FROM THE PRACTICAL VIEWPOINT 



desirable that milk which is to be pasteurized shall, 

 before it is heated, be as free as possible from all 

 bacteria. It is this consideration which has led 

 health authorities to insist that the milk before pas- 

 teurization shall not contain an excessive number 

 of bacteria. 



Milk dealers know that their customers com- 1 ' 

 monly judge of the richness of the milk by the 

 amount of cream which appears upon the top of 

 the bottle. For this reason the showing of a 

 "good cream line" is one of the things for which 

 the milk dealer strives. In some parts of Europe 

 the cream is thoroughly mixed in the milk by 

 homogenizing it, so that the cream will not rise, 

 but the American housewife is not educated to this 

 custom, and therefore anything which interferes 

 with the apparent volume of cream on the milk is 

 a stumbling-block to the milk dealer. It has been 

 found that milk which is heated to a temperature 

 of 148 F. or over and is held for any consid- 

 erable period of time, will have its cream line de- 

 stroyed, or at least be made indistinct. When 

 milk is heated to a temperature lower than this 

 and is held for a great length of time, the same 

 effect is produced. There are other reasons which 



