.5 ratio range, the mean supervision, and better understanding of was 12,000. The mean of the absolute dif­ procedures, by both producers and inspec­ ference between paired counts on the tors, should be encouraged. Agreement eighty-four pairs was 22,000, but exclud­ upon major items of equipment and oper­ ing sixteen pairs outside a 1 :5 ratio range*, ation and occasional joint inspections to the mean was 8,000. Calculation of the eliminate differences of interpretation are percentage average differences among the helpful. Vigorous efforts should be made pairs of counts indicated that in a large 148 M i l k C o n t r o l M e t h o d s

proportion of cases the difference between given pairs was o n ly about one-fifth of the counts of any given pair of plates that of the mean of (he same two counts. was a little larger than the mean of the These percentage average differences were same two counts. Even if several of the considerably smaller than those for paired most variable pairs were excluded from plate counts for the samples studied, but consideration, there was still much varia­ one hesitates to draw conclusions from tion. These observations, in keeping with this observation without more extensive the findings of other investigators, sug­ study. The necessity of counting more gest an important lack of precision in re­ fields in low count smears than in high sults from the standard plate count. count smears, if the same degree of accu­ Another way to visualize the variation racy is desired, was Suggested by analysis among the paired samples is to note how of the percentage average differences. many samples would comply with state This figure for those counts whose mean regulations governing bacteria in milk by was over 100,000 clumps per cc. was only the count on one plate but fail to do so one-eighth of that fpr the samples with on the basis of the duplicate count. In counts with a mean between zero and this group, showing such variations, for 100,000 clumps per cc. example, are two samples of certified Plate counts were compared with Breed milk, one sample of grade A raw milk, counts (average of the two duplicates) two of grade A and four of grade B made on the same samples at the same pasteurized milk. Thus, some ten per­ time, as shown in Table 1. cent of the samples from one health de­ The ratio of the mean of the Breed partment would be either within or with­ counts to the mean of the plate counts out the Connecticut regulations if only expressed in percent is over 600 for all one plate were made. Problems related to the samples, but is four times as large methods of interpretation and of record­ for the 91 samples of pasteurized milk. ing of very small colonies, pin points, and The low ratio for the raw milk may be spreaders sometimes vary among different due to the fact that most o f the bacteria workers. As a barometer of safety or as are alive and are counted by both meth­ an indicator of a problem at the milk ods. In the pasteurized milk, only a plant, the plate.counts taken during this small proportion of the bacteria are alive study would have been of limited useful­ to show up on the plate count although ness. large numbers are revealed by the Breed Duplicate Breed counts made by the count. The ratio of dead bacteria to live same'person were analyzed in a manner bacteria in the cream samples is not as similar to that for the paired plate counts. large as in the case of pasteurized milk. The mean of 142 pairs of counts was This same phenomenon may also be par­ 858,000, while the percentage average dif­ tially explained on the basis of the pres­ ference was 20; in the majority of cases ence of thermophiles and other living the difference between the two counts of * bacteria that do not grow on agar plates. Milk with a flora predominantly thermo­ philic in morphology gave a high ratio in contrast with milk with a flora containing * Tiedemani, in a study of variations in bac­ a preponderance of other morphological teria counts on identical milk samples, cal­ culated the percent of counts falling with­ forms. ' Identification on the basis of in an arbitrary 1:5 ratio range divided into morphology only; however, is uncertain. two equal parts by the mean of all the counts The size of clumps was usually somewhat made on the sample under consideration. He larger in high count milk than in low ■ found that this ratio range included only 82 count milk. But the clumps found in percent of the counts on identical samples pasteurized milk were as a rule smaller examined by a standard method in different than those found in raw milk. laboratories. In the present study, 16 of the 84 pairs of counts gave a ratio greater than The Breed count showed not only more 1:5. samples with high counts, but also en- J o u r n a l o f M i l k T e c h n o l o g y 1 4 9

Table 1 Results of Breed Counts and Plate Counts* Number of Mean of Plate of counts Plate counts Breed counts Total 142 128 858 Pasteurized Fresh 91 26 640 Old 2 600 5,343 Raw 25 67 50 Cream 24 542 2,141

* Counts are expressed in thousands per cc. abled one to conclude that some milk or other inadequate equipment were re­ had high counts due to improper methods sponsible .for the unsatisfactory results of handling or to thermophiles. One detected early by these tests and con­ sample of mixed pasteurized milk show­ firmed by subsequent inspections. ing only 285,000 body cells and 45,000 Breed clumps revealed 2,625,000 indi­ COLIFORM TESTS viduals, most of which were tangled The presence of large numbers of coli- masses of long chain streptococci (mas­ form organisms in water has been so suc­ titis) associated with engulfing polynu­ cessful used as an index of contamination clear phagocytes. that many attempts have been made to apply the same principle to milk. The PHOSPHATASE TESTS significance of the presence of coliform The phosphatase tests made in this organisms in milk is obviously different study were based on the technic of Kay than in water. Most samples of raw and Graham (2). The method of read­ milk contain many coliform organisms; ing the results involved the use of a so their presence may indicate no unusual colorimeter previously described in this conditions except possibly in very high Journal (3 ). These tests were conducted grade mijk. But since they are common­ in both the study laboratory and the local ly present in raw milk and are generally health department laboratory, while many destroyed by pasteurization, the presence of the samples were also tested in a lab­ of large numbers of these organisms in oratory of one of the large milk plants. "pasteurized” milk may indicate either In general, the results obtained by the underpasteurization or recontamination. different laboratories were satisfactory for Now that the phosphatase test, or some comparative purposes. Controls were run modification of the test, is available for on all tests in the study laboratory to the determination of proper pasteuriza­ demonstrate that the phenol measured tion, the presence of coliform organisms was the product of specific enzymatic in the pasteurized product is sometimes hydrolysis. Five instances of the sale of used for the determination of recontam­ underpasteurized milk or of pasteurized ination after pasteurization (4 ). milk contaminated with raw milk were In routine coliform tests of raw and detected*. These plants were inspected pasteurized milk and cream, the technic and a close correlation of laboratory find­ presented in Standard Methods for the ings and plant conditions was found. Examination of Dairy Products was fol­ Faulty practices, inaccurate thermometers* lowed. The presence of any amount of gas in the tubes after 48 hours of incu­ bation was the criterion used for the * One sample gave duplicate readings— presence of coliform organisms. The 25 > 0 .1 5 ; two samples gave duplicate readings 0.08; two samples gave readings similar to raw milk samples showed considerable the very dark blue -\—|—|—p for raw milk. variation in their content of coliform 150 M i l k C o n t r o l M e t h o d s

T a ble 2 'Effect of Laboratory Pasteurization at 145 F. on Plate Counts and Breed Counts. Time of holding * in minutes Plate counts* Breed counts* Clump Individual 0 880 ■ 930 2910 5 328 660 3690 10 256 450 3930 15 105 360 2520 20 84 540 2850 25 42 570 3690 30 39 660 3810 35 36 780 4230 40 32 510 2340 60 38 630 3480

* Results expressed in thousands per cc.

organisms, depending somewhat upon the grees F. Ten samples were taken on each quality of the milk. Three of the six portion pasteurized, the first as soqn as samples showing negative results were of the milk was thoroughly mixed in the certified grade. Nine cream samples con­ pasteurizer. Smears were made imme­ tained larger numbers of coliform or­ diately after pasteurization. The data in ganisms than did the raw milk samples, Table 2 show results of pasteurization at although fifteen gave negative results. the temperature of 145° F., selected for The significance of results may be greater illustration purposes. when the test is applied to fresh samples. Coliform tests gaye clear results; all The 91 samples of pasteurized fresh milk samples unheated showed positive results showed less variation and fewer coliform in 0.1 cc. and larger amounts, but no organisms, only six percent showing the sample receiving as much heat treatment presence of coliform organisms in 1 cc. or as 140 degrees F. fqr 30 minutes gave a smaller portions. The assumption that positive coliform test. the presence of coliform organisms in 10 The results of the calibration of the percent of the 1 cc. portions examined phosphatase tests were consistent. · The indicates underpasteurization or recontam­ duplicate readings checked closely, and ination (5) would seem to be reasonably the phenol values obtained for each lenient. series of samples shpwed a regular pro­ COMPARATIVE TESTS gressive decrease witty increases in the time In order to study the relation of Breed of holding. At temperatures below 140 counts to plate counts, to test the thermal degrees F. the test was quite insensitive resistance of coliform organisms, and to to heat treatment because too little phos­ calibrate and appraise the sensitivity and phatase was destroyed, while above 145 soundness of the phosphatase test, all degrees F. the same was true because too four tests were applied to 90 samples of much was destroyed. Within -this im­ known history, that is, samples pasteurized portant range, variations in heat treat­ in the laboratory under known conditions. ment as small as one degree F. or five For this purpose a large "drip” sample minutes of holding may be distinguished. was obtained, representing the milk from The addition of 0.05 percent raw milk to 2,000 cows, chosen in order to insure the milk pasteurized at 145 degrees for 30 presence of a "normal” amount of phos­ minutes may be detected. Studies of the phatase and a "normal” bacterial flora. effect of deviations from standard technic Portions of the sample were pasteurized indicate that the average laboratory work­ in the study laboratory at nine different er should be able to follow the t'echnic temperatures varying from 130 to 150 de­ closely enough to obtain accurate results. J o u r n a l o f M i l k T e c h n o l o g y 151

OTHER t e s t s REFERENCES These tests are only a few of the tools 1. W. D. Tiedeman, Int. Assoc. Dairy and of workers id this broad field; new meth­ Milk Inspectors 22nd Annual Report, 1933, ods and modifications of old methods are p. 225. being developed. Their general use fol­ 2. H. A. Kay and W. R. Graham, Jr., ]. Dairy lows an exciting period of experimental Res., 6, 191, (1935). application. The early detection of bo­ 3. W . H. Boynton and P. E. Nelbach, A Col­ vine mastitis by an electrometric method orimeter for the Phosphatase Test, J. Milk (6) and the more accurate estimation of Tecbnol., 1, (1940). milk quality by a modified resazurin test 4. M. J. Prucha, Amer. J. Pub. Health, 17, (7) illustrate recent contributions of im­ 356, (1927).- portance. The trend toward higher stand­ 5. Standard Methods of Milk Analysis, Amer­ ards, as indicated, for example, by those ican Public Health Association, 6th ed., suggested for the Μ. B. reduction test, 1934. (8) is promising. Continued research, 6. Ernest C. McCulloch, /. Milk Tecbnol., 3, health education, and constant vigilance 314, (1940). are necessary for effective supervision, 7. C. K. Johns and R. K. Howson, Ibid., 320. especially in view of the nutritional value 3. Standard Methods for the Examination of and the quantity consumed of milk and Dairy Products, American Public Health milk products. Association, 7th ed., New York, 1939.

Musca Domestica, a Vector of Bovine Mastitis A Four-Year College Course for the Train­ (Preliminary Report). D. A. Sanders (Fla. ing of Sanitarians. Victor Burke and Howard Expt. Sta.). Jour. Amer. Vet. Med. Assoc., Lundy. The Sanitarian, Vol. 3,. No. 2, July 97 (1940), No. 761, pp.. 120-123) Expt. Sta. 1940, pp. 37-38. Pub. Health Engin. Abs. Rec., S3, 679 (Nov. 1940). Pub. Health En­ PHA, 21. gin. Abs. xxi, Mi. 7. Sanitary inspection is of value to the public "Report is made of observations of the habit in proportion to the skill of the sanitarian of the housefly of crawling over the surface and the enforcement of his judgment. The of teats of cattle in the milking line to feed required knowledge is both extensive and spe­ at the external teat orifices and then flying to cialized. It should be sufficiently adequate the udder of other cattle in the same milking to justify the responsibilities associated with line. The flies were noted to crawl or fly the position. Until a formal college course alternately from one teat orifice to another of becomes available and is required for the sani­ the same and of different individual cows in tarian, there will not be an adequate supply of the corrals and milking sheds. Experiments qualified personnel. Although minimum re­ conducted, a description of which is presented, quirements for such personnel may be ob­ have shown conclusively that the housefly is a tained in less time than 4 years, if sanitarians natural vector of bovine mastitis.” are to receive a professional status comparable R.A.C. to that in other professions of no greater im­ Tubercule Bacilli of the Bovine Type in Skin portance to the public welfare, it is necessary Lesions. Am. J. Pub. Health, 30:551-552. for them to have specialized training leading 1940, Jour, of Dairy Sci., 23, A224 (Dec. to a degree. Furthermore, the salaries justify 1940). M. W. Y. Pub.. Health Engin. Abs. 4 years in college. xxi, Mi, 7. Recognizing this situation, the State College "This editorial discusses an article by an in­ of Washington in 1938 introduced a 4-year vestigator in Western Poland who finds that college course for the training of sanitarians. the bovine type is more frequent in skin tuber­ The training given is sufficiently broad and culosis than in any other organ of the body. thorough to enable a graduate to master quick­ Lupus vulgaria is the most frequent form of ly any problem that may arise within the skin tuberculosis in Poland and it is estimated broad scope of a sanitarian's duties. It in­ that there are some 25,000 cases of lupus in cludes sanitary building construction, milk san­ that country. The cattle in Poland have a itation, water supplies, sewage disposal, food rather high percent of tuberculosis and in inspection, epidemiology, medical bacteriology, Warsaw 50 percent of the market milk is public-health administration and public-health contaminated with the tubercle bacillus.” education, psychology, advertising, and public R.A.C. speaking. Μ. K. Havens. 152

