COXTEXTS Vll 



PAGE 



Use of Certified llilk 64 



Produi;tion of Certified Milk 65 



Ikspected illLK 65 



CHAPTER ^T[. 



PaSTEUMZED illLK 67 



Alleged Disadvantages of Pasteurization 68 



1. Promotes Carelessness 68 - 



2. Produces Chemical Changes 69 



3. Does not Kill all Undesirable Germs 6g 



4. Toxic By-products Remain in ililk 72 



5. Covers Some Defects of if ilk 72 



6. Affects Flavor and Creaming Propert}" 72 



7 . Cost of Pasteurization 73 



Advantages of Pasteurization 75 



1. Protection against Abnormal and Pathogenic Bacteria. . . 75 



2. Decreases the Total X'umber of Bacteria 75 



3. Pasteurized ililk Keeps Longer 77 



Pasteurization of ililk Increasing 77 



Official Supervision of Pasteurization 77 



Laws and Ordinances Pertaining to Pasteurization 7S 



Home Pasteurization 79 



CH.\PTER MIL 



MoDZFiED Milk So 



Use of ilodified Jlilk 80 



Digestibihti' of Modified ililk 80 



1. Composition of Human ililk (Colostrum and Xormal) .... 81 



2. X'ormal Human ilflk Compared with Cows" ililk 81 



Food Requirements of Infants 82 



Methods for Jlodif^-ing ililk 83 



Homogenized ililk 84 



CH.APTER IX. 



The A'lLL.iGE Milk Plaxt 87 



Objectionable Practices 87 



Equipment of the Plant 89 



1. Cooling the Milk 89 



2. Botthng the ililk 89 



3. Bottle Washing 92 



