5. Milk not sold may be Pasteurized again. 



0. Bacteria may increa'3« more rapidly than in raw 

 nxilk. 



7. Undeaixable changes may be produced by heating, 

 which result in malving the milk less digestible, and par- 

 ticularly in case of infants. 



REPLY TO OBJECTIONS 



1. If the "holder" process is used and milk held at 

 145 deg'. for 30 minutes, this will affoi'd ample protection 

 against pathoguic forms, and yet will leave in the milk 

 some lactic acid bacilli. Holder 150 deg. 30 min. Flash 

 158 deg. 40 sec. 



2. Experimental work shows that if Pasteurized milk 

 be compared with cleaai raw milk of same count, the 

 rate of increase is. approximately the same. 



3. Expert chemists tell us that little, if any, damage 

 is done to the ferments or enzymes if they are not sub- 

 jected toi a temperature cxxceeding 150 degrees. It is 

 hardly possible tha.t in the process of digestion that even 

 the proteids of coa^-q milk, or any part of them, beconrie 

 assimilated without being first broken up and the proteid 

 formula being again built up according to the needs of the 

 human body. Few of us care to- eat raw bceiVteak, or, m 

 fact, of any other aiamial proteid. Why, then, should we 

 not ha.ve to cook milk. 



4. The "holder" process is more effectual than the 

 flash process. (Holder 150. deg. for 30 min. Flash 158 

 deg. or higher for 40 sec.) 



Comparative number of baeteria in raw milk in cans 

 from creameries aj\d in milk alter treatment bj^ momen- 

 tai7 and by holding process of treatment: — 



Average 3,270,000 40,833 2, 5.1.8 



