236 STATE BOARD OF AGRICULTURE. 



The enhancing of the keeping qualities is not great enough to warrant 

 Pasteurization; for even Pasteurized milk must be used within two or 

 three days to be fresh and palatable. Ordinary milk will keep as long 

 as this, when placed upon ice the same as Pasteurized milk. 



The whole value of Pasteurized milk lies in its absence from danger 

 of pathogenic [disease-producing] bacteria. This is, however, import- 

 ant enough to warrant its use, both on account of the prevalence of 

 tuberculosis and typhoid fever. Too much stress cannot be placed upon 

 it in the preparation of milk for children. Intestinal disorders are so 

 common with them and so many disorders are attributable to bacteria 

 that every precaution should be observed. For the Pasteurizing of 

 milk in small quantities, I know of no better apparatus than that of 

 Dr. DeSchweinitz, described in Bulletin 134, p. 33, of this station. 



I wish to acknowledge my appreciation for the valuable suggestions 

 of Prof. C. D. Smith and Mr. G. H. True and also to state that Mr. G. H. 

 True Pasteurized all of the samples used. 



