Keep the milk in the refrigerator as con¬
tinuously as is practicable. When a small
measure of milk is used from a bottle and the
remainder is left standing in a hot kitchen
during the time required to get a meal or
bake a cake, the bacterial count increases
surprisingly. One study showed that the
rate of bacterial increase when milk stood for
an hour and a half in a room at 75° F. was as
great as that in another sample of the same
milk kept in a refrigerator for 24 hours.
Keep Covered. Unless a protecting cap
that fits well down over the rim is used, the
top of milk or cream bottles should be care¬
fully cleaned before the pasteboard cap is
removed. Only the milk or cream likely to
[121]
Table XXV •
Increase in
Bacterial Content of Six Samples
of the Same Lot of Raw Whole Milk
Kept at 40° F. before Delivery
but Allowed to Stand for 1 L Hours
at a Room Temperature of 75° F.
before Being Placed in
Household Refrigerators
TEMPER¬
ATURE
ORIGINAL
BACTERIAL
CONTENT
(PLATE
COUNT)
RATE OF INCREASE
24 hours
48 hours
72 hours
96 hours
35° F.
40° F.
45° F.
50° F.
55° F.
60° F.
31,000
31,000
31,000
31,000
31,000
31,000
2.4
2.5
3.4
10.6
25.4
164.6
2.6
3.2
23.2
63.5
174.1
4032.2
4.5
6.3
83.5
114.5
849.0
15,483.8
5.9
21.6
152.5
2467.7
6483.8
Innumer¬
able
be needed for immediate use should be
poured out at any time. As long as any milk
is left in the bottle it should be kept covered
with the cap. Closely covering milk, cream,
and butter excludes not only dust, bacteria,
and particles of spoiled food, but also un¬
desirable flavors and odors which dairy
products readily absorb.
Keep Uncontaminated. New milk should
never be mixed with old unless the mixture
is to be used at once. Milk or cream that has
been exposed to the air and to other contain¬
ers (as in being poured out for table or cook¬
ing use) should not be poured back later into
the general supply. All milk containers
should be scalded after use and cooled before
being used again. Small covered jars, jelly
glasses, and cream bottles are useful for stor¬
ing small quantities of cream or milk that
are left over from a meal.
USES IN DIET
The simplest and most desirable form in
which to use milk is as a beverage. All chil¬
dren should be taught to like milk in this
form and to use it without added flavor.
Since milk is a bulky food, care must be
taken to see that it does not cut down too
much the total amount of food used, or pre¬
vent by its bulk the inclusion of other needed
foods in the diet. When there is a tendency
to fill up on milk, and not to eat the re¬
mainder of the meal, it is a good idea to serve
the milk after some of the main portion of
the meal has been eaten, and the first edge of
the appetite is satisfied. It is best taken along
with the other food, and not all at once.
Page 113
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
A modernized reading is not available for this page yet. You are seeing the original text.
Keep the milk in the refrigerator as con¬
tinuously as is practicable. When a small
measure of milk is used from a bottle and the
remainder is left standing in a hot kitchen
during the time required to get a meal or
bake a cake, the bacterial count increases
surprisingly. One study showed that the
rate of bacterial increase when milk stood for
an hour and a half in a room at 75° F. was as
great as that in another sample of the same
milk kept in a refrigerator for 24 hours.
Keep Covered. Unless a protecting cap
that fits well down over the rim is used, the
top of milk or cream bottles should be care¬
fully cleaned before the pasteboard cap is
removed. Only the milk or cream likely to
[121]
Table XXV •
Increase in
Bacterial Content of Six Samples
of the Same Lot of Raw Whole Milk
Kept at 40° F. before Delivery
but Allowed to Stand for 1 L Hours
at a Room Temperature of 75° F.
before Being Placed in
Household Refrigerators
TEMPER¬
ATURE
ORIGINAL
BACTERIAL
CONTENT
(PLATE
COUNT)
RATE OF INCREASE
24 hours
48 hours
72 hours
96 hours
35° F.
40° F.
45° F.
50° F.
55° F.
60° F.
31,000
31,000
31,000
31,000
31,000
31,000
2.4
2.5
3.4
10.6
25.4
164.6
2.6
3.2
23.2
63.5
174.1
4032.2
4.5
6.3
83.5
114.5
849.0
15,483.8
5.9
21.6
152.5
2467.7
6483.8
Innumer¬
able
be needed for immediate use should be
poured out at any time. As long as any milk
is left in the bottle it should be kept covered
with the cap. Closely covering milk, cream,
and butter excludes not only dust, bacteria,
and particles of spoiled food, but also un¬
desirable flavors and odors which dairy
products readily absorb.
Keep Uncontaminated. New milk should
never be mixed with old unless the mixture
is to be used at once. Milk or cream that has
been exposed to the air and to other contain¬
ers (as in being poured out for table or cook¬
ing use) should not be poured back later into
the general supply. All milk containers
should be scalded after use and cooled before
being used again. Small covered jars, jelly
glasses, and cream bottles are useful for stor¬
ing small quantities of cream or milk that
are left over from a meal.
USES IN DIET
The simplest and most desirable form in
which to use milk is as a beverage. All chil¬
dren should be taught to like milk in this
form and to use it without added flavor.
Since milk is a bulky food, care must be
taken to see that it does not cut down too
much the total amount of food used, or pre¬
vent by its bulk the inclusion of other needed
foods in the diet. When there is a tendency
to fill up on milk, and not to eat the re¬
mainder of the meal, it is a good idea to serve
the milk after some of the main portion of
the meal has been eaten, and the first edge of
the appetite is satisfied. It is best taken along
with the other food, and not all at once.