. Lessons on the anatomy, physiology and hygiene of infancy and childhood for junior students. Consisting of extracts from lectures given at Rush medical college . ituting one of the commonest dangers of milkfeeding. Hence the hygienic dairy management became a 134 FOODS. question of the highest importance. It has been demonstra-ted that milk production may be so guarded as to furnish aproduct comparatively free from pathogenic micro-organ-isms. The same care in the selection of the cow as was recom-mended in the selection of the wet nurse, the same antisep-tic details in her care and in the h
. Lessons on the anatomy, physiology and hygiene of infancy and childhood for junior students. Consisting of extracts from lectures given at Rush medical college . ituting one of the commonest dangers of milkfeeding. Hence the hygienic dairy management became a 134 FOODS. question of the highest importance. It has been demonstra-ted that milk production may be so guarded as to furnish aproduct comparatively free from pathogenic micro-organ-isms. The same care in the selection of the cow as was recom-mended in the selection of the wet nurse, the same antisep-tic details in her care and in the handling of the milk wererequired in the chapters on infant hygiene, will insure foodthat is practically sterile. At least two dairy farms arein operationin this vicinity,Chicago, in which all the details of aseptic milk productionare carried out to the fullest requirements. In case the milk supply or its handling is not abovesuspicion, sterility may be secured iby the application ofheat. Different sterilizing devices are in use, from the merescalding of the milk in a farina kettle to the more elaborateapparatuses of Soxhlet or Boeckman (Fig. 84). A tempera-. Fig. 84 Fig. 85 Fig. 86 ture of 212° F. maintained for over an hour is required forcomplete sterilization. Milk thus treated and protected fromsubsequent infection will resist decomposition changes formore than a week at ordinary temperature. For prolongedkeeping, three sterilizations, after intervals of twenty-four FOODS. 135 hours, are necessary. For immediate use, however, pasteu-rization (exposure to a temperature of 157^ F. for fortyminutes) is believed by many to meet all the to prolonged boiling are due to changes in thenutritive quality of milk thus treated; the coagulation of thelactalbumin causing a loss in food value estimated at twentyper cent of the proteid; at the same time the casein is renderedless soluble, the fats more refactory to digestive processesand the flavor is perceptibly c
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