MAY-JUNE 1948 VOLUME 11 · NUMBER 3 ' II ADVERTISEMENTS
"SEE-IT'S EASY -Just pull the wire down," so completely covering the pouring lip and says Barbara Cooke to her twin sister top, there's no way for dh·t or contamination· Catherine. The Cooke Twins of Sunnyside, to get in." L. 1., compete for the fun of opening WELDED Wouldn't it be good business for you to have WIRE SEALS on milk bottles 'coming to their people like Mrs. Cooke praising the way your house but Mrs. Cooke will tell you how impor milk and ct·eam are bottled? Ask to have a tant this little wire is. "I kll'6w our dairy has representative of Standard Cap and Seal Cor· the family's safety at .heart. WELDEDWIRE poration stop in to give you the whole inter SEALS insure that no one has tampered with the esting story of business-building WELDED· milk and cream we t·eceive. And with this seal WIRE SEALS. 0 STAN o~:A R D £ ~ P AN D S E A L C 0 R P 0 RAT I 0 N · 1200 FULLER.TON AVENUE • CHICAGO 14, ILLINOIS
When writing to advertisers, say you saw it in this ] ournal ADVERTISEMENTS III
\ \ I
HOW TO DECIDE ON A GERMICIDE (IN 4 EASY STEPS) i. I 1. First, ask the question, "Is it lose its chlorine strength. When safe?" Wyandotte Steri-Chlor* is Steri-Chlor is put into solution, its safe. It is not corrosive to the sur germicidal properties are continu 0 faces of dairy plant equipment. It ously effective. is harmless to clothing and easy on "Is it easy to use?" Steri-Chlor the hands of those who use it. It 4. is easily and quickly prepared for leaves no undesiral;>le taste or odor use. It is readily soluble and gives after use. a clear solution with either hard or 2. "Is it effective?" Designed for soft water. Steri-Chlor is inyalu use ajte1' the washing operation, able, too, as a germicidal rinse for Steri-Chlor furnishes milk bottles, workers' hands. butter wrappers, dairy farm utensils Add up all the facts and you'll and all types of dairy plant equip see why so many dairy plant opera ment JWith a high degree of sanita- tors use this tested compound for - tion. It can be used in solutions at all germicidal operations. Why not high temperatures as well as low get in touch with your nearest even up to 200° F.- with a mini Wyandotte Representative and ask mum loss of germicidal activity. him to demonstrate the advantages 3. "Is it- stable?" In dry form, of Wyandotte Steri-Chlor? He's 0 Steri-Chlor is stable and does not always at your service. *Reg,istered trade-mark
lW"HVonJotfe WYANDOTTE CHEMICALS CORPORATION REG. U, S. PAT. OFF. WYANDOTTE, MICHIGAN SERVICE REPRESENTATIVES IN 88 CITIES When writing to advertisers, say you saw it in this Journal 'I
IV ADVERTISEMENTS
\_I 0 l sanitation
••a few of dozens of 11nits ca••rietl in stocl~··
st-ai••less steel 0 valves.,. fit-t-ings anLl t-ubi•ag by ·ciiERHY-BURitELL Here is a complete line of sanitary stainless are made of 18-8 stainless steel. Meet lat-. steel fittings and valves - made by men est 3-A Standards. who long have been experts at prescribing Cherry-Burrell stainless tubing is pol and building equipment to meet the sanita ished to a mirror-finish inside and out. tion demands of milk and food plant Welds are strong enough to withstand the operators and health officials. Cherry. most severe food processing operations. Burrell stainless steel fittings ·,and valves The finish is fully protected in shipment are flavor-free under practically all con and storage by a heavy straw board cover. ditions, hard and non.corrosive, absolutely Get in the habit of making your Cherry. ·I stainless under most food acid conditions Burrell Branch or Asseciate Distributor -and extra long-lived even in the face your source for all of your stainless steel I of abrasion and wear. Even the valve plugs accessories require1nents. Delivery is prompt '! -most items are carried ih .stock. l .lle1•e•s yo1u· refe1•- l I C"I&CC boolt-. Here is a complete catalog including dimensions and othm· data ClfERRY-BURRELL CoRPORATIOMl" ·· on tlr.e whole lii1e of Cher.ry- General Safes cmd EKeculive Offi~e: . , }) Bul"l·ell val'ves, fittings and 427 W. Randolph Street, Chocago 6, Ill. " tubing. A valuable refer Milk and Food Planl Equipment and Supplies . ence for every plant oper FACTORIES, WAREHOUSES, BRANCHES, OFFICES OR DISTRibUTORS AT YOUR SERVICE IN 56 CITIES \ ata,.. Ask your Cherry- Bzu·J·ell man jOl· Bulletin \G-443_ or write to the ad ~ma~~ 'dress below.
1 When writing to advertisers,. say you saw it in this Journal I ,J JOURNAL of MILK and FOOD TECHNOLOGY (including MILK and FOOD SANITATION)
. 0 fficial Publication of the 1 International Association of Milk and Food ~an itarians (Association Organized 1911) 0 Designated Official Organ of Other Dairy Products Organizations
Office of Publication 371, B/oadway, Albany, N. Y. Entered as second class matter at the Post Office at Albany, N. Y., March 4, 1942, under the Act of March 3, 1879 . . Published bimonthly beginning with the January number. Subscription rate, $2.00 per volume. Single copy, SO cents.
(For· complete Journal Infonnation, see page 17 4)
Volume 11 May-June Number 3
CONTENTS Editorials Page No. DDT in Milk and Other Food ...... 125 George A. West, Secretary-Treasurer ...... 126 The International Association of Milk and Food Sanitarians, Inc. : Its Accomplishments and· Aims-J. H. Shradet ...... 127 0 A Rapid Field Test for Quaternary Ammonium Salts Used as Germicides -R. F. Brooks and G. J. Hucker ...... , ...... 136 A Comparative Study of Commonly Used Staining Procedures for the Direct Microscopic Examination of Milk-B. S. Levine and L.A. Black ...... 139 Recent Amendments of the U. S. Public Health Service Milk Code- A. W. ·Fuchs ...... 149 Clea:ning HTST Pasteurizers-W. H. Haskell ...... ~56 . Testing Equipment--A Practical Aiel to Efficient Sanitation-Lee I-I. Minor ...... 159 Report of Frozen Desserts Committee for 1947 ...... 162 '1;1formation Concerning JouRNAL OF MILK AND FooD TECHNO.LOGY .... . 174 Affiliates of INTERNATIONAL AssociATION oF MrLK AND FooD SANITARIANS ...... : ...... :...... 175 Association News ...... 176 . . Q Summ~? of Symposium on Insecticides in Food Production ...... 177 Industual Notes ...... 179 N~w Men1be1:s ...... : ...... '.. . 184 "Doctor Jones" S?-ys--, ...... 188 Index to Advertisers ...... XIV ; ')' Copyright, 1948, International Association of Milk and Food Sanitarians 1 VI ADVERTISEMENTS Our Advertisement to Teachers of America! CONCENTRATION takes
For energy building food value, (\\\ in the school lunchroom ... serve \_jl
· \i\Then writing to advertisers, say you saw it in this Journal ADVERTISEMENTS VII I \ I 0 0 . Don't let disease germs "bug up" your business. Lick your sanitation problem with Roc cAL. RoccAL is the germicide of to morrow, ready for your use today. RocCAL is amazingly powerful as a germ killer. It inhibits the growth of molds, slimes and algae. Yet ,~:-··.. ·..=· RocCAL is infinitely safer to use than the old-fashioned \. ;;~' germicides. In recommended dilutions it is non-poi sonous, virtually odorless and tasteless. It is non corrosive-will not injure metal or fabric. It does not irritate the skin. RoccAL is economical . . . is effective in very high dilutions and extremely stable. 0 Special Markets-lnclustrial Division WINTHROP-STEARNS Inc. Dept. F-58 170 Varick St.; New York 13, N.Y. When writing to advertisers, say you saw it in this Journal VIII ADVERTISEMENTS The Filler with ALL THE FEATURES . Fast, dripless filling • Simplest vacuum filling system • Only 3 parts to filling valve • Stainless steel construction • Quick, easy wash-up • Quick change-over on bottle sizes with automatic, synchronized el.eva· tion of filling and capping units • Easy-to-change capping heads for various types of bottle caps • Built for long life and minimum maintenance • CEMAC is built by Crown to give the finest milk filler money can buy. It has ALL the features that contribute to fast production, trouble-free performance and operating economy. Its dependability, its elimination of milk loss and its saving of time, labor and trouble are established facts. Although Cemac costs more than some less efficient fillers, it is definitely the most economical filler to ·own. i I CROWN CORK & SEAL COMPANY Dacro Division • B~LTIMORE 3, MD. G VACUUM MILK FILLER ELIMINATES MILK LOSS SAVES TIME SAVES LABOR . • CUTS MAINTENANCE COSTS When writing to advertisers, say you saw it in this Journal ADVERTISEMENTS IX \ \ l I () 0 What Happens before Pasteurization? When pasteurization first came to the ;eve_aling/11 general sources of co~tam dairy industry in 1906, it created, along matton. with its great benefits to mankind, a {. TEST FOR COOLING 0 heated controversy among dairymen. One school of thought claimed that Unless delivered to the plant immediately so long as milk was to be pasteurized, after milking, all milk. must be cooled on the not too much attention had to be paid farm to a safe low temperature. It is checked on arrival at the plant to make sure this 0 requirement has been mel This low temperature not only keeps bacteria from multiplying, but also pro tects the milk flavor. A count of lactic to its cleanliness at the source- the 0 LACTIC dairy, the methods of milking, or the ACID cow herself. CONTENT The other school of thought denied this,· maintaining that pasteurization acid' forming bacteria reveals how well alone was not sufficient protection for the farmer has maintained cooling. 0 so vital a food as milk. UTENSIL SANITATION CONTRIBUTION OF GAIL BORDEN After this cooling test, and before final pas As far back as 1857, however, Gail Borden, teu~ization, other purity controls are exer founder of The Borden Company, had set cised. For example, at regular intervals a 0 certain standards of inspection for raw milk "laboratory pasteurization11 is made of sam at the source, many of which are still in the ples of in.coming milk, which are then ex health codes. amined 'for thermoduric organisms. How far we have come since those Thermoduric organisms themselves early days of Gail Borden can best be are not harmful to man, but they do in 0 tested by the nationwide purity of pres-· dicate poor sanitation in the dairy. ent day milk, .and this progress is a tribute to the Boards of Health as well When an excess af these organis,:,s is re as to sanitarians of Dairy Companies vealed, or when any negative condition is throughout the country. indicated in any test, a veterinarian or a dairy inspector is dispatched to the offend 0 As one of these Companies, here is ing farm, what Borden's does in its continued ef forts, to safeguard the sanitation of its This constant control is but a part of sour~es of raw milk. Borden's continuing efforts to maintain the highest degree of milk purity, .. and 0 LABORATORY TESTS is your assurance that Borden's prod ucts are products you can always trust. At regular intervals, The Borden Company checks the sanitation of dairy farms through BETTER NUTRITION THROUGH MILK RESEARCH AND QUALITY CONTROL 0 The 7Jordtl! Company 350 Madison Ave., New York 17, N.Y. field laboratory tests of raw mifk delivered MANUFACTURERS AND DISTRIBUTORS OF from those farms to Borden's country plants. BIOLAC, BETA LACTOSE, KLIM & DRYCO, BOR This inspection, made with the mi DEN'S ICE CREAM, EVAPORATED MILK, HEMO, croscope and other means, is capable of INSTANT COFFEE, FRESH MILK AND CHEESE X ADVERTISEMENTS for CP and other makes of standard fillers! • Trouble Free Capping ~ I • All Stainless· I • Only 13 Parts • Heavy Duty Construction \, • Time-Saving & Sanitary Interchangeable Parts Low Capping Pressure • Safe Investment •! I A)lanla • Boston • Buffalo • Chicago • Dallas • Denver • Houston • Kansas City, Mo. • Los Angeles• 1 MinneopoJis • Nashville • New York • Omaha • Philadelphia • Portland, Ore. • St. louis• \ Solllokc City • San Frc:lllcisco • Seattle • Toledo, Ohio • Waterloo, Ia, CREA.MERY PACKAGE MFG. CO. OF CANADA, LTD. THE CREAMERY PACKAGE MFG. COMPANY, LTD. ~~~~~~~~~~~~ 267 King St., West, Toronto 2, Ontario /J\very House, Clerkenwell Green, london, England When writing to advertisers, say you saw it in this Journal \ JOURNAL of MILK I l .and FOOD TECHNOLOGY j (including MILK and FOOD SANITATION) I .t; Title registered U. S. Patent Office Volume 11 May-June Number 3 Editorials The opinio11s and ideas expressed in papers and editorials are those of the respective authors. The e.t:pressions of the Association are completely recorded in· tlze transactions. 0.1/( DDT in Milk and Other Food N the symposium on insecticides in food production ( 1), reported elsewhere I in this issue (page 177), the authors frankly consider the possibility of the effects of this ingestion by man of residues of these products remaining on foods or otherwise contained in food products. They unanimously maintain that "the possibilities of acute poisoning in man from the consumption of food products sprayed with DDT are so limited that incidence of acute intoxication can be expected to occur only from gross carelessness." Several reports in the literature show that DDT is secreted in the milk of cows, goats, dogs, and rats. Such milk produces toxic symptoms when fed to other animals. All the DDT seems to be concentrated in the butterfat portion and is transferred to the butter made therefrom, so that a relatively small amount of JDDT in whole ·milk builds up to a much greater concentration in the butter. The concentration is determined by the dosage level and the period of feeding. Data from long term feeding experiments show that dosage levels of DDT ranging from 10 to 200 p.p.m. build up a fairly constant level of DDT in the perirenal fat of 119-313 p.p.m.; higher feeding dosages produce higher levels yet. DDT in sprayed plots of pea vines did not come through in ,- the peas, either raw or canned. The milk of dairy cows, fed such silage, con 0 tained some DDT at low levels. Somewhat similar results obtained in the feeding of sweet corn silage from DDT-dusted acres. It has also been found that some of the chlorinated organic compounds in this class of insecticides likewise accumulates in the animal fat. Inasmuch as this kind of insecticide seems .to collect in the fat, hence 'also in butterfat, we raise the question as to what are the amounts that run in evaporated milk, cheese, and butter. This 126 EDITORIALS may be expected to be seasonal, to a degree, following the schedule of insecticide treatment of the respective crops that are ensilaged. Small amounts are found in the lean meat, larger amounts in the fat, fed on such crops. Cooking does not destroy nor remove these residues, although they are reduced in amount. Residues are found on the edible partions of various vegetable and fruit crops. "Very little attention has been directed toward the importance and meaning of the metabolic fate of the insecticides other than their accumulation in the various tissues of the body. There appears to be some relation between storage and metabolism .... From a consideration of these storage data and from what is known regarding the metabolism of DDT, it seems reasonable to hypothesize' that there is a critical level of intake of DDT below which no appreciable storage will take place since it will all be metabolized and excret~d. . . . The determination of such levels for each insecticide would be of parari1ount impor tance in assessing its probable hazard to man and animals." " ... Federal and stat~ agencies have not set official tolerance levels for DDT in foods for human consumption, except for apples and pears." A reliable . colorimetric method for the quantitative assay of DDT has been worked out by Schechter and co-workers (2) for; its estimation down to about 10 micrograms. It involves intensive nitration and the production of color upon the production of intense colors upon addition of'methanolic sodium methylate to a benzene solution of the nitration products; The colors range from blue .to red,Aepend ing on the derivatives of DDT. Two other colorimetric methods are available. It appears that here is a problem that needs further investigation, especially in the possible milk hazard involved. This may be important in the case of infants, the aged, and any others whose chief food is millL I e 'I· J. H. s. d REFERENCES ' . L Symposium on Insecticides in. Food Prod]lction.. Ind. Eng. Ch~m. (April) .4{), 673- 717 (1948) 0 • • •• ' • 2. Schechter, M. S. et al. Ibid. '(Anal. Ed.} 17, 704--709 (1945). George A. West, Secretary-Treasurer R. GEORGE A. WEST has just been appointed Secretary-Treasurer of the M INTERNATIONAL AssociATION oF MILK AND FooD SANITARIANs, Im::., to serve the unexpired term of office of Dr. J. H. Shrader, resigned. George A. West is Director of the Division of Food and Sanitation in the Health Bureau at Rochester, New York, where he began his career in milk and food sanitation in 1928 under Dr. George W. Goler, one of the early pioneers in environmental sanitation. 1\;Ir. West is a graduate of Cornell University, where he specialized in Agricultural Economics, Marketing, and Farm Management; receiving his B.S. degree in 1923. For two years he took graduate work at Cor- nell in these fields and assisted in teaching and instruction in Agricultural Eco- (~f nomics. In 1925 and.1926 he conducted a survey of the public market and food. \.J!I distrilmtion problem for the City of Rochester, working under the direction of the Rbchester Bureau of Municipal Research, Inc . .· Bqrn in Brookings, S. D., Mr. West was educated in the public schools of Brookings, S. D., Minneapolis, Minn. and Rhinebeck, N. Y., entering Cornell (Continued on page JJS) 127 ' The International Association of Milk and Fd\od Sani- . tarians, Inc.: Its Accomplishments and 4ims * 0 J. H. SHRADER Sec1·etary-Treaswrer, International Association dfl JI/Iilk and Food Sanitarians, Inc., liV ollasron, M as.yachusetts N Milwa.ukee, Wisconsin, October number and the influence . of the I 1911, thirty-five men from Australia, group through its publication . . . Canada, and the United States, inter has sure grown." ested in improving the quality of milk, The Secretary-Trea'surer at the first organized the IN!ERNATIONAL Asso meeting reported the total income for CIATION OF DAIRY AND MILK INSPEC this . year as $70, expenses $68.26, TORS. One year later, at their first leaving balance on hand of $1.74. annual meeting, our first president, Mr. One of our recent past-presidents, C. J. Steffen, Chief Dairy Inspector of Dr. F. W. Fabian, editorialized in the Milwaukee, in his presidential address, Journal: said: "Our Association, founded in "How to proceed to more com 1911, is now going into the second pletely safeguard the milk supply, generation of milk inspectors. The and to encourage the employment of charter members who founded the competent, experienced men as in Association are getting scarce. Now, 0 spectors, , ·and to standardize and any organization which has carried make uniform our work, are some of on for thirty-five years through two the objects for which this Associa world wars, one depression, and the tion was organized, and for the ac exuberant Twenties must have some complishment of which this Associa thing or else it, like many other or tion will labor. ... I trust the result ganizations, would have long since of our work will be received by our folded up.'' (2) superiors· throughout this and other countries in the spirit and for the purpose for which this Association ITs EARLY FuNcTIONING was organized, namely, to elevate ·"We believe that for the past three and to improve the work and to and a half decades, the life blood of the pla_ce it in the hands of men who·are Association has been the free exchange bdt qualified and fitted to do the of ideas amongst a widely scattered work. ..." ( 1) membership during the· formative One of these organizers was P. J. period of milk sanitation. It was soon Stahel, Chief Dairy Inspector, Toogoo found that one of the most effective methods of disseminating the latest and lawah, Queensland, Australia. O~e of the founders, Dr. J. A. Gamble, wntes: best in milk sanitation was the annual "We had thirty-five members at meeting where were discussed the suc 0 that time of which only a handful of cesses and failures of new methods and us remain. The membership has techniques. It should be remembered since expanded to the present high that it was during this time in which practically all the dairy equipment and * Presented at the Third' Annual Conference of sanitary procedures which we have at .the Virginia Association of Milk Sanitarians, Roanoke, Va., March 11-12, 1948. present were evolved. For example, 128 INTERNATIONAL AssociATION it was not until 1910 when the first They started it on its way to. becom~ Report of the Committee on Standard ing what it is today: the greatest and Mrthods for the bacterial examination n1ost influential organization in its was printed. So it can readily be seen field." ( 4) that our Association is really a pioneer By 1936, the Association, originally -~ in dairy sanitation with a long and the International Association of Dairy \ honorable history of achievement." (3) and Milk Inspectors had become tl{e The first organization activities of International Association of Milk Sani the new Association were the annual tarians. Again, in 1947, it again meetings. These were held once a year changed its name to the INTERNA in cities within the area where its mem TIONAL AssociATION OF MILK AND bership lived. This territory predomi Foon SANITARIANS, INc., and was im nantly lay along the Atlantic coast, mediately incorpo~ated under the laws stretching from Maine to Virginia, and of New Jersey as a nonprofit organiza running west as far as Pittsburgh and tion. northern Ohio, reaching across Michi The itinerary of the annual meetings gan into Chicago. was a godsend to many an inspector by :Most of the milk inspectors in those bringing to him what he needed in the clays had no specific professional or way of practical information, encour technical training for the work that agement from fellow inspectors, and they ·were called upon to do. However, a stimulus to his own mutual and offi these men \vere earnest and hard-work cial development. We got plenty. ing. Past president Dr. Brooks writes: The papers that were presented at "Tv,'enty years ago the Association was the programs of these meetings, were relatively small, having a membership assembled and printed in a series called under two hundred. It was made up the Annual Reports of the Intern1<1- wholly of people interested in milk tional Association of Dairy and Milk sanitation, most of them actually work Inspectors. A stenographic repm:t of ing at it. There was an evident and attendant discussions followed each pa very apparent community of interest. per. In 1940, we published an index, Evening sessions were held and pro covering all of the Proceedings for grams were, at times, too full for com the first twenty-five years. These com fort. But members were in their seats prised about 700 papers, requiring on the dot, stayed until the last gavel about 7,000 pages, by 326 authors. fell, and discussion never languished. The author of the i1l.dex, the late Hora The enthusiasm was contagious and, .of tius N. Parker, points out that nearly all the organization meetings which the all of the prominent dairy sanitarians writer had occasion to attend, these of the period have presented papers vvere the most interesting and inspiring·. before the Association or j oineci in "The 'kingpin' of the Association, their discussion. He writes : "The in those early clays, was Ivan C. Weld. problems met by the early inspectors He was the first secretary-treasurer of were v~ry real and pressing, but they the Association and ,;·served ·until his seem rather simple when compared death, in 1929. f!;e was a man of high with those discussed in the later pro character and ideals, whose 'practical ceedings." A glance through the pages of the index reveals ·how great the ·experience with both men and meth r-·~; .ods .... tact and kindliness, patience, change has been since the clays when \.jj!J thprougl;mess, and sincerity of purpose' the Association was formed. · This made· him outstanding. There· were printed information is still valuable, not 'Others .who made important. contribu only for its historical usefulness in tions to ·the success. of the Association tracing the development of milk sanita ·then, and· there have. been .many since. tion but also for its record of many JOURNAL OF MILK AND FOOD TECHNOLOGY 129 studies whose findings are useful to meetings, constituted the basis on clay. The writer was active in the de which the work of milk inspection de fense of a fifty million dollar law suit veloped. The Association, though· wherein information from these annual small in nurnbers, exerted a powerful reports furnished the means to refute infli.tence on stimulating and shaping successfully the charges with resultant developments in this a~pect of health withdrawal of the case. work. Its output of information vvas 0 In order to finance this publication, backed. by the most highly experienced we had to charge five dollars each for and technically trainycl men in the field. membership clues. A few copies of the Its data were au.thoritative .. Its mem reports were available to the public at bership were experts. large at this same price. Such rela tively high clues operated to limit our ITS PRESENT FUNCTIONING membership only to those who were ·Journal able to pay this amount. We ran on In order to bring its valuable collec with a membership of about two hun7 tion of papers more conveniently to clrecl or so for many years. the membership of the Association, par The papers were practical. In the ticularly to the majority who had been early clays, most of the emphasis was unable to attend the last annual meet on the dairy farm aspect of milk con ing, a journal was deemed necessary. trol, on laboratory procedure, on en This project was spearheaded by vVil forcement practices, and on environ liam B-. Palmer, encouraged especially mental hygiene-cleanliness. Along in by our then president, Dr. J G. Har the middle nineteen twenties, the denbergh, and others. They presented "newer knowledge" of pasteurization at the 1937 convention a sample jour technology began to be emphasized, nal such as they believed the Associa spearheaded by the work of Frank, tion could handle. This was volume 0 Rttnam, Palmer, Grim, Tiedeman, and one, number one, of the 1 ournal of others. The nutritional properties of Milk Technology. This was to be is milk came in for attention. The so sued bimonthly to carry the -papers that called aesthetic aspects - cleanliness, had hitherto been printed in the single appearance, flavor, packaging----:receiv volume of annual proceedings, plus ac ing increasing recognition. ceptable papers that might be offered One of the main sources of contribu by contributors. tions ·to our knowledge was the work At the next annual meeting, the As of committees. Immediately after or sociation reduced its membership clues ganization, four committees were set to three dollars for active members up: By-laws, Dairy Farm Inspection, and to two dollars for associate mem Chemical and Bacteriological Inspec bers. This change, together with the tion of Milk, and thejControl of Bovine inauguration of the J om·nal, resulted Tuberculosis. These groups were chair in an immediate increase in member maned by recognized leaders in their ship. This now has reached 2210, of respective fields, especially those who which 91 are foreign members in 14 had manifested inititiative; had pos counti-ies-ancl the growth continues. sessed experience, and had showed that The journal goes to 31 foreign coun they could be depended upon to come tries. 0 _through with a report. Perusal of these The great increase in interest in gen reports reveals rich .experience and eral food sanitation and technology practical knowledge. impelled the Association to give this The work of these e0mmittees, sup subject particular emphasis. So we plemented and extended by the various have just inaugurated a new joun,1al other papers presented at the annual called "Milk and Food Sanitation.'