PASTEURIZED MILK 



71 



The cleaner the raw milk, the smaller is the percentage of 

 lactic-acid bacteria. Also, the more efficient the pasteuriza- 

 tion, the smaller is the percentage of lactic-acid organisms. 

 The number of peptonizers, in a good grade of commercially 



''^Outgoing TSIilt 



Fig. 3. — Holding tank with automatic emptying device. 

 (Circular 184, Dairy Division, U. S. Dept. o£ Agr.) 



pasteurized milk, on the initial count and on succeeding 

 days, is approximately the same as in a clean raw milk 

 held at the same temperature. In milk heated for 30 

 minutes at 140° F., it was found that about five per cent 

 of the acid producers resisted the heating. 



