CHAPTER VI 



PASTEURIZATION 



Pastbdeization is the simplest, cheapest, most effect- 

 ive, and least objectionable method of destroying danger- 

 ous germs in milk. Pasteurization, therefore, prevents 

 sickness and saves lives. However, pasteurization has 

 limitations and objections that must be considered. Like 

 all good things it is subject to misuse and abuse. 



In the discussions upon pasteurization the process is held 

 up either as a badge of honor or a mark of disgrace. It is 

 neither. Pasteurization is simply an acknowledgment that 

 raw milk may be dangerous milk and that heating is the 

 simplest and most effective way of eliminating these dan- 

 gers. Pasteurization is the cheapest form of life insurance 

 the consumer can take out. It is also a business insur- 

 ance for the producer and dairyman. There is still much 

 misconception concerning the object of pasteurization 

 and considerable misinformation concerning just what 

 pasteurization really is. Pasteurization does not mean 

 sterilization. A clear distinction must first of all be made 

 between sterilized milk and pasteurized milk. 



Pasteurization and sterilization 



By pasteurization we mean simply the heating of milk 

 to a temperature below that of boiling for a short period 

 of time, followed by rapid cooling. In the language of the 

 kitchen, pasteurization means "parboiling." As we un- 

 derstand it to-day, the object is not to preserve the milk, 

 but only to destroy the harmful bacteria. Only some of 

 the bacteria are destroyed in pasteurized milk. Many sur- 

 vive, and continue to grow and midtiply. Pasteurized 



