JOURNAL OF MILK AND FOOD TECHNOLOGY

Official Publication of the

Internationalial Association of Milk SanitariansS (Association Orsanized 1911)

Office of Publication 374 Broadway, Albany, N. Y. Entered ae 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, 50 cents.

(For complete Journal Information, see page 118)

Volume 10 March-April, 1947 Number 2

CONTENTS Editorials Page No. Licensure, Registration, Certification...... 63 Food Sanitation...... 65 A Need—An Opportunity...... 66 Abstracts of the Literature of Milk and Its Products During 1946— R. H. Maybury and J. H. Shrader...... 67 Milk Transportation Tank Cleaning and Sanitization—C. A. Abele and Leo Randolph...... 92 The Minimum Sanitary Requirements of the National Cheese Institute and How They Work In Practice—E. L. Reichart...... 98 Some Observations on the Use of Roccal-—Leon E. Mull and E. L. Pouts 102 The Utilization of Whey—Lloyd K. Riggs...... ' ...... 105 Symposium Present and Future Status of Milk Plant Equipment and Materials— R. D. Britton...... 109 Thermometers and Controls—R. E. Olson...... I ll The Milk Bottle Supply Situation—J. W. Saybolt...... 114 New Books and Other Publications...... 117 Information Concerning J o u r n a l o f M i l k a n d F o o d T e c h n o l o g y ...... 118 Affiliates of International Association of Milk Sanitarians...... 119 Officers of Associated Organizations...... 119 Associated Illinois Milk Sanitarians—Resolution...... 120 Fellowships for Physicians and Engineers...... 121 Thomas G. White 1867-1946...... 122 New Members...... 123 "Doctor Jones” Says— ...... 124 Index to Advertisers...... XIV Copyright 1947. International Association of Milk Sanitarians VI A dvertisements

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

Volume 10 March-April, 1947 Number 2

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

Licensure, Registration, Certification

e seem to be in an era of organization. We observe that relatively small W groups, if controlled by an aggressive leadership, can impose their will on the great body of the inarticulate public. We saw this in the politics of Germany and Italy; we see it in Russia today; we live with it here in America in the labor groups; we see it increasing among the professional people. Are milk and food sanitarians immune or susceptible? The question as to what the milk and food sanitarians think about all this will soon face us squarely. We might as well begin to think about it now. Already, there is a bill before the Ohio legislature for the registration of chemists (and also others before other legislatures) who are in responsible charge of operation affecting the public health, safety, and welfare. Milk inspectors are mentioned as being included in this category. Each such person would be required to establish his competence. This subject is a live issue in chemistry circles. There is the usual argument about the need for protecting the public against incompetency, the desirability of receiving legal recognition of professional status, and the improvement of the economic position of the registrants. The advantages that have accrued to the medical, legal, and nursing professions are cited. On the other hand, we hear that “grandfather” clauses and other loopholes leave the back door open, that such registration has not raised the professional or economic status of plumbers, embalmers, barbers, beauticians, etc. They say that it is the old story of the ins versus the outs—the competent and recognized personnel do not need official stamp while the new-comers seek an easy, stream-lined, accelerated path to approval. 64 E ditorials

As we see the matter in this relatively early stage of our consideration of the problem, there are certain facts that seem to stand out. The following may or may not be listed in their order of importance. First, we see that the field in question becomes defined. This may be a good thing. It certainly would help the professional organizations to establish requirements for membership. Then the educational institution could (and probably would) set up curriculum requirements for the training of students in that particular field. Then restrictions to licensure or registration are imposed by the controlling organization or department or governing body. This operates to limit the supply of available workers, creating an employment demand that is forced to raise the economic status of the individuals who qualify. Illustration: physicians, veterinarians, engineers, nurses, pharmacists, registered plumbers, certified public accountants. In this connection we see this tightening of fields produces the stimulus for creating new fields in order to circumvent the hardship imposed on the public by such restrictions on service. For example, there is chiropraxy, the cults, and “practical” nursing. The efforts of the medical profession to close the door to un-orthodox practise merely created new doors which are being legalized right and left by the formation (through politics) of other boards of registration and license. And the public are being humbugged just the same, this time by an“-oxy” or “-ism” instead of by the itinerant “doctor” with his patent medicine kit. Again we note that the plea is made for the protection of the public. This sounds fine—and does indeed possess merit. It is one of those arguments that proves too much and so loses much of its force. In this connection ‘we think of those barriers to the interstate shipment of milk and its products imposed at the instigation of milk sheds to restrict local markets to neighboring supplies— in the name of public health. On the other hand, licensure is overwhelmingly responsible for the present high standard of milk technology, safety measures, and building operations. In general, it seems to us (at this time) that where a person actively engaged in the practise of his profession, as when in business for himself, licensure might be a useful control. But when he is employed by a firm or organization which itself is under license (e.g. a milk plant) or by a health organization (e.g. a health department) the licensing would be a needless form. If profes­ sional approval is desired, this could be secured by certification or registration with a national organization of professional colleagues which would issue certificates to those persons who meet the requirements set up by the respective board. Registration may be considered to be an act of simply being listed on some publicized roster having no legal significance. Certification can be accorded by a national body of professionally competent colleagues or experts. Licensure indicates recognition by some legal body that is authorized to enforce its standards. In the first two cases, the control of standards is in the hands of the professional groups themselves, whereas the third case is in the hands of official bureaus. Legislative enactments are notorious in their character of almost never being rescinded. It is smart to make haste slowly in this matter. J. H. S. J ournal of M ilk and F ood T echnology 65

Food Sanitation

« τ INE upon line; precept upon precept. Here a little, there a little”—and so, L at long last, the public are beginning to bestir themselves concerning the need for food sanitation. The excellent work of the Public Health Service in publishing its yearly reports on disease outbreaks conveyed through foods is building up a mass of information which is beginning to receive attention—and to stimulate action. Recently one of the great national monthlies 1 published a strong article entitled “Disease a la Carte”. This pointed out the responsibility of the restaurant eater to demand food that will not produce disease. The publication then backed up the article with a full-page advertisement in a nation-wide string of daily newspapers in order to bring this article to the attention of many readers. It pointed out that 25 percent of all food produced in this country is eaten in restaurants and that 65 million Americans eat at least one meal a day in public places. It called for the adoption of adequate restaurant codes, training courses for food handlers, staffs of trained inspectors, and newspaper reports of bacteria counts in restaurants. It held that the consumer should be made to feel safe in eating out. Hussemann and Tanner have just published a study of the food-borne reports of the U. S. Public Health Service.2 They did not include outbreaks caused by chemicals and shellfish, and otherwise limited their tabulation to outbreaks that were definitely traced to foods. During the past five years, the number of outbreaks traced to bacteria have more than doubled. The five organisms most frequently incriminated (arranged in decreasing order) were S ta p h y lo ­ coccus,, Streptococcus, Salmonella, the S higella, and Eberthella typhosa. The first of these is the great threat, and outbreaks from S alm on ella organisms are increasing. It is to the credit of many restaurateurs that they are keenly aware of their responsibilities. Health departments are organizing to help train food handlers as to sanitary practises. Jamieson, Chen, and Willigan have published a suggestive article 8 entitled “Seeing Is Believing in Sanitary Con­ trol”. They describe a portable kit that can be taken to a restaurant for examin­ ing eating utensils, in situ , and a display culture rack which is left in each establishment showing bottles of culture media which have been streaked by swabs from the utensils. The employees are reported to be impressed by what they see. This is an additional step in education. Rockford, Illinois is reported to be using it effectively. This epidemiological problem is important, is increasing, and needs drastic measures. J. H. S. 1. Woman's Home Companion, December, 1946, (Reprints of the follow-up advertisement are available from the above magazine). 2. J. Amer. Dietet. Assoc.» 23, 16-21 (1947). 3. Canadian J. Pub. Health, 37, 90-96 (1946). 66 E ditorials

A Need—An Opportunity

h e immense amount of investigation, study, and research that has been T devoted to milk and its products almost staggers the imagination. Literally hundreds of titles appear in the literature eqch year, coming from research organizations all over the world. What is becoming of this work ? It is certain that no one person can hope to cover all this information—and yet much of it should be utilized. Most emphatically, we do n ot call for a moratorium on new work in this field. What then ? Publish it in a form that can be made available to every one who is interested. How ? By whom ? Let us digress a minute. In the several great disciplines of science, we see compilations of technical information that are price-less. Each exerts an influence in its respective field that is analogous of that of the Bible to religion. Actually, chemists call the set of Beilstein’s Organische Chemie, the chemist’s bible. The physicists have their International Critical Tables. The milk industry has nothing that even approaches such undertakings. Is this omission due to a lack of interest or a lack of financial resources or a lack of facilities. Lack of interest? No. The great volume of annual publications attest the degree of interest. Financial resources? The milk industry compares favorably with the steel industry in financial strength. Facilities ? The great libraries and research institutions of Washington house books, journals, reports, reviews, dissertations. Where do these considerations lead us? Right up to the Milk Foundation. This is the regime of the reorganized association of milk dealers and its head­ quarters is now in Washington, D. C. Its secretary is acquainted with the technical language and the specialized outlook of scientific workers. He has shown ability and industry in following through in numerous technical projects. The Foundation would make a great contribution to its own industrial field if it would undertake to do a first class job in making available the milk literature of the world. First, we need a monumental treatise on the known facts about milk and its products. This should be kept up to date by frequent supplements, as now done in various other fields. In addition, it could do well by publishing an annual review of the world’s literature. The need, the organization, the place! J. H. S.

The Executive Board has selected Milwaukee, Wisconsin, as the place of meeting for the thirty-fourth annual meeting of this Associa­ tion, October 16-18, 1947. The meetings and headquarters will be located at the Hotel Schroeder. Members are advised to write now for reservations for rooms, as a large attendance is expected. J. H. Shrader, Secretary-Treasurer 67 Abstracts of the Literature of Milk and Its Products During 1946 R. H. M aybury and J. H. Shrader Wollaston, Massachusetts (Abstracts of the literature of food sanitation will appear in our May-June issue.)

b s t r a c t s as published in several out refrigeration for three days, report A. journals during- the year 1946 are Bertrand and Lemoigue and still have the basis for the following summary of no objectionable odor, color, nor bac­ literature in the field of the dairy in­ terial survival (3). dustry. Consequently many of these Browne estimates sucrose and lac­ papers were printed in 1945. How­ tose content of mixtures, particularly ever, the summary is not restricted to sweetened condensed milk, by a either of these calendar years. Limited method based on the fact that NaHSO3 space made it impossible for us to in­ decreases the optical rotation of aldose clude all articles that are worthy of sugars (4). mention, but we estimate that about Erroneously high total solids values four-fifths of the available literature by the Richmond formula occur since has been covered. a milk adulterated by skimming along The following abbreviations have with watering can have the same sp. been used: gr. as genuine milk according to Desai CA means Chemical Abstracts, vol. and Patel (5). 40 (1946) Antergan (N-dimethyaminoethyl-N- DSA means Dairy Science Abstracts benzylaniline HC1) is colorimetrically (1946), volumes' 7 or 8 determined in milk by Dubost ( 6 ). JDS means Journal of Dairy Sci­ Boric acid as a preservative in milk ence, vol. 29 (1946) can be detected by a flame test reported JMT means Journal of Milk Tech­ by Goding and Cason (7). nology, vol. 9 (1946). The accuracy of the Hillig method In a few cases, the volume and year for determination of lactic acid in milk of a reference is different from those is found by Gould not to be affected by of the year 1946; specific publication heating prior to analysis ( 8 ). data are fully given. Determination of citric acid in milk and cheese by Gunner and Emilsson A n a l y s i s involves bromination of the milk and A trustworthy method for the de­ cheese filtrates followed by liberation termination of the amount of crystal­ and measurement of the bromine (9). lized fat in cream reported by Adriani ■ Preparation of a very pure whey and Tamsma is based on colorimetric protein by treatment of milk with measurement of the latent heat of NaCl and HC1 is reported by Har- crystallization of the fat ( 1 ). land and Ashworth, who also found A colorimetric procedure for de­ that 95 percent of the whey proteins termination in milk of total protein, or are denatured by 45 minutes of heating of casein alone is reported by Alvarez at 80 degrees ( 1 0 ). and Medin R. to replace advan­ Heinemann states that a dairy tageously the Kjeldahl and Deniges product containing more than 2 0 per­ methods (2 ). cent moisture cannot be satisfactorily Milk treated with 60 mg/liter of tri- analized using the Karl Fischer re­ chloramitromethane can be kept with­ agent ( 1 1 ). 68 A bstracts of Milk L iterature

That fat acids in glycerides of milk the results with 80 percent cream ob­ are distributed in a pattern of widest tained by use of the Kohman Calcu­ possible distribution is the postulate of lated Method, a rapid control test Jack, Henderson, and Hinshaw de­ suitable for billing purposes (2 1 ). rived from low temperature milk fat A colorimetric method for NH 3 in precipitation data ( 1 2 ). . fluid arid dry milk capable of satisfac­ Kreveld describes an improved tech­ tory reproducibility is based upon re- nique for counting fat globules in milk tion of NH 3 with alkaline phenol and which makes use of a slide and cover sodium hypochlorite, reports Choi, glass etched with lines (13). et al. (2 2 ). The phosphatase test can be adapted Homogenized and unhomogenized to the detection in cheeses of raw or milks with 3.2 and 4.4 percent fat improperly pasteurized milk, reports content was analyzed by the Mojonnier Lampert (14). and Babcock tests by Harland and Heat-labile sulfur can be detected Davis who found an average discrep­ and roughly determined in milk by a ancy between the two tests with method reported by Lea, in which homogenized milk of 0 .1 0 2 percent nitrogen gas carries sulfur from the (23). milk solution to a zinc acetate solution The Sharp and Hart equation for through which it is bubbled (15). calculation of total solids in milk is in Unsatisfactory determination of milk error and is corrected by Herrington solids content of bread by methods em­ to yield values about Y\ percent higher. ploying solvent extraction (which fails The corrected equation: to recover all the fat) and of butterfat Total solids = 1.2537 Fat + content by steam distillation methods 268.0 (Q + 3) are reported by Munsey (16). Qt 1000 The fat content of milk chocolate where Q = Quevenne readings (24). was determined by Offutt who com­ pared a modified technique of Hillig’s Milk heated for one hour at 116° C unified method with a modified Roese- was found by Gould and Frantz after Gottlieb method, the latter yielding correction for retention to contain results about 1 percent lower (17). 9.9mg of formic acid per 100 ml which More accurate values for the phos­ represented -49 percent of the total phatase content of milk and cheese are titrable acidity increase (25). obtained according to Horwitz by The determination of salt in butter modifying the Sharer laboratory phos­ and new cheese is reported by Ar- phatase test to give a two-fold increase buckle as more accurate using a mer- in the amount of phenol produced over curimetric titration method with S-di- the present Sharer test (18). phenylcarbazone indicator. The method Traces, of Cu in milk are determined is not adaptable to Cl determination in by Cranston and Thompson using an milk or in sterilizers or where diges­ ion-exchange resin in conjunction with tion of the sample is required (26). a polarographic measurement (19). In performing the resazurin and Nicloux’s method for determination methylene blue tests with raw milk, of alcohol is modified and adapted to Davis, Jones, Newland, and Wilby re­ fermented milk by Teixeira e Silva by port that allowing the temperature to use of K2Cr20 7 with H 2SO4 to pro­ fall below 37.5° will favor very good duce a bluish green to yellow green or very bad milks whereas milk of fair color (2 0 ). to good bacteriological quality will be Using as a standard the very accu­ given lower scores (27). rate Mojonnier Method of testing 80 Microbiological assay of dry skim percent cream, Heinemann approves and whole milk, evaporated , milk, J ournal of M ilk and F ood T echnology 69

fresh milk, and casein for amino acids to determine its preserving action in gives values not markedly different milk (35). from chemical analytical methods ac­ An outbreak of malty taint in milk, cording to Hodson and Krueger (28). caused by Streptococcus lactis, was A satisfactory apparatus for the controlled by rigorous sanitation at the preparation of butter samples for farm as reported by Davis, Jones, analysis described by Meuron features Wilby and Granfield (36). a rotating, specially shaped blade in a The presence of two phosphatases in cylindrical jar (29). butter and buttermilk was concluded Titratable acidity in fresh milk is by Guittoneau, Chevalier, and Jerrouse caused by inorganic phosphates ac­ who observed maximum activity at a cording to Robinson and Samson (30). pH of 4.2 and at 7.6-7.8 , the former Modified Babcock tests with homog­ still active after heating to 73° for 50 enized milk were studied by Trout and minutes, the latter destroyed at 63°. Lucas in an effort to perfect a pro­ for 20 minutes (37). cedure that would eliminate the forma­ Acidogenic and ammoniacal fermen­ tion of curdy or charred material in tation in the artificial broad bean milk the fat column. Use of a water-alco­ is prevented by boiling the milk, La- hol mixture in place of the final addi­ barre and Poupart record (38). tion of water prevented the charring A gram-positive diplococcus believed effect (31). by Virtanen and Nikkila to cause malty The specific gravity of many pas­ flavor in butter by splitting pyruvic teurized milk samples tested by Walker acid forming acetic acid resembles is not in agreement with values by aroma bacteria in their behavior (39). Richmond’s calculation because milk Aromatic substances in milk such as has not stood long enough to allow biacetyl from oxidation of acetoin, are maximum contraction which results produced by Streptococcus diacetiloctis upon the solidification of the fat according to Carlinfanti (40). globules (32). Infantile cholera may result, warns Added water in milk is conclusively Guyot by feeding condensed milk that detected by observing the freezing has been contaminated, after opening point depression of milk (Hortvet of the can, by a lower yeast, a torula, test). The minimum value of this most carried by gnats (41). constant physical property of genuine Hussman states that B. putrificus, milk is 0.530 degrees. (Anonymous) one of the most dangerous spore-form­ (33). ing contaminants of milk, can only be The Mean value of the pantothemic effectively controlled in cheese making acid content in dried skim milk is by controlling the pH, maintaining, for given by Loy as 32.5 yg. per g. of Emmenthal, a pH of 5.18-5.50, for sample (368). Edam a pH of 4.8 (42). The action of phosphatase on casein Bacteriology which has been dissolved in KOH, A strange reaction in sterile milk buffered, and treated with pancreatin, (colored with methylene blue) is re­ is very slow and not unimolecular, re­ ported by Cross who warns of need of ports Lofgren (43). care in sterilizing milk lest a reaction The phosphatase of milk is a metallo- occur not of bacterial origin (34). protein reports Massart and Vanden- Of 2 anaerobic and 15 aerobic spe­ driessche, with zinc as the metal. The cies of bacterial spores, Bacillus cereus, phosphatase is inhibited by KCN and B. mycoides, B. albolactics, and B. cysteine, not inhibited by NaF, and is m etiens were relatively resistant to activated by Zn and Mg ions (44). penicillin used by Curran and Evans The effects of the fatty acids of but- 70 A bstracts of Milk L iterature terfat and corn oil upon growth of Acidified milk samples exhibited in­ micro-organisms depend upon the vita­ creased bacterial counts after incuba­ min and amino acid content and fatty tion, reports Waisman and DeSoriano acid concentration of the butterfat and (339) . oil, report Spector (45). The standard plate counts of the Caseolytic and lipolytic cultures that cream and skim milk separated from would thrive in butter at 8 degrees C raw whole milk were 65.6 and 125.5 were identified by Jezeski and Macy as respectively, report Ulvin, and Cree of the genus Pseudomonas, Flavobac-. (340) . terium, Alcaligenes, and Achromobac- The origin of lactic acid bacteria te r (46). important to cheesemaking is the sub­ Dahlberg interprets the more rapid ject of μ controversy between Thfini growth in pasteurized milk of coliform and Mo^imann (349). bacteria over all other kinds by point­ Bacterial counts of milk obtained ing out that the coliform bacteria are using thp standard agar and the modi- almost entirely recontaminants in pas­ field medium of Barkworth and Davis teurized milk and hence unlike other were nqt different, report Lax and bacteria present, have not been made Sesha (350). dormant by heating or refrigeration A mijk culture medium containing (47). papain is described by Buittonneau That acid alone in milk is not suffi­ and Cheyalier (351). cient to cause death of the tubercle Contrpl of dust contamination in bacilli is proven by Mattick and agar plates was effected by Gambrell Hirsch, who show that milk containing and Ostrolenk by attention to details of lactic acid producing bacteria but not laboratory construction and equip­ a antibiotic diplococcin is infective ment (352). (48a). In an improved Quebec colony Organisms in cheese responsible for counter described by Richards and epidemics of disease include E. typhosa, Heijn the colonies are seen against a the Salmonella group, Clostridum bo- dark fiejd (353). tulinum, and steptococci, reports Fa­ Resazurin disk values compare fav­ bian, in suggesting a combination of orably with mean colony counts, report pasteurization and a 90-day holding pe­ Golding & Jorgensen (354). riod to combat spread of viable bacteria The resazurin and methylene-blue by cheese (48b). tests compared somewhat similarly as Microscopic examination of producer measures of the keeping quality of samples of milk from cows for the presence of long chain streptococci is milk, report Anderson and Wilson reported to be reliable by Johnson and (355). Bryan (299). Staining with acridine orange is re­ High coliform counts in milk before ported by Strugger as eminently suited pasteurization call for increased atten­ to the examination of milk (356). tion to the pasteurization process and Estimation of bacteria and of the subsequent handling of the milk points nitrogen distribution in cheese is facili­ out Craige (300). tated by use of sodium citrate solution, Origin and control of thermoduric report Enudsen, Sorensen and Overby. and thermophilic bacteria found in milk (357). are reported by Fabian (332). Plate counts are given by Hiscox for An ingeniously devised set of equip­ milk powders reconstituted with warm, ment for determining the thermal death cold, and sterile water (358). range of bacteria in milk is described Plate counts of dried milks recon­ by Gilcreas and O’Brien (333). stituted in different ways and at differ­ J ournal of M ilk and F ood T echnology 71

ent temperatures are reported by butter as found by Sjostedt and Higginbottom (359). Schetty (56). Aneurin in cow and goat milk is de­ Analytical constants for ewe butter termined by using the thiochrome and listed by de Mingo and Calles include manometric, analytical methods, accord­ Polenske value (5.45), Grossfeld short ing to Dejong (367). acid number, (44.14) and Grossfeld Milk is reported to contain the butyric acid number minus short acid enzyme fibrinogenase by Buruiana number (24.34) all of which are key (370). criteria in differentiating between ewe and cow butters, the ewe butter values Butter being higher (57). The flavor of butter is determined Analysis of samples of Indiana but­ to a large extent by the flavor of the ter over a nine year period by Gregory cream from which it is made according and Horrall revealed a general trend to Babel (49). toward more samples having 80.00 to Summer butter contains a fat soluble 80.99 per cent butterfat, a similar trend substance, not a known vitamin, dis­ toward a lower salt content and re­ tilling in the higher fraction containing vealed little correlation between mold acids of 14 and more carbon atoms, mycelium count and organoleptic which Boer, Jonsen and Kentie de­ quality (58). scribe as growth promoting (50). Peroxide number and aldehyde num­ Two methods of continuous butter­ ber, varying from 0 .0 to .6 for the making are described by Gemmill, each former, 0 .0 1 to 1.61 for the latter, for characterized by removal of all liquid Norwegian butter tested by Storen and as. skimmilk rather than buttermilk Dovle showed 8 8 percent correlation. (51). The values 0.16 and 0.15 respectively In a study of causes of gumminess are normal values for Norwegian and off-flavor in southern butters, com­ creamery butter, little correlation ex­ parative values for percentage fat in isting between the values (59). cream, acidity of cream, pH of butter The fishy and oily taste of Finnish serum, hardness, and melting point of butter, attributed to the Fe (12.32 butter, etc., for Texas butters and sev­ y/g) and Cu (0.81 y/g) content can eral northern state butters are tabu­ be remedied, as reported by Storgards, lated by Hanson, Arbuckle, and by addition of buffer salts which raise Shepardson (52). the pH from 4.5 to 6.0 (60). The determination of gas content of In preparing butter samples for butter in a modified procedure of Hills analysis one must avoid cooling after and Conochie makes provision for free the sample has been softened, warns and dissolved gas (53). Vorhes, lest segregation take place Uneven salt distribution in butter (61). Undissociated propionic acid very correlated generally with maximum definitely inhibits the growth of molus, bacterial activity, mottling of color, ac­ reports Olson and Tracy, in recom­ cording to Hoecker and Hammer, mending the use of the acid in treating whereas abnormal flavor was found in butter paper wrapping (62). butter lacking uniform moisture dis­ Metallic flavour developed as the tribution (54). main defect of butter kept in rusty Reid discusses the prevention of containers, reports Hamilton (273). various odors in butter (55). Use of carotene for coloring butter is Moisture and light are responsible found satisfactory by Swartling who for increases in acidity and rancidity urges means of reducing the cost of respectively in both cocoa and cow carotene (274). 72 A bstracts of Milk Literature

