214 PASTKURIZATION 



are (Icstroycd. It takes away from the enemies of butter the 

 opportuiiit}' ol i)r()clainiing that (Usease may Ik- transmitted to 

 the huiraii lamil)' through this article of diet. There is less 

 danger of transn^itting disease through butter than through any 

 other dairy product. 



The senior author has been for more than thirty years engaged 

 in the butter business in various capacities, from manufacturer to 

 conductor of investigational work, and has never known of a 

 case where any disease was transmitted through butter, from 

 either pasteurized or raw cream. It has been demonstrated in 

 all parts of the world that raw or unpasteurized milk will transmit 

 bacillus typhosus. The iirst epidemic of typhoid iaycr which 

 was traced to infected milk was one occurring at Penrith in 

 185S (Taylor). Since that time cases have become so numerous 

 that almost all municipalities insist upon eihcient pasteurization 

 of milk. 



In adflition to the effect that pasteurization may have on 

 butter, pasteurization of the skim-milk and cream puts both the 

 skim-milk and buttermilk in a condition where there is no danger 

 of transmitting disease to animals. 



Disadvantages of Pasteurization. — The disadvantages of pas- 

 teurization are, first, the cost of installing equipment, and, second, 

 the additional cost of operation. Due to the increased cost of 

 labor in recent years, it is dilhcult accurately to estimate the cost. 



Advantages of Pasteurization. — Tlie advantages of pas- 

 teurization far outweigh the disadA'antagcs, and ma}' be sum- 

 marized as follows: 



(t) It destroys pathogenic bacteria if there be any present 

 in milk and cream, and renders them and their products and by- 

 I)roducts perfect!}' safe as foods. 



(2) It destroys practically all germ life and enables the butter- 

 maker to produce a more uniform cjuality of butter. 



(3) It is one of the large factors which improve the keeping 

 C|ualit}' of butter. 



(4) It eliminales some of the taints in cream. 



