The milk which is used in Eagle Brand is fresh, pure, full cream milk from healthy cows. The cows are examined and the dairies carefully inspected at regular intervals. The condensaries are located near the dairies, which makes it possible to receive the raw milk in a perfectly fresh state.
The laboratory system maintained by the Borden Company insures milk of an even higher quality than that required under the government pure food laws. From each can of pure raw milk delivered to the plants, a sample is taken and immediately tested by experts to detect the slightest deviation from the required standards.
The milk, having passed the inspectors at the condensary, is put into heating-wells where it is subjected to a temperature of about 206 degrees Fahrenheit by passing a jet of live steam through it. This degree of heat is held for about five minutes in the heating wells. The milk is then passed on to sugar wells where it is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140 degrees Fahrenheit for a period of from 1 to 1 1/2 hours, the temperature being gradually lowered until the batch is finished. By this process the growth-promoting properties of the milk are not lost, and the fresh milk and pure sugar are properly blended. The finished product is run through the cooling system, and then into the standard size cans as sold in stores. From the time the milk passes into the vacuum pan until it is sealed in the can every possible precaution is used to prevent contamination and oxidation.
To further insure the quality of this health food, sample cans of Eagle Brand Milk are taken from each batch and incubated for one week, or longer, at our home office laboratory, to determine whether there has been any bacterial growth since the first test made at the plant immediately after condensing. This final test is a check on all previous tests. Milk-born epidemics have never been traced in any way to Borden's Eagle Brand Condensed Milk. It is an absolutely safe milk supply. Clean milk kept clean--is the Borden Ideal.
The protein in Eagle Brand is more easily digested than protein in fluid milk, due to the process which it undergoes in condensation. It forms a fine flocculent curd in the stomach in comparison to the large thick curd formed from bottled milk.
There is a liberal proportion of carbohydrate in Eagle Brand which is also easily digested and assimilated. This substance supplies heat and energy necessary for the human body. If a child's diet is low in fat, a larger proportion of carbohydrate is necessary.* Fat can be replaced by cane sugar without harm to the organism. Carbohydrates in fact put less strain than fats on the digestive system during the process of digestion.
There are more ash constituents present in Eagle Brand than in human milk. They are in a form easily assimilated by the body.
``The vitamins, Fat soluble A and water soluble B retain almost their original potency after the process of condensation. The amount of water soluble C vitamin varies with many factors, depending primarily upon the amount in the original milk and secondarily upon the process of heating and evaporation, with special reference to oxidation.''**
For the reasons stated above many digestive systems which are weak can digest and assimilate Eagle Brand milk without any disturbance whatsoever.
* Amer. Jour. Dis. Children, June, 1920. Von Picquet, ``Fat Replaced by Cane Sugar.''
** Extract from an article on Vitamins in Milk by Dr. M. J. Rosenau, Boston Medical Journal, May, 1921.
The first question is:--``Why should condensed milk be used for the malnourished child?''
1. With the proper dilution and administration, Eagle Brand will meet every essential need as a milk food.
2. It can be definitely depended upon as being absolutely free from harmful bacteria. (One can never be too careful regarding the cleanliness of milk. Know the source of your milk supply.)
3. It is decidedly economical.
4. It keeps perfectly and is most convenient in actual use.
The next question is:--How can the teacher introduce the use of condensed milk into the regular school program?
This can generally be arranged with little difficulty. The head of the school, moreover, is usually glad enough to cooperate in such a plan. In many schools there is already some provision made for serving children milk between meals. Eagle Brand is not only less expensive than pasteurized bottled milk but is far easier to buy and keep on hand for school use.
About 10 o'clock, or the middle of the forenoon session, is the best time for the school feeding. Many teachers have the mid-morning feeding at the recess period or during brief rest periods between classes, in order not to disrupt the regular school program.
The preparation of this health food is very simple. The utensils and the cans of milk can be kept with the classroom equipment. Some of the older girls can be assigned to take charge of the mixing of the milk and thus relieve the teacher of the details.
For a class of thirty children the utensils necessary for the preparation of the milk are as follows:--
1 large covered 8 quart enamel pail.
1 quart measure.
1 standard tablespoon.
1 can opener.
2 dish towels.
1 dish cloth.
*2 tablespoons Eagle Brand to two-thirds cup of water.
1 can Eagle Brand to 8 cups water.
This quantity will feed 9 children.
3 tablespoons cocoa 8 cups boiling water 1 can Eagle BrandMix cocoa with a little water to form a paste, adding the remainder of the water gradually. Boil about 2 minutes, pour in the milk and beat with an egg beater to prevent scum from forming on top. 1 teaspoon vanilla improves the flavor.
* Always pour milk from can into spoon--allowing the milk to level itself but not run over.
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