Production and Inspection of Milk (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Production and Inspection of Milk

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 bacteria] content. The mere laboratory examina tion of samples of milk taken from dealers is not sufficient.

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