Page:The New International Encyclopædia 1st ed. v. 13.djvu/558

MILKPISH. 504 MILK PRODUCTION. MILKFISH. A large, silvciy, hcrringlike fisli of llic gfiiiis Clianos and family Hiodontid*, which inhabit the warmer parts of the Pacific. One well-known species (Chanos chunos), from two to five feet long, is a food fish of some im- portance in the South Pacific, .Japan, Hawaii, and the Gulf of California. Foreign names for it are 'chani,' "awa,' 'auged,' 'sabalo,' etc. MILKING MACHINE. An apparatus de- signed to do away with hand labor in milking cows. Milking tubes, inserted into ihe milk duets within the teats, have been tried, but found un- satisfactory. Several forms of milking machines have been devised which milk a number of cows at the same time. One of the most successful of these, the Thistle, operates on the principle of a vacuum maintained by a hand or power air pump. Pipes connected with a large storage tank from which the air is e.hausted pass to the stalls and terminate in cups, which fit over the cows' teats so as to make an airtight joint. A pulsat- ing motion resembling hand milking or the suck- ing of the calf is imijartcd by the vacuum, alter- nating in pressure from 5 to 15 pounds at ([uite rapid intervals. Other forms of milking ma- chines operate on a similar principle. They are said to be rapid and efTective, but are e.xiiensive to install and maintain, and must be thoroughly cleaned or they will soon liecome foul and con- taminate the milk. As yet milking machines have come into only very limited u.se, either in .merica or Kurope. MILK LEG. See Phlegmasia Alba Dolens. MILKOWSKI, mil kov'skt, Zyg.mlkt (1824 — I. Polish novelist, who wrote under the pseudonym Thcodor Thomas .(ez. He was born near Balta. in Podolia, and was educated at the Odessa Lyceum and at the University of Kiev, where he made a special study of physics and mathematics. }Je took an active part in the II im- garian uprising of 1848 and then traveled in the East. After identifying him.self with the Polish insurrection of 18(i;i he was ol)liged to live abroad, and he settled in (ieneva in 1877. Besides ro- mances founded upon Slavic histoiy. he wrote stories of eonleiuporary life in Poland. MILK PRODUCTION. In a well-conducted dairy farm thi' following conditions should be enforced: The stable or cow hou.se should be roomy, clean, dry. light, and well ventilated, for only under such conditions can cows be kept in the best of health. The animals them- selves should be clean and healthy, and should be w<'ll fed and contented. There shouhl be an abundance of pure water, to which the cows should have access at least twice a day. The food should be of good ipiality. and the grain and coarse fodder slumld lie free from dirt and decay, and not in a musty eon<lition. All utensils which come in contact with milk should be thor- oughly washed and sterilized or scalded after using, .fter the milk has been drawn from the cow it should be taken to a milk room which is free from all stable and other odors, poured through a fine strainer, and run over a cooling aerator (q.v.), to free it of animal and stable odors and cool it ipiickly. The milk is next transferred to Ihe shipping can and set in cold water, or bottled and stored in a cold place until needed. During transportation from the farm fo the town or city the milk should he kept as cool as possible. Refrigerator cars are provided by some railroad:^ lor thai purpose. Much of the milk that is brought to large cities by rail is from 24 to 30 hours old before it reaches the consumer. This makes it necessary to exercise every precaution in its handling, in order to pre- vent spoiling, and cooling inuuediately after milking is an important factor in this connec- tion. Not only has the demand for clean, pure milk led to an increased demand, but it has led to the enactment of more rigid restrictions and closer' >ui)ervision of dairies, and by the production at some dairies of so-called sanitary milk. Such milk is produced under the most sanitary and hygienic conditions as regards the food and care of the animals, the stables, the milking, and the care and handling of the milk. The herds in these dairies arc inspected often to determine their freedom from disease, and not infrequently the milk is "certified' or guaranteed to contain a cer- tain fixed jiercentage of fat. as ,5 per cent., this being maintained the year round by the addition of cream when necessarj'. Such sanitary or certi- fied milk is usually sold at an advanced price, as the co.st of its production is greater than that of ordinary mark<'t milk. The so-called modified milk is a prepared product used principally for infant feeding, and usually made according to a physician's prescription. Many (ihysicians pre- scribe a milk with a definite composition, usually resembling mother's milk as closely as possible, but varying according to the apparent needs of the individual. Such prescription milk is gen- erally prepared from cows' milk by reducing the amount of fat, but more particularly that of proteids, and increasing the proportion of sugar. I.ime water is frequently added to reduce the acidity, ami at times preparations made from cereals are adiled. I'or the preservation of milk pasteurization is now extensively practiced. Pasteurization con- sists in heating the milk in closed vessels at from tiO° to 65° C. (140° to 1.50° V.) for about half an hour, and then cooling it as quickly as po.ssible by cold water or ice. By this means most of the organisms contained in it are killed, and the milk will keep much longer than when it has not been so treated. Continuous ]iasteurizers are used in many creameries and large dairies, and there are a vaiicty of small pasteurizers for family u.se. Where there is any doubt as to the purity of the milk it is nniclf safer to pasteurize that used for children at home. To a certain extent, how- ever, pasteurization may be used to cover up the effects of careless methods, and many people prefer the sanitary milk. In sterilizing milk the liquid is heated to boiling: but this changes the character of the milk, making it less suitable for drinking, and giving it ;i cooked taste. Pas- teurization is sufi'Lcient for lunwehold purposes. Condensed illLK. This is made by evapo- rating whole milk so as to remove a large jiortion of the water. The milk is first heated and then introduced into vacuum pans, where it is boiled imt il sufficiently concentrated, when it is placed in cans ami hermetically sealed. By far the greater portion is sweetened, about 1 V, pounds of cane sugar per gallon being added during boiling: but sfune is evapor:ited without sweetening. ;»1- though this does not keep as long after the can is opened. Plain condensed milk contains about tin per cent, of water and 10 t>er cent, of fat. while the sweetened product lontains from 25 to 30 per