~ '{'I. 1:30 · INTERNATIONAL AssociATION For a while, we shall include it within have no sectional meetings devoted to the Journal of 11,1ilk and Food Tech special subjects. We maintain that our nology~ membe1;ship of practical men needs the Judging by the steady increase in information that is afforded by the circulation, in offerings of papers, and variety of papers presented at the an in:advertising, the Journal seems to be nual meetings. We need the stimula filling a need. It · covers the field of tion, the encouragement, the construc milk and food technology with a breadth tive criticism that comes by rubb,ing and at a level which serves the needs of . elbows, so to speak, with our collabora practical milk and food sanitarians. Its tors who may not be engaged in exactly original papers on research and new our kind of work but in related activ ) developments, its reviews and discus ity. This results indeed in large ses-· f sions of current problems,.its listing of sions, but helpful nonet¥less. new publications, its abstracts of the Increasingly, the milk and food sani literature of the preceding year, and tarians in the various cities and states its news items of events in the field, and provinces are organizing local all serve to keep the busy milk and groups. These men often cannot at food sanitarian posted on the things tend the annual meetings, and more that he needs to know. It is the out over, want to meet more frequently. :;;tanding mouth-piece of milk and food To stimulate this trend still more, and sanitarians. It is a door-opener for to bring the support of the large body their professional recognition. It is to the aiel .of these smaller groups, the the representative of their organized Association has authorized the forma work. It carries a message that at tion o( affiliates. ( 5) These are city, tracts attention. It enlists support in state, or regional in scope. They are new areas. It constitutes a type of organized and operate on the model of t backing that commands respect. It the International Association but pos· ,}' gives us professional and organiza sess autonomous freedom of action in Q... tional solidarity. It ties all groups in the election of officers, handling of pro country. It gives them a common me grams, and engaging in other activities dium of publication for their technical of local interest. At the same time, literature. Particularly, it gives world they ar.e bona fide members of the IN wide distribution to papers that other TERNATIONAL-Wlth all its rights, wise would get only a limited hearing. privileges, and standing. . Obviously wide publication helps us to By such association, these smaller secure better papers for presentation groups enjoy benefits that they could at our meetings and improves the qual not possibly obtain if they sto ~ :, ·-- ---·-·-·------·------JouRNAL oF MILK AND FooD T~cHNOLOGY 131' the Association from getting into a general needs the same kind of sani rut and bogging clown into much ado tary supervision that brought the milk 1 over trivialities. industry to its present high state of\ Then too, this broader enlistment of safety, quality and technological de-~ the interests of milk and fooQ. sanitar velopment. The problems in the two . ians has given us a better Journal. fields are similar in m,any respects but This is made possible by more papers nonetheless possess some aspects and 0 and more subscribers, with attendant applications that call for a degree of increase in advertisers. special treatment./' The former so There are other organizations of greatly predomjnates that the Associa men interested in various aspects of tion felt that its program could well be the milk industry who are associated. broadened to cover the general. food ·with us. These are the groups who field-without weakening its emphasis have designated the Journal as their and acconiplishment in the milk field official organ. These men are not mem as such. bers of the Association. Their tie-in In · 1947, the constitution was consists in their sporrsortng the Journal amended to include general food sani in return for which they receive special tary technology. The name of the Asso club subscription rates. All subscrip ciation now became the INTER tions are handled by their respective NATIONAL AssociATioN oF MILK AND secretaries and are sent to the Journal FooD SANITARIANs, INc. To protect in groups. Such relationships include our right to publish a journal in this both regular associations of milk sani field we have inaugurated the new jour tarians as well as dairy technology so nal "Milk and Food Sanitation." As cit 132 INTERNATIONAL AssociATION Early in 1945 the Sanitary Standards Already equipment manufacturers Subcommittee of Dairy Industry Com in some of the general food lines have mittee was organized. This latter t~quested the Association to extend its group, together with the U. S. Public studies into their fields. Presidlent Health Service and the Committee on Tiedeman and Chairman Abele are now Sanitary Procedure of this Association working on a plan. now constitute a collaborative group " ... to cooperate with ... health regu N on~Confiicting 01'dincmces latory officials, in attaining universal Milk sanitarians have known for a acceptance of the sanitary standards long time that the dairy· industry is upon which mutual agreement has been plagued with multitudinous and con reached." (6) flicting rules and regulations govern The standards agreed upon are con ing the productioq and handling of milk · sidered· to be ·minima in the beginning products. One of the basic objectives of this work It is expected to make for organizing the Association was the them more rigid as advances in manu-· desire to secm;e some degree of uni facturing and fabricating technique are formity in the procedure of milk con evolved. Equipment which conforms trol. The D. S. Public Health Service to . these standards will be designated has clone a constructive piece of work by the symbol "3-A" (7). Application in preparing its Standard Milk Ordi has been made for registration of this nance. This has been widely adopted. symbol in. the U. S .. Patent Office. It However, several years ago, this Asso will be owned and controlled exclu ciation began a study to ascertain the sively by this Association. Already possibility of writing a: set of regula four sets of standards have been tions that would · comprise essentials agreed upon and published in the Jour without "frills." At the ·last annttal nal, ·as follows : meeting of this Association, the Com Report of Committee on Sanitc JouRNAL OF.MrLK AND FooD TECHNOLOGY 133 vidual milk sanitarian wants to receive ITs PROJECTED FuNCTIONING help and assistance, but he also wants There are a number of lines of addi to render some. The International As tional service which the Associ~tion sociation provides a sounding board, may. well .embark upon. All of t\1ese so to speak, to broadcast an idea are 111 vanous stages of developmept. around the world. The columns of our One of the most immediate is that Journal and our programs at our an- of improving oui: helpfulness to our 0 . nualmeetings are open to our member membership as individuals. For ex ship. One of our most successful proj ample, we wa9t to \.York out ways and ects was inaugurated and voiced to us means of 1.improving the professional by a local group. No one has a monop and economic status of our members. oly of ideas, and we solicit yours. To do this in a sound way that will bring permanent results needs careful Summary of Acc01nplishments study. Here is a project that requires 1-. The International Association was the united emphasis of a large and in organized at the beginning of the fluential organization. President Tiede modern period of. sanitary control man has appointed the new Committee of food, and largely directed its on the Professional- Status of Sanitar development. ians to undertake this. 2. It provided annual meetings for There are great potentialities for the exchange of ideas and the de securing technical infonmi.tion from our velopment of professional spirit. membership. These are engaged in 3. It published annual proceedings. every aspect of regulatory control, re 4. It established the JouRNAL OF search, and industrial use and devel i MrLK AND FooD TECHNOLOGY as opment of milk and other foods. These the most comprehensive and au men possess a wealth of information thoritative publication in the field, which is available for the asking. This with world-wide circulation. readiness · to give 'information is not 5. It organized affiliates to conserve indicative of any cheapness of service and to foster competence and·pro nor paucity of knowledge, but rather fessional interest among local it reveals that spirit of helpfulness and groups. earnestness in s'ervice that character 6. It arranged for local groups to izes our membership. This is what has · designate the Journal as their offi kept us going all these years. The office cial organ to encourage use of the of the Secretary-Treasurer welcomes literature and to foster interest any inquiries along any line of milk and exchange of ideas. and food sanitation and related tech 7. It broackned the scope of the As nology. The inquiry will be sent· by sociation to include general food the secretary to the chairman of the sanitation. standing committee in whose field the 8. It organiied 3A program for the . inquiry happens to fall, or otherwise, standardization of dairy equip to some member who is particularly ment along lines of approved sani well qualified to answer the inquiry. tary excellence as determined by The increasing scientific and tech expert public health and engineer nological demands which modern milk ing opinion. and food sanitation technology is mak 0 Q. It sponsored a committee to study ing on sanita·rians is forcing us to face ordinances in order to find a basis the problem of education in this field. for eliminating contradidio11s. In-service courses are regularly con 10. It furnished advisory services to ducted for some plant operators. Train national organizations ahd the ing courses are required by some mu Federal Government: nicipalities for the licensing of pas- 134 INTERNATIONAL AssociATION teurizing operators, and short courses general food plant procedure through l are available for official sanitarians. out the country is desirable in order to Several of our colleges and universities do avvay with confusion. Of course have set up special courses which cover great strides have been made in .. this about every phase of production, oper direction by reason of the work of the ation, supervision, interpretation, and U. S. Public Health Service with its development, but we know of none that standard codes for milk and 'restau- have integrated them into formal rants. However, the studies ·on speci- ~.· .. courses for food sanitarians as such. fications for plant equipment, lighting, We need just this. Who will do it? and layout; cleanin:g 'requirements; This Association must take the initia cleaning and sanitizing facilities; floor, tive. How can we expect the profes wall, ceiling,. ~mel paint recommenda- sional · world to recognize us profes tions ; and control of E'f1ployee health sionally unless we take ourselves seri and personal hygiene---'--all these need ously enough to set up educational re codification. Our studies in the stand quirements of rigor, scope, and content ardization of general food plant equip- that rate comparably with those of en ment should b~ extended along lines gineering, medicine, ministry, and law? already succeeding so well in milk plant We must do more than just label our equipment. selves as being competent if we would And then there is the research pro- command respect. Such a study is gram. Milk and food sanitation must needed. Fabian suggests (9) that in engage in the study of new ways and spectors and operators might take the means for advancing our knowledge. same course ; this would help them to As individuals we have been doing this understand each other better. ever since milk inspection began to be Just as soon as we .began the pub taken seriously. . Ho:vever, . we need !_ lication of our Journal, our member more than sporadtc, htt-or-mtss efforts Q'"",I·. ship began to grow-and still is grow at securing answers to our problems. t., · · ing. It is keeping par with the unusual We need a long-time, persistent, broad- ' growth of our Journal. We need to gage research program that will not enlarge our Journal in two aspects, only give us information concerning namely, to make it i11onthly; and to what we need to knOw now but one make it available to our friends in that will open up new fields that may Latin America. Already a sizeable show us that there is something to group down there take the Journal, learn when we thought we already had but we are working on methods to all the answers. Furthermore, we need make the contents of the Journal more to enlist new talent to engage in re- accessible and attractive to a wider search. The spirit of research needs audience. To achieve both objectives cultivating. It must be informed of in requires resources which we do not vestigative needs, then stimulatt~d to have right now,. but which should be engage thereon, then encouraged to available as our membership grows, keep on and, on (when the results are our Journal circulation enlarges, and apparently non-existent or contradic- the number of advertjser~ increases. tory or otherwise disco'ncertingly dis A larger and better journal is projected. couraging), and finally to be recognized It will be published monthly as soon as and appreciated. There must be many Et\ other groups like yours add their re a young foa,d sanitarian who has a ~J SOl!J.r'ces to the common publication bright idea that should be given a flll~d. This fund is the treasury chance to show what it may lead to. of \the INTERNATIONAL AssociATION Where are they? Do they want some- OF MrLK AND FooD SANITARIANS, INc. body to listen to their stories ? Do they. The standardization of dairy and want to be · contact~cl with others of · · JouRNAL OF MrLK AND FooD TECHNOLOGY 1'35: like interest? Do they need financial . tion. Your interest is important to its assistance? Such services are what we success ; your support is vital. exist to facilitate. Let ·us know about Fellow milk and food sa:\itarians your interest-or that of some one else and technologist~, forward. . J~I-I.S. whom you know about but we do not. This Association is interested in foster REI•iERENCES ing research in· the field of milk and 1. Steffen, C: ]. President's Address. food sanitation technology. Have you , First Annual Report International Associa 0 tion Dairy and Milk Inspectors. 11 (1912). any ideas along these . lines ? Let us 2. Editori;;¥1 (F.W.F.). How Can Our As hear from you. sociatiol); Best Serve? J. Milk Techno/. * * * * 8, 311 (1945). All of the above are ambitious proj- 3. loc cit. 4. Editorial (P. G. B.) RetrospectLve and ects. They will die "aborning", as the Prospective. Ibid. 8, 313 (1945). saying goes, if something is not clone 5. Affiliations and Regional Chapters. Ibid. about them. A strong association is in 6, 55-57 (1943). a position to construct a broad-gage cle 6. Editorial (C.A.A.) Standardization of Sanitary Equipment. Ibid. 9, 2 ( 1946). velopn'lent . program, and to give it · 7. Pipe Fittings. Ibid. 9, 1Z-21 (1946). stability. It has great resources in 8. See ref. 4. brains, lively interest, and official posi- 9. See ref. 2. ~·tO·. , .. George A. West, Secretary-Treasurer (Cov#nued from page 126). in 1919 after six months service in the U. S. Navy at the Naval War College at Newport, Rhode Island. . . In1943 Mr. West spent several months in Washington, D. C. as consultant and liaison officer in the' Food Branch of the Office of Lend-Lease Administra tion. During this period he worked with the foreign purchasing missions and gov ernmental agencies on procurement and allocation of essential food and machinery to Lend-Lease countries, serving on several subcommittees of the. War :Produc~ tion Boartl,. U.S.D.A., and Combined Food Board. .· Mr. West has q~_ett active in several professional org<;tnizations, holding membership in the Health Council and Safety Council of the Rochester Chamber of Commerce, Spencer-Ripley Methodist Chm:ch, Seneca Lodge No. 920 F & A M, and <;ornell Club of Rochester, holding the office of President in 1944 in the latter. Mr. West is a member of Gamma Alpha graduate scientific fraternity. In 0 the field of milk sanitation he was responsible for initiating some of the early studies in the United. States on a method for the detection: of underpasteurizecl milk, which were conducted in the Rochester Health Bureau Laboratories 01~ the enzyme amylase, latersup~rsedecl by the standard phosphatase test. Mr. West resides in su'bhrban Rochester in the Village of Penfield, New York. J.H.S .. 136 I ;• A Rapid Field Test for Quaternary Ammonium Salts Used as Germicides* R. F. BRooKs AND G. J. HucKER New Y ark State Experiment Station, Geneva; N. Y. THE increasing use of v_arious . types test much more easily visible. . An of quaternary ammomum salts as . added advantage of the te~t proposed germicides has indicated the need for here is_ the requirement of only two a rapid, 'simple test for these materials solutions to perform the test, as against which may be applied to routine deter the three required by the other method. minations of concentration in the field. The proposed. routine procedure for In connection with studies on various testing the concentration of bactericidal quaternary· ammonium compounds to quaternary salt solutions may be car determine the degree of specificity of ried out as follows : their germicidal action, a method has ( 1) One ml. of the quaternary am been developed which indicates promise monium salt solution is placed as a routine quantitative field. test. in a small-bore test tube, Auerbach ( 1943, 1944) has shown (2) Approximately 1 mi. of ethy that in alkaline solutions an anionic lene dichloride is added and indicator combines with cationic mixe9 thoroughly by covering quaternary ammonium salts to form a the end of the tube with the colored complex. The color, however, thumb and inverting several is similar to that of the. anionic indi times. This method of mixing cator, and the results must be deter is preferable to shaking, since mined in degrees of color intensity. the layers tend to separate more The difficulty of accurately gauging rapidly after mixing. such differences under' poor lighting ( 3) Brom phenol blue indicator conditions, together with the necessary solution, buffered at pH 4.5 to manipulations and attention to detail 4.8 with Mcilvaine's standard required by Auerbach's method, indi citrate-phosphate buffer, is cate that this procedure is not too added dropwise (one drop to well adapted to field use. approximate 0.05 ml.) ,the con In a further study of this principle, tents of the. tube being well it has been found that certain anionic mixed by inverting after each indicators in acid solution, when addition of indicator and the added in excess to a mixture of qua-· layers allowed to separate before ternary salt and ethylene dicploride, adding the next drop. The con produce a yellow-green coJor1 in the centration of the indicator solu ethylene dichloride layer of {he mixture tion may be .varied somewhat, which contrasts sharply with the blue depending on the relative em violet color in the a_queous layer, phasis placed by the user on. thereb;! rendering the end-point of the accuracy and speed. The test was developed on the basis of * Journ,\:.1 Paper NG. 640, 'New York State Ex periment _\Station, Geneva, N. Y., June 9, 1945. 0,04 percent brom phenol blue, This is t}le fifth in a series of articles on cleaning and sterliZ.ing. For earlier papers in the series, see whjch gives good sensitivity FooD TECHNOLOGY I, 321-344, 1947; N. Y. State (Table 1) and excellent repro Agr. Exp. Station, Tech, Bulletins No. 280-281 and 282. ductibility of results. However, - 0 c 0 ""·--... TABLE 1 RESULTS OF TESTING VARIOUS QUATERNARY AMMONIUM GERMICIDE SoLUTIONS BY THE PROPOSED METHOD Quaternary Ammonium S~_t Number of drops of 0.04% brom phenol blue indicator required to give endpoint with ger.micide concentration: '--; 0 c:::: 1'0 Trade name I Chemical name I 1 :14,000 1 :12,000 1 :10,000 1:8,000 1:6,000 1:4,000 z > t"' 0 Hyamine lOX I p-tert-octYl cresoxy ethoxy ethyl dimethyl benzyl 7 8 10 12 15 21 "'i ammonium chlorid~ .~.... p-tert-octyl phenoxy ethoxy ethyl dimethyl· benzyl 21 t"' · Hyarrrine 1622, 7 8 10 12 15 J:>:i · Polymine D, ammonium chloride Phemerol >z ti Isothan Q4 Iaury! pyridinium bromide 7 8 10 12 15 21 t:rj 0 0 Iaury! isoquinolinium bromide 21 ti l Isothan Q15 7 8 10 12 15 ...., BTC, Rocca!, alkyl (CsH1r-CLSHs7) dimethyl benzyl ammonium chlor- 7 8 10 12 15 21 t ..... VJ ~~- '.I 138 FIELD TEsT FOR QuATERNARIES in practise it may be considered testing gave identical results ·by this preferable to sacrifice somewhat method. While it is true that use of on sensitivity in favor of speed, an adcf medium destroys the specificity in which case an indicator con of the test, in that amines will give the centration -of 0.16 percei.1t is same reaction, it is felt that the con reconm1ended (Table 2). A tl·asting colors developed are a sufficient TABLE 2 improvement in readability under poor lighting conditions to warrant use of ' ·*.:! ENDPOINTS FOR RAPID TEST, USING STRONG ~/' :i INmCATOR SoLUTION the method for routine check tests on ·' Number of drops of rinse solutions known to contain qua Germicide 0.16% bromPhenol ternary ammonium salts as the active concentration in blue required to ingredient. ~t solution tested give endpoint 1 :9,000· ...... 3 Preliminary tests hflve shown that 1:7,000 ...... 5 concentrations of 1 percent protein, fat, 1 :5,000 ...... ; ...... 7 or starch in the germicide solution 1 :3,000 ...... 10 reduce the amount of indicator required large number of test kits have to give the end-point by about 1 drop been assembled and used in the when 0.04 percent indicator is used. field, incorporating the stronger This may be considered to indicate. the indicator solution, and have proportion of germicide bound by the proved very satisfactory. The contaminating material and thus un~ indicator solution is · prepared available for action against bacteria. double strength, according to It is felt that this procedure indicates Clark and Lubs' standards, and promise as a routine field test where a diluted with· an equal volume of rapid and reasonably simple procedure buffer as noted above. is required for checking quaternary (4) The number of drops of indi ammonium solutions. It is not claimed cator required to produce a nor intended to be an accurate quanti-, permanent yellow-green color tative analytical method. Where such in the ethylene dichloride data are desired-; techniques such as (lower) layer, contrasted with that of Auerbach or chemical analysis a blue~violet color in the aque should be employed. ous (upper) layer, indicates the REFERENCES concentration of quaternary am Auerbach, M. E. Germicidal Quaternary monium salt in the germicidal Ammonium Salts in Dilute Solution.. A solution (Tables 1 and 2). Colorimetric Assay Method. Ind. Engin. Chem., Anal. Ed., 15, 492 (1943). It will be noted (Table 1) that all --- Colorimetric Assay of Quaternary the quaternary germicides available for Ammonium Salts. Ibid., 16, 739 (1944). ·i I 139 A Comparative Study of Commonly Used Stainhi~' \ · · Procedures for the Direct Microscopic · \ Examination of Milk* . · 0 B. s. LEVINE AND L. A. BLACK Senior Bacteriologists, U. S. Public Health Service, Cintinnati, Ohio .t. HIS study of direct microscopic The desired area is established by a Tmethods for determination of the scratched or etched groove only in the, sanitary quality of milk was based ( 1) few places where circular areas are on a general review of the literature ; used. With square or rectangular (2) on personal interviews with work ar.eas, guide plates are placed under the ers directly responsible for the intro s.licles, with little attempt made to pre duction and development of this vent slipping of the slide. Occasionally method; ( 3) on observation of the ac the pipette was used in spreading the curacy and proficiency attained by milk. Where ·milk was .deposited upon. laboratory workers, these observations the slide by means of. a loop, the latter being independent and in addition to was occasionally used as the spreader. those reported by one of the authors ; The resulting film, aftet drying ·and and, ( 4) on results. of laboratory . staining, frequently appeared irregu- s~uclies carried out on an experimental· larly between. a square and a circle. basis. The prescribed bent needle was used in spreading milk over the slide in only 0 / PROCEDURE AND TECHNIQUES IN a few instances. Even then this was THE FIELD commonly clone in two rapid strokes, Observations in various laboratories without apparent regard to slippage of indicated that most workers. making the slide over the guide plate. From. direct microscopic examinations gen~ field observations it would appear that erally stay within the broad limits of one could prepare a film by eye approx procedure-conformity suggested in imation, omitting use of the guide plate Standard Methods for the Examina or the etched circle, without exceeding tion of Dairy Products. On the other errors clue to other inaccuracies · ob- hand, and as was previously' indicated served in preparing films.. . by Black/ many take advantage of the The methods used in defatting, fix fact that statements in Standard ing, and staining milk smears were Methods are in th¢ form of suggestions, noted. Some used xylene, 95 percent -'and employ procedures or steps. not in ethyl alcohol and either ·the aqt1eous~ .cluc;lecl therein. Thus, in making the alcoholic solution or the carbolated milk smears, either the 10 x 10 mm. aqueous solution of· methylene blue. squ(lrer the 4 x 8 mm. rectangle, or the Others used a single clip combined de circulap areas are used. Milk may be fatting-fixing-staining solution, con meas'14J:I'ld by a standard pipette, or by taining methylene blue, · a strong 0 platin~m loops of different diameters, acidifying agent, such, as sulfuric, despite; the fact that Standard Methods hydrochloric; or acetic acid, and a fat does ·not permit the use of the loop for solvent, usually tetrachlorethane. Still official,control purposes. 2 others used a two-stain, single 'di'p . * From the :Milk and Food Sanitation Lab~~·~tory, preparation of methylene . blue 'ai1cl Water and Sanlt<~tion Investigations Station; Chi- cinnati, Ohio:· · · · · basic fuchsin, containing sulfuric acid I ·! 140 CoMPARATIVE STUDY ON STAINING as the acidifying agent and tetrachlore ence to rigid standard requirements, thane as the defatting agent. Such and it would seem that this situation staining procedures· were adopted by should be remedild as soon as possible. many workers without previously mak However, before any group of qualified ing any critical investigation of the workers can be asked to discard their suitability of the methods to their habits or favorite techniques and adhere laboratory needs. Occasionally,· a here to the practise of prescribed new ones, tofore unknown and undescribed pro evidence must be presented in favor of cedure was found in use by a laboratory the changes offered. A restudy of the worker, of which the head of the manifold variatiotis now practised in I laboratory had no knowledge. laboratories engaged in the control of .1 The microscopes in nearly all cases milk sanitation, therefore, appeared of n observed were properly standardized primary and urgent importance. r - to varying field magnifications, result Such a critical study was undertaken .. ing in factors of 600,000, 500,000, and Since, however, the number of varia 300,000; In this connection it should tions is comparatively great and the be noted that in reporting on his survey study of each both exacting and time of the direct microscopic method of consuming, so far only a few factors examining milk and cream samples in have been investigated. This paper is approved and registered laboratories in limited to reporting upon the results Connecticut, Eglinton 3 lists "Micro obtained in· the study of staining scope not standardized to a workable procedures. field diameter" among the deviations he found in practise. STAINING PROCEDURES. STUDIED Time spent in examining the slides Of the ·stains proposed for use m varied with each laboratory worker, the direct microscopic examination of and it appeared that no careful account milk, the five most commonly known \was taken of the number of fields ex to laboratory workers and sanitary in amined. In view of the limited time spectors and most frequently used are spent on the examination of each the following : ( 1) The stain suggested stained milk smear, regardless of the in Standard Methods prepared by add number of bacteria and other organized ing 0.3 gm. of certified methylene blue elements ·present, it did not appear powder to 30 ml. of 95 percent ethyl feasible that even the minimum number alcohol, and adding this to 100 ml. of of microscopic fields required for the distilled water. 2 ( 2) Also· suggested particular grade of milk could be ex in Standard Methods is the stain pre amined, unless the observation of each pared by adding 10 ml. of a saturated field was very cursory. Reports were aqueous solution of methylene blue made in general terms, such as less powder to 90 ml. of a 2.5 percent than a certain number of bacteria, or in phenol solution.2 (3) The Newman terms qualifying the milk as good, fair, Lampert Formula No. 2, likewise men- · or bad. Notations were entered in most tioned in the 8th edition of Standard cases regarding the presence of stl}ep Methods, and which is made up of 1.0- tococci; ·unusual numbers of lewfbcytes, 1.2 gm. certified methylene blue and large numbers of what the workers powder added to a solvent mixture seemed to ~ think were thermoduric consisting of 54 ml. ethyl alCohol and - bacteria. ' 40 ·· ml. technical tetrachlorethane, and - In sumt~ar'!_zing the field observa- which is then strongly acidified by add tions, it a~peared that application of ing to the above 6 ml. of glacial acetic 2 4 the direct i microscopic method pre acid. • ( 4) The Mallman Acid Stain sented a state of mild confusion, Procedure, not suggested ·in Standard primarily because of the lack of adher- Methods, is prepared by adding 1.0 gm. _ . JOURNAL OF MILK AND FOOD TECHNOLOGY 141·· of methylene blue powder to 500 mi. simple. 