STERILIZATION 



143 



II. STERILIZATION 



By sterilization of milk is understood a long contin- 

 ued boiling, or heating to a temperature above the boil- 

 ing point as 105° to 110° C. (220° to 230° F.). The 

 superiority that is claimed for sterilization over pasteur- 

 ization is that all of the bacteria are killed and the milk, 



Fig. 10. 



Eleemann's high-pressure pasteurizer and regenerative heater, a, water of condensation 



b, to the cooler. 



consequently, will keep for an unlimited time. But 

 nearly all the examinations of "sterilized milk" bought 

 in the market, that have been made, up to the present 

 time, have shown that the milk is not sterile but con- 

 tains the spores of bacteria. On the whole, sterilization 

 offers no special advantage over pasteurization, on ac- 

 count of the unpleasant taste of sterilized milk, due to 

 changes in the albumen and lactose, and on account of 

 the greater expense connected with it. Sterilization has 



