INTRODUCTION 



In presenting this book on the pasteurization 

 of milk, the author has endeavored to so handle 

 the subject that the milk dealers, the students in 

 dairy schools, and health department officials who 

 are charged with the supervision and control of 

 the milk sold in their communities, will find in the 

 book practical assistance in their work. Except 

 for the excellent bulletins issued by the United 

 States Government, there are few books which deal 

 with the practical aspects of milk pasteurization, 

 and the author felt that a real need existed for 

 such a work. 



It is possible that his long association with the 

 milk work, as it has been carried on by the New 

 York City Department of Health, has somewhat 

 colored his views with official conservatism. He 

 has tried, however, to be fair and impartial, and to 

 look at matters from the dealers' point of view. 

 He has presented freely practical lessons which 

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