On conditions necessary to obtain a clean milk supply and on methods of testing cows' milk in relation to standards of cleanness : report to the Sub-committee on clean milk / by S. Delépine, June 16th, 1918.
- Auguste Sheridan Delépine
- Date:
- 1918
Licence: In copyright
Credit: On conditions necessary to obtain a clean milk supply and on methods of testing cows' milk in relation to standards of cleanness : report to the Sub-committee on clean milk / by S. Delépine, June 16th, 1918. Source: Wellcome Collection.
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![Cooling at the farm by surface coolers. Unsterilized churns of unsuitable construction. Non protection of churns against dirt and heat in transit. Unnecessary handling at the town dairies. Careless and faulty handling during distribution. Conditions which promote cleanness of milk. Special milking sheds or open-air milking. Clean shippons, cows and farm hands. Sterilized covered milk pails. No handling of milk at the farm beyond transfer from sterilized pail to sterilized churn. Rapid transit from farm to town. Protection of churns against dust and heat in transit. Distribution of milk to consumer with as little handling as possible. With regard to this last recommendation, what I mean is that the milk from farms having a clean bill of health, on arrival at distribution centres (under the close control of the Sanitary Authority), should be transferred (automatically if possible), after equalisation, to sterilized bottles or other vessels which would be sealed aseptically at once. All the milk should be supplied to consumers who require fresh milk bottled in this ^va}^ Any milk not sold should on return to the distributing centre be utilised by being sterilized, dried, or turned into various dairy produce. As the life of clean milk is over 24 hours, the surplus fresh milk could thus be utilised and waste would be prevented. It appears that until such arrangements are available, all milk should be boiled at the consumer's house or sterilized before being distributed. Several of the practices which I have condemned are so prevalent and are so much sanctioned by authorities on dairying that the average farmer could not be expected to supply i*egularly milk capable of passing even a low bacterial standard unless the faultiness of some of the methods in use had previously been clearly demonstrated and explained to him. On the other hand, as the precautions Avhich are necessary are easily learnt and carried out, it Avould be reasonable to expect a duly instructed farmer to supply milk satisfying a fairly high standard of purity. Further administratWe action and progress w^ould naturally follow. * Addendum 1. For the convenience of the members of the Committee I have prepared a short synopsis of the main recommendations relating to the grading of raw milk made by the American Commission on Milk Standards. This Commission was a]3pointed in 1911, and issued its 3rd report in 1917. (Public Health Reports (issued by the U.S. Public Health Service), Vol. 32, p. 271—Washington, 1917.)](https://iiif.wellcomecollection.org/image/b29930303_0084.jp2/full/800%2C/0/default.jpg)