Dunkley and Wood discuss stand­ The known constants for butterfat ardizing the pH of butter with car­ are tabulated by Petersen, with data bonate neutralizers (275). indicating seasonal variations in re­ The Calcium balance in rats was fractive index and Reichert-Meissel found negative when butter or mar- number (70). . garine were included in the diet, A dry butterfat product described by reports Westerhind (313). Wiley and Coombs has good keeping Continuous buttermaking processes quality even in the tropics without are presented by discussion of the op­ refrigeration (71). eration of various pieces of equipment Physical stability of frozen cream is (325). helped by use of freshly drawn milk, Butterfat proper maintenance of the milk, quick . The properties and preparation of freezing, and low temperature storage a satisfactory New Zealand dry but­ all these factors related to the preserva­ terfat similar to the ghee of India are tion of small unclumped fat globules, reported by Bamicoat (63). report Bell and Sanders (72). A dry butterfat product, liquid at Feeding cows cottonseed oil in­ icebox temperatures, and maintaining creases the fat content of the milk only most of the original butter values is for a short period after which time, as described in a patent granted to Bux­ Davis and Harland observed, the fat ton (64). content returns or drops below nor­ Hydrogenation of butter fat as re­ mal (73). ported by Kentie and Nanta is accom­ A satisfactory hardened butter sub­ plished in alcohol solution at 40° in stitute described by the Australian 2 hours time under 1 atmosphere with government is composed of 94 per cent 15 per cent Raney nickel. No reduc­ butterfat, 3 per cent peanut oil, and tion of the carboxyl group occurred 2 per cent dried skim milk and 1 per (65) . cent salt (277). Repulsive forces between milk-fat Casein globules are demonstrated by Kreveld by comparing the actual count of glo­ Iodinated casein fed to cows pro­ bules in a unit sized cell with the duced increases in milk production count assuming random distribution by 16-33 percent with minimum body (66) . weight loss. Certain more active sam­ Butterfat losses to the buttermilk in ples of iodinated ardein (from ground the churning of cream are placed by nuts) produced similar weight loss, Mortensen at the average value of while other samples of iodinated ardein 1.35 per cent and are greater with and samples of iodinated ox blood plas­ 2b per cent cream than with 33 per ma were ineffective in producing milk cent cream (67). gains (74). The fat globules in cream are in the Blaxter describes the results of an majority composed of crystallized fat extensive experiment in which cows and are large in size in contrast with were fed iodinated casein in 30 g. fat globules of skim milk which are daily doses. The mean increase in liquid fat and small sized as reported daily milk yield was 5.44. The diet by Mulder (6 8 ). caused loss in weight but had no effect Rats fed butterfat rations showed on the incidence of mastitis, lameness, greater average consumption of the or abortion (75). ration and thus greater average gains Casein utilization in mice was en­ in weight than those fed com oil hanced reports Bosshardt, Ayres, rations, report Parrish, Shimer, and Ydse, and Barnes, by factors contained Hughes (69). in two liver fractions (76). J ournal of M ilk and F ood T echnology 73

The thyroxine content of iodinated land containing 80-85 per cent free casein is determined by Reinecke amino acids and 15-20 per cent low- et al. by first hydrolizing the casein molecular weight peptides was suf­ with 40 per cent barium hydroxide, ficient to maintain the nitrogen reten­ extracting with butanol, and then de­ tion in rats tested (85). termining the iodine content of the The manufacture of rennet and acid extract. Iodinated casein preparations casein is discussed and tests are sum­ can be made that contain 3 to 4 per marized (291). cent thyroxine, 20 to 30 times the con­ Casein is dried by infra-red lamps tent in U.S.P. thyroid material (77). with half the energy expenditure re­ Methionine supplied by casein is quired using coal as a source of heat suggested by Mason, Theophilus and (292). Noller to explain the excellent growth characteristics of a rice diet plus but­ Cheese ter with casein for superior to either Advantages of low temperature butter or casein alone with the rice. curing (below 40 degrees F) of Rice plus butter alone has adverse cheese as against high temperature growth effects (78). (60 degrees F ) are discussed by Tough casein curds are precipitated ErecsOn (8 6 ). from a mixture of dried and fluid skim Mysost cheese from goat or goat milk in a patented process described and cow milk is described by Fischer by Oatman (79). (87). The nitrogen of acid hydrolyzates Supplementary surface salting of of casein was largely retained and cheese, necessary to develop the de­ utilized when injected into hypopro- sired flavor, tends to increase H 20 teinemic dogs, stated Frost, Heinsen, content of the cheese, reports Hos- and Olsen (80). tettler et al., who overcome the latter L . casei factor (folic acid) combinedeffect by increased heating and stirring with 18 per cent casein-containing diet of the curd (8 8 ). was reported by Kornberg, Daft, and Minas cheese was studied by Rogick Sebrell to be effective in correcting with attention to maturation changes granulocytopenia, a casein deficiency which revealed decomposition of the disease, in rats (81). lactose after the 10th day (89). An aqueous dispersion of casein pre­ Factors considered by Hanson e t al. pared according to a patent of Smith, that affect the quality of short-cure can be. utilized in food preparations cheddar cheese include amount of ren­ (82). net used in coagulation, salt used, Heat coagulation of milk was shown methods of manufacture, temperature by Torboli to be due to a conversion and duration of ripening process, and of caseinogen to a dephosphorated washing pH values (90). material precipitated by the calcium The matting of cheese is related by salts (83). Harrison and Robert to the acidity Skim milk curd, which is 75-80 per addition of fat, rennin, steapsin, lipase, cent water, 10-15 per cent protein, protease, and amylose (91). 0.3-3 per cent lactose and other or­ Hathaway and Davis, in testing 27 ganic and mineral matter owes its food cheeses for the riboflavin contest varies value to its casein content, the most from 13.5 to 1.2 y per g. found goat, important protein present, and its Velveeta, Mel-o-Pure and Liederkranz flavor to the lactic acid as reported by highest in content, cream cheese low­ Vidal (84). est (92). The dialyzate of an enzymically Cheddar cheese retains about 61 per hydrolyzed casein reported by Wret- cent of the original Ca, 53 per cent of 74 A bstracts of Milk L iterature the P, and 23 per cent of the riboflavin plain large decreases in or actual of the milk used in its preparation. stopping of the acid production ( 1 0 0 ). These retention values were almost the The volatile fatty acids in cheese same using pasteurized milk. Irvine can readily be determined by the Bryant et al. report retention values method of Kosikowsky and Dahlberg, for cream, cottage, brick, and blue a direclf distillation method ( 1 0 1 ). cheeses as well (93). A m|nimum of 60 days of ageing for Retention values: Cream—84.4 mg commercial cheeses such as cheddar per cent Ca., 8 6 mg per cent P., 280 y was reported by Gilman e t al. at suf­ per lOOg Riboflavin; Cottage—85 mg ficient assurance against finding viable per cent Ca., 146 mg per cent P., 288 y Brucella abortus organisms (102). per lOOg Riboflavin; Brick—57.7 mg The volatile fatty acids of cheese are per cent Ca, 58.7 mg per cent P., 27.4 y determined by a method reported by per lOOg Riboflavin; Blue—46.2 mg Smiley et al., which is based upon an per cent Ca., 43.3 mg per cent P., ether extraction followed by distilla­ 30.1 y per lOOg Riboflin. tion of the extract and of the residue Keilling found that rennet plays a (103) . definite part in the ripening of cheese Maximum vitamin A potency of from experiments in which diluted Wisconsin cheddar cheese was found rennet and curds were first heated to­ to occur in samples made in Septem­ gether (94). ber and October whereas minimum Control of the flavor of brick and values were found in the March-April related smear-ripened cheese can be period, report Higuchi and Peterson effected by regulation of the surface (104) . smear caused by various micro-organ­ Factprs affecting the development isms, Langhus Price et al. suggest of acid in cheese-making are discussed (95). by Platon (271). Proteins are responsible for the Cottage cheese curds made from pas­ binding of water in cheese curds finds teurize^ milk were washed, salted Mocquot from studies with curds in packed and frozen for storage, reports sugar solutions (96). Marqugrdt (278). Excellent quality cheese can be made Preparation of Serac cheese, a whey from milk pasteurized by heating to cheese of 80 per cent moisture, 3-9 160° F. by direct steam, reported per cent fat and 14 per cent to 20 per Marquardt and Yale (97). cent protein content is described by Ca and P values, considerably higher Hondiniere (279). in Swiss and Edam and cheddar Propionate brushed on the surface cheeses than in cream cheese and mis­ of cheese was reported by Dorsey to cellaneous types tested by Zahrudt, prevent mold formation for at least a Lane, e t al. bear no relationship to the year (304). state of origin or the flavor of the Cheese and curds in general evoked cheeses (98). greater volumes of gastric juices than Babel reports that slow acid pro­ did milk, found Poliskov, in experi­ duction and in some instances almost ments with dogs (315). complete cessation of and production Preparing cheddar cheese from pas­ in cheddaring of cheese result in the teurized milk is discussed in a pre­ presence of bacteriophage (99). liminary report which includes sugges­ A cooking temperature of 104° F. tions for speeding up the ripening for cheddar cheese results in retarda­ time (336). tion of acid development but Babel The effects on starters after heating, advises that this heating does not ex­ cooling, salting and acidifying were J ournal of M ilk and F ood T echnology 75

studied by Sjostrom by measurements largely of those acids of 18-20 carbon of Eh, bacterial numbers, and diacetyl atoms (108). formation (343). Garry and Wood review dietary re­ Theories and methods of bacterio­ quirements in human pregnancy and phage infection in cheese making are lactation. Over 400 references given presented by Whitehead and Hunter (109). (344). Evaporated milk stored at 100° F. Nichols and Wolf report widespread for seven months showed insignificant occurrence of phage attack in cheese lactic acid increase but did show a starters. Heating of the bulk starter marked titrable acidity increase 71.3 milk to 90° C for one hour allows a per cent attributable to formic, acid, large safety margin (345). reports Gould, Weaver, and Frantz Variable results obtained in at­ (109B). tempts to control the flavor of cheddar cheese by inoculation with L . C asei H ealth and Disease and .S’, crem oris are reported by Mc­ A milkborne outbreak of infectious Donald (346). hepatitis is reported by Murphy, Petrie A Sporotrichum is reported by Guit- tonneau and Haas to be a normal and Work (310). ripening agent for certain cheeses Whereas milk consumption in Massa­ (347). chusetts has increased, milk-borne diseases have decreased, reports Feem- Thermobacterium joghart as an ster (311) acidifying agent in coagulated and sub­ sequently sterilized milk proved a suit­ Migraine headache was caused by able culture medium for Roquefort milk in a patient with a 30-year his­ cheese mould (348). tory of the affliction, report Wolf and Unger (314). E vaporated Milk Underpasteurization of milk in South Evaporated milk allowed to remain Africa leads Pullinger to suggest in opened cans produces a discolora­ putting the process into the hands of tion with coffee found by Gould to be the government, a co-operative society attributable to the rusting of the can or a public utility corporation (320). and in no' wise to the amount of lactic The bacterial count in milk kept in acid (105). home refrigerators did not rise sig­ Condensed and evaporated milk nificantly until the eighth or tenth day, processing is described by Ray who a survey by Supplee-Wills-Jones Milk tabulates for French condensed and Co. revealed (338). English evaporated milk (106) : Thermophillic counts in commer­ cially pasteurized milk in Sao Paulo h 2o 25.5 67.47% were between 600 and 55,000 per ml, fat 10.0 9.10% states Rubens (342). protein 9.0 8.75% High incidence of tubercle bacilli in lactose 12.6 12.74% the milk of Cape Town leads Horwitz . ash 1.9 1.94% to urge compulsory pasteurization sucrose 41.0 .0 % (361). Finding that human milk is low in Brucella melitensis, found in cheese, vitamin C the first eight months of the caused twenty cases of brucellosis ac­ year, Bogdanova recommends a 100 cording to Sofia (362). mg. daily supplement of ascorbic acid An epidemic of septic sore throat at to lactating women (107). Salmon Arm, B.C., was milk borne as The fat acids of human milk ana­ traced by Bowering, e t al. (363). lyzed by Brown and Orians consisted Raw milk was a source of a wide­ 76 A bstracts of Milk L iterature spread scarlet fever epidemic in Copen­ of carotene than whole milk, a good hagen, reports Jepsen and Hansen source of riboflavin but is lacking in (364). ascorbic acid in tests by Holmes, Kuz- H uman Milk meski e t el. (117). Fifty percent of human milk samples Light colored honeys are reported showed inhibition phenomena ex­ by Lucas to be suitable for use in ice plained by Ballestero to be attributable cream (118). Ice cream stabilized by use of the to bacteria developed during lactation fat fraction after Musher’s patent is 110 ( ). ■ described as superior in quality (119). One of the bacterial flora of human Milk sherbets stabilized by addition milk reported by Ballestero is found of a high protein, low-starch oat frac­ strongly acidogenic, others are weakly tion after Patent 2,395,060 (Musher) so, the former showing inhibitory be­ havior towards growth of fecal spore­ are of excellent quality (120). bearing amerobic bacteria (111). Five new ice cream formulas neces­ The vitamin content of human milk sitated by recent sugar and dried milk shortages in Great Britain are given of mothers fed controlled and self- by Pompa-(121). chosen diets is extensively studied in a The sugar content of ice cream can series of experiments at Research Lab, be reduced 10 per cent to conserve Children’s Fund of Michigan. (Macy sugar report Pyenson and Tracy if e t a l.) Vitamin content of cow milk is compared with that of human milk milk-solids-not-fat or other solids are raised to improve texture (122). ( 112). Ice cream overrun is greatly in­ Neuweiler reports the absence of creased by an egg product patented by ascorbic acid oxidase in human milk (113). Scott and Parsons (123). The vitamin D levels in the milks Dried ice cream mixes made from of pregnant women reached a maxi­ skimmilk which had been fore-warmed mum of only 62 I.U. per quart when at 180° F. for 5 minutes before con­ given fish-liver oil (at most 480,000 densing, Pyenson and Tracy report, I.U. of supplement) report Polskin, did not develop oxidized flavor and Kramer, and Sobel (114). were very palatable after a year’s stor­ Dilution of human milk with as little age (124). as 10 per cent of cow milk (pasteurized Oral administration of penicillin but not boiled) can be detected as re­ using an ice cream base is reported to ported by Rodkey and Ball by testing effect satisfactory relief of the patient for the cow milk enzyme xanthine (283). oxidase (115). Palatable ice cream is possible with A valuable milk mixture substitute sugar content as low as 11 per cent for human milk is reported by Escu- reports Josephson (284). dero (316). Commercial ice cream formulas are supplied by Leighton (285). I ce Cream The Post-war trend in the frozen The total solids content of ice cream dessert industry is toward increased mix and of sweetened condensed milk quality, confirms the committee re­ are determined by Doan and Livak port (334). using the Dietert Moisture Teller, Bacteriological control of ice cream (which makes use of forced heated air) is covered by El-Gheriany and Kiani more accurately than by the Mojonnier (360). techniques of the “Official Method” Lactose (116). Crude and technical lactose suitable Ice cream is a much richer source for food products is manufactured J ournal of M ilk and F ood T echnology 77

from cheese whey by Webb and Rams- Curds from fresh whole milk which dell by clarification, concentration, had been boiled, cooled, and inoculated crystallization, and contrifuging of the with a small quantity of preformed whey (125). curds were found by Chitre and Pat- The effect of the rate constant of the wardhan to contain more riboflavin, equation for the first order reaction less nicotinic acid, and more thiamine represented by the dehydration of lac­ than the original milk (134). tose upon the distilling time required In studies on the heat coagulation in the totual method for determining of milk, Cole and Tarassuk found not moisture of dry milk products is dis­ only a characteristic difference be­ cussed by Choi et al. (126). tween goats and cows milk but also marked differences in the nature of the Margarine coagulum produced (135). Milk, raw or pasteurized, whole or Vitamin A in margarine can be skimmed was found by Cooperman- satisfactorily determined by an im­ proved type photo-electric photometer Ruegamer e t al. to be a good source of the monkey-antianemia factor (136). described by Bowen, Gridgemand, and Ongmann, who measure the absorption Soybean milk, nearly as good as of the SbCl3-vitamin A complex at cows milk, was prepared by De and 620 my (127). Subrahmanyan (137). Margarine fat composed of hydro­ The proteins: lipoids ratio in milk genated vegetable oils is digested to an is reported by Garino-Canina and identical extent (97 per cent) as but- Cassella-Jandolo as 0.97-1.02 (138). terfat, Deuel reports (128). Skimmed milk powder which had Fortified with vitamin A as reported been extracted with ether when mixed by Feigenbaum, margarine maintains with butter, margarine, corn oil, cot­ the full vitamin content six weeks tonseed oil, peanut, or soybean oil pro­ (129). duces with all the same growth effects Addition of small amounts of an in rats, reports Deuel, e t al. (139). aqueous mixture of lecithin, glyceryl Citrates are present in skim milk as monostearate, and cottonseed oil to tricalcium citrate reports Eilers and margarine reduces spattering and leak­ Jense. A method for quantitative de­ ing and improves texture, reports termination of citric acid in the pres­ ence of excess lactose is given (140). Stanley (130). Margarine manufacture is discussed Existence of a calcium caseinate- calcium phosphate double compound in by Feron who covers methods starting milk is shown by Eilers e t al., from materials, quality, and economics consideration of titration data, of ul- (131) . tramicroscopic observations, and of An efficient margarine factory lay­ flocculation data (141) . out described by Petrov includes a Skim milk, Headley found, produces Gerstenbert emulsifier, evaporation faster and more economical gains in cooling drum, and a vacuum mixer pigs when incorporated into the dry (132) . lot diet than did a protein mixture composed of 40 per cent meat scrap, M i l k 30 per cent linseed meal, arid 30 per Average indican contents of human cent alfalfa meal (142). milk, cow milk, and goat milk are re­ Goats milk contains the same amount ported by Aceto and Spinelli to be of fat and ascorbic acid as cows milk 30 y per cent, 124 y per cent and but less riboflavin, report Holmes, 192 y per cent respectively (133). Lindquist, and Greenwood (143). 78 Abstracts of Milk L iterature

Surplus albumen in cows diet did million units of vitamin D daily for not affect the quantity of milk or its 5 weeks, reports Hibbs et al. (154). milk fat content, report Inchausti, A satisfactory sterilized caramel milk Tagle e t al. (144). made by mixing a caramel base with Cow, sheep, and human milk aver­ plain and concentrated milk is reported aged 222 mg/liter of total choline, by Weblj and Hufnagel (155). 129 mg/liter of nonhydrosol choline, And as yet unidentified substance and 15-35 mg/liter of free plus com­ of low molecular weight responsible bined hydrosol choline, the choline in part for the cooked flavoring in substances being found mostly in the heated milk is indicated by dialysis ex- aqueous phase of milk, in studies by perimentjs on raw milk conducted by Kahane and Levy (145). Hankinson, e t al. (156). The action of milk lipase on tribu- Homogenized milk, when frozen and tyrin is suggested by Kelly as an in­ stored a( a constant low temperature dicator of rancidity in milk (146). remained normal for very long periods, Pitocin activates of the tributyrinase reports Babcock e t al., but when ex­ in both normal and rancid milk is re­ posed to room temperature for τ/ί hour ported by Kelly (147). and then stored at a higher tempera­ Significant gains in quantity and fat ture than originally flat or oxidized content of milk resulting from feeding flavor appeared on subsequent thaw­ cows concentrate mixtures containing ings (15f). 5.3 per cent fat leads Loosli, Maynar, “Excejlent” flavor milk took a long­ and Lucas to conclude that 1 lb. fat er time to' judge than did off-flavor intake per day increases the production milks as reported by Trout in studies of fat-corrected milk (4 per cent) 2.6 that led to the average judging time lbs. per day (148). of 7.2 seponds (158). Lipase breaks down into compounds Since sterilization of food products that off-flavor milk, according to Rob­ containing milk results in rapid coagu­ erts and Wylie, who give treatments lation of the milk protein, Webb and for the control of lipase in fresh Hufnagel recommend use of binders milk (149). to take up moisture, homogenization, Shimwell and Evans use as a use of iyhey protein, and sterilization clotting agent for milk a bacterial with a minimum of stirring to a proteinase, produced by growing bac­ smooth, heavy-bodied product (159). teria in a nutrient medium (150). H 20 2 in small amounts in milk as a preservative destroys the ascorbic The fluorine content of milk from acid, reports Bisogni and Calendoli cows given water containing 500 ppm (160). 1 of F did not exceed 0.5 ppm in test Rotary beating improved the texture conducted by Η. V. Smith, M. C. of the white sauces made from homo­ Smith, and Vavich (151). genized milk which tended to show Soates reports that persistent low separation of fat in the preparation of acidity in grade “A” pasteurized milk the sauces, report Tomson and Trout is a result of the loss of C 02 in slow (295); pasteurization (152). Alpine milk is higher in lactose, cal­ The electric conductivity of milk in­ cium and chloride and lower in phos­ creases on standing due to the lactic phate and casein than other French acid that forms. Tapernaux, Desrante, milk, reports Mathieu (365). and Bequet suggest deacidification by an electrolytic process (153). Miscellaneous Incidence of milk fever in dairy cows Sorghum roots and chaff are report­ was not reduced by administration of 1 ed by Barbera to be suitable for dairy J ournal of M ilk and F ood T echnology 79 cattle feeding since analysis reveals to 1200 IU/liter. Summer milk from the HCN content below the toxic pasture fed cattle averaged 1900 limit (161). IU/liter of 4 per cent milk (169). From a consideration of the com­ A milk beverage prepared after a parative values obtained in feeding patent of Jackson from cocoa, malt and cows tuberin and linseed oil cakes, whole milk retains original food value Bonnet, Gasnier, and Leroy propose and flavor and keeps well (170) . the feeding of tuberin as a remedy for Cobalt sulfate is recommended by the scarcity of digestible albuminoids Keener, Percival, and Morrow to cure which is responsible to a large degree a mineral deficiency disease in cattle for low milk production (162). exhibiting certain described symptoms Galactose utilization in rats fed (171). skim milk is greatly increased by the Coagulation of milk by rennin is not presence of fat as found by Bontwell affected following addition of 75 mg Elvehjem and Hart (163). per cent of Na dibutylnaphthalenesul- Injection of 174 y of labeled Cobalt fonate, probably, say Laporta and Mos- into the blood stream of a rumen fistula sini, because of removal of Ca ion as cow resulted in only very small a complex (172). amounts being found in the milk and A homogenized cream substitute is when injected directly in the rumen described by Mason and Justensen who none was found in the milk, as re­ emulsified vegetable or animal oils with ported by Comar 'et al. (164). aqueous vegetable flour suspensions No significant differences between (173). the quantity, fat content, or mineral Moore reports that the disturbance' content of the milk of a group of pas­ in the ascorbic acid synthesis in the tured cows fed a diet including mineral vitamin A deficient calf does not ef­ salts (CaCo3, Ca3, P 0 4 2, Fe2Os, fect the spinal fluid pressure (174). NaCl, MaCo3) and of a group not Vaccenic acid, an oleic acid iosmer fed the salts were observed at the end present in butterfat in considerate of IS weeks by de Man, Sjollema, and amounts was shown by Brouwer and Groshue (165). Jonker-Scheffener to be present in Potato leaf silage fed to cows in greater amounts when the cows were tests by Dijkstra resulted in satisfac­ fed summer rations than when fed win­ tory milk production (166). ter rations (175). # The protein requirements of cows Mare milk, Fredenberg reports on Oahu, Hawaii, where considerable analysis reveals, is low in protein fat proteine supplement was necessary was but rich in lactose, and thus cannot reported by Henke to be supplied by be used for infant feeding without ad­ air dried garbage, soybean oil meals, dition of 1 to 1.5 per cent cow milk and sesame-oil meal (167). fat (176). Refection in rats is not effected by In buffalo milk Ghoneim re­ an addition of a small amount of ports: protein percent=3.43-f-0.116X milk to a vitamin free diet. Hopkins fat percent heat value, (cal. per kg and Leader indicate that refection milk) =110.33 fat (percent)-j-278.63 never occurs in the presence of starch (177). or adequate vitamins (168). Goat milk as analyzed by Holmes AIV fodder was proven by Hvidsten et al., contains 137mg, percent Ca, to be the best source of carotene in 17mg percent Mg 170mg percent K, winter feeding of cattle, producing an 112mg percent P, 4.4 percent fat and increase of vitamin A in winter milk 3.4 percent protein (178). from 900 IU/liter of 4 per cent milk Dairy cows consumed less silage and 80 A bstracts of M ilk L iterature produced less milk when fed a phos­ In an experiment reported by Shep­ phoric acid treated alfalfa silage than herd, Woodward et al, cows fed when fed corn silage, reports Monroe rations partly or wholly composed of etal.(l79). various potato ensilages or rations of Milk production was similar from chopped raw potatoes showed good cows fed simple and complex grain gains in live weight and kept up their rations containing about the same pro­ milk production (189). tein content in tests by Monroe and Studies with Ca-deficient New Zea­ Krauss (180). land cattle showed doses of 80g Cu Rennet hysteresis in milk is ex­ S 0 4 non-poisonous, but 200-400g plained by Pyne by assuming a Ca lethal (190). caseinate-phosphate compound to act An excellent artificial buttermilk as protective colloid (181). powder is made from dried whole and Diets containing an abundance of skim milk, malted flour and cane sugar, milk, liver, riboflavin, and xanthine reports Pikler (288). show little , inhibitory behavior to­ Milk sera, including whey, are dis­ wards methylcholanthrenecarcinogene- cussed by Pien from the standpoint of sis in mice, whereas the same diets their utilization (289). show remarkable inhibitory behavior Australian commercial' lactic acid towards dimethyl-aminoazobenzene car­ production from whey is reported cinogenesis, report Strong and Figge (290). (182). . Addition of 3 to 3.5 g per liter of N utrition lactic acid to Escudero milk precipi­ The entire milk supply from birth to tates the casein, sterilizes the milk for five years of age of four groups of 24—48 hours, and prevents bacterial children was: for the first (control) growth if later contaminated, accord­ group, irradiated evaporated milk; for ing to Waisman (183). the second, plain evaporated milk and Rat milk quantity and quality is cod liver oil (one lb. daily contg. 1500 studied by Mueller and Cox as re­ units vitamin D and 15,000 USP units lated to mineral and yeast intake with vitamin A; for the third group, ir­ certain significant results (184) . radiated evaporated milk and carotene Norton finds that feeding cows fresh (ten drops daily equivalent to 2250 bakers’ yeast in amounts as great as USP units vitamin A; for the 80g produced no changes in fat content fourth group, irradiated evaporated of the milk and caused no increase in milk and 10 drops carotene and brew­ the cows’ appetites (185). ers yeast (J4 tblspn. equiv. to 0.5 mg Extension of colostrum-feeding of vitamin B, and 0.2 mg riboflavin). cows produces weight gains and in­ Rhoades et at. found no significant dif­ creases in the blood plasma vitamin A, ferences in the groups at the end of as reported by Sutton and Kaeser four years as concerns growth, denti­ (186). tion, and intelligence, and dental caries A low-calcium, acid whey results when the casein is put with H 3D0 4 at in all groups were comparatively low a certain pH in a patent granted Wind- (191). feld-Hansen (187). The nutritional quality of the pro­ Prolonged experiments with cows teins in bread evaluated biologically conducted by Ritzman and Colovos re­ are reported by Carlson, Hefner, and vealed that differences in diet had no Hayward who found 6 percent white effect on growth on milk yield and that milk bread and 5 percent white soy light affects the metabolism only tem­ bread equal to each other and superior porarily (188). to all whole wheat bread (192). J ournal of M il k and F ood T echnology 81

