76 DAIRY TKCIINOI.OGY 



case of scurvy or rachitis among the consumers of the 

 milk, and that the infants maintained their health and 

 normal development on this diet. 



Park & Holth of New York City found (1902-1903) 

 that infants fed on pasteurized milk thrived much better 

 than those fed on raw milk. They experimented on 50 

 babies from the tenement houses, and divided them into 

 two equal lots. They were all fed on milk modified at the 

 Straus milk depot. They were treated the same, excepting 

 one lot, who were fed milk pasteurized 30 minutes at 

 165° F., and the other half were fed the same kind of milk 

 unheated. The pasteurized milk in the morning con- 

 tained 1000 germs per cubic centimeter, while the raw 

 milk contained 1,200,000 per cubic centimeter, and the 

 pasteurized milk contained in the afternoon of the same day 

 50,000 germs per cubic centimeter while the raw milk 

 contained 20,000,000 per cubic centimeter. 



The investigators made the following' remarks: 



" Within I week, 20 of the 27 infants put on the raw milk, 

 suffered from moderate or severe diarrhea, while during 

 the same time, only 5 cases of moderate and none of 

 severe diarrhea, occurred in those taking pasteurized milk. 

 Within a month, 8 of the 27 had to be changed from raw, 

 back to heated milk, because of their continued illness. 7, 

 or 25 percent, did well all summer on raw milk. On the 

 other hand, of those receiving the pasteurized milk, 75 per- 

 cent remained well or nearly so all summer, while 25 per- 

 cent had one or more attacks of severe diarrhea. There 

 were no deaths in either group of cases." 



Berlioz, in Grenoble, France, distributed from 1894 to 

 1897 sterilized milk (heated under pressure) for infant feed- 

 ing, and found an average death rate of 27.9 per 1000 for 

 those using the sterile product, as compared with a death 

 rate of 69.3 per 1000 for infants fed on raw milk. 



