EXPERIMENT STATION BULLETINS. 



Table V 

 Effect of holding Pasteurized milk at 7°C. and 21 °C. 



567 



It will be noticed that the pasteurized samples kept at a low temperature 

 may become objectionable due to a high percentage of liquefiers without 

 the condition being detected by this method, but that spoilage due to high 

 temperatures may be quickly detected. Work which is under way will 

 show the value and limitations of this test when applied to pasteurized milk. 



Special milk. Under the heading special milk, may be considered milk 

 which has been given special care in its production and handling ; milk which 

 has been modified as to chemical composition to suit the needs of infants 

 and invalids; and milk which has been altered by removal of part of the 

 water and addition of sugar for convenience in shipping and storage. 



The results of testing the special milks mentioned above are given in 

 Table VI. 



Table VI 



Special grades of milk tested by pH method. 



In this table the certified milk is seen to have a very good score. This is 

 due to the special care which is exercised in its production and handling. 



