MILK PROBLEM IN LONDON

Evening Star, Issue 22442, 12 September 1936, Page 9

MILK PROBLEM IN LONDON

A VAST ORGANISATION PRECAUTIONS FOR PUBLIC HEALTH [Written for the ‘ Evening Star.’] To deliver milk twice daily in every street in Greater London' is a public service the magnitude of which is sometimes lost sight of because of the neverfailing regularity and efficiency with which it is carried out. One and threequarter million bottles of milk are distributed in London every day by United Dairies in the performance of this service, and a host of highly specialised activities, such as milk production, collection, transport to London, pasturisation to ensure safety, bottling, and delivering have to be co-ordinated and conducted in accordance with a time-table without which the vast and elaborate organisation would be thrown into unimaginable chaos. A decade and a-half_ ago a dozen or more firms were delivering milk in every London street. In 1915, however, a large number of the most reputable dairy firms in the _ metropolis were amalgamated, and this _ was the first step towards the rationalisation of London’s milk service.

Many of the undertakings now controlled by the company date back nearly a "century, when conditions in London and elsewhere were vastly different from thoso_ of to-day. In those days London obtained its milk supplies (such as they were) mainly from cows kept in the urban area_ and in the country immediately outside. Eifty years ago, for instance, there were still more than 1,000 cows kept in and around Drury Lane. _ The conditions under which the milk was produced, kept, and distributed were such as would not be tolerated nowadays. It became more and more evident that the only way to bring stability to the daily industry, to the most modern improvements to be introduced, and to enable it to hold its own with competing industries was for the various undertakings to come together and work as one, instead of remaining a large number of smaller units with insufficient resources. One of the most revolutionary reforms initiated by the newly-formed amalgamation was the change over from delivering milk loose from churns and cans, with the attendant risks of it becoming contaminated, to the supply of safe milk in sealed bottles. For the last few years every drop of milk sold to householders by United Dairies has been despatched in sealed and sterilised bottles. The problem, of supplying London with nearly 6,000 tons of milk a week begins with its collection from thousands of farms in the best dairying counties in England. United Dairies do not produce their own milk; it is bought under contract from the farmers. It must, however, conform to a specified standard of quality, and the constant aim of the company now is to get the farmer to take as much care in producing the milk as is taken in its distribution. The milk is collected from the farms by motor lorry, hundreds of which are utilised. It is then taken to the creameries, where it is at once chilled for immediate transport to London. No fewer than 35 creameries are established in various parts_ of the country. Each is equipped with plant for cooling the milk on arrival, to a uniform degree of 40deg Fahr. First, however, the milk of each farm is tested for quality and freshness. Incidentally, samples bf milk are taken frequently and systematical at every stage of its progress from the cow to the consumer. A corps of inspectors is maintained, the numbers of which constantly patrol the countryside and take samples from milk-laden lorries on the road, from the creameries and depots in the country and in London, and even from the salesmen’s vans while they are delivering the bottled supplies. More than a million samples are taken and tested every year. This number is many times greater than the number of samples taken annually by the public health authorities throughout the whole of Britain. Another comparatively recent reform in the milk industry has been in the method by which the milk is conveyed from the country creameries to the London depots. Hygienic glass-lined tanks for transporting milk in bulk, both by rail and road, were introduced by United Dairies a few years ago. The system has been rapidly extended, and now half of the milk distributed by the company in London is conveyed by these tanks which are so well insulated that even on the hottest day in summer the temperature of the milk does no rise more than one degree while in transit. As many as 80 rail tanks are in daily use on the main line railway systems serving London. Tanks of the newest type carry as much milk as would 300 churns, and are so constructed that they are permitted to travel attached of the fastest express trains. Not only are they an economy and a convenience to the railway companies, but the stability of temperature of the milk safeguards it from deteriorating in transit, and it is kept fresh for many hours longer. Six depots have been established in London for pasteurising and bottling the milk. They are situated at AVillesden, Finsbury Park, Ilford, Forest Hill, Streatham, and Walton on Thames.

