Preservation by Heating. 51 



facttire although highly interesting is, however, an 

 industry by itself, a description of which we cannot 

 here enter into. 



There had, in the course of time, been a distinct 

 parting on the roads pursued by experiments and in- 

 vestigations both purporting to lead to the best method 

 of preserving milk by heating. Some advocated a 

 short heating at temperatures under "212° F., others 

 operated at temperatures over 212°. In course of 

 time the first method was called " Pasteurization," in 

 honor to the French scientist Pasteur, because this 

 celebrated investigator had first adopted the heating of 

 fluids, particularly of wine and beer, to 140° F. as a 

 means for their preservation. The other method, that 

 of applying higher temperatures, was named Steriliza- 

 tion, because the milk was, apparently, made sterile, 

 that is to say: the milk was freed from the micro-or- 

 ganisms it contained, by which process alone it is 

 possible to attain an unlimited keeping quality for the 

 milk. 



