PASTEURIZATION 



99 



Table XVII — Bacillus TnBBRCULOsis in Oleomargaeinb 



72. Killing pathogenic micro-organisms in skimmed- 

 milk. — The skimmed-milk, which is an important by- 

 product of the butter industry, is also a carrier of disease 

 germs. In this case the infection is spread to live-stock 

 rather than to man, for in the creamery in which the 

 milk is separated and the skimmed-milk is returned to 

 the farmer, the probability is that tuberculosis or foot- 

 and-mouth disease will be carried to uninfected herds. 

 This is especially true if the milk from diseased cows has 

 been received at the butter factory. It should be re- 

 membered that the practice in creameries is to run the 

 skimmed-milk into a common supply tank from which it is 

 drawn and taken back to the farms for the calves, pigs, 

 and poultry. It is evident that skimmed-milk should be 

 treated to prevent this dissemination of disease. Dotterrer 

 and Breed ' write : " The best procedure is to return the 

 skim-milk to the patrons' cans at a temperature high 



1 Dotterrer, W. D., and Breed, Robert S., The Pasteurization 

 of Dairy By-Produots, N. Y. State Agri. Exp. Sta., Bui. 412, 

 pp. 582-590, 1915. 



