New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1916-06-14
PAsTEURIZE SKIN MILK
By-Products of Creamery and Cheese
Factory May Spread Contagious
Animal Disease.

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In the operation of creameries and
cheese factories it is customary to return
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 precautions are taken, the creamery
and the cheese factory, through their
by-products, may become disseminators
of such animal diseases as tuberculosis,
foot-and-mouth disease, and contagious
abortion, should these diseases exist in
the community.
Pasteurization of by-products has been
advised as preventive measure and has
been practiced to limited extent; at
least two states have enacted laws re-
quiring the pasteurization of all skim
milk and whey returned to patrons for
feeding purposes. In Denmark a law
of this kind has been enforced for several
yeers.
The advisablity of pasteurization was
illustrated during the recent outbreak of
foot-and-mouth disease in the United
States. At 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 appears
very probable that the disease was spread
by feeding raw skim milk from diseased
herd.
At another creamery in the same State
skim milk was being returned to 80 pa
irons, but in this case the milk was pas
teurized properly before being returned.
Foot-and-mouth disease was discovered
in the herd of one of these patrons, and in
the judgment of the inspectors the dis
ease had then been present for at least
five days. During this time the milk
had been taken to the creamery land
pasteurized skim milk returned to the 80
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 possible that the disease
would have been carried, by way Of the
creamery, from the one infected farm to
all the rest of the 80 farms.
Skim milk, buttermilk, and whey may
be pasteurized at fuel cost of about 2 1-2
cents for every thousand pounds cost
that is negligible when compared 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 tank. This practice,
however, causes the milk solids to cook
on to the interior of the pipe and cleaning
is difficult. If cleaning is properly done
each day, however, this method is not
Objectionable.
i. The simplest method of pasteurization
may be to turn steam directly into the IL
quid in the tank until the desired tenn
perature is reached. In this case tenn
perature of not less than las degrees
Fahrenheit should be maintained for a
half hour. When, however, it is desir-
able to draw milk or whey from the tank
as it is running in, it becomes necessary
to complete the pasteurization before the
product reaches the tank. This can
readily be done by running steam pipe
into the skim milk, buttermilk, or whey
| pipe near the tank. A:device of this kind
is on the market and is known as skim
milk pasteurizer. When this method is
used the skim milk or whey should be
heated to temperature of 100 degrees
Fahrenheit. =.
AS creamery and cheese-factory by-pro-
ducts may, under certain conditions, be
agencies in spreading livestock diseases,
and as pasteurization of these products is
a preventive measure that is easily and
cheaply effected, the adoption of this
practice by all creameries and cheese
factories is earnestly recommended by the
department.
RECIPES FOR PREPARATION OF