Pasteurized Milk 391 



from the casein and albumin may prove more or less 

 harmful, and, at times, decidedly poisonous. 



Although pasteurized milk cannot always be regarded 

 as wholesome, it can be made a valuable aid in the 

 supply of good milk to the city populations. The disease 

 bacteria are destroyed in the process and the intestinal 

 diseases among children are materially reduced in con- 

 sequence. Moreover, the keeping quality of the milk 

 is improved, a point of vast significance in the great 

 cities where the milk is frequently twenty-four to thirty- 

 six hours old when it reaches the dealer. 



The conclusion to be drawn from this and similar 

 experiments is that pasteurization is effective for the 

 destruction . of disease bacteria in milk and for the 

 improvement of its keeping quality. It is agreed that 

 city children fed on pasteurized milk, properly heated 

 and properly cooled, are less subject to intestinal dis- 

 turbances than children fed on raw milk. At the same 

 time it must be admitted that the pasteurization of 

 milk already filled with bacteria, and the products of 

 their activities, will not remedy its defects. The unde- 

 sirable substances formed by the bacteria are not entirely 

 destroyed by the heating and may still cause injury to 

 the person consuming the milk. 



By resorting to pasteurizatibn, a dealer may be able 

 to dispose of milk that would otherwise quickly become 

 unsalable. Similarly, the failure to cool the pasteurized 

 milk quickly, and to keep it at a temperature of 50°, or 

 below that, may lead to the rapid multiplication in the 

 milk of germs producing injurious or poisonous sub- 

 stances. Hence, pasteurized milk should be consumed 