The Control of Mastitis * L. E. Bober Babson Bros. Co., Chicago, Illinois

EXTENT OF PROBLEM officer, looking at the problem in an im­ As an interested spectator in the prog­ personal way, may feel that mastitis con­ ress of disease control daring the past trol is not his prqblem. However, he twenty-five years, I have seen the advance may stay within the narrow border of the in the eradication of tuberculosis until it law, which defines milk as "the normal is no longer a great factor, the Texas fever lacteal secretion from healthy cows”, and, tick checked by dipping, though in many as was the case during the early days of cases it involved the aid of the sheriff, tuberculosis eradication, must and is en­ and a workable plan for Bang’s disease listing his intelligent co-operation. For eradication developed and adopted in such cooperation to be most effective, a many sections of the country. Through uniform plan of approach based on all all of these years, mastitis has been taking available knowledge of the disease is ur­ its toll in loss of the best producing dairy gently needed. cattle—the farmers’ income, and lowered Mastitis today is responsible for greater quality milk-—and not very much has loss to the dairy industry than any other been done about it. single factor. These losses are greater In the past year, I have made a survey than the combined losses from tubercu­ of mastitis conditions in the eastern and losis, and Bang’s disease. In cold cash, mid-western states, and in Eastern Canada. it is estimated that the annual loss in Based on streptococcic infection alone dairy cattle, milk and milk products, labor in some sections, and both streptococci and useless treatment, is responsible for a and staphylococci in others, the micro­ $200,000,000 annual seepage. scopic test shows the rate of infection in The wide-awake dairyman knows what the fluid milk areas averages 25 percent, it can mean in friction between himself, or infection at the rate of one cow in the local health officers, and the dairy every jour. It is well to note in this buying his milk. He knows that it is connection that while most authorities difficult, and sometimes almost impossible, agree that many types of bacteria may be to maintain a breeding program because involved in mastitis infection, most re­ of constant crippling and loss of his best searchers in this field agree that the evi­ cows. dence to date points to, Streptococci aga­ There are many others, unfortunately, lactiae as the dominant factor. This list who think of it only as a temporary includes such prominent names as Plas- phase of bad luck, or bad weather. They tridge of Storrs, Bryan of Michigan, remind me of the story of Farmer Jed. Miller of the U. S. Department of Agri­ Farmer Jed was sitting on his porch steps culture, Little of the Rockefeller Insti­ moodily regarding the ravages of a cloud burst. A neighbor pulled up in a wagon. "Say Jed” tute, and Schalm of California. he yelled, “your hogs was all washed down the Everywhere there is a noticeably in­ creek and they’re all dead.” creased interest in mastitis control in local "How about Kelley's hogs?” asked Jed. and state health departments. The health "They're gone too.” “And Larson’s?” "All washed away,” "Huh!” exclaimed Jed, cheer- * Read at the Joint meeting of the International up. " ’Tain’t as bad as I thought.” s Association of Milk Sanitarians, and the New I do not wish to imply that the disease York State Association of Dairy and Milk In­ spectors, New York City, October 17-19, 1940. has gone unnoticed in the past by dairy J o u r n a l o f M i l k T e c h n o l o g y 153 farmers. I do wish to point out that ized tests by health officers, dairies, and with the exception of a relatively small research workers to draw a more distinct percentage of dairymen who were for­ line between mastitis that is infectious tunate in securing helpful information on and that which is of a non-specific nature. the subject and have followed it intelli­ Hastings and Beach of Wisconsin re­ gently, the larger percentage, lacking defi­ port that thirty-nine herds containing 711 nite information, have followed the prac­ animals were examined with the follow­ tice popular in each community or the ing results: one handed down from generation to gen­ Percent eration. Norinal milk ...... 61 For example, in Eastern Pennsylvania, Abnormal milk with streptococci.... 27 I was told in serious tone, the trouble Abnormal milk with no streptococci 12 was due to "hexing” ; other suspected They did not state whether staphylo­ causes throughout the country ranged cocci or coliform organisms were present. from inherited tendencies, milking ma­ However, if the 27 percent is due to strep­ chines, too much protein, injury, slow tococci infection, what is the cause of the milking, mouldy silage, and a hundred 12 percent? And what is its economic other suspicions that blamed everything significance to the farmer and consumer? except religion and politics. In experiments carried on by Dr. Peter­ In each case almost every dairyman sen to determine the effect of osmotic had his own idea of a cure. The cures pressure on the rate and character of milk ranged from doses of medicine from secretion by infusing udders with lactose, beautifully labeled bottles, the juice of saline, and Ringers solution, he found poke weed, salt petre and purgatives, changes in the milk character similar to carefully prepared vaccines, subcutaneous that observed in non-specific mastitis. In injections of weak solutions of brilliant discussing this, Dr. Petersen said: green, and in recent years sulfanilamide, "Mastitis milk is due to a change diathermy and electro-magnetic waves. toward equilibrium between the blood The term mastitis as it is used today and the milk, which involves tissue per­ in the dairy field and by scientific investi­ meability. When the cells are so dis­ gators is so broad that its discussion in turbed as to lose their ability to select many cases is attended by confusion of those ingredients which make for a nor­ thought. mal milk, we see a change in pH, chlor­ CAUSATIVE FACTOR ine, or catalase, and call it mastitis. While That there is a great deal of specula­ I am certain that certain virulent types of tion on the causative factor in mastitis organisms are capable o f being the only in the dairy field is not surprising. etiological factor in the production of Those who use indirect tests alone, some cases of mastitis, it is not improb­ such as brom-thymol-blue, chlorine or able that physiological disturbances due catalase tests, often overlook the fact that to certain chills, overheating, digestive these tests prove only that milk reacting disturbances ,and a number of conceiv­ positive to them may be abnormal·—but able metabolic disturbances may also not necessarily that a diseased condition cause changes in milk that will be inter­ of the udder was responsible. Such re­ preted as mastitic in character”. actions may be due to non-specific causes. That such conditions are the results of To determine that such abnormal milk overfeeding, mechanical injuries to the is due to bacterial invasion or infection udder, forced production, etc. has been of the mammary gland, bacteriological the belief of most dairymen. tests must show evidence of the causative While I do not wish to appear to mini­ germ. mize the importance of the annoyance and There is need for a cleaner-cut defini­ loss to the farmer from non-specific mas­ tion and more universal use of standard­ titis, it is not a great economic factor, 154 C o n t r o l o f M a s t i t i s since such conditions are: 1st, usually physiology and resistance. These germs temporary; 2nd, it presents no problem may be in the udder for long periods of of spreading infection; 3rd, under com­ time without doing apparent injury. Un­ mon sense management it does not in­ der normal conditions, strong inhibiting volve loss of cows or quarters, except in factors in the teat canal and gland tissue cases of severe injury; 4th, while.it may usually keep these germs inactive until in severe cases involve taste and nutri­ some predisposing factor upsets the nor­ tive value to some degree, it does not in­ mal physiological cqndition of the cow— volve the safety of . public health. resistance is lowered, and the · door is This type of mastitis certainly can be opened to a virulent attack. better controlled, but it will always be Although numerous other types of bac­ with us. Clean, comfortable stalls, re­ teria are also thought to be capable of moval of obstacles, remembering that causing mastitis, those most commonly cows are not race horses, and walking- associated with it arq: not running-cows, particularly those Streptococcus agalactiae with full or pendant udders, will help Streptococcus dysgalactiae considerably. Streptococcus uberis No cow’s mammary system is ever as Staphylococci perfect as it is in her first lactation per­ Corynebacteriun? pyogenes iod. Constant work takes its toll. There­ Escherichia coli fore, light, tonic and mildly laxative feed­ ing before freshening, and allowing a CONTROL month to six weeks to reach normal ca­ Since most prominent investigators' in pacity in production will prevent ab­ this field have found that Streptococcus normal milk which so often results from agalactiae is responsible for 90 percent damage to fine blood vessels due to ex­ of all acute and chronic mastitis, and it cessive pressure in a complex organ not appears that this germ is a strict parasite ready to stand the strain. of the udder, not able to carry on a Three times milking of high produc­ saprophytic existence for any great period ing cows, especially those producing fifty of time in the environment of the dairy or more pounds of milk a day, is to be farm, a program of control must be based recommended. on certain fundamental rules, such as: Yet with the best care and manage­ ( 1) Detection of infected cows by ment, accidents will occur and udders chemical, physical, and bacteriological will be injured. In normal healthy cows, tests. The brom-thymol-blue test is but scar tissue will rebuild the injured tissue relatively accurate.’ Occasionally, ab­ where bacterial infection is not involved. normal milk reacting to such a test may Scar tissue, however, cannot' replace the be due to some physiological disturbance function of secreting cells. as well as to a diseased udder, therefore, reaction to such a test should label the ACUTE AND CHRONIC MASTITIS cow only suspicious, not positive. Re­ Acute and chronic mastitis in dairy testing in this case is imperative. cattle was recognized as an infectious Physical examination by a competent disease as early as 1885. According to veterinarian should detect the badly in­ most investigators, the disease-producing durated udders. However, evidence of bacteria reach the interior of the udder mastitis germs in the milk as determined by way of the teat canal— pass up to the by microscopic and cultural tests should milk cistern where they become firmly be the clinching evidence. imbedded. (2) Segregation, isolation or sale of From this point, the infection spreads infected cows, depending on economic to other parts of the quarter, through the factors. milk ducts and passages. The rate of In this connection I am not at all op­ spread is not uniform, depending on timistic about the ability to prevent spread J o u r n a l o f M i l k T e c h n o l o g y 155 of infection by segregating infected cows gram was developed in which fourteen in the same barn. Hospital conditions of the original twenty dairies have co­ cannot be maintained in a cow barn. I operated up to date. have seen segregation tried in hundreds of In April, 1935, the fourteen herds, with barns. Cows are not kept segregated for a total of 256 cows, showed 112 cows long, nor is a hygienic plan adhered to or 44 percent positive to streptococcus. when the boss is not present or the rush Thirteen of the 14 dairymen eliminated of the season’s work is on. all streptococcus-positive cows, replacing (3) Prevention of injury, strict hygi­ some of these with tested stock. The enic care in milking and barn conditions, fourteenth dairyman decided to segregate and a feeding program to foster the high­ the positive cows in the same barn and est degree of health and resistance. started pasteurizing. Up until August (4) Test all new additions to the 1940, the 13 herds had one cow in one milking herd before placing them in the herd develop streptococcus infection due herd. to a teat injury, and another herd had Do not expose calves to possible in­ two streptococcus infections, apparently fection by allowing other calves to suck from human source, a total of per­ their teats. This removes the wax seal cent positive to streptococcus, as Compared to the teat canal through which bacteria to 44 percent in 1935. The 14th herd, may enter, even long before the first using segregation only, had four strep­ lactation period. tococci shedders in August 1940 and had That there is hope in such a program sold three others, during this period. has been demonstrated by Dr. W . N. At this stage, the point may be raised: Plastridge of Storr’s Experiment' Station "These dairies no doubt had the benefit at Storrs, Connecticut, Dr. Dahlberg of of close technical supervision during these Geneva Experiment Station, Dr. C. S. many years, but can a good dairyman Bryan, Michigan Agricultural College, follow through with such a plan, with­ Dr. Little of the Rockefeller Institute, out the personal supervision of laboratory and Dr. O. W. Schalm, University of technicians ?” California. As an example, and I have seen many In 1932, of a total of 4o cows, Dr. others, I would like to cite this case. Plastridge shows 17 shed Str. agalactiae; Last year, Haven Hills Garcia, a beau­ in 1934, only 3. During these three tiful 3-year-old registered Guernsey, was years, the positive cows were isolated for featured at the New York World’s Fair retest and were gradually eliminated until as a part of the Borden exhibit. She 21 cows shedding Str. agalactiae were had a record of 661 pounds of milk fat disposed of. During the following 5 and 13,162 pounds of milk, and during year period from 1935 to 1940, the milk­ the term of her exhibit was also the high­ ing herd averaged 47 head. Samples were est producing Guernsey in the Borden taken every 3 months from each quarter, show. She was consigned by Haven making a total of over 3,000 tests, all Hills Farms, Albion, Michigan. negative to Str. agalactiae. To meet the requirements for entry to this exhibit, she had to be free from It is interesting to note that during tuberculosis, Bang’s disease, and mastitis. this period, positive reactions to brom- Not only was she free, but the entire thymol-blue dropped from 40 percent in herd at Haven Hills Farms have had a 1932 to 2.1 percent in 1939. mastitis-free record as judged by tests for As the direct result of a septic sore Str. agalactiae from 1939 and 1940 to throat scare in the Lansing, Michigan, date, and a 99 percent record for the area in 1933, Dr. Bryan cooperated with past seven years. This was not the case, the local health department in a strepto­ however, for the years previous to 1933. coccus mastitis investigation of twenty I visited this farm in September to see raw milk dairies. A mastitis control pro­ the herd and get the story. 1 5 6 C o n t r o l o f M a s t i t i s

