CONTENTS Vii 



PAGE 



Use of Certified Milk 64 



Production of Certified Milk 65 



INSPECTED MILK 66 



CHAPTER VII. 



PASTEURIZED MILK 67 



Alleged Disadvantages of Pasteurization 68 



1. Promotes Carelessness 68 



2. Produces Chemical Changes : 69 



3. Does not Kill all Undesirable Germs 69 



4. Toxic By-products Remain in Milk 72 



5. Covers Some Defects of Milk 72 



6. Affects Flavor and Creaming Property 72 



7. Cost of Pasteurization 73 



Advantages of Pasteurization 75 



1. Protection against Abnormal and Pathogenic Bacteria. . . 75 



2. Decreases the Total Number of Bacteria 75 



3. Pasteurized Milk Keeps Longer 77 



Pasteurization of Milk Increasing 77 



Official Supervision of Pasteurization 77 



Laws and Ordinances Pertaining to Pasteurization 78 



Home Pasteurization 79 



CHAPTER VIII. 



MODIFIED MILK 80 



Use of Modified Milk 80 



Digestibility of Modified Milk 80 



1. Composition of Human Milk (Colostrum and Normal) .... 81 



2. Normal Human Milk Compared with Cows' Milk 81 



Food Requirements of Infants 82 



Methods for Modifying Milk 83 



Homogenized Milk 84 



CHAPTER IX. 



THE VILLAGE MILK PLANT 87 



Objectionable Practices 87 



Equipment of the Plant 89 



1. Cooling the Milk 89 



2. Bottling the Milk 89 



3. Bottle Washing 92 