2. It must show the presence of 95 percent ethyl alcohol, and acidi of a maximal number of bacteria, as fied by adding up to 5 ml. of concen well as of leucocytes and other organ trated hydrochloric acid. 5 ( 5) The ized matter capable of living ~nd Broadhurst-Paley stain, not suggested proliferating in milk 3. It must s~ow in Standard Methods, consists of a the least possible tendency to overst4in mixture of 54 ml. of 95 percent ethyl ing. 4. It must produce a light back () alcohol and 40 ml. of technical tetra ground with the bacteria stained in chlorethane acidified with 0.4 ml. of different degrees of intensity corres concentrated CP sulfuric acid, to which ponding to the ,.degree of affinity various after heating to 55 o C. are added 1.2 types of baeteria or bacteria of different gm. certified methylene blue powder ages have for the dye. 5. The resulting and 8 ml. of 1.0 percent alcoholic solu preparation must not be fatiguing to tion of basic fuchsin. 6 the eye. 6. The stain must not be In addition to the above, we included . conducive to bacterial growth. 7. The in our studies the following staining stain must not deteriorate with time. procedures found in the literature: (6) The M allmann Stain. In the Mall the North Aniline-Methylene Blue mann stain the hydrochloric acid ap Stain 2 suggested in Standard Methods parently effects a denaturation of the for use in the bacteriological study of milk proteins causing the film to lose powdered milk; and (7) Gray's two its property to adhere to the surface of stain method for direct bacterial the slide. Upon washing, no matter counts.7 how earefully clone, the milk film fre With the two Standard Methods quently lifted off the slide and remained methylene blue stains, ·defatting in floating in the wash-water. Even with ' xylene or other suitable fat solvent. the greatest caution exercised, we lost r) and then fixing the milk smear in 9 5 as high as 50 percent of our smears '/ percent ethyl alcohol precede the stain stained by this method. ing of the smear. The procedure Questioning of laboratory workers in thereby becomes a three-~tep method. the field and associates in our labora With the Malhnann acid stain the need tory indicated that others have had for a separate fixation is eliminated, similar ·experience with this stain. since the dye is dissolved in 95 percent J olms and Berard 8 reported that they ethyl alcohol, and the procedure is a · tried· the Mallmann acid stain in their . two-step technique. In the Newman work with dried whole eggs and expe Lampert and the Broadhurst-Paley rienced trouble with films washing off. stains the defatting, fixing, and staining Probably for the purpose of counteract are accomplished in one step, and the ing this. difficulty in the fixing of the procedures are commonly referi"ed to as milk film to the slide, in a later publica single clip stains. Single dip stains, if 9 satisfactory frbm every other angle, tion Bryan, Mallmann, and Turney . possess the merits of simplicity and suggested that the smear be allowed to time economy. air-dry, then fixed by heating in a flame until the slide is just too hot to touch, BASIC REQUISITES FOR GOOD then cooled, repeating three times, or MILK STAINS placed in an incubator for at least one On the basis of observations in the hour. field and in the laboratory, it appeared Such modificatior~ in the procedure that the most suitable staining proced would increase the. complexity of the ure for the direct microscopic count of staining procedure, lengthen the time bacteria in milk must be characterized. requireci for the preparatipn of the slide, and is not in accord with the by the following qualities:. 1. It ~mst be . 'I i 142 CoMPARATIVE STUDY oN STAINING I requisites generally considered essential takes place. The affinity of the bacteria to an appropriate staining procedure. and other cells for the methylene blue We did not try these·additional steps in which varies with the species and age our comparative studies, and are not of the cells in the first place, is lessened able to state whether or not they obvi or completely lost, and the affinity foi· ate the supposed denaturation of the the basic fuchsin is enhanced. milk proteins by the hydrochloric acid. As a result, many of the bacterial Anderson 10 reports that he was able cells stain a: reddish pink and cannot t to obtain better stained smears and be distinguished from the background. easier and higher counts by the Mall This appeared to be equally. true, not mann acid stain than by the standard only of the bacteria but of the leu methylene blue or the Broadhurst cocytes as well. Some of the cells take Paley procedures. on both dyes to a varying de~ree and The Broadhurst-Paley Stain. In the make judgment of the nature of the Broadhurst-Paley stain, tht:; adhesive observed material far from easy. Some properties of the milk smears remain of the cells which stain distinctly blue, unimpaired, and upon macroscopic ex present what appears under the lens as amination the film appears as a rather distortions in the original shape. This even and pleasant reddish pink color. may be clue to sulfate compounds pre Under the microscope, however, the cipitating within the cells. · picture is different. The red back A summary of a comparative series ground proved fatiguing to the eye, of counts by the carbolated methylene and, apparently clue to the formation of blue, the Newman-Lampert No. 2, and insoluble sulfates, there appeared on the the Broadhu_rst-Paley techniques is slides crystalline and granular material presented : . which was not present in the milk Triplicate sets of smears were made originally, as judged by the study of of fifty raw milks. One set of smears smears of the same milks stained by was stained by each of the techniques other procedures. Apparently due to mentioned. All slides stained by the this formation of insoluble sulfates, the standard methylene blue and the New stain itself formed a: precipitate and man-Lampeit procedures produced deteriorated in a comparatively short readable stains. In. twenty of the fifty time. · slides stained by the Broadhurst-Paley The addition of acid to the stain procedure we could see no leucocytes vvhere only methylene blue is used, .as or bacteria stained blue. In the remain suggested in Standard Methods, light ing 30 slides the numbers of bacteria ens the background and renders the and leucocytes fell far short of the smear less liable to overstaining. number shown by either of the other Where basic fuchsin is used in con two stains. The results of the leu junction with methylene blue, the addi cocytes counts are summarized in tion of acid brings other influences Table 1. 1 TABLE 1 SuMMARY OF CoMPARATIVD"'LEucocYTE CouNTS OBTAINED BY V ARJOUS Sn\.INO: ' Carbolated Methylene Blue N ewman-Lampert No.2 Broadhu1·st-Paley High ...... 17,000,000 14,000,000 3,000,000 Low ...... '... -150;000 ...... 425,000 10,000 Average i' ·...... :.... 5,000•,000 ...... 4,000,000 600,000 into acti n. Due to the acid, a modifi- 'This average number of leucocytes cation i the affinities of the protein counted by the Broadhurst-Paley stain I constituents of the milk, bacteria, and 1comprised only 12 percent of the aver other organized matter apparentlY. age number obtained by the standard · JouRNAL oF MrLK ANn Foon TEcHNOLOGY 143 methylene blue, and only 15 percent ·of that with less than 1 ml. of the acid per that obtained by the Newman-Lampert 100 ml. of stain, a balance in the affin stains in this set. ities of the two dyes begins to. make The results of the attempted bac itself apparent. Violet, blue, and re¥ terial counts can be summarized as fol colors appeared not only in the organr lows : In two milk smears, counts by ized material, but il]. the milk protein ~'/("') the standard methylene blue and the background as well, and the stained \i[.J Newman-Lampert staining techniques smear became blotchy and not readable. averaged 300 evenly spread individual With about 2.5 t9 3.0 ml. of acetic acid bacteria per field. Our counts in per 100 ml. ot the solution, a maximal smears ,of the ·same raw milks, stained number of blue-stained cells can be ob by the double stain solution averaged taniecl, without apparent distortion of as low as 10. In twenty-eight smears the morphology of the cells. Such we experienced considerable difficulty number, however, still remained con in deciding whether the blue observed siderably below the number obtained represented bacteria distorted by the by other appropriate single-stain solu acid of the stain or adventitious matter. tions, and the red background in our In the remaining twenty smears . we judgment still remained fatiguing to could see no blue-stained material re the eye. sembling bacteria. We tried the sug The Standard Methods Methylene gestions made by Cohen 11 to obtain Blue Stains. Two methylene blue stain .better results, but found that nothing in ing solutions are incorporated in the, the way of basic improvement in the 8th Edition of Standard Methods for ·final counts was assured. the Examination of Dairy Products. , The Addition of Acids to Milk Both give up the dye to 'the milk pro - Smears Staining Solutions. As a result teins of smears with equal ease and ·Q··.. / of our experience with the Mallmann rapidity. Therefore, both solutions ./f hydrochloric acid and the Broadhurst- easily and quickly overstain .the milk . Paley sulfuric acid double-stain solu smears, if they are not removed from tions, we are ofthe opinion that the use the solution and washed in just the of inorganic acids in the preparation proper time. Both stain the background of milk smear stains should be dis intensely enough to conceal from visi couraged. If for some reason a double bility many of the minute and faintly stain solution containing basic fuchsin staining bacteria which do not form is considered desirable, the solution clumps or chains but which are evenly will have to be strongly acidified to distributed through the smear as indi produce the double-stain effect. Such vidual bacteria. Both staining solutions _ an effect can be adequately produced in most smears produce strong con by adding some of the basic fuchsin dye trasts between the background and to the Newman-~ampert stain. We did leucocytes and those of the bacteria that on several occasions, and have which they stain clearly, but both lack found that with acetic acid the solution the desired quality of producing a pic~ does not deteriorate upon standing, ture of the maximal number of bacteria does not form crystalline or granular differentially stained in correspondence material on the smear, and does not with the difference in their affinities to distort the bacteria or the leucocytes. the blue dye. 0. However, a loss of affinity for the blue The ease and rapidity with which dye and an augmentation in the affinity methylene blue dye is absorbed by milk for the reel dye is manifest even with proteins from its aqueous solution and the acetic acid .. As the arnount of gla the resulting intensely stained back-· cial acetic acid added is reduced,' this ground of milk smears may offer the effect becomes less marked. We found . basic explanation to the fact that other . " ' 144 - CoMPARATIVE ST-uDY oN STAINING i newly proposed staining solutions dis counting smears of the sa·me 111ilks, as cussed in another paper 12 constantly is sho;vy.n in Table 2. TABLE 2 CoMPARATIVE CouNTS OF BACTERIA AND OF LEUCOCYTES IN RAW MILKS STAINED DY CARBOLATED METHYLE-NE BLUE AND NEWMAN-LAMPERT PROCEDURES Bacterial Cmtnts Leucocyte Cottnts Carbolated Newman- - Standard Newman- Series Methylene Blue Lampert Meth·ylene Blue Lampe1't 1 435,000 960,000 1,185,000 1,350;000 2 648,000 612;000 1,968,000 1,752,000 - 3 852,0QO 996,000 3,408,000 2,904,000 4 1,224,000 1,116,000 3,900,000 3,744,000 5 1,452,000 1,584,000 1,452,000 1,584,000 6 2,625,000 3,075,000 7,215,000 6,130,000 7 2,925,000 3,150,000 3,030,000 3,150,000 -8 3,132,000 2,892,000 2,880,00(} 1,632,000 9 5,415,000' 4,140,000 14,985,000 13,920,000 10 26,400,000 16,290,000 1,770,000 1,080,000 Average 4,510,000 3,482,000 4,404,000 3,481,000 Count Ratios 1.0 0.78 1.0 0.90, Average exclu sive of milk No. 10 2,074,000 2,053,000 Count Ratio 1.0 1.0 produced counts far above those ob The data presented in this table tained by the officially recognized demonstrate several of the points methylene blue solutions. They may brought out in the preceding discussion also adequately account for differences of stain:;;. It will be observed, for in and inconsistencies in counts obtained stance, that the average of the first nine in smears of the same milks stained at counts in the slides stained by the' different times with the same or differ stanslarcl methylene blue ahd by the ent batches of the standard methyle'ne Newman-Lampert procedures are prac blue staining solutions. tically identical. However, when the The Newman-Lmnpert No. 2 Stain. count of slide No. 10 is included, the_ In the Newman-Lampert stain the averag·e of the Newman-Lampert background is generally considerably counts becomes reduced by about 22 lighter than in the standard methylene percent. A careful study of slide No. blue stai1ied smears. However, and as ~0 showed that the greater part of the previously pointed out, the strong bacteria, averaging about 90 per field acidity caused by the addition of 6 ml. in the standard methylene blue slide, of glacial acetic a;cid to 100 ml. of the consisted of very minute faintly stain solution reduces the af-finity of prac ing bacteria, mostly of coccus morphol tically all the otherwise lightly staining ogy. The stained smear in this case bacteria, so that either they do not take happened to be exceptionally good, and up any blue dye or take i1{ up to such a an average count o£90 bacteria could slight degree that the~normal eye can be made with ease. When stained by · not see them under the microscope as the highly acidified N ewman-La'mpert . it is usually used i1: the routine labora . stain,_ a large number of t_he bacter~a ~·; t~ry. In most instances they are the lost Just enough of the d1fference 111 ~ · s me bacteria which are concealed by their affinity for the blue dye to render tl ~ intensely stair; eel backgi-o~~~1d:. of them unrecognizable after staining the n 1lk smears. Th1s may explam the slide. . remarkable closeness in the 'cotti1ts of Since the Newman-La1-i1pert staining cells ·which one can obtain in carefully solution pmduces coui1ts not lowet ·.-,, J.ouRNAL oF MILK AND Foori TECHNOLOGY J45 than those by the standard methylene any gociclmilk stain should possess, ;:tncl blue solutions, it offers the additional inditcecl us to test the stain for pos§i]'# inducement that it is a single clip stain us.e in the bactedological study of '\' pared as outlined in the 8th edition of percent. The correctly prepared stain Standard Methods, fell short of those proq1,1ces a light background with rela obtained by the carbolayted methylene tively intensely stained leucocytes and blue by more than SO percent. This less intensely stained bacteria. The was primarily due to the fact that in background, however, is not clearly raw milk the North stain as used by defined and appears as a greyish blue us produced a background so light that decidedly foggy screen. 1~f'' observing and reading the stained We then _stained a n urn ber of milk \11/ smears under the microscope proved a smears with the solution, leaving out fatiguing and extremely annoying pro the aniline oil. Upon washing, smears cedure. In the absence of a well de so stained rapidly gave up the stain fined background it was frequently and became almost completely decolor impossible to decide whether the ized, clue to the effect of the hydro stained spots \Vere bacteria, micro chloric acid. Apparet1tly, the aniline oil scopic oil globules, or some other ex in the North staining solution serves ti·aneous material. When all the primarily as a buffer to the acid, and to observed stained formations suspected a lesser degree as a mordant to the ·of being bacteria were counted, unbe material of the smears. In solutions lievably high counts were obtained in of methylene blue in alCohol or a S0-50 some milk smears. On the other hand, percent solution of alcohol and a suit- when those stained formations were able fat solvent, the buffer and mordant counted which the observer felt sure effects of the aniline proved in our · were bacteria, counts similar to those experience to be considerably reduced. presented in Table 3 became the r1Jle. The results of our observations in North 13 called attention to the fact the application of the North aniline that in the 8th edition of Standard methylene blue staining solution to raw/ Methods· the statement: "Add distilled milk smears led us to believe that if ~) water to produce a tota.l volume of SS.S the formula were further improved so · ' ml." is in error. The statement should that the milk proteins would stain more have read: "Add SS.S ml. of distilled definitely, and the fogginess be com vvater," which brings the formula up pletely eliminated, it would constitute to a volume of 100 ml. Later Watrous an improvement over the plain aqueous and Doai1 14 likewise called attention to methylene blue staining solutions. this error in the 8th edition of Stand The P. H. H. Gray Staining Solu-' ard Methods. Nevertheless, we in tion. This two-stain solution 7 is pre cluded the results of our study as pared as follows: A------1.0 percent aque described for the ipformation of read ous methylene blue-SO.O ml; methyl ers who may have used the North hyclrate-SO.O ml. B-1.0 percent aque staining solution, as given in the 8th ous basic fuchsin-----:2S.O ml.; methyl edition of Stanclai:d Methods. Later hyclrate-2S.O ml. Mix solutions A and we received a quantity of the correctly B. The milk films are treated with prepared solution, as actually used in xylene, washed with methyl alcohol, the laboratories of the Food and Drug again dried and stained for a few Administration. vV ~ stained a number secqnds. of raw milk smears and compared the Theoretical considerations based on counts with those obtained with carbo the knowledge of the principles under- q} ' lated methylene blue stain. We found lying milk staining which previous !,that in no instance were the counts by studies placed at our disposal, led us \the North stain lower than those by the to anticipate the following: 1. Due to 1~arbolated methylene blue, and that in the fact that the solution has a so per- -the majority of the smears counts were cent water content, and to some extent chigher, ranging from- so to over 100 that methyl instead of ethyl alcohol is JoURNAL OF MrLK AND Foon TECHNOLOGY 147 used, the solution would very readily evenly stained reel background and give up its stains to the proteins of the clearly defined blue-stained leucocytes milk smear,· and cause rapi<). overstain and bacteria. The results we~e similar ing. 2. Due to the total absence of to those prodpcecl · by us fith the acid in the solution, the milk proteins Newman-Lampert solution, i which as well as the bacteria and other cells the acid wa;> reduced to 3. percent would absorb both dyes simultane and to which an appropriate concen ously, and in rough correspondence tration of basic fuchsin was added. with their concentrations. This should The rejults of ?ur exp~rin'lents with result in an homogeneously stained the G;ray two-stam solutwn led us to smear of a bluish-violet color, and no conclude that, as originally described, differential · staining effect should this solution fails to impart to raw milk appear. smears the differential staining. quali We stained three sets of slides, one ties for which it was primarily pro set being immersed in the solution for posed, and that its readiness to over ten seconds, the second set for five sec stain milk smears in a: very few seconds onds, and the third set for barely a far exceeds that of the two methylene second, the slides one by one having blue solutions stipulated in the 8th edi- • been rapidly clipped into the solution tion of Standard Methods. and immediately rinsed in tap water. Microscopic examination indicated that SUMMARY slides stained for ten seconds absorbed We are in general agreement with so much of the two- dyes that only the opmtons . prevailing regarding the fat vacuoles could be seen under the direct microscopic examination of raw - microscope and no cellular elements or milk, as expressed by the following granulation of the milk proteins were statetnents : The procedure is char- . /() , discernible. The smears stained Jor acterizecl by a high degree of versa· five seconds took on somewhat less of tility, in that it can show with some the dyes, but still not cellular elements accuracy the number of clumps or of and no granulation of the milk pro- individual bacteria per milliliter of teins could be seen. The slides stained milk; the types of bacteria predominat for one second appeared much as do ing the number and types of leucocytes smears slightly overstained by ·the present, thereby calling attention to the aqueous· methylene blue. All showed possible existence of certain abnormal the anticipated blue-violet color to the conditions in the cow ; and the presence complete exclusion of the reel. of extraneous ·material such as yeasts Some of the slides stained as de ot molds, and grossly suspended scribed were immersed for one minute material co111111only classed as dirt. into ethyl alcohol containing 3.0 per This 1nethocl requires only a short t\me cent of glfcial acetic acid. The reddish for its completion, it can be carried out color of the fuchsin began to appear. wherever table spa·ce and electricity are Such treatment, however, failed to available; the slides, after drying can render the sllcles usable for the purpose be taken to a central laboratory for of counting bacteria. accurate examination; it cai1 be applied Fifty milliliters of the Gray two with equal rapidity to various steps of stain solution were then acidified with milk processing ; and it can tolerate to 0 3.0 percent of glacial acetic acid, and a variable degree, differences in tech several milk smears were stained. nique, and still indicate whether the After washii.1g and drying the stained milk examined is poor. fair, or good, sm.ears appeared as readily transparent from a sanitary viewpoint. evenly stained reel films·: ' · Examined Our studies with methylene blue and under the microscope, they showed an basic fuchsin dyes as applied to milk .I I 148 COMPARATIVE STUDY ON STAINING I smeats may be sun1marized as follows': 3. Eglington, R. ·A Survey of the Direct ( 1) aqueous solutions of methylene Microscopic Method of Examining Milk and Cre~m Samples in Approved and Registered blue ·readily give up the dye to the Laboratori.es of Connecticut. 'J: Mill~ and milk p'roteins of the background, and Food Technology, 10, 27-29 & 33 .(1947). cause frequent overstaining; (2) strong 4. Newman, R. W. A One Solution Technique for the Direct Microscopic contrasts are attained at the expense of Method· of Counting Bacteria in Milk. ~lelicacy in 'color shades, which in turn . Amer. J. Pub. Health, 19, 99 (1929). results irt the loss of visibility of nuiuer 5. Mallmann, W. L., and Churchill, E. A. cms bacteria whose affinity for the dyes A Rapid· Test for Determining Bacteria in is only slightly greater than of the milk Liquid Eggs. U. S. Egg & Poultry Mag., 48, .406 (1942). < proteins forming the background of the · .. 6. Broadhurst, J,, and Paley, C. A Single smear; ( 3) sulfuric acid causes precipi Dip Stain for the Direct Examination of tates to appear and breaks down or Mille Jour. Mill~ I;echno'l., 2, 139'-150 distorts the organized cells'; ( 4) hydro (1939). I . 7. Gray, P. H. H.. Two-Stain Method for I doric acid causes an apparent denatura Direct Bacteria Count. Ibid., 6, 76 (1943). tion of the milk proteins resulting in a 8. Johns, C. K., and Berard, H. L. Direct ' loss of its adhesive properties·; ( 5) all Microscopic Method in Bacteriological Con acids tried, . including ·acetic acid, trol of Dried Whole Eggs. Food Res., 9, 396--9 (1944). ' lighten the background of the stained 9. Bryan, C. S., Mallmann, W. L., and smears by changing the original stain Turney, G. J. Some Microscopic Technics ing properties of the material in the for Determining the Bacteriological Quality milk smears, of Milk. Circular Bull. 186, Mich. State making many of the Col., Agr. E'xper. Sta. (April, 1943). lightly staining bacteria imperceptible 10. Anderson, C. W. Use of the Direct to the eye; ( 6) proper application of Microscope Test on Raw and Pasteurizide solutions containing both methylene Milk. The Milk Dealer, 35, 49 ·(Sept.,- 1946). If . blue and basic fuchsin requires a: high 11. Cohen, I. Obtaining· Good Result/ acidification and results in the disad with Broadhurst-Paley Stain for Milk vantages previously mentioned,. and. the Smears. J. Mill? Techno!., 3, 304 (194Q) .· reel background is fatiguing to the eye; 12. Levine, B. S., and Black, L.A. Newly . Proposed Staining Formulas for the Direct (7) based on the studies reported, we Microscopic Examination of Mille (In believe that improved procedures for preparation) staining milk smears can be developed. 13. North, W. R. Aniline Oil-Methylene Blue Stain for the Direct Microscopic Count REFERENCES of Bacteria in Dried Milk and Dr-ied Eggs. 1. Black, L. A. Surveys of Milk Lab J. Assoc. Off. Agric. Chem., 28, 424-6 oratories in War Areas in the United States. (1945). II. Practices Observed in Making Direct Watrous, G. H., Jr., and Doan, F. Microscopic Examinations and Methylene 14. J, Blue Reduction Tests. Reprint 2522, Pub. Observations on the Use of a Modified Health Rep., 58, 1641-58 (1943). . Direct Microscopic Method for Estimating 2. Standard Methods for the E:>:Cllmination Bacterial Quality of Raw and Pasteurized ·of Dairy Products (8th Edition) American Mille J. Milk and Feod Technology, 10, Public Health Association, 1941. 