The Health bulletin [serial] - University of North Carolina at Chapel Hill

24 The Health Bulletin May, 1927
MILK, THE INDISPENSABLE FOOD FOR
CHILDREN
By DOROTHY REED aiElVDENHALL, M.D.
In city or country tbe quality of
milk, whether raw, Pasteurized, or canned,
as it reaches the consumer, depends
largely on the quality of the
original milk. Therefore supervision
and control of the source of supply are
of the utmost importance. The production
of clean, pure cow's milk of
good quality and low bacterial content
depends on the feeding, health and
WILLING ASSISTANCE GRATE-
FULLY RECEIVED
GRADES OF SIILK
cleanliness of the cow—the cleanliness
and health of the milker, and clean
utensils ; the use of the small-mouthed
milk pail; prompt, efficient cooling of
the milk and constant refrigeration
until the milk is used.
Grading of milk, based on dairy
scores and bacterial count, which has
become universal in cities having the
best milk ordinances, is one of the
first steps necessary in the protection
of the public food supply.
All market milk should reach the
consumer within 48 hours after it is
produced, for changes affecting its
nutritive value and its purity are likely
to occur as time elapses. Surprisingly
little emphasis is usually put on the
differences between stale milk and
fresh milk, though it is obvious that
milk dried or canned within a few
hours after it is drawn is in a sense
fresher than so-called fresh milk which
may actually be three or more days
old. Certified milk is supposed to reach
the consumer before it is 24 hours old.
In large cities, or wherever else it
can be obtained, certified raw milk
or milk of grade A quality that has
been Pasteurized should be purchased
for infants. In small cities, if the milk
is not graded, information regarding
dairies may be obtained from the local
board of health. In towns and small
communities a visit to the dairy should
be made by the householder personally.
Bottled milk should always be used, as
"dipped"' milk, dispensed from a large
container, is an unsafe food for young
children. When milk is used on the
premises where it is produced it should
be kept in sterilized bottles or jars.
The essentials of the care of milk both
in the dairy and in the home are to
keep it clean, cool, and covered.
In general only the milk of a tuberculin-tested,
healthy, well-cared-f o r
herd or single cow should be used.
Herd milk tends to vary less in its
character than the milk of a single cow,
and is preferable for infants if other
conditions are equal. Milk relatively
low in butter fat is generally better for
infants, but the removal of 1 or 2
ounces of cream from the top of a quart
by means of a cream dipper easily
adapts milk of high butter fat content
for their use.
It is very difficult to obtain a constant
supply of raw milk in a state