PATHOGENIC GERMS IN MILK. 345 



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. 