Use of casein in place of corn meal tures of 40-140° F. in experiments re­ in the diet of rats administered caro­ ported by Bryce and Pearce. All tene resulted in increased digestion of showed deterioration when stored carotene and increased storage of vita­ above 60° F. A moisture content of min A in the liver according to Fraps 3 per cent was found preferable for (193). storage of all powders. Bryce report­ Twenty percent milk fat and twenty ed maximum photolysis of riboflavin percent triolein diets both produced in skim milk powder at 4450 ang. more rapid growth of rats than did (201). 20 percent trilaurein or fat free diets, Whole milk powder is stabilized in in experiments conducted by Hender­ storage by wheat germ oil antioxidants son, Jack, et al. (194). or by antioxidants that develop in the That less than one quart of milk milk powder on storage in moist at­ daily will supply the calcium require­ mospheres or at high temperatures re­ ment of a pre-school boy was the con­ port Chaoman and McFarlane (121). clusion of the Mmes. McLean, Jensen Cereal-bean-silkworm pupa powder et al. (195). and whole milk powder have the same The average content in milk products digestibility, growth, and bone-building of the San Francisco area of numerous properties when fed to rats according nutritive constituents is tabulated by to tests by Choo Yu Chen (203). Sharp, Shields, and Stewart in relation That increases in oxygen content in to the effects of manufacture and stor­ the headspace of packaged dried whole age (196). milk result from diffusion of oxygen The utilization by the body of the from entrapped air cells within the calcium in milk· was found by Steg- powder particles is substantiated by gerda and Mitchell to be the same Coulter and Jenness. The oxygen level whether the milk were pasteurized, can be reduced effectively by means of homogenized, modified, or whether inert gas packing oi by holding under citrates were added (197). a vacuum (204). In 72 matched pair experiments by Problems involved in gas-packing Wolman with children no measurable dry whole milk as discussed by Coulter differences were observed in certain and Jenness include factors that de­ intragastric responses to “soft curd,” termine the amount of air entrapped in homogenized, and “hard curd” plain the milk-powder and means of remov­ pasteurized milk (198). ing the oxygen from the powder (205). Pasteurized or boiled milk fed white Milk is vacuum dried by means of mice was found by Forti adequate for radiant heat according to a patent of all normal life functions (199). Gentele (206). Addition of 6 percent nonfat dry Dehydrated mixtures of egg and milk solids was found by Riggs, Beaty milk decrease in palatibility under and Johnson to improve the nutri­ storage conditions much more rapidly tional value of water bread, enriched water bread and whole wheat bread than milk powders of similar protein and fat content according to Pearce, (200). Whittaker, et a l. (207). Mueller reports that cocoa in milk is thought to destroy certain vitamins The rate and extent of sorption of (287). C 02 by dried milk powders are related by Pearce to fat content and to P owdered Milk C 0 2-N2 mixture ratio. These authors Milk powders with fat contents of further report milk powders are more 1, 26, 28, 30 percent, moisture con­ rapidly deteriorated by sunlight than tents 2, 3, and 5 percent were stored by ultraviolet light alone (208). for periods up to 16 weeks at tempera­ 0.8 percent oxygen in milk fat, cor­ 82 A bstracts of M ilk L iterature responding to 0.2 percent oxygen in incorporation of dried milk as reported the atmosphere of dried milk, is the by Wilder and Williams include better maximum value allowable without ex­ shape, colour of crust, and better taste periencing off-flavoring autoxidation, (324). but Schaffer, Greenbank et al. reported Quality limited but good keeping qualities by maintaining oxygen concns. below 5 The yellow color and milk fat con­ percent in the atmosphere of dried tent, not necessarily dependent upon milk (209). each other, increase and flavor is better Compression of spray dried whole- in milk from cows fed alfalfa diets in milk powder to a density of 1.15-1.20 contrast with milk from corn fed cows, is as effective as gas packing in reduc­ as reported by Garrett and Bosshardt. ing the interstitial oxygen, as reported These also verified that cows can se­ by Thiel who also found cellophane lect B-carotene from plant carotenoids and waxed paper ineffective in pre­ and concentrate it in the milk fat. A- venting oxygen reabsorption (210). carotene in milk fat was found less The relative keeping qualities of stable than B-carotene (213). Australian dried whole-milk and skim S. J. Rowland appeals for increased milk powders were studied by Thiel attention to the non-fat solids of milk and Pont who found the flavor of re­ in their relation to cattle feeds, breed­ constituted gas-packed whole-milk ing and to the pricing of milk (214). powder just as good as that of skim- Tallowy flavor in milk believed to milk powder reconstituted with fresh result from oxidation of the lipid frac­ butterfat, both powders stored under tion of the milk is shown by Krukov- the same condition (211). sky and Guthrie not to develop in the Organoleptic tests were shown by presence of H 202 but instead to de­ Pyenson and Tracy to be the only velop only when a catalyst such as Cu accurate way of measuring the keep­ and an excess of Η,Οζ are present ing quality of powdered whole milk, (215). the peroxide test not satisfactory cor­ The relationship of sediment to milk related with flavor scores (212A). flavors is studied by Marquardt who With dried milks, a final oxygen proposes a definite dirt in milk control content in the container of 1 percent program (216). can be obtained, report Schaffer and Regulation Holm by two evacuation stages each at 3 mm pressure, with a 3 to 4 day in­ Bacterial population and keeping tervening holding period (212B). quality of milk generally poorly corre­ Studies on the compression of dried lated and often not congruent are milk powders by Miller reveal that used together in judging milk by two the maximum pressure desirable is 5,- tests described by Davis (217). 000 lb. per sq. in., since among other Milk from udders positive towards things, greater pressure resulted in a the bromthymol blue test for mastitis plastic-like product (282). had a higher pH, less non-fat solids, Gas-packed dried whole milk was less casein, more total nitrogenous found to keep better than dried skim- matter, a softer curd and 28 percent milk (286). lower yield than that from negative A dry milk that is adaptable for udders in tests by McDowall, who manufacture of ice cream of excellent found that milk from udders testing quality is the subject of U. S. Patent negative but with high leucocyte count 2,383,070 to Mook (309). had the same change in composition as Improvements in white bread by that from positive test udders (218). J ournal of M ilk and F ood T echnology 83

A better basis than the specific grav­ increasingly being influenced by out of ity for detecting watering of milk is state standards and ordinances (301). the C.S.D. (Sero-densimetric con­ Improvements in the control pro­ stant) value, report Perri and gram of the U.S.P.H.S. and the Con­ Klantschnigg in tabulating C.S.D. necticut State Department are dis­ values for milks in Macerata Province cussed by Robertson in the interest of (219). achieving conformance to the standards The testing program in Britain and (312). suggestions for improvements in the Missouri cities adopting the State handling of milk and milk equipment Standard Milk Ordinance are respon­ are discussed by Phillips after consid­ sible for their own milk control with ering the results of routine reazurin state assistance available for enforce­ and other tests (220). ment, reports Young (317). Pasteurization recording charts are A vigorous score card system for interpreted by Gotta with respect to milk products plants in California is regulatory requirements (221). reported by Ghiggoile (318). Sanitary standards for milk storage Rockford milk, not improved by in­ tanks as set forth by the I.A.M.S., the troduction of the Standard Ordinance, U.S.P.H.S. and the Dairy Industry was produced in equal quality and at Committee cover the size, material, one third the cost of supervision under construction, openings, agitators, tilt, the Gunderson plan (319). motors and top access of the tank Pasteurization of milk is on the in­ (222). crease in Vermont following passing of As little as 0.05 percent of raw milk a State law for milk control, reports contaminant in pasteurized milk and Bremer (321). non-ripened cheese can be detected by The milk quality control program in a modified phosphatase test reported Sheboygan, Wisconsin, includes use of by Sanders and Sager (223A). the Myers-Pence technique, reports Fischer and Staub report occurrence Widder (322). of 30 percent watered milk that ex­ Excessive water in butter is dis­ hibited unique behavior when over­ cussed by Hoton in its legal implica­ frozen, the dispersing agent freezing tions (323). first into an ice layer 90 percent water, Field use of the cyroscope in the the milk freezing last (223B). control of milk watering is urged by From studies on the absorption and Corash (328). deterioration of synthetic rubber Platform tests for quality of incom­ milker inflations, Jensen and Bortree ing milk recommended by Trout in­ report boiling inflations in strong lye clude the dipper-strainer and odor test solution to effect satisfactory steriliza­ as most useful (329). tion (224A). Licensing of butter and cheese mak­ Watering of buttermilk is best de­ ers in Oregon aims to maintain high tected gravimetrically, declares Kve- standards in production, reports Wil- ton, by determining the dry substance ster (330). content which should lie between 8 Suggestions to the milk inspector by and 11.6 percent (224B). one having the dairy plant operator’s The dairy plant operator’s control viewpoint are given by Lucas (331). · system is reviewed by Levowitz from Laboratory tests concerned with the standpoint of a state-supervised, vigilance over the safety, the sanita­ industry maintained system of control tion, and the nutritional value of milk of the milk-sheds (298). are criticized by Geiger, Engle & The Wisconsin Dairy enterprise is Marshall (335). 84 A bstracts of M ilk L iterature

T echnology C12 fractions of oxidized wax paraffins. The thermostability of malted milk, Anonymous (231). less stable than milk due to its lower Use of 0.3 percent H 2O2 for keeping buffer capacity and high pH level, is milk 30 to 40 days is reported by reported by Bezsonov and Mazokhina Romani (240). to be improved by adding stabilizers Steam sterilization is reported by (225) . Bowyer, Fisher et al. superior to hot- hypochlorite which is better than cold- Objective farm odors can be re­ hypochlorite, whereas detergent alone moved from dairy products by addition is ineffectual (232). of 50-200 ppm biacetyl, and onion and In a patent granted to Chapin a garlic odors can be removed by treat­ siftable, water dispersable shortening ment with chloramine-T or chloramine- is prepared from pasteurized 1 :1 con­ B, reports Christensen and Sturhahn centrated skimmilk (233). (226) . Pasteurization of milk by sweeping Though low temperature pasteuriza­ through with warm oxygen as reported tion of condensed sweetened milk as a by Guittonneau, Bejambes et al. causes measure to prevent gelation is advised deacidification by removing the C 0 2, by Eilers and Korff from studies on inhibits the growth of heat-resistant or the viscosity and of the voluminosity of aerobic lactic acid bacteria but stimu­ the solids, yet high temperature sterili­ lates certain aerobic forms which Tnay zation of the product can be accom­ cause curdling (234). plished if the proteins are stabilized by Continuous manufacture of amino small amounts of added potassium acids from protein material is accom­ citrate (227). plished by bubbling acid vapors into a .Studies of the viscosity of skimmilk suspension of casein, wheat gluten or by Eilers and Korff indicate decrease gelatin and collecting the hydrolyzate in viscosity on heating to 40 or 45 as formed through a filter (235). degrees, increase on heating above 65, Plain tin plate induces deterioration because of denaturing of the protein, in stored butterfat more rapidly than and decreases in the temperature range does lacquered or washed tin plate or 0-40 degrees because of a reversible glass as reported by Lea who suggests change in the caseinate fraction. A use of a lacquer coating which contains linear relationship is found to exist be­ an autioxidant (236). tween change in voluminosity of milk Preparation of lactic acid from a and the rheological concentration solution containing lactose .with lactic (228). acid bacteria feeding on wheat germ or Butter or a dehydrated butter oil are whey is patented by Myers and Weis- produced from cream by heating to berg (237). 170-190° F, centrifuging, homogeniz­ By homogenizing 2000 lb. 15 percent ing, and stratifying to remove the con­ condensed natural buttermilk, 600 lb. centrated fat (229). fat and 4 lb. NH4 alginate at 150-60° Not one of the four wrappers tried by F. followed by spray drying, a non- Saitner and Friebe for Tilsit cheese, greasy powdered shortening, improv­ parchment impregnated on one or both ing baked goods by its utilization, is sides and lacquered on one or both prepared by North, Alton, and Little sides, proved satisfactory, for they all (238). adhered to the cheese and all passed A granular, non-greasy shortening exudations from the cheese on long with high free available fat is prepared storage (230). in a patent granted North, Alton, and A synthetic butter was produced by Little from 30 percent condensed skim­ esterifying with glycerol the Cn and milk (239). J ournal of M il k and F ood T echnology 85'

Detergency of the highest order was plumbing, and milk waste treatment obtained by using 0.10-0.15 percent (297). wetting agent-metaphosphate deter­ Sterilization of milk by compression gents, Jensen reports, measuring with to 2,500 lb./sq. in. followed by spray the spectrophotolometer the light trans­ injection into a'heated zone, is the mission of the washings of milk films subject of U. S. Patent 2,401,077 to on glass (241). Johnston (302). Botwright recommends the quater­ The details of- lactic acid production nary ammonium salts as safe and effec­ from whey with L. bulgaricus are tive germicides for the food industries given by Swaby (303). (242). Since scale formation in bottles in­ Milk plant wastes such as spilled creases' cleaning costs, Piper reports milk, leaks in valves and pipes, etc., on scale removal and prevention (305). are discussed by Hahn in an effort to Use! of an ice bank designed by effect their elimination (243). Minster is said to insure against break­ Quaternary ammonium and phos- down and power failure (306). phonium compounds were reported by Pasteurization and irradiation are Mueller, Bennett, and Fuller as the accomplished by use of; ultra-violet only satisfactory dairy sterilizing light in German equipment described agents of . 42 surface-active agents by Langton (307). tested (244). Pasteurization effected in 20 seconds Butter quality was markedly affected is described in U. S. Patent 2,390,872, issued to Dahlberg arid Holland (308). as a result of use of the detergent The fiber milk container, rectangular P3Z with wooden churns, reports Hedemann (272). in shape, is predicted to be produced to the tune of 10 billion in 1947 ac­ Causes for milk rejection listed by cording to Baselt of American Can Furnia, Manson, and McHale include Company (326). , ; poor cooling, dirty utensils, and mas­ Square milk bottles are recom­ titis (276). mended by Hall as helpful in reducing Cheese moulds made of alloys, stain­ the cost of milk distribution (327). less steel and a plastic that are corro­ At concentrations of 1 :500 to sion resistant are reported by Schwarz 1:2509. alkvl dimethyl benzvl ammo­ and Hagemann (280). nium chloride has no germicidal action Fourteen methods of packaging in milk reports DuBois and Dibblee cheese are summarized, these including (337). fast freezing, waxing, canning, bot­ Thome and Nilsson warn that a tling, etc. (281). separator is a source of infection when Temperature control in the H.T.S.T. used as a means of clarifying pasteur­ pasturization process discussed by Hall ized milk (341). involves due attention to measuring and recording instruments (293). Vitamins Functional requirements in design­ The weighed mean vitamin A po­ ing dairy barns include those of stall tency of creamery butter in the state and milking room (294). of Washington is reported by Ash­ Wilster describes many technological worth, McGregor, et cd. to be 17,900 developments that have brought the IU per lb. No correlation was found butter industry to its present sound between vitamin A activity and acidity status (296). or type of flavoring, coloring, neutral­ Water and sewage problems in milk izing, and pasteurization of the butter sanitation discussed by Warrick and (245). Wisniewski cover well construction, Vitamin A but not carotene pos­ 86 A bstracts of M ilk L iterature sesses a strong positive correlation to I.U. of vitamin A per person per day the butterfat content of cows’ milk as or nearly Yz of the allowance as re­ reported by Citeaux et al. from exten­ vealed in a survey made by Maynard sive studies that indicate the need of et al. Further results of the survey adding vitamin A to winter rations for indicate 36 percent of all creamery but­ cows (246). ter is winter butter with an average The results of feeding rats milk diets vitamin A potency of 11,200 units, the containing succinylsulfathiazole are in­ balance is summer butter with 18,000 terpreted by Day, Wakim, et al. as I.U. (Survey conducted by Bur. Dairy evidence of a low concentration of Ind. and Office of Expt. Stations.) “folic acid” and vitamin K in evapo­ (256). rated and dried cow milk (247). Vitamin A deficiency in cows results The vitamin A content of Arizona in degeneration of basal metabolism butter averaged 17,457 IU per pound indicated by diarrhea, blindness, etc.; as reported by Farrankop (248). increased food intake with 50 percent Relation of the vitamin A levels in loss in weight, 25 percent decrease in milk to that in the feeds is studied by protein utilization, digestion depres­ Farrankop, Smith et al. as a function sion, and lesions of tissues, according of different feeding methods (249). to results of tests by Ritzman, Colovos Hepatic reserves of vitamin A in cat­ et Chocolate milk loses riboflavin pho- content of mares’ milk increased from tochemically only 12 percent in 4 hrs. 0.13 mg./liter to about 4 times this A rapid fluorometric method for de­ value upon administering 350 mg. of termining riboflavin in chocolate milk riboflavin daily for 4 days (252). is reported by M. R. and C. R. Shetlar That the etiology of deficiency and J. F. Lyman to compare well with diseases is influenced by the metabolic other methods (259). route and by intestinal resorption as Carotene is reported by van Zeben well as by mineral and vitamin content to be a poor source of vitamin A since of food is shown by Krupski (253). carotene is only incompletely trans­ The nicotinic acid, biotin, and panto­ formed into the vitamin after absorp­ thenic acid content of milk was assayed tion (260). by Lawrence, Herrington, et al. by a Vitamin A requirements in calves are modified procedure. Pantothenic acid reported by Lewis and Wilson to be and biotin contents were correlated but 250 U.S.P. units per kg of body nicotinic acid was not related to either. weight, somewhat similar to that of All three were stable during pasteuri­ young rats and infants (261). zation and exposure to sunlight (254). Vitamin A potency of Ohio butters The vitamin A content of butter tested by Krauss et al. showed little from Ayrshire cows is reported by decrease on storage for 12 months at Lord to be 31 IU with pasture feeding 0° F.(262). and 15 IU per g. fat with stall feed­ Vitamjn A potency of Idaho butters ing (255). tested by Theophilus et al. showed less Milk and milk products in 1941 seasonal variation than the carotene furnished the people of the U. S. 1,600 content, the former being 12,499 I.U. J ournal of M ilk and F ood T echnology 8 7

in February and 19,281 I.U. in 3. Compt. rend. 220, 721-3 (1945) ; C. A. 1240. October (263). 4. Ind. Eng. Chem., Anal. Ed. 17, 623 Evaporated milk, reported by Doan (1945) ; C. A . 142. and Josephson to be a highly suitable 5. Current Sci. 14, 203 (1945) ; C. A. 409. medium for vitamin C fortification, is 6. Ann. pharm. franc. I, 145-8 (1943) ; C. A . 4758. most satisfactorily fortified by use of 7. Am. J. Clin. Path., Tech. Sect. 10, 95 the sodium salt of ascorbic acid (264). (1946) ; C. A. 4813. Neither thiamine hydrochloride nor 8. Mich. A gr. Expt. Sta., Quart. Bull. 28, No. 2, 4 pp. (1945) ; C. A . 2542. methionine were found by Shaw effec­ 9. Svensk Kem. Tid. 57, 187-93 (1945) ; tive in treating ketosis in dairy cattle. C. A 2542. Cases of spontaneous recovery from 10. 'j. Dairy Sci. 28, 879-86 (1945); C. A . 1241. ketosis indicate the need of caution in 11. J. Dairy Sci. 28, 845-51 (1945) ; C. A. seeking treatment (265). 1606. < Pantothenic acid, niacin and biotin 12. J. Biol. Chem. 162, 119-28 (1946) ; contents of milk were reported for one C. A . 1948. 13. Rec. trav. chim. 61, 29-40 (1942) ; year by Stefaniak and Peterson who C. A . 1241. observed seasonal variations as a result 14. J. Dairy Sci. 28, 751-7 (1945) ; C. A. of feeding changes only in the biotin 965. 15. Analyst 71, 227-8 (1946); C. A. 4153. content (266). 16. J. Assoc. Official Agr. Chem. 28, 496 Values for vitamin A and carotene (1945) ; C. A . 644. contents of Kansas butter given by 17. J. Assoc. Official Agr. Chem. 28, Parrish et al. were higher when good 482-3 (1945); C. A. 651. 18. J. Assoc. Official Agr. Chem. 29, 129- pasture conditions prevailed than when 65 (1946) ; C. A . 6699. little or no pasture existed (267). 19. Ind. Eng. Chem. Anal. Ed. 18, 323-6 Because milk undergoes rapid loss of (1946) ; C. A. 4314. 20. Bull. ind. an. (Sao Paulo) 7, No. ascorbic acid and significant loss of 3-4, 34-5 (1944); C. A. 4445. · riboflavin on exposure to sunlight, 21. J. D. S. 689-99. Josephson et al. urge consumer educa­ 22. J. D. S. 645-51. tion in the care of milk (268). 23. J. D. S. 845-48. 24. J. D. S. 27-29. Deaeration of milk is recommended 25. J. D. S. 27-30. by Guthrie since this prevents develop­ 26. J. D. S. 431-7; C. A. 6182. ment of oxidized flavors and is of im­ 27. Proc. Soc. Applied Bact. 1945, 52-6 (1946) ; C. A . 6180. portance in vitamin C preservation 28. Arch. Biochem. 10, 55-64 (1946) ; (269). C. A . 5502. The milk of cows fed cod liver oil, 29. J. Assoc. Official Agr. Chem. 29, developed either an oil flavor or an 125-7 (1946); C. A . 6699. 30. Can. J. Research 24B, 5-11 (1946) ; oxidized flavor, reports Guthrie. The C. A. 4813. reduced ascorbic acid content increased 31. J. Dairy Sci. 28, 901-20 (1945) ; C. A. only when the cow received the oil by 1240. drenching, not by mixing with the feed 32. Analyst 70, 372-3 (1945) ; C. A . 142. 33. Rept. Sub-Comm. Sci. Advisory (27°).· Comm. Dept, of Health Scotland, 1945, 19 The carotene-vitamin A ratio in but- pp.; C. A . 409. terfat is 1:3 before pasture and 1:1.5 34. Trans. Texas Acad. Sci. 28, 132-4 during pasturing as colorimetrically (1944) ; C. A . 2542. 35. J. Bact. 52, 89-98 (1946) ; C. A. 6120. determined by Ronnenberg (366). 36. Proc. Soc. Applied Bact. 47-51 Nicotinic acid content in milk is re­ (1945) ; C. A . 6181. ported by Morel and Baratte (369). 37. Compt. rend. 218, 1006-8 (1944) ; C. A. 3836. 38. Ann. ACF-AS 8, 82 (1942) ; C. A. REFERENCES 1611. 1. Verslag. Landb. Onderzoek. No. 51, 39. Suomen Kemistilehti 17B, 33 (1944) ; (6) G, 79-90 (1945) ; C. A. 3837. C. A. 6701. 2. Rev. quim. farm. (Santiago, Chile) 3, 40. Chimica e industria 27, 82-4 (1945) ; No. 33, 6 (1945) ; C. A. 1239. C. A . 7431. S8 A bstracts of M il k L iterature

