Western news and the Libby times. [volume] (Libby, Mont.) 1920-1933, 1929-09-05
CHEMICAL CHANGES IN COWS
MILK BY PASTEURIZATION

Dr. Phillip Rupp, chemist to the
dairy division of the United States
department Of agriculture, summar-
ICES the chemical changes by reason
Of pasteurization as follows:
81. Milk pasteurized by the hold
err process at 145' Fahrenheit for
thirty minutes does not undergo any
appreciate change.
%. The soluble phosphates of lime
and magnesia do not become insolu-
BILE. At 1550 F. the quantity of phos-
phoric acid, lime and magnesia in the
serum of both raw and pasteurized
milk are practically the same.
-. The albumen does not eoagulate
at 145 f.
"a The time required for coagulat-
ing the casein by rennin is slightly
less in milk pasteurized at tempera-
lures up to 149' F. than it is in raw
milk.
90. The acidity, as determined by
titration, is slightly diminished in
pasteurized milk"
Pasteurization has no deleterious eff
feet upon vitamines A, B, D, and E.
Vitamine D is the anti-ricketic vita
mine. The original source of vita
mine ID is apparently green vege-
tation and through the consumption
of green vegetation by cattle it gets
into that animals milk supply. This
vitamine is one Of the most important
of all vitamines 1t is necessary for
the growth of children. A lack of this
vitamine in the diet of adults is as
ISOLATED with lack of resistance to in
lection and slow healing of fractured
bones. The chief source Of this vita
mine is the fat Of milk, the leafy
vegetables and the yolks of eggs. AS
has been previously stated pasteuriza-
ton does not destroy or in any way
impair this yitamine so that children
or adults partaking Of pasteurized
milk are insured of all the benefits
of this most important vitamine just
the same as in partaking of raw milk.
The only vitamine which is effected
by heating is vitamine G, or the anti
scorbutic vitamine, and at that it
withstands considerable heating in an
acid solution and most milks have an
acid reaction. This vitamine Is found
especially in citrus fruits, in leafy
vegetables and tomatoes. Only very
small amounts of this vitamlne are
found in milk No matter whether
raw milk or pasteurized milk is fed
children, in order to supply proper
amount of this vitamine G, their diet
must be supplemented with tomato
juice, fyAvegetables or one of the
citrus fruits.
Proper pasteurization of milk there
fore does not destroy the food value
of milk. Neither does pasteurization
destroy the cream line of milk, pro-
vided the milk is properly pasteurized,
Immediately cooled and kept cool after
pasteurization.
Some people at times complain that
it is difficult to whip pasteurized
cream. If it is difficult to whip cream
it is due to lack Of acidity of that
cream. That is the reason why old
cream whips better than fresh cream.
In the process Of souring the Tactic
acid organisms act on the milk sugar
splitting it up into different COM
pounds, one of which is Tactic acid.
Old cream contains more Tactic acid
than fresh cream. If there is any diff
ficulty in whipping cream the addi-
ton Of drop or two of lemon juice,
providing the cream is good and cold
will ordinarily make the cream easy
to whip.
If pasteurization does not cause any
appreciable chemical change and does
not impair the food value Of milk but
simply renders that milk a safe food
product, why then should there be any
objection to Dissemination when the
health of children and the health of
the entire community may be jeop-
ardized by reason Of non-pasteuriza-
ton Of their milk supply?
tSignedA w. J. BUTLER,
State Veterinary Surgeon.
The office doesn't often seek the