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Article
November 5, 1904

THE INITIAL CONTAMINATION OF MILK

Author Affiliations

MONTCLAIR, N. J.

JAMA. 1904;XLIII(19):1387-1393. doi:10.1001/jama.1904.92500190001i
Abstract

There has been considerable advance in the study of lactology since the time when the old lady desired just enough milk in her tea to make it "taste a little bit cowy." And while there is still very much to be learned, there is no question that in both lay and professional circles the interest in milk as a food and as a means of contagion steadily increases. Among other influences, the great activity of the manufacturers and vendors of proprietary baby foods, it would seem, must have led people to inquire more strictly into the great question of how infants really ought to be fed, and the very gratifying decrease in the mortality of artificially nourished infants demonstrates the great utility of the steps already taken to properly nourish them, and, at the same time, to avoid communicating disease to them in their food.

It is not necessary

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