The title of my paper may seem somewhat out of the province of activities of the Association of Certified Milk Commissions. However, the association has accomplished such laudable results in raising the standard of our milk-supply that it seemed only fitting that we should turn to it, in seeking a similar uplift of the standard of butter, It is indeed strange that in spite of our knowledge, the fruit of various investigations in this field, the attempts to provide a safe butter have been so feeble.
There is no need of repeating the evidence to the effect that cream contains tubercle bacilli even in larger amounts that the milk from which it is made. When the cream rises, whether it ascends by means of gravity or through the agency of centrifugal force, the fat globules carry with them a large proportion of the bacilli, which are filtered out from the
HESS AF. THE IMPORTANCE OF A CERTIFIED OR PASTEURIZED BUTTER. JAMA. 1911;LVII(7):561–562. doi:10.1001/jama.1911.04260080125011
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