9 



tion as a logical and essential part in the process of the produc- 

 tion and handling of market milk and the manufacturing of 

 other dairy products. 



But while the dairymen, milk dealers and consumers who 

 believe in the benefits of pasteurization of milk are to-day in 

 the great majority, there are too many individuals who still 

 persist in looking upon pasteurization with suspicion and dis- 

 trust. 



There are those who claim that all pasteurized milk is not 

 free from disease germs, and who point to unscrupulous dealers 

 who sell so-called pasteurized milk for the purpose of defraud- 

 ing the public. It is true that there have been and that there 

 unfortunately still are some shiftless and unscrupulous in- 

 dividuals and firms who offer for sale so-called pasteurized 

 milk, in the manufacture of which all principles of thoroughness 

 and sanitation are ignored. While such milk is no better and 

 no safer than the ordinary run of raw milk, these scavengers 

 of the milk business are after all in the great minority. They 

 are the exception and not the rule. Their fraudulent use of the 

 word "pasteurized," however, can be no reflection on the true 

 value of properly pasteurized milk, and because of a few black 

 sheep we should not condemn the whole flock. 



Others claim that pasteurization is not a complete protection 

 against disease because it fails to destroy the spores of micro- 

 organisms. Here it should be clearly understood that the usual 

 germs of milk-borne diseases do not form spores, and that the 

 destruction of spores does, therefore, not enter into the problem 

 of rendering milk safe. 



It is now generally conceded that the holding process of 

 pasteurization, in which the milk is heated to 145° F. and held 

 for twenty to thirty minutes, is by far the most efficient process 

 which guarantees freedom from disease germs and at the same 

 time does in no way impair the cream line. The continuous 

 or flash process at higher temperatures falls short of maximum 

 germ killing efficiency because, if temperatures were used in 

 this method high enough for the maximum destruction of 

 germs, the cream line would suffer or disappear entirely. 



When the milk is not pasteurized in the final container the 

 greatest care also should be exercised to guard against recon- 



