THE SANITARY FACTORS 105 



throat in fact, of all the common milk-borne diseases. 

 Moreover, through the destruction of miscellaneous bac- 

 teria and their toxins the milk is rendered a safer often 

 far safer food for infants, young children, and invalids, 

 with the result of a corresponding reduction in gastro- 

 intestinal disorders and an increase in vital resistance 

 to other diseases. A number of authorities might be 

 cited on this point. Dr. W. H. Park concluded from 

 researches which have been quoted in Chapter I that 

 " mother's milk is the best milk for a baby and pas- 

 teurized milk is the next best." 



Proper pasteurization does not affect the flavor, odor, 

 appearance, or cream line of milk, materially alter its 

 chemical components, nor diminish its digestibility or 

 nutritiousness. 



At the same time, the process is not a cure-all for milk 

 evils and, as Rosenau remarks, should never be used as a 

 redemption process for bad milk. Its proper use is, in 

 the phrase of S. H. Ayers, not to try to make a dirty 

 milk a clean milk, but to make a clean milk a safe milk. 



From the facts cited the following conclusions are 

 to be drawn: 



Proper pasteurization of milk supplies under official 

 supervision (with safeguard of the pasteurized product) 

 is the only absolute insurance against milk-borne infection. 



Through the general bacterial reduction effected it renders 

 the milk a safer often afar safer food for infant feeding. 



While it should not be taken to dispense from necessary 

 supervision of supplies both before and after the process, 

 it affords an insurance unattainable by inspection, medi- 

 cal and veterinary examinations, and laboratory analysis 

 alone, however searching these may be. 



