538 



MILK 



costs 0.313 cent per gallon to pasteurize milk. Safety from dis- 

 ease is surely worth this additional cost. 



In certain quarters the cry is raised that pasteurization is not 

 'always carried out conscientiously. This may be true, but can- 

 not be used as an argument against the efficiency of the process. 

 The dishonesty or ignorance of some individuals does not vitiate 

 the principle of pasteurization. In the large cities of this country 

 pasteurization is commonly practised, as shown by the following 

 figures given by Ayers : 



EXTENT OF PASTEURIZATION OF MILK IN CITIES IN THE UNITED STATES 



Total. 



344 



51 



116 



46 



131 



PROPORTION OF TOTAL MILK-SUPPLY PASTEURIZED IN CERTAIN CITIES* 



City. 

 Boston, Mass ................... 



Chicago, 111 ..................... 



Detroit, Mich ................... 



New York, N.Y... 



Percentage 

 pasteurized. 



80 



80 



57 



88 



City. 

 Philadelphia, Pa. ... 



Pittsburgh, Pa 



St. Louis, Mo 



Percentage 

 pasteurized. 



85 



95 



70 



The same author states that in 1912, of 231 milk plants ex- 

 amined, 99 per cent, of those using the holder process, pasteurized 

 at the proper temperature, while among those using the flash 

 process 57 per cent, employed temperatures high enough to give 

 satisfactory results. The holder process is constantly gaining 

 favor, and at the present time milk is probably more efficiently 

 pasteurized than the above figures indicate. Every new process 

 must have time for development and attainment of perfection. 



Instruction of the public as to the meaning of pasteurization 

 should receive more attention than heretofore. The consumer 

 must not be allowed to believe that pasteurized milk needs less 

 care than raw milk, and he should know that pasteurized milk 

 means milk heated to a degree which destroys infectious material. 

 Otherwise a feeling of false security may be created. This prin- 

 ciple also applies to certified milk, as has been pointed out. 



Whether milk should be pasteurized in the home is a ques- 

 tion which presents itself. In European countries milk is com- 

 monly boiled, but this is a different matter from pasteurization. 

 It is easy to know when milk is boiling, but to know when it has 

 reached a certain temperature means the intelligent use of a good 

 thermometer. This thermometer should always be inserted into 



1 In the small cities the percentage of mitk pasteurized is much lower. 



