2S8 Report of Farmers' Institutes 



to give sufficiently high temperature to pasteurize under ordinary 

 factory conditions. However, if the cheesemaker is inclined to be 

 negligent, the double jetting system is more likely to be used 

 consistently. 



The investigation of skim milk pasteurization was not extensive 

 enough to warrant definite conclusions. The one skimming sta- 

 tion visited was not securing satisfactory results because too low 

 temperatures were used. 



The cost of pasteurizing whey has been- found to be between 

 one-half cent and one cent per 100 pounds of whey.* One manu- 

 facturer operating thirteen factories was found who charged five 

 cents per 100 pounds of cheese. This is approximately one-half 

 cent per 100 pounds of whey. Another manufacturer charged 

 one cent for each lOO pounds of whey. 



Further information on the subject of pasteurizing dairy by- 

 products may be found in the following publications : Herns, 

 Frank and Publow, G. G. " ISTotes on Cheddar Cheese Making," 

 Ontario Dept. of Agr., Dairy Branch, Bui. 183, 1910; Farring- 

 ton, E. H. and Hastings, E. G. " The Pasteurization and In- 

 spection of Creamei-y and Cheese Factory By-products," Wis. 

 Exp. Sta., Bui. 148, 1907; State Livestock and Sanitary Board, 

 Commonwealth of Penn, Circ. Ko. 28, "Pasteurization Device for 

 Use in a Creamery," and Circ. 31, " Pasteurization of Skimmed 

 Milk," Rept. of the Third Dominion Conference of Dairy Ex- 

 perts, Dept. Agri., Ottawa, 1911; Russell, H. L. ''The Spread of 

 Tuberculosis through Factory Skim Milk with Suggestions as to 

 its Control," Wis. Exp. Sta., Bui 143, 1907; the Rept. of the 

 kN. Y. State Commission for the Investigation of Bovine Tuber- 

 culosis, 1915. 



A bulletin is being prepared for publication by the 'N. Y. 

 Agriculture Experiment station which takes up more fully the 

 discussion of the work summarized here. 



* Ont. Dept. Agri., Dairy Branch, Bui. 183, 1910. 



