PASTEURIZATION OF MILK 195 



before it begins to cool. The method of using this pasteur- 

 izing apparatus is extremely simple and can be followed satis- 

 factorily in any kitchen. 



Where such an apparatus is not obtainable, the same object 

 can be accomplished in a still simpler way. Place the milk 

 in quart glass jars. Fill a pail with boiling water and place 

 the jars of milk in it. The amount of water should be such 

 as to come nearly up to the top of the jars. The pail should 

 then be set aside to cool, and the milk should be occasionally 

 stirred. The result is that the milk is warmed to about the 

 temperature desired before it begins to cool. After the heat- 

 ing, the milk should be cooled rapidly by running cold water 

 into the pail, this step being as important as the heating. 



Pasteurization has been widely adopted in the last few years, 

 and its use is increasing. Indeed, in some of our larger cities 

 ordinances have been passed requiring the pasteurization of 

 all milk except that from cows which have been tested by 

 tuberculin. The reason for such ordinances and for the in- 

 creasing of the use of pasteurization is the recognition of 

 the fact that it is impossible, by any ordinary safeguards, to 

 so protect the milk as to render it perfectly- safe. It is cer- 

 tainly not safe at the present time to feed babies upon ordinary 

 unpasteurized market milk. In most of the larger cities pas- 

 teurized milk may now be purchased, though some dairy firms 

 pretend to pasteurize their milk without doing so effectively. 

 They heat it somewhat, but not high enough to destroy the 

 disease germs. Such milk is sometimes called " commer- 

 cially pasteurized," and it is frequently worse than the ordi- 

 nary unpasteurized milk. For this reason there is a strong 

 tendency now to insist that pasteurization should be done 

 under official inspection, and when such inspection is given, 

 the milk may be relied upon as safe. 