269-75 (1947). I 149 Recent Amendments of the U. S. Public Health Service Milk Code* A. W. FUCHS Chief, J1ill~.and Food Section, U.S. Public Health Service, vVashi11gton, D. C. I THE 1939 edition of Publi~ Health ordinance that would be acceptable Bulletin No. 220, the Milk Ordi not only to USPHS Milk Ordinance nance and Code recommended. by the areas but also to those operating under U. S. Public Health Service, has re other standards. mained current longer than any pre Over the years since the 1939 edi vious edition. At the request of Army tion was first issued there have been authorities no new edition was issued accumulated hundreds of proposed during the war period in order to avoid changes suggested by state and local complications · in the. procurement of health agencies, the dairy industry, milk by the Quartermaster Gener.al un equipment manufacturers, the lAMS der specifications based on the USPHS Committee on Milk Regulations ,and standards. A few minor changes were Ordinances, and the staff of the adopted as Amendments No. 1 and USPHS. In accordance with the rec No. 2 by the USPHS Sanitation Ad ommendation of the 1938 Committee visory Board in July 1941 and Decem on Milk of the Conference of State ber 1942~ but these were issued as mul and- Provincial Health Authorities, the tilitlwd separates. more important of the proposed changes 0 4'fter the war ended, numerous re were summarized and submitted early quests were received from state and · in May of this year as a 16-page mime lo~al health authorities for the issu ographed pamphlet to the several ance of a revised milk ordinance and USPHS District offices and to state code. ·some municipalities which were and city health officers of areas operat contemplating the enactment of the or- ing under the USPHS milk ordinance .. dinance hesitated to adopt the 1939 for their comments. The comments re edition· if a new edition was imminent. ceived were then summarized for the Nevertheless, the Public Health Serv consideration of the USPHS Advisory ice preferred to postpone consideration Board. In addition, a complete and de ,;f any revision until the standards be tailed compilation of all accumulated ing prepared over a period of several proposed changes was prepared in the years by the Committee on Milk Regu ·form of an agenda and submitted to the lations and Ordin.anc~s of the INTER members of the Advisory Board for NATIONAL AssociATION oF MILK study several weeks in advance of the SANITARIANS became available for meeting. study by the USPHS Advisory Board. The USPHS Milk and Food Sani It was the aim of the Public Health tation Advisory Board which met June Service, in the interest of nation-wide 25-27, 1947, to consider proposed 0 uniformity of milk regulations, to at amendments to the milk ordinance and tempt a revision of its recommended code was a new board appointed early in 1947, although some of its members * Presented at the anmlal meeting of the NEw had sat on previous boards. When the YoRK STATE AssociATION 6F· MILK SANITARIANS, Utica, N. Y., Sept. 19, 1947, at1d at the thirty' ' Sanitatioi1 Section was established 111 fourth .annual meeting of the INTERNATIONAL Asso the Domestic .Quarantine Division of CIATION OF MILK SANITARIANS, Milwaukee, Wis., Oct. 18, 1947. the USPHS 111 1940, to be followed 150 AMENDMENTS -ro USPHS MILK CoDE by its transformation into the Sanitary Bureau of Sanitation, Los Ang Engineering Division of the Office eles City Health Department. of the Surgeon General by the Reor '' W. D. Tiedeman*, Chief, Bu ganization Act of 1943, the 16-member reau of Milk ' Sanitation, State Milk Sanitation Advisory Board which Department of Health, Albany, had assisted the former Office of Milk N. Y., Chairman. Investigations in the preparation of the A. W. Fuchs, Chief, Milk 'and 1939 Milk Ordinance and Code was re Food Section, USPHS, · Wash placed by a 7-member Sanitation Ad ington, D. C., Secretary visory Board of consultants in all fields Although wide geographic distribu of environmental sanitation. This was tion was desired and achieved, the the Board that was called upon in the Board has been kept small in the in preparation of Amendments No. 1 and terest· of economy ~nd efficient admin No. 2 to the 1939 milk code and of the istration. A small board is more infor 1943 Ordinance and Code Regulating mal, less unwieldly, and can accomplish Eating and Drinking Establishments. more in a limited time than a large one. Later it became apparent that the work The membership has been limited to of the Milk and Food Section would those who are or have recently been in be benefitted by having its own board · official positions in federal, state,' or of specialists,- and the Milk and .. Food municipal agenCies. It was obviously Sanitation Advisory Board was accord impossible to provide membership to ingly appointed by the Administrator all the geographic areas and to all the of the Federal Security Agency. Fol branches of the milk and food indus lowing is a list of· its membership. try that would like to be represented. Those designated by an asterisk are As the Boar~'s sessions are l~mited t9- also members of the general Sanitation a few days, 111 order to avmd undtfe · Advisory Board. interference with the normal duties of C. A. Abele, Director, Country. -the members, it cannot hold open hear Dairy Inspection Section, Chicago ings on the numerous proposals sub Board of Health mitted' but must instead deliberate in C. J. Babcock*, Market Milk closed meeting. Nevertheless, consid- · Specialist, Bureau of Dairy Indus eration is being given to the suggestion try, USDA, Washington, D. C. that at future sessions a representative Dr. F. A. Clark, formerly Di from the industry or industries affected rector, Division of Inspection, be invited to the meetings as observers Alabama Department of Health; to be consulted by the Board when oc-, now School of Veterinary Medi casion arises. ci11e, Alabama Polytechnic Insti During its thiree~day meeting in tute, Auburn, Ala. June, the Advisory Board was unable, Mrs. S. V. Dugan, Director, despite a minimum -9f discussion and 'Division of Foods, Drugs, and several night sessions, to complete its consideration of the 150-page type Hotels, State D~partment of written agenda of proposed changes. Health, Louisvilj.e, Ky. Some of the less important proposals H. A. Kroeze*, Director, Divi which could not be considered will be sion of Sanitary Engineering, included in the next milk agenda. In State Board •of Health, Jackson, the time available, the- Board accom Miss. plished even more than could reason \ Sol Pincus*, Senior Sanitary ably have been expected. The remainder \ Engineer, New York City Health of this paper will be devoted to a dis \ Department. .... cussion of the most important amend C. L. Senn; Engineer-Director, ments approved by the Board. · JOURNAL OF MILK AND FOOD TECHNOLOGY 151 GENERAL REVISIONS tation ratings. Such ratings should not All previous editions of the recom be confused with grading. Grades of mended ordinance provided three dif individual milk supplies are established ferent methods of enforcement-by by the local control 'agency under lhe degrading, or suspension of permit, or tern1s of the ordinance. Milk san~ta • · court action. Experience has shown tation ratings, on ·the other hand, are fo~"' . th.at a dairy that has been degraded made by state agencies to determine Wl11 1ose customers, and that competi the weighted percentage compliance of tion for public patronage through grade an entire milk/shed, or of a group of labeling serves to promote compliance producers, 4vith the grade A standards. by the industry. Furthermore; degrad One change in the rating procedure ing promotes better enforcement by the will be to assign twice as much weight control agency, as the health officer is to the plant rating as to the producers' more likely to resort to degrading a ;:ating in computing the pasteurized dairy for minor violations than to re milk rating of a cominunity, thus ack voke or suspend its permit and thus nowledging the greater importance of put it out of business. Nevertheless, pasteurization in the production of safe some health officers who are not famil milk. Another change will be to as iar with the advantages ·of degrading sign 20 percent, instead of the present object to it. To meet their objections, 15 percent, to bacterial quality, on the the revised ordinance contains both a grounds that a series of at least four degrading form, enforceable by degrad bacterial counts affords a better history ing or permit suspension or court of the production conditions than a penalties, and a ·non-degrading form, si'ngle inspection made in the course ' enforceable by permit suspension or of a rating survey. A(} court action only. The two forms are Since half-and-half, cottage cheese, 'V presented as one text, with all refer and creamed cottage cheese are fresh ences to degrading . shown in paren milk products usually produced in the· theses, so that . the degrading form is same plants. as milk and cream, some obtained by deleting rhe parentheses cities prefer to include some or all of signs only, while the non-degrading these products in their milk ordinance. form is obtained by deleting all pas For the. benefit of such municipalities sages within parentheses. The grade definitions of these products are given A designation is retained 'in both f01:ms. in a footnote, with the suggestion that Similar provision for the two forms these products be listed in the defini of enforcement is made in other ordi tion of milk products thus making them nances recomme1idecl by USPHS, in subject to the same grade standards as cluding the restaurant ordinance and other milk products. Definitions have the frozen desserts ordinance. · also been added of light cream, whip A new depahure will be the simpli ping cream, light· whipping cream, and fication of the interpretative code by heavy cream, conforming to those of removing all material that is not actu· the Food and Drug Administration. ally public health reason or satisfactory The unavailability of adequate sup compliance, and placing such material plies of graded whole milk has led to ·o·_-·. _ in an appendix. The appendix will, the extensive use of ungraded concen _ therefore, contain detailed instructions tl·atedmilk in the production of butter and suggestions to the dairyman and niilk and milk drinks, particularly in to the i11ispector formerly scattered the South, where large volumes of · throughout the code, as well as many these products are consumed. Difficul new features. ,, • ties were reported in enforcing grade Several changes are to be made in labeling of these products. Accord the methods of computing milk sani- ingly, reconstituted buttermilk and re~ 152 AMENDMENTS TO USPHS MILK CODE constituted milk beverages made from only one grade and which immediately concentrated milk have been defined dumps,,washes, and returns the cans to separately from buttermilk and milk the pr'oducer. In the case of vitamin beverages made from fresh milk or D milk, the label must show the num skimrried milk, and have been omitted ber of units per quart (at least 400 from the definition of n1ilk products U.S.P.), in addition to the designation and fi:()m the grading provisions. Of "Vitamin D Milk" and the source of course, ·where the state law prohibits the vitamin D. the sale of reconstituted milk products, The former requirement that restau these and similar definitions should be rants, soda fountains, etc.,- shall display deleted when the ordinance is adopted. a placard stating the lowest grade of As in previous editions, the grades milk sold is deleted, as the advantages of milk which may be sold are left of such placards are cohsidered as not blank in Section 8 and are to be in worth the time and effort required for serted by the adopting community. For the inspector to post grades and change those municipalities which are in posi placards upon change of grade. tion to require the pasteurization of Where funds are insufficient for ade all milk or of all except certified, a quate official inspection, the health_ o~-, footnote in the revised edition will list cer may accept the results of penodtc . the changes to be made in the ordi industry inspections of producer dairies nance in order to remove unnecessary provided that such inspections have · and confusing refet:ences to raw milk. been officially checked periodically and found satisfactory. Similarly, the re ENFORCEMENT PROVISIONS sults of examinations by commercial The watering of milk is classed as an laboratories may be . accepted in the adulteration even when the butterfat case of raw milk for pasteurization if and solids-not-fat content still conform officially checked periodically and found to the definition of mille. satisfactory. In an emergency the sale ·of un Producers and distributors must per graded milk or milk products may be mit the inspector access to all parts of authorized by the health officer, upon the establishment, and distributors the approval of the state health author must furnish for official use, when re ity, in which case such milk or milk quested, a true statement of the quan products fnust be labeled "ungraded." tities of each grade purchased and sold, a list of all sources, records of inspec::. An emergency may be declared for a tions and tt::sts, and recording ther limited period only, and is defined as a mometer charts. general and acute shortage in the milk Compliance with bacterial and cool shed, not simply one dealer's shortage. ing temperature standards in· previous In many cases it was necessary to uti editions has been based entirely on av lize ungraded milk supplies during the erages of the last four samples, with war, and this condition still exists in a logarithmic averages used for plate few areas. . 'i counts and direct microscopic counts Adulterated, misbra~adetl, or un- and arithmetic averages for reduction graded milk or milk products may be tin1es and cooling temperatures. The impounded by the health officer and new edition permits the adoption of the A:t_'·• disposed of in accordance with state 3 out of 4 method instead by communi '€ la"l: ties which prefer to do so. It is sim The usual labeling requirements are pler to understand, requires no calcula wa~ved, and only the identity of the tion of averages, and where direct mi producer will be required, on cans de croscopic counts are made less time is livered to a milk plant which receives required to count clumps to determine only raw milk for pasteurization of compliance. · JOURNAL OF MILK AND FOOD TECHNOLOGY .153 A new provision of Section 10 pro ml., the methylene blue reduction time hibits the mixing of homogenized milk is reduced' to 5 hours, as determined or cream with unhomogenized milk or by the mochfied\' inverted test prescribed cream.- This so-called "partial homo in the _forthcoming ninth edition of genization" of milk was reported as Standard-Methods, and a resazurin re being practiced by a few plai1ts to in duction standard of 2% hours to P 7/4 crease the apparent butterfat content. has been inserted. A new standard has Under the revised Section 11 milk also been added limiting the count of and milk products from distant points this milk after delivery but before pas may be accepted without inspection by teurizating to 400,000 per ml., 4 hours the receiving city if produced and/or by methylene blue, or 2 hours by resa~ -pasteurized under standards that are zurin. These figures are tentative and stibstantially equivalent and are en subject to change as a result of an in forced with eqt).al effectiveness as indi vestigation now under way. The Ad c clean bedding with sufficient frequency The thorougl1 rinsing of the· inner to prevent the accumulation 'of manure surfaces o~,.pails and cans with a solu on cow's udders and flanks and the tion containing chlorine or other ap breeding of flies. proved chemicals is accepted as bac One of the controversial issues in tericidal treatment in lieu of immer the past has been whether milk uten- sion. The. revised code will also permit . sils used on producing farms may be the treatment of milking machine nib washed in the farm kitchen instead of her parts in a 0.5 percent lye solution the milk house. The USPHS orcli followed by a water rinse before use. nance has always required washing in Straining milk in the milking barn the milk house because of the commu will be permitted under conditions nicable disease hazard involved in kit which protect the milk from flies, dust, chen handling to which the entire fam and other contamination, ~s by means ily ·has access. While admitting the of a can set on a dolly and provided advantages of washing in the milk with a pedal-operated self-closing cover. house, the lAMS Committee suggested Milk for pasteurization must be ·a compromise whereby this ideal would cooled hnmediately after completion of be attained eventually but which would milking to 60°F. or less (instead of permit northern areas to . adopt the ·the former 70°) and maintained at that ordinance without having to rebuild tempet'ature until delivered and . their milk houses immediately. This clumped, except morning milk deliv compromise was approved by the Ad ered and clumped before· a stated hour visory Board as an alternative wording and night milk delivered and clumped in a footnote to item 8r, requiring that before another stated hour. The adopt in milk houses hereafter constructed, ing municipality is instructed in a foot reconstructed, or extensively altered, note to fill in the time to suit local facilities shall be provided for the wash condition but should not allow· more ing and rinsing of utensils, including than four hours after completion of an adequate water heater and station 'milking as locally practiced. Milk which ary wash and rinse vats. Where these does not comply with the temperature .facilities are available, washing and standard is subject to rejection. rinsing of .utensils must be· clone in the The revisions described in the pre milk house. In all cases, utensils must ceding four paragraphs were suggested be· given bactericidal treatment and by the lAMS Committee on Regula storage in the milk house. tions and Ordinances. Another compromise suggested by the lAMS Cm!J.mittee and approved by STANDARDS FOR pASTEURIZED MILK the Advisory Board was on milk pails. Numerous changes were made in It was agreed that small-top milk pails the standards for Grade A pasteurized. keep much dirt out of 'the milk and that milk. Very few of these were drastic, difficult cleaning is clue largely to open however, most of them being for pur seams. Accordingly, the revisE# word poses of greater clarification or im ing requires that all milk pCJ.ilS 1obtained provement in technical requirements. after the ordinance is acl6pted locally The revised code will recommend shall be of the s~amless hooded type, that monthly platform tests of each thus permitting the ~se of existing producer's milk be made by the milk open-~op pails until replacement is plant or its receiving station, including neede 1. odor, strainer-dipper, sediment,' and Th . revised ordiml.nce provides that temperature. It will be further recom- if mill is strained, single-service filter . mended that milk found unsatisfactory pads shall be used and shall not be by these tests be rejected and that re-used. follow-up inspections be made by the JouRNAL OF MILK AND FooD TECHNOLOGY 155 plant to discover and correct the be so designed and installed as to pre cause. Official inspectors will be urged vent contamination of the water supp~y to check the plant's platform test pro and of milk equipment by backflow. No cedures. interconnection will be permitted b~ In the 1939 edition the use of the tween a safe and an unsafe · wat4r phosphatase test to determine the effi supply. r() ciency of pasteurization was recom A suggestion will be inserted in the "--:-, mended in a footnote. In the revised Code under item lOp that health offi edition the phosphatase test is made cers accept new/ equipment complying ~ . mandatory in the ordinance definition with the 3-A standards as reported of grade A pasteurized milk: Because from time to time in the JOURNAL OF of the supreme importance of proper MILK AND FooD TECHNOLOGY. It is pasteurization, a violation of the phos not intended, however, to recommend phatase test requirement will be treated the immediate replacement of existing differently from other types of viola equipment with that conforming to 3-A tions. Section 6 will provide that in standards. A list of 3-A sanitary stand case of violation of the phospHatase ards thus far approved and thcise under test standard the cause of underpa:s consideration will appear"in the appen teurization shall be determined and re-. dix. Similarly, reference will be made moved before any pasteurized milk or to standards on paper packaging mate milk products can again be sold from rials * prepared at Syracuse University this plant. with the aid of a public health advisory A coliform standard for pasteurized . council for· the self-policing of the in milk of not over 10 per ml. has been dustry, with the suggestion that health added, for the purpose of detecting officers utilize Dr. Sanborn's plant in ' ~.· ·'1·. • post-pasteurization contamina!ion when spection and laboratory reports. V ./ phosphatase tests are negative. The A table· will be inserted in the Code Advisory Board felt that this was a showing approved caustic strengths f0r liberal standard which may be made certain soaking times and temperatures !'nore stringent in fut)lre editimts, but in soaker-type bottle washers. which is justified for an initial program. The testing of pasteurizer thermome For plant lighting either natural or ters by inserting a test thermometer · artificial light will be . accepted in the into the milk in the vat for comparison Code if 10 foot-candles intensity is will be discontinued and is to be re _ provided either on the work or on a placed by testing in a can of hot water; plane 30 inches above the floor, with For the sake of greater clarity, the greater light intensities at special points detailed requirements of the Code ap where necessary. plicable to high-temperature short-time Control and e.limination of i·odents pasteurization will be segregated from and roaches frmh the plant has been the requirements applicable to other provided in Section 5p, and the Code automatic pasteurization equipment. · .vvill require poisonous substances to be Provision is made to prohibit high stored and handled so as to prevent temperature installations from being the accidental contamination of milk, equipped with any device for short-cir • milk products, or containers. cuiting a portion of the holder section. Jo· With regard to water supplies, a rec It may interest you to· know that '!. · ommendation will appear in the Code there will be included a sketch and de that the water supply of pasteurization scription of at least one design of a plants and producer-distributor dairies 3-way plug-type leak-protector inlet be sampled for bacteriological e;x;ami valve developed by the USPHS. nation at least twice a vear. Section 11 p of the ordinance [iiso provides *See this JouRNAL, Jan.-Feb. issue, p. 31-35. that all plumbing and equipment shall (Continued on page 161) .'! 156 MILK and FOOD ,SANITATION Cl~aning HTST Pasteurizers w. H. HASKELL Klen.crade Products, Inc., Beloit, TFis. THE necessity for adequate cleaning character from the soil encountered , of all pasteurization equipment has on producing farms or 111 milk ~ts beginning on the milk producing plants employing I low temperature .finn. The cleaning necessity for plant pasteurization. 'equipment is emphasized in HTST paiiteurization because of the changes C ow~position of W ate1' Used for in the, character of the "soil:' c\ue to Cleaning the· higher temperature ·employed; and .·Water, as we find it, varies widely the fact that certain microorganisms in its chemical composition. The either survive or definitely increase in "sealing" properties of water are in number at the higher temperature creased as the water hardness increases. e~11ployed. Inasmuch as many of the Lake water, under correct use condi heat-loving and heat-resisting bacteria tions, varies greatly in chemical com gain :access. to the milk supply because position from water derived from of inadequate preparation of dairy farm underground sources. Applying he~t ute11sils_:__ni.ilking- machines. being a to water tends to produce preeipitat~l; major consideration-it is not unrea in fact, water hardness may be· rec s.onable to assume that dairy farm moved by boiling through the fou111a sanitation is important. tion of calcium carbonate, an insoluble substance. FACTORS INVOLVED From this brief discussion, it is obvi In any cleaning procedure the follow ous that water itself may vary the ing factors should be considered : methods of cleaning treatment applied 1. The character and composition of to specific milk equipment. the material to be effaced; · 2. The ·composition of the water used for The Composition of Cleaning cleaning; and, 3. The composition of Compmmds Employed the cleaning compounds employed. The Chemical composition of clean- It is advisable to discuss these ing compounds used in removing factors briefly in the order named. "soil" from HTST equipment is deserving of major consideration. It C onq,position of Mat erial to Be Effaced is not unusual to ~ncounter cleaning Milk is a coll}ple~ substance con compounds so constituted that . they taining, essentialfy, fat, proteins, and create additional cleaning problems. varying amounts of mineral substances. Obviously, the use of such compounds The consti~uel)ts of milk react specifi should be approached with reluctance. , ~~'': cally to variations in temperature. This specific reaction to temperature must CLEANING CoMPOUNDS be conside1;ed because high tempera It is well established that no one tures applied to milk invariably provide type of cleaning compound, either a "burn-on" of milk solias, principally alkaline or acid, will permit a · satis calcium caseinate, with entrapped milk factory cleaning job over a period of fat. This type of "soil" is different in time. Proteins and mineral deposits JOURNAL OF lv,IILK AND FOOD TECHNOLOGY 157 are the ,most difficult to remove. Milk . point of 7 provides an excellent point solids. at high temperatuYe are not at or near which it is possible to .bal soluble in water. These two facts alone ance cleani~g compounds for the lig~ter clearly indicate ·the necessity for. the type cleamng work, In the easel of application of the principles of chemis HTST pasteurizers with the probtem try for efficient cleaning. of "cooked-on;: clGposits to consider, it . () Alkaline cleaners will remove fats, is essential that cleaning materials used . proteins, and heavy character "soil" . for balanced cleaning compounds pro Acid cleaners will remove mineral vide a pH awroaching 12.4 on the deposits that r~recipitate and bind pro alkaJine si4.:e and a pH of 4.5 on the tein to the equipment. acid side. These pH values obviously In average dairy farm cleaning pro are those recommended for use cedures an alternate cleaning method dilutions. is recgmm~ncled, involving the use of The consideration of .th~ pH value a balanced alkaline cleaning compound as a determining factor in . the con-. for three days, followed by a balanced struction of balanced cleaning com acid cleaning compound for .one clay. poimcls clearly indicates the possibility This alternate cleaning procedure is of blending cleaning solutions designed altered in the cleaning of HTST for specific cleaning jobs of any char pasteurizers, clue to· the characteristics -acter, under reasonably accurate lab of the soil encountered. The alternate oratory control. cleaning method ..· recomfnencled for It should not be forgotten that con I HTST pasteurizers includes the re sideration of other factors in cleaning I! circulation of a balanced acid cleaner, is of prime importance. Correct water ' thorough flushing, followed by the re softening, emulsification, wetting r: ci'rculation of a balaricecl · alkaline ability, lack of corrosiveness, free rins r' cleaner, and agafn thorough flushing. ing, etc., are all part of the problem. 0; To be· more specific, the acid and · alkaline compounds are used in the RECIRCULATION CLEANING same cleaning operation, one imme The cleaning of HTST pasteurizers diately following the flushing of the is frequently a time consuming task other. .The acid compound acts more In an effort to shorten the time and as a solvent for mineral matter than as labor factors involved in this daily an actual cleaner, although definite chore, there has been a definite trend cleaning properties are possessed by toward the use of a chemical recircu~ the acid product. It should alsq be lation method of cleaning in place of emphasized that thorough flushing with the· hand scrub method. Chemical hot water should follow both acid and recirculation cleaning does offer some alkalinG recirculation. advantages over hand cleaning. In the Inasmuch asj it is not chemically pos chemical recirculation method; the sible to mix acids and alkalies in the plate gaskets are in place and not sub same solution and maintain a definite ject to "bumping" and displacement. desired balance, either acid or alka The chemical recirculation method line, the need for employing alkaline also offers the application of increased and acid balanced cleaning solutions in pressures during recirculation. In separate operations is obvious. creased pressures are desirable because of better penetration_ of the cleaning PH VALUE solution. Penetration of properly bal The pH value is of extreme im.por anced cleaning solutions into the rub tance in the balancing and control of ber gaskets is desirable because it various cleaning compounds clesignecl decreases the possibility of milk fat for specific type of work The neutral remaining in the rubber cells. Fat left 158 CLEANING HTST PASTEURIZERS in -rubber definitely shortens the period 1. The cleaning compound used of usability of the gaskets and tends to, , should be designed specifically for create leaks due to hardened rubber:· the cleaning problem. _ If cleaning is properly done~ there 2. The cleaning solution should be should be no tendency of gaskets to recirculated at a greater pressure become unseated. than the usual operating pressure. Increased pressures used during the 3. There should be a plentiful, unin recirculation of cleaning compounds terrupted supply of hot water. has definite value -in providing in 4. Recirculation, both for cleaning creased flushing action for cleaning. and flushing, should be of suffi It should also be remembered that cient duration to secure desired present-day chemically balanced clean, results. ing compounds provide much greater 5. Recirculation .Of cleaning com , cleaning efficiency than was formerly pounds should be at a tempemture -the case .. at least 10° F. above pasteuriza It is not considered good practice tion temperature. for those engaged in r providing . 6. Flow diversion valve should be chemical cleaning compounds to become removed from unit before .recircu, too intimately involved in the engi lation is begun and valve · dis• neering features inherent in HTST mantled and hand cleaned. pasteurizers. Following the sarne line 7. Pasteurizer should never be per of reasoning, there appears to be no mitted to run dry during recircu valid• reason for those engaged in en gineering to become too involved in - lation, either cleaning or flushing. the chemical demands of cleaning. 8. After completion of .recirculation Obviously, there are many reasons cleaning, pasteurizer shout/ be why both participants should consider flushed with cold water, disman- the problems of the other and coop tled, and inspected. - erate for the benefit of the equipment 9. The plates of the HTST unit user. should be cool to the hand before A few major £actors should be con dismantling begins .. sidered in the recirculation method of It is imperative to remember that cl<~aning. They may be stated as thorough cleaning, is essential, no mat follows: - ter what method is eniployed. Professional Status of Sanitarians President Tiedeu'ian has appointed a Charles E. Carl, State Board of committee to sf:udy ways and means Health, Jefferson City, Mo. for -improving the professional status John J. Donovan, Health Depart- ment, Brookline, Mass. ~T') of milk and food s9-nitarians. . The J. A. King, City and County Health committee is as follows : Dept., Denver, Colo. H. Clifford Mitchell, State Health I Harold B. Robinson, Chairman, I Dept., Richmond, Va. I U. S. Public Health Service, New John Taylor, State Boardof Health, York, N.Y. Indianapolis, Ind. 159 Testing Equipment-A Practical Aid to Efficient \ \ Sanitation l lI LEE H. MINOR () Technical Ser<-·ice Department, Wyandotte Chemicals Corporation, vVyandotte, Michigan . HE quality of food products as well Control Mef:er Tas the health of the nation depends Alkameter much on ·the proper use and control Titration Teskit of cleaning and sanitizing materials. Germicidal Test Papers Through the·· proper use of suitable Alkacid Papers cleaning materials and effective yet safe germicides, food processing equip The germicidal Test Kit is used for ment and food containers are easily determining the amount of available made physically clean and bacterio chlorine in parts per million in germi logically safe. In order to assist food cidal rinse solutions. The test is based ·processors and manufacturers in ob on the standard laboratory method used taining these necessary results, the use for the determination of available chlo of efficient testing equipment is almost rine using starch potassium iodide; indispensable. acetic acid, and a tenth normal solution The Service Testing Equipment, of sodium thiosulphate. shown in the accompanying photo A germicidal water rinse solution gt'll.ph, reading from ·right to left is : containing available chlorine turns blue in color upon the addition of starch () Germicidal Test Kit potassium iodide. The acetic acid is I Film Tester used to liberate chlorine which may be This testing equipment may be easily and quickly operated by regular plant personnel 160 TESTING EQUIPMENT ,chemically combined with alkaline ma . cent appearing films on equipment.