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And Milk To Revent: He further developed the techni-ue of inoculation - invented in 1796 by the nglish physician Edward Jenner - to im-mnize cattle and sheep against anthrax, id chickens against cholera. His most :nsational discovery in this field was in 385, when he developed a successful vac-ne against rabies.
In industry, Pasteur developed the pro-:ss of pasteurization, the heat treatment of K>dstuffs such as wine, beer, and milk to revent them from being spoiled by bac-rrial infection.
The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milks posed to the fluid, fresh milk market. These new products made significant inroads in the milk market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk sales. Filled milk was made from skim milk or skim milk solids reconstituted with vegetable fat rather than milk fat. The imitation milks on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk.See Also Contaminant Of Milk Pplies:Although there are many harmful radiation mponents in atomic fall out, considerable at-ntion has been focused on strontium-90. This a radioactive isotope of strontium with a long riod of activity. This element has an affinity r bone structure. It is a contaminant of milk pplies and upon being ingested is stored in bone. :cause of the radioactive effect in this location, may produce bone cancer.
Cheese is made from ripened milk curds and if made from full cream milk will contain most of the food properties of the milk. Although there are really only three categories of cheese (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese greatly affect it [5],
On The Other Hand See Dairy Milk:Half a century ago, pasteurization of milk was violently opposed by the Dairy milk industry on the ground that it was im¬practical and would price milk out of the market. Scientific study of the problem soon provided an efficient and inexpen¬sive technology of pasteurization; similarly, we can trust that technological solutions can be found for our problems once we decide to face up to them.
Another index of interest is the proportion of the nation's consumption of beef supplied by domestic sources-58% in 1946 and 73* in 1963-1967. Domestic Dairy milk production meets all of the nation's requirement of 1.8 million gallons of milk, 85% of that of cream, 40% of cheese, 9% of butter, and 80% of other Dairy milk products. Do¬mestic butter production is small because the |
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