DAIRY MEETING. II7 



Dairymen's Association, and that is the matter of sterilization 

 or cooking of millc products. This subject has been discussed 

 in medical and sanitary journals to a considerable extent. Many 

 physicians believe that tuberculosis and other diseases may be 

 transmitted from the cow to the human being through the 

 medium of milk. Xow if this is true it would seem to me that 

 the time had arrived when we should devise some means whereby 

 this danger may be avoided. Many dairymen raise their milk 

 and cream to a high temperature. I know many good dairy- 

 women who boil their milk before making cheese, and to my 

 taste the cheese is much improved thereby. They claim that 

 they meet with a readier sale and get a higher price for it on 

 account of the procedure. Creameries raise their milk to a tem- 

 perature of 160 degrees F. before separation, presumably to keep 

 it from souring. This leads me to the question. Why would 

 it not be well to raise these temperatures to the boiling point, 

 the temperature required to destroy disease germs? Why 

 would it not be well as a practice to sterilize milk and cream 

 before manufacturing into butter? If you will consider, you 

 will see that this item of dairy products is about the only item 

 of food which we can take from the animal kingdom that we 

 consume in a raw state. It seems to me that it would be just 

 as well to have this come to us in a cooked state. I see no 

 reason why it should injure the palatability of the product. 



I hope the Association will pardon me for devoting this time 

 to the consideration of that subject. I thought it might be well 

 to discuss the matter, and if found practicable to invite the 

 inventors of dairv machinerv to devise some means bv which 

 milk products can be quickly and economically sterilized. 



Again, I extend to you a cordial welcome. May your stay 

 with us prove pleasant and profitable. 



