Comparison of pasteurized and non-pasteurized milk

Citation: Sweet, Jessie A. Comparison of pasteurized and non-pasteurized milk. Senior thesis, Kansas State Agricultural College, 1905.Morse Department of Special CollectionsIntroduction: The common use of non -pasteurized milk is coming to be less and less practiced, as people come to more fully realize the danger attending the use of it, and the comparative shortness of its keeping quality. It is only within recent years that milk inspection has been considered important; through this inspection it has been discovered that milk is the cause of a great many outbreaks of disease. Milk is the best possible soil for germ growth and disease germs are often carried by it. In the large cities the general milk supply is really a source of danger unless properly cared for by the purchasers. The care of milk properly begins in the barn -yard and cow-barn. The barn-yard or pasture lot in which the cow is confined should addition be cared for from a sanitary view point. It should be well drained and well cleaned, and should be kept so. The ordinary barn-yar0, full of filth and partly drained, is inexcusable. It is a means, also, of introducing a great many germs into the milk, as germs grow up through the milk channel into the udder itself. The dirt of the barn yard contains a very great number of germs which, if allowed to come in contact with the teat, rapidly multiply and fill the milk. On the common farm, the cow comes, to a dark, dirty cow -barn, covered with filth. She is fed and milked with no care, whatever, as to cleanliness. The milk is carried to the milk house, set aside for a half hour or more until all soluble filth has dissolved, strained through a strainer alive with germs, into improperly cleansed vessels; as a result the milk soon sours, it has an unpleasant flavor, when fresh, and it often causes disease