Featuring journalist Bob Considine, “The New Story of Milk” tells the story of “modern” milk production. The film focuses on the “latest techniques” in use on the dairy farm, at the milk processing plant, and in the distribution network. A successful public service film, it was screened at the Brussels World’s Fair in 1958.
The film begins with pastoral images of a farm in the era before mechanization, with a cow milked by hand at 2:30, strained, and then cooled. Life on the farm is also shown. At 4:27, the milk is transported to town to be sold. At 5:30, Considine describes the history of the dairy cow and traces the evolution of the use of cows in agriculture.
At 7:50, a modern dairy farm is seen with a modern McCormick harvester, and a meticulously clean milking facility at 9:50. Cows are milked by machine as seen at 11:30. Equipment is sterilized and the milk and the entire supply chain is inspected at 13:57. At 14:00, tests are made from the tank trunk to the plant laboratory.
Milk is pasteurized at 14:59, and homogenization is performed at 15:20, and the milk held in tanks.
Considine describes the modern method of packing milk, the disposable milk carton at 18:30. The reasons it is better than glass or other forms of storage is discussed. Milk is packaged at 20:00.
At 21:30, people consume milk including from vending machines and outdoor vending facilities (21:49). A milkman and milk delivery truck made by Divco are seen at 22:00 and 23:00.
Robert Bernard Considine, known as Bob Considine (November 4, 1906 – September 25, 1975), was an American journalist, author, and commentator. He is best known as the co-author of Thirty Seconds Over Tokyo and The Babe Ruth Story.
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard. Milk can be processed further to convert it into high-value, concentrated and easily transportable dairy products with long shelf-lives, such as butter, cheese and ghee.
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This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit http://www.PeriscopeFilm.com
