98 THE BOOK OF BUTTER 



that constant storage in icy temperature does not destroy 

 the virulence of butter which contains dangerous tubercle 

 bacilli." 



Lumsden 1 states that Bruck found that Bacillus 

 typhosus would live as long as twenty-seven days in milk. 

 Lumsden adds, " Under ordinary conditions, however, 

 it would seem that the presence of many vigorous sapro- 

 phytes, the washing out of the large numbers of bacteria 

 in the buttermilk, and salting, would lessen the chances 

 of the B. typhosus remaining in the butter, and it is 

 improbable that butter frequently plays much part in 

 the spread of typhoid fever." 



Lazer 2 reports that Heim found Bacillus typhosus active 

 after remaining in butter three weeks. However, Lazer 

 himself did not find this organism active on the seventh 

 day. Lazer 2 also states that the cholera micro-organism 

 could not be recognized after remaining in butter five days. 



71. Pathogenic micro-organisms in margarine. 

 Margarine also contains the dreaded organism of tuber- 

 culosis. Briscoe and MacNeal 3 show the results of seven 

 studies along this line, in the table on page 99. 



It would appear that not so many organisms of 

 tuberculosis are in margarine as in butter. This may be 

 accounted for by the fact that many brands of margarine 

 are composed largely of vegetable oils, and also it 

 should be noted that many of the above analyses were 

 made before the days of pasteurization. 



1 Lumsden, Leslie L., The Milk Supply of Cities in Relation 

 to the Epidemiology of Typhoid Fever, U. S. Hygiene Lab., 

 Bui. 41, p. 151, 1908. 



2 Lazer, H., The Behavior of Bacteria of Typhoid Fever, 

 Tuberculosis and Cholera in Butter, Exp. Sta. Rec., Vol. 3, p. 423, 

 (abs. from Zeitsch. of Hygiene, 10, pp. 513-530), 1891. 



3 Briscoe, Chas. F., and MacNeal, W. J., Tuberculosis of 

 Farm Animals, Univ. of 111. Agri. Exp. Sta., Bui. 149, p. 329, 1911. 