41. Bull. trav. soc. pharm. Bordeaux 83, 76. J. Nutrition 32, 93-9 (1946); C. A. 97-9 (1945) ; C. A . 4445. 6583. 42. Chimie & industrie 47, 111 (1942) ; 77. J. Biol. Chem. 161, 599-611 (1945) ; C A 7432 C A 2175 43. ' Svensk Kem. Tid. 57, 95-101 (1945); 78. Indian J. Med. Research 33, 219-28 C. A . 2859. (1945); C. A . 7331. 44. Enzymologia 11, 261-5 (1945); C. A . 79. Patent to Hercules Powder Co. 5785. (1945); C. A. 968. 45. Arch. Biochem. II, 145-54 (1946); 80. Arch. Biochem. 10, 215-26 (1946); C. A. 7279. C. A . 6587. 46. J. D. S. 439-449. 81. Science 103, 646-8 (1946) ; C. A. 47. J. D. S. 651-54. 4782. 48. Lancet 250, 417-18 (1946) ; C. A. 41, 82. Australian 115-354 (1942) ; C. A . 968. 499 (1947). 83. Boll. Soc. ital. biol. sper. 20, 445-7 48B. J. Μ . T. 9, 129, (1947). (1945) ; C. A. 6181. 49. Am, Perfumer 48, No. 3, 61, 63, 67, 84. Froid 1944, No. 35, 4-16; Chimie & 69 (1946); C. A. 2901. industrie 53, 413 (1945); C. A. 5850. 50. Nederland. Tijdschr. Geneeskunde 85. Acta Physiol. Scand. 11, 279-83 90, II, 552; Nature 158, 201 (1946); C. A. (1946) ; C. A . 4779. 6126. 86. Food Industries 18, 1177-9, 1306, 1308, 51. Food Industries 18, 841-3, 996, 998 1310, 1312 (1946) ; C. A . 7432. (1946); C. A. 6182. - 87. Chimie & industrie 47, 260 (1942); 52. Texas Agr. Expt. Sta., Bull. 670, 25 C A 7432 pp. (1945) ; C. A . 2543. 88. Landw. Jahrb. Schweiz. 59, 929-48 53. J. Council Sci. Ind. Research 18, 366- (1945) ; C. A . 4446. 72 (1945); C. A. 3538. 89. Bol. ind. animal (Sao Paulo) 7, No. 54. Iowa Agr.-Expt. Sta. Research Bull. 3-4, 81-98 (1944); C. A . 4446. 339, 712-61 (1945) ; C. A . 6700. 90. Texas A gr. Expt. Sta., Bull. 646, 30 55. Creamery J. 57, No. 5, 32-3 (1946) ; pp. (1944); C. A . 2545. C. A . 4814. 91. Tenn. Agr. Expt. Sta. Circ. 90, 2 pp. 56. Mitt. Lebensm. H yg. 37, 142-6 (1945); C. A. 6701. (1946); C. A . 5503. 92. Nebraska A g r 1. Expt. Sta., Research 57. Ion 6, 299-305 (1946) ; C. A . 7431. Bull. 137, 9 pp. (1945) ; C. A . 2545. 58. Indiana Agr. Expt. Sta., Bull. 514, 20 93. Sci. Agr. 25, 817-32 (1945); C. A. pp. (1945) ; C. A . 7430. 1241. 59. Meldinger Norges Landbrukshogskole 94. Ann. fermentations 8, 93-104 (1943); 24, 360-79 (1944); C. A . 7431. C. A . 5850. 60. Suomen Kemistilehti 18A, 26-8 95. J. Dairy Sci. 28, 827-38 (1945) ; C. A. (1945); C. A. 6700. 1608. 61. J. Assoc. Official Agr. Chem. 29, 119— 96. Compt. rend. 221, 121-3 (1945); C. A. 24 (1946); C. A . 6699. 1948. 62. J. D. S. 173-80. 97. N. Y. Agr. Expt. Sta., Tech. Bull. 63. New Zealand J. Sci. Tech. 27A, 309- 271, 13 pp. (1943); C. A . 2544. 19 (1945); C. A. 5162. 98. Iow a A gr. Expt. Sta., Research Bull. 64. U. S. Patent to National Oil Products 325, 141-58 (1944); C. A . 2545. Co. (1946) ; C. A. 6714. 99. J. D. S. 598-604. 65. Rec. trav. chim. 64, 159-64 (1945) ; 100. J. D . S. 589-95. C. A . 3837. 101. J. D . S. 861-70. 66. Rec. trav. chim. 65, 321-8 (1946); 102. J. D. S. 71-84. C. A . 6181. 103. J. D. S. 307-14. 67. Iow a A gr. Expt. Sta., Research Bull. 104. J. D. S. 789-792. 337, 652-75 (1945) ; C. A . 2543. 105. Mich. Agr. Expt. Sta., Quart. Bull. 68. Verslag. Landb. Ondersoek. No. 51, 26, 335-40 (1944) ; Expt Sta. Record 91, (2), C, 39-48 (1945) ; C. A. 3836. 591 (1944). 69. J. Nutrition 31, 321-31 (1946) ; C. A . 106. Bull, assoc, chim. 61, 94-100 (1944); 5110. C A 2543 70. Fette u. Seifen 51, 25-7 (1944); C. A. 'l07. Pedi'atriya, No. 1, 22-7, (1946); 4814. C. A . 7326. 71. J. Council Sci. Ind. Research 19, 140- 108. Arch. Biochem. 9, 201-19, (1946); 6 (1946) ; C. A. 5502. C. A . 6600. 72. J. D . S. 213-19. 109A. Nutrition Abstracts and Revs. 15, 73. J. D.. S. 839-43. 591-621 (1946) ; C. A . 5117. 74. J. Endocrinol 4, 219-20 (1945) ; C. A. 109B. J. D. S. 33-40. 114. 110. Rev. soc. argentina biol. 21, 86-93 75. J. A gr. Sci. 36, 117-50 (1946) ; C. A . (1945) ; C. A . 374. 5108. 111. Ibid. 94-110; C. A. 374. J ournal of M il k and F ood T echnology 89

112. Am. J. Diseases Children 70, 135-41 148. Cornell Agr. Expt. Sta., Mem. 265, (1945) ; C. A. 1565. 29 pp. (1944); C. A. 4780. 113. J. Pediat. 26, 415-53 (1945) ; C. A. 149. Southern Dairy Products J. 38, No. 6577. 5, 35 (1945) ; C. A . 965. 114. J. Nutrition 30, 451-66 (1945) ; C. A. 150. British Patent to Norman Evans & 1204. Rais Ltd. (1944) ; C. A. 5166. 115. J. Lab. Clin. Med. 31, 354-6 (1946) ; 151. Arizona Agr. Expt. Sta., Mimeo­ C. A . 2900. graphed Rept. 77, 6 pp. (1945) ; C. A. 2542. 116. J. Dairy Sci. 28, 921-6 (1945) ; C. A. 152. Bol. ind. animal 6, No. 4, 84-92 1241. (1943) ; C. A . 4813. 117. New Engl. J. Med. 234, 47-9 (1946) ; 153. Compt. rend. soc. biol. 139, 1145-6 C. A. 1608. (1945) ; C. A. 6698. 118. Mich. Agr. Expt. Sta., Quart. Bull. 154. J. D. S. 617-621. 27, No. 4, 6 pp. (1945) ; C. A . 2543. 155. J. D. S. 617-23. 119. Patent to Musher Foundation, Inc. 156. J. D. S. 727-35. (1946) ; C. A . 2558. 157. J. D. S. 699-705. 120. Patent to Musher Foundation, Inc. 158. J. D. S. 415-419. (1946) ; C. A . 2558. 159. J. D. S. 221-30. 121. Food 14, 266-7 (1945) ; C. A. 142. 160. Boll. soc. ital. biol. sper. 18, 322-3 122. Ice Cream Trade J. 41, No. 9, 30-2, (1943) ; C. A. 41, 538 (1947). 72-3 (1945) ; C. A . 965. 161. Ann. chim. applicata 32, 184-9 123. Patent to Industrial Patents Corp. (1942) ; C. A . 5853. (1946); C. A. 3841. 162. Ann. Agron. 15, 110-25 (1945); 124. J. D. S. 371-77. C. A . 5813. 125. Natl. Butter and Cheese J. 35, No. 7, 163. J. Biol. Chem. 162, 251-9 (1946); 18, No. 8, 18 (1944); C. A . 2546. C. A . 2206. 126. J. D. S. 639-43. 164. J. Nutrition 32, 61-8 (1946) ; C. A. 127. Analyst 71, 20-9 (1946) ; C. A. 1608. 6583. 128. Arch. Biochem. 10, 261-5 (1946); 165. Mededeel. Inst Moderne Veevoeding C A 7321 “De Schothorst”, Hoogland bij Amersfoort, '129. Nature 157, 770-1 (1946); C. A . 9 pp. Feb. (1946) ; C. A . 7337. 5503. 166. Verslag. Landb. Onderzoek. No. 51, 130. U. S. Patent to American Lecithin (7) C, 79-114 (91-130) (1945) ; C. A . 4818. Co. (1945); C. A . 7450. 167. Hawaii Agr. Expt. Sta., Bull. 95, 21 131. Corps gras savons 1, 34-9 (1943) ; pp. (1945) ; C. A . 4817. C. A. 4814. 168. J. H yg. 44, 149-57 (1945) ; C. A . 116. 132. Pishchevaya Prom (1945); No. 2, 169. Meldinger Norges Landbrukshog- 81-5; C. A . 3199. skole 23, 169-214 (1943) ; C. A . 7319. 133. Boll. soc. ital. biol. sper. 21, 210-211 170. U. S. Patent to American Can Co. (1946); C. A . 7320. (1946) ; C. A . 3841. 134. Current Sci. 14, 320-1 (1945) ; C. A . 171. New Hampshire Agr. Expt. Sta., 5476. Circ. 68, 8 pp. (1944); C. A. 2875. 135. J. D. S. 421-9; C. A . 6181. 172. Boll. soc. ital. biol. sper. 17, 259 136. Proc. Soc. Expt. Biol. Med. 62, 101— (1942); C. A . 7428. 3 (1946); C. A. 5811. 173. British Patent to Mason and Justen- 137. Current Sci. 14, 204-5 (1945); C. A. sen (1944); C. A . 146. 407. · 174. J. Nutrition 31, 229-36 (1946); C. A. 138. Ann. chim. applicata 33, 74-8 3162. (1943) ; C. A . 7428. 175. Rec. trav. chim. 65, 408-12 (1946); 139. J. Nutrition 31, 737-46 (1946); C. A. C A 41 227 41, 175 (1947). '176. Ann. Paediat. 166, 338-64 (1946) in 140. Verslag. Landbouwk. Ondersoekin- German; C. A. 41, 181. gen 50, (15) G, 1081-1112 (1945) ; C. A. 177. Nature 158, 342 (1946) ; C. A. 7430. 7429. 178. Am. J. Diseases Children 71, 647-53 141. Ibid. 1007-80; C. A. 7428. (1946) ; C. A . 7430. 142. Nevada Agr. Expt. Sta., Bull. 175, 179. Ohio A gr. Exp. Sta., Bimonthly 13 pp. (1945); C. A.. 6595. Bull. 30, 96-102 (1945) ; C. A . 4449. 143. J. Dairy Sci. 28, 853-8 (1945) ; C. A. 180. Ohio A gr. Exp. Sta., Bimonthly 1607. Bull. 31, 19-24 (1946) ; C. A . 4449. 144. Rev. a cultad agron. vet., Univ. 181. Biochem. J. 39, 385-90 (1945) ; C. A . Buenos Aires, 10, 221-36 (1943) ; C. A. 112. 3146. 145. Compt. rend. 220, 97-9 (1945); C. A . 182. Cancer Research 6, 466-9 (1946) ; 6144. C. A. 41, 181. 146. J. Dairy Sci. 28, 803-20 (1945); 183. Rev. assoc, argentina dietol. 3, 280-3 C. A. 1606. (1945); C. A . 4153. 147. J. Dairy Sci. 28, 793-7 (1945); C. A. 184. J. Nutrition 31, 249-59 (1946) ; 1607. C. A . 3162. 9 0 A bstracts of M ilk L iterature

185. J. D airy Sci. 28, 927-32 (1945) ; 222. J. Μ . T. 9, 152, (1947). C. A. 1239. 223. J. D. S. 737-48. 186. J . D. S. 13-26; C. A. 2506. 223B. Mitt. Lebensm. Hyg. 36, 180-3, 187. Danish Patent to Ivar Winfield-Han- (1945); C. A. 7428. sen, (1940); C. A . 3205. 224. J. D. S. 849-59. 188. New Hampshire A gr. Expt. Sta., 224B. Chem. Zentr., (1944), II, 807; Tech. Bull. 80, 59 pp. (1943) ; C. A. 2203. Mlekarske Listy 34, 100, 106; C. A. 41, 227, 189. U. S. Dept. Agr., Tech. Bull., 914, (1947).' 14 pp. (1946) ; C. A . 5166. 225. H ig. i Sanit. 10, No. 12, 31-8, 190. N. Zealand J. Sci. Tech. 27A, 372-6, (1945) ; C. A . 7430. (1946) ; C. A . 7324. 226. U. S. Patent, (1946) ; C. A. 4450. 191. J. Pediat. 26, 415-53, (1945) ; C. A . 227. Verslag. Lambd. Onderzoek. 50, (15) 6577. G, 1152-1208, (1945) ; C. A . 41, 226, (1947). 192. Cereal Chetn. 23, 305-17, (1946); 228. Verslag. Lambd. Onderzoek. 50, (15) C. A . 4811. G, 1152-1208, (1945) ; C. A . 41, 225, (1947). 193. Arch. Biochem. 10, 485-9, (1946) ; 229. U. S. Patent to Farall (Creamery C A 7322 Pkg. Cp.), (1946) ; C. A . 7450. 194. J. Nutrition 30, 169-73, (1945) ; 230. Chimie & industrie 47, 263, (1942) ; C A 923 C. A. 7432. 195. J. ' Nutrition 31, 127-40, (1946) ; 231. Soap, Perfumery, Cosmetics 19, 651, C. A . 3161. 180, (1946) ; C. A . 7432. 196. Proc. Inst. Food Tech. 54-7, (1945) ; 232. Proc. Soc. Applied Bact., (1945) ; C. A . 6698. 57-61; C. A . 6182. 197. J. Nutrition 31, 407-22, (1946); 233. U. S. Patent to Beatrice Creamery C.-A . 5111. Co., (1946) ; C. A . 2558. 198. Am. J. Diseases Children 71, 394-422, 234. Compt. rend. 222, 458-60, (1946); (1946); C. A. 5120. C. A . 3538. 199. Arch, fisiol. 43, 118-65, (1943); C. A. 235. U. S. Patent to Gamma, (1946); 41, 183. C. A . 6186. 200. J. D. S. 821-28. 236. J. Soc. Chem. Inc. 65, 13608 (1946) ; 201. Can. J. Research 24F, 183-90, C. A . 5502. (1946) ; C. A . 4813. 237. Can. Patent to Sealtest Inc., (1946) ; 202. Can. J. Research 24F, 61-9, (1946) ; C. A . 3224. C. A. 4813. 238. U. S. Patent to Beatrice Creamery 203. Nutrition Bull. No. 3, 1-9, (1943) ; Co., (1946) ; C. A. 2558. C. A . 1911. 239. U. S. Patent to Beatrice Creamery 204. Minn. A gr. Expt. Sta., Tech. Bull. Co., (1946) ; C. A . 2558. 167, 29 pp. (1945) ; C. A . 2543. 240. Chimica e industria 26, 134-6, 205. Food Industries 18, 352-5, 486, 470, (1944) ; C. A . 3199. 472, (1946) ; C. A . 5162. . 241. J. D . S. 453-462. 206. Swedish Patent to J. G. W . Gentele, 242. J. Μ . T. 9, 101, (1947). (1940) ; C. A . 968. 243. J. Μ . T. 9, 22, (1947). 207. Can. J. Research 24F, 70-6, (1946) ; 244. J. D. S. 751-58. C. A . 4814. 245. Wash. Agr. Expt. Sta., Bull. 466, 8 208. Can. J. Research 23F, 327-33, pp., (1945); C. A . 6700. (1945) ; C. A . 1947. 246. Ann. agron. 15, 529-54, (1945) ·; C. A. 209. J. D. S. 145-50; C. A . 6181. 5814. 210. J. Council Sci. Ind. Research 18, 247. J. Nutrition 31, 355-62, (1946); 391-406, (1945) ; C. A . 3538. C. A . 5111. 211. J. Council Sci. Ind. Research 18, 248. Arizona Agr. Expt. Sta., Mimeo­ 373-90, (1945) ; C. A . 3538. graphed Rept. 76, 16 pp. (1945); C. A. 212A. J. D . S. 1-10. 2543. 212B. J. D . S. 207-11. 249. Arizona Agr. Expt. Sta., Mimeo­ 213. New Jersey A gr. Expt. Sta., Bull. graphed Rept. 76, 16 pp. (1945); C. A. 710, 30 pp. (1944) ; C. A . 2555. 2541. 214. Food 15, 231-2, (1946); C. A. 6698. 250. J. Nutrition 32, 133-41, (1946) ; 215. J, D . S. 293-305. C. A . 6584. 216. J. Μ . T. 9, 5, (1947). 251. Ohio A gr. Expt. Sta., Bimonthly 217. Proc. Soc. Applied Bact., (1945); Bull. 30, 3-8, (1945) ; C. A. 4781. C. A . 6182. 252. New Engl. J. Med. 235, 360-2, 218. New Zealand J. Sci. Tech. 27A, 258- (1945) ; C. A. 6594. 69, (1945) ; C. A . 2544. 253. Z. Vitaminforch. 14, 295-300, (1944) ; 219. Ann. chim. applicata 36, 160-6 C. A . 6579. (1946) ; C. A. 6698. 254. J. Nutrition 32, 73-91, (1946) ; C. A. 220. W elsh J. A gr. 18, 97-102, (1945) ; 6698. C. A . 7427. 255. Biochem. J. 39, 372-4, (1945); C. A. 221. J. Μ . T . 9, 144, (1947). 1607. J ournal of M ilk and F ood T echnology 91

256. U. S. Dept. Agr., Misc. Pub. 571, 14 295. Food Research 11, 261, (1946). pp. (1945); C. A. 2901. 296. J. Μ . T. 225. 257. New Hampshire Agr. Expt. Sta., 297. J. Μ . T. 214. Tech. Bull. 87, 25 pp. (1945); C. A . 2876. 298. J. Μ . T. 202. 258. J. Nutrition 31, 161—73, (1946) ; 299. J. Μ. T . 197. C A 3199 300. J. Μ . T. 191. 259. J. D airy Sci. 28, 873-8, (1945); 301. J. Μ . T. 232. C. A. 1607. 302. Food Ind. 18, 1810, (1946). 260. Nederland Tijdschr. Geneeskunde 90, 303. The J. of the Aust. Inst, of Agr. Sci. ft, 525-7, (1946) ; C. A. 6126. vol. II, 179, (1945). 261. J. Nutrition 30, 467-75, (1945) ; 304. Me. A gr. E x . Stat, Bull. 438, 638-9, C A. 1204. (1945) . 262. Ohio Agr. Expt. Sta., Bimonthly 305. Food Industr. 18, 1024 and 1198, Bull. 30, 157-63, (1945) ; C. A . 4446. (1946) . 263. Idaho A gr. Expt. Sta., Circ. 107, 4 306. Food Ind. 18, 1016, (1946). pp. (1945) ; C. A . 4446. 307. Food, 15, 91-92, (1946). 264. J. D. S. 625-8. 308. Food Ind. 18, 607, (1947). 265. J. D. S. 131-139. 309. Food Ind. 18, 281, (1946). 266. J. D. S. 783-87. 310. Am. J. of Pub. Health 36, 169, 267. J. D. S. 91-8. (1946) . 268. J. D. S. 273-83. 311. Am . J. of Pub. Health 36, 777, 269. J. D. S. 359-68. (1947) . 270. J. D. S. 349-57. 312. A m . J. of Pub. Health 36, 1245, 271. Svenska Mejeritidn 34, 9 pp. (1942) ; (1946). D. S. A. 231. 313. Arst, Vetensk, Soc. Lund 1943, 55, 272. Aarsberetn. Forsogsm. Kbh. Beretn. (1944) ; D. S. A. 253. No. 27, 71, (1940) ; D. S. A. 230. 314. Am. Int. Med. 20, 828, (1944) ; 273. Canad. D. Ice Cr. J. 24, 29, (1945) ; D. S. A. 252. D. S. A. 230. 315. Trans. Moscow Agric. Acad. No. 31, 274. Svenska Mejeritidn. 37, 7 pp. (1945); 267, (1944); D. S. A. 250. D. S. A. 230. 316. Rev. Assoc, argent. Dietol. 1, 3, 275. Canad. D airy Ice Cr. J. 24, 23, (1945); D. S. A. 229. (1943); D. S. A. 250. 276. Dairy Industr. 10, 646-56, (1945); 317. J. Μ. T„ 8, 286, (1945); D. S. A. D. S. A . 228. 240. 277. Rep. Coun. sci. industr. Res. Anst., 318. J. Μ. T„ 8, 165, (1945) ; D. S. A. (1943-44); D. S. A. 231. 240. 278. Food Industr. 17, 501, (1945); 319. Bull. Dairy Res. Bur., Mathews Co., D S A 231 Detroit 24, 85, (1945) ; D. S. A. 240. 279. Lait 23, 308, (1943) ; D. S. A . 232. 320. S. A fr. Med. J. 19, 50, (1945); 280. Dtsch. Molkereiztg. 61, 298, (1940); D. S. A. 240. D S A 232. 321. J. Μ . T., 8, 283, (1945) ; D. S. A. 281. Nat. Butt. Cheese J. 36, 80, (1945) ; 240 D S A 232 322. ]. Μ. T., 8, 294, (1945) ; D. S. A. 282. Rep. S. C. A gr. Exp. Sta., (1942- 241. 43); D. S. A. 232. 323. Lait 22, 218, (1942) ; D. S. A. 241. 283. Ice Cr. Rev. 29, 39, (1945); D. S. A. 324. Bull. Nat. Res. Coun., W ash. No. 233 110, (1944) ; D. S. A . 245. 284. Ice Cr. Rev. 28, 100, (1945) ; D. S. A. 325. J. Μ . T. 351. 233 326. J. Μ . T. 339. 285. Ice Cr. Rev. 29, 94, (1945) ; D. S. A. 327. J. Μ . T. 336. 233. 328. J. Μ . T. 329. 286. Rep. Coun. sci. industr. Res. Anst., 329. T. Μ . T. 322. (1943-44); D. S. A. 233. 330. j. Μ . T. 317. 287. Rep. Mass. Agric. Exp. Sta., Bull. 331. J. Μ . T. 282. 417, 30, (1944) ; D. S. A . 234. 332. J. Μ . T. 273. 288. Lait 22, 1, (1942); D. S. A. 234. 333. J. Μ . T. 269. 289. Lait 23, 193, (1943); D. S. A . 234. 334. J. Μ . T. 156. 290. Rep. Coun. sci. industr. Res. Anst., 335. J. Μ . T. 165. 336. J. Μ . T. 171. (1943-44); D. S. A. 234. 291. Beretn. Forsogsm. Kbh., No. 25, 337. J. Μ . T. 260. (1940) ; D. S. A . 234. 338. M ilk Dealer 35, 42, (1945) ; D. S. A. 292. Lait 23, 289, (1943) ; D . S. A . 235. 259. 293. J. Dairy Res. 14, 1, (1945) ; D. S. A. 339. Rev. Assoc, argent. Dietol 1, 255, 236. __ (1943) ; D. S. A . 260. 294. Circ. U. S. Dept. Agr., No. 722, (C o n tin u e d o n (1945); D. S. A. 237. page 113) . 92

Milk Transportation Tank Cleaning and Sanitization*

C. A. A b e l e a n d L e o R a n d o l p h Department of Health, Chicago, lit.

a n y in this audience are readily that the contents do not significantly M able to recall the time when much warm up during transit. On the con­ of the milk distributed in the larger trary, those who have—in curiosity or communities was transported from the by force of necessity—given close at­ country loading platforms, in cans, on tention to the operation of milk trans­ “ milk trains.” There was a short era portation vehicles realize that the tran­ during which considerable milk was sition from cans to tanks, as containers pasteurized and bottled at country re­ for the transportation of bulk milk, ceiving station-milk plants, and trans­ was not a complete panacea for the ported to the city in bottles. But the sanitation problems inherent in the cost of returning the empty bottles in­ transportation of milk. fluenced a trend to pasteurization in the city. It was then that the advan­ S anitization D ifficulties tages of transporting raw milk in insu­ It is not necessary to describe milk lated tanks became apparent. That the transportation tanks to this audience; development of this means of milk at least one such tank is on display at transportation is comparatively recent the Dairy Industries Exposition. Nor is evident from the fact that in a re­ should it be necessary to enlarge upon port to this Association at the 1922 the statement that all of the tanks cur­ Annual Meeting, Smith (1) stated that rently in service are not as modern in in February of that year there were in design, nor as recent in construction, use 13 milk transportation tanks as that on display. Design which ig­ mounted in railroad cars, and 68 nores principles of sanitation, and dis­ mounted on motor trucks or trailers— repair resulting from years of service, a total of 81 tanks! constitute serious handicaps to the The more complete transition since effective cleaning which is a prerequi­ 1922, from the transportation of milk site to the complete sanitization of the in cans to the movement of bulk milk tanks. This is essential to the preser­ from receiving stations in the country vation of milk quality during transit. to milk plants in the city in larger— The past six years have been a contin­ but fewer—receptacles, has generally uous nightmare to transportation tank been regarded as an unqualified bene­ operators. Marked increases in the fit to milk sanitation. Shipment in volumes of milk to be transported daily, cans possessed potentialities for con­ together with the inability to obtain tamination or spoilage of milk because additional tanks, a situation aggravated of the poor state of repair or ineffective by the difficulties and delays attendant cleaning of the cans, or to delayed or upon the procurement of motor and inadequate cooling of the milk, whereas chassis parts, necessitated the retention bulk shipment is in insulated tanks in service of tanks which normally with the milk at low temperatures so would have been replaced. Also it became necessary to operate transpor­ * Presented at the Thirty-third Annual Meeting tation vehicles with fewer and shorter of the International Association of Milk Sani­ tarians, Atlantic City, N. October 24-26, 1946. intervals for reconditioning and repairs. J ournal of M il k and F ood T echnology 93

