XV. MILK AND MILK PKODUCTS 347 



advantages of using a low temperature in Pasteurising have already 

 been indicated. Milk Pasteurised at 60 cannot be distinguished by 

 taste from untreated milk, and though the rise of the cream is rendered 

 slower, the soluble albumin of the milk is hardly diminished. 



By one treatment of this kind the milk is not completely sterilised, 

 but the pathogenic organisms are probably entirely destroyed and the 

 keeping qualities of the milk greatly improved. 



