The milky way (1948)

and the Milky Way flows from the breeding of fine cattle through the hygienic and scientific treatment of the milk for the daily delivery by the milk runs Minh and even he has his problem when you cut one part from under 21 front is our charity content from school at seven of extra [Music] I'm Oliver today I know what the old bread electrons this morning is the 12 square peg in metal around and I'll bet that okay well how's the calories today perfect here we hope one pint of full cream milk fully tested the benefit and adulteration pasteurized can all dangerous exterior and deliver the ax doorstep in an earthside sterilized level when I lived in the country we have just honest-to-goodness milk from counter bucket and bucket the jug and none of this nonsense with machine times change mercenary contact with the people at milkweed days another point tomorrow pasteurization charriol ization so often milk is just accepted for what it is a clean wholesome product so seldom however is it realized how much is done to ensure that healthy state of affairs every day is a British public drinks between three and four million gallons of fresh cows milk one of the richest and most nourishing of all our daily foods the very richness of milk was once a danger for milk will nourish germs which were not thrive in foods of lesser value the problem was to kill the harmful bacteria in milk without destroying the milks full value in the laboratories this problem was solved by a plaster ization which was introduced at the beginning of the century infant mortality rates tell an amazing story taking a period of 30 years from 1911 the annual infant mortality rates show impressive declines in 1911 our children born in the London area the annual infant motel rate was 129 a steady at fall then took place the result of improvements in housing sanitation first metal care and food hygiene this fall continued and 30 years later the rate was down to 59 in 1911 in the summer quarter infantile diarrhea carried off babies at the rate of 203 per thousand royal cow's milk was blamed again a fall took place pasteurization which was safeguarding London's milk supply completely changed the position and by 1921 the rate had fallen to 90 since then the summer quarter has been the healthiest for babies and the mortality rate is still falling now pasteurized milk accepted as the guarantee of safety was a vital important to children's health during the late war a government report stated that school milk was one of the main factors in Britain schoolchildren's gaining an average of half an inch in height and 2 pounds in weight during those war years but to maintain a steady supply of safe pure milk demands an intricate and highly skilled organization in which farmer scientist and dairyman all plays our part for the milky way from Cairo to consumer is a ceaseless vigil of inspection testing and control every hour of every day without the farmer there would be no milky way this label is the feel of a good dairy farmer for like every other high grade commodity milk must have good beginning and these take place on the farm all the pasteurizing plant in the world would be useless without healthier dairy herds milk under the best hygienic conditions and that's a farmer's job he gets expert advice from the ministry of agriculture in each county committee and every help me encouragement from the advice users appointed by the dairies who are going to take his milk these advisors are off men with white local knowledge and they've modern research organization was to pack them but valuable as their help is in the long run only the farmer himself can improve his hurt he must use his sound instinct and long experience in selecting a bull desire his curve choosing one who's damn and grand-am gave high yields of good quality milk after the cows are born they must be reared and looked after for two to three years until they in turn Calvin come into production then the health of the growing herd must be constantly watched catheter passive not a whole very Hardy they like the own life in field and meadow and only in severe weather seek the shelter of enclosed yards and sheds much depends not only on the type of country where they are situated but on the farm facilities and the clean airy sheds but inside or out cattle like human beings are liable to become ill and if the complex infectious may pass it on so on every farm the vent resurgent is a regular visitor the most common diseases among cattle are tuberculosis contagious abortion and math packet a disease of the other which affects the compositional quality of the milk cattle which fail the veteran is urgent tests must be isolated until they get well or removed from the herd altogether normally the light of the cow is centered on its food the raw material which the Carlos Factory in a stomach will press it into precious milk in summer this is the lush grass of meadow and pasture because of this the cow has always said go west young woman go west while the generally heavier rainfall on our Western countries means richer pasture and a heavier yield of milk so it's in settings such as these in the West any of our finest dairy herds will be found such as guernsey's and jerseys which give the richest milk Shorthorns premiums and errors here too is a concentration of country temples where the milk is collected from the farms tested and cooled before dispatch to London and provincial towns but the return to food grass is not the whole of the cows diet in winter she eats hey turnips mangles kale oats and other foods which may amount to as much as a hundredweight a day to obtain maximum milk yield diets must be balanced between proteins fats and carbohydrates and help balance the ration concentrated foods such as Co cake is given the quantity each cow receives depends upon the weight of milk she is giving at the time a caring for milk during five gallons per day will drink as much as 25 gallons of water and in modern sheds automatic bowls maintain a constant supply this then is the dairy cow a heavy eater and drinker too but still a quiet stay at home from now on the Milky Way is man-made they start with the milking milking as I the thing about milk one this morning I don't hold with all them fancy notion machines is all right for something but they ain't good enough for nature now in my day is it was straight from the count to the bucket and no lumps there were no Billy