Note 13 — VII FRENCH SUPREMACY (continued 2)

Fishy Flavor in Butter. Circular 146, Bureau of Animal Industry, 20 pages, 1909. In September, 1912, the Department of Agriculture published another document, Bulletin 148 of the Bureau of Animal Industry, by L. A. Rogers, S. C. Thompson, and J. R. Keithley, in which "the superiority of butter made from pasteurized sweet cream is again demonstrated" in making butter for storage—for which most American butter at present is made. Attention is also called to the fact that pasteurization of cream serves as a protection to the health of the consumer by destroying such bacteria as those of tuberculosis and typhoid fever, "which are known to survive for long periods in butter made from unpasteurized cream."