19 



This is a rather surprising result to those who have fol- 

 lowed the tendency in Europe, which seems rather to be in 

 the direction of demanding higher temperatures. In Den- 

 mark, as for instance, the law demands a temperature from 

 185 to 190 in the continuous heaters as against the old limit of 

 165 to 170. Leaving the scientific questions aside, I con- 

 sider that Drs. Smith, Farrington and Russell's work is of 

 the highest practical importance to the city milk suppliers. The 

 unpasteurized milk in these experiments kept for two days, 

 while the pasteurized kept for at least six days. 



It is thus sure that we can preserve milk by pasteuriza- 

 tion without the before-mentioned drawbacks, yet it is signifi- 

 cant that Dr. Russell in a reply (see further on) to an inquiry, 

 says: "It will necessitate, however, the securing of better 

 class of milk to begin with," and it must also be remembered 

 that the patrons of Madison University creamery have been 

 educated to deliver milk which undoubtedly is above the aver- 

 age quality received at our creameries. The question is then, 

 Will the same results be obtained on milk of a poorer quality? 

 If so, it seems to me this discovery should revolutionize our 

 milk trade. 



But, while heating to boiling point and even heating to 

 140 kills most of the bacteria, it does not kill their spores, and 

 hence if the milk is left at a favorable temperature (between 

 80 and 100) for any length of time, the germs will develop 

 and the battle commence anew. 



The milk must therefore he cooled immediately as low 

 down as possible, at least to 50, and it is of the highest im- 

 portance that this is done quickly. 



While scientists have and do even now insist on the neces- 

 sity of keeping the milk at the desired temperature for a more 

 or less extended time (according to the temperature) when 

 pasteurizing milk for city supply, I have secured good results 

 as to increasing the keeping quality with the continuous heat- 

 ers where the exposure to the heat is only one or two minutes, 

 and it is a question whether this is not due to the fact that 

 the milk coming from these heaters is cooled so much more 

 suddenly than in the tank heaters. 



In order to get the latest American scientific opinion on 

 this question, I wrote Drs. Russell, of Wisconsin, and E. N. 

 Eaton, asking their opinion as to the practicability of contin- 



