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YUM! DIGESTING ASM'S FOOD CONTENT

Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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Dates:           b. 1859; 1890's; d. 1945

Locations:    College of Physicians and Surgeons; Professor of Pediatrics, New York University; Walker Gordon Milk

Training:      MD

Fields:          milk; medical; water

Publications: with Cheesman on water and milk sterilization; Elements of Pediatrics for Medical Students (New York:  Macmillan Co., 1917); "Milk as an Agency in the Conveyance of Disease," Medical Record no. 13 (1896).

SAB Involvement:  Charter SAB member;

Archive Files: See, "Recollection of the Early Days of Bacteriology in New York City," SAB Meeting, 1944 NYC.

Notes:      

     Freeman told of his early involvement in bacteriology, explaining that he left the field for private practice for financial reasons.  "I was very sorry to give up my laboratory work, but I had to earn my living, and on that account I gave it up."  Freeman was part of Coit, Leeds and Prudden’s early efforts to establish a Medical Milk Commission in 1892.  In 1898, Freeman showed that milk heated to 68 degrees C. for minutes, and chilled thereafter, was suitable for infant feeding.  Along with Jacobi, Strauss and North, he was responsible for the establishment of infant feeding depots in NYC, and favored pasteurization.  He also performed the studies that showed that pasteurized milk did not produce scurvy or rickets.

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