PASTEURIZATION OF MILK. 159 



not only protect the consumer from infection of con- 

 tagious bacteria, but will also appreciably increase the 

 keeping quality of the milk. Such heating has been called 

 pasteurization, and is now practised at a large number of 

 creameries. This treatment of the milk is especially 

 necessary at large factories where it is difficult to properly 

 supervise cleanliness, etc., at the farms of the patrons. 

 The details of pasteurization will be treated farther on in 

 this book. 



There are, however, two cases in which still greater 

 precautions are necessary for preventing infection from 

 milk, namely, at milk sanatoriums and for baby-feeding. 

 In both cases large quantities of milk are consumed, and 

 if this is infected by malignant bacteria infection may 

 easily arise. 



Milk for Sanatoriums. At milk sanatoriums the effort 

 is of course to supply milk from as healthy cows as possi- 

 ble and to observe all possible neatness and cleanliness in 

 the production and handling of the milk ; besides this an 

 obligatory heating of the milk is practised. This is the 

 case, e.g., at the milk sanatorium in Berlin under the 

 direction of the well-known dairy authority Benno Mar- 

 tiny; all milk is there heated for half an hour to about 

 176 F. previously to consumption. 



Milk for Baby-feeding. The milk intended for baby- 

 feeding must also undergo a special treatment. * Babies 



*In case of milk intended for sanatoriums or for baby-feeding, 

 special care must be taken as regards the system of feeding the 

 cows. Only well-preserved, carefully-selected feed stuffs should be 

 given. Sweet aromatic and well-cured hay or corn fodder is the 

 best coarse fodder for the purpose. Corn silage must be fed only in 

 small quantities, if at all ; always after milking, and not to exceed 

 10-15 Ibs. a day. Oat or barley straw may also be fed ; likewise 