· To terials such as sodium or calcium. remove and to prevent the reoccurrence Chlorine combined in such a manner, of these undesirable films it has been according to a report from Michigan found advantageous to locate the source State College by Mallman and Ardrey, responsible for the film formation. The "is not free to act in a germicidal use of a Film Tester aids in determining capacity."* whether the source of the film is : However, when testing a solution 1. A precipitate deposited by the re of a germicide containing ·chloramine-T action of the minerals in the wash for available chlorine, it is not neces water with some of the chemicals sary to make use of the acetic acid. in the cleaning materials, or This germicide containing chloramine-T · 2. Oily or greasy substances which dissolves rapidly and completely in were not cmt1pletely removed water and all of its chlorine is immedi because of improper cleaning ately available for germicidal purposes. procedure. Note that for hypochlorite solutions this test shows the amount of available In some instances it has been found chlorine present in the ,;crmicidal rinse that rinse solutions contairiing the re solution from which t~1e sample was cently introduced quaternary ainmo taken, plus that chlorine which was nium compounds produce films which chemically combined and not free to adhere tenaciously to the surfaces of act in a germicidal capacity until it was equipment and glasses clue to a reaction released by the addition of acetic acid. with food products present. The use of an acid to release chemi Use of a Film Tester in many in cally combined chlorine in calcium and stances has aided in locatihg the sources sodium hypochlorite germicidal rinse of possible insanitary conditions. / solutions increases the corrosive action The Control Meter is an electrical·' of these materials on metal and other instrument which automatically regis surfaces. ters on a dial the concentration of 'a This determination of the amount of cleaning solution by percentage. With available chlorine with sodium thio its use uniform concentrations of clean sulphate is approximately equivalent to ing solutions are constantly maintained 10 p.p.m. of available chlorine for each in can and clishwashing machines. The drop of the sodium thiosulphate used. instrument is also used to determine When the chlorine is combined or whether an excess amount of the solu "locked in," this test may show a higher tion in bottle washing machines is being strength of available chlorine than is carried over and lost in the rinse water. present in actual use for germicidal In machine bottle washing operations purposes. the proper caustic concentration of the Intelligent use of a Germicidal Test washing solution is necessary to provide Kit will aid the staff to maintain effi physically clean and bacteriologically cient sanitation. ' safe bottles. The Alkameter is an elec Films which are sometimes found on trical instrument whic;h registers on a equipment, glasses, and 'dishes follow dial the percentage of caustic concen..: ing the cleaning and I germicidal treat tration in the washing solution. ment are not only unsightly but have The Titration Teskit shown here is · been found to harbor bacteria. High a miniature laboratory equipped with qacetria counts as well as some off..: a burette, standardized acid solution, davors in food products have been indicator solutions, and other chemicals dliminated by the removal of these inno- used for . making chemical tests and -,--1 titrations. The Teskit is easily hand carried and is convenient to use near * Bul. No. 91 (1940). Michigan Eng. Exp. Station. a bottle-washing machine or other JouRNAL OF MrLK AND FooD TECHNOLOGY 161 equipment where samples of solutions tion, the blue color of the test paper to be checked are obtained. bleaches or fades soon after it is us~cl Germicidal rinse solutions can be for checking the available chlorit\e quickly checked for the approximate conterit. . I parts per million of available chlorine . Many times it is of interest to knoJ: . with the use of Germicidal Test Papers. ·whether a solution is alkaline or aciCl These papers are impregnate<;l with in reaction, or whether a surface has starch potassium iodide and turn blue been completely rinsed free of cleaning in color when clipped into rinse solu solution. This il;l'formation can quickly tions containing available chlorine. be obtained with the use of an Alkacid After clipping the test paper into the Test Paper. These papers have a range germicidal solution the appmximate from a pH of 2, a strongly acid reac number of parts per million of avail tion, to a pH of 10, a strongly alkaline i able chlorine contained in the solution -~ ~ can be ascertained by matching the blue reaction. color qf the test paper with the colors Just as the "rule of thumb" clays on a standard color chart. have passed in dairy plant operat~on so Since chloramine-T germicidal solu too have they passed in checking· sani tions do not bleach, the color of ~he test tary procedures. Testing equipment of paper does not change. However, as this type· has been well ,proved over solutions of sodium and calcium hypo a period of years as a practical aiel to chlorite chlorine have a bleac~1ing ac- efficient sanitation. 0; Amendments to USPHS Milk Code SUMM,ARY In June 1947 the US PHS Milk and (Continued fr01n page 155) Food Sanitation Advisory Board met The lip-cover. ~ap requirem.ent has. to consider several hundred proposals been changed so as to reqmre that from public health officials and the s.ingle-service containers shall be so dairy industry for amending the 1939 constructed that nothing on top thereof edition of the US PHS Milk Ordinance can contaminate the contents or the and Code. The most important changes pouring lip when the container is adopted have been discussed. .A tenta opened. tive draft of the revised ordinance, sub A new provision is ·made in the or ject to change, was issued in mimeo. dinance governirig milk tank cars and graphed form in At1gust 1947, and the 'tank trucks, and detailed specifications compl'ete revised ordinance and code covering construction, cleani_ng, bac will be issued as a printed bulletin by tericidal treatment, storage and han: the middle of 1948. It is believed that ~-Hing will appear in the Code. certain changes contributed by the Many other changes have been Committee on Milk Regulations and adopted to improve the. specifications Ordinances of the International Asso of items 16p and 17p on insurance· of ciation of Milk Sanitarians will make adeqt,.tate holding time, regenerator this ordinance more universally ac pressures, other features of automatic ceptable, thus promoting national uni systems, equipment tests, ancl , pas~ formity of milk standards to the benefit teurizer valves, but these are too tech of both the public health and the nical and lengthy to ·discuss at this time. indus try. 162 Report of Frozen Desserts Committee for 1947 IT is clearly evident, in reading over scarcity of labor and materials were the reports of the various Committee the chief consideration. Now another members, that the problems in frozen and more formidable foe, high cost of ·'\..·.• dessert sanitation are never solved, and labor and materials, has entered the ~.'. presumably never will be. It is obvi picture. Quality and sanitation are ously a matter of vigilance and educa almost sure to suffer as a result of these tion by the inspectors. Each new factors. manufacturer and practically every new · One of the more hopeful signs from employee that enters the industry-to a sanitary standpoint i~ the manufac say nothing about the old ones-must ture and more common use of auto be checked and watched constantly for matic filling, capping, and wrapping their sanitary habits. The same sani machines for novelties and package tary problems present themselves anew goods. Another cheering thought is each inspection. Carelessness, indif the provision which is being incorpo ference, and ignorance are the worst rated into state and city laws that the' enemies of sanitation. plans and specifications for new build Proper handling of the ingredients, ings and extensive alterations of old correct washing of the machinery, and ones must be approved by the Board of . wrapping or packaging the finished Health or other agency responsible for products must be checked constantly. the sanitation of the plant: Manufac Such a simple matter as the correct turers of machinery have long since handling of flavors and colors to avoid seen the advisability of asking the ad- / contamination is easy and yet, in most vi~e !lnd cool?eration of .sanit!lrians _in .' ~0 plants, they are handled so carelessly bmldmg eqmpment whlch 1s eastly, l4i_), . that .they are a constant source of cle11ned and sanitized. contamination. ' So it is that we are slowly but surely_ The greatest problem the counter making progress. One in educational freezer presents is one o£ sanitation. work s'uch. as a food or milk inspector Frequent changes in the ownership of should never becoh1e discouraged. places operating thctm, the-type of place They should look for the bright spots in which they are operated, the fact and remember the infinite capacity of that making frozen desserts is usually the human mind to resist knowledge. only one of the many duties required As usual, the meat of the Report of of the operator, and, finally, that the the Frozen Desserts Committee is mix and the frozen desserts themselves· found in the individual reports of each are treated in the same manner as any of its members. The information in of the other foods dispensed, all adr.ls up their reports serves . as an excellent . to a real problem in sanitation and a cross secitonal view of what is going on headache for the inspecto¥. throughout the United States and Postwar problems i;1 the frozen. des- . Canada. -It should serve as a source sert industry have been even greater of information and guidance for other than during the war. During the war, inspectors. · (~ I lf.!j \ I I JouRNAL OF MILK AND Foon TECHNOLOGY 163 I FROZEN DESSERT SANITATION IN CALIFORNIA 0. A. GHIGGOILE \ \ Sacramento, California 1 I l A comparison of ice cream produc During the period when industrial l tion figures for the year 1946 with those sugar was under government restric il 0 from 1947 shows a very noticeable de tion, the amount of sherbet manufac i cline in the production of ice cream. tured showed i decided downward I This decline has caused the manufac trend. This fs due to a greater amount i turers of ice cream to give more serious of sugar required in the manufacture consideration, to the quality of the of sherbet as· compared with ice cream. product. We have felt that due to substitute There has oeen a marked tendency sweetenings used in sherbet during the to improye quality, and one of the war period, the consumer would be an greatest improvements has been accom unwilling purchaser even when the plished by the elimination of sweeten quality of the sherbet is improved. ing. substitutes which were necessary However, it appears that many plants during the war. An increase in the use are again manufacturing a good fruit· of fresh condensed skim milk and fresh sherbet and are enjoying good sales. cream is quite evident and is replacing Special attention is being given to powdered milk and frozen or plastic improve the quality of sherbets to re cream to a considerable extent. gain consumer. confidence which appar It is recognized that an increase in ently is being achieved. The manu the consumption of· 'ice cream can be facturers of sherbets feel that there is ~\..···;· . accomplished by producing a high qual a definite place for this product, but V ity product acceptable to the· consmner. that to be acceptable to the average Many manufacturers have inaugu consumer, it must be of high quality. i' i rated as a company policy, a very The manufacture of so-called novel definite and comprehensive quality pro ties, which in the past has been con gram. There has been established a fined to a few manufacturers is now program wherein all department super being undertaken by many o£ the visor$ are being held for the operational smaller plants. In this connection, functions in his department. There is close supervision must be given to the to be a closely controlled supervision washing and sterilizing of the molds over all operations from the careful that are being used. In this connection, selection of ingredients until the fin old bottle case washers were made suit ished product reaches the consumer. able for the washing and sterilization Such a program can hardly fail to re of the molds at the end of operation flect itself in thejquality of the.finished each day. Means for the washing and product. . · sterilization of these molds upon empty Specific consideration has been given ing and before being returned for filling to the improvement in the body and are now being devised. This means texture of ice crealTh As a result of that the molds will be continuously this, there is a very definite trend washed and sterilized each time emptied toward the use of products having dis and sent through the cycle of operation. tinctive emulsifying properties. It is For a number of years, we have been felt that where these products are used, confronted with complaints due to the there is brought about a more definite presence of brine in certain novelty control over the freezing operation, items. This condition was brought greater control of the crystallization about by the use of leaky molds and · and greater dispersion of the milk fat brine splashes in the tank. This prob with improved whipping properties. lem was partially overcome by the addi- 164 REPORT ON FROZEN DESSERTS ,, tion of colored dye to the brine, making makes of these machines. are again it possible fot· the operator in the de available, and many people gathered frosting tank to detect the presence of the- impression that the operation of a brine in the frozen product should there small malt shop with a counter freezer be a leaky mold, Although this pre would be a lucrative business. Counter cautioti has merits, it has not completely freezers were, therefore, installed in solved the problem. many malt shops, drug stores, <::ash and Several installations are now i.n the carry dairies, etc., without regard of process whereby the semi-frozen prod the location. As a result, some of these uct passes directly from the freezer to places change hands several times dur the automatic filler. The filler fills the ing the year and constitute a problem resp~ctive molds as they travel through for the control officials having to do their cycle on a conveyor passing di with the enforceme~Jt of laws governing rectly into a low temperature blast factory sanitation,' licensing, and com tunnel. Upon leaving the tunnel, the position and sale of product. This re novelty items are defrosted and passed quires a large portion of the inspector's on to an automatic bagger, the !nolds time in making reinspections to deter washed and sterilized before refilling. mine if conditions are satisfactroy for - By this system, the use of \;lrine is the issuance of a factory license, and eliminated and the operation being properly to instruct operators of the automatic reflects a decided improve factories in washing and sterilizing ment in the sanitary features of novelty methods, composition control, manu production, facturing operations, and many other Now that building materials, sup factors entering ii1to the production of plies, and equipment are generally quality products because this operation available, a determined effort is being is entirely new to .them. . . / made for repairing, remodeling, and A tremendous mcrease ts. nohced 111 rebuilding of factories and the installa the number of so-called ice q-eam tion of modern_ and new equipment. I peddlers on the streets. In some por . I ]\/[any factories which started- to re tions of certain cities, the streets are model and modernize in keeping with so crowded with putputs, carts, and , more efficient operation, better quality trucks catering to the c~ildren and -control, and sanitary features, are at door to door delivery that it seems like last being completed. There has been a parade. It will not be surprising to a great tendency toward cooperation in regard -to the sound planning of new see a majority of these operatots who constructiDn before_ work actually be are doing business on a shoestring drop gins. Cooperation on the part of the out of business by fall. equipment salesmen, manufacturers of During the 1947 session of the Cali ice cream, and regulatory officials has fornia State Legislature, many impor been very helpful in directing prospec tant' changes were made in the law tive plant Gp~rators to members of the pertaining to the construction of ice Department of AgriG.plture so that they cream factories as well as other milk may become fami}iar with legal require product plants. The new law which _ ments before proceeding with the con becomes effective September 19 re struction work. In nearly all instances, quires that all plans and specifications sketches or plans have been submitted for new milk product plants or exten~ for review- before construction is sive repairs to existing plants be sub I started. mitted, to the Director of Agriculture \ Perhaps one of the largest turnovers for review and approval. \ in the manufacture of ice cream and Anothet section of the law which similar products is with operators of has been added strengthens the re so-called counter freezers. Several quirements pertaining to equipment JouRNAL OF l\lliLK AND FooD TECHNOLOGY 165 used in processing frozen milk products Separate rooms will be 1'equired for and calls for sanitary design and con each operation and includes separate struction. The placing of equipment rooms for receiving and weighing ~· · must be so that it can be :·eaclily milk or cream and washing or sterili. cleansed and so located as to permit ing containers in which milk or crea · · the cleaning of .walls . and floors. All is received; for pasteurization, proces - .freezing and processing rooms must ing, cooling, and manufacturing, wash () · have water-proof -walls high enough ~o ing and sterilizing of bottles or cans take. care of any splash. The material used in delivering products to the used for the walls must be non wholesale or ;reti'il trade; for bacterio absorbent . and acceptable to . the logical and cli.emical analysis, for ade- · ·Director. quate a~1d ef-ficient cold storage rooms; The water supply used in milk for boilers, compressors, and other product plants, including . ice cream machinery ; for storage of supplies and factories, must be properly located, for toilets, lavatories and lockers. easily accessible, adequately operated, The importance of adequate super and protected against contamination. vision over the manufacture of ice The bacteria quality must conform to cream and similar frozen products and the standards of the State Board of strict control CONTINUOUS FLOW EQUIPMENT FOR ICE CREAM MIX \ RALPH E. IRWIN Camp Hill, Pennsylvania .. ·o~·. .... $f;· After several years of e~perience cans in cold storage are weighed into with continuous flow equipment for the a mixing vat and sugar added. From pasteurization of milk, the · milk plant this vat, the mix is pumped through a operator and the health officials have continuous flow heater. A part of the. given almost universal approval to this heated mix is returned to the mixing type of equipment: Likewise, the con vat to hasten the melting of the sugar. tinuO.us flow ice cream freezer has been The mix is heated to 150° F. and with us many years. N O.w equipment pumped to either of two vacuum pans is in use for continuous flow during the where the temperature is approximately preparation of ice cream mix. 135 a F. About one third of the water The Hershey Cteamery Company is removed in the vacuum pans. of Harrisburg, I[ennsylvania, has con From the vacuum pans, the mix flows tinuous. flow equ1pment in operation in to measuring tanks to permit a check their plant in Chambersburg, Pennsyl on the butter fat, solids, etc. The mix vania. Mr. Harry E. Sauers, Director then flows to a surge tank from which of Research, assisted me ih collecting it is pumped through a filter to the the followii1g information fm- the use second heater, where the temperature of our Committee on Frozen Desserts varies between 150 and 160o F., ai1d Sanitation. thence to the homogenizers. The Milk is purchased from 450 local homogenizers pump the mix through farms. Some cream is obtained outside the tubular pasteurizers equipped with of Pennsylvania. The· milk is cooled a diversion valve set to divert at 175° F. and stored in two 3,000-gallon, tanks The mix .is held in a 4-inch holder pipe and three 2,500-gallon tanks. Milk at 175° F. for 22Yz seconds. from the storage tanks and cream from From the holder, the i.11ix flows to 166 REPORT ON FROZEN DESSERTS a cabi11et cooler and thence to any one has a capacity of about 20,000 pounds of five storage tanks. The stored mix per hogr. The first operates at full is pumped to a battery of continuous capacitY and the second unit at about freezers for the preparation of bulk ice 15,000 pounds per hour for six hours cream or' novelties, or to tank trucks daily. for transportation to the Harrisburg To clean the' equipment, one of the plant where the mix is stored or prepared milk stone removers is circu pumped to continuous freezers for the lated through the equipment for about preparation of pint packages of ice one hour. This is followed by hand cream. brushing and final sterilization with hot Heating before condensing and be water or steam. Before starting opera fore pasteurizing takes place in what tions in the morning, a chlorine solu_. is called Ste-Vac equipment. This con tion of 200 p.p.m. is cirpulated through sists of cylinders approximately 10 feet the equipment. The mix follows the . long and 30 inches or 35 inches in chlorine solution. diameter. In the first Ste-,Vac, there Each ice cream plant is equipped. with are forty-eight 10.:.inch tubes arranged a laboratory. Bacteriological samples so that the mix flows through two are collected daily from each step in: parallel tubes and thence to the vacuum the preparation of the niix. The fin- · pans. The second Ste-V ac has sixteen 10- ished product gives a standard plate inch tubes arranged in two sections. count of 1,000 to 1,500 colonies. Sel The first section of eight tubes main dom are colon organisms obtained from tains 150° F. for homogenization while samples from the coole1;, final storage the second section of eight tubes raised tanks, or finished product by the use of the temperature for holding· at not less . desoxycholate agar. than 175° F. During 1946,_70 percent of the mix· Both Ste-V ac units operate on was used in the preparation of over . vacuum to prevent burning. Each unit 32,000,000 pint packages of ice cream. ' FROZEN DESSERTS SANITATION IN BROOKLINE, MASSACHUSETTS J.l DoNovAN Brooldine, Massachusetts For the past year, I have personally result is usually high counts: In pack made a concerted effort to cover the ice aging ice cream, the girls were careless, cream field as extensively as the fluid sometimes neglecting to wear hair nets, ·milk industry from the standpoint of and will only wear rubber gloves when inspection. Of the twenty-six ice cream someone in cha1·ge stands over them plants inspected, all but two have given and insists on it. · whole-heart~d cooperation. Needless Most all of the plants inspected are to say, these two dealerp a:'fe on proba up-to-date structurally with the excep tion and will be elimfnated from the tion of about four. Plant sanitation, as eligible list of dealers in our town soon a whole, is satisfactory with the excep- unless they comply with our regulations. tion: of two places.· · Our biggest problem seems to be Vermin control was one of the pi·ob th~ lack of experienced help. They do lems that was · 'giving considerable ~Jt understand the principles of sanita trbuble, but this is gradually being tidn. They are careless in handling the . brought under control. I insisted, in ingredients used in the mix. ·They cut ·order ta. rid the plants o£ insects, corners in ·washing equipment and the rodents, etc., that a qualified extermi- ] ouRNAL oF MrLK AND FooD TECHNOLOGY 167 nator would be the best approach on Quality control of the product was a contract basis. Once they are cleaned another project that was lacking. H;ere out, good housekeeping, watchfulness, again, the dealers were sold -the i~ea and the selection of one of the em of. controllin~ thei: .product, startlng ployees to devote time to this project w1th the raw mgred1ents and controllJ/llg can keep pests under control. the product all the,way through chemi Proper storage of ingredients was cal and bacteriological analysis:. another item lacking. This is practi cally solved through the operators Together, we have profited by our setting aside certain rooms devoted to working agreet)llenf. The dealer is do the storage of the various ingredients ing a betterfjob and is proud of it. It not needing refrigeration. Shelves reflects in the quality of the product were built, skids were made, and doors and doubtless in the sales. The con and partitions erected- to saEeguard suming publio profits since it is getting against spoilage and waste. a better, purer, lower count ice cream. SOME PHASES OF THE ICE CREAM INDUSTRY IN CANADA, 1947 W. C. CAMERON 0 ttawa-, Can ada , Wartime. restnctwns. limiting the sweeteners to supplement any shortage volume of 1ce cream Jmx and sherbet of cane sugar. As a result of the short mix that 'could be manufactured- in age of sugar during and since the war, Canada were lifted. by the Canadian ice cream generally has had a lower Government on the 1st of April, 1947, sugar content than prior to the war. after being in force for five years. At There are soine manufacturers who that time, there was considerable specu n1aintain that this condition may con lation as to· what the increase in pro tinue even when sugar becomes plenti duction would be as a result of remov ful, because they feel the lower sugar ing these restrictions. Reports from content is conducive to increased con ·the Dominion Bureau of Statistics show sumption of ice cream. that during July, 1947, there was an _ Prior to the war, the use of sweet increase of 41.9 percent in the_ pro eners other than sucFose and honey in duction of ice cream in Canada as com the making of ice cream was prohibited pared with that of the corresponding by Regulations under the Food and month of 194q, while during August Drugs Act. During the war, because the increase wals 79.3 percent. For the of the scarcity of sucrose, these Regula period January to August inclusive, the tions were amended to permit the use increase in ice cream production was of dextrose, glucose, and corn syrup. 41.1 percent aS' compared with the cor At the present tim~, the definition for responding period during 1946. ice cream in the Regl.tlations under the Sugar is still rationed in Canada, and Food and Drugs Act is being revised, has been a limiting factor on produc and the sweetening agents enumerated tion to some extent, but allotments to in the prelimjnary draft of this defini manufacturers were increased during tion are sugar (sucrose), invert sugar, the year, a1id were 90 percent of their honey, or a mixture consisting of not 1941 usage from the 1st of June on less than 75 percent by weight of sugar wards. Glucose and Cuban hard candy (sucrose) and not more than 25 percent have been available and freely used as by weight of dextrose or glucose. 