Page 12
THE WAYNESVILLE MOUNTAINEER
THURSDAY, JUXE
Quality Milk First
Among Market
Milk Distributors
By W.' L. Clevenger, Dairy Man
ufacturing Specialist State
College Extension Service
Bottled milk and cream, cottage
cheese, buttermilk, chocolate milk,
and butter are the standard dairy
products which have been sold by
the market milk industry for many
years.
The importance of high quality
should not be lost sight of in the
industry's effort to meet increased
consumption of milk and milk pro
ducts. Quality factors include
safety, good keeping qualities,
cleanliness, proper food value and
flavor is most important from the
standpoint of increasing consump
tion. The flavor of milk, as produced
by cows that are in normal condi
tion and that are in that stage of
lactation ordinarily considered aa
suitable for market milk produc
tion, varies greatly with the in
dividual, animal. The flavor of
milk depends largely upon the
amount of butterfat as well as
the proportion of sugar, protein,
and ashe it contains.
Furthermore, the feed the cow
consumed will have an important
Dearing on the flavor. Some milk
may taste watery, even though
it is. fairly high in butterfat. Feed
and fruity flavors may be very evi
dent in the milk from some cows,
while that from other animals sim
ilarly fed may have little or none
A Last Look Around
b y
With toy pistol ready in his right
hand and wearing his cock-a-hoop
air force cap, three-year-old warrior
Laurie Godfrey takes a last look
around the railroad station at Syd
ney, Australia, before being evacu
ated to a country town.
(Central 1'rest)
Be Wise, Madam
Send your loveliest linens
and blankets to us to be
laundered. We handle them
with scientific care, pre
serve the lustre of your
sheets and the soft fluffi
ness of your blankets. You'll
marvel at how much longer
your things will wear.
WAYNESVILLE
LAUNDRY
PHONE 205
of the flavor defects.'.- Some milk
will develop rancidity or tallowi
ness much sooner than others.
Causes of Off-flavors
Certain roughages such as corn,
silage, alfalfa hay, clover hay, and
green -forage in general, when fed
to cows within the five-hour period
preceding milking, will cause a
noticeable off-flavor in the milk.
While such flavor defects are not
serious in comparison with those
resulting from certain weeds, such
as onions, garlic, or bitterweed,
they detract from the quality of
the product. Proper management
is n-cossary in order to reduce
feed flavor defects to a minimum.
Tlie importance of bacterial con
trol in tYe production of raw milk
Farmer Owes It To His Family To
Keep At Least One Dairy Cow
Bataan Heroines Back Home
By Fred M. Haig, State College
Animal Husbandman.
The history of agriculture in all
civilized nations has been one of
change from grain growing with
livestock farming as a secondary
consideration to a system of farm
ing in which livestock play an im
portant part. The best dairy dis
tricts of Europe were once grain-
growing centers, and our own east
ern states 50 years ago produced
most grain. Yet today this sec
tion is intensively in the business
react with acid present producing
a soapy flavor.
By the adoption of a public
health regulation that includes
suitable specifications as to the
methods that must be followed in
the production and handling of the
raw milk, there should be little
trouble from off-flavors in market
milk due to bacterial action.
One of the most troublesome flar.
or defects in both raw and pasteur-
zed milk is the flavor called by
various names, such as oil, cappy,
metallic, tallowy, and oxidized.
investigations have found this de
fect to be due to an oxidation pro
cess. Most investigators have
thought the butterfat itsef was
oxidized. Copper and iron salts
when present catalyze fat oxida-
lon, thus speeding up the action
nd therefore playing a very im
portant part in the occurrence of
tallowy flavor.