bought it in and out to see whether you sterilize the utensils well and worked wrong with good honest dirt I want to know the couch mind I'm sure after the cowman what was good enough for his father was good enough for him and what the public don't see they don't funny about a cow a pair of kami a socket and somewhere to keep the boat out of the family that's all we bothered about in modern dairy farms whether small or large like this clean cows Tyrell utensils clean hands and immediate cooling these are the four rules of modern safe milking whether by machine or hand and loking usually takes place in the cows winter quarters and plenty of light and air are essential for good health crazy cleaning manger should be low standing short and dung channels beep but even more important than the buildings or the methods cows must be clean flanks and tail must be washed and the hair on these parts should be kept short by periodical clipping particular attention is paid to the other herdsmen must be clean too and after washing down the coast they scrubbed their own hands and put on clean overalls when the actual milking starts the first drop of milk from each teat called for milk is examined in a strip cotton discarded any clutch found would indicate mastitis abnormal milk need not necessarily be wasted but after boiling could be said to curves or pigs practiced herdsmen are quite high speed workers they can deal with eight or ten cows an hour the cattle themselves are usually fed at this time with the balanced diet of concentrated food the milk from each cow is weighed immediately and the yield entered under the official record this is how many ways in for the championship then the milk is taken to the cooler entails with tight-fitting lid sticky both does the temperature is quickly reduced over the cooler and the milk flows into a sterilized churn immediately after milking utensils from pockets to cooler are rinsed in cold water and have a thorough scouring with hot water and a detergent there then give them a further rinsing in clean water before they're put into a scheme chest for sterilizing where they remain the droi until the next milking automatic milking is often carried out in what is called the parlor the others are washed and the form of discarded as for hand milking before the teat cups are fixed in the milking begins the milk is sucked into a glass container above each cow then fix those to another container these are immediately above the cooler here the temperature is reduced by 30 to 40 degrees fahrenheit in a few moments and the cold milk flows into the sterilized churns below but sometimes Cutler too far afield for them to be brought in for milking so the milking parlor is taken to the cow instead this portable parlor has the odd cricketing name of bail which is understandable since the idea came from Australia the parlor can follow the cows as they move to fresh pastures it's certainly a great advance in outfield milking and automatic milking is employed automatic ejection aliko simplifies traffic arrangements to the cooler in the adjacent trailer it operated by circulating the water through a large outside tank to reduce temperature so that once again the no cool no flows into the sterilized churn beneath from shed parlor or bail the milk is taken to farm connecting points it does not remain a very long before the lorry from the depot connects the term these lawyers have a regular collection service and as the full terms are loaded clean empty terms are left in their place yes the feel of a good dairy farmer means that the milk in these terms has been obtained from healthy cars under the best hygienic conditions the farmer has done his job and a good job it is yes and he's proud of his herd too now it is up to the dairyman to deliver that milk safely and quickly sir from collecting points dotted all over the countryside the lorries on their regular service convey the milk from the dairy farm to the country Devers the dairyman has now taken over the job of the country Devers is the immediate testing of the milk it's cooling and then it's transfer in bulk to rail or road tankers to ensure a constant check the terms are unloaded in groups from each farm as they are taken off the lot a dairyman with long experience smell each term these smeller's acquire a highly developed sense one able to detect the slightest variation in a Roma dog four terms are marked to be satisfied for further tests before being accepted or rejected the accepted milk is poured into a tipping tank to begin its quick journey through the devil the milk is pumped through the cooler which reduces its temperature to just above freezing point from the cooler the milk flows along pipes out of the building to the adjacent siding here sterilized glass lined or stainless steel tanks are ready to receive it each of these tanks hold 3,000 gallons of cooled fresh milk and soon they will be on their way to the town processing Devers but what will happen to those duck for term a sample is taken so that it can be made of the temperature probable keeping quality and acidity country's efforts have their own laboratories for these tests will the milk keep this depends from the number types and activity of the organisms present in it a quantity of the milk sample is put into a test jewel it is going to be submitted to the res edgerrin test one the lolita of violet res edgerrin is drawn and added to the milk in the test tube this is held in a heater at blood temperature for 10 minutes during this 10 minute incubation period a color change takes place the extent of the color change can be measured and after the milk and Rosetta in solution has been taken out of the heater it is put in a comparator so that its color can be matched with one of a number of differently tinted glass disks the result of this matching will indicate whether the milk will keep or whether it must be rejected and returned to the supplier is the milks beginning to sour 10 milliliters of milk sample are put into a white basin and the small quantity of phenolphthalein is added then into the mixture a standard solution of caustic soda is run until the phenolphthalein changes color the amount of soda solution required to neutralize the acid in the milk is red on a graduated scale and tells us the degree of activity but not only doubtful milk is tested for instance every farmers milk is examined once a fortnight for butterfat content again 10 