The theocrat. [volume] (Zion City [i.e. Zion], Ill.) 1914-1949, 1916-06-03


and capped first, and in this way it is
prevented from exposure to the air, or
foreign substances, after pasteurization.
Proper pasteurization consists of
placing milk under temperature of
from 142 degrees to 145 degrees Fahren-
heit, and keeping it at that degree of
heat for from twenty to thirty minutes,
after which it is rapidly cooled to tenn
perature below so degrees. This pro-
cess destroys about SO per cent. of all
germs in the milk.
How many people know that tuber-
culosis is common disease among cat
tie? In November, 1914, 1911 tuber-
culosis COWS were taken out of one of the
most celebrated certified dairy herds in
the country, consisting of 632 animals.
In December, ~ were found in a herd
of sc in model dairy, where every
expense and precaution had been taken.
Milk may contain the germs of tuber-
culosis derived either from the cow or
from consumptive handler.
Outbreaks of diptheria, scarlet fever,
and other diseases have frequently been
traced to the carrier through the milk
supply. One leading authority has col
lected records of BIT outbreaks of ty-
phoid, traced to raw milk; also 125 cpl
denies of scarlet fever to the same
source.
At Richmond, California, recently
twelve cases of typhoid fever were
traced to the head mixer of large dairy
supplying the town, and who at the time
was taken down with the disease. The
same dairy supplied milk to the town
of Berkeley, where no epidemic devel-
oped. The Richmond supply was sold
raw, while that of Berkeley was past
eurized.
The claim is made, by persons who
have made a careful investigation of the
subject, that no epidemic of disease has
ever been traced to pasteurized milk.
But few people are aware that there
are but two creameries in the State Of
Illinois which pasteurize milk in bottles
Zion Creamery, and the Weber Dairy
Company, at Joliet. Even in the large
cities of Chicago and Milwaukee, there
are no companies using this method be-
cause of the expense involved in the pro-
cess, and the high price which milk past
eurized in this manner brings on the
market anywhere else than in Zion City.
The masses of the people simply would
not pay the price. The nearest COM
panies using this method are the Weber
Dairy Company, at Joliet, Illinois, the
Crown Dairy Company, at La Crosse,
Wisconsin, and the Collins Ice Cream
Company, at Huntington, Indiana.
The milk sold by Zion Creamery is
what is known to experts as "Grade A,
pasteurized in bottles" and selling at
the standard price of ten cents quart.
This grade is sold by Zion Creamery,
however, at eight cents a quart,
A booklet, entitled Safeguarding Ma
lures Most Valuable Food, Milk" pub
lished recently by the New York Milk
Committee, says, among other things:
'Pasteurization is positively necessary
for all milk, for the sake of
safety. 1t is the only guarantee. - s. =
Grade A milk, pasteurized at 10 cents
per quart, has the highest public value
because of it's safety, decency, and
price"
In Zion Creamery, the milk is first
clarifed-that is, by a process of ma
chinery, all minute dirt particles, which
may have fallen or blown into it, are re-
moved.
Statistics show that more children die
from intestinal disease than from other
causes. Dirt bacteria, harmless to
adults, irritate and infame the intes-
tines of children.
The clarifier is a wonderful machine
which removes all foreign substances,
even those to small for the eye to see.
The milk goes in at the top, is revolved
at high speed and comes out below, free
from dust and dirt, the machine retain
ing such sediment as it may have con-
tanned, in a chamber for that purpose.
However, the clarifier does not remove
disease germs. This is accomplished by
the pasteurization process, previously
referred to.
The bottling and Gaping is done by a
sanitary process of machinery, during
which the human hands never come in