Fact check: Companies used to add chalk to spoiled milk so that it looks fresh.

1. Summary of the results

The original statement is historically accurate. Multiple sources confirm that milk vendors in the 19th century did add chalk to milk to alter its appearance ^{[1] [1]}. This practice was specifically used to mask the "unnatural, bluish tint" of what was known as "swill milk" ^[1]. Beyond just chalk, vendors would also use other adulterants including flour, eggs, and Plaster-of-Paris to achieve a more appealing color and consistency ^[1].

2. Missing context/alternative viewpoints

The original statement lacks crucial historical context:

• This practice was specifically prevalent in mid-19th century New York City ^[1]
• The adulteration wasn't just for spoiled milk, but also for "swill milk" - a specific type of poor-quality milk that naturally had an unusual appearance ^[1]
• Chalk was added not only after milk spoiled, but also after cream was skimmed off to mask the resulting bluish color ^[2]
• This was part of a broader problem of milk adulteration where dairy producers prioritized profit over consumer health ^[1]

3. Potential misinformation/bias in the original statement

The original statement oversimplifies a complex historical issue:

• It suggests this was only done to spoiled milk, when in fact it was a systematic practice applied to various types of substandard milk ^{[1] [2]}
• It fails to mention that this was a profit-driven practice by dairy producers ^[1]
• The statement doesn't specify the time period, potentially leading readers to believe this is a current practice rather than a historical one
• The primary beneficiaries of this practice were dairy producers and vendors who could sell inferior or altered milk products at regular prices, at the expense of public health