THE BAIT AND SWITCH 🥛 OF MILK PASTEURIZATION

⁣‼Pasteurization explained👇

Source: https://x.com/Xx17965797N/stat....us/18946269066007675

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Excerpt:

The noble Lord opposite, if he will allow me to say so, I think unduly stressed some of the supposed objections to the pasteurization of milk, one of them being taste, another being its effect upon nutritive value, and the third being the removal of vitamins. Whatever may have been said in days gone by with regard to taste, I do not think any reasonable person nowadays, with any knowledge of the facts, would suggest that properly pasteurized milk is either nasty, metallic, or otherwise unattractive to drink, if the pasteurization takes place as it ought to take place, between 135 and 140 degrees Fahrenheit for a matter of half an hour, with a subsequent cooling for at least five minutes to below 50 degrees Fahrenheit. There should be no difference in the flavour of the milk as a result of the pasteurizing process. The same may be said with regard to the effect upon nutritive value. After all, there are several highly civilized countries in the world where the bulk of the milk is pasteurized, and has been pasteurized for many years past, and it has never been suggested—at least I have never heard it suggested seriously—that the process has appreciably reduced its nutritive value.

With regard to the removal of vitamins, there is only- one vitamin, which is perhaps all too scarce in milk, which can ill be spared, and is by neglect in the treatment of milk very often entirely removed. That is vitamin C. I do not know if your Lordships are aware of this fact, that, if you keep a jug of milk in the sunshine for half an hour, the whole of the vitamin C in the milk disappears. It is therefore most desirable, if you want to retain that vitamin, which is particularly valuable to infants and young children, that milk should not be exposed to sunlight after it has been drawn from the cow.

I want to say quite frankly that I welcome, indeed I am prepared to endorse, this Motion of the noble Lord opposite in favour of pasteurization, using his words, "as far as is practicable," and so long as he does not act as a deterrent to 658securing bovine health improvement. The main advantage of improving the health of our dairy cattle is to increase the yield. That is an even greater advantage than improving the quality of the milk. We have to increase the yield of milk, which is materially reduced in this country today by bovine disease, by tuberculosis, by mastitis in particular and by contagious abortion. It is perfectly true to say that it has frightened a good many people, and we cannot deny it, that 40 per cent. of the whole of our cattle in this country react to the tuberculin test. But we have to bear in mind at the same time, that only one half per cent. of our dairy cattle yield tubercular milk, and, if we were to take the drastic steps in the matter of slaughter which are taken in the United States, where there is something less than one half per cent. of the cattle affected with tuberculosis, of course the availability of milk in this country would be reduced. Milk would not be so available in this country and, as a result, there would be an adverse effect on the health of the population, and especially that of the children.

I am also uttering this warning because there is a great deal of popular misconception on the danger to human health of milk which contains bovine tubercular germs. It is my experience from time to time to receive drafts of articles and books on various agricultural subjects with the request that I shall provide a foreword or preface. I received one only a week ago, and the proposed title of the book was, Your Enemy the Cow. That book, so far as I was able to read it, contained a good deal of information, although rather exaggerated, similar to that which the noble Lord, Lord Rothschild, has submitted to your Lordships to-day. But to my mind (and I told the author quite candidly what I thought, the whole book is damned by its title. In a country like this, where the milk yield of our cattle is something less than the miserable amount of 500 gallons during a lactation period—500 gallons a year—as against 750 to 800 gallons in countries like Denmark, Finland, Holland and others; and remembering that the actual consumption of milk a day in this country is an average of one half-pint, whereas in most civilized European countries it is at least 5o per cent. more, and in many countries double, for any one with any knowledge...

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