142 MILK HYGIENE 



Storch test, which showed that they had not been heated 

 to 80° C. (176° F.). 



When we compare the advantages and disadvantages 

 it will be found that there is serious doubt as to whether 

 it is advisable to endeavor to obtain general 'pasteuriza- 

 tion of market milk, as has been suggested by many. A 

 well organized and well conducted large milk business 

 may be in position to carry out pasteurization with 

 safety and to obtain all the various advantages that 

 result from this process but, undoubtedly, it would be 

 necessary for the great majority of establishments to 

 be kept under comprehensive, strict and expensive con- 

 trol by the health authorities which, even then, could 

 scarcely be effective. 



[It has been shown by Eosenau that heating milk to 

 60° C. for 20 minutes is sufficient to render harmless 

 the specific micro-organisms of tuberculosis, typhoid 

 fever, diphtheria, dysentery and cholera. His conclu- 

 sion is based on his own careful laboratory experiments. 

 Whether any system of commercial pasteurization may 

 be depended on to give safe results at this low tempera- 

 ture has not been shown. In the absence of experiments 

 to determine this question and until the management of 

 commercial pasteurization can be confined to technically 

 trained and competent men and until there can be such 

 official supervision of the equipment, method and prac- 

 tice of milk pasteurizing plants as to insure thorough 

 work and reliable results, it would appear to be unsafe 

 to accept, for the purposes of public control, such a 

 small margin of safety as is indicated by these figrures. 

 In any case, the labeling of all so called pasteurized 

 milk should be insisted upon and the label should show 

 the degree of heat to which the milk has been subjected, 

 the period of heating, the day and hour of the treatment 

 and the place. L. P.] 