Because the design and state of re­ Agitators — blades rough; shaft pair of tank interiors, manholes, out­ packed, and not removable for cleaning. lets, inlet pipes, valves, air-vents, and Manhole hoods and valve covers— agitators vitally affect the feasibility broken or lost hoods and covers vir­ and ease of effective cleaning, and the tually un-replaceable because of mate­ time required therefor, a resume—not rial and labor shortages. necessarily complete—of defects found Insulation—covering broken or torn, in milk transportation tanks which permitting the insulation to deteriorate. have been in long and continuous serv­ The foregoing list of defects has not ice will serve to illustrate the nature been included to create the impression and magnitude of the difficulties which that a majority of milk transportation must be overcome in the maintenance tanks are in an extremely dilapidated of good bacterial quality of milk in and unsatisfactory condition. It is, transit. however, a roster of the conditions, one or more to a tank, which are likely to Tank lining be found wherever milk sanitarians are Metal—dents and scratches; crudely devoting little or no attention to this applied patches; opened seams or feature of the handling of raw milk for welds, which permit leakage. pasteurization. These defects play a Glass—erosion in spots, exposing prominent role in the deterioration in the metal, which is also corroded; bacterial quality which sometimes takes chipped areas, especially at the edges place between receiving stations and of openings. pasteurizing plants. Reference has been made to these Manhole doors several types of transportation tank defects and disrepair because, when On top—rough finish on the inner existent, they are constantly a con­ surface; connection and air-vent open­ tributing cause to ineffective cleaning. ings threaded completely through the In these days of 40-hour weeks and casting. increased overtime pay, time consumed At the end, and on top—hinges in cleaning difficult-to-reach recesses, worn, permitting play; gaskets perma­ and roughened or corroded areas is nently installed, sometimes with rivets. costly to the concern responsible for the condition of the tanks. Conse­ Outlet valves quently the time allotted for the clean­ Deteriorated rubber gaskets; lead or ing of each tank is limited, and some tin gaskets pulled so tight that the of the recesses and areas are not metal is extruded as much as % inch cleaned every time the tank is washed. or more into the bore of the outlet, However, important as the physical forming a pocket; deep shoulders in condition of tanks is with respect to the valve construction, forming pockets; effective cleaning, it is merely inciden­ outlets located in the bottom of the tal when compared with the prevailing tank, so that the outlet is in the form disorganization of milk transportation of a bend, and the valve is both incon­ tank cleaning and sanitization as a fac­ venient and difficult to remove. tor in the increase in bacterial content Inlets—frequently of the goose-neck of milk in transit. variety, difficult to clean and to Milk distributing concerns which inspect. ' operate the receiving stations from Air-vents — interiors unfinished; which their raw milk supplies are s ob­ threaded shanks not extending through tained, and which own and operate a the manhole cover, thus leaving ex­ fleet of truck and trailer tanks, or lease posed threads in the threaded opening. a number of railroad car tanks, are in 94 M ilk T ransportation T a n k Cleaning position to maintain an organized tank tanks have to be cleaned and sanitized, cleaning and sanitization service, al­ and the responsibilities for their sani­ though break-downs in such services tary condition, do not parallel those are not infrequent. which pertain to milk cans and milk All of the milk transportation tanks receptacles in receiving stations and in service do not routinely shuttle be­ milk plants. It, furthermore, is axio­ tween the same receiving stations and matic that control measures should pre­ milk plants, however. Many are oper­ ferably be predicated upon legally ated by trucking concerns, some by adopted provisions which are relatively individual owner-drivers, and provide specific. a contract or single-trip merchant In Chicago, where approximately service. This morning a contract tank 340 truck and trailer tanks, and about may pick up a load of whole milk at 40 railroad car tanks are in constant Receiving Station A and haul it to service, studies were conducted and Milk Plant B ; late this afternoon it may rules discussed with trucking concerns, take on a merchant load of skim-milk receiving station and milk plant opera­ at Receiving Station C to be delivered tors, and health authorities, over a pe­ to a condensary or cheese plant, where riod of approximately two years before it is unloaded after sunset. To-morrow regulations satisfactory to all con­ morning it will return to Receiving cerned were drafted, and adopted by Station A for the milk for Milk Plant the Board of Health on July 19/'1945. B. Will the tank have been washed They amplify Item 26r of the specifi­ and sanitized after unloading the skim- cations for Grade A Raw Milk for milk after sunset? Will someone at Pasteurization. (A copy is appended.) Receiving Station A inspect the tank In essence this regulation interior, and noting that it has not 1. Applies to all milk transportation been cleaned, wash and sanitize it be­ vehicles. fore loading the milk for Milk Plant B ? 2. Prescribes substantial construc­ The bacterial quality of the milk re­ tion, good repair, tight closure, and ceived at Milk Plant B to-morrow will cleanliness, and prohibits the trans­ surely reflect any omission of sanitiza­ portation of contaminating substances tion of that transportation tank since or materials (Item 26r, U.S.P.H.S. it was unloaded there this afternoon. Milk Ordinance),; it also prescribes I doubt that it would be possible, in removable shelves, if milk cans are car­ fewer words, to present the nature of ried in tiers, and the separation of cans the problem encountered by milk sani­ of Grade A and of ungraded milk. tarians who deal with milk supplies 3. Prescribes that tank construction, transported in tanks. and the degree of cleanliness, shall comply with Items 12 (r) and 13 (r), R egulatory Control and with 10 (p) and .12 (p), respec­ Paradoxically, however, relatively tively, of the specifications for Grade few milk ordinances prescribe, in de­ A Raw Milk for Pasteurization, and tail, the control measures which are to for Grade A Pasteurized Milk. be applied to transportation tanks. The 4. Prescribes that tanks shall be enforcement authorities must arbi­ cleaned at the point of unloading, and trarily, and on their own initiative, ap­ shall then be tagged, at the manhole or ply to these vehicular containers the inlet, to indicate where, when, and by provisions prescribed for milk cans and whom that operation was conducted. stationary receptacles, if they under­ 5. Prescribes that tanks shall be take their control. It is quite obvious, bactericidally treated prior to loading, of course, that the circumstances and the nature of the bactericide, and conditions under which transportation where, when, and by whom treated, to J ournal of M ilk and F ood T echnology 95 be recorded on the reverse of the tag on reference has been made to.it, because which the cleaning data were recorded. it is the mechanism by which control These tags must be kept on file for over the sanitization of milk transpor­ three months. tation vehicles is exercised. 6. Prescribes that the manhole and This is an appropriate point to phi­ outlet valve of loaded tanks—except losophize that the adoption of control those in railroad cars—shall be sealed, regulations does not, per se, bring and that railroad car doors shall be about complete control; it is merely sealed. the initial step. 7. Prescribes that tanks shall be tagged to identify the source and na­ C l e a n i n g F a c i l i t i e s ture of the contents and the date of It was soon discovered after enforce­ their receipt from producers, and ment activities were inaugurated that 8. Prescribes that every milk trans­ numbers of the milk plants at which portation vehicle display on each side bulk milk was received in transporta­ the legend: Chicago Board of Health tion tanks were not adequately Permit, and immediately thereafter the equipped to wash them. Unloading number of the permit issued, and the areas (where tanks usually are also number assigned to that vehicle. washed) were not impervious, or were A brief discussion of the application not properly drained ; hose connections of the permit system to milk trans­ were inconveniently located, lighting portation vehicles may be of general facilities wrere inadequate; and, one of interest. The U.S.P.H.S. Milk Ordi­ the most serious obstacles to effective nance prescribes that milk distribution cleaning, the personnel assigned to this vehicles display the number of the operation was frequently the last addi­ permit issued to the distributor whose tion to the plant staff, and was products they transport. This provi­ untrained. sion set the precedent, in the Chicago Parallel conditions existed at coun­ Milk Ordinance, that milk haulers, try receiving stations at which the whether of cans or of tanks, be re­ tanks are loaded, particularly with quired to obtain and hold permits. But respect to lighting. Washing facilities many haulers, both milk concerns and must also be provided at these stations, merchant haulers, operate more than for tanks sometimes arrive in a con­ one vehicle. Therefore, a permit is dition unsuitable for loading and must now issued for each vehicle, but the be washed or re-washed. basic number of all the permits issued Favorable progress is being made in to any hauler or concern is the same, the installation of adequate overhead the vehicles being numbered serially. lighting (much loading of tanks occurs The permit number of a vehicle may after sunset, especially during winter) thus be: 1285-6. In this manner and extension lights and connections. every vehicle is positively identified, The installation of transformers to re­ and inspection findings may be filed duce the voltage and the use of sealed against that particular unit. This also beam light globes is recommended, be­ facilitates control activities, because a cause the effective washing and inspec­ permit must be obtained for each new tion of tank interiors are dependent vehicle added to the fleet, and when upon adequate lighting of all parts. a truck or tank is damaged or becomes unfit for use, the permit for its opera­ Bactericidal T r ea tm en t tion may be revoked. This discussion of permits is some­ Effective bactericidal treatment of what of a digression from the main the tanks prior to loading is somewhat subject of this paper; nevertheless, more difficult of attainment than was 96 M il k T ransportation T a n k Cleaning anticipated. The entire inner surface equipment which has not been suffi­ area of a tank cannot effectively be ciently emphasized in milk ordinances sprayed by leaning into the manhole and regulations—particularly since so and pointing the spray-nozzle first many communities now obtain milk toward one end and then toward the from distant sources. other end. Some nozzles project a fine stream, instead of a misty spray. It REFERENCE would require far more time than is 1. Smith, R. S.— Transporting Milk in usually devoted to this operation to wet Tanks. Annual Report of International the entire inner surface with such a Ass’n. of Dairy and Milk Inspectors, 1922. nozzle. Spray equipment, of the cheaper type, corrodes and deteriorates RESOLUTION WHEREAS, Provisions pertaining to vehicles used rapidly when chlorine compounds are to transport milk and milk products for con­ used as the bactericide. It has been sumption in Chicago are included in a number of separate Board of Health rules and regula­ observed, when the spray is out of tions; and order, that a few pailfuls of chlorine WHEREAS, These provisions should be' integrated solution are poured into the tank, and into one section of regulations; and

the man detailed to treat it gets into WHEREAS, Certain of these provisions should be the tank, and, with a brush attempts amplified, clarified, and made more specific;

to sweep the solution around the peri­ THEREFORE, BE IT RESOLVED phery, and against the ends, hoping to S. That Item 26r of the regulations pertaining to contact all surfaces, including the top, Section 154-14 of the Municipal Code be and it is hereby amended by striking out the present without completely soaking himself and wording, which is as follows: his clothes. This is, of course, prefer­ “ All vehicles used for the transportation of milk or milk products shall be so constructed and able to omission of treatment until the operated as to protect the milk or milk products from the sun and from freezing, and from con­ spray is repaired; but its effectiveness tamination. Such vehicles shall be kept clean and no substance capable of contaminating milk is, to say the least, questionable. We or milk products shall be transported with milk are recommending that sprays which or milk products in such manner as to permit contamination.” “ Milk haulers' shall furnish to produce a fog be suspended through the board of health at least once each month a list showing the name and address of each pro­ the manhole, the manhole closed and ducer whose milk has been hauled during that the outlet valve opened, and permitted period, the amount of milk hauled daily, and the name and address of the milk plant supplied to function until the fog issues from with such milk,” and by inserting in lieu thereof the following: the outlet. “All vehicles used for the transportation of One inspector is detailed to trans­ . milk or milk products, in cans between farms and receiving stations and milk plants, shall be of portation tank inspection. He is pro­ substantial construction; shall be provided with means for tight closure; shall be in a state of vided with suitable outer garments good repair; shall be clean; and shall, when milk and overshoes, and a powerful flash cans are carried in tiers, be provided with re­ movable racks or shelves, so that the bottoms of light and a sealed beam extension con­ upper tiers of cans do not come into contact with the lids of lower tiers of cans. No substance nection. (He uses the latter where which may contaminate milk shall be transported there is a transformer on the line.) with milk or milk products in such manner as to result in potential contamination thereof. Tanks He removes the outlet valve and all used for the transport of fluid food products other than milk, or of milk or milk products other removable parts when making an from sources which do not hold Board of Health permits, prior to their use for the transport of inspection, and gets into the tanks. milk or milk products, shall be given special Much progress has been made in treatment approved by the Board of Health, to remove all traces of the said products before fifteen months of intensive application being used for the transport of milk or milk products. In the event that milk from sources to this undertaking. We feel assured which do not hold Board of Health permits are that this activity must necessarily be transported in cans in the same vehicle with milk or milk products from sources holding permits, reflected in improved bacterial quality contained in cans, the cans containing the two kinds or types of milk shall be kept separate. of bulk milk when it reaches city milk “ Milk tanks mounted on trucks or trailer chas­ plants. Our experience has convinced sis, railroad cars, or other conveyances, and used for the transportation of milk and milk products us that milk transportation tanks con­ shall conform in construction and state of repair to the requirements o f Items 12 (r ) and 10 ( p ) ; stitute a segment of milk handling the outlet valves of all tanks so used, except those J ournal of M ilk and F ood T echnology 97 on such tanks as are completely enclosed in the clean, it shall be cleaned before it is given bac­ transportation conveyance, shall be provided with tericidal treatment, as hereinbefore prescribed. A tightly fitting hoods or dust covers. tag recording both such cleaning and bactericidal “Tanks used for the transportation of milk treatment shall be prepared and kept on file, as or milk products, and all. piping, connections, and hereinbefore prescribed. pumps used in withdrawing milk therefrom* shall “Tanks used to transport successive loads of be cleaned, as prescribed in Items 13 (r) and milk or a milk product from a railroad tank car 12 (p), as promptly as possible after the removal to a pasteurizing plant, without an interval of of the contents. Tanks shall be cleaned at the delay between loads, shall not be required to be point of complete unloading, unless otherwise cleaned and bactericidally treated,^ and tagged, directed by the Board of Health. A fter cleaning, after the removal of each successive t load, pro­ a tag shall be attached to the manhole φ or vided such tanks comply with the said ^ require­ inlet closure, on one face of which is inscribed ments before the first of the said successive loads the following information: (a) the word is placed therein. “ C LEA N ED ;” (b} the permit number o f the “ The top manhole, the inlet port, and the tank or trailer unit; (c) the date and time at outlet valve cover of every tank used for the which the tank was cleaned; (dV the place at transportation of milk or a milk product, ex­ which the tank was cleaned; and (e) the name of cept those housed in closed railroad cars{ shall the person who cleaned the tank. be sealed, immediately after the completion of “ If a tank, cleaned and tagged as herein pre­ the loading operation, by a means approved by the scribed, is used for the transportation of^ milk Board of Health. Railroad car doors shall be or a milk product from a source to which a sealed promptly after the loading of ' the tanks, Board of Health permit has not been issued, the with regulation railroad car seals, or each tank in holder of the tank truck permit, or his agent, the car shall be sealed in the manner prescribed shall remove and destroy the tag bearing the for tanks on automobile trucks. Such seals shall legend “ C LEA N ED ,” before the tank is filled remain unbroken until the tank contents are at such source. transferred into the custody of the consignee. In “Tanks which, upon arrival at milk receiving cases of multiple deliveries from the same load, stations, bear tags indicating that they have been the foregoing requirement shall apply only to cleaned, shall, prior to the placing of milk or a transport between the loading point and the first milk product therein, have their milk bearing consignee. surfaces and outlet valves adequately treated with “Tne contents of every _ tank of milk product a bactericide, as prescribed in Items 14 (r) and in transport shall be identified by a tag attached 12 (p). When such bactericidal treatment of a to the outlet. Such ta^s shall bear the following tank has been completed, the tag indicating the information: (aj a designation of the contents of cleaning thereof shall be removed, and on the the tank, as defined in Section IS4-1 of the reverse side thereof shall be inscribed the fol­ Municipal Code; (b) the name, the permit num­ lowing information: (a) the words “ BAC- ber, and the post office address of the milk receiv­ TERICIDALLY TREATED” ; (b) the nature of ing station at which the contents were collected the bactericide used; (c) the date and time of or processed; (c) the date of receipt thereof from bactericidal treatment; (d) the place at which the producers; and (d) the name and address of such treatment was administered; and (e) the the consignee. name of the person who administered the “In the event that the contents of a tank treatment. consist of portions from two or more receiving “Whenever the milk or milk product content stations, such tank shall be tagged so as to indi­ of a tank is divided among more than one con­ cate the source and amount of each such portion. signee, the piping and fittings used in removing “ The bodies of all vehicles regularly used for the tank contents shall be cleaned and given the transportation of milk and milk products, in bactericidal treatment after each successive usage. cans or in bulk, shall display, on the front and on “The tags reporting the cleaning and bac­ the rear, in plain view, the word “MILK,” in tericidal treatment of every tank in which milk letters not less than six inches high, and shall or a milk product has been transported shall be display on both lateral sides, in plain view and kept on file at the milk receiving stations at in letters at least three inches high and one and which the tanks were loaded, for a period of at one-half inches wide, the name and address of least 90 days, and # shall be available for inspec­ the person holding the permit to operate the said tion by representatives of the Board of Health. vehicle, and the legend “ CH ICAG O B O A R D OF “ Whenever a tank is known to have been last HEALTH PERMIT,” and immediately there­ used to transport milk or a milk product from a after the permit number, together with the num­ source to which a Board of Health permit has ber assigned each vehicle by the Board of Health not been issued, or arrives at a milk receiving for the purpose of identification.” station without a tag indicating when, where, and At the meeting of the Board of. Health on July by whom it was cleaned, or is found to be un­ 19, 1945, the above resolution was adopted.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16-18. 9 8

The Minimum Sanitary Requirements of the National Cheese Institute and How They W ork In Practice*

E . L . R e i c h a r t « National Cheese Institute, Inc., Chicago, Illinois

h e National Cheese Institute has method and all m ilk showing a sediment approached the problem of sanitary- pad worse than N o. 3 or evidence of mas­ T titis or any objectionable extraneous mat­ standards from the standpoint of raw ter will not be accepted. ( A No. 3 pad is material and physical facilities and the equivalent of 2.5 m illigrams of pre­ methods. pared standard dirt.) Our Research Committee and our Patrons delivering milk showing a No. 3 Quality Committee, in preparing sediment pad will be warned at the time of recommended minimum standards, testing. 4. Cans used in transporting milk from farm were fully aware of the necessity of to factory should be_of such construction establishing standards that were not as to be easily cleaned, must be kept clean, only sound and dependable from a pub­ and in good repair. ^ lic health standpoint but were also prac­ 5. N ew patrons must meet the above require­ tical and feasible from the operating ments before being accepted. man’s viewpoint. Too many programs 6. It is further recommended that each producer’s m ilk be subjected to the of quality improvement in the past methylene blue reduction test at least have been predicated on a theoretical semi-monthly. ideal and have, subsequently, failed of realization because the operating or We are fully aware that these mini­ manufacturing departmehts were un­ mum requirements do not represent an able to put the programs into effect. ideal milk supply, but they are the first That the present wave of enthusiasm step in the direction of improved for increased quality of raw material quality and were considered possible and sanitation of facilities and methods of early attainment. In discussion with is the result of recent activities of the regulatory officials, it was agreed that Federal Food and Drug Administra.- compliance with these milk standards tion, as well as increased vigilance of would eliminate present objections various state dairy departments, is a from a milk quality standpoint. As pretty generally accepted fact. With these milk sediment standards were the minimum acceptable criteria, estab­ jointly adopted by the National Cheese lished by these regulatory bodies as Institute, the Evaporated Milk Asso­ the immediate goals that must be ciation, and the Dry Milk Institute, it achieved, our Research Committee and seemed that non-conflicting and satis­ Quality Committee have established factory operating conditions. would be the following minimum standards for attained. milk to be used in the manufacture of ^ Our members adopted this program cheese: this spring and have found it practical 1. M ilk will not be accepted if it does not and desirable, as well as conducive to comply with local state laws. better quality in the resultant finished 2. M ilk with objectionable flavor character­ cheese. istics is not to be accepted. 3. Each patron’s milk is to be tested for In the application of this. program, sediment by the “bottom of the can” a number of developments were en­ countered that may be of interest. * Annual Meeting, Wisconsin Milk Sanitarians Association, 9-12-46, Stevens Point, Wise. Extraneous matter found in milk is J ournal of M ilk and F ood T echnology 9 9 not always the producer’s fault. It processor is responsible for the finished may be introduced into the milk from product and if he uses cheese that in­ the can itself, from rinse water, or from advertently contains extraneous ma­ environmental conditions occurring terial he will soon find himself in diffi­ while the milk is in transit. culties. All cheese should be periodi­ Much more frequently than is gen­ cally examined, as is the milk received erally assumed, sediment is traceable to at the factory, to assure a satisfactory faulty can washing operations, cans in raw material for processing. Our Re­ poor condition, or to steps being taken search Committee and Quality Com­ by the farmer, such as rinsing his mittee have established “Sediment cans previous to use that introduce ex­ Standards for Cheese” as well as a traneous material in objectionable method for routine examination of quantities. Before unsatisfactory milk cheese for extraneous material, that is is called to the producer’s attention, being used with good results. the plant management should make Minimum sanitary standards for the certain that it, itself, is free of blame. finished product depend, however, If the cans are eliminated as a source jointly on raw material and plant facili­ of contamination and you are sure that ties and condition. The latter have re­ dirt did not enter the milk after it left ceived increased attention in recent the producer, then and then only months and need continued emphasis. should he be contacted for necessary Difficulties in obtaining materials have improvement in producing techniques. • retarded this program considerably. Intelligent field work is absolutely The National Cheese Institute’s Re­ necessary at this stage. search Committee and Quality Com­ It is the exceptional producer who mittee have prepared “Sanitary Stand­ deliberately sells poor milk, and most ards for Cheese Factories” which are farmers are anxious and willing to being rapidly adopted by factories and show necessary improvement if shown proving of considerable value in how to effect such improvement. Too eliminating common causes of diffi­ frequently the producer is sold addi­ culties with the production of a quality tional equipment or encouraged to product. make costly improvement in his As one of the more difficult sanita­ physical plan, when simply good tion problems involves successful in­ housekeeping procedures would assure sect and rodent control, the National satisfactory results. Fundamentally, Cheese Institute, several years ago, all efforts should be concentrated on sponsored a project at the University keeping extraneous material from get­ of Wisconsin, under the supervision of ting into the milk. Clean healthy Dr. E. M. Searls, to study insect and cows, clean milkers, clean milking rodent control in dairy plants. This place, clean utensils, including clean spring a group of research and quality cans, and protection of the milk after control men, from the food industry, it is placed in the can will produce formed a committee with representa­ clean milk. Of course, proper strain­ tives of major food processing groups, ing is helpful in reducing sediment, but which meets periodically and discusses keeping sediment out first is far more the developments in the field of insect important from a sanitation standpoint. and rodent control. It is hoped that, Milk is the raw material of the in this manner, successful methods and cheese factory. Cheese is the raw ma­ materials will more rapidly become terial of the processing plant or cheese known and all interested in this im­ assembler, and presents a problem as portant phase of quality improvement difficult, if purchased from factories will keep current of developments. located in distant sections, as does milk Summarizing our experiences with to the local cheese factory. The Standards for Sanitation, I would say 100 Cheese I nstitute Sanitary ^Requirements that progress made has been propor­ material and labor for repairs, as well tional to the sincerity of effort put into as new machinery, will greatly aid the the program. Greater availability of progress of this work.

