21 



or at least 'bacillus tuberculosis;' the object and end of pas- 

 teurization. 



"Continuous pasteurizing machines have been in use some 

 years with good practical results. The more recent ones have 

 been scientifically examined and have given a good account of 

 themselves, culture plates from such milk showing none 

 but spore forming bacteria after a prolonged period of incu- 

 bation. I have cursorily examined milk before and after en- 

 tering continuous pasteurizer and found the latter to keep at 

 least one-.third longer at room temperature; the decomposition 

 after standing being similar to that of normal milk. In this 

 repect the milk differs from milk heated to boiling or so-called 

 sterilized milk. 



"The performance of the continuous pasteurizer cannot 

 be explained on the ground of the heat being fatal to germ 

 life, as many experiments have shown that a higher temper- 

 ature for a longer time will not destroy all disease germs. 



"The explanation of the efficiency of the continuous pas- 

 teurizer is very likely due to the extremes in temperature 

 to the rapidity with which the heat is applied and to the 

 sudden cooling of the milk. When using the old Russell vat 

 pasteurizer I noticed a great improvement in the product when 

 the milk was cooled quickly to 50 Fah. or below. In practical 

 use the milk was cooled to 120 to 100 Fah. in the machine, 

 which could be accomplished in a few minutes and then it 

 was drawn off through pipes conducted through a freezing 

 mixture, bottled and stored in the refrigerator until ready for 

 distribution. The results of this method indicated the ad- 

 vantage, if not necessity of quick cooling, and forecast the 

 success of the continuous pasteurizer, utilizing this principle. 



"Some of the best germicides possess the property of co- 

 agulating or combining with albumen such, for example, as 

 mercuric chloride, formaldehyde and heat. Yet other very 

 good antiseptic agents have not this property and must depend 

 for their necrophytic action on a different property. It is rea- 

 sonable to suppose that the physical shock due to the sudden 

 expansion and contraction of tissue would result in the de- 

 struction of the one celled organisms. 



"Neither the taste nor the creaming of continuous pas- 

 teurized milk will be a bar to its acceptance, as it acts in 

 these respects like normal milk. * * *" 



Then, again, I find in L'Industrie Latiere, Feb. 23, 1900, 



