THE PASTEURIZATION OF MILK 



wishes to install pasteurizing apparatus and to so 

 handle his output that the most efficient service 

 can be secured with the least possible expense. 

 This dearth of literature has been no doubt largely 

 due to the fact that the information which the 

 many practical men have gained in their experi- 

 ments has never been so brought together that it is 

 available for the use of those who are seeking 

 knowledge along practical lines. That this should 

 be so is but natural, for several reasons. 



First: The manufacturers who are interested in 

 emphasizing the good points of their apparatus 

 are not inclined to call attention to their defects. 



Second: Milk dealers who, through experiments 

 in trying out various forms of apparatus have 

 learned what appears to be best suited to their 

 needs, are not inclined to publish to the world 

 information which has cost them much time and 

 money to secure. Should they do so, they would 

 be benefitting their competitors. 



Third: Public officials in city, state or national 

 public service, who have made many inspections, 

 conducted tests and carried on extensive research 

 work are comparatively few. In fact, in very few 

 cities is the field for observation sufficiently exten- 

 8 



