Principles of Milk Preservation. 97 ' 



96. Pasteurized vs. sterilized milk. For consump- 

 tion within a few days, pasteurized products are as well 

 adapted as sterilized. For export and long- keeping milk, 

 sterilized is better. Pasteurized is less objectionable 

 than sterilized on account of cooked taste and flavor. As 

 to the relative digestibility, authorities disagree. For 

 the healthy child there is probably but little choice; for 

 infants, pasteurized is believed to be better adapted. Pas- 

 teurized products can be prepared and sold at less ex- 

 pense than sterilized. 



97. Children's milk. Attention has already been 

 called to the relation which exists between infant mor- 

 tality and the use of cows' milk. The cause of this lies 

 in the fact as shown by Soxhlet that breast milk is con- 

 sumed directly and in a condition practically sterile, 

 although the researches of Knochensteirn show that it is 

 quite as impossible to secure germ free mother's milk as 

 it is cow's milk. The method of handling cow's milk is 

 such that germ life finds ready access and opportunity to 

 grow, with the result that infantile disturbances are com- 

 mon where ordinary milk is used. Soxhlet introduced a 

 method of sterilizing designed for family use that has 

 proven very successful in Germany, where it is widely 

 used. 



In sterilizing or pasteurizing milk for infant feeding, 

 it is desirable that only a sufficient quantity for each 

 day's use be prepared at once, for any milk that is not 

 perfectly sterile will gradually develop the latent germ 

 life that is in the same, and as these forms belong to the 

 peptonizing class of organisms, their presence is not de- 

 sirable, as has been shown by Fliigge 1 . 



Fliigge, Zeit. f. Hyg , 17: 272. 

 7-B. 



