METHODS COMMONLY USED IN HEATING MILK 297 



Commercial Pasteurisation. A. The Pasteurisation of Milk 

 for Infants on a Large Scale. The pasteurisation of milk for 

 infants is carried out by a considerable number of dairies and 

 also in connection with the milk depots, which are described 

 in detail in Appendix E. In general principles it resembles 

 the methods above described for home pasteurisation. In this 

 case, however, the bottles are not removed from the pasteuriser, 

 but cold water is passed in at once as soon as the temperature 

 has reached the required figure, and the milk cooled as rapidly 

 as possible by this means. In some cases the milk may be of 

 high quality, as is the case in certain of the continental dairies 

 and in a few of the dairies in this country. Milk for infants 

 which has been pasteurised is ready for consumption, and should 

 not be again heated to a higher temperature than that of the body 

 before being given to the infant. In order to avoid contamination 

 it is usually prepared in the required modification and the required 

 quantity for each feed. It may happen, however, that the whole 

 milk is pasteurised and bottled without modification. In this 

 case there is some danger from contamination in the home, as 

 the milk is there subjected to further manipulation. 



The employment of pasteurisation for milk of good quality, 

 which is used for infant feeding, has for its object the destruc- 

 tion of any germs of disease which may have gained entrance 

 from the cow, or from other sources in the course of milking and 

 transit. The object is not to lengthen the period over which the 

 milk will keep, but to ensure that disease is not contracted by the 

 infant through its food. 



B. Commercial Pasteurisation of Milk in Bulk. Many persons 



