270 CITY MILK SUPPLY 



TABLE 81. NEW YORK CITY SCALE OF TEMPERATURES FOR PASTEURIZING 

 Not less than 



158F. for at least 3 min. 



155F. for at least 5 min. 



152F. for at least 10 min. 



148F. for at least 15 min. 



145F. for at least 18 min. 



140F. for at least . .: , 20 min. 



1 At the present time no milk is considered pasteurized within the meaning of the 

 New York City law unless it has been heated to from 142 to 145F. for not less than 30 

 min. 



TABLE 82. CHICAGO SCALE OF TEMPERATURES FOR PASTEURIZING MILK 

 A uniform heating of 



165F. maintained for 1 min. 

 160F. maintained for 1% min. 

 155F. maintained for 5 min. 

 158F. maintained for 15 min. 

 HOT. maintained for 20 min. 



already in operation the substitution of the former necessitated consider- 

 able expenditure and the longer time required to pasteurize the milk was 

 a further objection to it in the eyes of the dealer. So it began to be felt 

 that the contractors were opposing a necessary reform. 



For all of these reasons the practice of pasteurization on a commercial 

 scale fell into disrepute with the public. Much blame therefor may with 

 justice be placed on the contractors but it should be remembered that it 

 was a period of experimentation and that these men had the faith to put 

 large sums of money in the process at a time when scientific and popular 

 opinion was very sceptical as to the value and even the possibility of 

 efficiently pasteurizing any large part of the milk supply. In all probabil- 

 ity the fact that milk dealers persisted in espousing pasteurization, forced 

 scientific investigation of its merits and in a sense compelled the develop- 

 ment of a process that could be officially sanctioned. 



Arguments For and Against Pasteurization. At this point it is well 

 to consider the arguments that are advanced for and against pasteuriza- 

 tion ; they have been widely discussed and have been met with experiments 

 that were designed to support or disprove them. 



At the start it may be noted that the mere fact that milk has been 

 pasteurized does not make it better than raw milk; no new quality is 

 imparted to the milk and there is no harmful quality in the milk itself 

 to be removed. There are however five excellent reasons for pasteurizing 

 milk. 



Pasteurization Prevents the Spread of Contagion by Infected Milk. 

 The first and most important of them all is that it saves the lives of men 

 and of animals. To protect the former appeals to us principally from the 

 selfish and humanitarian viewpoints but it also has its economic aspect. 



