PASTEURIZED MILK 71 



The cleaner the raw milk, the smaller is the percentage of 

 lactic-acid bacteria. Also, the more efficient the pasteuriza- 

 tion, the smaller is the percentage of lactic-acid organisms. 

 The number of peptonizers, in a good grade of commercially 



'Outgoing Milk 



FIG. 3. Holding tank with automatic emptying device. 

 (Circular 184, Dairy Division, U. S. Dept. of Agr.) 



pasteurized milk, on the initial count and on succeeding 

 days, is approximately the same as in a clean raw milk 

 held at the same temperature. In milk heated for 30 

 minutes at 140 F., it was found that about five per cent 

 of the acid producers resisted the heating. 



