110 THE MODERN MILK PROBLEM 



process the milk is held at pasteurizing temperature 

 for a longer time though at a lesser heat. Of the two 

 methods only the latter complies with the definition 

 which has been quoted. Even with this process there 

 is a possibility that the milk may be contaminated 

 through being run into unsterile containers, a danger 

 which may be obviated by running the hot milk im- 

 mediately into well-sterilized bottles or by pasteuriz- 

 ing in the final container. 29 (Plate 14.) This last 

 method, which is considered ideal, is now being tried 

 under commercial conditions. 



The proper care of pasteurized milk does not differ 

 materially from that of raw milk, although there are 

 biological reasons for taking somewhat greater care with 

 the former. It has been shown, however, that properly 

 pasteurized milk normally sours like raw milk; hence 

 the supposed objection that pasteurization induces 

 putrefaction does not hold. As Rosenau says, "the 

 bugaboo that nature's danger signal is destroyed in 

 pasteurized milk vanishes before the facts." 



General Pasteurization the Insurance against a General 



Danger 



The necessity for universal, or nearly universal, pas- 

 teurization which is now being urged more and more 

 emphatically by the highest authorities arises from the 

 fact that even with the greatest practicable precautions 

 unpasteurized public milk supplies cannot, in the light of 

 experience, be considered free from a greater or less ele- 

 ment of danger. 



Pasteurization is most obviously needed in the larger 



