Production And Inspection Of Milk

Author : E. V. Wilcox
Publisher :
ISBN 13 : 9781332347452
Total Pages : 366 pages
Book Rating : 4.3/5 (474 download)

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Download or read book Production and Inspection of Milk (Classic Reprint) written by E. V. Wilcox and published by . This book was released on 2015-08-06 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Production and Inspection of Milk Milk is unquestionably the most important of all foods. Infants and young children depend upon it almost exclusively for sustenance and growth. Milk enters into the daily ration of nearly every adult person, particularly in the United States. The daily per capita consumption of milk ranges from one half pint to one pint in different cities. Milk is an ideal food, containing in a readily digestible form and in proper proportions all the elements of a complete, balanced ration. It is universally recognized as peculiarly adapted for the nourishment of children, invalids and convalescents. Recent investigations have shown the necessity of Federal, State and municipal control of food products. Such control is particularly important in the case of milk for reasons that nearly all kinds of bacteria grow and multiply in milk, that in the ordinary method of handling it is exposed repeatedly to contamination, that milk sugar and casein are easily decomposed into disagreeable or dangerous products, that milk is consumed in largest quantities by children and invalids who are most susceptible to such products, that milk may carry infections diseases, that milk may be deliberately adulterated or treated with preservatives, and that the consumer can detect none of these abnormal conditions except souring, which is the least harmful of all. Pure milk is obtained by milking healthy well-groomed cows in clean, sanitary surroundings, in thoroughly cleansed pails, and then cooling the milk to 50 F. or lower, and bottling it or pouring it into tightly closed cans without allowing any contamination to occur from the milkers or other source. Legal phraseology is always ponderous and mystifying and milk inspection regulations may seem unnecessarily complicated. Nevertheless, the only fundamental idea is cleanliness and this idea is easily understood. Healthy cows, healthy attendants, wholesome feeding stuffs, clean water, clean milk utensils, and clean habits are the only requisites. This may be further reduced to two terms, the proper conception of cleanliness and the desire to be cleanly. An ideal system of milk inspection includes a veterinary inspection of cows, stables, water supply and surroundings; a supervision of milk rooms, milk utensils and methods of cleaning them; supervision of methods of cooling milk and their effectiveness; control of the health and personal habits of the milkers; determination of the temperature at time of delivery, specific gravity, fat, total solids, acidity, presence of preservatives, and bacterial content. The mere laboratory examination of samples of milk taken from dealers is not sufficient. The cost of milk production has increased in recent years. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."