SANITARY STANDARDS FOR CHEESE FACTORIES

N a t i o n a l C h e e s e I n s t i t u t e , I n c . 110 North Franklin Street Chicago 6, Illinois

I. Standards for Factory Premises. room. The room must be equipped with self-closing 1. Dust Control— Dust shall be adequately con­ metal container for used towels. trolled to prevent contamination of milk, curd and Interpretation 3. W here outside toilets are per­ cheese. mitted, they shall be φ constructed according to ap­ 2. Drainage— Suitable drainage shall be provided proved sanitary requirements and shall be main­ to allow quick run-off of all surface water around tained in a sanitary condition. factory and from factory buildings. 9. Water Supply— The water supply shall be easily 3. Odor control—All sources of objectionable accessible, adequate, and of a safe, sanitary quality. odors shall be eliminated. Interpretation 1. Approval of supply. All supplies 4. General appearance— Lawns, flowerbeds, and of water used for drinking, and washing equipment shrubs shall be well kept and the general surround­ shall be tested by The Division of Sanitary En­ ings shall be free of discarded equipment or other gineering or Department of Healtn of the state in debris. which the plant is located at least twice each year, and shall meet its drinking water requirement. Provided, however, that after three years of satis­ II. Standards for Plant and Equipment. factory inspections, it shall bt sufficient to make inspections once each year. Reports of tbs tests 1. Exterior of plant. The exterior shall be in should be kept on file at the plant office for good repair and wood structures shall be painted. inspection. 2. Floors. ^ The floors of all rooms in which Tests for the sanitary quality of water shall be milk and dairy products are handled shall be con­ made at (a) the water outlet used for washing structed of concrete or other equally impervious and equipment and (b) a drinking water outlet, easily-cleaned material and shall be smooth, properly drained, provided with trap drains, and kept clean. 10. Hand washing · facilities;—Convenient hand washing facilities shall be provided, including run­ Interpretation 1. For factories having wood floors ning water, soap, and approved sanitary towels. the compliance will be deemed satisfactory if floors The use of a common towel is prohibited. are constructed so that no cracks or crevices exist which would make them difficult to clean and if Interpretation 1. Facilities for band washing. such floors are kept in sanitary condition. Hand washing facilities shall be provided at a convenient location for employees of the receiving 3. Walls and ceilings—Walls and ceilings of room and processing room. rooms in which milk or dairy products are handled Interpretation 2. Warm water shall be provided shall have a smooth washable light-colored surface and shall be kept clean. for hand washing in toilet rooms, 11. Intake— Shall be a separate room. 4. Doors and Windows—Unless other effective means are provided to prevent the access of flies, 12. Curing room— Shall be a separate room of rodents and vermin, all openings from rooms where adequate size and equipped with facilities for milk is exposed shall be effectively screened, and reasonable temperature control. Shelving shall be doors shall be provided with self-closing devices. of a type which can be readily taken down for cleaning. β. Lighting and ventilation—All rooms in which milk is handled shall be well lighted and ventilated, Interpretation 1. Shelving shall be constructed so in compliance with State Laws. that it may be removed for cleaning. 6. Miscellaneous protection from contamination— Interpretation 2. Vegetables and canned goods The various milk handling operations shall be so shall be kept in closed cabinets or containers if it located and conducted as to prevent any contami­ is necessary to store them in this room. nation of the milk or of the cleaned equipment. 13. Salting room— Shall be a separate room of Interpretation I. Weigh cans. Downspouts from adequate size and free from unnecessary supplies weigh cans shall be constructed to prevent the en­ and ^ equipment. Salting tables shall be in good trance o f flies, dust and contamination o f the repair and kept clean. Salt brine tanks shall he in milk. good repair and clean. 7. Protection from insect, rodent and pet con­ 14. Storage room— Shall be in good repair, orderly tamination— Plant and surroundings shall be so and free from unnecessary materials and equipment. constructed and maintained as to prevent the en­ 15. Boiler room— Shall be separated from make trance of rodents or their harboring on the premises. room and other rooms where dairy products or dairy Pets shall not be allowed in the manufacturing, supplies are handled or stored. It shall have tight cheese storage or supply rooms. partitions and self-closing doors. It shall be orderly, 8. Toilet facilities— Toilet rooms shall not open in ^ood repair and free from useless material and directly into any room where milk or milk products equipment. are exposed. The doors of toilet rooms shall be 16. Milk Piping—Only sanitary milk piping of a self-closing. Toilet rooms shall be kept in a clean type which can be easily cleaned with a brush shall condition, in good repair, and well ventilated. be used. Interpretation 1. The toilet room. The toilet room Interpretation 1. The pipe line. The maximum shall be conveniently located. It must be adequately length of any single piece of pipe shall be twelve screened. feet. Pipe snail not be spliced. Interpretation 2. Toilet room equipment. Hand Interpretation 2. Finish. Replacements and new washing facilities must be provided in the toilet purchases of stainless steel milk pipe shall have a J ournal of M il k and F ood T echnology 101 minimum finish on the inside surface as that which shall be cleaned in a vat using brush and washing is obtained with not less than 120 grit (polish) powders. properly applied. 3. Handling of Milk Piping, Containers and Ap­ Interpretation 3. Fittings. A ll new fittings shall paratus— Between bactericidal treatment and usage, be of the recessless type. Recessless fittings shall and during usage, piping, containers, and apparatus be used on all new pipe or replaced pipe. shall not be handled or operated in such manner as Interpretation 4. Valves. Replacements and new to permit contamination of the milk. purchases of valves through which milk or edible Interpretation 1. Chlorine Strength. The amount milk products are handled must be of sanitary con­ of chlorine (inorganic) in chemical sterilizing solu­ struction and made of white metal or stainless tions shall at no time be less than fifty parts per steel. million of available chlorine. 17. Construction and Repair of Containers and Interpretation 2. Cloth Filter Bags. Cloth filter Equipment— All containers and equipment with bags or cloths are to be used but once. ^ The use which milk products come in contact shall be con­ of c’oth filter bags tied to the ends of pipe should structed in such manner as to be easily cleaned and be discouraged and the filter bag when in use must shall be kept in good repair: not float in the filtered milk. Interpretation 1. Whey Storage Tank. Tanks for 4. Cleaning Milk Cans— Before releasing milk milk or whey to be skimmed, when located in the cans to patrons, such cans must be cleaned, steri­ make room, shall be easily accessible for cleaning. lized and dried. When located in separate room, the room shall be Interpretation 1. Clean Cans. Producer's φ milk tightly sealed, properly lighted and ventilated and cans should be periodically inspected for cleanliness. with an ample supply of hot water for washing and scalding. Floors of such room shall be of water­ There shall be filed in the office of the plant tight material. superintendent a report of this inspection which shall include (a) the date of inspection,. (b) num­ Interpretation 2. Agitators. A drip pan shall be ber of cans examined, (c) number of Cans found placed beneath all mechanical agitators, machinery unclean, and (d) the probable cause for unclean or other equipment to prevent oil, g.ease, or other cans, extraneous matter from dropping into the vats or onto the milk products. The can washer shall be cleaned and inspected daily for proper operation. Interpretation 3. Sanitary pumps. All pumps for handling milk or milk products shall be of sanitary 5. Disposal of Wastes— A ll wastes shall be prop­ construction, and constructed of non-corrodible erly disposed of. material. 6. Miscellaneous— Special precautions shall be Interpretation 4. Starter equipment. In all fac­ taken to avoid contamination of milk, curd and tories where starter is used suitable equipment shall cheese with microorganisms and extraneous material. be provided. For detailed reference see Appendix Interpretation 1. Rubber Squeeges. Rubber squeeges shall be used instead of brooms in han­ Interpretation 5. Swiss cheese kettles. Inasmuch dling curd in the vat. as Swiss kettles are constructed so that they are Interpretation 2. Metal Sponges. Metal sponges not self-draining, they shall be completely dried shall not be used. immediately after being used. Interpretation 3. Smoking. Smoking and tobacco 18. New Equipment. Throughout the plant when chewing shall be prohibited in all rooms where new equipment is installed, it must be of sanitary milk and cheese are bandied. construction. Interpretation 4. Wearing apparel. All persons Interpretation 1. It is recommended that all new coming in contact with milk and milk products, con­ equipment used in the handling of milk and milk tainers or equipment, shall wear clean garments products be constructed of stainless steel. Foreign having no pockets above the belt, and caps and shall type cheese kettles may be an exception. keep the body clothed at all times. 19. Locker Room. When locker space is pro­ IV. Plant Personnel. vided it shall be kept in a clean and sanitary condition. 1. Health—Every employee whose work brings him in contact with the production or handling of 20. Placement of Equipment. Equipment shall milk, milk products, containers, or equipment shall be so placed as to be readily accessible for all manu­ have an annual medical and physical examination. facturing and cleaning operations. A ll new employees shall have a medical and physical examination before reporting to work. III. Plant Operation. This item shall be deemed to have been satisfied 1. Over-Flow Milk— Drip or over-flow milk shall if there is presented the physician's certificate of not be used in the production of cheese. health, indicating absence of contagious disease. Interpretation 1. Drip Milk. Drip Milk is that . Interpretation 1. Medical Certificate File. Med­ milk which is accumulated after the inverted can ical certificates of all employees shall be filed in passes its normal dumping position and prior to the office of the plant superintendent. the first washing operation. 2. Cleanliness. All employees coming in con­ 2. Cleaning and Bactericidal Treatment of Milk tact with milk, milk products, containers, or milk Piping, Containers and Apparatus. All piping, handling equipment shall wear clean garments ^ and containers and apparatus used in handling milk caps and shall keep their hands clean at all times and milk products shall be kept clean. A fter while thus engaged. cleaning,. such equipment shall be subjected to an approved bactericidal process. Interpretation 1. .Cleaning of Pipe. Adequate facilities must be provided for the washing of pipe. Copies of these standards, with statements con­ All pipe lines through which milk is handled are cerning satisfactory compliance^ can be obtained to be taken down daily and washed with a brush. from the National Cheese Institute, Inc., 10 N, Demountable pipe fittings such as tees, elbows, etc., Franklin Street, Chicago 6, Illinois. 102

Some Observations on tbe Use of Roccal

L e o n E. M u l l a n d E. L . F o u t s Florida Agricultural Experiment Statiorp, Gainesville, Florida

I ntroduction plants. A frequently asked question o c c a l , a quaternary ammonium by those who do not permit its use is, R compound, has been giving satis­ “If this substance does not impart a factory service for several years as a taste or odor to milk when used as a chemical bactericide in eating estab­ sanitizing agent, what effect might it lishments. The product is reported have if added directly to milk on the by Krog and Marshall (3) to have bacteria count and flavor ■' of the certain attributes which makes it very product?” Realizing that there might desirable for use in sterilizing dairy be some unscrupulous or uninformed farm utensils and milk plant equip­ dairymen or dairy plant workers who ment. These workers found it to actually would attempt to reduce the exert a definite bactericidal action on bacteria count of milk by the direct the flora normally associated with milk addition of such a substance, experi­ handling equipment, that it is no more ments were conducted to provide this corrosive to metal and rubber than information. Experiments were also water and that it does not impart taste conducted to determine the extent to or odor to milk products when used as which Roccal could be added to fnilk a general sanitizing agent. Harsh- without detection by tasting. barger (1) reported that it was non­ toxic to growing white rats when in­ E xperim ental cluded in the diet at the rate of 3 Effect on Bacteria in Milk percent. Scales and Kemp (4) reported For these experiments two lots of good results when using this substance milk were selected, lot 1, fresh whole for sterilizing cows’ udders prior to milk of high quality with a compara­ milking. Jacobsen (2) reported that tively low bacteria count, and lot 2, quaternary ammonium compounds are fresh whole milk of a lower grade hav­ used extensively for farm dairy ing a relatively high bacteria count. sanitation. Both lots of milk were subjected to the same treatments throughout the P u r p o s e o f E x p e r i m e n t course of the experiments. There has been considerable differ­ Thirty-six 100 ml. portions of each ences of opinion between various dairy lot of milk were placed into sterile and milk inspection agencies regarding flasks. Aqueous Roccal solutions con­ the use of Roccal on dairy farms and taining 10,000 and 25,000 parts per in dairy plants. In general, it has million were prepared. Six series of not been accepted although in some samples, each series being comprised instances certain inspection officials of six 100 ml. portions of milk contain­ have given their permission for it to ing 0, 10, 50, 100, 200, and 250 parts be used. Since the work reported by per million of Roccal were prepared others tend to establish its efficiency as by adding the necessary amounts of a germicidal agent and that it is non­ the appropriate Roccal solutions. toxic, the experiments reported herein Three of these series were pasteurized are intended merely to shed more light immediately at 143° F. for 30 minutes on this chemical with the thought in in laboratory pasteurizing apparatus mind of clarifying some of the un­ and cooled to 50° F. The other three known points which might influence series were left unpasteurized. Up to its use on farm dairies and in milk this point there are six series of J ournal of M il k and F ood T echnology 103 samples of each lot of milk containing tasted immediately to determine the from 0 to 250 parts per million of concentration of Roccal necessary to Roccal, three series of each lot being produce a flavor that could be detected pasteurized and three series raw. by experienced milk judges. The re­ Within an hour standard plant counts mainder of the samples were stored at were made on one series of the raw and 50° F. and taste tests were again made one series of the pasteurized milk at 18, 42, and 76 hours. The results samples. The remaining four series of . of these flavor studies are shown in samples were stored at 50° F. and at Table 2. the end of 24 hours a raw and pas­ teurized series were removed from D i s c u s s i o n o f R e s u l t s storage and bacteria counts were made. The data shown in Table 1 indicate After 48 hours the remaining two that the addition of Roccal did reduce series of samples were removed from the bacteria count of both lots of milk. storage and examined for bacteria The substance was definitely more counts. This procedure was used to effective in reducing the bacteria count determine the effect of Roccal on bac­ of the lot 1 milk having a low bacteria teria when added directly to milk in count than it was in the lot 2 milk varying concentrations. The results having a high bacteria count. It may of the trials are shown in Table 1. be observed also that the substance T A B L E 1

E f f e c t o f R occal W h e n A dded D ir e c t l y to M i l k o n t h e B a c t fju a C o u n t * Lot 1 Roccal 0 Hours 24 Hours 48 Hours t------t \ i λ Ppm. Raw Past. Raw Past. Raw Past. 0 17,500 70 53,500 65 595,000 30 10 13,000 50 22,000 80 528,000 50 SO 6,000 30 13,000 50 368,000 10 100 4,500 100 6,000 20 180,000 20 200 4,500 10 4,500 0 10.000 0 250 1,500 so 11,500 0 25,000 20 Lot 2 Roccal 0 Hours 24 Hours 48 Hours r s t Ppm. Raw Past. Raw Past. Raw Past. 0 294,000 2,000 600,000 4,000 528,000 4,500 10 296,000 2,000 605,000 1,900 330,000 5,000 50 255,000 1,500 228,000 50 120,000 3,500 100 260,000 150 242,000 0 45,000 500 200 158,000 100 110,000 0 55,000 500 250 55,000 10 66,000 0 69,000 200 * Standard plate count— Figures represent average counts on duplicate plates

Effect on Flavor caused a lowering of the bacteria count Roccal was added to two series of in the pasteurized samples. This 500 ml. portions of milk in such effect may be noticed in both lots of amounts as were required to yield 0, 5, milk but more particularly in the lot 10, 15, 20, 25, 30, 35, 40, 45, and 50 2 pasteurized milk. parts per million of Roccal. One The bacteria counts on both lots of series of samples was pasteurized im­ milk were reduced but it may be noted' mediately at 143° F. for 30 minutes that a considerable concentration of and cooled to 50° F. Both the raw Roccal was required to reduce the bac­ and pasteurized series of samples were teria count appreciably especially in 104 U se of R occal

T A B L E 2

E f f e c t of R occal W h e n A dded D ir e c tl y to M i l k o n t h e F l a v o r * Roccal 0 Hours 18 Hours 42 Hours 76 Hours ,------. ,------*------, ,------* -----— , ^------* ---- Ppm. Raw Past. Raw Past. Raw Past. Raw Past. 0 1 1 1 1 1 1 1 1 5 1 1 1 ' 3 1 1 2 2v 10 2 2 2 2 2 2 2 2, 15 2 2 2 • 2 2 2 3 3 20 3 3 3 3 3 3 3 3 25 3 3 3 3 3 3 3 3 30 3 3 3 3 3 3 3 3 35 3 3 3 3 3 3 3 3 40 4 4 4 4 4 4 4 4 45 4 4 4 4 4 4 4 4 50 4 4 4 4 4 4 4 4 * Notations indicate the composite judgment of several experienced milk judges 1 = No off-flavor 2 = Puckery flavor 3 =: Bitter flavor 4 = Very bitter flavor the case of the lower quality milk. was more noticeable on low count This is considered especially significant milk than on high count milk. The because it appears that the producer bactericidal property of Roccal in or processor of milk who. is capable of milk was not affected by pasteurization. producing milk of high quality with a Roccal would have to be added to milk low bacteria count would have no in­ of low quality to the extent of 200 to centive to be careless with the use of 250 parts per million to bring about Roccal or purposely to add it to the significant decreases in the bacteria milk to reduce the bacteria count. The count of milk. producer of low quality milk would Roccal in milk was detected by have to add such an excessive quan­ taste when present to the extent of 10 tity of Roccal as shown by the figures parts per million. The milk at this in Table 1 to affect an appreciable re­ point had a slight puckery flavor which duction in the bacteria count that the increased in intensity to a slight bitter­ chemical could be detected readily by ness at 20 parts per million and to a the average consumer of milk. very bitter flavor at 40 parts per It may be observed by examination million. of the data in Table 2 that Roccal added directly to milk' produced a REFERENCES noticeable puckery flavor at 10 parts 1. Harshbarger, K. E. Report of a Study per million which increased in inten­ on the Toxicity of Several Food Preserving sity, becoming slightly bitter at about Agents. /. Dairy Set., 25, 169-174 (1942). 20 parts per million and very bitter at 2. Jacobsen, D. H. The New Non- Chlorine Disinfectants for Dairy Plants. 40 parts per million. Since this flavor Cherry-Burr ell Circle, 20, July-August, occurs at such low concentrations of 1946. Roccal in milk it would seem unlikely 3. Krog, Andrew J, and Marshall, that a sufficient quantity of Roccal Charles G. Roccal in the Dairy Pas­ teurizing Plant. /. Milk Technol., 5, 343- could be added to reduce the bacteria 347 (1942). count appreciably without producing 4. Scales, F. M., and Kemp, Muriel. A a very undesirable and easily detected New Group of Sterilizing Agents for the flavor in the resulting milk. Food Industries and a Treatment for Chronic Mastitis. Paper presented before

C o n c l u s i o n s the laboratory section of the international Association of Milk Dealers, 33rd Annual Roccal added directly to milk re-, Convention, Atlantic City, N. J., Oct. 21, duced the bacteria count. The effect 1940. 105

The Utilization of Whey*

L l o y d K . R ig g s Kraft Foods Company, Chicago, Illinois

hey is in many respects a unique Percent W dairy product. Of course each W ater ...... ! ...... 3.7 and every dairy product is unique but Protein ...... 12.2 M ilk fat ...... 1.0 whey is sdmewhat in the position in Lactose ...... 70.5 which the Irishman placed the bullfrog A sh ...... 8.8 when he said, “Every one of God’s Lactic acid ...... 2.9 creatures is unique only the bullfrog is Any very wide deviation from these more so.” Whey is unique in several respects. figures strongly indicates that the whey has received violet treatment at In general, it results from the sub­ some time or other. stantially complete removal from milk A glance at these tables of composi­ of milk fat and casein. The composi­ tion brings out some of the unique tion of whey is somewhat influenced by the technique of its preparation. characteristics of whey. It is the most dilute of dairy products. And for this Casein whey differs from cheese whey reason alone, it has frequently been and whey from several types of cheese despised. show distinct differences in composi­ Making some comparisons with tion. There is also a tendency for other dehydrated or powdered milk whey to exhibit in a rather exaggerated products, we observe the following ap­ form several factors such as seasonal, proximate values. regional and species variations which commonly influence the composition of Lactose Content milk. Percent We might be able to spend a profit­ Dried cheese whey ...... 70 Dried casein whey ...... 65 able hour discussing the composition Dried skim milk ...... 50 of whey and factors which influence it. Dried buttermilk...... ’.. 48 We might even spend an hour on Protein Content riboflavin alone, but this is not the Percent occasion. Dried cheese whey ...... 12 Every student knows that the aver­ Dried casein whey ...... 10 age composition of whey is about as Dried buttermilk ...... 30 follows: •Dried skim milk ...... 32 Percent Milk Ash or Milk Minerals Content* Water .'...... 95.IS Percent Protein ...... 0.87 Dried cheese whey ...... 8.5 M ilk fat ...... 0.23 Dried casein whey ...... 8.5 Lactose ...... 4.78 Dried buttermilk...... 8.0 Ash...... 0.49 Dried skim milk ...... 8.0 Lactic acid ...... 0.19 * The actual ash content of commercially dried whey is frequently found to be considerably in When commercially dried, the com­ excess of 10 percent. Such high ash content gen­ erally indicates the extent to which neutralization position of cheddar cheese whey be­ has been practiced. Neutralization is further in­ comes approximately: dicated by an abnormally high alkalinity of the ash. Some mention has been made of fac­ * Address given at Dairy Manufacturers Con­ ference, University of Illinois, Nov. 16, 1945. tors which have been imposed by 106 U tilization of W hey nature upon the composition of whey. Dr. Cannon of the University of Chi­ These are both interesting and impor­ cago, making use of his technique in tant. They, however, pale into insig­ which serum protein and weight loss is nificance when compared with the restored to animals depleted by protein violence which may be done to its starvation, has also shown the high composition by rough treatment or by biological value of lactalbumin—the neglect. Whey is an excellent medium protein of whey. These observations for the development of a wide variety confirm many previous observations of microorganisms. Acid develop­ accumulated over a long time. ment with its consequent reduction of High quality protein is none too lactose, and putrefaction are examples plentiful in the world. And while the of what may happen to neglected whey. amount of protein percentage-wise in Neutralization may in part cover up whey is small, nevertheless in the but cannot correct defects produced aggregate, whey might supply for by careless handling. human food a vast amount of one of Now if we look for a moment at nature’s very best protein foods. some of the characteristic constituents Another way in which whey is a of whey some interesting observations unique product is the large proportion may be made. of lactose which it contains. In general, when we talk about pro­ The scientific literature dealing with tein, we are inclined to think in terms the nutritive value of lactose is very of nitrogen times 6.25 or some other large and very confusing. For ex­ factor and thus arrive not at a scien­ ample “it has been suggested that milk tific fact but at a rather highly sugar (lactose) is worth no more than generalized superficial statement. store sugar (sucrose), i.e., 5 cents a We who ate interested in dairy pound”. products sometimes pride ourselves Another view of the matter is: upon a superior knowledge of milk “Unlike sucrose, lactose passes the proteins, i.e., when we think of what is ileo-cecal valve and forms in the in­ known about cereal and other vege­ testine an exceptionally favorable table proteins. We do, however, know medium for the growth of Bacillus a little about the protein or proteins of acidophilus and related acid producers, whey. A small portion of the protein thereby inhibiting protein putrefaction. is apparently casein or at least closely By thus maintaining an acid reaction related to it. Another portion shows in the intestine, lactose moreover favors the characteristics of albuminoses or maximum calcium and phosphorus peptones. Whey protein is largely heat utilization (at least in the rat). It is coagulable and thus comes under the known that (in the rat) the rickets- classification of albumin and/or producing properties of some diets are globulin. The amino distribution of repressed by supplementing with the minor protein fractions is so far as lactose.” I know almost completely unknown. Whey powder has long been used as From the standpoint of nutrition we a constituent of poultry feeds. One of also know something about the protein the large uses for poultry is in the of whey. Following the technique of preparation of the so-called “flushing Mitchell, we have found casein to have mash” which usually contains 25 per­ a biological value of 85.5 percent and cent whey powder: Such a mash is the protein of whey, so called lactal- very laxative for chickens and helps in bumin, 96.4 percent. the control of coccidiosis. The flush­ It thus appears that in spite of the ing or laxative action of whey powder sketchy information that we have on is directly attributable to its high the protein of whey, this protein is of lactose content. outstandingly high biological value. Much recent work on the synthesis J ournal of M ilk and F ood T echnology 107 of certain vitamins in the intestinal “The spectacular growth-accelerating ef­ tracts of various animals including fect of milk on weight and especially on height (skeleton growth) is perhaps due man, tends again to focus attention largely to the richness and availability of upon the possible role of lactose in calcium in milk. In M ann’s experiments, such vitamin synthesis. The develop­ the addition of casein equivalent to that given ment of newer techniques provide tools in milk and margarine equivalent to the butterfat in the milk did not increase the for the re-evaluation of the dietary height as did whole milk. Leighton and value of lactose. It is of course realized Clark found that skim milk increased growth that the-technical difficulties are great in height as much as whole milk. These but we may confidently look to future observations lead to the conclusion that the research to clear up much of the con­ calcium in milk is a major factor in in­ creased growth of the skeleton. Ordinary fusion which exists in both scientific diets are more often deficient in calcium than and clinical literature with regard to in any other nutrient, and are thus made the value of milk in general and lac­ good by milk.” tose in particular, especially as regards Riboflavin was first discovered as a intestinal putrefaction and vitamin constituent of milk and whey and synthesis. It may even be found that called “lactoflavin”. The fluorescent Metchnikoff was correct in some of the yellow color of whey is due very largely conclusions at which he arrived, about to its riboflavin content. The principal the health value of milk products, source of riboflavin in the American especially acidophilus milk. Work of dietary is dairy products. Ordinary this sort may entirely modify or revise commercial dried whey contains from our concepts with regard to the vitamin 20-30 gamma of riboflavin per gram. requirements for man. Perhaps after Thus whey is a vast and sofar as all, we shall come to appreciate lactose. human food is concerned, almost an Incidentally vitamins while important, untapped source of this important are far from being the whole story of dietary factor. Whey, like milk, also nutrition, and vitamins certainly differ contains considerable amounts of other from high grade protein and essential water soluble vitamins. minerals which are not synthesized in Now I have taken considerable time the alimentary tract—except of course in talking about what whey is and what for protein synthesis in ruminant it contains. I have done this for the animals. purpose of stimulating thought as to The value of the ash or minerals of ways and means for utilizing this great whey should certainly not be over­ store of valuable food elements. looked. Permit me to call attention to Whey is probably the No. 1 neg­ the experiments by Dr. Corry Mann on lected dairy product. The chief feeding milk to children. The follow­ reasons that whey has been held in such ing quotation is from the excellent general disregard is because it is such book by Brody, Bioenergetics and a dilute product and because it has Growth, page 795. very generally been mishandled. When “His boys (Mann’s) were receiving a whey is handled in the same manner in diet rated as adequate, but Dr. M ann wanted which fresh milk is or should be han­ to see what an extra glass of milk at meals (a pint per day) would do. Records were dled it is certainly not offensive to the kept of half of the group on their usual senses of taste and smell. And when diet, and of an equal number who received sound fresh pasteurized whey is han­ the milk supplement. The result was that dled only in stainless steel equipment while the ‘control’ boys gained 4 lbs. in weight and 1.8 inches in height, the milk- and dried with all of the precautions supplemented group gained 7 lbs. and 2.6 which should be observed in the drying inches. ‘The casual visitor would never of fresh milk it is really a very fine fail to recognize the boys receiving the extra milk,’ said Dr. Mann, ‘they were obviously product, both in flavor and odor. more fit.’ The largest use of whey is in poultry 108 U tilization of W hey and animal feeding. In this field, dried paragraph''from the report of the whey has been used for some twenty American Dairy Science Association years with outstandingly good results. Committee on “Post-war Utilization In general, it seems that whey in of Dairy Products”, appearing in the poultry and animal feeding takes the October 1945 issue of the Journal of place occupied by milk added to the Dairy Science. already adequate diet of the boys in Dr. “In considering the utilization of whey it Corry Mann’s experiments, to which should be pointed out that the 90 pounds of reference has been made above. Whey, liquid whey that is produced in die manu­ like skim milk and buttermilk is the facture of 10 pounds of cheese is another plus factor in poultry and animal feeds source of human food that has heretofore not been utilized to any great extent. W ith which helps so much in the production the adoption by various states of regulations of sound healthy stock.. and laws requiring the pasteurization of For human food the coagulable pro­ milk for cheesemaking, which in turn is tein of whey has long found some small likely to tend toward the development of use in whey cheese which on account larger factories for the manufacture of cheese, it seems logical to conclude that of the unusually high value of the pro­ larger amounts of good pasteurized whey tein which it contains, should be appre­ will be available. This naturally suggests ciated for its food value. that various possible uses for whey will be Concentrated or dried whey has given more serious consideration in the future. W hey solids have found use in found its largest use as human food as cheese foods and cheese spreads, in baked a constituent of cheese foods, the nu­ goods, soups, and candies. W hey is used as tritional value of which has been a source of lactose and lactic acid. The use demonstrated over and over again. of lactose for the manufacture of penicillin Dried whey is an excellent ingredient has stimulated lactose production. The largest use of whey has been and still con­ for the baking of cakes and pastry. It tinues to be for animal feed. W h e y has is, however, little used. This is also excellent food values and its further use in the case with confections. various food products offers distinct Whey has found some industrial possibilities.” uses in the production of lactic acid and its derivatives also in the production It is my plea to the dairy industry of alcohol and vinegar. Other indus­ that consideration be given to the great trial uses offer distinct possibilities. values of whey as a food product and It is, however, as a food that whey that ways and means for its further should find its place. utilization be given serious considera­ In closing I would like to quote a tion.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16-18. 109

