Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1900-02-17
PASTEUPIzED MILK.
Salt Lake now has One of the Finest
Up'to-date Plants in the West.
THE ELGlN CREAMERY.
Its Process for Purifying Milk Never
Before Adopted Here.

lnls morning u representative VI AllS
News accepted an Invitation from the
Elgin Creamery company to visit their
place Of business on State street with
the special object in view Of seeing
their new pasteurlzer and the incidental
idea Of visiting their well known
creamery.
This enterprising firm have recently
placed In the latest improvements
known to the dairy business They
have adopted at great expense, a sys-
TEN Of producing and preparing milk
and cream that merits the approval OF
the entire medical profession and any
who are interested In their own good
health and that Of their children in
fants or nvallds who use milk or
cream.
A MISTAKEN IDEA.
one very common expression is often
heard "Oh We get our milk from one
OF our neighbors Just fresh from the
cow Il may not be known that I'M
less your neighbor is scrupulously
clean a great risk is run, indeed more
risk than by getting Il from one who
has all the facilities for extracting or
eliminating the many impurities that
are always found 10 greater or less
extent In all milk.
Great care Is taken by the firm to
furnish perfectly fresh milk and cream.
free from all obnoxious doors. gases,
impurities, authorizations or disease
germs.
THE WAY IT rs DONE.
In response to a query as to their
method OF accomplishing this desidera-
tium, II was explained
First Great care Is taken as to the
cleanliness Of milking; careful atten-
ton given to the cows, their feed and
surroundings; all utensils used are
scalded and sterillzed. and In fact the
most scrupulous cleanliness Is observed
in all the different stages and processes
through which the milk passes.
Second. Immediately after milking,
the milk Is thoroughly strained, ex-
tracing all dust. hair sediment and
such impurities as are sure to be found
In the milk, even where the greatest
watchfulness is exercised.
Third, The milk is again strained in
20 an aerator and cooler This appara-
tus is designed especially 10 cool warm
milk as il comes from the COW 10 the
temperature that Is necessary In order
to keep 1t from souring. Before the
cooling process Is accomplished the
milk is exposed TO the air In fine sprays.
thereby thoroughly aerating II and
freeing II from all obnoxious, stale,
foul animal, or barn doors.
While the milk is passing through the
air the oxygen selves the foul odors
which the new milk contains and drlv-
ing them away. leaves 1t in the purest
and best condition for use or FOR manu-
facture.
To be convinced OF the advantages Of
this aeration one need but to stand over
the cooler while In operation and in
hale the sickcning odor which IL emit
ted, The milk then strikes the cold
surface Of the cooling drum and passes
down a thin sheet is Immediately cooled
nearly 20 the temperature OF the cool
Ing medium used, and Is thus brought
to a condition least favorable to the
growth Of the souring bacteria.
The milk and cream Ia now put
through the process OF pasteurlzatlon
which kills all the disease germs that
may be In the milk OF cream, enhancing
the keeping qualities 80 that they win
out unusual care ani for weeks N kept
In sealed vessels on Ice. No chemicals
or authorizations Of any nature are en-
ployed In the process. Tested IN this
manner the milk or cream becomes.
First The most perfect substitute
Tor that nourlshment which nature
primarily intended for Infants not ex-
ceptlng any Of the thousands OF pa
tent baby foods
Second The only safe and proper
foods for inyallds.
Third. The only safe and perfect
milk or cream for invallds.
tuberculosis or consumption. dyph-
iberia, typhoid fever ard many other
kindred diseases owe their origin. very
often 10 the mix or cream consumed as
food. when not thoroughly prepared.
and this Is the object We have IN view
In purchasing the new Pasteurizer. A
sample OF the milk was here furnished
the reporter, which had been pasteur.
lied, and II had the most delightful
taste imaginable. II did not have that
boiled ilavor' and the difference be-
tween this and regular milk can only
ne ilkened 10 that noticed In drinking
good. clear, cool spring water and that
which has stood in barrel for some
time or taken from a slow sluggish
stream The milk Is run through a
clariher. which removes every particle
OF injurious matter, usually found in
new milk, Il Is positively surprising
70 see the amount OF foreign matter
thrown on from a 200 gallon conslgn-
ment which may be seen when the
separator Is cleaned.
THE DEVICE.
The device Which is the outcome Of
years and years Of experimenting and
the expenditure OF thousands OF dollars,
and is the first ever brought 20 this
state, Is called Potts Pasteurizer.
The milk or cream 10 be pastuerIzed
Is placed into this alr-tight apparatus
and heated to a temperature OF 1866 de-
grces Fab. and held AT that tempera-
ture from IL 10 20 minutes in order to
destroy all disease germs. It 10 then