THE SANITARY FACTORS 103 



which, without dispensing from other precautions, 

 cancels dangers which, practically, cannot be other- 

 wise dealt with. 



In a general way the dangers of raw milk have long 

 been recognized. The European domestic custom for 

 centuries has been to heat milk before use, the result of 

 the experience that uncooked milk, like uncooked meat, 

 was dangerous. This is still to a great extent the cus- 

 tom, although since the time of Pasteur his method of 

 heating milk only to a temperature sufficient to destroy 

 the great majority of the germs present has been looked 

 upon with increasing favor, principally because in this 

 way the " cooked" flavor of boiled milk may be avoided. 

 But in the United States that tradition did not hold, 

 and the consumption of raw milk has been the rule: 

 it has required scientific propaganda and official ac- 

 tion to bring pasteurization up to its present level of 

 favor. 



The term " pasteurization " has been used in a 

 variety of meanings more or less approaching the 

 original method of Pasteur. Through inaccuracy the 

 process has not infrequently been misrepresented. It 

 is essential that an exact scientific definition be recog- 

 nized. Such a definition, applied to milk, has been 

 framed by the Commission on Milk Standards * : 



That pasteurization of milk should be between the limits 

 of 140 F. and 155 F. At 140 F. the minimum exposure 

 should be 20 minutes. For every degree above 140 F. the 



* The Commission on Milk Standards of the New York Milk Com- 

 mittee is, in its personnel and scope, virtually a national commission, 

 and is often so called. It will be referred to in these pages by its short 

 title. 



