INTRODUCTION. 



The following treatise on pasteurization must not be taken 

 as an endorsement of the general introduction of the systom, 

 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 letter 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 preservatives if it is desired to keep the milk 

 sweet longer than is possible by simple cleanliness and ice. 



Chemical preservatives of whatsoever name and however 

 harmless for preserving other foods, should never be used in 

 milk, as the latter may be given to infants, while the other 

 foods are chiefly used by adults. 



It seems to me that even if strict prohibition laws are not 

 enforced, every milk producer, every milk dealer ought to have 

 enough conscience to prevent them from using a preservative 

 which may make them guilty of manslaughter. 



Nor is there any excuse for using chemical preservatives, 

 as pasteurization will do all that they can do, and more. 



It is well, however, to understand clearly that pasteuriza- 

 tion should not be confused with sterilization. The latter, to 

 be perfect, involves the heating of the milk to such a high de 

 gree (240 to 250) that it practically destroys it for com- 

 mercial purposes, and even where a somewhat lower tempera- 

 ture is used, (212 to 215) there is sufficient 'boiled flavor to 

 make it more or less unpopular. Nor should the simple heat- 

 ing of the milk without cooling be termed pasteurization, 

 which requires loth heating and immediate cooling. 



Meanwhile I shall show the different purposes for which 

 pasteurization may be utilized, and describe many of the de- 

 vices proposed and used. 



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

 Weigman's excellent little book on this subject "Milch con- 



