Article ID: CBB096991992

The industry of butter made with pasteurised cream as a defence against Tuberculosis transmission (2018)

unapi

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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Citation URI
https://data.isiscb.org/isis/citation/CBB096991992/

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Authors & Contributors
Fabio Montella
Priani, Egidio
Oggero, Livio
Aldo De Togni
Nicoletta Piazza
Ritch, Alistair
Concepts
Public health
Disease and diseases
Medicine
Tuberculosis
Medicine and politics
Infectious diseases
Time Periods
20th century, early
19th century
20th century
18th century
17th century
Places
Italy
Great Britain
United States
Andes
England
Peru
Institutions
Catholic University of Ireland (Dublin)
Royal Belfast Academical Institution
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