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

tAfl W. SorcnHcn. Dairy Instructor,
New Zealand. amongst other matters
reported. says;
Ovcr-Ril oninF Crcam.-Thls IA an
othor fault atill frequently met with
for which the factory manager alone
Il responsible. To keep cream for two
days during warm weather NJ a tenn
perature above 80 deg cannot have any
other result but ovor-rlpcnesa In con-
nection with this question, | had Two
samples OF butter analyzed-ono made
from cream rlponod mildly In eighteen
TO twenty hours the other from cream
subjected 10 forty-olght hours rlpen-
ing. Tho sample from mildly-rlpcnod
cream contained 90 per cont. Of casein.
while the ovcr-ripcncd sample c0utain-
ed ia per cent A. the keeping quail
iiy Of butter depends largely on tho
amount Of canoln u contains. u viii
readily be seen that under equal con-
dltiona the over-rlpe sample would
70 on more rapidly than the other.
For our export trade only a mild rip
ening Of the cream ia advisable
Prosoryatlvoa The experience OF
the past season has strengthened tho
position took up IN my last annual
report that the use Of proaervntiyea IN
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 lexocpt com
mon aalu by means Of an amendment
90 the Dairy Industry act. A number
Of factory managers who previously
used preservatiyca have during tho
past year discontinued 10 do 10, aud
IN no case 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 In
quality. A. only small proportion
OF our butter ~ treated with prcaerya-
tivcu. such statements may be taken
a. evidence that prcsorvatiVoa are not
efaontiAl 10 ita keeping quality. The
presence Of preoer,atlyoa IN buttor 10
now regarded In England a. an adult
teration. We would do well 20 follow
the lead OF the Danish and French gov-
ernmenia In prohibiting their use alto
gcthor.
akim-Mlik and Tuberculosis. Just
a. tho bacteria which cause ill-navora
are destroyed a. a certain temperature
90 can tho germs Of disease, such as
tuberculosis. typhun. meaales. ETC.. 10
rendered harmless II subjected TO a
sufficiently high temperature. IL 10
with tho germs OF tuberculosis that 4
am here specially concerned. for al
though this subject may az nrst
thought appear TO belong to the vcter-
inary department will show that tho
dairy factories play a very Important
part IA the natter a. present their
influence ~ decidedly cyil. aud Il IL to
point ont how their power for harm
may be changed 10 good that the sub
icct Is introduced here. We are told
that tuberculosis n prevalent; that
the milk from a COW with a tuhereu-
lona uddor will transmit the disease to
man or beast led on a. that tuborcu-
ioaia OF the udder Ia not always easy
OF detection. particularly In tho early
aiagca; and that there IA scarcely
factory In the colony into which tho
milk OF At least ono tuborculoua COW
does not ind Ia way In tho factory
Il IA mixed wifs the milk Of hundreds
OF other COWS. and the cream extracted.
while the ukim-mllk, imprognated
with tubercle bacllli. Ia divided
amongst the auppliera. and by them
taken home to feed their calves. pigs
and poultry on. In this way the calves
contract tho disease. In Denmark Il
has been discovered that one calf In
every eight becomes affected through
the milk Il drinks. Il Is a very rare
thing for calf 10 be born with tu-
berculoaia The percentage Is less than
ono IA q hundres. but before six
months old 10 per cent react under the
tuberculin test. There Is no doubt the
fnctory milk 10 the source OF Infection,
aud Il behooycs farmers 10 consider
the grave nature OF the question. II ID
a very serious risk for any aupplior
who IA trying bis best to eradicate tn-
bGculoma from HIS herd 10 rear hla
calves on factory milk unless Il has
nrut been pauteurlEod. by paatourlza.
tion we can safely and choaply obyiats
all danger. All that " necessary IL "a
heat the milk 10 i7e deg, for not until
thia temperature In roa he'd can safety
DO guaranteed.