164 MODERN DAIRY PRACTICE. 



acid must be considered injurious, and it seems therefore 

 safest to prepare only as much milk as will be used during 

 twelve hours. Soxhlet has also constructed an arrange- 

 ment for heating milk up to the proper temperature imme- 

 diately before consumption. 



In many larger cities, as, e.g., in Vienna (Dr. Hoch- 

 singer), so-called milk-sterilizing stations have been estab- 

 lished, where children's milk is prepared on a large scale 

 according to Soxhlet's method and is sold in definite mixt- 

 ures of milk and water according to the prescription of 

 physicians. If careful supervision is given to the station, 

 so that everything is conducted as it ought to be, this is an 

 excellent idea, since pasteurized milk in this way can be 

 had cheaper than if everybody pasteurize milk for their 

 own use. The Soxhlet apparatus is rather expensive, 

 and the cost is farther increased by the frequent breakage 

 of bottles. The cleaning of the apparatus demands time 

 and care. Engli-Sinclair's method is cheaper, as before 

 mentioned, but may require greater care in execution than 

 that of Soxhlet. 



The methods just explained have gained still more in 

 importance since it has been proved that the indigestible 

 condition of cow's milk does not really arise from its chem- 

 ical composition, but from its " unavoidable contamination 

 with micro-organisms " which in some way or other cause 

 disturbances in the digestive organs of nursing children.* 



I must finally mention that although pasteurization 

 will kill the majority of bacteria, the danger that the milk 

 may occasion sickness is not in all cases entirely removed. 

 Some bacteria are found producing poisonous principles by 



* See foot-note on p. 160. 



