The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1924-09-25
Why Is Pasteurization
Necessary?

Milk was intended by nature to
pass directly from the udder of the
mother into the stomach of the off
spring, hence, as it comes from the
udder it is in perfect condition for
immediate digestion 1t is warm,
liquid, all its different parasitic
fats, the water, the mineral mat
ter, the casein-being thoroughly
mixed ready for immediate use.
1t is not possible to put any food
in such disable condition and at the
same time make it keep indefinitely;
in fact, milk begins to deteriorate
from the second it is drawn from
the udder and exposed to the air.
Indeed, there may come with it from
the udder of the unhealthy COW
germs of disease such as tuberculo-
sis, probably few in number, but,
given chance to grow, these in
crease almost beyond the power of
the mind to conceive. The instant
the milk is exposed to the air or put
into utensils necessary to hold it,
it begins to receive all manner of
germ life to make it unsafe unless
pasteurized. One single dirty hair
from cows bag, one tiniest speck
from the hands of the mixer, can,
under favorable conditions and in
a comparatively short time, make
the milk unfit for use.
Shall we illustrate? In doing this,
let us be free to acknowledge that
raw milk may or may not be dam
gerous, it may or may not contain
the germs of typhoid-but, to go on
with our illustration: Far north in
Vermont there is home where
typhoid, that dread scourge, has en-
tered. There the father must at the
same time take care of the sick
and carry ON his farm work, in
Guiding the milking and sending out
Of the milk that goes to New York
markets. Or, over in Kansas, there
is a typhoid home and the milk
goes into Kansas City. Many of
these cases have happened and are
happening all over the United States.
This illustration holds good for any
community. Now, then, it is time to
remember that the average case of
typhoid fever costs over $500, not
taking into consideration the grief,
the misery, the death, the break
ing up Of homes. Remember right
here again that milk is an essential
entitled to have it pure and good.
From the hand of the mixer, or
by means of the ever-present fly,
the germs of typhoid can go with
amazing directness into the milk.
and from the instant they arrive
there they begin to grow and grow
and grow. Every second the milk
stands in the pail; every second of
the journey into town; every second
of the railroad journey; in short,
every second up to the time when
the milk is pasteurized, this growth
will continue. 1t may only be stopped
and that temporarily, by cooling to
40 or so degrees, but the germs are
ready to take up their onward march
the instant the temperature rises.
They are not dead-they are only
asleep. Pasteurization kills them If
the milk is not pasteurized, it goes
into the mouth of the babe in
arms, the little child or adult, carry
ing with it the germs of typhoid
which it got in far Vermont or out
in Kansas or some other place, and
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nurse, the loss of time or death and
the undertaken, and then the bills.
Pasteurization steps in between to
destroy utterly the typhoid germs,
the scarlet fever, diptheria and many
other germs there may be in the
milk that are harmful and elimin-
ates that danger.
Pasteurization is used to make
good fresh milk safe to use in your
home. Milk may be only two hours
old and yet, unless pasteurized, it
may not be safe TO use.
For sale by The Lambertville
Dairy CA. & G. N. Kirby distribu-
tors and agents for the Castanea
Dairy Co, of Trenton, N. J. 10 Cor
yell Street and 6S York Street, Lam
bertville, N. j.
Open to 6 Z. M.
Milk, Cream, Cottage Cheese, Salt
and Sweet Butter, and Walker Cor
don Certified Milk.