The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1898-06-24

Carl W. sorenscn. Dairy Instructor.
New Zealand. amongst other matters
reported. says.
Ovor-Rl eninF Cream This IA an
other fault still frequently met with
for which the factory manager alone
IL responsible. To keep cream Tor two
days during warm weather At a tenn
poraturo above 55 deg. cannot have any
other result but over-rlpenoaA In con-
necilon with this question. had two
samples OF butter analyzod-ono made
from cream rlpencd mildly 10 eighteen
10 twenty hours the other from cream
subjected TO forty eight hours ripen-
ing. Tho sample from mildly-rlponed
cream contained 90 per cent. Of caseln.
while the ovcr-rlpcned sample cOutain-
ed Ia per cent A. the keeping quail
ity OF butter depends largely on the
amount OF canoin u contains. II Will
readily be seen that under equal con-
dltions the over-ripe sample would
go on" more rapidly than the other.
For our export trade only mild rip
ening Of the cream IL Advisable.
Personalities. The experience Of
the past season has strengthened the
position took up Ia my laat annual
report that the use Of preaervatiyos 10
not only unnecessary. but Injurious 10
the reputation Of the purity Of our but
ter. would again respectfully urge
the necessity for legislation prohibit
Ing the use OF any such (except COM
mon salO BY means OF an amendment
60 the Dairy Industry act. A number
Of factory managers who previously
used proacrvatiyca have during the
past year discontinued 10 do 30. aud
IN no care has the quality OF their out
put suffered In consequence. On tho
contrary. reports have been received
from some Of the leading merchants In
London 10 the effect that New Zealand
butter this season surpassed Itself Ia
quality. A. only small proportion
Of our butter IL treated with prcserya-
tivca. such statements may be taken
o. evidence that prcsorvativca are not
ESSENTIAL 10 its keeping quality. Tho
presence OF prcacrvatlyoa IN butter -
now regarded In England M an adul-
teratlon. We would do well TO follow
the lead OF the Danish and French gov
ernmenta In prohibiting their use alto
gcthor.
sklm-Milk and Tuberculosis. Just
a. tho bacteria which cause ill-ilayora
are destroyed At a certain temperature
20 can tho germs Of disease. such aa
tuberculosis. typhua, meaalca. etc. 10
rendered harmless II subjected 10
sufficiently high temperature. Il IL
with the germs OF Tuberculosis that 4
am here specially concerned, for al
though this subject may at nrst
thought appear to belong to the veter-
mary department will show that the
dairy factories play a very important
part Ia the matter. Al present their
influence IN decidedly evil, aud II IN TO
point mt how thcif power for harm
may be changed TO good that the sub
jcct Ia introduced here. We are told
that tuberculosis Ia prevalent. that
the milk from a COW with tubercu-
lous udder will transmit the disease TO
man or beast fed on Il. that tubercu-
iosla OF the uddor IL not always easy
OF detection, particularly In the early
stages. and that there IA scarcely
factory In tho colony into which tho
milk OF at least one tuherculoua COW
does not ind ~ way. In the factory
Il "a mixed witt the milk OF hundreds
of other cows. and the cream extracted.
while the skim-milk. impregnaicd
with tubercls bacilii. Ia divided
amongst tho suppllera. and by them
taken homo 10 feed their calves, pigs
and poultry on. In this way tho calves
contract tho disease. In Denmark II
has been discovered that one calf In
every eight becomes aiectod through
the milk IL drinks. II h a very rare
thing for a calf TO be born with tu-
borculosis, The percentage Ia leas than
one ia a hundred but before six
months old 10 per cent react under tho
tuberculin test, There Is no doubt tho
factory milk IL the source OF infection,
aud II hohoovea farmers 10 consider
the grave nature OF the question. Il 10
very serious risk for any supplior
who IL trying his best to eradicate tu-
boTculoHis from hln herd 20 rear his
calves on factory milk unless II has
frst been pasteurlzod. by pastourlza-
tion wo can safely and choaply obviato
ali danger. All that 10 necessary il TO
heat tho milk to i75 deg. for not until
thia temperature IA roa he'd can safety