Luckily we learned from our mistakes and began filling milk with formaldehyde: https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/
cw: milk atrocities-
spoiler
But there were other factors besides risky strains of bacteria that made 19th century milk untrustworthy. The worst of these were the many tricks that dairymen used to increase their profits. Far too often, not only in Indiana but nationwide, dairy producers thinned milk with water (sometimes containing a little gelatin), and recolored the resulting bluish-gray liquid with dyes, chalk, or plaster dust.
They also faked the look of rich cream by using a yellowish layer of pureed calf brains. As a historian of the Indiana health department wrote: “People could not be induced to eat brain sandwiches in [a] sufficient amount to use all the brains, and so a new market was devised.”
“Surprisingly enough,’’ he added, “it really did look like cream but it coagulated when poured into hot coffee.”
Finally, if the milk was threatening to sour, dairymen added formaldehyde, an embalming compound long used by funeral parlors, to stop the decomposition, also relying on its slightly sweet taste to improve the flavor. In the late 1890s, formaldehyde was so widely used by the dairy and meat-packing industries that outbreaks of illnesses related to the preservative were routinely described by newspapers as “embalmed meat” or “embalmed milk” scandals.
Luckily we learned from our mistakes and began filling milk with formaldehyde: https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/
cw: milk atrocities-
spoiler
But there were other factors besides risky strains of bacteria that made 19th century milk untrustworthy. The worst of these were the many tricks that dairymen used to increase their profits. Far too often, not only in Indiana but nationwide, dairy producers thinned milk with water (sometimes containing a little gelatin), and recolored the resulting bluish-gray liquid with dyes, chalk, or plaster dust.
They also faked the look of rich cream by using a yellowish layer of pureed calf brains. As a historian of the Indiana health department wrote: “People could not be induced to eat brain sandwiches in [a] sufficient amount to use all the brains, and so a new market was devised.”
“Surprisingly enough,’’ he added, “it really did look like cream but it coagulated when poured into hot coffee.”
Finally, if the milk was threatening to sour, dairymen added formaldehyde, an embalming compound long used by funeral parlors, to stop the decomposition, also relying on its slightly sweet taste to improve the flavor. In the late 1890s, formaldehyde was so widely used by the dairy and meat-packing industries that outbreaks of illnesses related to the preservative were routinely described by newspapers as “embalmed meat” or “embalmed milk” scandals.
Woo boy that's disgusting.
That's the kind of fun historical fact I like reading about, much like the stuff in the horrible histories books.