THE STORY OF MILK

[Music] [Music] [Music] It's a beautiful day in June, but just another day for the eighth graders of the Hawthorne Junior High. What is so rare as an A in June may be their version of that famous line of poetry. This class is typical of junior high students everywhere. But today, the teacher, Miss Grayson, has a special announcement. Let's listen. >> And so, let me repeat and emphasize the importance of studying the vocs available to all of us. Because in America, we can choose the work or fashions we wish to follow. In just a few years, many of you will be entering some profession while others will go into industry and some to agriculture. You will be the breadwinners of the future, the citizens of tomorrow. And to help you to find out about the different industries and professions, which in turn will aid you in selecting high school courses that will prepare you for the career you choose, we have arranged several tours. >> The name is Mickey, Miss Grayson. Michael Murphy and John Adams. >> John Adams have indicated that they would like to go into the dairy and bacteriologist. John is interested in dairy science. Jane has been studying home economics and Michael says that he would like to drive a dairy truck. All right. Now, Mr. Roberts of the Meadow Gold Dairy will be glad to see you bright and early in the morning. There's a little surprise for you. It's on your schedule. Here are your cards of introduction. Ann, Michael, Jane, [Music] and John. [Music] Well, it's early morning of another bright June day. The dairy plant is a busy place all day long. Right now, our visitors will find it fairly humming with activity as metal gold route men start off on their delivery routes. >> Well, here are our visitors. >> Hello there. We're certainly glad to welcome you to Meadow Gold in the dairy industry. Won't you pull up the chair? You sit down here, young lady. Just anywhere here, just so we can all be comfortable. That's fine. Well, sir, we're proud of the story of milk and we're always glad to share it. While we're waiting for Bill Edwards, our field man, who's going to show you the farms, I'd like to tell you a few things about the dairy industry. It's the job of the dairy industry to provide fresh, wholesome dairy products for everyone. It's a big job and one which employs more people than any other industry. But did you know that one out of every 15 employed people in the United States is working directly or indirectly in some phase of the dairy industry? >> Why all those people? What do they do? Well, and it covers everyone who is helping to bring better dairy products to you every day. The men and women in the dairy plants, the milk salesman who deliver milk to your homes. Everyone does his job to provide you and your families with dairy products. In this way, we touch every phase of American life. The farm, the factories, [Music] the railroads, the stores, the homes to do a job like that the best way. The dairy industry employs thousands upon thousands of people. Every job is important, but don't get the impression that the dairy industry is overcrowded. We're not. We're constantly in need of well-trained young people to fill many desirable jobs. >> Where are the main plants of the dairy industry, Mr. Roberts? >> There are really no main plants in the dairy industry, Jack. True, some plants are larger than others, the same as some cities are larger than others. But dairy plants are found in all parts of the United States. In this way, every American city is served with fine dairy products. Your trip today will show you a part of this industry. Now, your cards here indicate what each of you is most interested in. And you'll have a chance to see two or three laboratories today. The men and women there are experienced lab technicians and bacteriologists. They'll be glad to answer all of your questions. >> I like that. >> Jack Bill Edwards, our fieldman, is a graduate in dairy husbandry. He'll tell you all about Agricultural College and what you can expect there. >> That's well, >> Jane, you'll be interested in our experimental kitchen. It's staffed with graduate home economists. They'll explain the kind of work they do for the benefit of the American housewives. >> Okay, >> Mickey. Every step of this procedure should be interesting to you. We like our milk salesmen to be thoroughly familiar with every phase of the business. >> Yes, sir. We're always glad to show people through our plant because in furnishing the American people with the most nearly perfect food, we like them to know of the care and expense involved in bringing to them daily this fine, healthy food. So this is your opportunity to see how milk is manufactured. >> Manufactured? I thought milk came from cows. >> Well, it does, Mickey. The cow was manufactured. She's a kind of mysterious factory in which the beneficial elements of nature are changed into milk and then we drink the milk and receive more food values than we could possibly get under any other process. Oh, here's Bill Edwards now. Sorry to keep you waiting. We'll get started right now. So, we'll be in time to see one of the most important steps in the dairy industry. Let's go. >> You're going to have a good time. I'll see you all later. >> Goodbye. The first stop on our trip is the Robinson Farm. Mr. Robinson, like so many dairy farmers, believes in fine barns built to maintain the high standards of sanitation. They are bright and airy inside and are kept as near as possible, spotlessly clean. Well, our visitors are