milliliters of the milk sample are added to some Sakura kept it in a special Gerber tube this by the way is known as the girl test after the man who originated it into the tube is mixed one milliliter of amyl alcohol after shaking to enable the answer to dissolve the milk solids and free the set the tube is placed in the centrifuge the action of the spinning for five minutes separates the fat from the remainder of the liquid when the Gaza tubes are taken out they're placed in warm water for three minutes to ensure the fact remains liquid and so can be measured the quantity of fat is indicated on the graduated scale of the tube as a percentage of the total milk other routine checks are also carried out all of them to ensure that there is very little chance of milk below standard leaving the devil but it is not only the milk which must be watched like this the turns to must be above reproach so off they go for watching and sterilizing you will remember that when the milk is collected from the farmer his full terms are replaced by empties these must be thoroughly clean and dry so that the farmer can use them without further treatment so they come from the Machine ready to be taken to the farm collecting point even the efficiency of the churn washer is continually checked and that regular intervals churns are tested a sterile solution is introduced and the churn rolled to swell the solution round inside this solution is subsequently tested in the laboratory to determine the efficiency of the churn washing the same care is taken with every piece of equipment it is tarah washing and sterilization all the time so the quality and cleanliness of the milk is ensured before the tankers whether rail or road commenced their journey to the processing yeppers and I had another word to say to that groundsman again this morning him with it pasteurization it even took officialdom a long time to recognize the value of pasteurization it was in the 1870s that Louis Pasteur made his discovery leading to the processing of milk which bears his name he found that microorganisms yeasts and bacteria brought about fermentation which is the cause of the souring of milk even more important he discovered that these could be killed by holding liquids in which they live at temperatures intermediates between blood heat and boiling point pasteurization was born later experiments established the fact that the time of holding is as important as the temperature it was a long struggle before pasteurization received official recognition but today the most modern plant for the pasteurization of milk is to be found in all big processing differs from the moment the milk arrives at the processing depo the handling of it is a triumph of industrial organization because of the installation of the tank and the large volume of milk the temperature seldom Rises more than two or three degrees during the journey so the milk remain sweet and fresh after the temperature has been checked and the milk agitated samples are taken protests in the laboratory they are similar to those who have already seen in the country Devers when results of these tests on home the milk is pumped of storage tanks but any tank which has failed on the laboratory test is returned on emptied to the country develop from which it came such an occurrence is naturally rare in two of the care taken of the country Devers the storage tanks are also a 3,000 gallons capacity it is easy therefore for the technical controller to keep track of any specific tank of milk right up to the time it reaches its final container the milk bottle but these tanks act early as a balance between rail or robe tenga and the pasteurizing plan there are two methods of pasteurization officially recognized in one the milk is held at a high temperature for a short time the principle is easy to understand but its application may appear a little involved so we will try to explain it by a simple diagram of the HTS tea or high temperature short time pasteurizing plant it has three basic parts the heater the holder the cooler let us start with a raw milk this is page from the storage tanks which you have already seen into the balance tank and then to the milk pump it is from this point that the process is leading the factorization begin and a continuous flow of milk is obtained from the pump the raw milk flows through the regenerator which has a double purpose to explain this will glance at the real thing the regenerator like the heater and cooler consists of thin corrugated plates clamped together double lines of channels are thus formed in this way the cold untreated milk flows on one side of the place and is warmed by the hot milk returning on the other side the hot milk is in its term partially cooled by the cold raw milk from the regenerator the warmed milk pop into the heater where its temperature is raised by hot water running to adjacent channels to 162 degrees Fahrenheit well below boiling point the hot milk then pass it to the holder actually the MOT milk goes through in a continuous flow its passage taking 15 seconds during which its temperature remains constant above is the temperature controller this temperature controller ensures that should a drop in temperature occur a FLIR diversion valve comes into operation a drop in temperature even less than one degree is sufficient to bring the flow diversion into operation this directs the milk back to the balance tank to start its journey all over again the flow of raw milk from the storage tank is of course immediately stopped with the regaining of temperature the diverging valve closes and the flow of hot milk continues to the regenerator where it is partially cooled by the raw milk passing through the last phase of its journey is through the cooler where its temperature is reduced to about 40 degrees Fahrenheit by Brian or chilled water and out towards the bottling top the second method of pasteurization known as the holder system is still widely used this time the milk is heated to 105 85 instead of 162 degrees Fahrenheit but it is held for 30 minutes at this temperature well in the HTS key method the milk flows continuously during its 15 seconds holding in this system it is held stationary for 30 minutes in these tanks which are automatically filled and emptied in rotation whichever method is used the milk from the pasteurizer is tested every haha to ensure the factorization has been simply carried on the test use is the