Develops After Bottling
Oxidized flavor usually does not
evelop in the milk until 4 to 48
ours after bottling. Peculiarly.
oxidized flavors occur in milk most
frequently during the winter
months. There seem to be two
tactors responsible for this, the
bacterial content of the milk and
the feed of the cows. Milk of high
bacterial content is less likely to
of high quality is commonly rec- become tallowy than milk of low
ognized. It is known that micrro-' content, and the milk from cows
organism's are responsible not only j fed 'dry. feed, is more likely to be
for acid development in milk, but come tallowy than that from cows
also for many off-flavors. Num-' on pasture or green feed. At
erous cases of peculiar off-flavor I Kutgers University durimr th
in raw milk have been observed winter months when the cows wero
during the summer months. This I on dry feeds, the oxidized flavor
flavor was credited bv some as defect was eliminated bv adding
b:ing of feed origin because of . carrots to the ration. Thus, it is
its similarity to malt. A study
of some proved it to be of a fer
mented source. It would seem
that control of this defect and sim
ilar ones, therefore, would be, close
ly associated with proper wash
ing sterilizing of the milk uten-
sils on the farm with the proper
cooling of the milk.
Turnips, potatoes, beet and car
rot flavors also have been attrib
uted to the growth of bacteria.
not at all unlikely that bv the 11SP
of properly cured hays and cer
tain roods containing the essential
elements our troubles from tallowy
flavors during the winter months
can be greatly minimized.
When milk is exposed to the di
rect rays of the sun in plain
glass bottles a burnt flavor results.
The flavor is due to the action of
the sun - u pon the non-f attv nor.
tion of the milk.. The sun rays are
The organisms responsible for the 80 effective in bringing about flavor
flavors gut into the milk from
hay, straw, grain and dust. Other
off-flavors that have been credited
to bacterial growth are hydrogen
suipnuie, phenol and doughy,
faste may be caused by bacteria
:hat form ammonia, which :in turn
lTW WEI
changes in the milk that exposure
ior even mteen minutes can be
detected by taste. Consumers
should be advised to store their
milk in the absence of sunlight.
Rancidity More Common
Rancidity is a defect more com
mon in raw milk or cream or but
ter made from same than in pas
teurized products. In cases where
there is a considerable lapse of
time between the production of
milk and its pasteurization ran
cidity is likely to prove trouble
some to the pasteurized milk deal
er, Rancidity is most troublesnmp
during the winter months, suggest
ing a correlation with the feed to
which the cows have access. Stud
ies indicate it may be controlled
by introduction of carrots in the
cows ration.
Since rancidity develons whil
tne. milk Is in storage at low tem
peratures it is important to nas
teurize the milk as soon as possi
ble after it is produced to retard
rancidity development.
Un several occasions it has hcn
uuscivuu U1E raw milk lnm no
. .1 . . .
irom me iarms had an undesirable
medicinal flavor. Chemical steril
ization was used to ateriliso tho.
iarm equipment. The exact ntnr.
oi me reaction is not known. It
is desirable to use this method of
sterilization judicially and ear.
iuny to avoid this type of off-
navor,
Uncle Sam Wants
vow Is A Grand Time To Enlarge Your Herd
Milk Prices Are High
Feed Your Herd
FARMERS FEDERATION
Phone 344
Depot Street
of producing milk and livestock.
Livestock farming and dairying,
in particular, offer a splendid
market for grain and roughages.
The dairy cow as an efficient con
verter of comparatively coarse,
rough feeds into a highly concen
trated and nutritious food for hu
mans has no equal. The cow will
eat large quantities of hay, silage,
corn stover," grain, and grain by
products, not edible by man, and
convert them into milk, a food
without which the human race
cannot develop into a healthy peo
ple, either physically or mentally.
The cow has rightly been called
the foster mother of the world.
and millions of people now living
owe their very lives to the fact
that some cow supplied them with
fresh milk when they were in
fants. Most of us are stronger
and healthier because we have par
taken freely of this great food.
