BACTERIA IN MILK 209 



curds of milk become tougher after boiling. There 

 seems to be no proof for the statement made in certain 

 quarters that pasteurization causes the elaboration of 

 poisonous substances in milk. However, some German 

 pediatrists are now using boiled cows' milk for certain 

 intestinal disorders of children. If properly carried 

 out, Pasteurization does more good than harm, and 

 has proven its value by the reduction of the death 

 rate from infantile diarrhea in summer time. The 

 greatest objection anyone can raise to Pasteuriza- 

 tion is that it gives a false sense of security. It 

 cannot be too strongly emphasized that any natural 

 antibacterial power possessed by the raw milk or the 

 restraining influence of lactic acid bacilli on putre- 

 factive bacteria is destroyed by Pasteurization and 

 that rigid precautions should be observed that the 

 heated milk is not allowed to remain at a tempera- 

 ture permitting the growth of bacteria. If kept below 

 60 F. and used within twenty-four hours the consumer 

 is probably safe at all times. 



Spoiling of Milk. In the summer conditions for the 

 spoiling of milk are more favorable than in winter, 

 since the temperature is unfavorable for its preser- 

 vation, and more dust and flies introduce bacteria. 

 Bottles in which milk is served should be washed 

 when empty, with cold water first, and then boiled or 

 well scalded. If a small quantity of milk remain in 

 the bottom, putrefactive and fermentative bacteria 

 grow and dry on the bottle, making it harder to clean 

 subsequently. Milk bottles should be considered as 

 possible carriers of disease and the user should assume 

 his part of the responsibility by cleaning them out 



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