188 THE MILK QUESTION 



milk, and that the surviving spores developed and grew 

 and, according to Fliigge, were capable of producing harm- 

 ful results. Further, it was found that the heating of milk 

 for prolonged periods at a high temperature was neither 

 necessary nor desirable, and recourse was then had to the 

 pasteurization process. 



The object of pasteurization 



Pasteurization should only be used to destroy the harm- 

 ful bacteria in milk and for no other purpose. It must not 

 be used as a redemption process. It cannot atone for filth. 

 It should never be used to bolster up bad milk. It should 

 never be used as a preservative; heated milk keeps some- 

 what longer than raw milk. From the standpoint of the 

 sanitarian, pasteurization is a valuable public health mea- 

 sure because it prevents disease. From the standpoint of 

 the dairyman, it is sometimes favored because it preserves 

 milk. This is a collateral advantage to which the dairy- 

 man is entitled commercially. However, when milk is 

 properly pasteurized at the correct temperature and time 

 it keeps only about twelve to twenty-four hours longer 

 than it otherwise would. Milk may be kept from souring 

 another twelve or twenty-four hours by pasteurizing it 

 again. This should not be permitted, for milk should be 

 handled in such a way that double pasteurization should 

 not be necessary. 



Pasteurized milk not necessarily good milk 



Harm has been done by the misuse of the term "pas- 

 teurized milk." It has popularly been construed to mean 

 a superior quality of milk. Pasteurized milk simply means 

 heated milk, and is not necessarily synonymous with clean 

 milk, good milk, or pure milk. In order to correct this 

 misconception concerning pasteurized milk it would be 

 better to discontinue the use of the term and to use in its 

 place "heated milk," stating the degree of heat and the 