Yet we find many farmers de
nying their children this most
nearly perfect of all foods by re
fusing to keep a family cow. There
is one county in this state that
only has one cow to each 164 peo
ple. The average for the state is
i
I'' j ) - : ; -p-
I r' K'
C.8. Army Sipud Corp. Phot
Smilingly posing at the Presidio in San Francisco are three U. S. Army
nurses after their arrival from the Pacific war zone. They saw service
in besieged Bataan, taking care of from 180 to 235 patients each and
working seventeen hours daily. The ordeal was so tough that the gi.-'t
lost from fifteen to twenty-five pounds apiece.
' ."- '"' '''' - ' '" ' '-" ''"' ' ' '.
is one Cow for each 5 people. It
is apparent we need many more
family cows on our farms. In fact,
a farmer owes it to his family, as
a good citizen, to have at least
one cow on his farm to furnish
his children with milk and butter
and the Other delicious goods that
can be made from milk.
Milk is the only food in the world
one cow for each 10 people, while that contains practically all the
the average for the United States elements that growing children
that no famii.. ! foned
Yet milk will d0
But even thoUgh
about this for U
suffer by not Using .
ing food. For inJi thu &k
adults drink a Din ; Bo
dav XT pint Of fcil
so Kanv i 1
average tconsumptioj-b
on. -furth of . 15 I
vet, if growVu 1 17
finking a pit PdS
feel better and actual1'
resistance to disease ' 1
Today milk a ... ,
clean, healthy cows,; .,
equipped with modern d
ment. Practicallv ,n V.
towns havo ct j Cltls
relative tn
Each requirement of tk
nances must be satisfied!
dairy farmer hefnro l.
:n . . 1 can t'
mi. inis linnn,.. "1
work is sunpn-i.-j l. . H
department, by main
insneptnra '
. VIST
must haye, namely, proteins, min
erals, energy, and vitamins, all , farm and mill- ea
furnished in such an easilv disrest- I mnntu,, . ' ;"utmj
ed form that even the new-bom i f,,n : i a .e milk it
babe can drink it. If science should I In this wa u k
discover some new. comDarativelv ; uu ction of
chean - nrndurt. whiph contained oil ; .. ' . !Ur.
, 1 . ' T V uV - proiecuon of the
and the actual cure for many spe
cific diseases, the newspapers of
the world would herald it as the
of the
greatest invention
age.
T -I ....
in snort, annking miik b
one, old 'or- young, win Mv
dends in health. And the old
ing, "Health means wealth"
had a truer meaning, '
You Interested In The
Welfare Of Your
Your money spent in Waynesville and Haywood
County will work with you and your friends.
)EFENSE
BUY
UNITED
STATES
SAVINGS
? BONDS.
3 AND STAMPS
Yes, it's true! Every penny that you spend in your ow
home town will be returned to you in some way or other.
Your merchants are dependent on you for a living jusf
as you are dependent on the business you are in for a livi
How would you feel if your boss went out of town to find some one to
work for him?
Your merchants, not the out-of-town merchants, have to pay taxes!
taxes that make your home town a better place for you and your lam
lly to live'in.
It's your precious tires and gas that are being needlessly wasted to
gu uui ui lumi iu uuj umiga mai, yvui iiierciiuiiis nave dl iiieir urn
stores at the same or lower prices.
So why not trade at home, save yourself time and expense and be,
patriotic py saving your tires and gas:
BUY WAR BONDS AND STAMPS WITH THE HONEY YOU
Waynesville Merchants Appreciate Your Cooperation
Waynesville Gulf and
Tire Recapping Co.
Phone 9183
Waynesville Wholesale
Phone 126
C. E. Ray's Sons
Phone 12
Belk-Hudson Co.
Phone 140
Francis Grocery
Phone 19
Union Clothing Co.
Phone 131
C. N. Allen & Co.
Phone 48
Wellco Shoe Corp.
Phone 108
Haywood Print Shop
Depot Street
Balentine Shell
Station
Main Street
Underwood Novelty
Company
Phone 259-J
Bradley's Store
Phone 32
Buy U. S. War Bonds and Stamps