PASTEURIZATION 



137 



is much to be said in favor of the establishment of a fixed 

 rule that all milk designated as pasteurized shall be 

 heated to at least 80 C. (176 F.), that is, a temperature 

 that can be determined by the Storch or guaiac test. But 

 there is another side to the question. In the medical 



FIG. 9. 



Flaack's apparatus for sterilizing bottled milk. 



world the sentiment against pasteurizing at high tem- 

 peratures has been growing during recent years, for it 

 has been claimed that this causes a change in the pro- 

 teids which makes them less digestible. In many places, 

 therefore, the longer heating at a lower temperature, has 



