X CONTENTS 



The Producer 149 



The Middleman 150 



Price . . . . ; 150 



Amount 150 



Bequirements for the Production of Certified Milk .... 151 



Inspection 160 



Milk Inspectors 162 



The Score-Card System 164 



Federal Inspection 178 



State and Local Inspection 179 



The Milk License ob Pekmit 183 



VI. PASTEURIZATION 



Pastedbization and Sterilization 185 



HiSTOHICAIi . . .' 186 



The Object of Pasteueization 188 



Pasteurized Milk not necessarily Good Milk . . . 188 

 Pure Milk is Betteb than Purified Milk .... 189 

 Preventive Measures abb Betteb than Cobbective 



Ones 189 



Why Pasteurization is fobced upon us as a Public 



Health Safeguabd 190 



Safeguabdinq the Efficiency of Pasteueization . . . 191 

 The Cabe of Pasteurized Milk 192 



How LONG WILL PASTEURIZED MiLK KEEP? 193 



Laws and Regulations concerning Pasteueization . 194 



The Temperature and Time of Heating 194 



The Amount of Pasteurized Milk 197 



Bacterial Toxines 198 



The Effect of Heat upon the Harmful Bacteria 



and their Thermal Death-Polvts 199 



Chemical Changes in Milk produced by Heat . . . 203 

 Home Pasteurization 208 



