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. 



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, 

 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 

 the advantage only when it is a question of keeping the 

 milk a long time or transporting it a long distance, and 

 in this case the principle followed is essentially the 

 same as that followed in the preparation of preserves in 



