PASTEURISATION OF MILK. WELLINGTON. August 9,

Otago Witness, Issue 2320, 18 August 1898, Page 7

PASTEURISATION OF MILK. WELLINGTON. August 9,

In his report to the Dairies Regulatioa Committee the city dairy inspector made special reference" to the pasteurisation of milk, and his remarks have been approved by the health officer. He said that he had had a considerable number of inquiries as to the method and utility of pasteurising miik used for food. Very many city consumers have for years made it a practice to scald milk as soon as they got it from the vendor, and in many cases little miik is consumed in the raAV state, in his opinion less than 5 per cent. The great bulk of milk is used in making tea, coffee, and cocoa. The boiling water used in this process is sufficient to raise the temperature of milk much above Avhafc is required for pasteurisation (150deg). In nearly all other cases the milk is tisecl in making puddings, custards, etc., and rl-a heat lequired in cooking these is sufficient to kill all the germs of disease that may find their way into milk. The milk that is fed to infants is generally scalded, and the risk of contracting tuberculosis or consumption, etc., from the milk is therefore very small. Owing to alarming statements i 11.

Contained in New Zealand Agricultural the Yeah 1895.

fremiently made about tuberculosis a large number of people are needlessly afraid to use milk in any form.

Nitrogen. Phosphoric Anhychide. Potash. | Lime. lb. lb. 2,274,907 1,788,264 5.469,095 11(5,015 16,025 6,672 1/191,650 578,7.2 57,517 40,008 50 ,537 K'5,977 S], OSS 15,0(52 lb. lb. 203,230 2,0^2,300 4,640,600 H'5,015 4,516 48t5 405,105 80,130 24,504 3.001 176,8% 21,111 15101 893