386 MILK AND DISEASE 



in vogue but does not give uniform results, is not entirely reliable, 

 and does not meet the approval of the sanitarian. 



The continuous method is much to be preferred and consists in 

 heating the milk to a temperature of 65 C. for thirty minutes and 

 then cooling to 50 C. or below. 



The ideal method for home pasteurization of milk is outlined by 

 Rosenau as follows: 



"Pasteurization in the bottle is the perfection of the art. It is 

 the ideal method, because the danger, however slight, of recontami- 

 nation is entirely eliminated. In order to pasteurize milk in bottles 

 the bottles must be well sealed with a tight cork and cap, or equally 

 effective stopper. The bottles containing the milk may either be 

 immersed in a water bath, brought to the proper temperature, held 

 there a sufficient length of time and then chilled ; or the method used 

 in beer pasteurization, such as the Loew pasteurizers, may be used. 

 In this case the bottles are subjected to a spray or shower of heated 

 water. 



"After the bottles have been thoroughly cleaned they are placed 

 in the tray (A) and filled with the milk or mixture used for one 

 feeding. Then put on the corks or patent stoppers without fasten- 

 ing them tightly. 



'The pot (B) is now placed on the wooden surface of the table 

 or floor and filled to the support ((7) with boiling water. Place the 

 tray (J) with the filled bottles into the pot (B) so that the bottom 

 of the tray rests on the support (C), and put cover ( D) on quickly. 



"After the bottles have been warmed up by the steam for five 

 minutes, remove the cover quickly, turn the tray so that it drops 

 into the \vater, replace the cover immediately. This manipulation 

 is to be made as rapidly as possible to avoid loss of heat. Thus it 

 remains for twenty-five minutes." 



REFERENCES. 



Rosenau : The Milk Question. 



McNutt: The Modern Milk Problem. 



Savage: Milk and the Public Health. 



Parker: City Milk Supply. 



Lane, Clayton: Milk and Its Hygienic Relations. 



Heineman: Milk. 



Douglass: The Bacillus of Long Life. 