Mr. Glen Fox, manager, stated that two extra teats, two- cows’ teats badly from 1929 to 1933, mastitis was more mashed by being stepped on, and two than a mere incident on this farm. Losses cows infected by barfcted wire cuts. Other due to abnormal milk, loss of quarters, than these, the recorcl is clean. During and production was so serious that there the entire 7-year-perjod, there were no was a question of continuing as a dairy other quarter losses, and no swollen ud­ farm. Through'the cooperation of Dr. ders. The average bacteria count on the Carlson and Dr. Bryan, a control pro­ raw milk has been about 5,000 per ml., gram was agreed upon, which is still in with only one count over 17,000. The force today. Separate samples were taken production average has increased from from each quarter and the incubated 351 pounds of milk fat in 1933 to 420 samples tested by microscopic test. Each pounds per cow. cow was also physically Examined by pal­ Here is a farm where they are proud pating the udder, and all badly infected to show visitors every cow. What’s more cows were shipped for slaughter. if you are interested, you are welcome to The suspected cows were isolated in a take a sample from any cow in the herd. separate barn for retest. Upon removal The record to date has shown they are of such cows from the milking line, their mastitis-free. This on a farm where in stalls were thoroughly cleaned and dis­ 1932 90 percent of the herd was infected. infected. Replacement cows were all pur­ Mr. Fox is a capable, experienced, and chased subject to test, and in each case intelligent dairyman. His farm help is were isolated until a second test again made up of hard working, conscientious proved them negative. farm boys who know their job depends Heifer calves being raised were pro­ on their ability to follow instructions to tected against other calves sucking their the letter. The point I want to stress, is teats during and after feeding time, by that control is a matter of intelligent sin­ tying the loose calves for a period of cere effort rather than type of labor. thirty minutes after feeding. What was the actual added cost of this Comfortable, clean, well bedded stalls program as compared to the usual method were provided for all stock, and, of of caring for a dairy herd? course, the barn is always kept in a sani­ Based on original investment in con­ tary condition. Before each milking, each demned cows, the first cost was heavy. cow’s udder is wiped clean, with an in­ But for the balance of the cost,— an dividual cloth moistened with chlorine average per cow of 7c a year for cloths solution. These cloths are washed and (made from flour sacks), 50c per year steriliiie^ each day. The milkers wash for chlorine, 1^ ' minutes extra labor daily their hands in chlorine solution before in stripping foremilk and wiping udders, milking each cow. Milkers 'with run­ etc., plus $1.60 for laboratory testing of ning sores on their hands, or infected milk samples. throats are not permitted to milk cows. It is obvious that the price of insur­ The fore milk is milked into a strip cup ance against mastitis infection is the and later discarded. Any suspicious elimination of the source of infection, cow is milked last. good dairy husbandry, and strict hygienic From 1933 to 1940 the herd grew from care in dairy management. The problem 31 head to a total of 175 head including is not much different in some respects young stock, of which 75 to 90 are than the elimination of Bang’s disease milked. Although over 10,000 samples and tuberculosis, as far as the control of have been tested during this period, only the infection goes; the difference is that 6 samples have shown presence of strep­ infection can only take place via the tococci. The history of the 6 positive teat canal. samples shows infection due to: one ud­ Thousands of dollars have been spent der badly gored by another cow, a two- annually by farmers on various medicines year-old infected through amputation of and drugs, which gave only false hope. J o u r n a l o f M i l k T e c h n o l o g y 157

Vaccines and bacterines employed in the continued, streptococci seem to come out treatment of thousands of cows under of hiding, and are just as numerous as farm and experimental conditions proved they were before treatment started. of so little value that practically all auth­ Dr. Schalm o f California has reported orities agree that to date they have offered some favorable results obtained by udder no hope, either as cures or as a means for infusion with certain acridine derivatives, developing immunity against the disease. but little direct experience has been had Sulfanilamide, the miracle drug which in the mid-west and east with such meth­ has worked magic in certain human strep­ ods— with the exception of Dr. Udall tococcus infections, has not lived up to who has used acriflavians experimentally, its reputation when used in the treatment but when last visited felt it was too early of mastitis. It will often help a cow to pass an opinion as to their possible over the critical period, and temporarily value. the cow and udder is saved, but 9 times To sum this up, an ounce of prevention out of 10 not undamaged. I say tem­ is still better than a pound of cure. I porarily because streptococci usually are have been impressed with the vast amount still present and will attack again when any one of many predisposing factors of research that has been done in this lowers the resistance of the cow. field. In the study of the effects of large There is a great need to coordinate the doses of sulfanilamide on cows shedding findings of all research branches working streptococci, Dr. Miller has shown that with the bacteriological, pathological, and dosing with sulfanilamide up to 5400 physiological aspects of mastitis, for the grains a day may temporarily suppress benefit of the layman, and a way must the shedding of streptococci during the be found to put this information in the dosing period, but almost invariably with­ hands of the dairymen who are so badly in 48 hours after the dosing was dis­ in need of it.

Food Poisoning from Cream-Filled Cup Cakes. Food Poisoning. British Medical Journal, No. Health News, N. Y . State Dept, of Health, 4143, June 1, 1940, pp. 896-897. Pub. Health 17, 188 (Nov. 18, 1940). Pub. Health Engirt. Engirt. Abs. xx, Mi, 24. Abs. xxi, Mi, 8. Food poisoning is of high importance in The small outbreak of food poisoning in­ time of war. Outlines problem in general. volved seven persons in two related house­ Discusses Salmonella group and different meth­ holds. Investigation by county health author­ ods of detecting and isolating the bacilli. Food ities showed that cupcakes approximately 55 poisoning may be regarded as an infection with hours old were held without refrigeration and bacilli which produce toxin in the intestine, or at room temperature for that period. Other as an intoxication with food containing toxin cream-filled pastries using the same cream filling formed at room temperature. Botulism and were sold within 8 to 12 hours after produc­ staphylococcal poisoning belong to the latter tion and showed no apparent ill effects. group; the position of the Salmonellas is not A physical examination of bakery employees quite clear. Outbreaks of Flexner dysentery showed no evidence of infection or any his­ may be indistinguishable clinically and epi- tories of illnesses. Laboratory examinations demiologically from Salmonella infections. Bo­ showed the presence of Staphylococcus aureus tulism is rare in England. The danger from in large numbers in the filling of one cupcake. milk calls for careful supervision of cows and Examination of fecal specimens of three pa­ justifies a demand for compulsory pasteuriza­ tients failed to show the presence of any or­ tion of all milk. Reports of some food-pois­ ganisms of the enteric disease group. oning outbreaks are summarized. L. A. Morley. Paul F. Krueger. 158

How Can the Small Milk Producer Meet Pasteurization Requirements? J. H. Frandsen Head, Department Dairy Industry Massachusetts State College, Amherst, Mass.

In recent years there has been a dis­ a complete pasteurizing unit, but the in­ tinct trend by states, cities, and towns to vestment in such standard equipment is make more stringent laws and ordinances likely to be so large that for the small pertaining to the sale of raw milk, and dairy farmer without hope for substan­ during this time many additional towns tial expansioh, such an investment is and communities have adopted pasteur­ hardly practical. Some farmers have ization requirements for their milk sup­ found, however, that pasteurization and ply. According to the 1938 annual re­ good advertising increased their business port of the Public Health Department of far beyond their fondest expectations and the State of Massachusetts, pasteurization thus justified the installation of standard laws or ordinances have been put into equipment. effect in a total of 46 cities and towns (2) The farmer, now selling his milk, in the state This represents an increase may sell it direct to a dealer already of ten cities and towns over that re­ equipped for pasteurization, but this of ported in the previous year. It represents course means that he surrenders his re­ 67 percent of the population of the state. tail business and can expect only such In addition to this, it is estimated that an profit as there is in wholesaling his milk, additional 20 percent of the population which from his point of view likely is voluntarily use pasteurized milk. This not nearly as remunerative. additional interest in the pasteurization (3) In the third place, the small pro­ of milk has created a rather serious prob­ ducer may arrange to take his milk to a lem for the small milk producer, and in pasteurizing plant and receive back an some instances has made it very difficult equivalent amount of pasteurized milk, for these small producers or milk dealers simply paying the dealer for the pasteur­ to meet pasteurizing requirements. In izing and bottling of it. The objection fact, it appears that much of the objec­ to this plan is that he is not getting back tions that one hears to pasteurization of his own milk, which of course is not milk comes from these small dealers who satisfactory if he is advertising a specially believe that their business will be ruined produced milk. when and if pasteurization is required. (4) In the fourth place, there is the The problem then arises—how can the possibility of encouraging some manu­ farmer with a small herd distributing di­ facturer to put on the market a special rect continue his business without such small-type pasteurizing outfit, . small sacrifices as will make it impossible for enough to meet the needs of these pro­ him to carry on profitably. Fortunately ducers with limited milk production. Cer­ it is not necessary for the farmer to go tain manufacturers indicate that this small out of the dairy business just because a equipment will soon be available. De­ pasteurization ordinance confronts him. tailed information regarding these out­ There are several ways in which he can fits can be furnished by most reliable meet the pasteurization requirements. dealers in dairy equipment or by the (1) In the first place, he can purchase Massachusetts State College Dairy Indus­ J o u r n a l o f M i l k T e c h n o l o g y 1 5 9 try Department A few manufacturers sired and does not require the expensive have now placed on the market 20-gallon flush-type valve and expensive sanitary units and some of these have indicated a piping. There are a few such plants in willingness to place on the market a 15- New England. Addresses will be fur­ gallon unit, complete with necessary in­ nished any one requesting same. dicating and recording thermometers. (6) A distinctly new plan now in op­ Most of them are of the vat type, and eration in Fitchburg, Mass., has much to in most cases the heating, the holding, commend it to the farmer of limited pro­ and the cooling are done in sequence duction who still desires to retain the without the removal of the milk from the identity of his milk and personally to vat. Some manufacturers have even gone market it. This arrangement is known so far that not only the pre-cooling of the as the cooperative pasteurizing plan. milk, the pasteurizing, and the cooling While this plan has much to commend of the milk are done with the same ma­ it, it should not be encouraged in a chine, but also the bottling and capping. community unless the people are almost A sample of this machine is on display 100 percent cooperative-minded and of in Flint Laboratory at the present time. the type that would have faith in each A unit of this type has been installed by other. This Fitchburg plant (one of the the O’Toole Goat Dairy near Chicopee very few of its kind in the country and Falls, Mass. As an interesting sidelight, well worth seeing) is known as the Tri- it may be mentioned that to supply heat City Dairymen’s Cooperative Association. for this pasteurizer Mr. O’Toole has There are 26 cooperating members, and connected the pasteurizing equipment it is interesting to note that the group with the hot water heater of his home, has among its membership, Americans, thus saving the expense of a separate Germans, Frenchmen, Italians, and Finns. water boiler. All reports indicate that they get along Based on present prices, one of these quite harmoniously. The plant is housed small type pasteurizers, complete with in­ in a well-constructed cement-block build­ dicating thermometer, recording ther­ ing about ’45 feet x 35 feet. The unique mometer, cooler, and boiler, could be feature of this cooperative pasteurizing purchased and installed complete for plant is that instead of having the usual $ 1,000 - $ 1,600, depending on the equip­ large-size pasteurizing units, it has three ment already in use. 50-gallon pasteurizers and two 100-gallon (5) Another way of meeting this pas­pasteurizers, and all the plant equipment teurizing problem, and a relatively new is so arranged that each farmer’s milk idea in most sections, is that of pasteur­ can conveniently be pasteurized and bot­ izing the milk in bottles with especially tled separately. For this service each provided metal caps. (The metal caps member of the association pays iy 2 cents necessary are more expensive than ordi­ per quart. Non-members pay 2 cents nary caps.) This arrangement consists per quart for the same service. To start simply of a tightly-made wooden box with, a 5 percent shrinkage was charged. large enough to hold as many cases of They now report that with increased milk as the farmer wishes to pasteurize at business this shrinkage charge is omitted. one time. The box, when filled with The total cost of the cooperative plant is cases of milk, is immersed in water. A estimated at $15,000— the building cost­ long-stemmed recording thermometer is ing about $10,700 and the dairy equip­ inserted in a dummy bottle in the bottom ment $4,300. Reports indicate a sub­ of the case for recording the temperature. stantial growth in the association The water is then brought to the desired At the time the compulsory milk pas­ pasteurizing temperature and held for the teurisation law was enacted in the Fitch­ required length of time, after which it is burg community, 33 percent of the city’s cooled. This arrangement has the ad­ milk was sold as unpasteurized milk. vantage of being suitable to any size de­ The raw milk dealers were steadily losing 160 S m a l l P l a n t P asteurization business to dealers in the pasteurized munities. As Mr. Oksanen, the efficient product. Many physicians were recom­ manager, says, "There must be a real mending pasteurized milk for the chil­ need for such a plant for there is nothing dren, particularly for new-born babies. like necessity for promoting success.” The late Mr. Ernest Viewig, then presi­ There must be a gpod leader and man­ dent of the Worcester County Farm Bur­ ager, and all the help should be versed eau and himself a prominent dairyman, in the principles of cooperation and was intensely interested. It was thought trained for their respective jobs. The that with proper cooperative spirit a co­ operative plant could be made to work. manager must understand farmers and It required enough small pasteurizers to have more than the ordinary amount of handle in a reasonably short time all the common sense and diplomacy, and be milk of all the members. The distinc­ willing to work long hours. tive features were that each farmer’s Any persons interested in this plant milk was pasteurized, bottled, and capped would find it well worth their while to separately. arrange for a visit to it in Fitchburg, This plan will not work in all com­ Mass.