168 REPORT ON FROZEN DESSERTS Due to the short supply position of with the result that replacements and milk fat, the composition of ice cream repaii-s of metal containers have been in Canada is still restricted to wartime 1 'difficult. The same holds true of equip levels, namely, a milk fat content of not ment generally. less than 9.5 percent and not more There has been an increase in the than 10.5 percent; a total solids content' number of counter freezers in opera of not less than 34 percent ; a minimum tion. These new operators are for the weight of 5 pounds per gallon ; and most part, veterans of the armed serv I' a minimum food solids content of not ices who were anxious to own their ~' less than 1.7 pounds per gallon, of which own ,busines. On the other hand, many 0.47 pound shall be milk fat. of the established counter freezer. oper During the war, it was found neces ators are turning to the purchase. of sary to define "ice cream rnix" and bulk ice cream} either to supplement "imitation ice cream," and to prohibit their own make, or in some cases, to the manufacture, importation, and replace it entirely. The main reason sale of imitation ice cream. These war for this trend in certain areas seems. to time amendments to the Regulations b~ the lack of reliable labor, . and a undfr the Dairy Industry Act are being better quality of ice cream coupled with retained. effective advertising by ice creaq1 firms. The ice cream industry in Canada There is, however, an increase in the. has been confronted with many prob total number of counter freezers in lems during the year, mainly lack of Canada this year as compared with supplies and efficient labor. It is safe 1946, partciularly on the Pacific Coast. to say, however, that the industry has There appears to be · a decrease in· not lost sight .of the importance of high the sale of dried household ice cream quality goods dispensed under sanitary mix preparations now that ice cpeam and attractive conditions, but this has is more plentiful. ,, been difficult because of the aforemen There has been a new development tioned conditions. Some manufac in the distribution of ice cream in some turers, in an attempt to increase the sections of this country which is of in total solids in the face of limited milk terest. Some ice cream manufacturers fat and sugar supplies, have used milk have contracted with locker storages at solids-not-fat to an extent beyond what country points to store and distribute is usually considered safe in this coun ice cream. Retailers of ice cream have try. Some have experienced sandy ice also been using locker storages to sup cream if the product did not reach the plement their cabinet space. These ven consumer within a few days. tures have not been entirely satisfactory Cocoa for chocolate coatings on · because ice cream has been stored with novelties, etc., has been in short supply, other food products and, as a result, thus reducing the volume of this type absorbed the food odors. of ice cream which otherwise would As mentioned in our report of a have been manufactured. year ago, manufacturers of ice cream Paper containers have been difficult were quite concerned regarding the in to secure, and in s!'/ime cases this neces crease in cost of their basic mix, due sitated manuf:ittilrers adjusting their largely to advances in the cost of milk output of packaged goods accordingly. fat and serum solids. On the 20th of Although bulk . ice cream has been January, 1947, slight advances in ceil plentiful the scarcity of packages: has ing prices· o~ ice cream and ice cream no doubt had an effect on total sales mix were authorized by the Govern because the "take-home" sundae, par ment, equivalent at retail levels to 8 ticularly, has been popular where cents per gallon; 2 cents per quart, and available. 1 cent per pint of ice cream. The whole The supply of tin also has been short, sale price of mix was also advanced JOURNAL oF JY.(rLK AND FooD TEC,:HNOLOGY 1'69 by 16 cents 'per gallon. These price large increase in volume of sales during increases were the first ones granted the summer is due, in part, to thei)e to the industry since the impositiot1 of steady and unchanged price levels.· ' price ceilings in October, 1941. On the In conclusion, it can be stated th!t i 9th of June, 1947, ceiling prices on all the ice cream industry in Canada h ·s dairy products were removed by the enjoyed a good year from the stan - Canadian Government. Since that time, point of volume. Tlie people of Canada A there have beeri price increases in are consuming greater quantities of ice ~v butter, cheese, and concentrated milk, cream than ever before. It is to be but only isolated increases in prices hop~d that t~is ldem~nd will not only charged for ice cream. In fact, present contmue but Increase 111 the future, par retail prices of bricks are only about ticularly as ingredients, supplies, equip 3 percent higher than in 1939, and the_ ment, etc., become more plentiful, and wholesale price of ice cream is only thereby enable the industry to provide approximately 6.percent higher than in a high quality product at all seasons 1941. It is believed that the relatively of the year. FIFTEEN YEARS OF FROZEN DESSERTS SANITATION ANDREW J. KROG Plainfield, New Jersey , This will be my last report to . this But the control of the finished frozen committee, as health officer of Plain desserts has become mo1:e complicated, field, New Jersey. My resignation from as time has gone on.· Years ago, we 0/ that post, to enter another field, be did not know enough to insist on coli comes effective on October 1. form-free products; we did not know I would like the privilege, therefore. how to determine the egg yolk contents .JI to review frozen desserts control at this of an ice cream sample; we did not !:' time, not merely from the standpoint check fruit and nut products, as routine, of the past year's developments, but for yeast and mold counts. The number from the perspective of the fifteen years of operations to which an individual I spent as executive officer of the Plain sample of frozen dessert 111Ust be sub field, New Jersey, Health Department. mitted to determine its adequacy has The mechanical technology of frozen increased many fold. desserts manufacture has taken great Years ago we had trouble with the strides, during the past decade and a transient "hokeypokey" sellers ; these, half. Sanitary head homogenizers; pre you will recall, merchandized articles cision pasteuriz!tion controls; vacrea represented to be ices, sherbets and ice tors ; improved batch freezers ; perfected creams whose genesis was questionable, continuous freezers and fruit hoppers; most of the time. We had trouble, too, refrigerated storage tanks ; all auto with the "homemade" frozen desserts matic cup filling and capping machines ; mauufacturers-who generally utilized fully mechanical mold filling and ct.ttting formulas which were more describable machines; completely non-manualnov · as puddings than ice creams. Too fre . elty filling, coating and packing ma quently, too, their concepts of sanita chines ; fast-freezing tunnels ; pressur tion were far from satisfactory, even ized hardening rooms with cyclic thotigh our own were then quite defrosting are but a few of the engi elementary. neer's contributions to the froz~tl. des- When we found products whose ori serts field. · gin and manner of preparation were ) 170 REPORT ON FROZEN DESSERTS questionable, we arranged that the ferent materials added to the basic products of approved manufacturers p1ixes is rarely considered important be used. Our present calibrations have et'iough to warrant testing other tl1an shown that the practices of many of the vanilla and chocolate. the· so-called "approved" manufacturers It is time that the problem were also require standardization. . faced, and steps taken to meet it. The While the mixes prepared in large situation is quite analogous to that plants will usually comply fully with which exists in the ·fluid milk shed; the quite critical standards of today, specifications are not constant through mixes continue to be ruined at the out an entire aera, and those of the freezers through the addition of unsatis- rnost critical region will be broken clown factory products, or at the packaging whenever any commodity goes into equipment through inadequate prepara- .short supply. In the milk industry, tion and ha11dling. nothing has as yet been clone to estab- In our report last year we reviewed lish a fioor for the product from incli the difficulties attending the recently re- vidual milk producers, and until this is born desire for "freezer fresh" and clone, it is to be expected that market "homemade" frozen' desserts. \iVhile and seasonal variations will negat.e all ice cream mixes prepared by large of the sta11clardization sought for by plants were frequently employed as the individual control systems. ' basic ingredient, normal storage times In his recent article "Trade Barriers at small freezer installations at milk in the Milk Industry" (J o UR:I'{AL OF plants and roadside stands ranged from MILK AND FooD TECHNOLOGY 10, · a clay to a week, and sometimes longer 195-205, 1947) A. W. Fuchs, Sanitary if the weather was not conducive to Engineer Director of the United States sales. Storage facilities were generally Public· Health Service, describes t~e inadequate. While fruits and nuts difficulties due to ·not fixing a "botto;tlh" might be purchased in sterile No. 10 on·the characteristics to be required of tins, the utilization of the entire con- milk from the producer. Mr. . F-uchs tents of a tin might not occur on one suggests a plan for certifying the accept clay; the storage interval thus provided ability of s11ippers whose products meet an incubation period for organisms in- definite standards (which will demon troducecl-through faulty handling. strate the effects of practices as well as The storage of materials added to ·· facilities), to p-ermit the use of the milk mixes at . the freezers of large plants for interstate shipments. The plan is, multiplied the control problem. Con- in my opinion, a step in the right clirec sicler, then, how tremendously enlarged tion although I would not class the it becomes when it is found that a single reduction type tests as equivalent to freezer at a dairy bar may turn out. the agar plate technique, and I would from a single mix,· twenty batches of also like to see the microscopic method ice cream,' each different, because of used regularly as a complement to the varying the flavor and color added at agar plate count for "type analysis." the hopper. The consumer utilizes the milk as Contr'ol? The co9cept has grown food, and not the facilities employed (through adoptio)il by individual mu~ to prepare the products. Good facilities nicipalities of standards which do not do not guarantee good products. Cali coincide with those of adjacent areas) brating products by laboratory . tech that the contwl is to be provided by nique does not entail the tremendous· 1 the health departments, financed by the manpower which wot.1ld be involved in 1 taxpayers; only the very largest plants calibrating facilities. It seems to me \ attempt to calibrate their own finished that a practical system of establishing products, and then, usually, only on a a floor for the basic raw milk to be I very limited scale; the effect of the eli£- utilized in the preparation of fluid milk I I I I ] ouRNAL OF MILi<: ANp FooD TECHNOLOGY 171 products, or of manufactured items, control systems are elaborate enough to could well be established through em require full time, a possessor of such ploying laboratory procedures pri advanced training. A majority of dairy marily. But there· is no individual technology majors have been absorbed \ municipality or state (and it certainly in other food industries where the kind is impossible for the Federal Govern- of efficiency developed by research in I . ment) which can afford to establish a dairying is appreciated from its profit- control system even on a limited labo yielding demonstrations. · ratory scope for all shippers, and to If we are to obtain fully satisfactory attempt to maintain it. fluid milks or frozen disserts, then, it is I have already remarked that the essential that we/· plan for uniform frozen desserts industry has adopted standards throughout the milk shed ; the reasoning that the control of their the individual states could, by accepting products is the responsibility of the a systen1 developed by a national com official agencies, and not of the industry mittee (constituted of both industry and itself. The. same, or similar reasoning official agency represe~1tatives), arrange has been followed by the fluid milk for uniformity among adjacent states. industry; as well. If uniform specifica The official control agencies, by pro tions are developed, it will help to make mulgating that the industry develop the dairy industries realize that the con and maintain its own control, could trol of the products they seek to. sell then formulate their programs to check is· strictly their responsibility ; that the ·random items to see that the industrial control services of. the official agencies control systems functiom;d properly. are to be expended in checking random . Until such a system is established, I samples to see if the conformity which prognosticate a continuance of the may be reported by the industrial divi present definitely inadequate condition. sions is actually prevailing. Of essential importance is the con Pfofessor B. L. Herrington of the sideration of the fundamental purpose Dafry Division of Cornell University of c9.ntrol, with respect to those who detailed at the Ithaca Conference on consume the final foods. It has long September 4, how only a small fraction been recognized that the greatest threat :i of the students trained in dairy tech from pasteurized products is not the nology remained in that field. Small possible presence of pathogens but of wonder-the men trained for the in- staphylococcus enterotoxin. This may . dustry's · technology ·are sublimated be formed in any raw milk which is not throug11 the present "fluctuating stand cooled rapidly, after its removal from ards" system. The laboratory staff any dairy animal's udder. (Entero members are· made the "hatchet-men" toxin-producing staphylococci may be during the flush periods, and the "alibi recovered from any gland of ectodermal givers" during short seasons; they are origin.) In spite of this-and in spite often placed in such a pubservient posi of regulations requiring rapid cooling tion to other members of the manage of milk following its withdrawal, there ment staff that they must withhold in is no control system, to my knowledge, formation which would reflect unfavor which mandates that the inspectors ably on superiors ; they are given com check the producing farms on comple pensation which is frequently inferior tion of night milking. It is gratifying to that received by even · the least to report that the control services of trained members of a cleanup crew some of the advanced industrial organ (who are generally protected by union izations have adopted inspection after contracts). The dairy technology night milking . to be able to check on graduate rarely locates employment this very point. With regard to the with official agencies ; there are very·' enterotoxin situation, it is disappoint few municipal or state divisions whose ing to note that while "summer com- 172 REPORT ON FROZEN DESSERTS plaint'' was fully described before the ing; the child who demonstrates,a vio~ turn of the century (review Swithin lent gastric complaint has frequently bankand Newman's JJ!fill~ Bacteriology, ingest€d so many different things that Dutton, 1903), neither official agencies the source of the upset is clouded ; an~l nor the industry has as .yet adopted an the infant, during whose first six effective program to combat it, beyond months dairy products are essentially applying pasteurization. While the heat the sole source of nutriment, is unable treatment inacitvates the staphylococci, to report his symptoms verbally it does not destroy already formed though he may do so vocally-and toxin. pediatricians are so frequently prone That staphylococcus enterotoxin may to assume that· the mere approval of a become a problem eve!l in ice cream supply by a health department makes mixes processed at high temperatures, every package the equivalent of what which are subjected to long storage the Certified Milk As~ociation would periods following handling, is readily like its products to be. . established, consi.clering the principles My message, as I leave the municipal for its development laid clown in G. M. control field, is, . therefore, that it is Dack's text Food Poisoning. (Univer high time that all cooperate . really to sity of Chicago Press, 1943) and in solve the· problem. · W. C. Haynes and G. J. Hucker's * * * * * * "Review of Enterotoxin Poisoning". To consider briefly, now, the de- (Food Resecvrch 11, 281-298, 1946). velopments in the frozen desserts field, Ice cream mix contains the required during the past year, in this' area·: carbohydrate and protein; handling Frozen cream put up during the flush will futnish the universally present period continued to be the major source staphylococci; and the long storage of butterfat for the frozen desserts in period will amply satisfy the incuba dustry; butter oil has definitely become' tion requirement. more accepted ; plastic milk was not From the foregoing, what will be used to as great a degree, probably ' necessary, then, for adequate control because of its higher price; sweetened of frozen desserts is that their prepara cmiclensecl whole milk, which returned tion will have to be restricted to those to the market primarily because of who will demonstrate not only their sugar restrictions during the war, has understanding of proper' sati.itation, but practically disappeared by now; sweet their practice of it. This will mean ened condensed' skim milk has 'receded, that some who have entered the busi too ; skim condensed (not superhe.ated) ness-m inadequate roadside stands, is the most popular serum solids· source department stores, soda fountains, milk in this area at this time, although spray plants, and even some ice cream plants and roller powders are. coming back. -will definitely not be permitted to Rennet curd, prepared during the continue tmtil they really arrange to flush season, pressed and frozen, has give consumers consistently safe, health been put up by one plan in the area· for promoting products. It is again stressed experimental purpose, and I anticipate that if specificatimi.s are no~ made uni that, if its use is successful, it will foni.1, the system will btttorn down. It provide a means of preserving much of has been clone before-someone will be the serum solids lost to this rnarket sure to, say that his products "have not annually, during flush seasons. caused death" in an adjacent area where The greater availability of cane sugat Q) no !standards at all are· maintained. As has curtailed utilizing the sweetened Datk has so frequently n;minded us, condensed products, as reported above, . the\ adult does not complain about the and has also decreased the tonnage of random stomach upset, which is the high-conversion corn syrups ·entering common incle.x of entet'o.foxin poison- plants in this market. Sugar percent- JOURNAL OF l\I{ILK AND FooD TECHNOLOGY 173 ages are being elevated back to pre-war ders in such a ·manner that they become levels as supplies increase ; sugar is still contaminated, are still used at mm~y the lowest-cost ingredient or the iCe plants. To prevent these solutions frot'p ·cream mix. becoming nutrient media for organismls The elevated egg yolk solids content introduced through carelessness, thb required by some of the state laws £or color solutions should be boiled, pack~ French ice creams has (a) curtailed aged in small bottles,-and measured out, ,(} the acceptability of some .of the ice employing single-service paper gradu · creams made with a full yolk solids ates, before they are used. complement-some of the yolk powders Heavy manufaetluring equipment con- on the market exhibit strong flavors; . tinues to be /slow in delivery, in this (b) caused the birth of s·ome products area, probably because of the great ' called ""egg yolk blends" which are em backlog of orders. A few packaging ployed as if the entire contents were devices exhibited for the first time at yolk solids, but whose composition last year's Dairy I1~dust~y Exposition rarely recites the actual percentage of have already made their appearance at yolk. · some plants in the area with the result . The flavorings added to the freezer, ing automatic filling and capping of or following freezing, continue to be a cups, and filling, coating and packaging source of high coliform and yeast and of novelties. These pieces of eqqipment mold concentrations. .Since the fruit are hailed for their proper maintenance supply was short this year, because of of satisfactory products. both the weather and high labor costs, it was impossible to get packers to agree * * * * * ·* to furnish fruits on specifications re It has been a pleasure to me to serve <'JUiring coliform absence. Until plants on the Frozen Desserts Committee dur _ are reminded that bulk-packed products ing the past number of years. I have {)/whiCh contain coliform and yeasts and been grateful to the Committee for the · ' molds must be given a heat treatment information it has supplied to me. I to inactivate these, before adding to the have attempted to use · many of the frozen dessert mix, the flavors utilizing lessons taught; in my work at Plain these products will not adhere to stand field. If my own reports have been ards. Ice creari1 merchandizers have helpful to others, I am particularly been troubled ·.by only a· few health gratified. In the new field which I will departments on this score, since the lack enter soon, I will continue to strive of personnel at health department labo toward the goal of public-health work ratories generally keeps the testing of to make good health more obtainable ice creams (where it is practiced at all) by all. confined to vanilla and chocolate. Committee on Frozen Desserts (Since the number of ice cream out Sanitation : lets, and of individual products has F. W. FABIAN, Chairman. more than treblecl, during the past year, w. c. CAMERON it has been quite impossible for munici J. J. DoNOVAN pal control agencies to attempt to test 0. A. GHIGGOILE all varieties distributed by all manu RALPH E. lRwrN facturers even once. a month.) ANDREW J. KROG Color solutions, prepared from pow- Jor-rN M. Scoi'T 174 JOURNAL of MILK. and FOOD 1 ~& TECHNOLOGY (including MILK and FOOD SANITATION) 0 fficig,l Publication of the 1· <'D . . i i International Association of Milk and Food Sanitarians (Association Organized 1911) r Editors W. B. PALMER, Managing Editor J. H. SHRADER, Editor Orange, N. ]. Wollaston, Mass. Associate Editors c. A. ABELE F. c. BASELT A. E. BERRY P. B. BROOKS Chicago, Ill. New York, N.Y. Toronto, Ontario Altamont, N.Y. · SARAH V. DuGAN F. w. FABIAN c. R. FELLERS A. w. FUCHS Louisville, Ky. East Lansing, Mich. Amherst, Mass. Washington, D. C. J. G. HARDENBERGH R. w. HART M. D. HowLETT C. K: JaHNS Chicago, Ill. Kansas City, Mo. Los Angeles, Cal. /Ottawa, Ontario J. A. KEENAN ERNEST KELLY M. E. PARKER G. w. PUTNAM G. H. WILSTER New York, N.Y. Orlando, Fla. Chicago, Ill. Chicago, IIJ. Corvallis, Ore. The jouRNAL OF MILK AND Faron TECHNOLOGY (in addressed to the Editor, J. H. Shrader, 374 Broad· cluding MILK AND FooD SANITATION) is issued way, Albany 7,,N. Y., or 23 East Elm Avenue, bimonthly beginning with the January number. Wollaston 70, lVl>ss. Each volume comprises six numbers. Published by the . International Association of Milk and Food Membership and Dues: Active membership in Sanita'rians .. at 374 Broadway, Albany. 7., N. Y. the Association is $3.00 per year, and Associate Executive Office, 23 East Elm Avenue, Wollaston membership is $2.00 per year, including respectively 70, Mass. all issues of the ·JouRNAL oF MILK AND FooD Subscriptions: The subscription rate is $2.00 per TECHNOLOGY (including MILI<' ANii FooD SANITA· vlolume. Single copy, 50 cents. · TION), All correspondence. c01?~~.i·ning mem bership' in the INTERNATIONAL AssociATION OF MILK Correspondence regarding business matters, ad AND FooD SANITARIANs, including applications for vertising, subscriptions, reprints, etc., should be membership, remittances for dues, failure to receive addressed to Wm. B. Palmer, 374 Broadway, copies of the JouRNAL OF MILK AND FooD "TECH· Albany 7, N. Y., or 29 North Day Street, Orange, NOLOGY, and other such matters, should be addressed New Jersey. · to the Secretary of the Association, J. H. SHRADER, Manuscripts: Correspondence regarding manu· 374 BR 'iiNTERNATIONAL AssociATION oF MILK AND FooD SANITARIANs I . . . li President, W. D. Tiedeman ...... Albany, New Yorkr .· li First Vice-President, A. W. Fuchs ...... Washington, D. C.~ (•])) li • Second Vice-President, M. R. Fisher ...... St. Louis, Missourr 4!}J I Third Vice-President, K. G. Weckel...... Madison, Wisconsin.: Secretary-Treasurer, G. A. West, Rochester Health Bureau · 44 Marshall St., Rochester 2, N. y:; Auditors: C. E. Carl...... Jefferson City, Missour,i~ H. L DeLozier ...... Louisville, KentuckyJ . • ...f:l \' \ Affiliates of INTERNATIONAL ASSOCIATION OF MILK AND FOOD SANITARIANS AssociATED ILLINOIS MILK SANITARIANS MINNESOTA DAIRY FIELDMEN AND INSPE.cTORS President, Frank J. Capouch ...... •...... Chicago AssociATION · Vice-President; Howard McGuire ...••. Springfield Secretary-Treasurer, P. E. Riley, Illinois Depart- President, R. L. Hanson .• , .....• ,,, .. , .Rochester ment of Public Health, Chicago Vice-President, G. A. Kernkal}lp.,., •••. Owatonna Execut>ive Board Members: Secretary-Treasurer, J, C. Olson, Jr., .Dairy Bae· -L. S. Blaisdell ...... Chicago . teriologist, Dairy Division, University of Minne· Raymond K.- Esmond ...... Chemung Auditors: · · sota, Minneapolis. P'!ul N. Hanger ...... •. Springfield Board of Directors: W • .JI·.. Combs, J. Hortsch, L. H. Weiner ....•. , ...... Chicago H. G. Oldfield, G. S.tJ!"atlmg, M. Helmbrecht, and C. Mattson. f. PunuQUE DAIRY TECHNOLOGY SociETY President, Mattin J. Fangman ...... Dubuque Vice-President, John Welp ...... Dubuque. NEw YoRK AssociATION OF MILK SANITARIANS SecretMy-Treasurer, Clem Welsh, R. R. 4, Dubuque President, E. R. Albee ..•• ,, ••...... , .Buffalo FLORIDA AssociATION oF MILK SANITARIANS Vice-President, F. B. Carkhuff ...... , .Binghamton President, Alex G. Shaw ....•...... Tallahassee Secretary-Treasurer, C. S. Leete, State Department Vice-President, J. F. Koger ...... Miami of Health, Albany Secretary-Treasure-r, L. R. Arrington .. Gainesville Executive C_ommittee Members} L. A. Scribner ...... Orlando P. D. Shirley ...... ·...... · ...... Tampa· OKLAHOMA AssociATION OF MILK SANITARIANS W. H. Brown ...... , ..... ,Jacksonville OKLAHOMA AssociATION OF MILK SANITARIANS President, James Polson ...•.•...... Okmulgee IowA AssociATION OF MILK SANITARIANS First Vice-President, Earl Reid ...... Seminole President, C. A. Hooven,., ...... Marshalltown Second Vice-President, Gknn W. Earley .. Stillwater Vice-President, Fred Payn ...... Clinton Third Vice-President, R. R. Ritter .. Oklahoma C1ty Secretary-Trr,as.urer, Milton E. Held, State Health Secretary-Treasurer, H. V. Orth, Pottawatomie Departine1nt, Des Moines. County Health Department, Shawnee MicHIGAN AssoCIATION oF DAIRY AND MILK . . ~ l :INSPECTORS VIRGINIA AssociATION oF MILK SANITARIANS Presjd:ent, Harry Kowalk, Flint Health Dept., Flint 1st Vice-President, Roy Cromley, Dept. of Agricul- President, C. B. Neblett ...•••...... Richmond ture, De.troit . Vice-President, H. R. Anderson ..... , .. Richmond _ttrt. " 'Vice-P,:esident, Claude Kistler;.-Grand Traverse .Secretary-Treasurer, H. Clifford Mitchell, Chief v Leelanau County Health Dept., Traverse City Bureau of Sanitation, City Health Dept., Zecretary-Treasurer, G. J, Turney, Lansing Dept. Richmond, Va. of Health, Lansing Auditors: G. S. Kennedy, Roanoke; J. D. Han-. Director,. Bob Cameron, Washtenaw Connty Health bury, Portsmouth Dept., Ann Arbor Director, John Veenstra, Grand Rapids Bureau of Milk, Meat and Food Inspection, Grand Rapids Director, Robert Wilson, Detroit City Health Dept., WrscONSIN MILK SANITARIANs' AssociATION Detroit Director, Nelson Hall, Saginaw City Health Dept., President, Vern P. Melhuish ...... Oconomowoc Saginaw · Vice-President, C. K. Luchterhand ...... Madison Director, John Wyma, Ottawa County Health Dept., SecretarywTreasurm·, L. Wayne Brown, State De· Grand Haven partment of Agriculture, Madison Director, Milo V.rilson, Mason County Health Dept., Directors: ·.R. \V. Carnes, W. V. Price I:udington Auditors: ·Laura F. ·Bates, E. H. Zobel Associations Which Have Designated the JOURNAL of MILK and FOOD TECHNOLOGY J As Their Official Organ CALlFoRN·u Ass.,ciATION oF DAIRY AND MILK Cnn;:AGO DArRY TECHNOLOGY SociETY SANITARIANS President, Gilbert G. Gibson, Sidney Wanzer & .Sons Vice-President, George Hussander, Cherry Burrell President, G. C. McFarhind ...... Los Angeles Corp. · 1st Vice-President, A. Reynolds ...... Sacramento Sec1·etary, Dr. P. H. Tra.cy, University of Ill(nois, 2nd Vice-President, Jack Covert. •.... Los Angeles Urbana Secretary-Treasurer, S. S. Sacksteder, 405 West Treasurer, H. C. Schroeder, Hawthorne Melody School Street, Compton, · Farms Se•·geant-at-Arms, Adolph Brunes CENTRAL ILLINOIS DAIRY TECHNOLOGY- SociETY CONNECTICUT AssociATION oF DAIRY ANn President, Robert L. Owen ...... , ...... Peoria MILK INSPECTORS Vice-President, E. G. Huffer ...... Springfield President, E. St. J. Baldwin ...... New London Treasurer_. B. S. Cunningham ...... t ••• Decatur First Vice-President, H. A. Bourne ...... Hartford Secretary, P. H. Tracy,. 102 Dairy Manufact\u:ers, Second Vice-President, L. R. Dowd·...... Storrs Urbana, Illinois, University of Illhiois · Third Vice-President, Harold Newmann, New Haven Recording Secretary, G. R. Lloyd ...... Decatur Secreta•·y-T1·eas1tr1!'1', H. Clifford Goslee, State Office Sergea.nt-at-Arms, E. J. Tarr ...... Springfield Building, Hartford -==------~ 176 AssociATION NEws INDIANAPOLIS DAIRY TECHNOLOGY CLUB PACIFIC NoRTHWEsT ASSOCIATION OF DAIRY AND President, Albert Jeffreys ...... Indianapelis MILK INSPECTORS Vice-President, Dave Lindner ...... Indianapolis President, A. W. Metzger ...... Salem, Ore. Secretm-y, Dr. B. E. Horrall, Purdue University, West Lafayette Vice-President, E, W. Soper ..