THE PASTEURIZATION OF MILK 



pasteurizer was the improvement of the flavor and 

 quality of butter, the manufacture of whicli is such 

 an important industry in that country. The pas- 

 teurization of the cream used for butter is there 

 generally practised, and it is subsequently ripened 

 by the introduction of a pure culture grown in the 

 laboratories in order to secure the most desirable 

 texture and flavor. These methods have resulted 

 in the production of a butter in Denmark which is 

 considered to be a standard article. The indus- 

 try has grown remarkably and its products are 

 shipped to England and other parts of Europe in 

 normal times, and have also, in times of shortage, 

 been shipped to the United States. 



When it became appreciated in Denmark that 

 the spread of bovine tuberculosis was a danger- 

 ous menace to the dairy industry, a law was passed 

 requiring that milk whey, etc., which was fed to 

 calves, swine and other animals must be heated 

 before being fed in order to prevent the spread of 

 this disease among the growing stock. This 

 proved so useful in accomplishing its object, that 

 similar laws have been passed in various states in 

 this country. Vermont and Pennsylvania have 

 such laws in the East. Strange to say, many of 

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