PASTEURIZED MILK 395 



milk and do not injure either the cream line or the condition of 

 the fat globules. While, of course, it is preferable that the 

 milk be produced and handled so cleanly that no such treatment 

 shall be needed, it is a fact, nevertheless, that practically all 

 milk would be benefited more or less by the u.se of such a 

 machine. 



Ordinary cream separators have often been used for this pur- 

 pose by turning the cream and milk spouts to discharge into 

 the same vessel, but though the " slime " removed is consider- 

 able, the machine devised for this particular purpose is more 

 effective. 



Standardized milk is milk to which cream or skim milk has 

 been added for the purpose of bringing the fat content of the 

 resultant mixture to the desired or required standard. Very 

 often standardizing may be accomplished by merely mixing 

 together the milk of the various breeds of cows. There is 

 nothing ethically wrong with standardization and it should not 

 be made illegal either by law or ruling. It is now practiced 

 ,by practically all the larger city dairy companies. Those desir- 

 ing to standardize the milk of a single herd may find the method 

 explained in Chapter XXIX helpful. 



Pasteurized milk is that which has been heated for the pur- 

 pose of destroying whatever bacteria there are present in it. 



Flash System. — "When first introduced this system involved 

 the heating of the milk to a temperature of about 166 degrees F., 

 at which temperature it was held for a mere fraction of a 

 minute, when it was immediately cooled to a temperature of 

 about 40 degrees. Various machines were developed for the 

 purpose of treating milk thus, despite the fact that the process 

 was frowned upon by most physicians and public health workers. 

 The milk itself, furthermore, was often not agreeable to the 

 consumer, since the high temperature caused a slight carameliza- 

 tion of the milk sugar, thus changing the flavor slightly towards 

 that of evaporated milk or boiled milk. The cream, too, did 

 not rise quite as readily on such milk, thus causing many to feel 

 that an insufficient amount of fat was present. 



