THE PASTEURIZATION OF MILK 



in bones and glands which do not result fatally. 

 Nearly one-half of these are thought to be of the 

 bovine type, and very likely have their origin in 

 milk. 



It is evident, therefore, that while the danger of 

 tubercular infection from milk when expressed in 

 terms of percentages is comparatively slight, there 

 appears to be, nevertheless, a definite danger to 

 children from this source, and the safeguarding of 

 this milk by pasteurization is extremely desirable. 



Rosenau * places tuberculosis first among the 

 diseases carried by milk, thus considering it a 

 greater menace than typhoid fever. 



All these facts have induced most health authori- 

 ties to change their attitude toward the pasteuriz- 

 ing of milk for general use, and it is now the ex- 

 ception instead of the rule to find persons familiar 

 with the subject who favor the use of raw milk, 

 except when it is from dairies which are abso- 

 lutely above suspicion. 



The important consideration which influences 

 authorities when they insist that milk be pasteur- 

 ized is of course the desire that the milk may be 

 free from dangerous bacteria. 



*The Milk Question M. J. Rosenau. 

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