68 DAIRY TECHNOLOGY 



ALLEGED DISADVANTAGES OF PASTEURIZATION. 



Those opposed to the use of pasteurized milk for city 

 milk supply, find the following objections to this product: 



1. It promotes carelessness and discourages efforts 



to produce clean milk. 



2. It produces chemical changes in the milk which 



render it less easily digested. 



3. Desirable lactic-acid bacteria are killed, while some 



undesirable types (spore formers J are not. 



4. Germs are killed, but their toxic by-products re- 



main. 



5. Pasteurization covers defects in milk. 



6. It affects flavor and creaming property. 



7. The cost of pasteurization is considerable. 



i. Promotes Carelessness. It is claimed that pasteur- 

 ization will encourage the producer and handler of milk to 

 be careless and use unclean methods, believing great care 

 unnecessary because the milk is going to be "cooked" any- 

 way. The dealer may be careless in regard to the tempera- 

 ture at which the pasteurized milk is held and permit the 

 spores to vegetate and multiply to such an extent that 

 the milk would be a very dangerous food. If pasteurized 

 milk be placed in unclean bottles and the organisms be per- 

 mitted to multiply, by keeping it too long a time, such milk 

 probably would be more unhygienic than the raw product. 



In reply to this it may be said that pasteurization is a 

 corrective measure and this is never as satisfactory as a 

 preventive measure. In many cities milk is inspected by 

 the health authorities before pasteurization, and if found 

 to be very unsanitary is condemned. It is to the interest 

 of the dealer to have milk in good condition before pasteuri- 

 zation, because it insures a product having better flavor 



