PASTEURIZATION OF MILK AND CREAM 1}5 
teurizing bottled milk on a commercial scale is shown 
by Dr. C. E. North in Medical Record for July 15, rgrt. 
Dr. North has found that the apparatus used by brewers 
in pasteurizing bottled beer, can be adapted to pasteur- 
izing milk in bottles with satisfactory results. The re- 
sults obtained by him in pasteurizing milk for thirty 
minutes at a temperature of 148° F. in a beer pasteur- 
izer, are shown in the following paragraphs: 
“Raw milk, bacteria per cubic centimeter in the several 
samples, 250,000; 450,000; 200,000; 900,000; 70,000. 
Pasteurized top layer, bacteria per cubic centimeter, 
500; 100; 3003 2,100; 500; 600; 100; 500; 200; 400; 200; 
200. 
Pasteurized second layer, bacteria per cubic centimeter, 
1,000; 400; 200; 600; 1,000; 0; 100; 200; 100; 200; 0; 
400. 
Pasteurized third layer, bacteria per cubic centimeter, 
800 ; 2,500; 400; 200; 300; 600; 300; 500; 300. 
Pasteurized fourth layer, bacteria per cubic centimeter, 
600; 400; 600; 300; 1,800; 400; 300; 600; 400; 300; 
100.” 
Commenting on the low bacterial counts obtained in 
these experiments, Dr. North’says: “I have never be- 
fore obtained from any pasteurizing apparatus of the 
commercial type results which nearly approached these 
in excellence.” He further adds: “In less than an 
hour after leaving the pasteurizer, the milk in all of the 
bottles had developed a distinct cream line, and the 
amount of cream appearing at the top of each bottle was 
sufficient to indicate that the rising of the cream had not 
been in’ any way impaired. The milk was pleasant to 
the taste and possessed no odor or taste which would 
suggest that it had been heated.” 
