The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1925-02-04
WEBSTER COMES TO DEFENSE Of
PROPOSED PASTEURZATON LAW
STATE DAIRY INSPECTOR ANSWERS DIRECTIONS VOICED
BY w. o. BOHART IN THESE COLUMNS SOME
TIME AGO-EXPLAINS MEASURE

long life in scientific research and
the work which he did, not only for
agriculture but for humanity in gem
eral, is almost without a parallel. All
of the great work done in bacteriOl-
ogy has sprung from his discoveries.
He discovered the cause and found the
remedies for many plant diseases and
saved the milk industry of France
from destruction. He discovered the
causes Of. fermentation, of the de-
Ecomposition of animal and vegetable
substances and of contagious and. In
fectious diseases. Why does milk
,sOur?. Why do. people contract dis
eases by being Exposed" to them,
either by contact with others having
the diseases or by simply. visiting a
house where people have been sick
with them? People used to say th&
those diseases were catching" Why
were they catching? Nobody knew
until Pasteur found out and told peo-
: pie what he had learned.
t Pasteurization is the destruction by
heat of the Heterogeneous which
| are found in all living matter, animal
or vegetable. Pasteur's first expert
: ment with heat as a germicide was
/. with wine. He found that by heating
: wine to a certain, temperature and
s holding it at that temperature for a
certain length of time and then cool
> ing, that fermentation could be stop
ped. He afterwards extended his
s work to comprise many different sub
jects, including rabies in dogs and
: tuberculosis in man. He found that
S the cause of contagious or infectious
e diseases lay in bacteria OF germs, and
It that heat would destroy those micro
/ organisms. His discoveries and meth
e DDS have been carried to many lines
J. Of work and particularly to dairying
ID In most large cities nearly all the
milk used is required to be pastcur-
lied. In New York City all milk
except what is known as certified
10 milk, is pasteurized. The law re,
& quires this. Ninety-eight per cent il
is -pasteurized.
n The methods of pasteurization mos
le commonly used in dairy work are
al these: (1) The holding process, BY
which the milk or cream is heated t.
1t 145 degrees Fahrenheit and held a
that temperature for not less than g
IL minutes. (2) The flash method, b.
r which the temperature is raised t.
ne $50 or 1876 degrees Fahrenheit but j
IL only maintained for from 80 second
to a minute. (3) A system by whicI
the cream or milk is heated to
temperature CT ITO degrees Fahren
r heit or more and held at that poin
ri for al least 10 (ten) minutes. A
is three Of these methods destroy tn
oh disease producing germs and nearl
he, all other forms of bacteria. Some
a times some of the spore bearing form
survive these temperatures, but the
are mostly molds and do not produC
diseases. The third method is en-
ployed by all creameries in Albert
y Canada. The government will not i
sue a certificate for any butter unleI
the cream from which it is made
pasteurized at this temperature I
We higher. The Storch test is used
lu determine whether or not pasteuriz
ton is complete at a high temper
Iture. New Zealand requires the san
method, and Denmark by law requir
q temperature of at least 176 degre
s. Fahrenheit.
Mr.. Bohart is in error when
1 states that pasteurization makes t
"A milk less easily digestible. All a
thorities agree that the chemical cor
position Of milk treated by the orc
a"' nary method of pasteurization is u
changed, with the exception cf Wit
'he mine c, the anti-scorbutic vitamir
which is very susceptible to he;
Milk contains only a small amount
w this vitamine and children fed
COWS milk should be fed a Jul
or tomato juice to prevent scurv
whether it is pasteurized or not. IS
McCOllum's "Newer knowledge
Nutrition
I viii now come to some Of t
"absurdities" to which Mr.. Boha
says / treated my audience at Boz
man. He refers to the "extrav
~ gance" Of feeding a herd of hogs
butter. / had to laugh when l re
that. Of course / never made a
such statement as he credits me WI
a