about to witness one of the most important phases of the dairy industry. Here are some of the Robinson herd. They are Gernzies, noted for the richness of the milk they give as well as the liberal quantity of it. The Gernzies were first bred on the little aisle of Gernzie off the coast of France in the English Channel. This black and white breed is Holstein, one of the oldest cattle in existence and on many farms throughout the United States can also be seen the brown Swiss, the airshshire and other breeds. The richest milk, however, is produced by one of the smallest breeds, the Jersey. As with other famous breeds, the lineage of the Jersey has been kept pure. But let's get back to the Robinson barn where the milking is about to begin. First, an attendant carefully brushes each cow to remove any dust. Formerly all cows were milked by hand, but it was slow work and required many helpers at milking time. Now milking machines are used practically everywhere and their mechanical perfection draws the milk into completely enclosed pales. In that way, the milk is protected against the possibility of airborne particles getting in. The cows are milked twice a day, early morning and evening. On the average, a cow gives about six quarts at each milking. After milking, the enclosed milk pales are taken to another building, protected by an area away or entirely removed from the barn, and there emptied into large cans. When the cans are filled, they are placed in mechanical refrigerators or large tanks of running cold water, which keep them at the proper temperature until they're picked up and taken to the dairy. Well, we understand our visitors have a cordial invitation to Bill Edwards approaching the kitchen. Where is Mickey? Oh, there he is talking to Bob Robinson in the alalfa field. Cookies and milk in the kitchen, Mickey. And here he comes on the double. >> Hello, Mrs. Robinson. How are you? >> Fine. >> This is an and James and Jack from the Hawthorne Junior High School. We've been down at the barn watching the milking. Well, it's nice to see you again, Bill, and I'm very glad to meet all of you. Won't you sit down, please? I have some milk and cookies for you. >> Wow. [Music] >> Why do you get milk from the dairy when you have cows right here? >> We pick it up at the dairy when we take our own because we like to get pasteurized milk. >> Oh, golly, Mrs. Robinson, this is a big farm. Oh, but it takes a lot of work and a lot of money, too. >> Yes, it is, Big Jack. It requires a lot of work, but all dairy farms do. The cows work seven days a week, so we have to, too. >> Does everyone know what to do? >> Oh, yes. A dairy farmer must be trained, and the men working for him must be experienced and reliable in their special jobs. If everyone does his job the best way, dairy farming is profitable and rewarding for the money you've invested. >> Mrs. Robinson, you have a refrigerator just like ours. I didn't think that you could have things like that in the country. >> Oh my. Yes, Jane. We have everything you have in the city. Gas and electric stoves, refrigerator, deep freezer, radio, washing machine, anything you want. [Music] Hello, Mrs. Robinson. I'm Mickey. >> You could at least stay with us, Mickey. You even missed part of the milking. >> Listen, I saw the milking. And besides that, I talked to Bob Robinson. Say, do you know what bagum is? >> The word is legume, Mickey. >> Do you know what legume is? >> Well, >> see, you don't. Well, it so happens that it's a grass to feed cows. It's fine for them. >> And you know what Sudan is? >> A region in Africa that's But that's what you think. It's another kind of grass to feed dairy cattle. You see, it's important to know just what's right to feed your herd. Then you get the best and the most milk. >> Are you planning to go to agricultural college, Mickey? >> Nope. I ain't going no place after I finish high school. My old man died a couple of years ago, and we don't even have any extra money. Jack's going, though. Well, why not work your way through, Mickey? I know lots of fellas who've worked their way through. >> Are you kidding? Can you really go to agricultural college without any money or or just a little money? >> Why yes, Mickey. There are lots of ways to do it. The dairy industry is constantly looking for young men and women who are sincere about dairying. They want to help you with your higher education. If you like dairying, there's help for you right around the corner. >> I sure didn't know that. Well, that's really swell. >> Say, wait a minute. State egg isn't very far from here. Why don't we stop by at the college on the way back to the dairy plant? It'll only take a couple of hours and we'll see what's there. >> What a good idea. >> Boy. >> Well, Mrs. Robinson, it's time for us to leave. We certainly have enjoyed our visit here this morning. Thanks ever so much. Let's go, Derryman. >> Yes, it was very nice, Mrs. Robin. I'm glad you came. >> I had a wonderful time. >> Thanks a lot. Bye. >> Goodbye. >> Goodbye. >> Goodbye. Now, thanks again. >> At State Egg College, we see in the distance the stock judging pavilion, where students learn to judge and evaluate the worth of cattle. And just outside the pavilion, they meet Professor Salisbury, head of the department of dairy science, who is able to tell them of the more important points of interest. Our young visitors have a cordial invitation to visit his office before they leave. One of the most interesting things on our tour is the moral plots laid out originally in 