138 MILK HYGIENE 



been adopted. All milk from BoUes' great establish- 

 ment in Berlin, is handled in this way. 



Under these conditions, such a requirement as that 

 mentioned above could scarcely be maintained but, with- 

 out doubt, regulations with regard to the sale of pas- 

 teurized mUk should be laid down, and the following 

 appear to be appropriate : 



1. Milk sold as " pasteurized " without a more ex- 

 plicit statement must have been heated to at least 80° C. 

 (176° F.). 



2. Milk that has been pasteurised by heating at a 

 lower temperature, shall be sold as " pasteurized " only 

 if it is marked with a label giving the degree of heat ap- 

 plied, and not until after the health authorities are con- 

 vinced that the establishment in question is prepared to 

 pasteurize in an approved and effective way. 



The advantages derived from pasteurizing market 

 milk, from a hygienic standpoint, are as follows : 



1. The specific pathogenic bacteria are destroyed. 



2. Most of the other bacteria are likewise killed and, 

 therefore, the milk keeps better. 



3. Pasteurization necessitates a better method of de- 

 livering milk than that commonly employed in many 

 places. 



By means of pasteurization, as has been said, the 

 pathogenic bacteria and the larger part of the other 

 bacteria are killed. Since the bacterial content of ordi- 

 nary milk is most variable, and since the forms are by 

 no means always alike, the number of bacteria that live 

 through pasteurization — even after heating to the same 

 temperature — is not even approximately the same. In 

 other words, the average bacterial content of milk that 

 has been pasteurized a short time cannot be stated. 

 There are usually only very few bacteria per c.c. in pas- 

 teurized milk that was freshly drawn and handled in a 