Symposium on Milk Equipment ^ Present and Future Status of Milk Plant Equipment and Materials *

R . D . B r i t t o n General Manager, Wisner Manufacturing Corp., New York City

he subject of this symposium, as dies the package through the complete Tyou know, is “Present and Future operation without the necessity of Status of Milk Plant Equipment and touching the container whatsoever. Materials”, which subject can be inter­ There is a new type of apparatus for preted in several ways. It would be sterilizing milk which has apparently fitting to assume that this group would been perfected to a point satisfac­ be interested in this from the stand­ tory for commercial operation. There point of sanitary improvements and is equipment which might radically technical developments, and yet there change the method of handling butter, is another angle which might be which has long been discussed and brought to your attention and wfyich referred to as the “Continuous Butter­ I will touch upon later. making Process”. Generally speaking, an observation There have been many improve­ of the displays at the exhibition hall re­ ments in the small accessory equipment veals no radical changes in the prin­ in plants. These are small items which ciples of major equipment, although are necessary to the operation of plants some companies have endeavored ■ to but which have never before been given give you a preview of what might be too much thought from a sanitary expected in time to come. standpoint. The items to which I re­ There are, however, certain things fer are sanitary pipe washing machines, of interest which are new and which I sanitary pipe racks, sanitary, fitting shall endeavor to mention briefly. For tables, etc. instance, there is a device for can There is a new capper made up of a washers which maintains a given very few parts and so constructed that range of solution strength in the it can be dissembled and reassembled solution tank, electronically operated very quickly. The milk bottle capper and equipped with a warning signal at has always been rather an unsanitary the front end of the machine which item in a milk plant, but this new cap­ lights red when the solution strength per which is constructed of all stainless drops below the minimum strength steel solves this problem. Another desired. feature about this capper is the fact Also, there is a volumetric rinse at that when caps jam in the machine, the front of the can washer to minimize the bottom cap slide can be removed plant waste and reduce the contamina­ quickly without dissembling the rest of tion of streams running by country the capper so as to take out jammed receiving plants. caps without the necessity of touching There is shown a packaging machine the caps with the hand or with an ice­ for filling paper containers which han- pick a practice which is unsanitary. Storage tanks have been greatly im­ proved by incorporating spun heads . * Presented at the Thirty-third Annual Meeting of the International Association of Milk Sani­ with a large radius both on the inner tarians» Inc., Atlantic City, N. Τ.» October 24-26, 1946. shell as well as the outer shell. There 110 M ilk E qu ipm en t and M aterials has also been an improvement in the Plate Equipment ...... 10-18 months Storage Tanks ...... 15-24 months design of the front head accessories Weighing and Receiving such as the inlet fitting, peep sights, Equipment ...... 6-30 months manhole door frames, and in some Straight-line Can Washers .. 9-32 months cases the elimination of the thermome­ Rotary Can Washers ...... 4-19 months Homogenizers ...... 12-24 months ter fitting within the milk receptacle Separatqrs and Clarifiers ... 4-13 months entirely. This is accomplished by Refrigeration Compressors .. 18-20 months welding a thermometer well on the Can Conveyors ...... 10-16 months outside of the inner shell into which At this point you might be interested the bulb of the dial thermometer is in the following statistics as given by projected. According to the manufac­ the Bureau of Census in Washington turer who is incorporating this device in regard to the shipment of dairy in his tank, there is only a time lag of equipment. During the month of about 45 seconds to 1 minute before June, 1946 in round figures approxi­ the thermometer reaches the milk mately $2,800,000 worth of dairy ma­ temperature. As previously stated, chinery and equipment was shipped. this eliminates any thermometer fitting At the end of the month of June the through the milk receptacle and also backlog· of orders for dairy machinery eliminates the necessity of the ther­ and equipment totalled $45,000,000.' mometer bulb being submerged in the Almost all of the audience’ at last milk itself. night’s dinner were customers there to These are just a few of the many have one questioned answered, “When things I might mention, but again can I expect my equipment” ? referring to my earlier remarks, the Your group, however, is looking for other angle which might be brought to two questions to be answered. “When your attention is the physical ability can we expect equipment to replace the of the manufacturer to accomplish old unsanitary existing equipment ?” what might be normally expected of and “When are the manufacturers go­ him by your group. ing to develop something new?” Last night I attended the Service of Gentlemen, the first question was Supply Dinner, better known as the answered last night in an exceedingly S.O.S. Dinner, and for about two and pessimistic way and yet the second one-half hours I heard the supplier question presents to the manufacturer expound to the industry the almost a more herculean task than the first. impossible task of trying with all their I am sure every single manufacturer ingenuity and ability to come some- in this industry would rejoice in its wheres near to meeting the demands ability to be able to accomplish both of the industry. Many obstacles with of these things under present day con­ which you are all familiar were men­ ditions. This, however, is impossible,, tioned and the picture as a whole we cannot do both at this time. looked pessimistic to say the least. Therefore, in behalf of all the dairy Deliveries of equipment were quoted machinery and equipment manufac­ at anywhere from 4 to 30 months, av­ turers I am going to request that you eraging approximately 18 months. gentlemen bear with us during these These figures were the result of a per­ hectic times and take these remarks sonal canvass of executives of the dis­ into consideration when making de­ playing manufacturers. mands both upon the processor and the I shall give you delivery dates as a equipment manufacturer. result of this canvass as follows: I am sure your kind indulgence will Freezers ...... 12-20 months not only be appreciated but will mate­ Coolers ...... 4-12 months Pumps _ ...... 4-12 months rially help us all toward better Pasteurizers ...... 6-15 months conditions. Ill

Thermometers and Control

R. E. Olson Taylor Instrument Companies, Rochester, N. Y.

D elivery N ew D evelopments New Instruments·—■ Under the heading of new develop­ P erhaps of first importance is the ments which have made their appear­ matter of delivery of instruments. ance at the present show are a number The instrument industry, in common of improvements and newly developed with most others, assumed a very devices which are of interest to the heavy burden during the war for the sanitarian and milk enforcement offi­ production of indicating, recording, cer. I shall attempt to briefly describe and controlling devices which were these, as follows: found to be real essentials in war-time Indicating Thermometers: industries. This responsibility was There is exhibited a complete line of discharged in creditable fashion, many mercury-in-glass indicating thermome­ companies producing several times ters. Heretofore much thought has their pre-war volume. The backlog in been given to the creation of fool-proof the instrument industry is still appre­ and sanitary methods of attaching ther­ ciable but I am happy to report to you mometers to a given piece of apparatus that the delivery situation is well on but not much has been done towards the way toward improvement. In some improving the scale portion for dairy cases new instruments can be had in service. This new design represents from four to eight weeks depending an all-out effort towards obtaining upon the manufacturer. In general, maximum readability under all operat­ where complete new installations are ing conditions and better sanitation. concerned, instruments can be made This is accomplished by hermetically available for installation by the time sealing the scale and tube within a the equipment is to be started up. thick Pyrex glass tube. This makes it Repairs: possible to submerge the entire ther­ mometer in a washing solution so that You may be even more interested in it can be cleaned by the same methods the service which can be expected used for fittings, pipe, etc. when instruments are sent back to the manufacturer for repair. The time re­ Improved Controller Design: quired for effecting repairs varies any­ Several companies are offering an where from two to eight weeks under improved model of temperature con­ present conditions, depending upon the troller, such as used on continuous type of instrument and form of bulb milk heaters. In these models a new connection. Instruments which have attempt has been made still further to been in service for many years may simplify construction and insure a utilize a form of connection no longer more positive operation under tough in regular production, in which case a field conditions. One manufacturer few weeks should be added for the has introduced a new form of control­ special work involved. There are some ler for high temperature short time dairy machinery manufacturers who pasteurizers which might be termed a have set up a system of repair by re­ packaged unit since it combines in a placement in the case of special instru­ single case the temperature controller ments which have been developed for and safety thermal limit recorder. This a specific piece of equipment. construction makes possible the com- 112 T hermometers and Controls plete replacement of a control system capillary from damage. This form of as a unit. It is a step in the direction design has been eminently satisfactory of simplification and is of public health and has reduced failure due to capillary significance in that it makes the indi­ breakage to the very minimum. Some vidual plant more self-contained should sanitarians, however, objected to the trouble develop. corrugations of the flexible armor. Holding Period Timer: This objection has now been overcome At least two types of a holding pe­ by covering it with a corrosion-resis­ riod timer for the high temperature tant plastic which completely elimi­ short time pasteurizer have made their nates crevices and presents a smooth appearance this year. Both operate on water-tight washable surface. the thermometric principle and have Differential Sanitary Pressure Switch: the advantage of making it possible to A switch of this type has now been make a determination of the holding developed for use in connection with period quickly while the pasteurizer is certain hookups of high temperature operating in a normal manner on milk. short time pasteurizers where means The principle of operation is very are desired to prevent automatically simple. Two thermal responsive ele­ raw milk from entering a milk-to-milk ments are used. One is located at the regenerator unless the pressure of the entrance of, the holding tube and the pasteurized milk is at least 1 lb./sq. in. other at the outlet. A surplus amount higher. of steam is admitted through the cir­ References to the use of such a culating water system for a brief inter­ switch are contained in the U. S. Pub­ val causing a small quantity of slightly lic Health Service Code, Sec. 7: Item overheated milk to move through the 17p. It is completely sanitary and holder tube. The time required for water-proof in its construction and its this “temperature wave” to pass from operating point is capable of being one thermal element to the other is a sealed. It operates at static pressure measure of the average velocity of the levels from 3 to 20 lbs./sq. in. and will milk passing through the holder tube. open or close an electrical circuit when­ One manufacturer’s apparatus consists ever the pressure of the pasteurized of thermo-couples and an electronically milk falls to within 1 pound per square amplified potentiometer type of re­ inch of the pressure of the raw milk. corder in which there is a fast revolv­ At any given setting it will operate ing chart. Another manufacturer within plus or minus one-quarter secures a similar result by the use of pound per square inch. two mercury-in-glass thermometers in the bores of which are inserted elec­ New Flow Diversion Valve: trical contacts. Tests made to date A new model flow diversion valve is with this thermometric method- indicate being exhibited which has been de­ holding time readings which are quite signed to insure greater trouble-free consistent although approximately 3 operation than has been achieved in the seconds longer than intervals obtained past. It is also simpler and of more by the conventional salt injection rugged construction than earlier method. models. It is constructed so that the entire valve body assembly can easily Plastic Covered Flexible Connecting be removed and it contains 13 fewer Tubing for Recording Thermometers: parts. It is more fool-proof than older In their effort to provide a more models in that the forward flow port is durable instrument, manufacturers automatically kept closed until the have resorted to an extremely strong operator manually connects the valve interlocking type of non-corrosive flex­ stem to the operating mechanism. In ible armor to protect the smaller inner other words, its position can only J ournal of M ilk and F ood T echnology 113 change to forward flow when the Service: temperature reaches a plus legal value. One other item of interest that de­ Failure due to improper assembly or serves mention is the broad subject of failure of the auxiliary circuits and instrument service. One company has contacts controlling the raw milk pump what is termed a protective service cannot cause a forward flow condition. plan. This has been in operation for The entire valve assembly has been the past three years and has met with changed so that the forward flow port favor judging from the rate at which is at the highest point. In such a posi­ the demand for it is growing. It con­ tion it would be physically impossible sists of contracting with the user for to obtain a forward flow of sub-legal periodic service of instruments at spe­ temperature milk were the hydraulics cified intervals. It is interesting to of the system such as would exist if the note that there has been only one restriction now commonly used in the single instance of instrument trouble diverted flow line to assure equal hold­ between visits out of over 400 inspec­ ing periods in forward as well as di­ tions divided among 90 companies who verted flow is eliminated. The valve, have contracted for this service. however, is designed so that it will per­ fectly seal the forward flow port in the These service contracts have been event of a differential as high as welcomed by the sanitarians in the 15 lbs./sq. in. between the milk in the territories where they have been given. body of the valve and that in the for­ It has been devised especially for high ward flow line. The entire valve body temperature short time pasteurizers and all parts exposed to milk are con- with the realization that trouble-free ■ structed of 18-8 steel thereby insur­ operation of the control system is ing longer life by being resistant to necessary in the interest of overall effi­ various corrosive washing solutions. ciency of operation.

Abstracts of Milk Literature 354. J. Μ. T. 8, 189, (1945) ; D. S. A. 264. (Continued from page 91) 355. J. Dairy Res. 14, 21, (1945) ; D. S. A. 264. 340. J. Μ. T., 8, 257, (1945) ; D. S. A. 356. Fleisch. u. Milchhyg. 54, 161, 260. (1944) ; D. S. A. 265. 341. Svenska Mejeritidn, 36, (1944); 357. K. Vet Hojsk. Aarsskr. 1942, 11, D. S. A. 260. (????) ; D. S. A. 265. 342. Bui. Ofic. Sanit. Pan-Amer. 18, 39, 358. J. Dairy Res. 14, 175, (1945); (1939); D. S. A. 260. D. S. A. 265. 343. Svenska Mejeritidn 36, 419, (1944) ; 359. J. Dairy Res. 14, 184, (1945); D. S. A. 260. D. S. A. 266. 344. J. Dairy Res. 14, 64, (1945) ; D. S. A. 360. Lait, 21, 14, (1941) ; D. S. A. 267. 261. 361. S. Air. Med. J., 18, 357, (1944); 345. J. Dairy Res. 14, 81, (1945) ; D. S. A. D. S. A. 271. 261. 362. Boll. Soc. ital., Med. Ig. trop., 4, 346. J. Dep. Agrie. S. Aust. 49, 69, 229, (1944) ; D. S. A. 271. (1945); D. S. A. 262. 363. Canad. J. Publ. Hlth., 36, 419, 347. Lait 21, 243, (1941) ; D. S. A. 262. (1945) ; D. S. A. 272. 348. Svenska Mejeritidn, 36, 6, (1944) ; 364. K. Vet Hojsk. Aarsskr., 1943, 94, D. S. A. 262. (1943); D. S. A. 272. 349. Annu. Agric. Suisse, 46, 708, (1945) '; 365. Lait 22, 317, (1942); D. S. A. 273. D. S. A. 263. 366. K. Vet Hojsk. Aarsskr., 1945, 47, 350. Indian J. Vet. Sci. 14, 52, (1944); (19??); D. S. A. 276. D. S. A. 263. 367. Enzymologia 10, 253, (1942); D. 351. Lait 21, 1, (1941) ; D. S. A. 263. S. A. 276. 352. Food Res. 10, 303, (1945) ; D. S. A. 368. J. Ass. Off. Agric. Chem., 28, 567, 264 (1945); D. S. A. 277. 353. J. Μ. T. 8, 253, (1945) ; D. S. A. 369. Lait 23, 147, (1943) ; D. S. A. 277. 264, 370. Lait 21, 138, (1941); D. S. A. 277. 114

The Milk Bottle Supply Situation*

J . W . Sa y b o l t Glass Container Manufacturers’ Institute, New York, N. Y.

our secretary has suggested that I tion, in other words, milk bottle manu­ Y talk to you on a subject vital at facturers must supply the normal this time to the whole dairy industry— grossage for replacements and in addi­ the milk suppliers, distributors and tion approximately eight times the customers, as well as yourselves. The unit value of the increase. subject is the present supply situation For the five years preceding 1941 with regard to milk bottles. the milk bottle industry shipped an an­ Normally, such a subject would not nual average of slightly under 2τ/ί mil­ have sufficient . news interest to be lion gross a year. In 1941, with the worth while as a topic. Even during boom in war industries and the begin­ the tremendous supply dislocations of ning of concentrations of men in train­ the war, it might have been taken for ing camps, shipments suddenly jumped granted that the milk bottle supply 30 percent to million gross. In the would be adequate. In view of the following year they increased further difficulties and the unprecedented de­ to 3yi million gross. After that they mands on the glass container industry steadily declined for two years. This in the last six years, I feel that the milk slackening in the requirement oc­ bottle manufacturers have every reason curred mainly for these reasons. The to be proud of their record of service “float” of bottles—that is, the eight to the dairy industry. No other indus­ required to service each unit delivered try has been as fully and as steadily —had temporarily caught up with the supplied with glass containers as the increases in milk consumption wher­ dairy industry. ever those increases had taken place. At the present time, with milk bottle Men were moving rapidly overseas and manufacturers operating at full capa­ others were being taken from cities city, the supply may be described as and villages into training camps al­ “tight”, and even critical. Only in ready well supplied with bottles. one area is there a serious shortage of Moreover, in the fall of 1942 limitation containers and there, it is generally orders were issued by WPB—Order admitted, other factors are at work be­ No. 10 requiring a deposit on all yond the responsibility of the milk bottles—and Order No. 79 restricting bottle suppliers. the distribution of cream and limiting Before analyzing the present supply the amount of fluid milk that could be outlook for milk bottles in detail, let me sold in areas of 50,000 population or review briefly the record since 1940. more. The deposit order stimulated Some of our experiences in this period the return of bottles with the result serve as an instructive background for that dairies generally were securing the current situation. Bear in mind greater trippage from their bottles. that the milk bottle industry must be Late in 1944 the demand for maxi­ prepared to deliver a considerable nor­ mum milk bottle production reap­ mal annual volume of containers for peared and has remained ever since. replacement, and that when an increase During 1944 the dairy industry could in milk consumption develops, ap­ have had a half million more gross if proximately eight bottles are required it had asked for them. While the initially to service each unit delivered. glass industry foresaw the later de­ In periods of increasing milk consump­ mand and made timely preparations, it J ournal of M ilk and F ood T echnology 115 could not have laid by a stock of any so that each industry receives its share, considerable size because the clamor but the supply is limited. for other types of bottles was too great, A further curtailment in soda ash if for no other reason. Since the late supply has recently resulted from the months of 1944, milk bottle manufac­ opening of new aluminum manufactur­ turers have operated their machines as ing facilities, and it is probable that our fully as the supply of raw materials industry will not be able to maintain would let them. its present rate of production. Since As a result of their efforts, ship­ soda ash production requires elaborate ments of milk bottles for the first eight and expensive processes, it is not likely months of 1946 are 60.5 per cent that this situation will clear up for at greater than for the first eight months least another year. of 1940. They are nearly 9 percent Further, the shortage of box cars ahead of even the similar period of has had the effect of holding down 1945. shipments. Earlier in the year, the coal The continued rapid increase in milk and railroad strikes handicapped our consumption is one reason for the performance. In view of these difficul­ “tight” supply of milk bottles. The ties, our 60.5 percent increase in ship­ return of our military forces, the large ments as compared with 1940 is an number of new households, the short­ achievement. ages of other foods, and similar factors With these production problems have combined to create a continuously making the supply of milk bottles rising demand for milk. The increase critical throughout the country, in the has been so rapid that the “float” of New York City metropolitan area the bottles has had no opportunity to situation is especially so, and there, as quite catch up to milk distributors’ re­ in other areas, the milk bottle manufac­ quirements. Once the “float” is ade­ turers have been absolved. A recent quate, the situation is eased; the milk survey of urban milk markets showed bottle, being a multiple-trip container, that elsewhere, while additional milk needs only to be replaced after its bottle supplies could be used to advan­ service life of thirty or forty trips or tage, the continued rise in milk dis­ more. tribution was not being impaired to But an increase in business volume any great extent. is as much a goal of the dairy industry Another subject your Secretary ex­ as of the glass industry. The dairy­ pressed interest in is—future trends in man wants to know why the glass the design of milk bottles. As to this bottle has trouble in keeping his pace. matter, I can say emphatically that the If the supply of milk bottles is some­ square design, development of which thing less than could be desired, the started prior to the war, has proven to causes lie beyond the power of the glass be the ideal dairy container. While industry to correct. In the first place, improvement in glass manufacturing there is a serious shortage of soda ash, technic may result in still further im­ one of the requisite raw materials for proved designing, the square bottle is glass. Authorities estimate that soda here to stay. ash production this year will be about It should be pointed out here that the 10 percent, or 500,000 tons, short of extent that this new bottle has been expected demand. There is no total, introduced into use, has been a factor reasonable substitute for soda ash in in increasing the milk bottle supply. making glass; and, unfortunately, Since there is no individual blown let­ there is no substitute for soda ash in tering on these bottles, they can be making aluminum, soap, paper, cleans­ turned out in long production runs; ers, detergents, and hundreds of other and the inventory problem, often a products. We are all on a quota basis, complex one with round, blown- 116 M il k B ottle S upply lettered bottles, is simplified. Still an­ splashing action and therefore the other advantage must thus be scored to effectiveness of the cleansing. the credit of the square type of bottle, To resolve all doubt, Professors which the glass industry, and that part Burgwald and Armstrong took batches of the dairy industry which has of a dozen square and a dozen round adopted it, are confident will be the bottles at intervals from seven types milk bottle of the future. of washers in use in an average size Those dairies which have adopted city. Following standard testing pro­ the new bottle are obtaining the cedures, bacteria counts were made for economies predicted for it. Indeed, each of nearly a thousand bottles, half wherever it has been possible to install of them square and half of them round, the new design, the saving it has brought to the laboratory over a period effected in greater utilization of equip­ of three months. Their conclusion was ment and storage and delivery space that “there is no difference in the com­ has been as important as the overall mercial practicability of cleansing and economy of approximately Ιφ per de­ sterilizing the returnable square milk livered unit resulting from its use. bottle and the conventional round Since a case of round bottles takes up bottle in the typical dairy soaker equip­ 47 Yi percent more area than a case of ment”. squares, a dairy can do almost half I have attempted in this short talk to again as much business with the same acquaint you with the facts of the cur­ storage and cooler space. Moreover, rent milk bottle supply situation... In the space-saving feature is a tremen­ spite of shortages of soda ash and dous advantage in the delivery opera­ other materials and services, the glass tion, and becomes a very important container industry is now producing at factor in the loads carried on every- a rate 60 percent greater than it was in other-day deliveries. The carrying 1940, but it is doubtful if this rate can capacity of present-day trucks can be be maintained under present conditions. increased with very minor adjustments Where container shortages threaten by as much as 50 percent. The storage to become more acute experience advantage of square bottles is also of proves that dairymen have a means for importance to the consumer, especially helping themselves. In many such when she is served by every-other-day markets campaigns urging consumers deliveries. to return their bottles promptly have As milk sanitarians, you will be'in­ been instituted with excellent results. terested in a cleansing test on square To achieve the best results such cam­ bottles performed under average dairy paigns should cover the entire market conditions by Professors L. H. Burg- with all units cooperating. That real wald and T. V. Armstrong of Ohio possibilities for greater utilization of State University. Since the square the glass milk bottle exist in many design is new, some doubt arose in markets is indicated by the contrast in the minds of a few dairymen lest it trippage figures. would not wash as easily and thor­ Glass milk bottle manufacturers have accepted as a responsibility the oughly as the old round bottle. furnishing of these containers for the Actually, the inner corners of the great mass of consumers, and will con­ square design have curving radii, so tinue, as in the past, to give their best that it approximates the interior of the in design and production to this ob­ round bottle; moreover, it was antici­ jective, but it should be realized that pated by the designers of the square the present conditions, outlined above, bottle that the flattened panels would are real handicaps and that every rea­ act as a baffle in the washing process, sonable cooperation from the dairies breaking up the swirl, increasing the and the public is needed. 117 New Books and Other Publications Guide to Safe Food Service, A Manual up and conducting courses for em­ for Use in Organizing and Con­ ployees in restaurant sanitation, with ducting Classes for Food Estab­ quizzes, lists of visual aid material, and lishments Employees, by John a right-wrong chart. Andrews and Frances T. Cham­ pion. Tentative Edition, 65 pages, Condensed Milk and Milk Powder, by February 1946. U. S. Public O. F. Hunziker. Sixth Edition. Health Service, Washington, D. C. xv-|-502 pages, 128 illustrations. In the Foreword, Mr. A. W. Fuchs Published by the author, La writes: “Courses in sanitation for res­ Grange, Illinois, 1946. $6.50. taurant workers have been conducted This book is re-organized and re­ by many health departments and other written so that it now comprises forty- agencies, each pioneering and contrib­ seven chapters, and is conveniently uting to the general fund of experience. arranged for class-room use. Many of To fill the need for a comprehensive the references to the literature date as manual, available materials were sur­ late as 1945. By setting the type veyed, studies were made -of restaurant smaller and closer, the publisher has sanitation courses of different types, produced a smaller book without appre­ and this Guide to Safe Food Service ciable decrease in content. As in pre­ prepared. It is issued as a tentative vious editions, the author is clear, bulletin in order to secure try-outs and authoritative, complete, and practical. recommendations for revision. . . .” In this field, “Hunziker” is the one and It contains detailed plans for setting only.

