DAIRYING 73 



It should not be allowed to reach a temperature as high as 60 F. 

 before pasteurizing and the equipment for pasteurizing should be 

 under the personal inspection of a board of health officer. 



A sick cow should not be allowed to remain on a farm even 

 if the milk is pasteurized. 



796. The principal advantage of pasteurizing milk comes 

 from the killing of disease germs such as those of tuberculosis, 

 typhoid fever, diphtheria, scarlet fever and some of the intestinal 

 diseases of children. 



Some of the objections that have been made to the pasteuriza- 

 tion of milk are that it has a tendency to make people handling 

 milk 011 the farm more careless in keeping it clean, it increases 

 the cost of milk, and that dirty milk ought to be allowed to sour, 

 and no attempt be made to keep it sweet by pasteurization. 



The advantages seem to outweigh the disadvantages, especial- 

 ly when milk is pasteurized in the bottles in which it is delivered 

 to the consumer. 



THE PASTEURIZATION OF MILK AND CREAM FOR 

 DIRECT CONSUMPTION. 



797. The milk supply of cities and towns ordinarily comes 

 from farms some distance away and during warm weather it is 

 often difficult to deliver this milk in a condition perfectly satis- 

 factory to the consumer. State laws and city ordinances forbid 

 the use of either solid or liquid preservatives in milk and the 

 expense of sufficient refrigeration to keep milk cold enough to 

 prevent its souring is so great that pasteurization has in many 

 cases become a necessity. 



798. Within the past few r years a great many dealers in milk 

 and cream have taken advantage of the improvements made in 

 pasteurizing machines and have fitted up their establishments 

 with the modern apparatus and supplies needed for furnishing 

 the consumer with pasteurized milk and cream in bottles. These 

 products have become popular principally because it has been 

 found that they will keep sweet longer than unpasteurized or raw 

 milk and cream. 



