PASTEUPtlZATlON. 



The question of Pasteurization has been pretty gen- 

 erally before the public during the past two or three yeai's. 

 >^ewspap6r articles are often misleading and the minds of 

 the people have been led to favor or oppose Pasteurization 

 largely through popular articlee in the press, and perhaps 

 more frequently by the advertisements of dairies which 

 either point ont the value or a danger £i-om this "cooked 

 milk." 



The question is not unsettled in the public minds alone 

 and the subject ie one which has caused division in the pro- 

 fession and in the scientific world. 



Let us briefly consider then both sides of the question 

 and arguments advanced. 



ADVANTAGES CLAIMED FOR PASTEURIZED MILK 



1. Protection of infection with diseases usually trans- 

 mitted by milk. 



2. Reduction of numl>er of bacteria and consequently 

 of iifant death rate. 



Park says: "Aft-er five years of eitort to discover some 

 relation between special varieties of bacteria and the health 

 of children, v.'C have been unable to prove such relation. 

 It seems, therefore, that the number rather than species 

 arc concerned." 



3. The enhancing of kec^ping qualities of the milk. 



OBJECTIONS RAISED 



1. Milk commercially Pasteurized and subsequently 

 kept free from lactic a<:id bacilli will not sour, but \^•iJl 

 putrify. 



2. Pasteurization of dirty milk does uot eliminate 

 toxins. 



3. Carelessnciss after Pasteurization may result in 

 serious contaaTiination . 



4. Pasteurization of milk may cover up or disguise 

 dirty milk. 



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