1876 with the purpose of determining the effectiveness of various methods of enriching and replenishing the soil. In the dairy manufacturers building, students of food technology work out the actual processing of milk in its various phases. The round barns were so constructed to determine if economies could be affected in barns with no corners. This is the horicultural building, headquarters of the experimental work on vegetables, fruits, and flowers. In the distance are the large dairy barns where different breeds of cattle are cared for and milked. The students thus receive practical experience that will be essential to them later on. On reaching the dairy barns, our young visitors are given the freedom of the lot along with the young calves who kick up their heels and show off for company. School's out for these frisky little holings. They intend to make the most of it. As for our city bridge students, this is a novel experience and one which they obviously enjoy. This little newcomer, just a few days old, makes friends with the girls. Bill Edwards and his group of ambitious youngsters pause to look across the pastures and to discuss some of the things that as they have many other things to see and do before the day is over. And here we find them going into the administration building to pay their promised call on Professor Salsbury. Well, Bill, did you show our young friends all of the college? >> Well, I didn't get to go into as much detail as I would have liked to, Doc, but we did get to see some of the important buildings. We saw the dairy manufacturers building and the horicultural building and the stock judging pavilion where we first met you. >> We saw the dairy farm and the fine cows and the little cows. >> Good. But my young friends here wondered why we have such a big school just for agriculture. Suppose you give them the reason why, doc. >> Well, perhaps I can show it best by using this map over here. You students know what this represents, don't you? Yeah, that's the United States. >> United States. >> There are about 150 million people living within these borders. They have to eat to live. About 70% of them are 105 million live in these cities. They have no way of raising their own food. Therefore, all the rest of this other territory is used for the business of raising food. And this business of raising food or the profession of raising food is called agriculture. I the profession advisedly for farming today through science and the inventive genius of man has become a scientific profession. Today we find one man with the aid of machinery doing the work that formerly took four men. And in no phase of agriculture has progress been more spectacular than it has in the dairy industry. Of course, the dairy industry is the largest industry in the world. There's more capital invested in the dairy farms, the dairy plants, and the dairy equipment manufacturers than any other business. >> I thought capital was business, not for farms. >> I believe Webster defines capital as wealth employed in or available for production. And certainly dairy farmers are producers. There are about 4,500,000 milk producing farms in the United States and there are about 24 million cars cows producing this milk. Now, in 1850, when dairying was young, a good cow produced about 2,300 lb of milk a year. Today, with the improved herds, the average dairy cow produces 5,000 lb a year, and many herds produce as high as 10,000 lbs per cow per year. Let me digress a moment here to say that uh while milk is the most nearly perfect food and the food which contributes more to the health and well-being of mankind than any other. It is at the same time the most delicate food, the most perishable. The problem of bringing fresh and pure milk from the farm to the people in the cities in a matter of a few hours has required the services of experts in this field. That's where your agriculture comes in. You will find fine agricultural colleges such as the one you have seen today in every state of the union. All of them are training young people in the profession of dairy science. Of all of the food industries, those producing and processing milk are the most highly technical. For instance, Bill Edwards of Meadowold understands aronomy or the science of the soil. Bill is also educated in the feeding and raising of fine cattle and in the proper application of good sanitary methods. And it is to men like Bill, to workers in extension in the university and in the department of agriculture that we owe this great increase in production per cow because they have carried the message of scientific dairying to the farmer. But it is also true that thousands of farm boys come to the agricultural colleges. Some even work their way through and then return to the farms to apply the knowledge that they have learned here to the better production of milk. They have learned here the science of sanitation and its necessity. For as said before, the production of milk demands the utmost in care and cleanliness every step of the way. As I understand it, Bill, you're going to take these students through your dairy plants, and they will have an opportunity to see how milk is processed and the care and the expense the industry goes through to ensure the safe delivery of pure milk and its products to all of our people. Now, young folks, in choosing a career, think seriously of the dairy industry. It's the most dependable industry in our economic life because milk is a positive necessity. We can't do without it and there