236 AGRICULTURAL BACTERIOLOGY 



quickly that all pathogenic bacteria therein might not be 

 destroyed (p. 181). This has led to the use of the "hold- 

 ing" process, in which the milk is heated to the desired 

 temperature and then placed in tanks, where it remains at 

 this temperature for any desired time. Every portion is 

 thus treated in a uniform manner. 



If the milk is bottled after pasteurization, there remains 

 opportunity for reinfection, possibly with typhoid bacilli. 

 Pasteurization in the final container, the bottle, is being 

 recommended. This is possible only when a special bottle 

 is used, having a metal cap lined with paper, or some other 

 special appliance. 



