THE MILK SITUATION IN THE DISTBIOT OF COLUMBIA. 249 



4. Should this cost, In your judgment, properly add to the retail price of 

 milk? 



No. The saving in other directions offsets it in the increased volume of 

 business, and the practical elimination of losses from sour milk more than 

 makes up for the cost of pasteurization. 



5. What is the cost of an efficient pasteurizing machine with its accessories 

 and of what capacity? 



With a capacity of 4,000 pounds per hour, about $2,500. 



6. What is the estimated cost of a pasteurizing plant completely installed? 

 With a capacity of 4,000 pounds per hour, $5,000 and up, depending upon 



whether this question is intended to cover equipment for bottling, refrigerating 

 machinery, etc. 



7. Is compulsory pasteurization, in your judgment, feasible and advisable? 

 Yes. There is no reason at the present time why the city milk plants, from 



largest to smallest, can not be equipped with proper pasteurizing machinery at 

 a cost within their means if they have sufficient capital to properly handle their 

 business. 



8. Would you recommend the establishment of a municipal pasteurizing plant 

 (or plants) if compulsory pasteurization be insisted upon, so far as concerns 

 milk and milk products consumed in the District of Columbia? 



No ; we do not believe that a proposition of this sort can be successfully and 

 economically handled by municipal government. 



9. At what temperature and for what length of time should the milk be 

 heated in the pasteurizing process to produce the best results? 



One hundred and forty-five degrees Fahrenheit for 30 minutes. 



10. Is pasteurized milk, in your judgment, more or less easily digested than 

 raw milk? 



If properly pasteurized at 145 F., there would be no difference whatever. 



11. What advantages has pasteurized milk compared with modified condensed 

 and powdered milk? 



Pasteurized milk and other kinds of milk mentioned are so different in char- 

 acter that there is no basis of comparison. 



12. Does pasteurization tend to preserve milk? 

 Certainly, as the lactic acid germs are destroyed. 



13. Is it necessary to preserve the same precautions with pasteurized as with 

 raw milk? 



Certainly. 



14. Are there a number of efficient makes of pasteurizing machines? 



Only three that have undertaken to embody the latest principles of pasteur- 

 izing and holding. 



15. Is there, so far as you know, a monopoly controlling the production or sale 

 of pasteurizing machinery? 



No. Manufacturers of these machines are all independent of each other 

 and in keen competition. 



16. In your judgment would compulsory pasteurization dispense with the 

 necessity or feasibility of applying the tuberculin test? 



A reply to this question we think would depend entirely upon the final con- 

 clusions of scientific authorities as to the efficiency of the tuberculin test. 

 It is our understanding at the present time there is a very wide difference of 

 opinion on this point. So long as there is any question as to the efficiency 

 of the tuberculin test in our judgment all milk should be pasteurized. 



17. What maximum temperature should be prescribed for the preservation of 

 pasteurized milk? 



From 35 to 40 F. 



DERBY, CONN., November 15, 1910. 

 CHAMBER OF COMMERCE, 



Washington, D. 0. 



GENTLEMEN : We have your favor of November 5 asking us to answer ques- 

 tions with regard to pasteurization. 



The writer does not care to give you any information for the simple reason 

 that there are quite a number of questions that we feel should not be answered 

 by us. 



For instance, your question 1 : " State the advantages of pasteurization." 

 Although we are expert engineers on milk, we leave it up to the medical au- 

 thorities to decide if pasteurization is an advantage, but as far as we know 



