THE PASTEURIZATION OF MILK 



care should be taken that the heat is high enough 

 and is maintained for a sufficient time to reach all 

 parts of the milk, and so kill the pathogenic bac- 

 teria. The heating medium should not be hot 

 enough to cook or change the chemical characteris- 

 tics of the milk or to impart to it a disagreeable 

 odor or taste. 



184, 



