The Richfield recorder. (Richfield, Idaho) 1909-1931, 1916-03-17
ADVOCATES
SAFE METHOD
Butter Should Be Pasteur-
lied says Mr.. Jensen

Compulsory pasteurization of al
butter offered for sale in this state is
dent CT the Mutual Creamery Com
pany, in a letter to State Sanitary In
spector j. K White The recommend
alton from Mr.. Jensen takes the form
of urging that a law be passed in this
state at once requiring pasteurization
In discussing the letter, Mr.. White
said that he is very much in favor
of pasteurized butter, as exper
iments conducted by the federal gov
ernment and several state depart
ments showed eonelusively that ]
teurized butter as well as other dairy
products, is a step in the right direc-
ton in the prevention of the trans
mission of infectious diseases com
mon to dairy products.
President Jensen's letter, in part,
follows
more than 20 years ago the prin-
ciple of pasteurization was discovered
by the great French scientist, Pasteur.
The principle of pasteurization is sim
pie. 1t merely means heating a liquid
to a temperature of 1856 degrees Fab
renheit and cooling Immediately to as
degrees Fahrenheit This process de-
stroys all germ life and Hurifies the
product. Pasteurization is applied to
many food products, and for years 1t
has been compulsory by law in Den
mark and several states in the Union.
The latest state to join is California,
where all dairies and creameries that
manufacture and deal in dairy prod
ucts must pasteurize.
MANY TUBERCULAR COWS
at is estimated and established in
a reliable way that between 80 and 40
per cent of the COWS in the Pacific
coast states are affected with tuber-
cular diseases. 1t is established be-
yond doubt that the tubercular germ
can be transmitted to humans in milk,
cream, butter and cheese. The house
wife. as a precaution, cooks most OF
the food that she serves on the table.
But she cannot cook butter without
spelling it. Cream that enters into
butter making can be cooked, and that
is all that pasteurization means, name
ly. cooking and chilling the cream be-
fore it is churned into butter. The
will not think of serving
raw pork or raw meats, but first sub
iects the food to intense heat, which
destroys all contagious germs.
"In addition to the danger of tuber-
cular germs, there is the menace OF
typhoid, diphtheria, scar
let fever and other contagious disease
that finds in milk, cream and butter
a congenial home and a means OF
to the human body
where the evil work can be carried on
is "SAFETY FIRST" PLAN
"Creamerias deal with thousands Of
farmers. and it is impossible for uhy
creamery to know that the product
they receive from these many thou
sands of farmers are free from tuber-
culosis or other infection. The only
means that the creameries have OF
knowing that the product is pure is
to follow that method themselves
which insures absolute purity-the
pasteurization of the milk and cream
in the creamery itself before 1t Is
into butter The creamery
man then knows that his product is
pure.
"Pasteurization gives flavor and
keeping quality to butter 1t is rec
ognized that pasteurized hntter is the
only butter that will keep md give
packed in tins, or in any
package. for the Orient or South
American points, trade tina. in the
past was going largely to Denmark
and Holland because In those coun-
tries pasterrization has been compul-
sorry end followed for mary years by
all ,reameriss.
II hope that pasteurization will be-
come compulsory in Idaho. In few
years this state must look to foreign
countries and the eastern states to
take a big share of the butter pro-
1uction, and we can only hope to
gain foreign and eastern markets by
having for them standard high grade
quality, absolutely pure. Let me fur
ther hope that Idaho will follow the
lead of California, and that the next