Animal Foods Inspection Division Established* Canned foods prepared for dogs, cent protein, 0.3 per cent of calcium cats, and other meat-eating animals and phosphorus, respectively, and 0.15 may now receive Federal inspection, milligram of thiamin, an essential vita­ when packers request and pay for this min. At least 30 per cent of the prod­ service. The inspection, being made uct must be meat or meat byproduct. available at the request of industry Vegetables, grains, or substances de­ representatives, includes supervision rived from ’ them must be of good over sanitary conditions in the plant, quality, sound and clean. the ingredients that go into the cans, Besides containing the name and accurate labeling, and various other address of the packer, the label must steps of preparation. give the ingredients in the product in Authority for the service is the Re­ the order of their predominance. The search and Marketing Act of 1946, en­ inspection number that the Department acted by Congress in August. The gives each plant must also appear on available inspection applies to “canned the label. Products that meet official wet food for dogs, cats, and other requirements are to be marked with an carnivora,” as distinguished from dry inspection and certification- stamp in foods such as dog biscuits. The canned the form of a keystone, a design pre­ product must be “a normal mainte­ pared especially for the purpose. nance food,” containing at least 10 per The Bureau will administer this new inspection service through an Animal * S ervice and R egulatory A nnouncements, Foods Inspection Division, of which Bureau of Animal Industry, U. S. Dept, of Agri­ culture, November, 1946, p. 75. Dr. L. V. Hardy is head. 118

JOURNAL OF MILK AND FOOD TECHNOLOGY

Official Publication oj the International Association of Milk Sanitarians

(Association Organized 1911)

Editors

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

Associate Editors

C. A. A bele P . B . B ro o k s S a r a h V. D u g a n F . W. F a b i a n Chicago, 111. Altamont, N. Y. Louisville, Ky. East Lansing, Mich.

C. R. F ellers A . W. F u c h s . J. G. H a r d e n b e r g h M. D. H o w l e t t Amherst, Mass. Washington, D. C. Chicago, 111. Los Angeles, Cal.

C. K. J o h n s J. A. K e e n a n E r n e s t K e l l y P . F . K ru e g e r Ottawa, Canada Chicago, 111. Washington, D. C. Chicago, 111.

Μ. E. P a r k e r G. W. P u t n a m F. M. S cales H . R . T h o r n t o n Chicago, III. Chicago, 111. N ew Y ork, N . Y. Edmonton, Alberta, Can.

The J ournal or M il k and F ood T echno lo gy is scripts, editorials, news items, announcements, and issued bimonthly beginning with the January num­ other reading material should be addressed to the ber. Each volume comprises six numbers. It' is Editor, J . H. S hrader, 23 E ast E l u A ve., published by the International Association of Milk W ollaston, M ass. Sanitarians; and is printed by The William Boyd Membership and Dues: Active membership^ in Printing Co., Inc., Albany, N. Y., U. S. A. the Association is $3.00 per year, _ and Associate Subscriptions: The subscription rate is $2.00 per membership is $2.00 oer year, including respectively volume. Single copy, 50 cents. all issues of the J ou rnal of M il k and F ood T echno lo gy. A ll correspondence concerning mem­ All correspondence concerning advertising, re­ bership in the I nternational A ssociation o f M il k prints, subscriptions and all other business matters S a n ita r ia n s, including applications for membership, should be addressed to the Boyd Printing Company, remittances for dues, failure to receive copies of the 374 Broadway, Albany 7, N. Y., or to the Managing J ournal of M il k and F ood T echno lo gy, and Editor, W. B. Palmer, 29 North Day Street, other such matters should be addressed to the Secre­ Orange, N. J. tary of the Association, J. H. S hrader, 23 E ast Manuscripts: All correspondence regarding manu­ E lm A ve., W ollaston, M ass.

I nternational A ssociation of M il k S a n it a r ia n s President, R. G. Ross...... Tulsa, Oklahoma First Vice-President, W. D. Tiedeman...... Albany, New York Second Vice-President, A. W. Fuchs...... Washington, D. C. Third Vice-President, Μ. E. Fisher...... St. Louis, Missouri Secretary-Treasurer...... ]. H. Shrader, 23 E. Elm Ave., Wollaston, Massachusetts 119

Affiliates of INTERNATIONAL ASSOCIATION OF MILK SANITARIANS

A ssociated I l l in o is M il k S a n ita ria n s M ic h ig a n A ssociation of D a iry and M il k I nspectors P r e s id e n t, Frank J. Capouch...... Chicago P r e s id e n t, Charles E. Gotta...... Lansing, Mich. Vice-President, Howard McGuire...... Springfield 1st Vice-President, H. R. M ohr...... Adrian, Mich. 2nd Vice-President, H. Dunsmore, Battle Creek, Secretary-Treasurer, P. E. Riley, Illinois Depart- Mich. ment of Public Health, Chicago Secretary-Treasurer, G. J. Turney, Lansing Depart­ Executive Board Members: ment of Health, Lansing, Mich. L. S. Blaisdell...... Chicago Raymond K. Esmond...... Chemung N e w Y ork A ssociation of M il k S a n ita r ia n s A u d i to r s : P r e s id e n t, Samuel Abraham...... Slate Hill, N. Y. Paul N. H anger...... Springfield Vice-President, E. S. St. J. Baldwin, New York, L. H. W einer...... Chicago N. Y. Secretary-Treasurer, W. D. Tiedeman, New York State Department of Health, Albany, N. Y.

F lorida A ssociation of M il k S a n ita ria n s O k lah om a A ssociation o f M il k S a n ita r ia n s P r e s id e n t, W. Howard Brown...... Jacksonville President·, Fred Peters...... Ponca City Vice-President, Alex G. Shaw...... Tallahassee 1st Vice-President, James Poolson...... Okmulgee Secretary-Treasurer, L. E. Mull, Agricultural Ex­ 2nd Vice-President, Earl R eid...... Wewoka periment Station, Gainesville. 3rd Vice-President, Dr. Wm. Bishop... .Bartlesville Secretary-Treasurer, W . B. Lanphere, c /o Carter Executive Committee Members, C. O. Stoy and County Health Department, Ardmore Dr. E. L. Fouts.

W isc o n sin M il k S a n ita r ia n s' A ssociation I owa A ssociation o f M il k S a n ita ria n s P r e s id e n t, K. G. W eckel...... Madison P re sid e n t, W. F. Schlenker...... Des Moines Vice-President, V. P. Melhuish...... Oconomowoc Secretary-Treasurer, L. Wayne Brown, State De­ Vice-President, C. A . H ooven...... Marshalltown partment of Agriculture, Madison Secretary-Treasurer, Milton E. Held, State Health D ir e c to r s : August C. Hillstad, Elmer C. Kleffen Dept., Des Moines. A u d i to r s : Peter P. Peterson, Ward M. Totman

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

Ca lifo rnia A ssociation of D a iry and M il k I ndianapolis D airy T echno lo gy C lub I nspectors P r e s id e n t, James Irw in...... Indianapolis P re sid e n t, Gaylord K. Cooke...... Berkeley Vice-President, Martin Koldyke...... Indianapolis Vice-President, Η. E. B all...... Lodi S e c r e ta r y , Dr. B. E. Horrall, Purdue University, Secretary-T reasurer, Hugh G. Hart, Yolo County West Lafayette Health Dept., Woodland Assistant Secretary, W. K. Moseley, 3862 East Washington Street, Indianapolis T re a s u r e r , Tom Wright...... Frankfort C hicago D airy T echno lo gy S ociety P re sid e n t, C. A . A bele...... Chicago Vice-President, F. W . R ayl...... Chicago K ansas A ssociation of M il k S a n ita r ia n s S e c re ta ry , P. H. Tracy, University of Illinois, P r e s id e n t, Mrs. Doris Van Gundy... .Wellington Urbana Vice-President, Ivan Van Nortwick...... Topeka T re a su re r, G. C. Hussander...... Chicago Secretary-Treasurer, Howard M. Weindel, Kansas Sergeant-at-Arms, John Dusansky...... Chicago State Board of Health, Topeka D ir e c to rs : J. R. Mingle, Deputy State_ Dairy Commissioner, Oakley; Dr. C. F. Kubin, City Co n n ec tic u t A ssociation of D airy and Milk Sanitarian, McPherson M il k I nspectors P re sid e n t, E. O. Anderson, University of Connecti­ M assachusetts M il k I nspecto rs’ A ssociation cut, Storrs. First Vice-President, Bruce C. G rant..N ew Britain President,t Robert C. Perriello...... Attleboro Second Vice-President, E. St. J. Baldwin, New Vice-President, Timothy M. Miller...... Springfield London. Secretary-Treasurer, Robert E. Bemis ..Cambridge Third Vice-President, Alfred W. Fish... .Hartford Executive Committee, John J. Cortin...... Quincy Secretary-Treasurer, H. C. Goslee, State Office Edward E. W illiams...... West Springfield Building, Hartford, Conn. Henry L. Richard...... ·...... W are 120

M etropolitan D airy T echno lo gy S ociety P hiladelphia D airy T echno lo gy S ociety P r e s id e n t, Dr. H. Kenneth Wilson...... P r e s id e n t, S. H. Harrison...... New York, N. Y. Sylvan Seal Dairies, Phila. Vice-President, Richard S. Doughty, Hoboken, N. J. First Vice-President, Thomas Waddell...... Philadelphia Milk Exchange, Phila Secretary-Treasurer, F. C. Button, New Brunswick, N. J. Second Vice-President, William M. Taylor...... Cherry-Burrell Corpn., Phila. Sergeant-at-Arms, D. X. Clarin..New York, N. Y. Secretary-Treasurer, Wesley S. Holmes...... Philadelphia Dairy Council, Phila. Assistant Secretary, Miss Jane Collins...... Supplee-Wills-jones Milk Co., Phila. isso u r i ssociation of il k and ood M A M F T exas A ssociation of M il k S a n ita rians S a n ita ria n s P r e s id e n t, E. C. Loren...... Columbia P r e s id e n t, Taylor Hicks...... San Antonio. Texas Vice-President, Dr. I. H. Baird...... St. Joseph 1st Vice-President, F. C. Armstrong, Fort Worth, Secretary-Treasurer, Glenn M . Young...... Texas. State Board of Health, Jefferson City 2nd Vice-President, R. N. Hancock. McAllen. Acting Secretary-Treasurer, Charles E. Carl.... Texas. State Board of Health, Jefferson City Secretary-Treasurer, G. G. Hunter, Lubbock, Texas.

V ir g in ia A ssociation op M il k S a n ita ria n s P r e s id e n t, J. W . Robertson...... Lynchburg Pacific N o rthw est A ssociation of D airy and Vice-President, C. B. Neblett...... Richmond M il k I nspectors Secretary-Treasurer, Η. P. JoHy, Health Depart· ment, Norfolk. P r e s id e n t, A. \V. M etzger...... Salem, Ore. Vice-President, E. W . Soper...... Arlington, Wash. W est V ir g in ia A ssociation of M il k S an ita rians C h a irm a n , Donald K. Summers, Charleston 1, 2nd Vice-President, R. D. Bovey...... Boise, Idaho W . Va. Secretary-Treasurer, Frank W. Kehrli, Portland, Secretary-Treasurer, J. B Baker, Department of Ore. Health, Charleston, W . Va.

Associated Illinois Milk Sanitarians At the annual fall business meeting of this Association, held in Chicago on December 16, 1946, the following resolution was offered and adopted: “Be it resolved that it is the sense of this Association that annual meetings of the International Association of Milk Sanitarians should not be held simultaneously with such meet­ ings as the American Public Health Association, the Milk Industry Foundation or the Dairy Industry Exposition.” A copy of this resolution was directed to be forwarded to the Executive Board of the International Association of Milk Sanitarians. 121

Fellowships for Physicians and Engineers

A nnouncement is made by Surgeon with other engineering degrees who '‘ ^-General Thomas Parran of the have had experience in the public U. S. Public Health Service that ap­ health or sanitary engineering field plications for Fellowships in post­ may also submit applications. The graduate public health training for Fellowships are administered by the physicians and engineers for the school Committee on Training of Public year beginning in the fall of 1947 will Health Personnel, which consists. of be received at any time prior to May representatives of schools of public 1, 1947. health, the State and Territorial Health The Fellowships are made possible Officers, the American Public Health by a grant of $228,40X3 from the Na­ Association, and the U. S. Public tional Foundation for Infantile Paraly­ Health Service. sis through funds contributed to its The specific purpose of the Fellow­ March of Dimes. Fifty-three students ships is to aid in the recruitment of were awarded Fellowships for the trained health officers, directors of school year beginning in September, special services, and engineers to help 1946. fill hundreds of vacancies existing in The Fellowships provide an aca­ State and local health departments demic year’s graduate training of throughout the country. The Fellow­ approximately nine months in an ac­ ships are intended for newcomers to credited school of public health or an the public health field, and are not open acceptable school of sanitary engineer­ to employees of State and local health ing followed by three months of field departments, for whom Federal grant- training, and are open to men and in-aid funds are already available to women, citizens of the United States, the States. under 45 years of age. Physician ap­ Applicants for Fellowships may se­ plicants must have completed at least cure further details by writing to the a year’s interneship. Engineering Surgeon General, U. S. Public Health graduates with a Bachelor’s or higher Service, 19th and Constitution Avenue, degree in Sanitary, Civil or Chemical N.W., Washington 25, D. C, Atten­ Engineering are eligible; and those tion Public Health Training.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16-18. 122

Thomas G. White—1867-1946

h e sudden death of Thomas G. White on November 30, 1946, was a distinct T shock to his host of friends and acquaintances. Apparently in the best of spirits and health, he had gone to his old home on Seward Avenue in Detroit on Saturday morning, November 30th, to repair the garage roof. After assembling the necessary materials he had climbed up the ladder and on reaching the top, collapsed, but did not fall. Friends noticed that he was not moving, and rushed aid to him, but he never regained consciousness. Having lived to the ripe age of 79 years, he was truly active until the end, always alert, happy, and doing something constructive. • Mr. White—Tom, as he was affectionately known—was born in Dundee, Scotland, on November 25, 1867, and emigrated to this country by way of Windsor, Ontario, in 1892. He received his final naturalization papers in 1903, and became a respected, loyal American citizen. His early days in Detroit were spent as a coachman for various families. Later, he became a conductor on the old D.S.R., spending many years with them. On July 1, 1911, he started to work with the Detroit Health Department as a milk inspector, which employment continued until June 30, 1940, when he retired. Mr. White, as one of the early milk inspectors, started, working in the "field, traveling from farm to farm on foot, of course catching an occasional ride with some friendly farmer. A little later he obtained a horse and buggy; the horse, the well-known “Bonnie Doone”, became a familiar sight, and is remembered by the older milk producers in the area. With the passing of horses as a means of transportation, Tom finally obtained an automobile, one of the early Brush cars. Later he had several others, and during his final years with the Depart­ ment of Health his trips through the country in his old Model T Ford, that he always bragged “ran just like a clock”, were regular events. His visits were looked forward to by producers, station managers, and his many friends. His early work as an inspector in the field was during what might be called the ‘rough and ready’ days. At this time inspectors were not welcome, and a great deal of education was necessary. However, in his friendly manner he overcame objections, educated producers, and did a great deal to improve the milk producing conditions in the Detroit area. Kindly, yet firm in his dealings, he had consistently worked for better conditions, that it was his good fortune to live to enjoy. The 29 active years that he devoted to milk improvement and the good that he accomplished during these years provides a fitting monument to a life that was well spent. Mr. White was very active in the local Burns Club, having been a long-time member, officer ,and president. He was also a member of the Michigan Milk Inspectors Association since its inception, and in 1940 was unanimously elected to the only life membership existing. Mr. White is survived by his daughter, Margaret (Mrs. W. L. Davidson) with whom he made his home since the death of his wife, Ann, in 1942; her husband, W. L. Davidson, and their five children; his son-in-law, Stanley Creagh, and his son, of Chicago; his sister-in-law, Mrs. Andrew White, and her two children. Burial was Tuesday, December 3rd, at Roseland Cemetery, Detroit. R. R. P. New Members

ACTIVE Bowie, Dwain T., D.V.M., Box 5SS, County Gandier, Dr. J. C. C, 120 King St, Welland, Health Dept., Gadsden, Ala. Ontario, Canada. Cook, Emory J., Lakemont Drive, Augusta, Vernier, Mrs. Carolyn B., 301 Engineer Georgia. Bldg., 940 Main St., Jacksonville, Fla.

ASSOCIATE Ackerman, F. W., Kusel Dairy Equipment Creamery Assoc., Box 582, Moorhead, Co., W atertown, Wis. Maine. Amundson, Rayder, Jackson County Quality Kihlstrum, Elmer E., 201 Bishop St., Pe­ Milk Assoc., Northfield, Wis. oria, 111. Anthes, Theodore W., Dairy Inspector, Mil­ Kraska, E. J., Kraska Food Laboratory, 506 waukee Health Dept., 218 North 70th St., Jay St., Box 105, Manitowoc, Wis. Milwaukee 13, Wis. Larsen, Peter G., 1944 N. Richmond St., Ausen, Ardell J., United Milk Products, Chicago 47, 111. Co., Osseo, Wis. Lebeck, Ralph, Fountain City & Alma Bauer, Thomas F., Rochester Dairy, Arkan- Creameries, Alma, Wis. saw, Wis. Levine, Joseph, 1111 East Central, Des Becker, Ervine, 206 Second St., Jackson, Moines, Iowa. Mich. Marquardt, Louis, Dairyland Co-op. Assoc., Belanger, J. Albert, 8366 Lajeunesse St., Cambria, Wis. Montreal 10, Quebec, Canada. McGee, Wallace J., Station Veterinarian, Bingham, Floyd R., 733 Osage St., Normal, U. S. Army, Office of the Station Veter­ 111. inarian, Chanute Field, 111. Breedlove, W alter, P. O. Box 472, Brown­ McKim, Ernest F., 2909 E. Washington St., field, Texas. Indianapolis 1, Ind. Brignone, L. John, Manager, Tolibia Cheese McLaughlin, Charles Jr., 5112 Edmondson Mfg. Corp., 612 South Main St., Fond Ave., Baltimore 29, Md. du Lac, Wis. Mecham, C. Marion, 2503 Taylor Ave., Bal­ Buhler, Robert W., Vice-president, Mari- timore 14, Md. Gold Dairy, 1009 Monroe Ave., Racine, Montgomery, J. P., Dresden, Tenn. Wis. Nolan, Robert J., Luick Dairy Co., 3512A Clarke, Everard, P. O. Box 10, Vernon, No. 20th St., Milwaukee 6, Wis. B. C., Canada. Pearson, Marion F., Lee County Health Cline, K., c/o Wyeth Incorporated, Mason, Dept., 123 E. First St., Dixon, 111. Mich. Pederson, E. L., Plant Supt., Abbotts Coddington, Philip, c/o The Carpenter Steel Dairies, Inc., Cameron, Wis. Co., Kenilworth, N. J. Perry, N. A., Dairy Dept., Pennsylvania Dilts, Charles A., Sidney Wanzer & Sons, State College, State College, Pa. Monterey, Indiana. Rothe, Wm. G., Oak P ark Health Dept., 841 S. Wenonah Ave., Oak Park, 111. Dorocke, John E., 9335 Rhodes Ave., Chi­ Skarstad, J. C, Rochester Dairy, 267 E. cago 19, 111. King St., Winona, Minn. Fellenz, Carl J., Am. Dry Milk Inst., Inc., Stiritz, Eugene E., Kankakee Pure Milk Co., New London, Wis. 396 S. Schuyler, Kankakee, 111. Guthrie, Richard A., DeLaval Separator Co., Tardiff, Ray O., Breyer Ice Cream Co., 812 N. Fourth St., DeKalb, 111. S3rd St. below Woodland Ave., Philadel­ Hanson, Raymond L., Rochester Dairy Co­ phia 4, Pa. operative, Rochester, Minnesota. Vogt, Alvin R., Nelson Co-op Creamery, Hogan, Wm., Chicago Board of Health, Nelson, Wis. Box 353, Appleton, Wis. Vogt, Fred L., 1108 Second St. East, Mc­ Hopson, Robert S., 807 East 45th St., Rich­ Cook, Nebraska. mond, Va. W atkins, Raymond G., 20 A Dunkerron Johnson, Vernie E., Fieldman, Abbotts Ave., Epsom, New Zealand. Dairies, Inc., Cameron, Wis. Wisniewski, Theo., 3120 W. Homer St., Kanten, Glen C., Cass-Clay Co-operative Chicago 37, 111. 124

“Doctor Jones” Says—* . Well, I see the State Department of cows. Such situations: that’s where Health—they’ve got out a new pam­ the home pasteurization comes in. phlet on home pasteurization of milk. People that buy their milk: if good It gives all the particulars: a list of pasteurized milk is available—of course things you need and just how to do it. it’s a lot simpler and, usually, cheaper And, on the front of it, there’s a pic­ than buying raw milk and pasteurizing ture of a nice-looking young lady giv­ it at home. Doing the job at home: ing a demonstration. I’d recommend there’s no doubt about it; it’s consid­ her as a number one “pin-up girl”— erable bother. The equipment’s got to her and the pamphlet. All you have be kept clean and there’s the fuel and to do is ask for ’em—the pamphlets, your time—if that’s worth anything. that is. But, after all, the most valuable things And, by the way, I heard the other —we don’t usually get ’em without day that one of the big mail-order some bother. And most of us believe houses is advertising a home pasteur­ in insurance. It’s the best insurance, izing outfit. All I know about it is pasteurization is, against diseases that that it costs somewhere around forty can be milk-borne. Even carefully dollars. guarded dairies—you never can be The sale of raw milk, here in this quite sure some of these gangsters, of State—judging from the figures, we’re the bacterial underworld won’t break getting along toward what may be, in. more or less, an “irreducible mini­ Of course, I s’pose there’ll always be mum.” There’s still considerable being spme folks—well, I guess most of us sold legitimately and, I suspect, some are a little pigheaded if we get on the illegal sales they’ll have to get after. right subject. Like Grandpa Pepper But it’s getting less all the time. Even­ and his well. “Yes,” Grandpa says, tually it’ll get down to isolated or “the village water—I don’t question none but what it’s safe and all. But sparsely settled sections where there’s that well water—I’ve drunk it upwards no commercially pasteurized milk avail­ of fifty years. If there’s any diseases able and to, folks that have their own in it,” he says, “I’ve probably had ’em * Health News, New York State Department of all.” Health, Albany, N. Y., October 21, 1946. By Paul B. Brooks, M.D.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16-18.