Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1916-06-02
Pasteurize Skim
Mix to Prevent
i Disease Spread

| In the! operation of creameries and
| cheese factories it isEcustomary to re.
turn to the patrons ssthe by-products
(skim milk, buttermilk, and whey) tc
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 eason, unless. pre-
cautions are @taken, the creamery and
the cheese factory, thru stheir 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
Pasteurizaton Of by-products has
been advised as a preventive measure
and has been practicedi to a limited
extent: at least two states have en4
acted laws requiring the pasteuriza-
ton of all skim milk and whey re-
turned to patrons for feeding purposes.
In Denmark law Of this kind has
been enforced for several years
The ACCESSIBILITY of pasteurization
was illustrated during the recent out
break of foot land 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 tho
other two, one boiled the milk before
he fed it and the other threw it away
for fear Of possible infection. 1t ap-
pears very probable that the disease
was spread by feeding raw skim milk
from a diseased herd. n
At another creamery in the same
state skim milk was being returned to
milk was pasteurized properly before
being returned. Foot-apd mouth dis
ease was discovered in the herd of
one of these patrons, and in the judg-
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
teurizedt skim milk returned to the
thirty patrons. The disease, however,
did not appear on anyi Of the 0ther
farms. Had the skim milk not been
pasteurized at this creamery. it is pos.
sible that the disease would have been
carried. sbS way of the creamery, from
the oneeinfected farm to all the rest
of the thirty farms.
Skim milk. buttermik, and whey
may be pasteuriZed at fuel cost OF
about y. 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 10 the interior OF
the pipe and cleaning Is difficult, = II
cleaning is properly done each day,
however, this method is not objection
able.
The simplest method OF pasteurza-
tion may be to turn steam directly
into the liquid in the. tank until the
desired atemperatur is reached. In
his, case a temperature of not less
Fan Tl45 degrees r. should be main
;.sned for half hour. When. how
ever, il is desirable to draw milk or
whey from the tank as it is running in,
It becomes necessary to. complete the
before the product
reaches the tank. This can readily be
done by running steam pipe into the
skim milk, buttermilk, or whey near