248 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



high enough, there will be a change In the albumin and casein, and certainly 

 a destruction in the enzymes. There are three conditions that render the 

 pasteurization of milk impractical from a commercial standpoint, if a perfect 

 milk is to be served: 



First. If the milk is pasteurized at the creamery, and their lack of proper 

 skill and integrity makes it impractical. 



Second. If the milk is pasteurized in the city, the increase in the number 

 of bacteria from the farmer to the city increases the number of bacteria, and 

 consequently the milk is more liable to the putrefaction, above referred to. 



Third. There is no positive way of knowing or no physical change in the 

 milk that absolutely guarantees that the product has been so treated, and can 

 only be determined after a day or two when the milk is all consumed and the 

 harm done, and in this case, the digestibility of the milk is impaired and is 

 not as safe as pasteurized milk. 



To my mind the great quantity of milk consumed by large cities can never 

 be properly guaranteed as clean, pure milk unless there is a physical change 

 in the milk, and this must be brought about at the creamery ; such change not 

 to affect the component parts of the milk ; to have no effect on the enzymes, 

 and when the product becomes old it should develop a lactic ferment. 



Concentrated milk is a milk from which three-fourths of the water has 

 been removed. This is the object at the creamery, and the removal of B. coli 

 and all pathogenic ferms are mere incidents; the force at the creamery have 

 but one object in view the removal of the water and the reducing of the 

 product to a certain specific gravity. Concentrated milk when it becomes 

 old invariably produces a lactic ferment. The fat globules are the same in 

 concentrated milk as in the normal milk. The enzymes are unchanged and the 

 digestibility is not impaired, and in no instance in the many tests has there 

 been any sign of a putrefaction as the product becomes old. 



Trusting I have furnished you some information that will be of value, and 

 if you would like to have any data confirming what I have just written I will 

 be pleased to send it, as we have reports from scientists of recognized ability. 

 Yours, very truly, 



C. H. CAMPBELL. 



THE CREAMERY PACKAGE MANUFACTURING Co., 



Chicago, III., November 11, 1910. 

 THE WASHINGTON CHAMBER OF COMMERCE, 



1202 F Street NW., Washington, D. C. 



GENTLEMEN : Your favor of the 5th instant, with list of questions, received 

 and very carefully noted. We attach hereto this list with our answers. We 

 . have given you the very best information we are able in this connection with- 

 out prejudice from the standpoint of being interested in the manufacture and 

 sale of pasteurizing machines. 



We are in pretty close touch with this situation throughout the country and 

 believe that our advioes can be considered of a conservative character. 

 Very truly, yours, 



CREAMERY PACKAGE MANUFACTURING Co., 

 H. B. OSGOOD, Sales Manager. 



INFORMATION DESIRED BY SPECIAL COMMITTEE APPOINTED BY THE WASHINGTON 

 CHAMBER OF COMMERCE TO INVESTIGATE THE MILK SITUATION OF THE DISTRICT 

 OF COLUMBIA. 



1. Please state the advantages of pasteurization. 



Destruction of lactic-acid bacteria, insuring keeping qualities; also destruc- 

 tion of disease germs, protecting health. 



2. What valid objections have been presented in opposition to pasteurization? 

 No valid objections to proper pasteurization have ever been presented. It is 



claimed by some who are opposed to pasteurization that it acts as a cloak for 

 all sorts of improper care and handling of milk. We believe, however, you are 

 considering this from the standpoint of milk handled under modern sanitary 

 conditions and pasteurized in accordance with the most approved methods. 



3. What is the cost of pasteurizing milk per pound or per gallon? 



About one-eighth cent per quart. The cost is dependent to a large extent 

 upon the amount of milk handled and the cost of fuel, etc. 



