Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-06-20
pAsrsuRIzlNe MILK AND CREAM. ,
Notes OF Caution to Those Who Would
Undertake 1t.

| that is undoubtedly due to economic Us
well as hysicnic reasons, and great
many are DESTROYS Of entering this new
field with the view of satisfying this
! demand. Where a business seems 10
promise rich return for the labor and
capital invested it is almost sure 10 be
| filed up with many that arc not trained
especially for the work, and where II
man with capital and ineNporience en-
banks upon 4 new enterprise the result
is usually accompanied with financial
| loss.
/ 1t will be well for those that cOntem-
1 plate making venture i'll this new
/ field to consider the conditions carefully
before launching ont ON Il large scale,
/ Already eases have come under our mo-
i tice where thousands of dollars have
been sunk by parties attempting TO
handle milk according to this process
without Il fundamental knowledge of
the principles underlying its operation.
/ 1t has been repeatedly stated that
! paSteuriZation Of milk and cream for di-
4 rect consumption is Il very simple mat
/ ter and that it can be done by any one,
/ This is III every way true, if we mean
by any one those persons that are Will
! ing to take tho greatest caro- of the hit
! tie details that are 50 ncCdtUl Ill this
process The idea that milllCau be heat
cd to some indefinite temperature and
then cooled without amy special pre-.
cautions and that thiS process is all
that is necessary to be done III paStcur-
izing is quito erroneous. 1t sometimes
happens that this crude method sutliceS
to preserve milk longer than it would
remain sweet i'll an ordinary condition,
but more often milk treated i'll this way
sours more readily than it would if 1t
remained unhcated Milk intended for
paStcuri2atiOn should be secured with
especial care, as the age and purity of
the milk hayc Il marked effect on its
keeping quality even after it Is paStcur
lied. The apparatus necessary for the
operation may he the simplest but the
material must be handled with consid-
orablo care during and subsequent to
the paStCurizing process. Different ma
chimes, of u more or less expensive char
aCter, arc being put upon the market,
and III some instances considerable sums
of money have been expended that have
failed to yield Il thoroughly satisfactory
product because the relation of this proc
eSS to the growth and reproduction OF
bacterial organisms was not thoroughly
appreciated.
This note Of caution is, believe, time
ly if it will call to the attention of those
that are DESTROYS of embarlling in this
exceedingly promising dairy enterprise
the fact that the successful operation OF
this method needs more care and watch
ing than would be considered necessary
by a large majority.
We have made here ut Madison no at
tempt rs yet to supply pastcurized milk
to the local trade, but our sales i'll pas
teurizcd cream are increasing steadily
and that, too, without any aggressive &C
ton on our part The fact that this il
true after only one season S introduction
shows that the product is gaining il
favor with our patrons. We have run
into many difficulties which it was i'm
handle this product i'll Il business way
and to deliver it to customers under nj
sorts Of conditions. These have taught
us the lesson that tho process requires
the greatest care in manipulating, anC
that unless this can be given it would
be unwise to attempt the business. I'm
questionably the introduction of pas
teurizcd products will materially in
crease the amount Of milk consumed pei
capita, as milk will keep sweet for pc
Rod of three to six days after it is pas
teurized if it is properly cared for,
The fact that milk so treated is freet
from any disease producing germs is al
so a point the significance of which
should not DO lost sight of where mill
is intended for children's use. Profess
or II. L. Russell in Hoard's Dairyman.