PASTEURIZATION 229 



against the old, dirty and uncared-for milk which forms the 

 bulk of the supply of large cities. Theoretically pasteuriza- 

 tion should not be necessary. Practically we find it forced 

 upon us. 



Summary 



Pasteurization simply means parboiling. 



The heat kills the harmful germs that too often are found 

 in milk, such as those of tuberculosis, typhoid, diphtheria, 

 scarlet fever, sore throat, and the summer complaints of 

 infants. 



Pasteurization has only one object — to destroy these 

 germs in milk. 



Pasteurization is not the ideal, but only a temporary 

 expedient. 



Pasteimzation is the simplest, cheapest, and least objec- 

 tionable method of rendering infected milk safe. 



There can be no more objection to pasteurized milk for 

 the use of adults and children over two years of age than 

 there can be to the broiling of a beefsteak. 



Babies should have mother's milk. There is no adequate 

 substitute. 



If mother's milk is not available babies are entitled to 

 the very best and freshest cow's milk that can be obtained. 

 Whether such baby's milk is to be modified, pasteurized, 

 or otherwise treated is a question for the doctor to decide 

 in each individual case. 

 ; Pasteurized milk is just as digestible as raw milk. 



Pasteurized milk is just as nutritious as raw milk. 



The correct temperature to heat the milk is 140° F., that 

 is, 60° C, for twenty minutes. Higher heat or longer time 

 is unnecessary. Anything less is not effective, and gives a 

 false sense of security. 



Pasteurization should never be used as a redemption 

 process. 



Pasteurization should never be used as a preservative. 



