FROM THE PRACTICAL VIEWPOINT 



f ul effects upon the milk. There was no noticeable 

 increase in bacterial content when the cooling was 

 accomplished within two hours. These results 

 were obtained under conditions which somewhat 

 approached what might be termed laboratory sur- 

 roundings, and it is possible that under the stress 

 of commercial conditions, difficulties of operation 

 might develop which would unfavorably influence 

 the results. 



There is one objection which has been raised in 

 the practice of pasteurization in the bottle which 

 may have some weight in certain circumstances. 

 It is claimed that because of the fact that the bot- 

 tles are tightly sealed, there is no chance for the 

 escape of disagreeable or offensive odors. In other 

 heating and cooling processes, a certain amount of 

 aeration takes place, with, as claimed by some 

 dealers, beneficial results. "Those who advocate 

 bottle pasteurization claim that during the process 

 of heating, the objectionable gases are driven out 

 of the milk and are forced beneath the bottle cap 

 into the outer air. In so far as known to the 

 writer, the correctness of this claim has not been 

 demonstrated. Neither is it known that objec- 

 tionable odors or flavors have been subjects of 

 87 



