104 



THE MODERN MILK PROBLEM 



FIG 



2Cr iff 4,0 



TIME. IN MINUTL5 



time may be reduced 

 by 1 minute. In no 

 case should the ex- 

 posure be for less than 

 5 minutes. 



In order to allow a 

 margin of safety under 

 commercial conditions 

 the commission rec- 

 ommends that the 

 minimum temperature 

 during the period of 

 holding should be 

 made 145 F. and the 

 holding time 30 min- 

 utes. Pasteurizing in 

 bulk when properly 

 carried out has proven 

 satisfactory, but pas- 

 teurization in the final 



12. TIME AND TEMPERATURE FOR container is preferable. 



MILK PASTEURIZATION It is the sense of the 



It is to be noted that the pathogenic bac- commission that pas- 



teria are killed at temperatures and teurization in the final 



times below those at which the physical container ghould be 



and chemical constituents of the milk 24 



are affected. The neutral zone between encouraged, 

 these two sets of phenomena permits 



considerable latitude in the choice of the The effect of prop- 



pasteurization conditions (Report of e r pasteurization, as 

 Commission on Milk Standards, N. Y. 



Milk Committee, 1913.) above defined, IS to 



kill the vast majority 



of the bacteria in milk without actually sterilizing it. 

 Among the organisms destroyed are those of typhoid 

 fever, diphtheria, scarlet fever, tuberculosis, septic sore 



