INTRODUCTION. 



The following treatise on pasteurization must not be taken as 

 an endorsement of tiie general introduction of the system, far from 



it: 



While conditions often exist which make pasteurizing highly 

 profitable, it is much better if we can eliminate these conditions, 

 in short, prevention is better than cure. 



However, we must take the conditions as we find them, and it is 

 far better to pasteurize the milk than to use any of the different pre- 

 servatives if it is desired to keep the milk sweet longer than is possi- 

 ble by simple cleanly ness and ice. 



Chemical preservatives of whatsoever name and however harm- 

 less for preserving other foods, should never be used in milk, as the 

 latter may be given to infants, while the other foods are only used 

 by adults. 



It seems to me that if strict prohibition laws are not enforced, 

 every milk producer, every milk dealer ought to have enough con- 

 science to prevent them from using a preservative which may make 

 them guilty of manslaughter. 



Nor is there any excuse for using chemical preservatives, as past- 

 eurization will do all that they can do, and more. ,. 



It is well however to understand clearly that pasteurization 

 should not be confused with sterlization. The latter, to be perfect. 

 involves the heating of the milk to such a high degree (above the 

 boiling point) that is practically destroys it for commercial purpos- 

 es, and even where a somewhat lower temperature is used, (210 

 to 215) there is sufficient boiled flavor to make it more or less un- 

 popular. 



Meanwhile I shall show the different purposes for which pasteu- 

 rization may be utilized, and describe most of the devises proposed 

 and used. 



It is my pleasant duty to acknowledge the use of Dr. H. Weig- 

 man's excellent little book on this subject " Milch conservirung, " the 

 works of Profs. Duclaux, Freudenreich and Leze, as well as Bul- 

 lettin 44 (Wis. Station) and "Milch Zeitung" a paper which every 

 dairyman who reads German should keep. 



J. H. MONRAD. 



Winnetka. Cook Co. III. Oct.. 14, 1895. 



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