Disease Outbreaks Resulting From Faulty than 10,000 population, but one of these in­ Environmental Sanitation. Leslie C. Frank. volved 29,250 persons. Public Health Reports, Vol. 55, No. 31, Aug­ Thirty-seven outbreaks were reported due to ust 2, 1940, pp. 1373-1383. Pub. Health raw milk and one to pasteurized milk in Engirt Abs. xx, Mi, 64. which case the pasteurizer "broke down.” Ty­ Heretofore we have not been well informed phoid fever caused most outbreaks and deaths, as to the number of outbreaks of disease re­ but in the case of water, gastroenteritis caused sulting from faulty sanitation because of: most cases. Only 5 of the 42 outbreaks were in communities of over 10,000. (A ) Incomplete reports. Food-borne outbreaks traced to pies and pas­ (B ) Inadequate epidemiological studies. try were most numerous and those traced to (C ) Failure to report. pork and pork products were second, with (D ) No systematic publication by any fowl, salads, and home-canned vegetables national agency. third. Gastroenteritis caused most outbreaks Last year, the U. S. Public Health Service and cases. An intensive study of food sanita­ inaugurated the first Nation-wide survey. tion is needed. It was found in 1938 that there were 48 Previous known incidence of water, milk, outbreaks reported due to water, 42 to milk and and food-borne outbreaks are reported. It is milk products, 70 from other foods, and 8 by estimated that there are probably 5 to 10 times unidehtified vehicles, making a total of 168 as many outbreaks, cases, and deaths as re­ outbreak's which involved 36,507 cases and 72 ported. The discussion takes no account of deaths. The data indicate the necessity of more typhus fever, undulant fever, and malaria with intensive sanitary control of ground-water sup­ several hundred thousand cases and several plies, and the inadequacy of control of surface- thousand deaths per year, all the result of water supplies. Only 2 of the water-borne faulty environmental sanitation. outbreaks occurred in communities of more Paul F. Krueger. 16 1

W e Look At Milk Inspection*

J. H. Shrader Editor, Journal of Milk Technology

DEVELOPMENT OF MILK INSPECTION addition of harmful preservatives— in Milk inspection has not always been those days formaldehyde. with us. Its present state of development Then came the day for the bacteriolo­ has been brought about in a large way gists. The discovery of the role of milk in since the turn of the century, although the dissemination of disease, and the fre­ some work was done before that. quency with which milk became involved Trained medical men were the first to as the vehicle turned the attention of give milk control serious attention. Even health officers to the direct importance of now, the milk inspection work in the the bacterial quality of the milk as more United States Army is under the direc­ vitally connected with disease than chemi­ tion of the Medical Department, and the cal adulteration. This led to a great devel­ inspection of food products is made by opment in the study of methods for deter­ the Veterinary Corps, sometimes by the mining the number of bacteria in milk, Quartermaster Department when officers eventuating in the appearance in 1910 of of the former group are not available. the first edition of Standard Methods of If I may be allowed a digression at this Milk Analysis, published by the Ameri­ early stage of my talk, may I say that this can Public Health Association. Over- situation is an anachronism, to say the enthusiastic officials released to the news least. There are no provisions in the con­ press the bacteria counts of milk sam­ ventional education of either physicians ples, thus leading to much misinterpreta­ or veterinarians for training in milk sup­ tion by the public and an inordinate race ervision. Neither the American Medical among dealers to lower their counts by Association nor the American Veterinary one means or another, some not so good. Medical Association have sections devot­ This program made the public as well as ed to these subjects nor are they particu-. the dealers bacteria-conscious, although larly interested. The Army does give neither group always understood what it some degree of training in this field, but was all about. it is very elementary. W e all here pres­ In the meantime, the veterinarians had ent know that an efficient milk inspector achieved an important place in milk in­ cannot be made overnight. The unfor­ spection. They diagnosed tuberculous tunate experiences of our CCC camps cattle, and endeavored to improve milk bear witness of the kinds of difficulties quality by eliminating unfit cows. How­ encountered when food inspection is not ever, proof .that most milk-borne disease taken seriously. (except bovine tuberculosis) was traced Now to get back to our main theme, to human contamination after the milk soon the chemical laboratory became the was produced directed attention to the center of milk control work. Milk was handling of the milk itself. These find­ examined for the detection of added ings laid the foundation for the develop­ water, the removal of milk fat, and the ment of our present inspection system. Then, along in the early 1920’s, the » Address delivered before the joint annual meet· mechanical engineers took over. They ings of the Pennsylvania Association of Dairy Sanitarians and Milk Dealers, Harrisburg, April showed that our pasteurization practice 3, and 4, 1941. was faulty by reason of poorly designed 162 W e L o o k a t M i l k I n s p e c t i o n

equipment. A great improvement i n , milk industry by physicians, health offi­ plant design and operation was worked cers, inspectors, school officials, and edu­ out, and detailed specifications were cators. All unite in extolling the virtues drawn up for equipment design and op­ of milk. What wouldn’t any other in­ eration. dustry give for such publicity and sup­ Finally, tbe discovery in 1933 of the port! This is the reward of effective milk usefulness of the phosphatase test as a inspection and supervision. measure of the effectiveness of milk pas­ Milk inspection is a. publicly recognized teurization turned the emphasis back to necessity. The imposition of rules and chemical control, thereby greatly strength­ regulations in general are often resented ening the position of the inspector by by the already regulation-burdened com­ providing him with a field testing kit. munity—except in matters of health. Before leaving this phase of our con­ Here, the public is willing to support a siderations, may I state that during the rational program. waning of the influence of bacteriology as our main control instrument, the de­ PRESENT TENDENCY IN MILK CONTROL velopment of the direct microscopic tech­ At present, there is a tendency to im­ nique for the examination of dairy prod­ pose too much detail in milk control ucts has been so useful that this proced­ work. There are times when this is nec­ ure bids fair to remain with us perma­ essary. W e must insist on the dependa­ nently. bility of our tuberculosis eradication rec­ ords. W e do have to insist on exact PRESENT STATUS OF PUBLIC ACCEPTANCE specification of time and temperature for What has been the result of all this in­ proper pasteurization. However, we are spection and control? In the first place, continually tightening our requirements the sanitary condition of the milk indus­ by adopting new rules and regulations. try has been improved to a really amazing W e raise the question: Is it possible to degree. In the early days of milk inspec­ go too far? Is it possible that we may tion, no one would have dreamed that the run afoul o f the law of diminishing re­ general level of milk production all over turns? As a matter of fact, there is no a municipal milk shed would compare epidemiological support for most of the very well with the level of sanitation in newer requirements enacted in the last the production o f certified milk in its ten years or so. We stopped the occur­ early days. Formerly, the attainments of rence of milk-borne disease outbreaks the brewing industry in their excellent ^when the level of milk supervision microbiological control had been the en­ reached the development obtaining back vy of the milk industry. Now, the situa­ there. W e defend our newly adopted, in­ tion is reversed: the brewing industry ex­ creasingly stringent regulations by saying tols the dairy industry as the standard of that if so and so might happen, then we microbiological technology. might have a disease outbreak. Yes, may­ Considered in the abstract, the produc­ be there would be one chance in a mil­ tion of milk does not present a very at­ lion. Compliance with regulations costs tractive picture. The very conditions un­ money, and usually the more meticulous der which a cow is milked, and the social they are, the more it costs. There must and industrial level of the milkers as a be a limit that the public is willing to class are not such as would lead a person pay for its health insurance. Our mar­ to expect a clean product. And yet in gin of safety in milk control is already spite of these conditions, sanitary tech­ so great that we are free from milk- nology places milk among our cleanest borne outbreaks where there is any real foods. The public knows this. enforcement. This health record attests No other branch of the food industry the effectiveness of our protective meas­ has the unanimous, enthusiastic, and vig­ ures. Why should we continue to exact orous kind of support that*is given the even more stringent requirements! J o u r n a l o f M i l k T e c h n o l o g y 163

Let us look at another phase of our onies, or demanding a 5,000 count and work. A conscientious inspector (and curtailing consumption? I do not mean most of them are) may be disturbed by that these actual figures represent these the more or less inefficient work (as he respective conditions. I do emphatically considers it) of inspectors on adjoining mean that experience, EXPERIENCE, milk sheds. In such instances he must shows that under such conditions as have face the question: W ill I do more harm been prevailing under normal milk con­ to the public by refusing to recognize the trol, there were no epidemics or demon­ work o f this inspector (who is in good strated milk-borne disease, and milk tast­ and regular standing with his officials ed right, whereas now, with extremely and his community) or shall I tempor­ more stringent requirements, we have no arily overlook relatively minor points of less disease and yet have off-flavor milk. non-compliance for the greater good of If the public knew this, what do we think all concerned? What is this greater good? they would say about it! What would •It is the educational effect on the person you say if you were just a consumer! that is regulated, and the respect o f the community whether the latter be produc­ RESULTS OF PRESENT PRACTICES ers, dealers, consumers or fellow-inspec­ As a result of our constant pressure to tors. We must develop good-will to in­ keep raising 'the requirement, we have sure that proper practices that are really thrown a burden on the industry which important are followed when our backs is difficult to justify. - It costs money to are turned. W e are passing from the equip a dairy farm. It costs money, for period of the policeman in milk inspec­ example, to test every producer’s milk. tion. A "holier-than-thou” attitude does How often shall we test it? Some regu­ not sit any better on a milk inspector than lations prescribe the number of samples on a Pharisee. Most milk supplies that a year, regardless of whether the samples are under any regular inspection at all need such testing. Instead of confining are so much better than they probably our control to the product itself, we set formerly were that no great harm will up expensive requirements for plant and ensue if minor requirements are waived. equipment, often out of all proportion to For example, if one shed requires a cov­ their effect on milk quality. ered milk pail and the adjoining shed In enacting these increasingly stringent prohibits it, then in the interest of our requirements, we defend them by citing own self respect and public confidence, possibilities of disseminating disease. „This let’s ignore the issue. Just don’t see it scares the industry into accepting them. for the time being. A price is paid for They don’t dare express any doubt of ignoring such a consideration. this possibility for fear of losing face or Then there is the misuse of bacteria of being classed as a defender of faulty counts. W e all laugh at the misdirected practices— so they go along. As indus­ zeal of the dairyman who boasted that try complies, then new regulations are his milk contained more of these bac­ imposed, and so on. As a grand result, teria things than that of his competitor. industry has acquired a fear complex re­ Really now, does ' any intelligent milk garding the possibilities of milk for worker believe that, other things being transmitting disease. Even the public has equal, a milk showing a bacteria count of gotten this fear. How do we know! Look 5,000 colonies is less sanitary than one at the advertising. In some quarters, showing 4,500, or a raw supply of 750,- more is said about protection than about 000 colonies as superior to one showing nutrition. Whereas some firms would 1,000,000 ? W e keep tightening our bac­ educate the public to consider milk in a terial standards and we find ourselves in­ positive way and to think of it as a pre­ troducing a new difficulty: cappy milk. mium food, others weaken this by talking Which is worse: letting the industry op­ about protection, about fending off di­ erate under, say, a count of 25,000 col­ sease, by appealing to the fear complex. 164 W e L o o k a t M i l k I n s p e c t i o n

There is a great difference in the con­ Moreover, we should want the public sumer appeal between the phase "Our to respond to our preachments that more milk is your most nutritious and most milk should be consumed. Is the public economical food” versus the one "Our responding? What has been the degree milk will not hurt you.” of change in milk consumption per capi­ And so the milk industry is spending ta within the past few years, in spite of more money to make milk "safe” than it continually tightening requirements? Dis­ is to make it more nutritious and to taste ease from milk is not measurably less better. It is spending great sums of nor is the per capita consumption of fluid money to make show places out of dairy milk materially different from what may plants, to appeal to the public’s misdi­ be called a flat average over the past ten rected idea of safety, to cater to the glit­ years or so— and yet regulation is in­ ter. creasing to a very great degree. We need liberality in enforcement— NEEDS OF THE SITUATION and this does not excise laxity. Liberali­ The present freedom from milk-borne ty means intelligent tolerance when no outbreaks in all reasonably-well super­ subversive principle ip involved, whereas vised communities warrants us to go slow laxity connotes careless disregard of any in imposing new and more stringent reg­ principle. ulations. We now have no reason for W e need more knowledge of the bac­ harping on the possibilities of disease teriology of milk. W e have gone farther from milk (in such communities). Our in quantitative determination of total efforts should better be directed toward numbers than in elucidating what these introducing milk inspection (including numbers mean. W e know too little of other foods as well) in those communi­ their qualitative significance. The need ties where there is no inspection. We is for more fundamental bacteriological should seek to dispel the fear complex research. on the part of the public. W e must re­ What is milk. Until we know its lieve the industry of its tendency to composition exactly and reasonably com­ spend vast sums on control procedure pletely, we do not know it properly as a and shining plants.' No normally-minded merchantable commodity. W e don’t person wants to think of a hospital every know it as the automotive industry knows time he looks at a milk plant. it cars, as the rubber industry knows its Rather, we should encourage the indus­ products, as the electric industry knows try to invest in improvements in the nu- its machines— and these industries are tritive quality of the milk itself. This is progressing. They improve their prod­ what the baking industry is doing now— ucts because they know them so well. at no extra charge to the public. The I am not pleading for a lowering of dairy industry charges from ten to twen­ the level of present milk sanitation, of ty-five times the cost of the addition of plant construction or of equipment per­ vitamin D to milk. Why the difference formance. I want it to be as high as between the two industries? There are practicable. Most certainly I am plead­ many: one is that the baking industry is ing for a better product. I think that we seeking to regain its lost position as pro­ can get this when we go after it. We viding "The staff of life” (which they cannot do this very effectively, if at all, essay at the expense of the milk indus­ when our aims are defensive, so to speak. try to a large extent), and another is that The army that remains on the defensive the baking industry is not crowded by an is not the one -that is going places. “You increasing regulatory burden. Therefore, cannot discover continents in 'the har­ its vast energies and resources can be di­ bor.” rected entirely to improvement in prod­ As applied to milk inspection, I plead uct and to constructive education of the for more and better trained inspectors. I public. plead for men so well trained technolo­ J o u r n a l o f M i l k T e c h n o l o g y 165 gically that they do not have to be pro­ proved nutrition, away from frozen in­ vided with increasingly intricate rules vestment in glittering plants to produc­ and regulations— men so able to adjudge tive enterprise by an expanded business, the needs of a situation that they can away from white tile to research labora­ prescribe the corrective measures without tories, away from just good milk to na­ having to pull out their measuring tape ture’s best food. to see if the dairy house is within the W e need to double the per capita con­ prescribed fifty feet from the milking sumption of milk. Who will lead the barn. Maybe there is a more effective way? Can our present inspection policy provision seventy-five feet away, say, a do it? W ill we encourage industry to mechanically refrigerated dairy plant do it? If so, then by all means let’s first where the producer may store his milk expand our own mental and spiritual regularly (an actual case where the regu­ horizons. Let’s get a perspective on the lations were literally violated but a better triangle— the milk control system, the product obtained). Inspectors who are dairy technologists milk industry itself, and the nutritive should lead the industry into a more needs of the public. "Where there is no healthy state of mind, away from empha­ vision the people perish.” Dairy inspec­ sis on protection to promotion of im­ tors, let’s go forward.

