196 



THE MILK QUESTION 



1 Freeman, Arch. Pediat., N. Y. (1898), vol. 1 , , 



z Freeman, Jour. A. Med. Asm., vol. XLIX, Nov. 23, 1907, 21, p. 1740. 



3 Forster, kyg. Rundschau, Berl. (1892), vol. 2 (20), 15. Okt., p. 872. 



4 Smith, Th., J. Exper. Med., N. Y. (18991, vol. 4, p. 233. 



Oppenheimer, Munch, med. Wchnschr. (1899), vol. 46, p. '"" 



6 Hippius, Jahrb.f. Kinderh. (1905). vol. 61. pp. 365-84. 



7 Bitter, Ztschr.f.Hyg., Leipz, * ""* "" 



1463. 



, vol. 8, p. 255. 



Hesse,' Ztschr. ~f. Hy'g.', Leipz. (1900), vol. 34,p. 347. 

 RuBsell and Hastings, 17 Ann. Rep., Agric. Exper. St., Univ. Wit. (1900), p. 170. 



The new milk regulations of the Department of Health 

 of the city of New York regard only such milk or cream as 

 pasteurized that has been subjected to a process in whi6h 

 the temperature and exposure conform to one of the fol- 

 lowing: 



F. for at least 3 minutes 



F. 5 



F. 10 



F. 15 



18 



No less than 158 

 155 



148 

 145 F. 

 140 F. 



Rogers, Berg, and Davis 1 have recently made a series 

 of experiments to determine the temperature at which 

 cream should be pasteurized for butter-making. They 

 found that when the cream was pasteurized at 66 C. (150 

 F.)> and the butter made therefrom stored, such butter 

 deteriorated. This was not evident in butter from cream 

 pasteurized at a temperature of 71 C. (160 F.) or higher. 

 At 82 C. (180 F.) the flavor of the butter was affected 

 by the heat. They recommend, for the continuous pas- 



1 United States Department of Agriculture, Bureau of Animal Indus- 

 try, Circular 189. 



