FROM THE PRACTICAL VIEWPOINT 



the desired result in the destruction of bacteria, 

 and at the same time produces none of the unde- 

 sirable effects which follow when a high tem- 

 perature is employed, it is evident that this 

 method of procedure is that which is much to be 

 preferred. 



To summarize the considerations which have x 

 just been discussed, it is evident that the pastur- 

 ized milk which most nearly fulfills the require- 

 ments desired by health authorities, and at the 

 same presents, from the commercial aspect, the 

 least objections, must conform to the following de- 

 mands : 



First: Before pasteurization it must contain only 

 a small number of bacteria. 



Second: When it is heated it must be subjected 

 to a temperature which destroys all pathogenic or 

 disease-producing bacteria, and also a large per- 

 centage of bacteria of all other kinds. 



Third: Its constituents must be very little 

 changed or altered by excessive heating. Its nu- 

 tritive value must not be impaired, and its diges- 

 tive enzymes must be uninjured. 



Fourth: The taste of the milk must not be no- 

 ticeably changed. 



31 