This ring of depots emphasises another advantage of rationalisation. The cow produces milk in varying quantities at different times of the year, and the consumer demands milk also in varying quantities at different times. Supply and demand vary, but not in the same way and at the same time. To deal with this problem central control offices are established, which collect and classify the needs of many distributing centres and arrange which points the necessary supplies are to come from and to go to. Upon the speed, accuracy, and efficiency with which this is done depends the milk supply of millions of people. On arrival at the depot the milk is subjected to a series of analytical tests —microscopic, chemical, bacteriological, and physical. The milk is thus examined for cleanliness, freshness, quality, and purity. Altogether the company maintains 30 chemical and bacteriological laboratories, and a staff of over 100 qualified chemists. The bacteriological and milk research laboratories established at the Willesden depot a few months ago are said to be the most up to date in the world. Samples of the milk are taken every half-hour during its progress through the depot. One of the most impressive features of a big milk depot is that no milk is visible until it reaches the bottle. After the first samples have been taken for analysis the milk is instantly cooled to an icy temperature, and then mixed in large glass-lined tanks to ensure uniformity in quality of the contents of every bottle distributed. It is then subjected to the process of low-em-perature pasteurisation, a safeguard

which makes absolutely impossible accidental conveyance to human beings of milk-borne diseases. . In this process the taste and nutritive quality of the milk are left unimpaired. The process is simple, but requires skilled mechanics to ensure that it is effectively carried out. The milk is heated to 145 deg F. and maintained at that temperature for 30 minutes, when it is cooled l swiftly_ to 40deg F., the temperature at which it is bottled. The conditions are specified by the Ministry of Health, and no milk may be sold as pasteurised unless the distributor has been licensed by the Ministry. From the pasteurisation room the milk goes direct to the bottle-filling machines, which automatically fill and cap the bottles. The bottles arrive at the filling machine at the most sterile moment of the milk, as they are filled immediately it has been pasteurised, and the cap goes on “ Nature’s finest food ” at the best possible moment. The bottles reach the filling machine untouched by hand. They travel on automatic conveyors connecting with the bottle-washing machine. In these machines every bottle is treated for 45 minutes in a series of cleansing solutions which renders it clean and sterile. Once filled the bottles are packed in crates and taken by lorries to the distributing depots, of which there are about 75 throughout Greater London, for immediate despatch to the consumer. These depots, most of which have been constructed within recent years, have modern hygienic arrangements for the handling of milk, so that it is delivered fresh, cool, and safe. The final work of distribution is performed by the familiar white-coated salesman with his orange-coloured van. No fewer; than 2,700 of these sajesmen are required to deliver the milk. To run this vast organisation a staff of 13,000 employees is needed. To carry out the work of transport, one of the most vital factors in the business, use is made of the railways, petrol and electric lorries, and horse and pony vehicles. So enormous is the amount of work to be done (the motor vehicles alone run each year a distance equal to a hundred times round the world) that a separate transport department has been established. This department is responsible for the maintenance and repairing of the mechanical vehicles and for the application of scientific principles to the whole question of transport to ensure that the work is done in the speediest and most economical manner. This applies not only to the conveyance of milk, but also to the heavy work of dealing with all the other commodities which the company handles, as well as the_ motor cars and cycles which are used in the conduct of the business. It says much for the hygienic manner in which the company controls the milk passing through its hands' that medical officers of health in reports and public speeches have, emphasised the great improvements made by the industry. Depots have been honoured by visits from members of the Royal Family and from scientific and medical societies. Distinguished visitors from all parts have come to study the

methods inaugurated by the company, which has frequently been asked to advjso and assist in the establishment of similar plants in many foreign countries. . Throughout the organisation “ design in relation to the problem ” plays an important part in effectively co-ordinating the collection and selling of London’s milk.