210 AGRICUI.TURE; OF MAINE. 



without influence upon the chemical condition of the milk, ex- 

 cept in the destruction of the so-called enzymes. If milk is 

 pasteurized at very high temperatures the albumen begins to 

 coagulate. The change occurs at about 185 degrees Fahrenheit. 

 When you get the temperature above 150 the albumen begins 

 to coagulate, and then the milk will have a cooked taste. 



Question: If pasteurized milk has been kept a long time, 

 would the results of using be more disastrous than from raw 

 milk which had been kept a long time? Will there be a danger 

 from the acid condition of the raw milk? 



Answer : The pasteurized milk will have the advantage in 

 that the disease germs have been destroyed. 



Question : Regarding the use of clarifiers, offered by the 

 separator companies, can we run our milk through the clarifiers 

 and avoid the need of its being pasteurized? 



Dr. North : Specifically, I would not advise putting the 

 milk through the clarifiers. In New York most of the clarifica- 

 tion is done at the shipping stations. I would not advocate it 

 for every farmer; clarification by the dealers is as far as I 

 would go. There is rather a marked prejudice in the minds 

 of the producers against some of the things that are being 

 advocated in the city. Farmers as a class are inclined in testing 

 the milk for bacteria, to think this is sufficient. This new 

 scheme for grading has been proposed for legislation in New 

 York State, and has been proposed in New York City. I as- 

 sume, as our point of departure, that we must take it for 

 granted that the farmers look upon the production of milk as 

 a business, and in guaranteeing this milk they want to create a 

 market for it. The people of the city prefer to buy guaranteed 

 milk. I heard an old farmer say, "These deaths of the children 

 in the city do not interest me; if I cannot make enough money 

 to take care of my own children, they suffer. We are looking 

 after our own children." 



We are looking upon this milk question from the point of the 

 producer and not from the point of the consumer. It seems to 

 me that you must look at this from a business standpoint, and 

 if you study it closely, you will see that it is for your financial 

 advantage, leaving out the question of decency, from the point 

 of sanitation. I maintain that if you look at it from a business 

 standpoint, that pasteurization creates a market for your milk. 



