x CONTENTS 



The Producer 149 



$ The Middleman 150 



Price 150 



Amount 150 



Requirements for the Production of Certified Milk . . . .151 



INSPECTION 160 



Milk Inspectors 162 



The Score-Card System 164 



Federal Inspection 178 



State and Local Inspection 179 



THE MILK LICENSE OR PERMIT ... . 183 



VI. PASTEURIZATION 



PASTEURIZATION AND STERILIZATION 185 



HISTORICAL . . .* 186 



THE OBJECT OF PASTEURIZATION 188 



PASTEURIZED MILK NOT NECESSARILY GOOD MILK . . . 188 

 PURE MILK is BETTER THAN PURIFIED MILK .... 189 

 PREVENTIVE MEASURES ARE BETTER THAN CORRECTIVE 



ONES 189 



WHY PASTEURIZATION is FORCED UPON us AS A PUBLIC 



HEALTH SAFEGUARD 190 



SAFEGUARDING THE EFFICIENCY OF PASTEURIZATION . . .191 



THE CARE OF PASTEURIZED MILK 192 



HOW LONG WILL PASTEURIZED MlLK KEEP? 193 



LAWS AND REGULATIONS CONCERNING PASTEURIZATION . 194 



THE TEMPERATURE AND TIME OF HEATING 194 



THE AMOUNT OF PASTEURIZED MILK 197 



BACTERIAL TOXINES 198 



THE EFFECT OF HEAT UPON THE HARMFUL BACTERIA 



AND THEIR THERMAL DEATH-POINTS 199 



CHEMICAL CHANGES IN MILK PRODUCED BY HEAT . . . 203 

 HOME PASTEURIZATION . 208 



