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Show J AGRICULTURAL DEPARTMENT Material for This Department Is From the Information Service of the Utah Agricultural College. I Milk and Disease, 1 l And Necessity 1 of Cleanliness 'jt (By Dr. J. E. Greaves. Bacteriolo- gist. I'tah Agricultural College.) 1 There is probably no phase of agri- I culture where 'ii- farmer can thought- lessly Injure another to as great an , extent as he can in the production of B milk. The whole question is one of H cleanliness. Absolute cleanliness I? H essential in every Btep of milk r""- II duction. The farmer who produces i milk under unsanitary conditions Is a menace to his communis . ,A Milk we usually consider as ap- IjH proaching a perfec food and. when H supplied under sanitary conditions. It 4-' is nature's most healthful beverage. As U found In the udder of the healthy ani- llj mal it is comparatr. r"iu bac- teria. And as long as it is maintained maintain-ed thus it will keep without ever souring. At the Taris Exposition In 1900. one of the most sicnificant of all the food exhibits was that of American dairy 'products, particular! of milk ami cream. European authorities were astonished; they simply could not understand un-derstand how It was possible lor milk and cream, raw and In the natural state to be shipped from America and be in good condition upon its arrival and 10 maintain pure and .sweet as milk fresh drawn from the cow. The milk was free from bacteria. But how about the milk that sours so quickly and the souring we blame to the -weather, particularly the thunderstorms, thun-derstorms, overlooking the real culprit, the little micro-organism which enters en-ters from not quite sanitary buckets, from the dirty stable, from the unkempt un-kempt cow and possibly from the unclean un-clean hands of the milker. Then the milk 1s not cooled quickly and the bacteria multiply as only bacteria can More chances for contamination, and more time for growth are offered when J transferred o the ender's bottles and so It goes nn until sometime when it I reaches the consumer it contnlns a imany micro organisms as does sew-; I age. But It is not the number Rlone thai count. There may be millions of) bacteria present and these harmless, but if one of the organisms which causes typhoid and diphtheria found its w.. Into 'If milk this also would mill 1 1 i pi . And while an Individual ma) receive one or a dozen of these or- Iganlsms without being injured, not 'so with thousands, which would develop devel-op nfter they had crown In milk for i several hours. I Then we hear of that dread disease J consumption, which claims so man I victims each year. In 1800 Prof. - 01 Banc, of Copenhagen, demonstrate.! I the presence of the germs of this disease dis-ease in the milk of apparently healthy COWS. 1" Is possible for us to receive 1 these organisms with the milk, but worst of all they are fed to little in-1 in-1 noccnt children whom science has BhOWIl are much more susceptible 10 I this disease than Is the adult. Now Can any one feel entirely blameless when a little child is caused to fill an early Brave, due 10 some one's carelessness care-lessness or thoughtlessness? No! For n nee has shown us how to .protect 'the milk from the germs and even taught UB how to differentiate between 'the healthy and sick cow. And it is a ery conservative estimate when we I state that the infant mortality from tuberculosis alone can be cut twenty 'per cent If we will but beed the teaching teach-ing of science. |