•.. Arlington, Wash. Assistant Secretary, W. K. Moseley ... Indianapolis Znd Vice-President, R. D. Bovey .. , ... Boise, Idaho Treasurer, Lloyd Hardacre ...... •...... Anderson Secretary-Treasurer, Frank W. Kehrli, Portland, Ore. KANSAS AssociATION oF MILK SA,NITARIANS President, Mrs. Doris Van Gundy •••. Wellington Vice-President, Ivan Van Nortwick ..••.... Topeka PHILADELPHIA DAIRY TECHNOLOGY _8aCIE'\'Y Secretary-Treasurer, Howard M. Weindel, Kansas President, Thomas Waddell, Philadelphia Milk State -Board of Health, Topeka Directors: J, R. Mingle, Deputy State Dairy Exchange Commissioner, Oakley; Dr. C. F. Kubin, City First Vice-President, W. M. Taylor, Cherry· Milk Sanitarian, McPherson Bnr!"ell Corporation Second Vice-President, R. K. Lawhorn, Abbotts MAssAcHUSETTS . ~iiLK INsPECTORS7 AssociATION Dairies, Inc. President, Timothy M. Miller ...... Springfield Secretary-Treastfrer, W. S. Holmes, Dairy Council, Vice-President, John J. Carton ...... Quincy Inc. ' Secretary-Treasurer, Robert E. Bemis ... Cambridge Assistant Secretary-Treasurer, Miss Jane Collins, Executive Board: Edward E. Williams ...... West Springfield Supplee-Wills-Jones Milk Co, Henry L. Richard ...... Ware J. J. Donovan ...... Brookline TExAs AssoCIATION oF MILK SANITARIANS President, Taylor Hicks ...... San Antonio, Texao 1VlETROP.OLITAN DArRY TEcHNOLOGY SociETY 1st Vice-President, F. C. Armstrong, Fort Worth, P•·esident, David X. Clarin ...... New Yo!"k Vice-President, Fred E. Uetz ...... New York Texas. Secretary-Treasurer, George L. Franke, L. I. Agri. Znd Vice-President, R. N.' Hancock, McAllen, and Tech. Institute, Farmingdale Texas, Sergeant-at-Arms, A. Powers ...... Brooklyn J. Secretar)•-T•·easurer, G, G. Hunter, Lubbock, Texao. MissouRI AssOCIATION oF MILK AND FooD SANITARIANS WEsT VIRGINIA AssociATION OF MILK SANITAIIIA!fl President, Dr. I. H. Baird ...... St. Joseph Chairman, Donald K. Summers; C/rleston 1, Vic!f·President, L. W. Pickles .. , ...... ••• Clayton W.Va. . Secretary-Treasure:r, Charles E. Carl, Principal Public Health Engineer, Division of Health, Secretary-Treasurer, J. B. Baker, Department of Jefferson ·city, Mo. · · Health, Cl:]arleston, W. Va. 'I#JIJ'Ali. ' Association News SECRETARY-TREASURER GEORGE A. WEST . R. GEoRGE A. WEST has just been appointed Secretary-Treasurer of the M INTERNATIONAL AssociATION oF MILK AND FooD SANITARIANs; INc., to fill the une)VjJirecl term of office of Dr. J. H. Shrader, resigned. Until Jml'e 1, all membership clues should be sentto Dr. Shrader in Wollaston as heretofore. · After that elate, Mr. West will take over entirely. In the interim, all other business of the Secretary-Treasurer is being handled by Mr. West. His acldtess is : Mr. George A. West I Rochester Health Bureau \ 44 Marshall Street I Rochester 2, New York J.H,S. 1. 177 ·Chicago Dairy Technology Society I Seventy-four members attended· the lytical tests to check the progress whic\1 April meeting and heard Dr. John H. is being made. , · J Hetrick speak on "Recent Technologi: Pasteurization is a step forward. ~~ cal Advancements in the Dairy Indus is now standard in, Chicago. Its effi-. try." ciency is shown by the fact that dur 0 He traced step. by step the progress ing the last eight years there has not ' that has been made in the dairy indus been an outbreak,.of disease due to milk. try because of technological advance:. ·In 1940, th'e first homogenized milk ment : new products, new uses for old was introduced into Chicago. Today products, bettei· quality, improved nu its acceptance is shown by the fact that tritional qualities, and increased effi 90 percent of all the milk here is ciency. homogenized. These great technological improve The industry ~hould pay a tribute to ments clearly show the need of in the Univet'sities for training .personnel creased realization of the necessity for who are capable of making these gt eat further. technical progress. improvements. Plans for the Society's Party, June Gradual' improvements of exis~ing 12, in the Furnture Mart were dis products have been made by working cussed. Dinner, dancing and enter- for better. quality at the farm and tainment are included. - standardization of equipment. To at H. P. SMITH tain th~s end, research has given ana- Recording Secretary SUMMARY OF SYMPOSIUM ON INSECTICIDES ·0/ IN FOOD PRODUCTION (Presented before the Division of Agricultural and Food Chemistry, American Chemical · ·society, New York, N. Y. and reported in full in Industrial and Engineering Chemistr-y, April. 1948) This symposiuni was designed· to this ,:>oison on the leaves and fruit survey the insecticide field by out eaten. sta'nding entomologists, to present 2. Contact poisons or external insec papers on the chemistry of insecticides, ticides-to kill sucking insects such as and to assemble available knowledge in aphids, leaf hoppers, thrips, mealy the chemical control of insect pests in bugs, and similar pests, w.hich do 'not food production.. These latter · com eat solid food by mouth but which prised growing b·ops, livestock, · and contact the poison by other parts of the food in storage. body. Insects damage food products in .the 3. Fumigants-to destroy insects, United States to the extent of two bil either chewing or sucking, which at lion dollars annually. The insecticide tack stored products or infest gran industry totals over $50,000,000. In aries, milk, and ships. secticides are generally grouped accord With regard to properties, the insec ing to the feeding habits of insects into ticide must possess miscibility, spread the following classes : ing, penetration, wetting, and adhesion. 1. Stomach poison~ or internal in They may be applied as dusts, liquid sectjcides---:-to kill chewing insects ,such sprays ir1 suitable solvents, oil emul as caterpillars, beetles, grasshoppers, sions, water suspensions, and aerosols. and other similar pests which ingest It is estimated that there are 80,000 178 SYMPOSIUM ON INSECTICIDES kinds of insects in North America, and The great industrial expansion in the that 5,000 are known to be eco-: use of insecticides has led to the de nGmically important. Of the latter, Velopment of methods for the determi less than 200 have been the objects of natimi of relative toxicity and to research and test work. In many lacilitate regulatory control. This is .cases, probably 10 percent. of stored clone by comparing the toxicity of the food is lost through infestation, and given product with a standard one. ~.i'' the average is 5 percent in countries DDT ingested by animals in small \Jl1 with well-developed technical services. amounts has been found to be stored ii1 In general fungicides differ from in the milk fat of cows and transferred secticides in that they are protective to the butter, and it may be stored in rather than directly lethal. Seldom do the fat of. animals. This at levels in they eliminate infections already be . the diet as low ars 10 p.p.m. gun. Wet weather facilitates ·. the Rotenone is the best insecticide spread of fungus diseases. Sulfur and known for use against cattle grubs. It copper fungicides resist sun,- wind, and is also useful against lice or livestock, rain, and yet wilf dissolve ahd · pene slwep ticks, fleas, and certain ticks. It trate a fungus ·spore. A new one is is giving place to the new chlorinated tetrachlorobenzoquinone for protecting synthetics. Pyrethrum is used· in oil peas from rot-producing fungi in the based sprays for tethpotary control of · soil-in the clark. Research is recently flies ori cattle and in barns. Its use. directed to finding fungus killers by is declining. in favor of- residual type chemotherapy, "the treatment of plants sptays although its freedom from toxic from inside out." properties c.ommencls i~. It remains one Insecticides d~rived from plants are of the most rapidly-acting insectic~les tobacco alkaloids (nicotine and its re known. DDT is an excellent in01.ecti- lated anabasin). Important ones of cicle for residual or surface treatment (): commercial interest are also pyrethrum, against houseflies. It can· be' used rotenone, sabadilla and hellebore, effectively on oil solutions, aqueous .ryania ( le;>s toxic to warm-blooded emulsions, or wettable powders. It. is animals), quassia, yam bean, and used against horn· ·flies as wettable l others. Inorganic insecticides function powder and emulsions, and also against best as stomach poisons whereas the lice, ticks, stable flies, mosquitoes, but ·J organic ones are more effective by con not for horse flies and deer flies. New tacting the outer parts .of ·the insect. synthetic insecticides, .often containing They are more stable and non-volatile. chlo!"ine, are now being developed Chief among them are the arsenic and ·H; . fluorine · compounds (lime-sulfur is I (DDT is ,Cl- <> -C-<> -Cl), 1 used more as a: fungicide)_. Ethyl . . • ~Cl . phosphates were synthesized in Ger •) !. ' 3 many for use as substitutes for unob some of which seem to be superior to tainable nicotine inj>ecticides. DDT itself. In order to ,make the insects wet- Residual residues of DDT were . table or to reduce the surface tension formed on field crops treated with of water so as to enable it to penetrate dusts and sprays, and on fruit treated small capillaries, various addition with oil solutions of DDT. When feel CJlJ :: products have been used. Then too, to animals, it was found in pork meat ·' I bentonite . with skim milk or casein, and fat, and in beef~both raw and \ aluminum hydroxide gel, and certain cooked. It showed up in milk from oils-alr'for increasing rain resistance cows feel mi. pea vines which had been · and to 'i'Muce ~ 'Wash-off of foliage treated with DDT. Eggs showed it in sprays. · small amounts when the diets of the JouRNAL oF MrLK AND FooD TECHNOLOGY 179 chickens contained up to 0.250 percent problem of insect toxicology. It is be of DDT. lieved that mastery of insect control Research is directed to learn the re is near; insects that could not be ade- \ lationship between chemical structure quately ~ontrolled heretof?re a:e. now l and toxicity, and to elucitate the succumbmg to the newer msecbcrdes. l I #1:---,., '\V Industrial Notes Abele Joins Diversey Glass Milk Bottles/ and Closure Caps t. C. A. Abele, Di Glass bottles· represent over 90 per rector of the Coun cent of the milk containers used by the try Dairy Inspection dairies of the country today. Over 60 Section of the Chi percent of these bottles are distributed cago Health Depart with a sanitary closure. ment since 1940, has General interest since the war in resigned to accept the improving health standards has given position as Director considerable impetus to the use of of Public Health Re ·closures to improve the sanitary pro search of The Diver tection of milk. The prophecy is that sey Corporation. in the not too distant future practically Mr. Abele is well all glass milk containers used in the known in public United States will have a closure type health circles. During World War cap. I, he was a member of the United During recent years the cost of all Sta'tes Public Health Service. He milk containers has increased materi () organized the Bureau of Inspection for ally. Although closure prices have tl6e Alabama State Department of also increased, the percentage of in Health, an organization which he crease has been · much less than the served for 20 years. He is a member material or labor increases. Increased of the Surgeon-General's Milk and volttme and ·improved efficiencies in Food Sanitation Advisory Board. Mr. the closure industry have made this Abele was also president of the INTER possible. . · . NATIONAL MILK AND FooD SAN'r~ Ea:rly in the history of the milk busi TARIANS from 1942 to 1944, and at ness there was a very .limited .choice present is chairman of that group's of closure caps but. today there is a Cominittee on Sanitary Procedure. He generous selection available to the is a Life Fello~ of the American Pub prospective customer. The. forward lic Health Association and, in that looking dairy, intent on improving its protection service to its customers, now organization, is a r~feree on the Com has a sizeable closure industry ready mittee on Standard Methods for Dairy to satisfy its demands for improved Products. During 1947, he was presi milk sanitation. den'Fof the Chicago ·Dairy Technology Society. , Molyneux Enters Milk Industry These new duties will not prevent Gordon W. Molyneux, formerly him from engaging in his erstwhile Supervising Milk Inspector for the activities in the work of the Associa Vv estchester County Department of tion. In fact, he will be in a position Health, has resigned from the county to render even greater service to the service to enter industry effective April public than he has heretofore-and 1st. Mr: Molyneux became associated that has been much. with the department when it was or- 180 INDUSTRIAL NOTES ganized eighteen years ago and devel plies for Westchester County a'nd has . oped the milk sanitation program which been a member of the Advisory Com has gained a reputation in the field of n1ittee on Milk Sanitation to the State public health. Department of Health for a number of Mr. Molyneux has been active m years. He is also a member of the . · public health activities serving as Public Health Advisory Council on president of the New York State As Paper Packaging of Perishable Foods sociation of Milk Sanitarians and the at Syracuse University and has con New York Conference of Health tributed articles, .addresses and lectures Officers and Food and Drug Officials. on milk and food control. · He is a fellow .in the American Public Recently the Westchester Milk Health Association, a member of the Council, Inc. honored Mr. Molyneux International Association of Milk and with a testimoni~l dinner at the Rail, Food Sanitarians, and Westchester Pleasantville, New York at which Milk Council, Inc. During the war he time he was presented with an en was Directoi· of Emergency Milk Sup- graved wrist watch and desk set. Brief on Wisconsin Dairy Manufacturers' Conference Held in Madison, March 17 and 18, 1948 (Prepared by DR. K. G. WEEKEL) Over 400 dairymen attended the two day city of Madison think that the profit OIJ a annual University of Wisconsin Dairy quart of milk is about 8 cents, and sometj;iing Manufacturers' Conference held at the Uni should be clone about this misinformation. versity Memorial Union Theater, Madison, Only 30 percent of ice cream made is con () on March. 17 and 18. The theme of the sumed in the home, 'whereas 70 percent of conference was Efficiency, and every speaker all other foods is· eaten in the home. Mr. hewed the line in reviewing the subject. Towell pointed .out too many dairies do .not An interesting student Babcock club spon know their true advertising costs as too sored evenii1g meeting with employers was many items as incidentals are lumped under held on March 17. At this meeting, employ the classification of advertising. With the ers and personnel managers were enabled to 107 billion cups of coffee sold annually, each meet with students contemplating employ with one ounce of cream, would require inent., for the summer or upon graduation. some 3 billion quarts of cream. Advertising, Over 150 attended the successful evening he nointed out, is a message for many minds of studet1t-industry men activities. at once. A main appeal should be in a head MR. G: H. B~MIS of the International line. If it is not, 83 percent of the readers Business Machines Corporation explained will miss the item. A headline should rate that reductions in distribution expenses can self interest, news and curiosity. loom large in the profits dollar. By reduc MR. R. H. REMALEY of Kraft Foods ing the bookkeeping time of route salesmen, pointed out that while specifications may more time can be devoted to actual sales provide for 2.5 percent moisture in skim work. A route saleman's time is divided powder, a reduction to 1.0 percent will more among the duties of... driving, delivering, than double the shelf life in terms of stale bookkeeping, and sales %York. The latter can flavor. The J)resence of copper in milk is be increased by m"'ore efficient bookkeeping a factor in development of stale flavor. The methods. Route errors and mistakes can be copper-casein complex produced also in greatly minimized by the .mechanization of creases tendency to browning. The amount route accounting systems. of water in a product such as dried ice 1 :MR. ARTHUR TowELL, of Towell Adver- cream mix should be thought of in terms i\. tising Associates, pointed out that in a sur- of the milk solids present, Remaley noted. -- vey of food' consumers, 7 out of 10 men- Ice cream mix with 2.25 percent moisture \ tioned milk first as the most important food has a milk solids moisture relationship of in the diet. Only 3 percent said they would about 7 percent. Dry ice· cream mix should take milk off the list o'f foods purchased have less than 1.0 percent moisture. Rem if the price became too high: People in the aley noted that plastic cream has certain JouRNAL oF MrLK AND FooD TECHNOLOGY 181 qualities that suggest its use for storage to ·partially stabilize it. BOD (Biological. purposes. It is practically stedle at. the Oxygen Demand) indicates the strength of time of packing, and will keep clean" and ind4s;trial waste. The amount of dissolved sweet for a period of a year. The sulfhy oxyg'en used up in stabilizing waste is dr:yls developed as the result of heat treat biological activity. The control of sewage ment serves as an antioxidant for it. Plastic problems lies in waste prevention, including cream must be kept free of copper, as is true such things as 'leaky pipes and pumps, collec· . of other high fat products for stot:age. In tion of can washer pre-rinsings, reducing the· planning to put products up for storage cer volume of waste water ·in plants. . ,() tain procedures are suggested. Use only DR. A. H. RrsHor .of Cherry Burrell ' " high quality raw materials, have the best in Corporation reviewed the work done to date plant sanitation, provide for clean acceptable in the development of. the continuous churn. packaging, control the storage conditions, The process consists essentially of passing eliminate copper contamination, and use high 35-40 percent cream through a three s·pout temperatures for" their antioxidant effect. ADCO DeLaval Separator and obtaining an MR. WILL FosTER of the Borden Cheese 88-92 percent oil, and. a residue of light <:;ol'npany pointed out that no nation in the skimmilk and heavy . sldimmilk. . The cream world has the combination of producing is flash heated and separated; the oil is· facilities in agriculture ranging from citrus vacreated and passed to a standardizing tank, fruits to cattle ranges, grain belts and maple where adjustment in fat, color, flavor and syrup; The htlman population is increasing salt is made. The mixture is then passed more rapidly than the cow. The consump through a churn much like a modified ice' tion of milk is ·increasing annually; The cream freezer, and a texturator. Dr .. Rishoi population has increased some 40 million in pointed out that pilot plant experimental 28 years, and a good portion of this increase work on sweet cream butter· will be under has been of shift from rural to urban areas. taken shortly. The increased use of dairy products is due MR. T.-H. GusTAFSON of Creamery Pack to several factors : rationing caused people age Company discussed the ptoblems of re to consume more dairy products ; army organizing the layout o·f existing dairy meals taught many young men and wmnen plants to accommodate greater volumes, and the healthy advantages of eating properly of planning new layouts to project for fu balanced diets; some 9000 locker plants have ture expansion. One of the important points 1 resulted in greater over-all utilization of cited by Mr. Gustafson is that the arrange~! foods; individual parcel shipments of food ment should be so made that future expan to Europe exclusive of Care from only two sion is not blocked by certain improperly large ports amounts to an equivalent of 17 placed rooms such ·as refrigerator, ai1d Liberty shipments annually. From 1910 to that steam power and water lines be so lo 1945 there has been little change in the per cated as to minimize need for their extension. capita consumption of two foodstuffs, meat, DR. D. H. JACOBSEN of Cherry Burrell and f•ats,- and oils, while for two it has Corporation. pointed out that normally men declined, potatoes, and cereal, and for eggs, do not brag about being the clean up men;' tomatoes and citrus fruits, cabbage and let "we talk of churn ·men, pasteurizer men and tuce, and dairy products, it has increased intake men, and it is time that clean up men significantly. The long period required to are given a rank of equal importa11ce." ·Dr.. put a calf into production necessitates faith Jacobsen reported on experiments in uni · and long range planning in dairy farming .. versities which indicate that on equipment The cow numbers are of important concem bearing only cold films of milk, alkali deter to all dairymen. · - gents do npt seem to be so necessary and that MR. FRANK McKEE of Kraft Foods Com rather polyphosphate and wetting agent mix pany pointed out that with the disappearance tures work very satisfactorily. The use of of small cheese factories and centralizatiofl rinse waters containing added polyphosphates - of operations in fewer but larger ones, there appears to be better for the condition of the has ·developed a centralization of the prob equipment _than when rinsed with plain lem of industrial waste 9£ the factories. water. · The mixing of waste;with stream waters MR. GEORGE TooEY of Tooby and Associ results in discoloration of the water and ates, River Falls, pointed out that fittings utilization of its oxygen. The amount of · cost 'about ten times as much as piping. oxygen in water in the summer is about 8 Thus piping layouts should be arranged to pounds per million.' When the oxygen con- minimize the need of fittings. High tempera !tent is reduced, fish suffocate, green plants ture locations should be avoided since the ldie out, and foul snwlls develop. The con temperature rise of milk in them may be as \trol oj this •problem consists of either or much as 14 degrees. Piping and fittings ,both greater amounts of water to make should comply with the 3A standards which kvailable more oxygen, and more practically, enables greater acceptability of installation. to treat_ the waste before. it goes to streams MR .. R. J, RAMSEY, Ramsey Laboratories, 182 INDUSTRIAL NoTES Cleveland, talked on .planning efficiency in MR. R. K. FRD-KER, Department of Agri plant operatio-ns. He po-inted o-ut that top cultural Eco-no-mics, University o-f Wisco-n management, a good personnel program, ai1 1 :· sin, talked on "Efficiency in the Hauling of efficient accounting system are necessary fac- · · Milk." The efficient hauling of milk depends tors in a good plant. A quality control pro- upon reliable equipment and service. A gram must supervise sanitation, development compact well planned area is a big factor in of new products, and the maintenance of efficient operation. Statistical surveys show consistent quality. Planned use of space, the importance of selecting efficient and efficient air condition and insulation, humid- dependable truck drivers. The possibilities ity control, use of regeneration and latent of utilizing the advantages of individual heat lead to increased efficiency. It is im- trucking atid fleet operation should be in portant that expansion 'programs must be vestigated. The rate structure employed has planned with the help of experts and with an an important bearing upon hauling economy. eye for future developments. Quality -con- The trucker must act as a public relations trol can be improved by alert management, man between the patron and the plant to go?d systems of inspection o.f the products, ?ring about in~re,p.sed co-ope~ation a~d hen<;e pnor group \(pproval of all mgredtents, the mcreased effictenty. Truckmg effictency· ts lise of a processing ·manual, and by investi- encouraged by laying out centralized routes, gation of new products, with revision of more complete use of labor and of the truck formulae. including the making of two and three. trips -~ MR. D. M. IRVINE, Department of Dairy per day, and the selection of drivers, and the Industry, University of Wisconsin, speaking combination o-f routes in low periods of on potentials . in efficiency in cheese factory production. operation, stated that the trend toward Below is an ahstract of the talk· given by . equivalent pricing o-r one price systems in- MR. L. C. THOMSEN, Department of Dairy eluding cheese milk will necessitate in- Industry, University of Wisconsin, entitled creased efficiency . in cheese manufacture. "Efficiency in the Use of Capital and Labor Utilization of whey for by-products by the in the Dairy Industry." larger plants, use of regeneration in pasteuri- Items of cost in the manufacture of dairy zation, mechanization of many back breaking products which have shown the greatest jobs like turning of the curd, are potentials percentage increases since 1939 are labor and in increasing the economy. · The use of "fixed" charges which include taxes at)d de enzymes for cheese ripening, reducing the predation. Labor costs have gone. u{> over time element, use of aluminum equipment, 80 percent. Building costs have doubled in controling the tempyrature during pressing many cases, and taxes likewise hstve sky are important possibilities that should be rocketed. Exclusive of taxes and profits, investigated. The adoption nf standardized the .plant costs for making a pound of butter sizes for finished cheese is desirable in the have increased from an average of 2.35 cents interests of efficiency. in 1939 to 3.96 cents in 1947; for Cheddar DR. H; H. So-MMER from the .Department cheese this change has been from 2.34 cents ,I of Dairy Industry of the University called to 3.99 cents; and for evaporated milk the attention to considerations in the utilization change has been from 3.0 cents to 5.14 cents of solids-not-fat in the dairy industry. In- per pound. creasing use of other food fats, especially Depreciation costs per 100 pounds of milk oleo, as nutritional substitute for butter handled now range from a: low .of L65 cents necessitates the reorientation of out empha.. for bulk evaporating .plants to a high in sis on milk fat and milk solids not fat. The excess of 11.5 cents for fluid milk plants. value of milk solids not fat mus~ be more In gathered cream plants 'depreciation costs correctly appraised. Skimmilk solids must are relatively. low and amount to roughly be valued more, butterfat less and yet the 0.25 cent per pound of butterfat. price value of milk must remain unchanged. · There are numerous yardsticks which can There must be developed an improved bal- be appied to determine if a plant is finan ance in the production and utilization of dally efficient in its operations. These guides butterfat and milk splids not fat. A prac- should be used if new construction is con tical test for sol~s-nnt~fat to take the place templated or if new equipment is to be of the Babcock test is therefore needed. bought. In the case of the latter it is The dai:ry industry must meet the challenge usually assumed that a purchase is justified by ·emphasizing a:n equal value upon solids if it will pay for itself in fmm zy,; to 3 not fat. and extending their use beyond that years, either by saving in labor, or because I in baket;ies _and confectionaries. of improved quality of products. I I 183 I \ 1 l .o Picture of Fifth Annual Dairy and Food Inspector's and Sanitarians' School, Michigan State College, East Lansing, Mich., April S-9, 1948 Helmer Rabild, Founder of Dhia, Dies Helmer Rabild, who more than 40. his adopted country. Following the years ago laid the foundation for the organization of the first association in present nation-wide dairy-herd-im the fall of 1905, the testing movement ~o pfovement-association program in th~ soon spread to other counties and to United States, died January 1, 1948, other States. When in 1908 the U. S. at his home in Titusville, Pa. Department of . Agriculture saw the Mr. Rabilcl, who was born August need for coordinating the movement 10, 1876, in Denmark, came to this into a nation-wide herd-improvement country in 1898, and soon became a program, Helmer Rabild was employed naturalized citizen. He operated a by the Bureau of Animal Industry to crea,mery in Michigan . the first few introduce and develop the work. years and then attended the dairy After 16 years with the federal de school of the Michigan Agricultural partment, Mr. Rabild resigned to be College, where he later served as a come manager 'o.f a milk plant and dairy instructor for a time. creamery at Titusville, but during his In 1905 he joined the Michigan lifetime it was his privilege to see the State Dairy and F~ocl Department as movement he had fostered grow into an inspector. While engaged in this one of the most potent forces now avail work, he took " leave " to organize a able for improving dairy efficiency on group of Newaygo County, Mich., the ·farm. In the first cow-testing asso farmers into a cooperative association ciation, the 239 .cows completed the for testing their cows and keeping rec- first year test with an ·average butterfat 'V,: ords of their productim~. He had seen production of 215 lbs. Forty years the advantages of testing and record later, in 1946, the average butterfat keeping as practiced in his native Den production of the 755,546 DI-HA cows mark and could not rest until he had on test in the United States was 349 made an effort to introduce the idea in pounds. 