Editing Milk (section)

===Industrialization===
[[File:SR 4409 6 Wheeled Milk Wagon Didcot Railway Centre.jpg|thumb|right|Preserved [[Express Dairies]] three-axle milk tank wagon at the [[Didcot Railway Centre]], based on an [[Southern Railway (Great Britain)|SR]] chassis]]
The growth in urban population, coupled with the expansion of the railway network in the mid-19th century, brought about a revolution in milk production and supply. Individual railway firms began transporting milk from rural areas to London from the 1840s and 1850s. Possibly the first such instance was in 1846, when [[St Thomas's Hospital]] in [[Southwark]] contracted with milk suppliers outside London to ship milk by rail.<ref name="Atkins">{{cite journal |title=The Growth of London's Railway Milk Trade, c.{{nbsp}}1845–1914 |author=P.J. Atkins |journal=Journal of Transport History |volume=ss-4 |issue=4 |pages=208–26 |year=1978 |url=https://www.academia.edu/3165543 |doi=10.1177/002252667800400402 |s2cid=158443104 |access-date=December 3, 2017 |archive-date=February 16, 2021 |archive-url=https://web.archive.org/web/20210216185904/https://www.academia.edu/3165543/The_growth_of_London_s_railway_milk_trade_c_1845_1914 |url-status=live }}</ref> The [[Great Western Railway]] was an early and enthusiastic adopter, and began to transport milk into London from [[Maidenhead]] in 1860, despite much criticism. By 1900, the company was transporting over {{convert|25|e6impgal|e6l e6USgal|abbr=off}} annually.<ref>{{cite web |url=http://www.dairyco.org.uk/talking-to-the-public/talking-to-schools/providing-school-milk/the-history-of-milk/ |title=The History of Milk |publisher=DairyCo |url-status=dead |archive-url=https://web.archive.org/web/20140116060017/http://www.dairyco.org.uk/talking-to-the-public/talking-to-schools/providing-school-milk/the-history-of-milk/ |archive-date=January 16, 2014}}</ref> The milk trade grew slowly through the 1860s, but went through a period of extensive, structural change in the 1870s and 1880s.

[[File:Aesthetic Milk Vehicle.jpg|thumb|Milk transportation in [[Salem, Tamil Nadu]]]]
Urban demand began to grow, as consumer purchasing power increased and milk became regarded as a required daily commodity. Over the last three decades of the 19th century, demand for milk in most parts of the country doubled or, in some cases, tripled. [[Public Health Acts|Legislation in 1875]] made the adulteration of milk illegal{{nbsp}}– This combined with a marketing campaign to change the image of milk. The proportion of rural imports by rail as a percentage of total milk consumption in London grew from under 5% in the 1860s to over 96% by the early 20th century. By that point, the supply system for milk was the most highly organized and integrated of any food product.<ref name="Atkins" /> Milk was analyzed for infection with [[tuberculosis]]. In 1907 180 samples were tested in Birmingham and 13.3% were found to be infected.<ref>{{cite book |last1=Otter |first1=Chris |title=Diet for a large planet |date=2020 |publisher=University of Chicago Press |location=USA |isbn=978-0-226-69710-9 |page=115 }}</ref>

The first glass bottle packaging for milk was used in the 1870s. The first company to do so may have been the New York Dairy Company in 1877. The [[Express Dairies|Express Dairy Company]] in England began glass bottle production in 1880. In 1884, Hervey Thatcher, an American inventor from New York, invented a glass [[milk bottle]], called "Thatcher's Common Sense Milk Jar," which was sealed with a waxed paper disk.<ref name="milk history"/> In 1932, [[plastic-coated paper]] milk cartons were introduced commercially.<ref name="milk history"/>

In 1863, French chemist and biologist [[Louis Pasteur]] invented pasteurization, a method of killing harmful bacteria in beverages and food products.<ref name="milk history">[https://archive.today/20130102002120/http://inventors.about.com/od/mstartinventions/a/milk.htm "The History Of Milk"], [[About.com]]. Retrieved August 13, 2010.</ref> He developed this method while on summer vacation in [[Arbois]], to remedy the frequent acidity of the local wines.<ref name=VR1928>{{cite book |pages=113–14 |url=https://books.google.com/books?id=rQ_hjAuH9xEC&pg=PA113 |title=Life of Pasteur 1928 |isbn=978-0-7661-4352-4 |last1=Vallery-Radot |first1=René |year=2003 | publisher=Kessinger |access-date=November 22, 2015 |archive-url=https://web.archive.org/web/20160101072908/https://books.google.com/books?id=rQ_hjAuH9xEC&pg=PA113 |archive-date=January 1, 2016 |url-status=live}}</ref> He found out experimentally that it is sufficient to heat a young wine to only about {{convert|50|-|60|°C|°F}} for a brief time to kill the microbes, and that the wine could be nevertheless properly [[aging of wine|aged]] without sacrificing the final quality.<ref name=VR1928 /> In honor of Pasteur, the process became known as "pasteurization". Pasteurization was originally used as a way of preventing wine and beer from souring.<ref>Carlisle, Rodney (2004). ''Scientific American Inventions and Discoveries'', p. 357. John Wiley & Songs, Inc., New Jersey. {{ISBN|0-471-24410-4}}.</ref> Commercial pasteurizing equipment was produced in Germany in the 1880s, and producers adopted the process in [[Copenhagen]] and [[Stockholm]] by 1885.<ref>{{cite journal |title=The pasteurization of England: the science, culture and health implications of food processing, 1900–1950 |journal=Food, Science, Policy and Regulation in the 20th Century |author=Peter Atkins |date=January 2000 |url=https://www.academia.edu/3161171 |access-date=December 3, 2017 |archive-date=February 16, 2021 |archive-url=https://web.archive.org/web/20210216190218/https://www.academia.edu/3161171/The_pasteurization_of_England_the_science_culture_and_health_implications_of_food_processing_1900_1950 |url-status=live }}</ref><ref name="HwangHuang2009">{{cite book |last1=Hwang |first1=Andy |last2=Huang |first2=Lihan |title=Ready-to-Eat Foods: Microbial Concerns and Control Measures |url=https://books.google.com/books?id=AbOrQP33U6EC&pg=PA88 |access-date=April 19, 2011 |date=January 31, 2009 |publisher=CRC Press |isbn=978-1-4200-6862-7 |page=88 |archive-url=https://web.archive.org/web/20130602041236/http://books.google.com/books?id=AbOrQP33U6EC&pg=PA88 |archive-date=June 2, 2013 |url-status=live}}</ref>