HEALTH NOTES

Nelson Evening Mail, Volume LXI, 29 November 1927, Page 3

HEALTH NOTES

MILK

A VAjUJABMi pMW

HOW TO CARE FOR IT

(Contributed by Department of Health)

Milk is unquestionably one of the most important foods which 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 the purpose of serving as a food.lt has in substantial amounts, representatives of the three essential types of foodstuffs, viz., proteins, carbohydrates, and fats. lii addition, it is particularly rich in mineral matter and is by no means lacking in vitamins or “accessory food factors.”

Moreover, those same nutrient constituents are present in an especially valuable form The proteins of milk—casein, lact-albumin, etc. —are of high quality and are sufficient 'in themselves to supply the nitrogenous needs of the body. The 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 not a perfect food for adults. • It is designed for the growing organisms, and for this reason contains large 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 lias, 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' those which produce 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, and the use of absolutely clean utensils are essential. Cooling the milk immediately it lias been drawn and strained and maintaining it cool during transportation and storage are necessary measures.

CARE OF MILK IN THE HOME

The care of milk in the home is not the least important of the measures lor disease prevention. It is obvious that a food so valuable and so vulnerable as milk deserves the care that can be bestowed upon it, especially as, irom the very nature of its composition, it is particularly fitted to be a breeding ground for organisms. Indeed, the evidence is strong that in so far as milk mnv be. a vehicle of disease, the home is 'probably'the most dangerous place, of infection. Fortunately the principles and precepts to bo observed, in the proper domestic care of milk arc few and simple. Thev may bo summed up m the statement that the milk' must be kept cool and covered up, and that all receptacles containing it W*\- bo 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 cooler. Access of dust should be avoided, chiefly by ensuring that the house as as free irom dust as cleanliness can make lh me milk should always be put m dean vessels; a iug 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 dinerent receptacles, xo the edge of these circular pieces of glass beads should be sewn, the weight of which will tighten the net over the edge. Finally, what every householder should remember is that the source of danger is not so much the dropping 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 fly.