PASTEURIZATION 197 



teurization of sweet cream for butter-making, a tempera- 

 ture not lower than 74 C. (165 F.), nor higher than 80 

 C. (175 P.). These investigators further found that the 

 destruction of the vegetative bacteria is uncertain at tem- 

 peratures below 74 C. (165 F.) . Peroxidase was destroyed 

 at 77 C. (170 F.), catalase and lipase at 70 C. (158 F.). 

 Galactase was much weakened by temperatures between 

 71 C. (160 F.) and 77 C. (170 F.), but was not destroyed 

 at 93 C. (200 F.), the highest temperature employed. 

 In view of certain differences of opinion concerning the 

 temperature and time of pasteurization the definition still 

 lacks completeness; therefore the misconceptions and con- 

 fusion concerning the use of the term "pasteurized milk" 

 have added to the prejudice against the process. We 

 should protest against a word which means a generality 

 and again insist upon all pasteurized milk being properly 

 labeled with the degree of heat, the period of time, and also 

 the date on which it was subjected to the process. 



The amount of pasteurized milk 



Freeman tells us that it was about 1892 that the heating 

 of the milk in the tenements of New York was widely 

 adopted. So general had this become that the inspectors 

 of the Rockefeller Institute for Medical Research, when 

 recently seeking statistics concerning the effects of differ- 

 ent sorts of milk on the health of babies, were unable to find 

 sufficient infants fed on raw milk for the purposes of stat- 

 istics. It is now (1910) estimated by Jordan that about 

 fifty per cent of the total milk supply of Boston is pasteur- 

 ized, namely, 126,565 quarts. In New York the figures are 

 given at about twenty-five per cent. The amount of pas- 

 teurized milk in most of our large cities is showing a 

 steady increase. 



Pasteurization in bulk is practiced on a large scale in the 

 creameries of Europe, particularly in Denmark and Ger- 

 many. In Berlin and Copenhagen, especially, pasteurized 