Rural W ater Supplies and Sewage Disposal Farmers and other rural dwellers who ments for household and livestock pur­ may -be planning improvements to their poses to directions for construction which water supply and sewage disposal facili­ are illustrated in detail in numerous dia­ ties will find a wealth of practical sug­ grams. Equally complete instructions are gestions in Farm Water Supply and Sew­ given for the installation of farm sewage age Disposal published by the Portland disposal systems which will provide safe, Cement Association. convenient and inexpensive disposal of Attractively illustrated, this booklet not sewage from the home and help protect only describes several approved methods the water supply against pollution. of providing an abundant supply of clean The Portland Cement Association, 347 pure water but also tells how to safeguard Madison Avenue, New York City, will be it against possible contamination. The glad to send Farm Water Supply and protective measures outlined are adapted Sewage Disposal to anyone requesting it. from suggestions of state health depart­ The State Department of Health does not ments, the United States Department of have copies of this booklet for distribu­ Agriculture and the United States Public tion. Persons who are interested should Health Service. Complete information is communicate direct with the Association. given for each step in the planning and development of the water supply from From Health News, State Department of Health, preliminary estimates of the total require- Albany, N. Y. 166

Scientists Start Search For New Food Values In Dairy Products Discovery of new and now unknown Others who took part include: Dr. C. food values in dairy products is anticipat­ A. Elvehjem, Department of Biochemis­ ed from a new, comprehensive research try, University of Wisconsin. Dr. T. W. program being developed by the Nation­ Gullickson, Division of Dairy Husbandry, al Dairy Council for the American Dairy University of Minnesota; Dr. P. C. Jeans, Association. The National Dairy Coun­ Department of Pediatrics, University cil’s experience of a quarter of a century Hospitals, The State; University of Iowa; in research and educational promotion is Dr. W. E. Kraus, pepartment of Dairy recognized by the American Dairy Asso­ Industry, Ohio Agricultural Experiment ciation as qualifying the organization to Station; Dr. Herbert; E. Longenecker, De­ supervise the research project it is spon­ partment of Chemistry, The University of soring. Pittsburgh; Dr. Grace MacLeod, Profes­ Leading scientists who are taking part sor of Nutrition, Teachers College, Col­ met recently to discuss plans for what umbia University. Milton Hult, President of the National Dr. C. M. McCay, Laboratory of Ani­ Dairy Council says is the "most impor­ mal Nutrition, Cornell University, Agri­ tant research project for the dairy indus­ cultural Experiment Station; Dr. Irvine try since that which led to the discovery MoQuarrie, Department of Pediatrics, of the famed fat-soluble vitamin A in The Medical School, University of Min­ milk. Coming at a time when America nesota; Dr. H. W. Mitchell, Professor is launching its defense program, this re­ Animal Nutrition, University of Illinois; search will be of particular significance. Dr. P. Mabel Nelson, Head of Depart­ Medical rejections o f prospective soldiers, ment of Foods and Nutrition, Iowa State reported upwards of 40 per cent in some College; Dr. Julia Quthouse, Professor of areas, emphasizes the need for greater Nutrition, Department of Home Econom­ knowledge of food values as well as most ics, University of Illinois. accurate facts regarding bodily needs.” Dr. Rudolf Schoenheimer, Department Noted research and nutrition authori­ of Biochemistry, College of Physicians ties present were: Dr. George O. Burr, and Surgeons, Columbia University; Dr. Department o f Physiology, The Medical W . H. Sebrell, Chief, Division of Chem­ School, University o f Minnesota; Prof. E. otherapy, National Institute of Health, U. B. Hart, Department of Biochemistry, S. Public Health Service; Dr. H. C. Sher­ University of Wisconsin; Dr·. George E. man, Department of Chemistry, Colum­ Holm, Senior Chemist, Bureau of Dairy bia University. Industry, U. S. Department of Agricul­ It has long been known that dairy ture ; Dr. E. V. McCollum, Department products possess nutritive qualities other of Biochemistry, School of Hygiene and than those already recognized. With fi­ Public Health, Johns Hopkins University; nancing made possible by the American Dr. Lydia Roberts, Chairman of Depart­ Dairy Association it is hoped that these ment of Home Economics, The Universi­ new qualities will be revealed, thus pro­ ty of Chicago; Dr. Isaac Schour, Depart­ viding even stronger scientific background for the use of adequate amounts of dairy ment of Histology, College of Dentistry, products in improving the Ameriam diet. University of Illinois; Dr. Russell M. As a part of this new research project, Wilder, Professor of Medicine, Mayo studies on the nutritive value of butter Clinic, and Chairman, Committee on fat are already under way at the Univer­ Food &nd Nutrition, National Research sity of Minnesota and the University of Council. Wisconsin. 167

Legal Aspects

UNGRADED PASTEURIZED MILK Standards for the Grade A Pasteurized Under amendments to Chapter III of milk to be sold upstate after April 1 are the New York State Sanitary Code, only the same, with a few minor exceptions, as those for the "N. Y . C. Dept, of Health one grade of pasteurized milk other than Approved Pasteurized” grade now being "Certified-Pasteurized” will be sold in up­ sola in New York City.* Two of these 1 state New York after April , 1941. exceptions which may be of particular in­ This will be known as Grade A Pasteur­ terest are: ( 1) The bacterial count limit ized. before pasteurization upstate will be 200,- In adopting the amendments including 000 as compared with 150,000 in New the designation "Grade A Pasteurized,” York City, and ( 2) cover caps will not be the Public Health Council indicated that required upstate for bottles containing it is moving toward what it considers the Grade A Pasteurized milk whereas such desirable objective of requiring all milk caps are required in New York City. for human consumption to be pasteurized The new standards for Grade A Pas­ and to eliminate grade designations which teurized are such as to insure safety and have little real meaning in terms of pre­ quality and at the same time, it is be­ venting disease being spread through lieved, will make it possible for dealers milk. Further steps in this direction will to sell this grade at the present price of probably be taken by the Council during Grade B Pasteurized milk. the coming year, the first of which will " e n r ic h e d ” f l o u r s likely be the elimination of grade desig­ nations for both pasteurized and raw Proposed definitions and standards of milk. identity for flour and 15 related wheat products, including "enriched” flours, Much milk that has been produced for have been announced by the Acting Fed­ Grade B Pasteurized met the former eral Security Administrator Wayne Coy. Grade A bacterial requirements and will "Enriched” flours would be required to meet the new Grade A requirements. The contain thiamine (vitamin B l ) , nicotinic bacterial and temperature standards for acid, ribo-flavin, and iron. Comments the new Grade A Pasteurized milk and are invited from those interested before cream, as delivered to consumers, are the final standards are issued. same as heretofore. The temperature to Contrary to the opinion which seems to which milk must be cooled at the farm, have been implanted in the minds of both however, has been changed from 50 to manufacturers and the public, the pro­ 60 degrees Fahrenheit. The bacteria duction o f "enriched” flours will not be count limit before pasteurization for the compulsory under the requirements of the new milk is 200,000 at the receiving sta­ Federal Food, Drug, and Cosmetic Act. tion or 400,000 at the city plant if Millers are at liberty to continue as here­ shipped by rail or tank truck. For cream tofore to market flours other than those the limit is 250,000 at the place of sepa­ which are "enriched.” ration and 500,000 at the pasteurizing In the administration of the Federal plant. Physical examinations o f cows are Food, Drug, and Cosmetic Act, the inter­ required once a year. est o f the Federal Security Agency in the composition of these products is limited * See this Journal, 4, 38 (1941). to its obligation of insuring, as soon as 168 L e g a l A s p e c t s

the final standards become effective, that The proposed standards are published each of the products conforms to the re­ in the Federal Register of April 1, 1941. quirements of the applicable standard. Copies may be obtained from the Sup­ "Enriched” flours will be required to con­ erintendent of Documents, Government tain the specified amounts of the vitamins Printing Office, Washington, D. C , at 10 and minerals provided for in the stand­ cents each. ards.

Model Uniform Food Bill The Association of Food and Drug mony with the federal program, and Officials of the United States has drawn thereby minimize, at least, some of the up a Uniform State Food, Drug, and difficulties pointed opt in the last issue Cosmetic Bill, which was accepted and of this Journal, page 111. endorsed by the Association at its meet­ Copies of the bill may be obtained ing in New Orleans, Louisiana, October from the Secretary of the Association, Mr. 1940, It should be helpful as a guide to George H. Marsh, 5J5 Dexter Avenue, state officials in seeking new legislation Montgomery, Alabama, price 10 cents to bring state food control practice in har­ each.

Influence of Sunlight on Flavor and Ascorbic- by the activated-sludge process. It treats an Acid Content of Milk Exposed in Three Dif­ average of 50,000 gaflons of waste daily. The ferent Types of Paper Containers. J. L. Hen­ essential units of this plant are a lime tank, derson, D. C. Foord, and C. L. Roadhouse. the receiving chamber or wet well, mixing (Food Res., 5 (1940), No. 2, pp. 153-159.) chamber, primary settling basin, aeration and Experiment Station Record, Vol. 83, No. 4, final settling basins. 1 October 1940, p. 539. Pub. Health Engin. Lime solution, added in the mixing cham­ Abs. xx, Mi, 60. ber, serves to neutralize the lactic acid and “Paper containers fabricated from (1 ) a precipitate the suspended caseins in the raw thin white bleached paper, (2 ) a cream-colored waste to form a sludge, and to prevent septic paper of intermediate thickness, and (3 ) a rel­ conditions in the primary settling basin. Agi- atively thick paper with the inner plies un­ ation is by means of diffused air. Part of the bleached and light brown in color, were com­ sludge from the primary settling basin is re­ pared in this study. Milk samples in clear turned to the mixing chapber for recirculation. glass pottles and in each of the three types Sludge removed from thq primary settling bas­ of paper containers were exposed , to midday in (400 to 500 gallons daily, 50 percent sun for. varying periods, placed in cold stor­ settleable solids) is conveyed by tank truck to age, and scored for flavor at 2 and 20 hrs. an adjacent field. after exposure. The ascorbic acid content of the samples was also determined. The paper The lactic-acid-forming bacteria in the aera­ containers, while varying in protective capaci­ tion basin convert the milk sugars to lactic ty, all exhibited greater protection from the ef­ acid, thereby reducing the pH to between 7.6 fects of sunlight than clear glass.. The thick and 7.8, the most favorable reaction for this unbleached paper gave complete protection type of bacteria. A further decomposition of against flavor defect and nearly complete pro­ the milk sugars occurs simultaneously to form tection against ascorbic acid destruction during carbon dioxide and water. Sufficient aeration 2 hours’ exposure to sunlight. The degree of is maintained to keep the dissolved oxygen ascorbic acid destruction proved to be a useful above 2 parts per million. Sludge from the index of the effect of sunlight on milk flavor.” final settling basin is returned to . the aeration tank for recirculation and seeding. The final R. A. C. effluent of the plant in discharged into a small stream. The Treatment of Dairy Wastes. Sylvan D. Montagna. Sewage Works Journal, Vol. 12, The analyses of samples indicate a B. O. D. No. 1, January 1940, 108-111.' Pub. Health range of 260 to 1,800 (average 545) p.p.m. Engin. Abs. xx, S, 100. for the raw wastes; 98.4 per cent B. O. D. re­ A producer of milk and manufactured milk duction is effected by the treatment. products has successfully treated dairy wastes R. S. Shaw. 169

New Books and Other Publications

The Chemical Composition of Foods, Pumps: Types, Selection, Installation, by R. A. McCance and E. M. Widdow- Operation, and M aintenance. By Frank son. Chemical Publishing Co., Inc., A. Kristal and F. A. Annett. McGraw- New York. 150 pages. 1940. $2.50. Hill Book Company, Inc., New York. The authors state that pioneering in­ 1940. 339 pages. $3.50. vestigations into food chemistry were The purpose of the authors has been made in Germany and the United States to produce a book that would be interest­ of America, but that after the war of ing to everyone interested in pumping 1914-18, England played a leading part, operations. To this end, considerable especially on vitamins. space has been given to a description of The present work is a collection of the types and designs of pumps avail­ analyses over fourteen years of almost able, and in a general way to the appli­ all the foods commonly eaten in Great cations for which they are suited. The Britain. The method of approach has general field of pumping equipment has been somewhat different from that of been completely covered but no attempt previous workers in the same field; for has been made to include every type of the foods have been analyzed, not only special pump available. Extensive treat­ in the raw state, but also as prepared for ment has been given to the selection of the table, and studies have been made of pumps and service limitations, together the losses introduced by cooking. The with emphasis on pump installation, oper­ investigations also record data on the ation, and supervision, also pump troubles availability of constituents by digestion and remedies. All through the work, in the alimentary tract or their loss by the authors have tried to present the sub­ elimination. The information in this ject from the practical man’s viewpoint. book supplies fundamental information of the chemical composition of foods, The Merck Index: An Encyclopedia essential in the dietary treatment of dis­ for the Chemist, Pharmacist, Physi­ ease or in any quantitative study of human cian, Dentist, and Veterinarian. Fifth nutrition. J H S edition. Compiled and published by Merck and Company, Inc., Rahway, New Judging Dairy Cattle. Text by Edwin Jersey. 1060 pages. $3.00. S. Harrison, Photographs by Henry A. This fifth edition is nearly twice the Strohmeyer, Jr. and John T. Carpenter, size of the previous one, containing 5,900 Jr. John Wiley and Sons, Inc., New descriptions of various substances. An York. 1940. 132 pages. 193 figures. important new feature is the section, $2.75. "Chemical, Clinico-Chemical Reactions, This book is an excellent compilation Tests, and Reagents by the Author’s of photographs of the most famous ani­ Name,” carrying 4,500 items. Another mals in the various dairy breeds. Com­ new section contains formulas for the parisons illustrate real judging problems, preparation of culture media, fixatives, and the text discusses these comparisons and staining solutions, comprising a total from the standpoint of developing a of 212 formulas and methods of prepara­ showing of the relation of desirable points to the usefulness of the dairy cow. tion. The purpose of the manual is to present This manual is well printed to lie flat by pictures, supported by text, a com­ on the desk for reference use. The atomic plete study of dairy types. weights are those of 1939. 170

