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Article
December 14, 1912

RECENT HYGIENIC IMPROVEMENTS IN DAIRYING

Author Affiliations

Consulting Physician to the Mountainside Hospital, Montclair, N. J., Member N. J. State Board of Health MONTCLAIR, N. J.

JAMA. 1912;LIX(24):2114-2117. doi:10.1001/jama.1912.04270120099004
Abstract

The production of clean milk has engaged the attention of business men for only about a score of years, and while all recognize the necessity of great reforms in the production and handling of this substance, the means of accomplishing this desideratum on a large scale have hitherto seemed practically impossible, except at a cost to the consumer which has proved excessive to all but thewell-to-do. So many factors have had to be taken into account in the solution of this problem, that some of them up to this time either have been overlooked or have proved insurmountable. The main factor has only recently begun to receive its due weight in sizing up the situation, and this factor is, as will be shown later on, the dairyman himself—not the man who sells the milk, but the man who produces it and packs it off to market.

High-grade milk has for

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