PASTP]URIZATIOX 



137 



is much to be said in favor of the establishment of a fixed 

 rule that all milk designated as pasteurized shall be 

 heated to at least 80° C. (ITG"" F.), that is, a temperature 

 that can be determined by the Storch or guaiac test. But 

 there is another side to tlie question. In the medical 



Fig. 9. 



Flaack's apparatus for sterilizing l»">ttlecl milk. 



world the sentiment against pasteurizing at high tem- 

 peratures has lieen growing during recent rears, for it 

 has been claimed that this causes a change in the pro- 

 teids which makes them less digestible. In many places, 

 therefore, the longer heating at a lower temperature, has 