JOURNAL OF MILK TECHNOLOGY

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

Editors

W. B. Palmer, Managing Editor J. H. Shrader, Editor Orange, N. J. Wollaston, Mass.

Associate Editors

C. A. Abele P. B. Brooks Sarah V. D ugan J. G. Hardenbergh Chicago, 111. Albany, N. Y. Louisville, Ky. Chicago, 111.

M. A. Heinzman C. K. J ohns J. A. Keenan Ernest K elly Ventura, Cal. Ottawa, Canada Boston, Mass. Washington, D. C.

P. F. Krueger Η. N. Parker Μ. E. Parker G. W . Putnam Chicago, 111. Jacksonville, Fla. Chicago, 111. Chicago, III.

F. M. Scales ' H. R. T hornton New York, N. Y. Edmonton, Alberta, Can.

THE JOURNAL OF MILK TECHNOLOGY is is­ other reading material should be addressed to the sued bimonthly beginning with the January number. Editor, J. H. Shrader, 23 Bast Elm Ave., Wol­ Each volume comprises six numbers. It is published laston, Mae#. by the International Association of Milk Sanitarians, and is printed by The Chronicle Press, Inc., Orange, Membership and Dues: Active membership in the Association is $3.00 per year, and Associate member­ N. J., U. S. A. ship is $2.00 per year, including respectively all Subscriptions'. The subscription rate is $2.00 per issues of the JOURNAL OF MILK TECHNOLOGY. volume. Single copy, 50 cents. All correspondence concerning membership in the INTERNATIONAL ASSOCIATION OF MILK SANI­ Advertising: All correspondence concerning adver­ TARIANS, Including applications for membership, tising, reprints, subscriptions, and all other business remittances for dues, failure to receive copies of the matters should be addressed to the Managing Editor, JOURNAL OF MILK TECHNOLOGY, and other VV. B. Palmer, 29 North Day Street, Orange, N. J. such matters should be addressed to the Secretary Manuscripts4. All correspondence regarding manu­ of the Association, C. Sidney Teete, State Depart­ scripts, editorials, news items, announcements, and ment of Health, Albany, N, Y.

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 ...... W ash in g to n , D . C . First Vice-President, F. W . Fabian ...... E ast L ansing, M ich . Second Vice-President, C. A. Abele ...... Chicago, 111. Third Vice-President, R. R. Palmer ...... Detroit, Mich. Secretary-Treasurer, C. S. Leete ...... State Office Building;, Albany, N. Y. 1 7 1

Associations W hich Have D esignated the JOURNAL OF MILK TECHNOLOGY

As T heir Official Organ

California Association of D airy and Michigan Association of Dairy and Milk Milk Inspectors Inspectors President, L. E. Holt ...... Pasadena, Cal. President, J. E. Vogt ______Lansing, Mich. Vice-President, Η. E. Ball, City Hall, Lodi, Cal. 1st Vice-Pre'sident, F. E. Holiday, Detroit, Mich. Secretary-Treasurer, L. E. Nisson, 2707 1 2nd Vice-President, A. C. Miller, Lansing, Mich. Street, Eureka, Cal. Secretary-Treasurer, Harold J. Barnum, Ann Arbor Health Department, Ann Arbor, Central States Milk Sanitarians Michigan. President, William Dotterer,...... Barrington, 111. Missouri Association of Milk Sanitarians 1st Vice-President, F. M. Keller, Oak Park, 111. President, J. M. Burns...... Nevada, Mo. 2nd Vice-President, J. C. Krueger, Chicago, III. Vice-President, C. P. Brandle____ Clayton, Mo. 3rd Vice-President, Oliver C. Hutter, Lake Secretory-Treasurer, G. M. Young, State Board Geneva, W is. of Health, Jefferson City, Mo. Secretary-Treasurer, Donald V. Fitzgerald, Box 154, Cedar Lake, Ind. New Y ork State Association of Dairy and Milk Inspectors Chicago D airy T echnology Society President, E. E. Brosnan___Binghamton, N. Y. President, J. B. Stine ...... -...... Chicago, 111. Vice-President, J . F. Jansen...__.Oneonta, N. Y. Vice-President, G. W. Shadwick, Jr., Chicago, 111 Secretary-Treasurer, W . D. Tiedeman, State . Office Building, Albany, N. Y. Secretary, Dr. P. H. Tracy, University of Illi­ nois, Urbana, 111. Pacific Northwest Association Treasurer, E. C. Scott ...... Chicago, 111. of Dairy and Milk Inspectors Sergeant-at-Arms, J . E. Rockwell -Chicago, 111. President, E. Eugene Chadwick, Astoria, Ore. Connecticut Association of Dairy 1st Vice-President, H. A. Tripper, Walla Walla, and Milk Inspectors Washington. President, I. R . V a il______B ristol 2nd Vice-President, 'Ebert M. Giberson, Wen­ 1st Vice-President, B. E. Bowen_____W aterbury atchee, Washington. 2nd Vice-President, Harold Clark___ Colchester Secretary-Treasurer, Frank W . Kehrli, Portland, Secretary-Treasurer, H. Clifford Goslee, State Oregon. Office Building, Hartford, Conn. Pennsylvania Association of Dairy anitarians Indianapolis Dairy T echnology Club S 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. Philadelphia Dairy T echnology Society Massachusetts Milk Inspectors’ President, Anna K. Eaton__ ...Philadelphia, Pa. Association Vice-President, C. A. Mueller.__ -Cynwyd, Pa. Secretary-Treasurer, H. F. Brady....Glenside, Pa. President, J. H. Buckley ------Lynn, Mass. Vice-President, Edward F. Convery, Malden, Tbxas Association of Milk Sanitarians M ass. President, Μ. B. Starnes______Dallas Secretary-Treasurer, Robert E. Bemis, Cam­ 1st Vice-President, T. H. Butterworth San bridge, Mass. Antonio. 2nd Vice-President, Guy Wilkinson...... Tyler Metropolitan Dairy T echnology Society Secretary-Treasurer, Taylor Hicks, City Health President, David Levowitz, New Brunswick, Departmen.t, San Antonio, Texas. N . J . Vice-President, A. B. Quencer, New York, W est Virginia Association N . Y . of Milk Sanitarians 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. 172

Association News

Chicago Dairy Technology Society One of the topics to be discussed at the A new state grade A milk law is being meeting of the American Dairy Science introduced at the present session of the Association sub-committee on milk quality legislature. It is not expected to meet at Burlington, Vermont, in 'June will be any great opposition. Only grade A milk the problem of the establishment of uni­ is permitted to be sold in Champaign be­ form standards and regulations for the ginning April 1. The ordinance was procedure to be followed in the produc­ passed some time ago but was not placed tion of milk to be used for market milk into active enforcement until this spring. purposes. It seems that existing differ­ Urbana has not passed the ordinance as ences of opinion in regard to this prob­ yet. Rantoul, located 12 miles north of lem on the part of regulatory officials and Urbana, the site of the government avia­ other enforcement agencies make for con­ tion school for mechanics, has adopted siderable confusion in the minds of the the grade A ordinance as part of the gov­ producer, distributor and consumer, and ernment’s program to permit the con­ in some cases have resulted in the estab­ sumption of only Grade A milk at army lishment of trade barriers. It is hoped posts. that this effort on the part of the Ameri­ The University of Illinois has adopted can Dairy Science Association committee standards for the production and distri­ members will eventually bring about more bution of milk and milk products that uniform requirements. ’ p pj T racy satisfy the local requirements for grade Secretary-Treasurer. A milk in Champaign. Mr. H. L. White, sanitary engineer for the University, is International Association of Milk the enforcement officer. All milk, ice Sanitarians cream, butter, cheese, etc., served in Uni­ A list of the committees for the cur­ versity buildings must be of grade A rent year is published on page 176. The quality and must be processed in the Committee on Awards is a special com­ University Creamery. All people con­ mittee that will report direct to the Exe­ nected with the preparation or serving cutive Board. of foods on the campus must pass food handler’s examinations and all premises Massachusetts Milk Inspectors' where food is prepared and dispensed Association must comply with sanitary standards adopted by University health officials. The Legislative Committee of the A recent conference of field men held Massachusetts Milk Inspectors’ Associa­ at the University of Wisconsin was pro­ tion has been active in watching the bills nounced very successful. An overflow pertaining to milk legislation. Several crowd indicated that there is considerable of great local importance have been be­ need for this type of a program in some fore the Legislature'. sections of the country at least. The field The spring meeting of the Association man’s importance in the picture of high was held in Boston on April 2. Mr. W . . quality milk and cream production is D. Tiedeman, New York State Depart­ coming to be better appreciated by all ment of Health, Albany, spoke on "Milk agencies concerned in this problem. More Plant Equipment.” DU G. L. Gately, educational conferences for dairy field Commissioner of Health of Boston, and men are likely to be given in the near Dr. L. J. Smith, Commissioner of Health future. of Springfield, were guest speakers. Din­ J o u r n a l o f M i l k T e c h n o l o g y 1 7 3 ner was served to eighty-five members and terest to sanitarians in general were the guests. following: Mr. J. George Binnig, Dairy The summer meeting will be held at Council, Pittsburgh, stated that multiple Cherry Hill Farms of Η. P. Hood & inspection regulations are "foremost in Sons, North Beverly, Mass., on July 16. the news” among milk producers, and This meeting is in the form of an outing. urged that uniformity, simplification, and Milk inspection procedure in this area producer-education be the objectives in of greater Boston is undergoing changes. milk control. Mr. Paul W . Soderberg, The milk from each individual farmer is Wyandotte, Mich., stressed the necessity examined at the receiving station. These for considering each of the numerous data indicate the farms to be checked up. washing operations of a dairy plant as This change allows more time to be separate and specific problems. Dr. F. placed upon the inspection of those J. Doan, Pennsylvania State College, stat­ dairies requiring more attention. ed that the readings of the phosphatase R o b e r t E. B e m i s , test are not affected by enrichment with S ecretary-Treasurer. vitamin D by irradiation or the addition of concentrate, nor by the addition of Michigan Association of Dairy and pancreatic extract or trypsin for reducing Milk Inspectors curd tension or preventing oxidized flav­ The date of the annual summer confer­ ors, nor by contamination of milk with ence at Michigan State College has been copper, nickel, iron, aluminum, or tin in set for July 17-19· The following con­ quantitites up to 10 ppm, nor by the de­ stitute the Program Committee: Frank velopment of oxidized flavor. Mr. George Holiday, Chairman; Peter Stevenson, W . Putnam reported that the original Charles Gotta, and J. M. Jensen. AAA Joint Committee on Sanitary Pro­ cedure, consisting of the International As­ H . J. B a r n u m , sociation of Milk Dealers, the Dairy In­ Secretary-Treasurer. dustries Supply Association, and the In­ ternational Association of Milk Sanitari­ New York State Association of Dairy and Milk Inspectors ans, has now been joined by the Inter­ national Association of Ice Cream Manu­ The Executive. Committee of this as­ facturers. At the banquet session, Dr. J. sociation has acted to direct the secretary H. Shrader, Wollaston, Mass., urged the to submit for action of the members at curbing of tendencies to keep imposing the Annual Meeting in Buffalo on Sep­ new milk control regulations when the tember 24, 25 and 26, an amendment to needs of public health protection really the constitution changing the name of did not warrant such and stressed the the"association to New York State Asso­ need for abandoning the fear appeal in ciation of Milk Sanitarians. dairy advertising as now so generally W. D. T i e d e m a n , used and adopting a positive emphasis on Secretary-Treasurer. the nutritive and economical value o f milk, thereby increasing the per capita Pennsylvania Association of Milk consumption of milk which has remained Sanitarians fairly static over the past ten years. The Seventeenth Annual Convention of the Pennsylvania Association of Milk West Virginia Association of Sanitarians was held in conjunction with Milk Sanitarians the Tenth Annual Convention of the During the past year, a Milk Advisory Pennsylvania Association of Milk Dealers, Board has been organized to study the at Harrisburg, April 3 and 4, 1941. Public Health Council’s milk regulations More than 500 sanitarians and milk and enforcement methods, and make such dealers registered during the convention. recommendations for changes as consid­ Among the subjects of more direct in­ ered advisable by the Council. The mem­ 1 7 4 A s s o c i a t i o n N e w s bers of the Board are appointed as rep­ of Milk Sanitation of the Division of resentatives of their respective organiza­ Sanitation, in the interests of promoting tions or departments, as follows: West higher standards of restaurant sanitation. Virginia Dairymen’s Association (repre­ It has been available heretofore only in senting the producer-distributors), West two-reel form, and its distribution has Virginia Dairymen’s Association (repre­ been limited to health officers for show­ senting producers for plants), Depart­ ing before restaurant operators, food ment of Dairy Husbandry, West Virginia handlers, and agencies interested in res­ University, West Virginia Dairy Products taurant sanitation. The new one-reel ver­ and Ice Cream Manufacturers’ Association sion has been especially adapted for the (representing the dairy plants), and a general public. member from the West Virginia Depart­ The film will be available for lending ment of Agriculture and the West Vir­ for group showings, subject to the usual ginia Department of Health. conditions without charge, only after thea­ J. B . B a k e r . trical bookings have been completed in Secretary-Treasurer. any territory. It will be available in 16 and 35 mm. sizes, sound only, in both Restaurant Sanitation Film in the theatrical and long versions, running One-Reel Form time about thirteen and twenty-two min­ A one-reel popular version of the De­ utes respectively. Health workers who partment’s sound motion picture ’Twixt are interested in having this picture the Cup and the Lip is being released for shown in local motion picture theatres bookings in theaters throughout the State may communicate with the Division of of New York. Public Health Education, New York ’Twixt the Cup and the Lip was pro­ State Department of Health, Albany. duced by the Division of Public Health Health News, March 3, 1941, published by New Education, cooperating with the Bureau York State Department of Health.

