396 KINDS AND CLASSES OF MARKET MILK 



The Held System. — The new process of pasteurizing is to 

 heat the milk to a temperature of about 145 degrees ; to hold it 

 at this temperature for about twenty-five minutes and then to 

 cool quickly to about 40 degrees. By this means the cream line 

 is not injured, the flavor is not changed and the bacteria are 

 even more thoroughly destroyed than by the former system. 

 This latter method is the one most largely employed at the 

 present time. 



The Bottle System. — ^A third method is to first bottle and 

 cap the milk and then to immerse the bottles in warm water, 

 then to raise the temperature of the tank of water to 145 

 degrees for fifty minutes to heat the milk. This .aethod is 

 better adapted to small dairies. It is not yet in gem^ral use. 



Pasteurization of milk is no longer forbidden by health 

 boards as was often the ease a few years ago. On the contrary, 

 practically all physicians now recommend it and many cities 

 are compelling that milk shall have been pasteurized or shall 

 have been produced by tested cows under inspected conditions 

 before such milk shall be allowed to be sold within said city. 

 Pasteurization, properly done, unquestionably improves the 

 quality of the milk as it ordinarily comes to market and does 

 not impair its nutritive properties in any way. 



Sanitary milk is that produced by cows which have been 

 examined and found free from tuberculosis and other disease 

 and under conditions of cleanliness such as to insure a product 

 containing not to exceed 100,000 bacteria per cubic centimeter. 

 Such milk is considerably cleaner than the ordinary market 

 milk before clarifying and pasteurization, but may be con- 

 siderably inferior to certified milk. It, however, is less ex- 

 pensive to produce and may be sold at a lower figure. This 

 milk is usually sold raw, i.e., without being pasteurized. 



Certified milk is milk the cleanliness of which has been 

 certified to by the local health board or certification committee 

 of physicians. Such milk must have been produced from cows 

 tested and found free from disease and produced under con- 

 ditions of stable and milkers, such as to insure the presence of 

 not to exceed 10,000 bacteria per cubic centimeter at the time 

 of delivery to the consumer. 



