In infant feeding there is usually no dif¬
ficulty in the digestion of fat, provided the
milk is so modified that the amount of fat
present is not greater than in average
mother’s milk. Holstein milk is recom¬
mended for infant feeding in preference to
Jersey milk, because it has lower fat content,
and because the smaller fat globules are more
easily digested by infants.
SANITARY CARE OF MILK
Milk furnishes an excellent medium for
the growth of bacteria, and the method by
which milk is collected offers many oppor¬
tunities for contamination. The air of the
stable, the cow herself, the pails, the hands of
the milker all may carry bacteria.
Bacteria in Milk. Many different types of
bacteria are found in milk. Some are harm¬
less or useful under controlled conditions;
others are harmful under all conditions.
Lactic-acid-forming bacteria are the pre¬
dominating type. When raw milk is allowed
to stand, these bacteria change some of the
lactose to lactic acid and the milk curdles,
since the acid precipitates the casein. The
time required for this change depends upon
the number of bacteria present and the
temperature at which the milk is held.
About one-fourth of the lactose in the milk
is used in the formation of this acid.
The presence of lactic acid holds in check
the development of certain other types of
bacteria. In areas where refrigeration is not
available, use is made of natural souring as a
means of extending the time during which
fluid milk is usable. Koumiss and kephur,
forms of fermented milk used in eastern Asia
and North Africa, probably had their origin
as a means of preservation.
Putrefactive bacteria also are found in
nearly all samples of milk. These organisms,
if allowed to persist, decompose the proteins
in milk and produce disagreeable odors and
flavors. The development of these bacteria
is retarded by the acid formed when lactic-
acid bacteria are present.
Disease-producing bacteria may be pres¬
ent. Diseased cows produce infected milk.
Tuberculosis and undulant fever are trans¬
mitted in the milk from infected animals.
Other sources of disease-producing bacteria
are the hands of the milker, and utensils or
containers which have been washed with
water from a contaminated source. A single
organism entering the milk may multiply
sufficiently before the milk is used as food to
cause infection of the whole supply.
The diseases most frequently transmitted
by milk are tuberculosis, undulant fever,
typhoid fever, and occasionally diphtheria
and scarlet fever. All disease-producing
bacteria are destroyed by the pasteurization
of the milk. Tuberculosis, and especially
undulant fever, are so likely to appear, even
in the best herds, that health authorities
recommend the pasteurization of all milk to
be used for food in any form.
Page 110
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In infant feeding there is usually no dif¬ ficulty in the digestion of fat, provided the milk is so modified that the amount of fat present is not greater than in average mother’s milk. Holstein milk is recom¬ mended for infant feeding in preference to Jersey milk, because it has lower fat content, and because the smaller fat globules are more easily digested by infants.
SANITARY CARE OF MILK
Milk furnishes an excellent medium for the growth of bacteria, and the method by which milk is collected offers many oppor¬ tunities for contamination. The air of the stable, the cow herself, the pails, the hands of the milker all may carry bacteria.
Bacteria in Milk. Many different types of bacteria are found in milk. Some are harm¬ less or useful under controlled conditions; others are harmful under all conditions.
Lactic-acid-forming bacteria are the pre¬ dominating type. When raw milk is allowed to stand, these bacteria change some of the lactose to lactic acid and the milk curdles, since the acid precipitates the casein. The time required for this change depends upon the number of bacteria present and the temperature at which the milk is held. About one-fourth of the lactose in the milk is used in the formation of this acid.
The presence of lactic acid holds in check the development of certain other types of bacteria. In areas where refrigeration is not available, use is made of natural souring as a means of extending the time during which fluid milk is usable. Koumiss and kephur, forms of fermented milk used in eastern Asia and North Africa, probably had their origin as a means of preservation.
Putrefactive bacteria also are found in nearly all samples of milk. These organisms,
if allowed to persist, decompose the proteins in milk and produce disagreeable odors and flavors. The development of these bacteria is retarded by the acid formed when lacticacid bacteria are present.
Disease-producing bacteria may be pres¬ ent. Diseased cows produce infected milk. Tuberculosis and undulant fever are trans¬ mitted in the milk from infected animals. Other sources of disease-producing bacteria are the hands of the milker, and utensils or containers which have been washed with water from a contaminated source. A single organism entering the milk may multiply sufficiently before the milk is used as food to cause infection of the whole supply.
The diseases most frequently transmitted by milk are tuberculosis, undulant fever, typhoid fever, and occasionally diphtheria and scarlet fever. All disease-producing bacteria are destroyed by the pasteurization of the milk. Tuberculosis, and especially undulant fever, are so likely to appear, even in the best herds, that health authorities recommend the pasteurization of all milk to be used for food in any form.