SEVENTH ANNUAL YEAR BOOK— PART VIII. 



355 



spread of tuberculosis by the use of the butter made from tuber- 

 culous milk. None of these objections are well founded. If heating 

 skimmed milk makes it stringy and ropy it is because the milk was 

 nearly or quite sour before being pasteurized, a condition in which 

 it ought not to come to the creamery. The heated milk does not 

 sour quicker than the unheated. More than half the creameries of 

 the State practice the heating of skimmed milk for the very pur- 

 pose of lengthening the time that it would keep sweet. If heating 

 milk makes calves sick, it is fed to them hot and they are scalded. 

 The heating of skimmed milk does not lower the feeding value of 

 the milk whatever. Lastly, the germs of tuberculosis do not thrive 

 in butter, and are seldom found even in the fresh butter immediately 

 from the churn. 



The law requiring the pasteurization of skimmed milk is a proper 

 law, and while it does not, by any means cover the whole of a diflBcult 

 problem, it is a considerable step in the right direction, and the creameries 

 of this State should render cheerful obedience to the same The Dairy 

 Commissioner is required to enforce this statute, and expects to do so. 



TABLE No. 1. 



Showing average monthly price of fancy Western Creamery Butter in 



New York Market. 