phosphatase test which is based on the facts the phosphatase one of the minor constituents of milk is destroyed by the pasteurization process the object therefore is to find out how much phosphatase remained in the milk after pasteurization the test is highly sensitive and somewhat complicated but briefly the milk sample is treated with various chemicals to obtain a blue colored solution this solution is matched against several colored glass disks in a competitor and it should not be deeper in color than a predetermined standard efficient pasteurization is the only way to make certain that all pathogenic organisms have been killed and the milkmaid six equal care must be taken to check that all equipment is up to standard to every piece is taken apart and cleaned and sterilized daily to make certain that this work is properly carried out floodings are taken regularly for bacteriological examination in the laboratory the central laboratory is responsible for the supervision of the control of auditor is at each table the examination of independent samples taken to check the working of these control laboratories is also carried out their nests the Center for Research and advice and information for scientists farmers dairyman and everyone engaged in milk production sometimes routine tests have indicated the possibility of adulteration and samples are submitted to the central laboratory for a freezing point determination to obtain the exact freezing point a thermometer graded down to one thousandth of a degree centigrade is necessary a freezing point hires are normal by even a fraction of the degree is definite proof that water has been added besides the many routine tests carried out by this organization milk samples are sent regularly to an independent hospital for a tubercle test these regular and independent tests play a remarkable tribute to pasteurization for in 12 years one single sample of pasteurized milk has given a positive reaction local authorities also carry out tests some samples taken by their inspectors from peppers and runs men this is a valuable independent check on the working of the dairy when pasteurized milk goes into the bottle therefore it is absolutely free from any disease producing organisms the safest and most valuable food for everybody in the great bottling room the various filling machines handle any size of bottle from one third of a pint for school to a court the machines are entirely automatic bottle caps are stamped are from an aluminium script they are air and dust types and cover the lip of the bottle the bottles are created by hand and pop along the conveyor belt to the loading dock [Music] you know the large-capacity trucks and trailers are waiting one big Scammell can carry 9000 by taco processing covers may bottle for 16 hours a day and many deliveries to distribution Depot's take place at night at these Devas the milk is often received only an hour or two before the rounds monster house but whatever the time the milkers immediately into the cold store from here the Rams Minh will soon be loading it onto his van for quick deliveries of the housewife then design has varied frequently during the past two years the aim is to ease the tasks of the Rams Minh without sacrificing carrying capacity while many fans are still horse-drawn the electrically propelled truck is being increasingly you soon the rambling will be on his way to deliver the mornings milk and collect the empty bottles bottles farmer scientists and dairyman applied their part in delivering fresh safe milk what about the consumer what about the bottles in this house we can tell housewife is sensible keeps our milk in the refrigerator already uses the simple device of standing the milk bottle in a large bowl half filled with water and surrounded by a piece of wet panel this makes quite an efficient homemade refrigerator these bottles tell another story you wonder why nobody even winter and you can imagine what sort of a housewife lives inside she means well this is the aimless type look the milk down anywhere just having user comments in fix it up hours later and one was why the heat has made it go off so soon put bottles like these I'm not only unwin sustained and dirty that residue of milk will breed dangerous germs you might ask who would return bottles in this state well have to put these on 15 major complexes roll empties oh and we'd check at the devil they'll be freshly washed sterilized kicked intensive the bacteria and then we'll see if I can be used again so just because my old man takes an odd milk bottle to his workshop and little else it takes on tadpole fishing I suppose the whole of London's blowing milks going to stop mrs. Harris just like me are collecting and delivering several million bottles every day all we ask you to do is please to rinse the bottle of soon as it's empty look here's something to tell you all about it my job and the chemists and the farmers it's a film show called the Milky Way sum of all this afternoon so if you've got to have a sparrow well hold a thought I'd have to go to the picture to see what's cows on a farm look like still it is something for nothing fortunately mrs. Harris is not alone too many bottles are still returned almost unusable others come like this explore and cats pushed in by schoolchildren even horse chestnut have enforced in some people like mr. Harris keep oil and paint in there Nicole others using the flower bottom clean prep slip out of circulation to keep the milk supply going bottles must be rinsed and returned promptly I'll Durant Olympics mrs. Harris's bottles on one side for special treatment let us follow the ordinary empties on their journey through the normal washing machine the machines are fully automatic and work wonders with a bottle so that after son are washing and sterilizing they emerge the other end clean and Sparky skilled examiner's watch for any damaged or improperly watched bottle as this machine is part of the production line it is impossible for any bottle to go to the filling room without having passed through the bottle water so every hour of every day the Milky Way slows off from the healthy herd milks under ideal conditions to the collecting points through the country depo on its journey to town through the pasteurizing plant and the laboratory tests through the brace bottling room to the retail distributing Devers and finally so the prompt and courteous delivery of a new days milk [Music]