CHAPTER VH. 



PASTEURIZED MILK. 



PASTEURIZATION of milk in the city milk plant is becom- 

 ing very general, so that frequently the inspected and 

 ordinary market milk are subjected to this process. In 

 some instances this grade of milk wholly displaces the 

 inspected milk. The advisability of adopting pasteuriza- 

 tion instead of, and in addition to, close inspection as a 

 means of improving our milk supply is a much-mooted 

 question. 



The problem of quickly perfecting the milk supply of a 

 city is a very difficult one. If stringent laws were enacted 

 and immediately put into force (for example, a law pro- 

 hibiting the sale of milk from dairies scoring under 80 per 

 cent by the score card) there would be a milk famine in 

 many cities. Hence it is evident that improvement at the 

 place of production cannot be made in a day or a week; 

 but when it does come, it will be a gradual evolution stim- 

 ulated by education and public sentiment, and by paying 

 the producer a higher price for his product. Therefore, 

 quantities of milk produced under conditions of an un- 

 known degree of sanitation must be admitted to the market. 

 In order to improve the milk of doubtful character, it is 

 recommended that all such milk be properly pasteurized. 

 It is an undisputed fact that certified milk is better than 

 pasteurized milk, but under existing conditions it is some- 

 times necessary to choose between pasteurized milk and no 

 milk. 



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