Milk.

In the last issue of this magazine we detailed a few particulars relating to Infectious Diseases, and, no doubt, you noticed that the commonest medium for carrying the germs of infection is food, especially milk.

Years ago, very little attention was given to the methods of collecting and distributing this most important article of diet. Milking sheds were in many cases primitive and unclean. Open cans, jugs, or other containers were left exposed at the door or gate, and into these receptacles the milkman served the milk from his bulk can, an act which, however carefully performed, was attended by considerable risk of contamination by dust, dirt, etc. Furthermore, our dairy farms from which we drew our supplies were not so carefully controlled, with the result that the milk was often contaminated before leaving the farm. Nowadays, these farms are run on the latest hygienic lines, and scrupulous care is taken of the cows, the management of the milking sheds and plant, the cleansing of the cans, and the method of delivery.

Through the efficient working of the Wellington Municipal Milk Department, we now have as safe a milk supply as is possible to get, and we are now going to briefly outline the methods employed by the Department in the handling of the milk.

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The milk is forwarded in sterilized cans by train or lorry to the City Depot, where on arrival, it is tipped into weighing pans and weighed. A sample is taken to determine the butterfat content upon which payment is made, not upon fluid gallon. The cans are labelled, stating whether night or morning milk, no mixing taking place at the farm, as this is detrimental to the keeping quality of the milk. Any milk that smells or tastes abnormal is rejected, and the defect is at once notified to the supplier. If necessary, the services of a representative from the Department are placed at the disposal of the farmer to assist him in rectifying any defect.

From the weighing stage the milk passes into huge vats, and thence to the pasteuriser. The process of pasteurising derives its name from the eminent French Scientist, Louis Pasteur, who discovered the process. This process destroys any infectious disease germs.

The milk is heated to a temperature between 145–150 degrees F. at which temperature it is held for at least 30 minutes. Now this temperature, while destroying any infectious disease germs, does not destroy the natural properties of the milk which now passes to the cooling vat, thence to the bottling and capping machines, each day's supply bearing the stamp of that day on the cap.

The bottles are then placed in crates and forwarded to the chilling room whence they are passed to the distributing waggons.

Thus, you will notice, handling throughout the various processes is reduced to a minimum.

The farmers’ empty cans are washed and sterilized on the premises, as also are all bottles before filling.

As soon as received in the home, the milk should be stored in a cool place, and before uncapping, the top of the bottle should be washed and dried with a clean cloth. If only part of the milk is used, replace the card cap and return the bottle to a cool place.

Never leave the milk exposed to the ravages of flies or dirt, and remember that even though the Milk Department has done everything possible to ensure a safe supply, the onus is on the consumer to protect the milk from contamination after delivery.