250 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



this has been settled by the Department of Agriculture. The Dairy Division 

 recommends that all commercial milk should be pasteurized for 30 minutes 

 at 145. As this is an invention of the writer, all he can say is that he is 

 proud that the Government recommends his work. 



2. This question has to be answered by physicians. All I can say is that 

 99 per cent of all physicians do not know the first thing about milk, and there- 

 fore I am not in a position to criticize either raw milk or pasteurized milk. 



3. The cost of pasteurization of milk depends entirely on the quantity of milk 

 that is handled and on the process used. 



We naturally are steadily working along the lines of reducing the cost of 

 operation, and on the very latest machines which we are building the cost for 

 steam and refrigeration is only a small percentage of what it has been up to 

 the present. 



The cost of pasteurizing, therefore, of 1 quart of milk is only a very small 

 fraction of a cent in large plants. 



4. This is a question to be decided by the man who sells milk. 



5. Our perfect pasteurizers, 12,000 pounds capacity per hour, cost $5,000 per 

 machine. However, it is necessary to have refrigerating plants in connection 

 with this machine, and therefore the price will naturally be a great deal higher. 



6. Pasteurizing plant installed, with refrigerating machine necessary to take 

 care of the milk, varies according to its size. We build plants from 3,000 

 pounds per hour' up to 12,000 pounds per hour. We have one at Mr. Oyster's 

 plant in Washington, D. C., of about 6,000 pounds per hour, and a plant of 

 that size, including refrigerating machine and boiler, is worth between $15,000 

 and $18,000. For a 12,000-pound plant the cost of the pasteurizing outfit, with 

 refrigerating machine, etc., would amount to between $25,000 and $30,000. 



7. The only way to protect the public against all kinds of infection from the 

 filth that is found in all milk, except in certified milk, is to pasteurize it. It 

 is a shame that in cities like New York and Boston there were epidemics of 

 considerable extents this last week, due to infection through raw milk. In 

 New York there was a typhoid-fever epidemic of over 400 cases, and in Boston 

 the scarlet-fever epidemic had over 800 cases. When it comes down to deter- 

 mine if it is better for a city to have such epidemics or to heat such milk, then, 

 in my judgment, there is only one answer, and that is to pasteurize the milk. 



For myself, as a specialist on milk, I would not dare to feed my own children 

 on raw milk even if it is certified, and I am happy to say that I have brought up 

 children as strong as anybody can have, and all they ever got was boiled milk. 



8. We believe that in the United States it is better to have individual pasteur- 

 izing plants that is, handled by individual concerns. 



The milk business, as a rule, is to-day in the hands of a great many ignorant 

 people, and there are only a very small percentage of men handling these prod- 

 ucts who have any brains at all. Therefore the few that have intelligence should 

 be separated by the communities in which they live, and the others have no 

 right to be in business and sell their low-class products. 



I am personally afraid that if pasteurizing plants would be run by cities it 

 would not be satisfactory. If they would be in charge of a high-class chemist 

 or engineer it would be a different proposition. 



9. Our Mr. Willmaun is the inventor of the pasteurizing process of heating 

 milk continuously for 30 minutes at between 145 to 150 F. We have men- 

 tioned above that the Government is recommending this process ; therefore we 

 have nothing else to add. 



10. From my experience with my own children I never found that raw milk 

 agrees better with them than pasteurized milk. 



11. Pasteurized milk has the same taste, like good raw milk, while condensed 

 milk has been subjected to such high temperatures that it always has a cooked 

 taste. Further, the pasteurized product is sold fresh, while condensed milk is 

 sometimes very old before it is consumed. It is always better to get an article 

 as fresh as possible, because there may be some chemical changes that may 

 take place with the age, although we have no scientific proof that such is 

 the case. 



Some of the milk powders are made from high temperatures, and in nearly 

 all of them the casein has been denaturalized, and therefore is not as easy to 

 digest as casein in pasteurized milk. The sugar, salts, and fats, and powders 

 are naturally not changed. 



12. Pasteurization preserves milk for a certain length of time, and if it is 

 properly cared for it will keep a few weeks. The hospitals of the Panama 



