PASTEURIZATION OF MILK AND CREAM 105 
this class of milk, in exceptional cases, contains disease 
producing bacteria. 
The large number of bacteria in average market milk 
is especially harmful to babies, because a large percent- 
age of the bacteria belong to the putrefactive and closely 
allied kinds, which in a large measure are responsible 
for the prevalence of diarrhea and general gastro-intes- 
tinal troubles and, therefor, for the high mortality among 
infants and children. By properly pasteurizing milk, at 
least 95% of the general mass of bacteria may be de- 
stroyed, while all of the strictly pathogenic bacteria, like 
the typhoid and tubercle bacilli, may be entirely elim- 
inated. 
Pasteurization Growing in Popularity. A mong 
large milk dealers, pasteurization has long been popular, 
partly because of the protection it has afforded them 
against spreading disease among their customers, but 
chiefly because of the material increase in the keeping 
quality of the milk resulting from this treatment. 
Until recently, however, consumers and health authori- 
ties have been divided as to the advisability of pasteur- 
izing milk for city trade. This attitude on the part of 
consumers and health authorities has largely been due 
to faulty methods and slipshod work which have been 
so characteristic of much of the pasteurizing work in 
the past. 
At present there is unmistakable evidence that pas- 
teurization of milk and cream for city trade is rapidly 
gaining favor, both among health authorities and the 
public in general. Two reasons may be given for the 
change in attitude toward pasteurization: First, the 
realization that no positive assurance can be given that 
raw milk is free from pathogenic bacteria; secondly, the 
