The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1922-04-07
HEALTH BULLETIN /
CITY OF ELY
by OWEN w. PARKER. ND.
Health Commissioner

Following is the third section in
milk as a factor in the Nations
Health, by j. A. Townsend, surgeon
of U. S. Public Health Service.l
Pasteurization.
In 1860-1864, when Pasteur dis
covered that abnormal fermenta-
ton and souring of wine could be
prevented by applied heat, he little
thought what a boon such step
would become in the milk industry.
1t was not until % years later that
heating of milk for infants was
advocated by the chemist Soxhlet,
and succeeding experiments have
developed the modern Pasteuriza-
ton methods as are known today.
Universal milk Pasteurization
would be signal step in prevent
i've medicine. The process is be-
coming continually wider in its
application, as its value is becom-
ing better known.
Pasteurization is of special NOM
ent in creameries, where commod-
tiles from numerous outlying dair-
les are brought in to a central
plant and there mixed before being
bottled and delivered / have Wis
tied creameries where milk, from
a radius of one hundred miles, flow
ing in from three hundred diaries,
met on common ground in the mix
ing vat, bringing the purest milk
produced to the level of the dirti-
est, and so the use of applied heat
at the distributing point is most
important.
1t is most valuable guarantee
when individual inspections assume
such magnitude as to make such
procedures impossible as a means of
municipal control. For example; in
New York City in 1912, the milk
supply averaged 100000 quarts
daily. This milk came from A.
600 farms in six states and was the
product of about $4,000 cows.
Some of it had to be transported
four hundred miles or more. It
was estimated that $4,000 people
were engaged daily in handling the
milk supply of that city.
In brief, there are two methods
of Pasteurizing milk:
lA) The Flash" Process-The
milk flows from the receiving tank
to the Pasteurizer, where it is heat
ed at a temperature of 178 degrees
+. momentarily and then cooled to
35-40 degrees F.
OBJ The Holding" Process
This differs from the Flash process.
in that the milk is heated only to
l45 degrees F., but is kept at that
temperature for thirty minutes. It
is then cooled as in the Flash pro-
cess.
Pasteurization in bottles is prac-
ticed on small scale and is the
ideal method, as thus reinfection
from Pasteurization to the consum-
er is prevented.
Farm Pasteurization at the aver
age local dairy is most uncommon,
due to the lack of its appreciation
and the disinclination to incur the
expense of such equipment. When
it is done, credit is given by the
dairy-man to it's use more as a pre-
sentative than bacteria destroyer.
There are a number of Pasteurizers
on the market for the dairy farm
and for the home.
While it is duly appreciated that
Pasteurization, when properly ac-
complished, renders inert 80 per
cent of the bacteria content, it is
not, in itself, solution of the milk
question, nor must it be regarded
as the all-absorbing factor in pure
milk production. 1t "purifies" milk,
but has no influence on the steps
which should be taken to render
milk pure. 1t is a sense of false
security to depend entirely on
Pasteurization, as the Flash" and
Holding" temperatures and time
intervals are so valuable at differ
ent plants, without constant inspec-
tions. Pasteurization should be re-
garded as an adjunct in the "pure
milk business" and a link in the
chain of endeavor.
Rapid cooling of the product is
necessary to make Pasteurization
most effective, and, in any event,
milk should be cooled Immediately
after being received from the COW
Ito keep down the bacterial COUNT
and conveyed to the consumer as
soon as possible. No matter what
conditions prevail at the rural farm,
cooling, in one way or another,
may be easily accomplished, from
the method of placing the cans of
milk in cold water to the purchase
of special apparatus for aeration
and cooling. Cooling is another
most important safeguard against