122 DAIRY CHEMISTRY 



when it is Pasteurized. At temperatures above 185, 

 all of the bacteria are destroyed and the milk is ren- 

 dered sterile. When milk is sterilized, the albumin 

 is coagulated; when Pasteurized, the temperature is 

 not sufficiently high to coagulate it. The Pasteuriz- 

 ing of milk improves its sanitary condition and often 

 makes an unsound milk suitable for food purposes. 

 It is preferable, however, to have a wholesome and 

 sound milk that is not Pasteurized rather than an 

 unsound milk that has been given this treatment. 

 When a milk is Pasteurized, its germ content is 

 reduced; but the products of the germs, particu- 

 larly the toxins, are not removed. 



The Pasteurizing of cream is often resorted to in 

 making butter. When the cream has been con- 

 taminated in any way, Pasteurizing gives good re- 

 sults. When the milk has been produced under 

 the most sanitary conditions, Pasteurizing is less 

 necessary. The preparation and sale of Pasteurized 

 milk and cream have become prominent features of 

 the milk industry in a number of cities. For home 

 use, milk can be Pasteurized in the following way : 

 glass cans are thoroughly cleansed and then placed 

 in the oven so as to become sterilized. When par- 

 tially cooled, they are filled with fresh milk and set 

 in water at a temperature of about 162. After being 

 in the water for from 10 to 15 minutes, with the tem- 

 perature kept at 160, the cans are covered, cooled, 

 and stored at a low temperature. Not all milks are 

 suitable for food even when Pasteurized. Digestion 