Association Membership List The membership list of the INTERNATIONAL ASSOCIATION OF MILK SANITARIANS, corrected to February 1, 1941, has just been published . It contains more than eleven hundred names, asterisked to distinguish the Active and Associate members. Only three years ago, the membership was less than two hundred and fifty. This great increase in membership does bespeak the approval Of milk sanitarians of the progressive policies of the Association’s leaders, and encourages them to de­ velop further the potentialities of the Association in the interest of the public health and in milk technology. Copies may be secured from Mr. C. Sidney Leete, Secretary- Treasurer, State Office Building, Albany, N. Y. J o u r n a l o f M i l k T e c h n o l o g y 175

New members to be added to list of members, which was published February I, 1941

*Adams, Albert S., Laboratory Director, St. ♦Johnson, Alice M., Laboratory Director, Lawrence Dairy Co., 215 South Ninth St., Franklin Coop. Creamery Assn., 2108 Reading, Pa. Washington Ave., North, Minneapolis, ♦Anderson, Olen, Laboratory, Consolidated Minn. Badger Coop., Shawano, Wis. Johnson, La Mar, Sanitarian, Preble County ♦Atkinson, Amelia M., Laboratory Technician, Health Department, Eaton, Ohio. Abbotts Dairies, Inc., 1411 Baltic Ave., Kohler, Roy Win., City Milk & Dairy In­ Atlantic City, N. J. spector, Health Dept., Lincoln, Neb. Barnhart, John Love, Asst. Prof, of Dairy ♦Krehbiel, L. F., Plant Supt., Adohr Milk Manufactures, Oklahoma A & M College, Farms, 1801 So. La Cienega, Los Angeles, Stillwater, Okla. Cal. ♦Brooks, Paul L., Dairy Serviceman, Dairy­ ♦Marshall, Charles G., Director, Special men’s League, Wolcott, N. Y. Markets Div., Alba Pharmaceutical Co., ♦Brown, L. Wayne, Bacteriologist, Dairy & Inc., P. O. Box 552, Sparta, N. J. Food Control Lab., State Dept, of Agricul­ ♦Parks, W . E., Borden’s Farm Products Co., ture, 421 Chemistry Bldg., Madison, Wis. Millerton, N. Y. ♦Clark, Clayton W., Plant Manager, 3 Staple ♦Reid, Earl, Sanitarian, Seminole County St., Danbury, Conn. Health Dept., Seminole, Oklahoma. ♦Corlett, Norman J., Production Manager, ♦Rider, Wm. J., Vice-President & Manager, Borden’s, 198 California Drive, Burlin­ The Rider Dairy Co., 11 New St., Danbury, game, Cal. Conn. ♦Emasiri, Saluey, Animal Husbandry arid Dairy ♦Rubloflf, Ernest B., Consulting Biochemist, Division, Department of Agriculture and Ohio Valley Testing Laboratory, 304 Zweig Fisheries, Bangkok, Thailand. Bldg., Bellaire, Ohio. ♦Everly, Kenneth B., Production Manager, Old ♦Sakai, Peter H., Food Inspector, Territorial Meadow Creamery Co., 14115 Baldwin Board of Health, 3167 Pahoa Ave., Hono­ Ave., East Cleveland, Ohio. lulu, Hawaii. ♦Friedman, Henry, Dairy Inspector, Boston ♦Sandford, Wm. H., W . H. Sandford & Son., Health Department, 67 Fowler S t, Dor­ Lafayette, N. J. chester, Mass. ♦Shepard, O. G., Laboratory Technician, ♦Graham, Μ. M., Plant Superintendent, Borden Borden’s Dairy Delivery, 2321 Hedges, Co., 224 So. 3rd Ave., Phoenix, Arizona. Fresno, Cal. ♦Greenfield, M., Chief of Division, State Pub­ ♦Shull, Hubert, City Milk Inspector, Tex­ lic Health Laboratory, University Campus, arkana, Arkansas. Albuquerque, New Mexico. ♦Smith, Wayne, Laboratory Technician, M & ♦Gross, Herbert F., Director, Sofkurd Division, R Dietetic Laboratories, Inc., 1360 So. Μ & M Dietetic Laboratory, Inc., 585 Ohio Ave., Columbus, Ohio. Cleveland Ave., Columbus, Ohio. ♦Stephenson, Robert, 1002 Bronson St., Marion, Indiana. ♦Hagberg, Glenn H., Dairy Bacteriologist, ♦Tiernan, Joseph F., Westchester County Libby, McNeill & Libby, 603 W . Morris Health Department, Harrison, N. Y. St., Morrison, III. ♦Tompkins, L. J., Sheffield Farms Co., Inc., ♦Harris, Henry J . D., President, Cloverland Packanack Lake, N. J. Dairy Products Co., Inc., 3400 S. Carroll­ ♦Turnbull, Alan J., Supt. Plant, Progressive ton Ave., New Orleans, La. Dairy Co., 1214 Lathrop Ave., Racine, ♦Hart, Fred W ., Vice-President, Brookridge Wis. Farm, Inc., Littleton, Colo. ♦Wendler, E. J., Laboratory Director, Carna­ ♦Herrington, B. L., Professor of Dairy Chem­ tion Co., 1639 N. Main St., Los Angeles, istry, Cornell Univ., 316 Eastwood Ave., Cal. Ithaca, N. Y. ♦Wesemeyer, Rich, Asst. Mgr., Producers Milk Co., 4560 West 35 St., Cleveland, Ohio. ♦Hummell, John, Sales Mgr., Producers Milk ♦Wilkes, James H., Credit Mgr., Turner & Co., 4560 W . 35 St., Cleveland, Ohio. Wescott, Inc., 1327 N. Marston St., Phil­ ♦Hunter, G. G., Milk Sanitarian, Lubbock, adelphia, Pa. Texas. ♦Wolff, Stephen J., Research, Pevely Dairy ♦Isaacs, Moses Legis, Asst. Prof. Sanitary Sci­ Co., 1001 S. Grand Blvd., St. Louis, Mo. ence, Columbia University, 56 Bayley Ave., ♦Woodruff, Alfred C , Plant Superintendent, Yonkers, N. Y. Averill Dairy Co., Akron, Ohio. 176 Committees, 1940-1941

International Association of Milk Sanitarians, Inc. Committees for the Year 1941

Communicable Diseases Affecting Man Η. N. Parker ... ..Jacksonville, Fla. R. V. Stone...... Los Angeles, Cal. Their Relation to Public Milk Supplies. G. J. Turney .... ___Lansing, Mich. Paul B. Brooks, C hairm an...... Albany, N. Y. L. C. Bulmer ... .Birmingham, Ala. R. G. Flood ...... San Francisco, Cal. W . C. Cameron — Ottawa, Canada A. W . Fuchs ...... Washington, D. C. Η. E. Erickson .....St, Paul, Minn. J. G. Hardenbergh...... Chicago, 111. I. A. Merchant ...... Ames, Iowa Applied Laboratory Methods F. L. Mickle ...... Hartford, Conn. T. H. Butterworth, Chairman Η. N. Parker ...... Jacksonville, Fla. San Antonio, Texas A. R. B. Richmond ...... Toronto, Ontario C. A. Abele ...... :__ ,___ Chicago, III. J. L. Barron ...... Hempstead, L. I. Sanitary Procedure Sarah Vance Dugan ...______.Louisville, Ky. W. D. Tiedeman, Chairman ___Albany, N. Y. H. A. Harding...... Detroit, Mich. C. D. Dalzell ...... Little Falls, N. Y. F. D. Holford...... -New York, N. Y. W. D. Dotterrer ...... Chicago, 111. H. R. Thornton ...... Edmonton, Alberta H. C. Eriksen ...... Santa Barbara, Cal. C. K. Johns ...... Ottawa, Canada A. W . Fuchs ...... Washington, D. C. Ernest Kelly ...... Washington, D. C. George W . Grim ...... Ardmore, Pa. John A. Keenan...... Boston, Mass. Ralph E. Irwin ...... Harrisburg, Pa. I. A. Merchant ...... Ames, Iowa John A. Keenan ...... Boston, Mass. F. P. W ilco x ...... Los Angeles, Cal. Paul F. Krueger ...... Chicago, 111. Μ. E. Parker ...... Chicago, 111. Resolutions Sol Pincus ...... New York, N. Y. Ernest Kelly, Chairman -Washington, D. C. George W. Putnam ...... Chicago, 111. Paul B. Brooks ...... ------Albany, N. Y. V. M. Ehlers ...... - ...... Austin, Texas Dairy Farm Methods J. G. Hardenbergh ... ------Chicago, 111. Η. N. Parker, Chairman .....Jacksonville, Fla. J. B. Hollingsworth..... ----- Ottawa, Canada C. I. Corbin...... New York, N. Y. Ralph E. Irwin ...... ——Harrisburg, Pa. Η. E.'Erickson ...... St. Paul, Minn. C. K. Joh n s...... — .Ottawa, Canada R. L. Griffith__.______...... Oakland, Cal. Horatio N. Parker ...... —Jacksonville, Fla. F. D. Holford...... New York, N. Y. William B. Palmer ...... ------.Orange, N. J. C. K. Joh n s...... ___ Ottawa, Canada A. R. B. Richmond ...... —Toronto, Ontario Ernest Kelly ...... Washington, D . C. A. R. Tolland ...... Boston, Mass. J. M. Lescure...... Baltimore, Md. Russell Palmer ...... Detroit, Mich. Affiliation J. J. Regan ...... Utica, N. Y . V . M. Ehlers, Chairman ______Austin, Texas L. C. Bulmer ...... —Birmingham, Ala. Paul B. Brooks ...... Albany, N. Y. R. G. Ross ...... Tulsa, Okla. M. A. Heinzman ...... Ventura, Cal. John M. Scott ...... __ Gainesville, Fla. Wm. B. Palmer _.— ...... Orange, N. J. R. M. C. H arris...... Richmond, Va. J. H. Shrader ...... Wollaston, Mass. S. V. Layson ...... ------Springfield, 111. Μ. B. Starnes...... Dallas, Texas Sanitary Control of Ice Cream Local Arrangements F. W . Fabian, Chairman...Mast Lansing, Mich. R. G. Ross, Chairman ...... Tulsa, Okla. Ralph E. Irwin ...... ,...... Harrisburg, Pa. Burley Walker ...... Ada, Okla. Andrew J. K ro g ...... — .....Plainfield, N. J. W . J. Wyatt ...... Oklahoma City, Okla. 17 7

Tulsa— The Oil Capital of the World

R . G. Ross City Health Department, Tulsa, Oklahoma

Dr. R. G. Ross of the Tulsa City Health Department, is in charge of ar­ rangements for the 1941 convention in Tulsa. He extended the invitation which will· bring the meeting westward, October 27, 28 and 29, 1941. 'Most popular shrine in the United States, except for those in Washington, D. C , is the W ill Rogers Memorial, shown below. It is in Claremore, Okla­ homa, only a few miles from Tulsa, where the INTERNATIONAL ASSO­ CIATION OF MILK SANITARIANS’ convention will be held in October. W ill Roger’s body is buried on the grounds. The Mayo hotel, (next page) one of the finest in the southwest is headquarters for the convention of the INTERNA­ TIONAL ASSOCIATION OF MILK SANITARIANS in Tulsa, Oklahoma on October 27-29, 1941.

Will Rogers Memorial 178 Tulsa Convention, 1941

Many delegates and visitors to the con­ vention of the INTERNATIONAL AS­ SOCIATION OF MILK SANITARI­ ANS will approach Tulsa, Oklahoma, from the east. Highway travelers will find many points of interest along U. S. Highway No. 66, sometimes called the "W ill Rogers Memorial Highway.” It can be followed all the way from Chica­ go or can be picked up at St. Louis or at other intermediate points. The "66”

traveler sees part of the famous Ozark mountains, can stop off to see the tre­ mendous lake formed by Grand River Dam in northeastern Oklahoma, and can visit the world-famous W ill Rogers Me­ morial at Claremore. Check your high­ way map with the abpve map of High­ way No. 66 leading into Tulsa. Among the many reasons why Tulsa is "The Oil Capital of the World” is the International Petroleum Exposition, held exclusively in Tulsa in May of every other year. The above scene is from the 1940 exposition. Most of the buildings are permanent, and can be seen by dele­ gates to the INTERNATIONAL ASSO­ CIATION OF MILK SANITARIANS in Tulsa when they meet for their annual convention in October.

Arrange Now To Attend the ANNUAL CONVENTION International Association of Milk Sanitarians TULSA, OKLAHOMA October 27, 28, and 29, 1941 Journal of Milk T echnology 179

International Petroleum Exposition 1940

"What Is Milk?"

