The industry of butter made with pasteurised cream as a defence against Tuberculosis transmission (2018)
This paper describes the research conducted by the physician Serafino Belfanti (1860-1939) to assess the suitability of cream pasteurisation processes in industrial butter production in Lombard dairy factories during the early 20th century. Belfanti’s work focused on assessing whether those pasteurisation processes were enough to eliminate tuberculosis bacilli and whether they affected the quality of the butter compared to traditional methods. We can conclude that the pasteurisation process safely removed the bacilli, and the flavour of the butter was affected in a negligible way. Therefore, this process was recommended for commercial purposes.
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