THE PASTEURIZATION OF MILK 



Fifth: The apparent volume of cream must not 

 be reduced. 



In so far as these factors represent results 

 which are properly demanded by health authori- 

 ties, there are, broadly speaking, two general 

 methods by which they can be controlled when 

 their control depends upon the powers exercised 

 by the municipality or the state. One of these 

 may be called the laboratory method) and the 

 other the inspectional method. When the labora- 

 tory method is employed it is necessary that cer- 

 tain definite chemical and bacteriological standards 

 be adopted, which apply to pasteurized milk or to 

 milk which is to be pasteurized. Some of these 

 standards may depend upon color reactions. Such 

 standards being in force, the effectiveness of con- 

 trol depends upon the frequent examination of sam- 

 ples of milk taken before and during the process 

 of pasteurization and as it is offered for sale. If 

 the tests show that the milk conforms to the legal 

 standards, it may be judged, with a fair degree of 

 confidence, that the apparatus employed in pas- 

 teurizing and handling the milk is properly in- 

 stalled and operated. 



When the inspectional method of control is em- 



S2 



