CARE OF MILK

Evening Post, Volume CIV, Issue 126, 24 November 1922, Page 8

CARE OF MILK

ADVICE TO HOUSEHOLDERS.

A matter of some importance to milk consumers, and one to which it is specially appropriate to draw, the attention of the public during Health Week, is the care of milk in the home. Frequent questions have been asked of the city milk department as to whether the pasteurised milk supplied from the station in the summer months should be scalded upon receipt in order to ensure that it will keep. Accordingly the general manager (Mi 1. S. E. Herron) is circularising householders as to the best thing to be done.

Under the city's system, he points out, only'milk that is in first-class sanitary condition is allowed to reach the consumers, and, provided it is kept reasonably cool after delivery, it should keep for at least twenty-four hours, even in summer time. When the hot weather appears it is the intention of the.department to have \crushed ice sprinkled over the bottles in' the distributing crates in order that the temperature of the milk may be kept down to a low point prior to delivery. It will then be incumbent upon householders, he says, to have the milk under such control as to ensure its keeping qualities until it is consumed. He stresses the necessity of householders to provide themselves with suitable receptacles for the receipt of the milk on delivery, so as to kqep }b out of the sun. ■

Pasteurised milk" requires exactly the same care as raw milk, and will sour in the same way as raw milk if it is not kept at !a reasonably low temperature. To. obtain the best results, the following points should be strictly observed :—The place of delivery should be in a cool position, and positively away from the rays of the sun; the bottles of milk should be removed to the pantry or other place of keeping as soon as possible after delivery; the milk should be kept in the coolest petition in the pantry or other place where it is kept; the milk should be kept in the bottles in which it is delivered, and. the caps of the bottles should not be removed until the milk is required for use; the milk should be heated or scalded only in the process of cooking.