At the Joint Annual Meeting of the Dr. Brown: The only answer I can give is Metropolitan Certified Milk Producers cow’s milk. and the Certified Milk Producers’ Asso­ Mr. Duemmel: I’m afraid you would never ciation of America, held in New York get the answer. Let me read it to you, as sub­ mitted by Mr. W . B. Palmer. on February 10, the program was enliv­ "The secretion forcibly taken from the ened by the popular feature of Certified 'udder end’ of a cow, and which has been Milk Information Please. If anyone asked strained or de-sedimented, chilled, vitaminized, the Board of Experts any question which metabolized, mineralized, pasteurized, unified, they could not answer, the questioner ’Certified,’ approved, homogenized, modified, standardized, aerated, de-aerated, oxidized, de­ was to be given one dollar. oxidized, soft-curded, tested, inspected, bottled, Among the entertaining exchanges, the hooded, and no one knows just 'W hat is milk’ following is noted:* as evidenced by these technical programs.” Do you think we should pay him, Dr. Brown? Mr. Duemmel (Chairman): 1 think may­ be you can answer the next, Dr. Brown, Dr. Brown: I guess you had better pay him. although it’s not entirely in your line. "W hat Mr. Palmer received his dollar. is the product as sold to the consumer as cow’s m i l k ? ” * From Certified Milk, March, 1941, p. 15. 180

"Doctor Jones" Says—-*

Speaking of regulations— in the early fighting cancer with knowledge. Nowa­ days of milk sanitation in New York days the inspector or the health officer— City, so the story goes, the Board of he don’t need brass knuckles or a shot­ Health used to put inspectors on the fer­ gun. If he’s equipped for his job he’s ryboats bringing milk over from New armed with intelligence and information. Jersey, to keep ’em from putting water Of course, when it comes to regula­ in the milk on the way.over. And they tions, whether it’s mijk or smallpox or had to be tough, these inspectors did; what not, the better informed the public otherwise they were liable to go into the is, the surer we need tq be that our regu­ water, as well as the water into the milk. lations are necessary and reasonable. And I guess 'twas the same water. Yes, When nobody knew how yellow fever sir; that was the exercise of "police pow­ was carried— the mosquito and so on— er,” maybe not altogether pure but, any­ they could burn up a ship’s cargo and get way, simple. away with it but not any more. People In those days— in fact I can remem­ may not all be from Missouri but they ber, myself, when that police power idea have to be shown. was pretty general. I never actually saw When you find a lot of people resisting it but I remember hearing about, when some regulation, I figure it’s what you they had a smallpox case— about putting might call a red light: a warning that a guard outside with a shotgun, to keep something may be wrong either with the folks from going in and out. Today the regulation or the way we’re handling it. smallpox patient— when there is one, Having the law back of us ain’t enough. which ain’t often, around these parts any­ We need to remember that the people are way— he goes to the hospital and the back of the law. If we ain’t prepared to rest of ’em— if they’re vaccinated they go show that our regulations are sound we about their business. The thing of it is: ought to expect resistance. When they’re the people have learned, most of ’em, Ο. K. what a good health officer needs what there is to it. They know the regu­ ain’t police power but leadership. All lations are reasonable and necessary for he’s got to do is convince folks that com­ their protection and it’s largely 'a matter plying with the regulations is to their of cooperation. It’s like this idea of interest. When you lead a horse to water maybe you can’t make him drink but nine times out of ten he’ll drink be­ cause he wants to. * Health News, New York State Department of Health, December 9, 1940. P a u l B. B r o o k s , M . D .

Dairy Science Association Meeting The Thirty-sixth Annual Meeting of cattle are said to outnumber people. the American Dairy Science Association Burlington is located on beautiful Lake will be held at the University of Vermont Champlain, only 100 miles from Mon­ and State Agricultural College, June 23- treal, and within easy driving distance 26, 1941. from Ottawa, Quebec, and other eastern Vermont is a state where the dairy Canadian points. Advertisements XI HOW MILLIONS EVERY DAY- ARE ASSURED OF BETTER PROTECTED MILK Sealright’s Strict Sanitary Code Guarantees Purer Caps and Containers

The Sealright Emblem on paper milk bottles, caps and containers is the mark of a modern, sanitary packaging service for milk, ice cream and dairy products. Sealright spares no effort— no expense MANY FOOT-OPERATED WASHSTANDS throughout the vast — to guard the purity of its products. The snap­ Sealright Plant, help carry out the strict sanitary code among workers. Every hour there's "time out" to.wash up. shots shown on this page, taken in the great Seal- right plant at Fulton, N. Y., show a vfew of the many ways Sealright's strict sanitary control safe­ guards purity.

SEALRIGHT MILK BOTTLE CAPS Made fn many styles—both cover caps and regular—to suit every capping need.

STAFF LECTURES AT FREQUENT INTERVALS and regular classes in modern hygienic practices teach Sealright em­ ployees personal hygiene and sanitation.

SEALRIGHT SEALRIGHT PAPER MILK BOTTLES CONTAINERS The modem, sanitary, busi­ ROUND AND NESTYLE— for ness-building container for cottage cheese^ ice cream milk sold in stores. SEALRIGHT MAKES ITS OWN PAPER from pure, virgin and other moist foods. spruce pulp on equipment used for no other purpose. That's a highly significant health measure.

THIS EMBLEM SAFEGUARDS HEALTH SEALRIGHT use When you see It on paper milk “se ----- C O M PA N Y, INC. bottles, bottle caps and hoods, • SEALRIGHT* or containers, you know that the SANITARY SERVICE FULTON, N. y. manufacturer of : the products fo r' Kansas City, Kan., Los Angeles, Calif., Inside is extra careful of their Your purity and cleanliness. «Protection Peterborough, Ontario, Canada

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

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

Constant vigilance is required to keep Write for FREE Booklets Describing bacteria counts low. But in thousands OAKITE BACTERICIDE of dairies and milk plants, time-tested Provides extra margin, of SAFETY and protection because of its faster, superiortaeteria*kiUing power Oakite cleaning and germicidal mate­ dbe to its mese active form of available chlorine. rials briefly described in panel at right OAKITE COMPOSITION NO. (I make it easier to maintain desired sani­ A new, original cleaning development dietin' guished by its unusual lime solubilizing properties tary standards at low cost. Here is why: and wettiogout characteristics which malm it particularly valuable in hard water localities for cleaning sanitary fittinge, piping, vats, coolers, etc. Each Oakite material is scientifically designed to OAKITE MILKSTONE REMOVER meet a specific dairy cleaning or related sanita­ A revolutionary achievement in SAFELY remov* mg milks tone and casein deposits from dairy tion requirement. Different in purpose yet alike equipment quickly and at low cost, without use in uniform high quality, they provide (1) depend­ of abrasives· steel wool, etc. able cleaning results; (2) effective germicidal OAKITE COMPOSITION NO. 39 treatment of equipment that assures more certain A safe, effective, free-rinsing material widely used by milk plants for washing milk, cream and ice bacterid control; and (3) definite savings of time, cream cans. money and effort. OAKITE BOTTLE-SOAK Gives you clean, sparkling bottles at low-cost. Contains an extra, exclusive ingredient for destroy* FREE to Milk Sanitarians and inspectors are ing bacteria, thus permitting low concentrations booklets that fully describe these tested, proved that tend to eliminate etching of bottles and fad­ ing of colored letters or designs. materials and give money-saving methods for stepping-up sanitation efficiency. They, will OAKITE COMPOSITION NO. I Preferred by an increasing number o.f plant prove valuable additions to your reference file. operators for the efficient and economical lubrica* Since there is no obligation, won't you write tion of conveyor chains. for them today?

d a i r y d i v i s i o n

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, A dvertisements XIII LIFE ' SATURDAY EVENING POST COLLIERS and FORTUNE . . . Carry this D extrose story to 36,000,00 0 A m e r i c a n s

ICE CREAM manufacturers who are now using Cerelose (pure Dextrose sugar) in their formulas have discovered that it enhances flavor, improves texture, and develops finer eating qualities.. .Full information, including expert tech­ nical advice will be supplied without cost or obligation. For information write CO RN PRODUCTS SALES C O . 17 Battery Place, New York

MAKERS OF PURE CERELOSE DEXTROSE SUGAR XIV Advertisements

DIVERSEY DAIRY DATA

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

Here’s Simple Remedy for Can Washing Solution

With the “Jitters!” Index to Advertisers

New Qiversey Device Automatically Aluminum Seal Company...... X V III Maintains Strength of Solution American Can Company...... IV

It stands to reason that no cleaning com­ Borden’s ...... X V pound can do a consistent job oi can washing Cherry-Burrell Corporation ...... V III if the strength of the solution bobs up and down throughout the day's run. Corn Products Sales Co...... XIII Recently a Diversey D-Man was called in Creamery Package Manufacturing Co.....X to survey the can washing operations in a dairy plant that was washing 6 cans per min­ Dairy Industries Supply Association...... VI ute on a rotary machine. Upkeep was being added with a home-made dispenser. How far Difco Laboratories...... Back Cover it fell short of its intended function was quickly revealed by simply testing the strength of the Diversey Corporation, T h e ...... XIV solution at regular intervals. Johnson & Johnson...... Ill Mathieson Alkali Works, (Inc.), The ...... X V II National Carbon Company, Inc...... VII Oakite Products, Inc...... XII Pfaudler Co., T h e ...... V Sealright Company, Inc...... XI Sealtest, Inc...... '...... X IX Standard Cap and Seal Corp...... n Union Carbide and Carbon Corp...... VII Installation of a Diversey Isofeeder was rec­ ommended and approved. The above chart clearly shows how well this device succeeded in taking the "jitters" out of the can washing solution and automatically maintaining it at a constant strength. To get uniformly clean, sweet-smelling cans a dairy needs first of all a cleaner specially made for the purpose, and second a depend­ able method of maintaining the strength of the solution at a constant level. Diversey Novex and the Isofeeder fulfill these requirements.

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

BORDEN'S MILK is produced to meet, first of all, the health needs of tiny babies and growing children.

It offers to people of all ages milk that ful­ fills the highest standards of wholesome­ ness, richness and purity.

Advertising in the

Journal of M ilk Technology

carries your message to the

Leading M ilk Sanitarians

and most progressive dairy companies thru the medium of their own journal

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

THIRTIETH ANNUAL CONVENTION

International Association of Milk Sanitarians

TULSA, OKLAHOMA

October 27-29, 1941

Headquarters — Hotel Mayo

Write now for-reservations

DR.' R. G . ROSS, Chairman

Committee on Local Arrangements

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

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

Hie 7<4e Jlaut Cod Way, jta

HTH-15 ' LOW COUNT MILK Ab BtetUliye CALf PAILS, MILK CANS, UTENSILS, MILKING MACHINE PARTS, SEPARATOR UNITS, ETC. 1 U HTH-15 Program of Daily 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-4 tary requirements. EASY TO USE-ECONOMICAL-DEPENDABLE H T H -15 is a chlorine carrier in free-flowing powder form. It is easier to use, costs less and is harmless to dairy metals. HTH-15 won t freeze or become lumpy and is packed in sealed cans— no chance of loss from container breakage. Get HTH-15 from your dealer or write direct for a 3 oz„ FREE sample and the HTH-15 complete Sanitation Program. THE MATHIESON ALKALI WORKS (Inc.) 60 East 42nd Street · New York 1010c

Tell your story where an

increasing number of

Milk Sanitarians and Technologists

will see it.

Journal of Milk Technology

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

Type A Alseco Aluminum Hood on Type E Alseco Alumi­ Econopour Finish bottle is both a num Hood may be used secure seal and sanitary cover. alone as both q seal Paper disc may be used if desired. and a cover, or may be used over a p a p e r disc.

DO THESE PICTURES FIT Y O U R PICTURE? You can’t tell by looking. And you can’t other points, you must check two sources afford to guess. of information. One, a representative of To determine the acceptability of the manufacturer, who can explain all Aluminum Hoods, or any other type of technical points and answer questions cover cap a dairy may submit to you, re­ authoritatively. The other source, dairies quires facts. A lot of them! and health officials in cities where the For instance, you will want to know hoods are used. Actual use is, after all, how well it withstands icing of cases, the real test. hots' it protects the bottle lip, how it per­ So, when the question of using Alumi­ forms in cold weather, how grades and num Hoods comes up, get their whole dates are shown, how consumers like it, story and a check list of cities where they how it has actually worked in other are in use. For this information, write communities. Aluminum Seal Company, 1347 Third To get complete facts on these and Avenue, New Kensington, Pennsylvania.

DEFENSE COMES FIRST The urgent requirements of National Defense hate limited the amount of Aluminum avail­ able to us for milk hoods. Hoivever, Aluminum production capacity is being rapidly ex­ panded. When the emergency is past, there trill be more Aluminum available for hoods than ever before.

W hen writing to advertisers, say you saw it in this Journal. A dvertisements XIX

INVITATION

All member-companies of the Sealtest System are always eager to welcome visiting milk sanitarians. Sealtest men feel that their "story" is intensely interest­ ing to those in the industry. They believe that the correlation of efforts between Sealtest laboratories and the pooling of experience, knowledge and re­ sources, have been productive of many benefits. They want you to know of these benefits— and how they affect the consumers. So, if you have the oppor­ tunity— visit your nearest Sealtest-supervised plant.

SEALTEST, INC 230 Park Avenue, New York City

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

W hen -writing to advertisers, say you saw it in this Journal. Dehydrated CULTURE MEDIA for the DAIRY LABORATORY

T his group of Dehydrated Culture Media, Difco, is prepared expressly for use in the laboratory control of milk and other dairy products.

for Bacterial Plate Counts Bacto-Tryptone Glucose Extract Agar Bacto-Proteose Tryptone Agar

for Detection of Coliform Bacteria Bacto-Violet Red Bile Agar Bacto-Brilliant Green Bile 2% Bacto-Formate Ricinoleate Broth

for Mold and Yeast Counts Bacto-Potato Dextrose Agar Bacto-Malt Agar

for Enumeration and Cultivation of Acidophilus Bacto-Tomato Juice Agar Bacto-Trypsin Digest Agar Bacto-Peptonized Milk

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

DIFCO LABORATORIES INCORPORATED DETROIT, MICHIGAN

Printed in U. S. Λ.