PASTEURISATION.

Taranaki Daily News, Volume LIV, Issue 188, 7 February 1912, Page 4

PASTEURISATION.

Another matter of interest referred to by the writer quoted above is that of pasecott gave it as his opinion that the pasteurisation of milk was only a palliative, and that a scrubbing brush was still, as ever, a more valuable dairy implement than any other, meaning thereby that cleanliness was the very first consideration and beat pasteurisation "hands down for ever." This extract was forwarded to the representative of the English firm, and he says he cannot understand Mr Scott's position with regard to pasteurisation. He explains that if'it were possible to extract the milk from the udder of a cow without allowing any air to get access to it that milk would ' keep sweet for ever, would never go sour i but would keep in the same sweet condition as when in the udder. What pasteurisation does is to practically put milk m the same condition as it was in the cow's udder while excluded from the air. The teat of a cow is a splendid incubator, and when the milk at the end of a teat comes in contact with the air it becomes impregnated with bacteria which work their way up the teat until the whole of the milk gets full of bacteria. Directly the milk gets into the milkin<* pail and thence onwards all the time it is exposed to the atmosphere it is bein» loaded more and more with the bacteria which are ever present in the air. Pasteurisation simply destroys all livin« organisms in the milk, both good and bad; that is, if properly pasteurised. Pasteurisation, having destroyed all living organisms, leaves the milk ready to be fermented with nure lactic acid. The (writer says that New Zealanders appear to have absorbed the popular belief that unsalted Ivew Zealand butter finds its way to the Continent and comes back after beint blended with oleo, to be sold in England as margarine. He assures' Mr Scott that he has never known manufacturers to butter, and the reason is that this unsalted butter has not a strong enough pure butter flavor, which is required by the blender when adding the butter to neutral fat to give it a butter flavor. It is a salt butter that hnds its way into margarine, and not unsalted. Margarine is mostly made of neutral fats, without any flavor whatever, and the butter flavor is obtained by mixing good butter with it.