is no substitute for it. And in this profession of ours, you will always have the satisfaction of knowing that you are contributing to the welfare of your fellow men. So, in a few years from now, I hope to have the pleasure of greeting you down here on the campus. >> Thanks an awful lot, Doc. It was a swell talk. Bye, Bill. So long. >> So long, professor. >> Bye. >> Bye. >> Our young visitors are now to see the homogenizing, pasteurizing, cooling, and bottling of milk. In the modern dairy plant, you'll find a very impressive display of stainless steel equipment. Here we see a long line of gleaming pasteurizing vats. Our young visitors are given a brief description of how the milk flow proceeds from the receiving tank to the large holding tank, which may be seen in the background. Then for those who prefer the homogenized milk, a certain quantity goes into the spotless stainless steel homogenizer where the butter fat and curd are broken up into minute particles. It is then sent through stainless steel pipes to the pasteurizer. One of the most interesting operations in the dairy industry is the washing of the milk bottles. The bottles are carried in line on a conveyor to the front of the bottle washer machine. Here they start through the washer on a trip that takes 27 minutes. Each bottle is soaked in four different solutions of hot costic, then with cold water and finally given a thorough sterilization. The bottles are brought to the filler on conveyors from the washer. Each bottle in a turn slides on one of the little platforms on the machine. When the bottle is in place, the platform rises and the lip of the bottle contacts the valve above which releases the cold milk and it flows in from the large in the center of the filler. Now the milk not many hours from the farm is bottled and processed and all of the rich full flavor and health properties that you expect from your Meadow Gold dairy are in each bottle. the attractive caps on the milk bottles. Well, these caps are cut out of the solid metal, as you will observe in this machine, and are then molded over the top of each bottle and are perfectly sealed. Different colors permit easy identification of the bottles in the refrigerator. Some milk is sold to stores in the paper carton for the convenience of those who carry their milk home with the rest of the groceries. Paraffin used for insulating the paper cartons is melted in a special oven. The paper carton sterilized then cooled. They are then sent by conveyor to the filling machine where they are filled with the fresh pure milk and then placed in cases for delivery to the stores of the community. Laboratories here are ever vigilant and alert to keeping metal gold milk always at the highest standard. So constant tests are made to ensure uniform quality and purity. Throughout their visit here, our students have been impressed with the fact that everything must be kept immaculately clean. And for that reason, all of the equipment used in the processing of milk, including the machinery and pipes, are so constructed that they can be taken apart after the day's operations. They are then steamed and sterilized thoroughly as is every part of the processing room. Perfect cleanliness in every detail means pure wholesome milk. Milk is said to be nature's most nearly perfect food. And so that we may better understand the basis for this statement, let us go to the laboratory and see one of the most interesting demonstrations in the chemistry of milk. In the product control laboratory, department head Dr. Shadwick and his co-workers have the facilities they need for the analyzing of milk and dairy products. Suppose we have Dr. Shadwick take a quart of milk apart as is done in the laboratory. Will you do that for us, Dr. Shedwick? >> Surely. Milk is an accepted source of some important vitamins, minerals, proteins, and energy factors. Since milk is the only substance nature intended solely as a food, it may also contain important nutrients as yet undiscovered. Some of the known nutrients in milk are readily isolated. Others require a more complex procedure, which time will not permit us to show here. In taking this quart of milk apart, I first added a small quantity of acetic acid. Almost immediately, the action of the acid caused the milk to thicken and separate into two parts, the curd and the whey. To separate the kurd from the whey, it is necessary to pour them both into a glass funnel which is lined with a special filter paper. This special paper allows the liquid whey to pass through it and retains the curds. The whey that passes through the filter into the flask still contains many of the important nutrients of the quart of milk and we will come back to it later as we show how we separate the calcium and phosphorus. The curd that remains behind in the filter is composed of milk protein and butter fat. Our next step is to separate these two. So we will transfer the filter to another flask for this procedure. To remove the butter fat from the protein, we must extract it with a solvent. In this instance, the solvent petroleum ether is used. To perform this extraction, we simply wash the curd with the ether so that the butter fat is free to pass through the filter. The yellow liquid you see flowing into the flask contains both petroleum ether and the butter fat. Now we can take the way from our first extraction and see how calcium and phosphorus may be separated so that you may be able to better see the chemical reaction of these two separations. I will only use small