THE PASTEURIZATION OF MILK 



which could be guaranteed to be reasonably clean 

 and safe was practically impossible. If it was se- 

 cured, it would involve the expenditure of an enor- 

 mous amount of money and energy, which the tax- 

 payers would not approve, and it was seen that it 

 might result in so much added expense to pro- 

 ducers and dealers that the price of milk to the 

 consumer would be greatly increased, perhaps to 

 such an extent that the sale of this valuable uni- 

 versal food would be seriously curtailed. 



Public health administrators were at length led 

 to the conclusion that the pasteurization of milk 

 was the only practical means of securing a sup- 

 ply which would be reasonably safeguarded against 

 dangerous infection. By many persons it was con- 

 sidered to be a makeshift, and it is still so re- 

 garded by some authorities, it being held by them 

 that its employment should only be continued until 

 a clean, safe raw supply can be secured. Others, 

 and by far the majority of authorities, are, how- 

 ever, convinced that pasteurization will always be 

 a necessity, and that even the best of raw milk 

 should be provided with the additional safeguard 

 which will be secured by pasteurization. 



It is even urged by some that certified milk, 

 16 



