THE PASTEURIZATION OF MILK 



sible, could and usually did heat the milk to a low 

 temperature and hold it for a comparatively long 

 time. 



A desire for uniformity of methods in the treat- 

 ment of milk led the authorities to adopt regula- 

 tions, in accordance with which one standard for 

 pasteurization only was applied, in all cases when 

 milk was heated for market use. The rules thus 

 adopted required all pasteurized milk to be heated 

 to 145 for thirty minutes. 



Dealers who endeavored to comply with this rule 

 complained that they found the cream line was 

 affected, and that they could not comply with the 

 public requirements without injury to their busi- 

 ness. 



In an effort to ascertain to what extent the 

 strict enforcement of the regulations would affect 

 the commercial quality of the milk, the writer made 

 an investigation. 



This investigation was not made with the inten- 

 tion to determine what form of apparatus would 

 do the best work, nor to make any extended or ex- 

 haustive tests of any one form of apparatus un- 

 der varying surroundings and conditions. The ob- 

 ject was to see if it was possible and commercially 

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