portions of the wayles are added is calcium. To the second portion, I will add ammonium malibdate and nitric acid. Heating will cause the phosphate from the whey. In each instance, a washing and evaporation process must follow in order to obtain these mineral salts in the pure form. The way that remains after the separation of calcium and phosphorus contains the milk sugars. Here are the results of the completed separation of the component parts of a quart of milk. As you see, milk actually contains a great deal of food solids. More solids in fact than an equal weight of foods which may have a solid appearance such as carrots, apples or tomatoes. Milk is by far our best source of calcium. To prove this point, let us look at some of the next best sources. To get an amount of calcium equal to that supplied by a quart of milk in the daily diet, you would require 27 lbs of potatoes per day. This refers to raw unpeeled potatoes and does not allow for calcium lost in peeling and boiling. Or if you prefer, you could substitute 28 oranges, a pretty expensive proposition, or 7 and 1/4 pounds of carrots. However, the calcium in other foods is not as readily used by the body as the calcium in milk. Milk rates well in other nutrients such as protein. One quart of milk supplies as much protein as five large eggs. It gives an amount of protein equal to 5 and 3/4 ounce of lean beef or five average servings of fresh peas. Milk contains important vitamins such as riboflavin. One quart of milk supplies riboflavin equal to that found in 1 and 1/3 pounds of greens. As much riboflavin as 12 large eggs. A quart of milk supplies as much riboflavin as 1 and 12 lb of dried beans. And a quart of milk supplies riboflavin equal to that found in 2 and 1/3 pounds of beef. From the comparisons we have made, it follows that more milk in the daily diet helps assure adequate quantities of nutrients we need for health and vitality. Milk for protein. Protein builds and repairs muscular tissue. All boys can't be all stars such as we see here, but all can help build up strong bodies through proper amounts of protein foods such as milk, meat, and eggs. Milk for calcium. A girl is only as pretty as her smile. And one quart of milk daily will supply the calcium necessary to help build strong teeth and bones. Drink a quart of milk daily as an aid to good health and good looks. Milk for important vitamins, minerals, carbohydrates. This youngster has the clear skin, bright eyes, pep and vigor of abundant health. Milk is a mainstay in this youngster's diet. No trouble here with dietary deficiencies. Yet the nutrients supplied her for maximum health vary only in quantity from those required by the adult. People of every age in every walk of life, need milk all the way through life. Medical science rates milk so highly that authorities on the subject believe that enough milk will balance any diet. Milk products are also rich in dietary essentials and fill important needs in our diet and cookery. Metal gold is one of the largest producers of butter. In revolving giant churns such as these, carefully grated cream is made into butter known from coast to coast for its fine flavor and high quality. In the butter print room, we find a machine almost human in its operation. It cuts butter into uniform quarters, wraps them in aluminum foil, which preserves the fresh and delicate flavor. It then places four quarter pounds in the attractive carton, ready for the low temperatures of the refrigerating room. Ice cream is another important dairy product. Our young visitors can see that the ice cream division of the dairy industry offers great opportunities. When filled, these 5gallon containers will be hardened at a temperature of 20° below zero. The low temperatures needed for dairy products and particularly ice cream by a power and refrigerating unit such as this. Often hidden away when aware of its presence, this unit is like a great heart that never misses a beat. Metal gold ice cream is delivered to stores and soda fountains in refrigerated trucks. The same dependable service that you expect from your milk salesman is given also to store and fountain owners. And speaking of service, we must not take our leave of the plant without visiting the experimental kitchen. Here, recipes are worked out and thoroughly tested. These recipes based on one or more dairy products prove invaluable to the housewife who is sincerely striving to give her family better balanced meals on a limited budget. All work here is dedicated to helping the American housewife prepare healthier and more economical meals by using a greater abundance of dairy products. and to supply this abundance of dairy products. Even now, trucks are rumbling over the highways like great connecting links in a circular chain. You may see these trucks in the Rocky Mountains, hear an ice cream truck and a dairy truck pass each other 40 m west of Pipe. Or you may see these great trucks pulling through the heavy city traffic of a downtown street. or trucks such as this carrying thousands of gallons of milk to the city. You may even see faithful old Dave pulling his load along a peaceful street of halls. For Meadow Gold is part of the largest industry in the world. An industry dedicated to the service of its fellow man and offering fine vocations for the youth of America. An industry that well knows its responsibility and whose creed might well be neither snow nor rain nor heat nor gloom of night stay these couriers from the swift completion of their appointed rounds.