Library of Cookery, Volume 2
Milk, Butter, and Cheese
Milk in the Diet
3. So important is milk as an article of food that, outside of the purely rural districts, producing the milk supply is a business of considerable importance. This is due to the fact that the purity of milk must be constantly safeguarded in order that clean, safe milk may be provided for the countless numbers that depend on it. In fact, milk undoubtedly bears a closer relation to public health than any other food. To produce an adequate amount of clean, safe, pure milk is one of the food problems of the city and country alike. In the city much of the difficulty is overcome by the ordinances that provide standards of composition and cleanliness, as well as inspection to insure them; but such ordinances are rarely provided for in villages and country districts.
When there is no law to prevent it, unclean milk is sometimes used in the manufacture of butter and cheese, but when this happens, great injustice, if not positive harm, is done to the consumers of these articles. Then, too, unless milk is carefully inspected, tubercular milk is liable to be used in the making of butter, and such a condition will cause the spread of tuberculosis as readily as the use of the contaminated milk itself.