Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1916-06-02
Pasteur;xe Skin,
Mill to Prevent
/ Disease Spread

In the, operation of creameries and
leheese factories it is customary to re-
turn to the patrons the by-products
(skim milk, buttermilk, and whey to
be used for feeding calves and pigs.
The material that each man receives
is necessarily from the mixed milk of
many herds, some of which may be
diseased. For this reason, unless pre-
cautions are Ttakep. the creamery and
the cheese factorS thru their by
products. may become disseminators
Iof such animal diseases as tubercu-
losis, foot-and mouth disease and
contagious abortion, should these dis
| eases exist in the community.
Pasteurization Of by-products has
been advised as a preventive measure
and has been practiced TO limited
extent; at least two states have en-
acted laws. requiring the pasteuriza-
ton of all skim milk and whey re-
turned to patrons for feeding purposes.
In Denmark a law Of this kind has
been enforced for several years
The ACCESSIBILITY of pasteurization
was illustrated during the recent out
break of foot and mouth disease in
the United States. At a certain
creamery in New York State raw
skim milk was being returned to
seven patrons. Later, five of these
patrons were found to have foot and
mouth disease in their herds. OF the
other two. one boiled the milk before
he fed it and the other threw it away
for fear of possible Infection. It APP
va no 10 ha$ aho
was spread by feeding raw skim milk
from a diseased herd. A
At another creamery in the same
state skim milk was being returned to.
thirty patrons, but in this case the
milk was pasteurized properly before
being returned. Foot-aud mouth dis
ease was discovered in the herd of
one of these patrons, and in the iudg
ment of the inspectors the disease had
then been present for at least five
days. During this time the milk had
been taken TO the, creamery and pas
teurized skim milk returned to the
thirty patrons. The disease. however.
did not appear on any OF the other
farms. Had the skim milk not been
pasteurized at this creamery it is pos
sible that The disease would have been
carried, by way of the creamery, from
the ones Infected farm to all the rest
of the thirty farms.
Skim milk. but,ermilk. and whey
may be pasteurized at a fuel cost OF
about 21s cents for every 1000 pounds
"a cost that is negligible when COM
pared TO the financial loss that may
result from feeding the products raw
Skim milk, buttermilk. and whey
may be heated by the use of steam Jets
while being elevated into a tank. This
practice, however. causes the milk
solids to cook" on to the interior of
the pipe. and cleaning IS 5dintcult. --If
cleaning is properly done each day.
however. this method is not objection
able.
The simplest method OF pasteuriza
ton may be u TURF steam: directly
into the LIQUID in the; tank until the
desired Temperature is reached. In
his case az temperature fof not less
ean t545 degrees f. should BE main
!.sssed for half hour. When. how
ever it is desirable to draw milk or
whey from the tank as it is running in,
II becomes necessary to complete the
pasteurization before thesi product
reaches the tank. Thisecan readily be
done by running steam pipe into the
skim milk. buttermilk, or whey near