184 j i'· New Members ACTIVE Adelson, I. Jack, Box 1498, Ketchikan, James, L. H., 189 W. Madison St., Chicago Alaska. 2, Ill. . Appleby, Aaron, Room 304, Health Center Johnsgard, Alfred B., 4015th St. N., Wah Bldg., Yonkers 2, N. Y. peton, N. Dakota. Axelson, J. H., City Health Dept., City Neal, A. H., 24 B St., N. E., Miami, Okla. Hall, Ann Arbor, Mich. N eeham, E., ·City Hall, Oklahoma City, Brazee, R. E., 5819 Woodland, Kansas City Okla. · : 4, Mo. Nussbaum, Morris,. Kingston dity Labora Bruhn, Aksel T., 1502 Drake St., Madison, tory, Kingston, N. Y. Wis. Olson, H. C., Okla. A. & M. College, Still Clark, Charles ·A., 250 Park Ave., New water, Okla. York City. Orth, Harper V., 218 N. Philadelphia, Cohen, Jerome A., 1015 N. Pulaski Road, Shawnee, Okla. Chicago, Ill. Peck, C. P., 805 College Ave., Stillwater, Crabill, M. B., Box 108, Ralston, Nebraska. Okla. Earley, Glen W., Payne County Health Peters, Fred, Ponca City, Okla. . Dept., Stillwater, Okla. Polson, Jim, Okmulgee County Health Dept., Gatewood, Ted, Logan County Health Dept., Okmulgee, Okla. Guthrie, Okla. Stauffler, B. C., 2224 E. Tecnmseh, Tulsa, Graber, Arthur A., Coop. Health Unit, Dis Okla. trict 1, Talequah, Okla. Taylor, M. C., R#3, Tulsa, Okla .. Green, Tim, Oklahoma County Health Dept., Thompson, Leon E., Cleveland County Oklahoma City, Okla. · Health Dept., Norman, Okla. Hardenbergh, Dr. J. G., 600 S. Michigan Trichter, J. B., 125 Worth St., New York Ave., Chicago, Ill. City. Hatcher, Francis M., Box 238, Sulphur, Walker; Burley, State Dept. of Health; Okla. Okla. City, Okla .. Heeren, Ralph H., 3400 N. Eastern, Okla~ Warren, Rue!, Poteau, Okla. City, Okla. Watson, Hardy, P. 0. Box 1358, Lawton, Hicks, Troy J., Box 478, Elk City, Okla. Okla. I ASSOCIATE Abbott, Melvin K., Universal Milking Botwinik, Leonard, Oakite Products,. Inc., Machine Company, · RD #2, Syracuse, 1288 East lOth St., Brooklyn 30, N. Y. N.Y. . Boyd, Thomas A., Sealtest Dodds Division, Ackerman, Chester S., Reids Union Dairy, Westminster Road, Gardenville, N. Y. 404 Broad St., Oneida, N. Y. Buchanan, B. J., The DeLaval Separatm: Adams, L. M., Eastern Farms Products, Co., 155 Hobart St., Utica, N. Y. Inc., Box 312, Oneida, N. Y. Bullard, Earl I., Dairymen's League Co-op. Allan, Roy H., Wis. State Dept. of Agricul-. Assoc., Inc., Mexico, N.Y. ture, Darlington, Wis. Burke, Charles F., 123 Bogert St., Beaver Allen, E. Dorr, 8110 Evans Ave., Chicago, Dam, Wis. . Ill. . Burke, Joht1 W., Vermont Milk & Cream Allen, Edward C., Dairymen's Lea~ue Co Co., Inc., South St., Middlebury, Vermont. op. Assoc., Inc., Clinton Cornt'rs, N. Y. Butkas, Albert S., Rensselaer County Dept. Bennett, Paul, Sheffield Farms Co., Inc., · of Health, 123 Main St., Hoosick Falls, 35.% Carland St., Homer, N. Y. Bjgger, Ruslin G., Carbola C::hemical Co., 25 ca%:w~il,. George, Borden's Farm Products, () Erie St:, Albion, N. Y. Cincinnatus, N. Y. Blatt, ].~F., Carbola Chemical Co., RD. #2, Campbell, George A., Borden's Farm Prod- Frank!\?rt, N. Y. · • ucts, Schenevus, N. Y. · Blood, Richard F., Dairymen's League Co Chesnick, Stanley, Dairymen's League Co op. Assqc., Inc., New Berlin, N. Y. op. Assoc., Inc., Main St., Uniondale, Pa. Borglum, 'Greger, Hinman Milking Machine Coleman, Max M., Dairymen's League Co Co., Pre-emption Rd., Penn Yan, N. Y. op. Assoc., Inc., Uniondale, Pa. JouRNAL oF MILK AND FooD TECHNOLOGY 185 Conde, Albert H., · Jr., Conde Milking Johnson, Joseph E., The Borden Co., 276 Machine Co., Sherrill, N. Y. Fifth Ave., Troy, N. Y. Cooley, Ansel, Sheffield Farms Co., Inc., Jones, Calvin A., Dairymen's League, Mad- Genesee St., New Berlin, N. Y. boro, N. Y. Cucci, Myron W., Milk Plant Specialties Jones, David, Middletown Milk & Cream Corp., 256 Emerson St., Rochester 13, Co., Frasers, N. · Y. N.Y. Joslin, Emory E., Dairymen's League, Feura Cunningham, Ben, 609 Peoria Ave., Peoria, Bush, N. Y. Ill: Kohlwey, Alfred H., Kohlwey Dairy, Graf- j ·. Davis, Dwight, Central Dairy Products, ton, Wis. 0"· Shawnee, Okla. Larson, Carl W., Dairy Products Improve- Dawns, Karl, Dairymen's ·League Co-op. ment Institute, 1412. Li!ferty Bank Bldg., Assoc., Inc., Peru, N. Y. Buffalo 2, N. Y. f Day, Willard .C., Kraft Foods Co., 24 Reed Lawatsch, Frank E., The DeLaval Separa- St., Jersey City, N. J. tor Co., 261 Flatbush Ave., Kingston, Deal, Percy H., 801 National Reserve Bldg., N. Y. Topeka, Kansas. · Leahy, George, Sheffield Farms Company, Dorothy, \Villard C., Kendall Loman Co-op., Inc., 53 Greenbush St., Cortland, N. Y. 34 Law Ave., Potsdam, N. Y. Leo, J. A., Sheffield Farms Co., Inc., West Doughney, Johi1 F., Rensselaer County Dept. St., Walton, N. Y~ ·of Health, Troy, N. Y. Lewis, John, 32 Miner Ave., Camden, N.Y. Duppert, W., Jr., Room 203 City Hall, Lewis, John J., Box 283, Oxford, N.Y. . Peoria, Ill. . Lewis, Lowell, Chenango Valley Coop., Ox- Edmundson, J. A., Box 242, Shawnee, Okla. ford, N. Y. Eldred, Burdett, Cherry Creek, N. Y. Lilley, W. R., 1 Murray Hill Terr., Bergen- Fayette, Austin I., General Dairy Service field, N. J. Corp., Box 352, Saratoga Springs, N. Y. Marquardt, J. C., N. Y. State Dept. of Agr. Finney, R .W., The DeLaval Separator Co.; & Markets, 14 Maxwell Ave., Geneva, 314 King St., Ogdensburg, N. Y. N. Y. Flynn, Leonard, Dairymen's League Co-op. Marvin, Lyle, 86 Snyder Circle, Corry, Pa. Assoc Inc., Rochester, N. Y. Mascho, C. L., 128 E. Main St., Arcade, Foley, John7 \V., Jr., Foley's Dairy, 282 N. N. Y. · · Washington St., N. Tarrytown, N. Y. . Mason, Karl M., Box 276, New Providence, .·,o Frienjil, Douglas W., Breyer Ice Cream Co., N. J. . Sugsex,.N. J. Mathis, Joseph C., 308 Jasper St., Rome Friery, J. F., Dairymen's League Co-op. N. Y. · ' Assoc., Inc., Wyalusing, Pa. Merritt, James W., Sheffield Farms Co. George, Bernard A., Sheffield Farms Co., Inc., Granville, Summit, 'Pa. ' Inc:, 23 Locust St., Norwich, N. Y. Miller, F. M., 822' Capitol St., Harrisburg, Gibbs, James P., City Health Dept., Ash- Pa. ville, N. C. Miller, J. W., Dr., De.pt. of Health Crop- Giese, John vV., Chippewa County Coop. seyville, N. Y. " Dairy, Bloomer, Wis. Milsap, E. G., Dairymen's League, Ham- Gilliland, Grove, .. 1600 3rd, Dodge City, monel, N. Y. · Kansas. MorsC?, Alex P., Dairymen's League, Fort Gordon, Theodore, Crowley Milk Co., 102 Plam, N: Y. · · Thomas St., Paterson, N. J. Mostafa, A. M., cjo City Y.M.C.A., Madi- Gurnee, George W., Borden's Farm Prod- son, Wis. ucts, 22 William St., Cortland, N. Y. Muldoon, Dr. N. J., Health Dept., Oswego, Hammill, Robert, Massenal_ N. Y. . N. Y. Hargrave E. R., 114 Erwm St., Boonvrlle, Myers, Victor C., Sheffield Farms Co., Inc., N. Y. Moravia, N. Y. Harshbarger, H. H., Dairymen's League Nelson, C.. L., Baldwin Coop. Creamery Co-op. Assoc., Inc., Akron, N. Y. Assoc., Baldwin, Wis. Hartman, A. J., Harrington Dairy Co., Nelsori, John P., 5 Park St., Bloomfield, Benton, Pa. N. J. Henderson, John B., Dairymen's League Co- Page, Richard M., Dairymen's League, No. ,) -) op. Assoc., Inc., Edmeston, N, Y. Egemont, Mass. '-1 Hibbard, M. H., Dairymen's League, West Parks, R. E., 21 Washington Terrace, New- Winfield, N. Y. burg, N. Y. Hughes, Howard, Kraft Foods Co., So. Eel- Perry, John R., 230 Park Ave., New York,· meston, N. Y. N. Y. Hunt, Leon L., East Meredith, N. Y. Peters, N. J., 196-218 Westem Ave., Fond Huxtable, C. D., Dr., Newport, N. Y. · 1 clu Lac, Wis. · Johns, J. G., The Mathieson Alkali Works, Petro, Louis, Dairymen's League, 216 Third . Inc., 56 Canterbury Gate, Lynbrook, N. Y. St., Ithaca, N. Y. 186 NEW MEMBERS Pitman, George, 3 Lansing Pl., Boonville, Starling, Walter P., Vermont Milk & Cream N. Y. Co., West Salisbury, Vermont Pokras, Harold, 12 Chapel St., Cobleskill,'" Stevenson, Arthur F., 10 Bellrose Ave., N. Y. Cortland, N. Y. . Polhemus, Clyde S., 961 Constant Ave., Stiles~ Donavan, Dairymen's League, Wya- Peekskill, N. Y. !using; Pa. · Powell, Griff, 418 Hannibal St., Fulton, Stillwell, Burnette, 10 Kenworthy Ave., N. Y. Glens Falls, N. Y. Powley, R. H.,. 2256 W. Broadway, Van- Stringer, W. E., 123. Spruce St., Oneonta, couver, B. c'. 'N.Y. Reese, Robert M., 1523 N. 16th St., Phila- Suntken, Walter, 509 E. McClure St., 0 delphia 21, Pa. · Peoria, Ill. Reiter, Tuly, 810 Burnet Ave., Syracuse, Swartout, J. H.; No. Main St., Flemington, ~~ ~J Rhebergen, Fred, Dairymen's League, Cly- Taylor, 0 .. N., Central Dairy Products, Ri~h:~d~·l·L., 130 Krakus. Blvd., Buffalo Shawnee, Oklaf 11, N. Y. Tl;nas, H~t'l'~ D., 417 Chemong St., Roberts, Harold R., Box 27, Attica, N. Y. T aver·1 yC, B. ·D . . , L W Roehr, Roy E., 401 North L St.,. Sparta, raynor, . ., atrymen s· eague, est Wis. · Chazy, N. Y. Roman, M.ichael H., 18 Eugene St., Low- Turner, Harty, Dairymen's League, So. New ville, N. Y: Berlin, N. Y. Rowlands, Richard, Queensboro Farm Prod- Vitucci, Angelo M., 912 Ma·ry St., 'Utica 3,, ucts, Sunset Drive, Clinton, N. Y. N. Y. Sackett, Walter L., Oakite Products, Inc., Votee, George, . Dairymen's League, So. P. 0. Box 92, Utica, N. Y. Kortright, N. Y. Sheldon, C. B., Dairymen's League, Lyons Walsh, Der:niOt P., Bordeds Farm Products, Falls, N. Y. Fort Ann, N. Y. Sheldon; Ernest H., 519 East Monroe St., Williams, Chas., Hinman Farms Products, Little Falls, N. Y. I D. b · N y · Sl r I · A J Sh ffi ld · F n C In nc., eans oro, · · _}f CHANGES OF ADDRESS Abele, C. A., 4913 N. Talman Ave., Chicago Brown, W. H., City Boa·rd of Health; Jack 25, Ill., to 2716 Hartzell St., Evariston, sonville, Fla., to 940 Main St., Jackson Illinois. ville 1, Fla. Ames, Richard P., 215 S. Sawyer Ave., Carasso, Daniel, 4W E. 57th St., N.Y.C. 21, Oshkosh, Wis., to 352 Vine SL, Oshkosh, N. Y., to 142 E. 71st St., New York City Wis. 21, N.Y. · · Anderson, L. C., 410 E. 4th, Northfield, Chamber[ayne, E. C., 320 Sherbrook St., Minn., to Carnation Co., Oconomowoc, Winnepeg, to Cor. William Ave. & Gertie Wisconsin. St., Winnepeg. Andrews, John, 19 .J::. Constitution Ave., Clark, D. M., 433 E. Main, Anoka, Minn., to Washingto!l 25,.AD. C., to 319 New Bern 602 North Street, Anoka, Minn. Ave., Raletgh, .N. C. Colien, F. E., 2011{)1 N. 54th St., Omaha, Attoe, Arnold B., Box 322, Van Dyne, Wis., Nebraska, to Health Dept., 166 S. High to Route #1 Van Dyne, Wisconsin. St., Akroti 8, Ohio. Barnhart, John L., Kansas State College, . Manhattan, Kansas, to Swede Road, Nor Collins, Lt. Col. Wm. F., U. of Pa., Phila., 0 ristown, Penna. Pa., ·to Station Veterinarian, Fort Monroe, \ Bay, H. R.,: General Delivery, Boise, Idaho, Virginia. Cooper, V., Route 7, Box 652, Phoenix, \ to 317 So. Bristol, Santa Anna, California. 0. \ J31~k~.!!r!l.. =!:oe.11!.. P. 0. Box 128, Washing Ariz., to 410'3 N. 20th St., Phoenix, Ariz. '"'"l:on, Ind., to 'SI2 W. Marshall St., Decatur, Corley, R. T., Morrisvi.Jle, Vt., to 11 East Ind. Elm St., Chicago, Illinois. JouRNAL oF MrLK AND Foou TECHNOLOGY 187 Deutsch, M. N., P. 0. Box 69, Norwood, Morgan, F. ]., 38 St. Johns St., Walton, Minnesota, to Forest Lake, Minn. N. Y., to Lucerne Milk Co., 24 Grant Dionne, Dr. B., 26-28 Cumberland St., Ave., Cresskill, N. ]. \ Brunswick, Maine, to Crystal Spring Morley, L. A., P. 0. Box 960, Anchorage,\ Dairy, Pleasant Hill Rd., Brunswick, Alaska, to Box 1424, Anchorage, Alaska.\ Maine. . Obee, C. G., 296 Highfield Street, N oncton, 'j· Dworski,. Morris, 104;.f Park Ave., Saranac N. B., Canada, to 296 Highfield Street, Lake, N. Y., to 7 Church St., Saranac Moncton, N. B., Canada. .Lake, N. Y. O'Brien, J, F., Muscogee County Health, '· ; Dyson, Owen F., P. 0. Box 127, Decatur, Columbus, Georgia, to N. Y. Field Train 0 Miss., to c/o N oxubee Co. Health Dept., ing Center, Rensselaer Co. Health Dept., Macon, Mississ1ppi. . Troy, N.Y. I Eldred, Burdett, M. H. Renken Dairy, Olmstead, Samulh, Moberly Health Dept., ·Frankfort, N. Y., to Gordon Baking Go., City Hall, Moberly, Mo., to Health Office, Cheery Creek, N. Y. Benton Co. Court House, Bentonville;· Fitzmaurice, . L. W., Bahamas G. Hasp., Arkansas. · Nassau, Bahamas, B. W. I., to Dir. of Rowland; J. L., Jr., Box 101, Ocala, Fla., to Medical Service, Kingston, Jamaica, c/o Missouri Board of Health, Jefferson B. W. I. City, Mo. Forbes, E. C., 26 Cottage St., Stoneham, Russell, C. C., Health Dept., City Hall, Mass.· Chattanooga 2, Tenn., to 11m Church St., Foster, D. W., 1843 E. Genesee Ave., Sagi Waycross, Georgia. naw, Mich., to 1743 E. Genesee Ave., Sakai, Peter H., 3167Pahoa Ave., Honolulu, Saginaw, Mich. Hawaii, to 220 C. Kainlani Ave., Honolulu Garrard, K H., Ontario Agr. College, 18 11, T. H. .. Merion St., Guelph, Ontario, to Dept. of Sartori, ]., S. and R. Cheese Co., J?lymouth, Bacteriology, Ontario Agricultural Col Wisconsin, to 10 South St., Plymouth, lege, Guelph, Ontario, Canada. Wisconsin.· Glick, Dudley P., 166 So. High St., Akron, Shaw, Alex· G., Borden Poinsettia Dairy, Ohio, to SOB Sylvan Ave., Glen Olden, Tallahassee, Fla., to 916 W. College Ave., Penna.... Tallahassee, Fla. · Hasson, Ray, Griffin-Hasson Labs., 648 E. Siplock, Alex L., 2058 W. 11th St., Cleve~ 21st St., Los Angeles, to c/o Hugh G. land, Ohio, to Rt. 3, Box 108, Chardon, •0 / Asselstine, Newman, California, P. 0. Ohio. . Box 342. . Stair, L. 0., 323 Chestnut St., Black River Kehlet, Viggo V., 1003 Comstock St., As Falls, to Box 726, Osseo, Wisconsin. bury Park, N. J., to 42 Curtis Ave., Thomson, E. T., 411 W. 6th St., St. Paul, Woodbury, N. J. Minn., to 411 W. 6th St., Mankato, Minn. Law, H. K., 714 Petters St., Selma, Ala., to Thompson, W. R., 940 Main St., Jackson 15 Longview St., Montgomery 7, Ala. ville, Fla., to City Ed. of Health, Jackson- Leonard, J, Roy, 220 Lenland Ave., Knox ville, Fla. · · ville, Tenn., to W7 Tacoma Rd., Oakridge, Thompson, D., Pelican Rapids, Minn., to Tennessee: Bloomer, Wisconsin. Marcus, Theodore, 513 Wan-en St. Roxbury Tooley, H. C., 9 Crescent St., Millers Falls, 21, Mass., to 577 Blue Hill Ave., Roxbury Mass., to 279 New Lenox Rd., Pittsfield, 21. Mass Mass. . Mar~hall, Charles G., 312 W. Second St., Tranmal, Dr. Henry, c/o Arden Farms Co., Plainfield, N. J., to Sparta, N. J. 1900 W. Stanson Blvd., Los Angeles, Cal., McGuire, Howard, Box 253, 107 So. Tanner to c/o Arden Farms Co., 1900 W. Slavson St., Springfield, Ill., to 60<1 E. Wabash, Blvd., Los Angeles, Cal. Rantoul, Illinois. ' Traviss, P. N., 600 S. 20th St., Birmingham, Meyers, Alfred, 5836-219th St., Bayside, Ala., to Box 2591, Birmingham, Ala. N. Y., to 840 Grand Concourse, Bronx, Weber, Hiram R., 723 First Ave., Antigo, N. Y. C. . Wisconsin, to 136 Fifth Ave., Antigo, Molyneux, G. W., Tarrytown, N. Y., to Wisconsin. Rock Gate Farm !)airy, Bedford Hills, Welsh, M. P., 400 Washington Bldg., Madi N.Y. son, to New Glarus, Wisconsin. ·.- Moran, J. ]., Kimble Glass Co., Vineland, White, John P., 2421 Palmer Ave., New '•l) N. J., to Internal Audit Dept., Box 1035- Orleans, La., to 129 Prairie Ave., New 36, Toledo, Ohio. Iberia, La. 188 "Dr. Jon~s" Says-* By Pattl B. B1-ooks, M.D. All these laws putting obstacles in with vitamin A is nutritionally equal to· ft. the way of the sale and use of oleo butter" or that· in effect. Those words ~-,11 margarine-taxes, restrictions and pro were used in a: report by a committee -· hibitions-I've often wondered how of the New York Academy of Medi- · they got .on the books. Thirty thous cine. The Food and Nutrition Board and cows must have considerable influ of the National Research Council and ence. Anyway, a lot of people still're the Council ot;t Foods and Nutrition of under the impression that, because the ' Americah Medical Association margarine is made from vegetable in have reported substantially the same stead of animal fat, ·it's inferior to conclusions. butter, from the standpoint of nutrition. What these men out in Illinois did : But during the war, when butter over a period of two years they studied was hard to get, more'n more people the growth of 267 children, in two got started using ·margarine. Since different institutions. Part of 'em had then, with prices of most foods out of margarine as "table fat," the rest but bounds and margarine costing less'n ter. They followed their heights and half as much as butter, its use has weights, tested their blood and watched increased. In the meantime scientific their general health. The upshot of investigations have shown that, now't the matter was that the margarine ' margarine is "fortified" with· vitamin group did just as well, in every r1spect, A, butter has nothing on it, so far as as those on butter. •' o· nutritiousness is concerned. Personally, I like good butter, when One of the latest of these studies : it's made from pasteurized cream and it's on the effect on the growth of chil I'm reasonably sure it's from clean milk from healthy cows. They've got dren and it's reported, here in one of the margarine, now, so there isn't much my medical journals. ( 1) This· work difference in flavor but you can notice was done out in the University of Illi a difference in the consistency. I try nois College of Medicine. They cite to -keep a little butter in the icebox for reports from other investigators that've company that might be fussy but, t1ntil conchtded that "margarine fortified the cost of living comes down, my· "table fat" is going to be margarine *Health News, State Dept. of Health, Albany, mainly. Yes, and Marjorie Main is New York, March 8, 1948. 1American Medical Joz I I \ \ I. -- _·.'------~ ------ADVERTISEMENTS XI \ l ' 0 (with apologies to Tennyson) If th~re is one place.on a milk bottle public spirited dairies are so insis '0 wo/<:h should. never be promiscu tent upon seated protection of that ously handled-that place is the pour pouring surface from dairy to home. ing surface. In every state and in many foreign The reason is obvious. countries, Sealright Sealon Hoods Every drop of milk in the bottle are keeping milk bott;les safe against · must pass over that pouring surface contact with hands, melting ice, rain, before ·it can be used. snow or dusty air. They protect att No wonder health authQrities and the way to the home. ·0 s When writing to advertisers, say you saw it in this Journal XII ADVERTISEMENTS 1:· ANEW AID TO PROTECTION~ OF MILK 2~/ '7'~ DUBl-CHEM-fACE !Trade-Marl ~. \Jjf WELCOMED ALIKE BY MILK Lower m price, tool PRODUCERS and SANITARIANS As ari ~id to protection of milk quality, the new Perfection DUBL-CHEM-FACE. Milk Filter Discs represent an important step for ward in maintaining QUALITY standards of Milk Sanitarians. Chemically toughened top and bottom faces of disc, and heavier, deeper .cotton filter-center, improve protection of miJk QUALITY. SCHWARTZ MFG. CO. ~~c~'~;~~ Note: Perfection and Elgrade Mille Filter Discs ore also available, as usual, in 'natural finish, cloth face, and double clot/a face. ADVERTISEMENTS XIII () Milk peddlers in India carry milk in boo trunks. These containers are possible 2-way containers made from hollow bam- carriers of milk-borne infections. 1. 1-way featur,e breaks [ chain of possible milk borne infections! 2. Rinse tests reveal no In contrast-Canco Flat-Top Paper Milk Containers serve Escherichia coli, and a high America as safe, sanitary, 1-way mille packages. Thanks percentage of complete ste Q rility in containers delivered to Public Health officials for helping us secure nation to the dairy. wide acceptance of this safe, sanitary container. 3. Opened, filled, and closed in minimum time by machines! American Can Company New York, Chicago, San Francisco When writing to advertisers, say you saw it in this Journal XIV ADVERTISEMENTS nThousands of Plants Jhroughout the Natiqn ... ,., Index to Advertisers American Can Co...... XIII American Seal-Kap Corp'n... X':I~()· l, ' Bowey's, Inc...... VH Borden Company ...... IX l . Cherry-Burrell Corporatwn . . . IV Creamery Package Mfg. Co.. . . X Crown Cork anll Sea( Co...... VIII Difco Laboratories, Inc.: . Back Cover Diversey Corporation ...... XIV 1JP/~· ········ Klenzade Products, Inc ... '· . . . XVI if Oakite Products, Irfc. XV 0 ' ·MlEiSOt Pennsylvania Salt JVIfg. Co ..... XVII be tomJ\ete Bactericide 1 Schwartz Mfg. Co...... XII l...... Rinses Freely! Sealright Company ...... XI Sealtest, Inc...... XIX Nqri-Corrosive! Smith-Lee Co ...... XVIII Easy to Use! Standard Cap and Seal ...... II WRITE FOR FREE CIRCULAR! An illustrated folder which fully describes Waukesha Foundry ...... XVII DIVERSOL is, available upon request. Write for your copy today, Wiley ancl Sons ...... XV Economical! Winthrop-Stearns, Inc...... VII/~ \AJ Approved! Wyandotte Chemicals Corp .... Id HE DIVERSEY CORPORATION 53 W. JACKSON BLVD., CHICAGO 4, ILL. ht Canada: The Diversey Corporation (Canada) Ltd., Toronto, Ontario ADVERTISEMENTS XV "The best statement so far of American Why Low pH of \ practice and attitude In Its field." . \ ·-HAVEN EMERSON, M.D. Columbia University OAKI·TE 1 T BACTERICIDE FOOD CONTROL Kill$ ~ore Bugs ITS PUBLIC HEALTH ASPECTS by AS you know, a good sani- tizing agent should ·be James Houston Shrader, Ph.D. capable of destroying both pathogenic ·and non~patho Now in its third printing genic organisms. Oakite Bac Spanish and Italian editions .tericide does that with strength now in preoaration to spare . . . provides your equipment with protection against disease-carrying bac teria assures palatabl~ A broad discussion of why food control milk. is nec~ssary, what individual practices are concerned in such control and how con And what gives Oakite Bac trol measures are applied, is presented tericide superior bacteria-kill in this clear and comprehensive manual, ing power? It's the extraor Problems and principles of food control, dinarily low solution alkalinity technology, relation of food to public ... pH is about 8 (almost health, and food inspection principles neutral). The low pH char and practices are thoroughly .treated. acteristic of Oakite Bacteri~ cide assures almost instant CONTENTS release of available chlorine. That means maximum sterili Problem of Food. Control; Food Tech zation takes place during nology; Relation of Food to the Public germicidal treatment. Health; Control Measures;. Milk Produc tion; Milk Certification; Milk Pasteuri zation; Ice Cream; Butter; Cheese; Booklet FREE Concentrated Milks; Other Dairy Prod ucts; Meat and Its Products; Poultry; Facts about the use and solu Eggs; Fishery froducts; Cereals and tion strengths of Oakite Bakery Products; Fresh Fruits and Vege Bactericide are outlined in the tables; Preserved Foods; Appendices; Oakite Dairy Booklet. Send Index. for your FREE copy today. 513 pages 6 by 9~ $4.50 OAKITE PRODUCTS, INC. 38C Thames Street, NEW YORK 6, N.Y. (j 'Technical Represenlali"t'es in Principal Cities of U.S. & (:anada JOHN WILEY & SONS, Inc. 440 Fourth Avenue, New York 16, N. Y. XVI ADVERTISEMENTS ', I Sekd:!ieallr .,Protection BALANCED PRODUCTS ~ t3o.111f-LLete DAIRY PLANT SANITATION Products and methods for bet 0 ter efficiency in food and dairy plant sanitation, develop~d by KLENZADE chemists, are today pacing the way in modern food plants everywhere. The new, scientifically-balanced sanitation D.oM dairy to .doorstep, milk contamina products of KLENZADE are r~on by contact has been largely elim inated. It is after delivery that the most used and endorsed by the lead widespread danger exists. Fork-prying and ers ... for complete sanitation. finger-pushing methods of uncapping can often result in pollution, particularly in public places. Write for further information on If the conventional outer cap is discarded, the pouring lip becomes vulnerable to both hand the KLENZADE laboratory, en and air-borne germs. gineering, and chemical supply- Seal-Kap closures minimize these dangers. Seal-Kap twists off easily-no prying with finger service plan. 1 or fork. And it snaps back on as often as neces I .sary for last-ch-op protection. Except when in use, the pouring lip need never be exposed to air. •lENZADE · . . Seal-Kap's single-operation sealing and cap ., . ping also makes it advantageous for dairies to 0 kLENZADE PRODUCTS supply the public with this post-delivery pro INCQitP()Jt .. TI!_D _-. tection. \ BELOIT, WISCONSIN I g~A~ 1 T~6u~~~¢"0~fH 5¢3c~¢~~lesNmv~~~AWa I BRANCH OFFICES, WA.REHOUSES A.NO DISTRIBUTORS AMERICAN SEAL·KAP CORPORATION IN PRINCIPI\L CITIES·THROUGH.OUT THE NATJON 11-05 44th Dri~e, Long Island City I, N. Y. When writing to advertisers, say you saw it in this Journal ADVERTISEMENTS XVII () '>.._ Waplfesha Stainless Steel 100% SANITARY PUMPS Win the Stamp of Approval WAUKESHA Stainless Steel ends hard scrubbing. A quick rub restores the original luster of the metal, makes it nursery-clean. WAUKESHA 100% Sanitary Pumps ore always ready for action, always ready for inspection. With fore men, superintendents, owners, Boards of Health, it's WAUKESHA Stainless Steel 100%! You won't find a sanitation program today that is much simpler thim the B-K WAUKESHA FOUNDRY CO. Plan ... at such low cost. You will get WAUKESHA, WISCONSIN results with it, if you follow the easy direc tions. But remember..__no system can. pro 100% duce these results without a certain amount ~ SANITAR,Y of cleaning and good old fashioned PUMPS elbow grease. ~ Dependable 'roduct of a Jtespo"s~bfc Manufacturer The ·B-K Plan stresses, after use, first the rinsing of utensils and equipment in cold water and then the ·scrubbing in hot i L) water containing soapless General Manual Kleanser. Before milking, rinse milking machines, and utensils, and wipe cow's udder and teats with ·efficient, inexpensive I B-I( solution. These simple steps. have helped many; average-size farms get sur prisingly lo~ counts. . . B-K* Chlorine-Bearing Powder contains 50% available chlorine. It speedily sani tizes dairy 'utensils and reduces the number of bacteria that result in poor quality .... * thermodurics and others. General Manual Kleanser loosens milk solids and really cleans. Farm operating costs re;main high ... and past expericrnce shows that milk prices are sometimes J'ied1iced without a proportionate lowering of costs. Recommend the simple, economical B-K Plan and you will help both farmer and city mill~ supply. Literature explaining the role of bacteria in milk and their control is available for farmers. Programs of education also on request. Send for them-by writing to B-K Division, Pennsylvania Salt Manufacturing Company, 1000 Widener Building, Phila- delphia 7, Pa. · ¥'Reg, U.S. Pat. Off. ·* When writing to advertisers, say you saw it in this Journal XVIII ADVERTISEMENTS Milk Twice Capped. is Twice Protected by SHdt4-~ee "CELLOPHANE" ~~ e Fresh, sparkling "Cellophane" Hoods protect th~ inner seal o~ safety ••• safeguard the vital finger-grip area. e They're Dust-proQf ••• Weather-proof .•• TAMPER-PROOF! e Nationally approved by health aut~orities! 1)~~~ BETTER HEALTH-. •• _BETTER LIVING ••• by / .~~~==~====~======ii ''0 KEEP ABREAST of the new developments in milk ~echnology through the Journal of Milk and ~9od Technology I Join the lnt.ernational Association of Milk Sanitarians () For particulars, see page 174 When writing to advertisers, say you saw it in this Journal ADVERTISEMENTS XIX Ordinary housekeeping is not good enough for any Sealtest Dairy; Every piece of equip ment must be washed, scrubbed, scoured and sterilized every night. E:very nook and cranny of floors and walls mu~t be made spotlessly clean. Miles of piping must be dismantled and thoroughly cleansed before the next day's flow of mille. , You milk sanitarians know how important · -cthis super-cleanliness is. We of Sealtest know SEALTEST, INC. 230 Park Avenue, New York City that it has contributed immeasurably to the position of quality leadership which Sea.ltest Mille has won in the dairy industry. When writing to advertisers, say you saw it in this Journal Detection of COLIFORM BACTERIA BACTO-VIOLET RED BILE AGAR is recommended in "Standard Methods for t,he Examination of Dairy Products" for the direct plate counil' of the coliform bacteria. This medium is especially prepared for direct enumeration of coliform bacteria in water, milk and other dairy or food products. Upon plates of medium prepared from this product subsurface colonies of the coliform types are generally surrounded by a reddish zone of precipitated bile. Due to the inhibitory action of the medium toward other types accurate counts are obtained after incubation for only 18 hours. BACTO~BRILLIANT GREEN BILE 2% is recommended for the detection of coliform bacteria. This / medium conforms in every way to the brilliant green · lactose peptone bile described in ''Standard Methods for th<: Examination of Dairy Products'' and in ''Standard Methods 0 ~ I of Water Analysis' ' of the American Public Health Association. Results obtained by the direct inoculation of water, milk and dairy products or other food materials into fermentation tubes of this medium are reliable and accurate. BACTO-FORMATE RICINOLEATE BROTH is also employed for the detection of coliform bacteria. The medium is used in fermentation tubes which are inoculated directly with the sample or dilution. Bacto-Formate Ricinoleate Broth conforms to the "Standard J\Iethods" formula. 1 Specify "DIFCO" I THE TRADE NAME OF THE PIONEERS In the Research and Development of Bacto-Pepfone and Dehydrated Culture Media . ·RJE..c.D LABORATORIES CE l:..bJTROIT 1, MICHIGAN Printed in U.S. A. Division of Dairy Products ' ·~------~~-----~------R~·