PRESERVING FOOD 67 



ing qualities of milk or cream. As it is not a process 

 of sterilization, such milk sometimes grows putrid or 

 bitter without souring. 



FIG. 39. Diagram Showing Effect of Pasteurization Upon Milk. 



Fig. 39 represents the change which takes place in 

 the germ content of milk during this process. If we 

 represent the germ content of a sample of raw milk 

 by the size of the white square, then the black square 

 will show the same after Pasteurization. 



All additions of bacterial poisons are liable to injure 



