VALUE OF MILK

Wairarapa Times-Age, 11 August 1939, Page 5

VALUE OF MILK

NOT FULLY APPRECIATED IN NEW ZEALAND BENEFITS OF PASTEURISATION. DR. T. R VERNON ADDRESSES ROTARY CLUB. “This country is a great dairying one —yet as a people New Zealanders du not. appreciate the value of milk,” said Dr. T. R. Vernon, Ph.D., London, M.Sc., New Zealand, a member of the Massey College staff, during the course of an address to members of the Masterton Rotary Club at their weekly luncheon yesterday. Rotarian H. H. Daniell presided over a large attendance of members.

"There can be no argument as to the value of milk,” he added. "On points such as that it is necessary to take the opinions of experts, but although we obtain expert advice on the matter it is we who must make the decision, and unless it is the people who make the decision then no action takes place. In spite of its value very little has been done in the Dominion to promote the sale of milk. We lead in many other things, but in this regard we are definitely behind.” Dr. Vernon, who has been engaged in research work in connection with milk by one of the biggest milk concerns in London, gave an interesting description of how milk was prepared in England for the consumers. "Many problems rise in the distribution for ten million people and this problem was undertaken and executed as well as any similar undertaking in the world,” said Dr. Vernon. “The lorries owned by the firm with which ! was associated, collected the milk from the farms using the firms own cans. As each full can was picked up, a sterilised empty one was left» The cans were then taken to the country depot and immediately cooled. From there they were taken in large glass-lined tanks to London, to one of the six processing depots. At this depot the milk was pasteurised and bottled. It was then distributed, to the public in various ways. , “My firm employed a staff of 300 scientists, and the milk was sampled and tested at every possible opportunity, such as when first taken from the farmer, when it arrived at the depot, before and after it was pasteurised and on numerous other occasions. The milk was also sampled after it went into the bottles. This checking and re-checking took time and cost money, but the results fully repaid the expenditure.

“When it was found that a certain farmer’s milk was not up to the standard, he was informed of the fact, bid not bounced. Our object was to help them and it was not long before they realised this. We showed them, how, by simple precautions they could improve the standard of their milk, and it was not long before farmers who had been on the 'black' list were supplying A grade milk, which was of course to their benefit and to ours. "Before milk and cream becomes cheese or butter it is pasteurised, but the milk that most New Zealanders drink is not pasteurised. I have been asked on numerous occasions whether or not milk is as good when it is raw as when it is pasteurised. This question is, not an easy one to answer. One person could drink milk that was badly contaminated with bacteria and not be affected, while another would. However, the British Medical Association, after carrying out long tests, has come to the conclusion that it cannot recommend milk for consumption unless i, has been pasteurised.

"There is no doubt whatever that safety is to be gained by the pasteurisation of milk. One often hears the argument that milk is spoilt by pasteurisation, but there is no evidence to support that theory. From a food value point of view, the raw milk and pasteurised milk are on a par. No matter how careful a supplier may be, he it only human and there is no doubt that the case for pasteurised milk in New Zealand is a strong one. In conclusion I would like to add that it would be a great help to this country if the milk consumption could be increased, especially the consumption of pasteurised milk.’’

On the motion of Mr N. Lee. Dr. Vernon was accorded a hearty vote ol thanks for his excellent address.