Part II.l PASTEURIZATION OF MARKET MILK. 97 



PASTEURIZATION OF MARKET MILK. 



O. F. HUNZIKER, Lafayette, Indiana. 



In order to convey to you the full significance of pasteuriza- 

 tion of milk, I desire to call your attention for a brief moment 

 to the importance and usefulness and greatness of the product 

 which this pasteurization is all about. I mean milk. 



You have heard the great virtues of sour, or fermented, milk 

 discussed. Possibly you have read such books as "The Pro- 

 longation of Life," by the late Dr. Metchnikoff of Paris, or 

 the book entitled "Old Age Deferred," by Dr. Lorand of 

 Vienna. These eminent scientists suggest the possibility that 

 the liberal consumption of sour milk stimulates and prolongs 

 the activity of the thyroid gland and of other ductless glands 

 and organs, thus keeping the body from showing signs of age, 

 keeping it physically young, and possibly prolonging the cycle 

 of life. To substantiate their statements these savants cite 

 individuals of countries where sour milk forms the basic part 

 of the daily ration, and who have lived to a very ripe old 

 age, in some instances one hundred and fifty years old and 

 over. 



I am not questioning, nor am I trying to belittle, the bene- 

 ficial influence on the physiological functions of the body, of 

 the lactic acid and of the lactic acid bacteria which are present 

 in this sour milk; but I am equally convinced that the funda- 

 mental virtue of that sour milk does not altogether lie in the 

 fact that it is sour, but rather in the fact that it is milk, with 

 all its inherent life and growth-giving properties, — milk which 

 is the foundation, the God-given product. While the acid, in 

 a similar manner as pasteurization, is a secondary attribute 

 only, it is the decoration rather than the product which it 

 decorates, — it is man-made, incidental. If we have a full 

 understanding of the true importance and value of this founda- 



