HEALTH NOTES

Manawatu Standard, Volume XLVII, Issue 306, 29 November 1927, Page 11

HEALTH NOTES

MILK.

A VALUABLE FOOD. HOW TO CARE FOR IT. (Contributed by Department of Health) Milk is unquestionably one of the most important foods winch man requires. Authorities agree that it is the best single food, its exceptional value is due both to the quantity and variety as well as to the quality of its nutrient constituents. It is well-nigh unique among foods as it contains in itself all the components of a complete dietary, and is produced in nature solely for tlie purposo of serving as a food. It has in substantial amounts representatives of tiie three essential typos of foodstuffs, viz., proteins, carbohydrates and fats. In addition, it is particularly rich in mineral matter, and is by no means lacking in vitamins or “accessory food factors.” Moreover, these same nutrient constituents are present in an especially valuable form. The proteins of milk—casein, lact-albumin, etc. —are of high quality and arc sufficient in themselves to supply the nitrogenous needs of the body. Tho chief minerals of milk, lime and phosphorus, which are indispensable for the building up of growing tissue, especially bones and teeth, are present in a readily useable form. The vitamins present are particularly valuable in promoting growth. Finally, milk is palatable and easily digested. PLENTIFUL AND WHOLESOME

SUPPLY ESSENTIAL.

Milk alone is riot a perfect food for adults. It is designed for the growing organisms, and for this reason contains largo proportions of proteins and mineral matter. It is, • nevertheless, particularly well adapted for use by adults to supplement- other foods and in particular to make good any deficiency of building materials in the diet. It is frequently referred .to as “a protective food,” owing to the capacity it has, when used in combination with other foodstuffs, of either animal or vegetable origin, of guarding against the deficiency diseases. Certain writers claim that the races and nations of men which have done most in the development of the world and have shown the greatest physical strength and vigour ‘are those which have depended to the largest extent on milk- and dairy products for their food. Therefore, the importance of a plentiful and wholesome supply of this article of diet cannot be over-estimated. PRODUCTION OF. CLEAN MILK. Milk, however, is an excellent medium for the. multiplication of many kinds of bacteria, including a number of which produces diseases in man. It is therefore important that milk be safeguarded against contamination with disease., germs. The requirements to this end are exceedingly simple, easy of application, and can be put into operation without undue expense. ■' The principles involved simply require rules of cleanliness to be enforced. Healthy stock, cleanly methods of milking, . arid the use of absolutely clean utensils aro essential.. Cooling the milk immediately it has been drawn and strained and maintaining it cool during the transportation and storage are necessary measures. Care of milk in the home. Tlie "cafe of fnnk 111 the Jiome is not the least important of tiie measures lor disease prevention, it is obvious tnat a lood so valuable and so' vulnerable as .milk deserves all tiie care that can be bestowed upon it, especially as, Irorn tne very nature ot its composition, it is particularlyfitted to be a breeding ground ior, organisms. Indeed, the evidence is strong tnat in so far as milk may be a vtlucia of disease the home is.' probably tiie most dangerous place of infection. Fortunately the principles and precepts to be observed in tiie' proper domestic care of milk are few and' simpler They may be summed up in tiie statement -tnat tiie milk must be kept cool and covered up, and that all receptables containing it must be thoroughly cleaned before and after use. THINGS TO BEAR IN MIND. Handle, milk carefully in your home. It should be kept in the coolest place available, preferably in some simple form of home-made dust-proof cooier. Access of dust should be avoided, chiefly by ensuring that the house is as free from dust as cleanliness can make it. The milk should always be put in clean vessels ; a jug which has held, milk should be rinsed out first in cold Water and then washed in hot water and soda, and for babies’ milk it should certainly be finally scalded with boiling water and placed upside down without drying on a rack to drain. A good .method of protecting milk in jugs or bottles is to make net, covers of white material known as “mosquito netting” cut large enough to cover the mouths of the different receptacles. To the edgo of these cir--cular pieces of glass beads should be sewn, the weight of which will tighten the net over the edge. Finally, what evei-y householder should remember is that the source of danger is not so much the di'opping of germs into the milk out of the air as gross contamination by dirty hands, dirty vessels and utensils, and by gross purveyors of infection such as the house fiy. -