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Page 15
_Is it not important to select a rich milk?_
By no means; in fact the very rich milk of highly bred Jerseys and
Alderneys has not been found nearly so satisfactory in infant feeding
as that from some other herds, such, for example, as the common "grade
cows."
_Which is the better, milk from one cow or the mixed milk of several
cows?_
The mixed, or "herd milk," is usually to be preferred since it varies
little from day to day; while that from a single cow may vary
considerably.
_How fresh is it important that cow's milk should be for the best
results in infant feeding?_
This depends very much upon the season, and how carefully milk is
handled. As ordinarily handled at the dairy and in the home, milk
should not be used for infants in winter after it is forty-eight hours
old; in summer not after it is twenty-four hours old, and it may be
unsafe in a much shorter time. When handled with especial care milk
may be safe for a longer time.
_What are the two essentials in handling milk?_
1. That it be kept clean and free from contamination. This
necessitates that cows, stables, and milkers be clean, and that
transportation be in sealed bottles; also that those who handle the
milk do not come in contact with any contagious disease. All
milk-pails, bottles, cans, and other utensils with which the milk
comes in contact should be sterilized shortly before they are used,
by steam or boiling water.
2. That it be cooled immediately after leaving the cows, and kept at
as low a temperature as possible; to be efficient this should not be
above 50� F.
Milk produced under hygienic conditions and handled with special care
is sold in bottles in a number of cities under the name of
"certified," "guaranteed," or "inspected" milk. When available such
milk should be used for infants. Of course the extra care bestowed in
its production and transportation increases the cost of the milk, but
the best will usually be found in the end to be the cheapest.
_How should milk be handled in the home when obtained fresh from the
cows?_
That to be used for infants should be strained through a thick layer
of absorbent cotton or several thicknesses of cheese-cloth into quart
glass jars or milk bottles which should be covered and cooled
immediately best by placing the bottles quite up to their necks in ice
water or cold spring water, where they should stand for at least half
an hour. That required for children who take plain milk may now be
poured into half-pint bottles, stopped with cotton, and put in the
ice-chest, or the coolest place possible. This first rapid cooling is
very important and adds much to the keeping qualities of the milk.
Milk loses its heat very quickly when cooled in water, but very slowly
when it is simply placed in a cold room. After standing four or five
hours the top-milk may be removed; after twelve to sixteen hours the
cream may be removed.
_How should milk be handled when bottled milk is purchased?_
It should be cooled as just described, as its temperature is usually
somewhat raised during transportation If it has been bottled at a
dairy, the cream or the top-milk may be removed after an hour or so.
_How should milk and cream be handled when they are purchased in
bulk?_
Such milk should never be used for infants when it is possible to
obtain bottled milk, as it is much more liable to contamination. Both
cream and milk should be poured at once into covered vessels and kept
in the coolest place possible. The cream and top-milk will seldom rise
upon such milk with any satisfactory regularity.
_What are the important things to be secured in nursery
refrigerators?_
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