VALUE OF MILK

Nelson Evening Mail, Volume LXVI, 3 September 1934, Page 3

VALUE OF MILK

IMPORTANT PLACE IN DIETARY '■[!, is an interesting, but none- tho less desirable, manifestation of fell© times that keen public interest has recently been aroused in schemes uimeo at increasing the consumption of milk and milk-products by the community, (says the Director General of Health, Dr’. M. 11. Watt, in his annual report presented to Parliament yesterday). 'Tor many years the Health Department has drawn attention to the fact that the consumption of milk in New' Zealand falls far short of what is desirable, and that the increased use of milk as a food would be. of great benefit, particularly in the case of children. Successful demonstrations have been given here as elsewhere of the practicability and value of large r scale methods of distributing milk to children in the school. These demonstrations, which have been carried out under the general supervision and direction of the School Medical Service, have been rendered possible by the activities of organisations such as the Smith Family, the Red Cross, Rotary, etc., to whom the utmost credit is due for their generosity. At tile present time, particularly, this supplementary milk, ration has proved of great benefit in reducing tiny tendency towards undermitrition amongst schoolchildren.

“Milk is a unique food and occupies a particularly important place in the dietary. This is due alike to the High quality of its proteins, to the presence of vitamin A and D in its generous store of easily assimilable fats, and to tho large amount, of salts, particularly lime and phosphorus, which it contains. These are the constituents which have earned for milk the name of a ‘protective food.’

“Unfortunately, milk is a favourable medium for the growth of microorganisms pathogenic .to man, and out breaks of disease have occasionally been associated with its use. These outbreaks, it should be made clear, are due to faulty methods of milk production and milk-handling, and can be obviated by suitable means. New Zealand compares not unfavourably with other countries in respect of the wholesomeness of its milk supply and milkborne diseases do not figure with undue prominence in our health records. Indeed, so far ns tuberculosis, perhaps the most dreaded of milk-bourne diseases, is concerned, New Zealand appears in a particularly favourable light. In any case, in pasteurisation we have a- proved and highly effective method of making milk safe, “To sum up, then, it can be said: — “1. The consumption of milk in New Zealand (rather less than half a pint per bead per day) is far below what is desirable. Every child should have at least one pint, and, preferably, one. and a half pints daily. Every adult should have at least half a pint and preferably one pint daily. “3. R,aw milk is occasionally infected either from the cow or from human beings with micro-organisms that are pathogenic to man. “4. Milk may be rendered safe by some form of heat treatment. Of the various forms available low-tempera-ture pasteurisation appears to be the most satisfactory, as, efficiently carried out, it destroys all pathogenic microorganisms without any appreciable impairment of flic nutritive qualities of the milk.

“5. Pasteurisation is not to bo regarded as a substitute for cleanliness in the production and handling of milk. The ideal is pasteurisation superimposed as an additional precautionary measure on milk which has been produced from a healthy herd by healthy milkers under hygienic conditions.

“6. Where pasteurisation is not practicable the householder can make the milk safe by boiling it immediately before use.”