No. 4.] GRADING OF MILK. 177 



not decide the grade at all; the grade is determined by an 

 examination of the raw material, and then the consumer and 

 dealer can pick and choose his quality and price according 

 to the sanitary character of the raw material. 



Mr. HoYT. A producer near me has asked this question, — 

 if milk is pasteurized in bulk, can it be contaminated after it 

 is pasteurized? 



Dr. North. That is a very common circumstance, to find 

 that pasteurizing milk in a big tank or in large quantities does 

 not guarantee that after it is pasteurized it may not be injured 

 during the process of cooling or during the process of bottling, 

 and sometimes through the process of putting on caps. I 

 remember one epidemic of typhoid fever in New York City 

 which was said to be caused by the man who put the caps on 

 with his fingers, who was a typhoid carrier, so that although the 

 milk was pasteurized very thoroughly, it was contaminated 

 afterwards; and do you know that some of the men who op- 

 posed pasteurization actually thought that was a good argument 

 against pasteurization, entirely forgetting that this milk would 

 have been contaminated by the man who put the caps on, 

 whether pasteurized or not, so you cannot say that it is an 

 argument against pasteurization because milk can be recon- 

 taminated; so it can if it is not pasteurized finally. By the 

 way, all beer is pasteurized. I do not suppose you know that, 

 but all beer is pasteurized in the finished bottle after it has 

 been bottled, and I think that finally milk will be pasteurized 

 in the same way, but until we can get a machine which the 

 dealers will accept to pasteurize it in the bottle, I think the 

 best we can do is to pasteurize it in bulk and bottle it after- 

 wards. 



Mr. BiXBY. After it is pasteurized, will not milk take disease 

 quicker than before? Don't you kill the good germs so that 

 they can't knock out the bad ones? 



Dr. North. No sir. 



