PASTEURIZATION IN CHICAGO. 121 



Care subsequent to heating. The milk must be rapidly and 

 thoroughly chilled after heating. The process of pasteuriza- 

 tion should include cooling to at least 50°F., and any regula- 

 tions defining the process should make reference to the cooling. 

 Unless cooled, the few bacteria that have survived the heating 

 will multiply in the warm milk at an enormous rate. Any 

 opportunities offered for contamination subsequent to heating 

 will speedily undo the beneficial work done by the heat. The 

 method of handling pasteurized milk for infant feeding illus- 

 trates an ideal way of avoiding subsequent contamination. 

 The milk is pasteurized in the containers from which the 

 baby is fed. 



In connection with this subject, interest attaches to some 

 recent amendments' to the sanitary code of the Board of Health 

 of New York, as follows : 



"1. Pasteurization of milk must be carried ovit under a permit therefor 

 issued by the Board of Health, in addition to the usual permit for milk 

 required by Section 55 of the Sanitary Code. 



"2. The milk after pasteurization must be at once cooled and placed 

 ill sterilized containers, and the containers sealed. 



"3. All pasteurized milk must be delivered to the consumer in scaled 

 containers which are plainly labeled 'pasteurized.' The lalfels mu.st also 

 bear the date and hour when the pasteurization of the milk was comple- 

 ted, the degree of the heat employed, the len,t;th of time expose<l to the 

 heat, and the number of the pasteurization permit issued by the Board 

 of Health. 



' ' 4. Pasteurized milk must be delivered to the consumer within twenty- 

 four hours of the pasteurization. 



"5. No milk shall be pasteurized a second time." 



Pasteurization in Chicago. Recent legislation in Chicago 

 requires not only the pasteurization of all milk obtained from 

 non-tested cows but also requires that all butter, cheese, 

 buttermilk, cream and ice cream shall be derived from pasteur- 

 ized milk unless the cows are free from tuberculosis. A num- 

 ber of new administrative difficulties are involved, such as 

 inspection of pasteurization, and results of the experience with 

 the Chicago ordinance will be awaited with interest. See 

 Appendix B. 



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