PASTEURIZATION - 153 



lowed to stand twenty-four hours, after which the clear 

 liquid at the top is poured from the sediment and pre- 

 served in a stoppered bottle. 



Add one part viscogin to about 150 parts of cream. 

 Never add so much as to render the cream alkaline. 



While viscogin is entirely harmless, it is nevertheless 

 an adulterant and cream treated with it must be so 

 labeled. 



Inefficient Pasteurization.- Milk that has been un- 

 derheated is more dangerous than that which has not 

 been heated at all. The reason for this is that inadequate 

 heat in pasteurizing may destroy the lactic acid bacteria 

 (which are easily killed) and by so doing actually better 

 the conditions for the growth of the more resistant and 

 obnoxious kinds. Lactic acid organisms are antagonistic 

 to other classes of bacteria and are therefore a real safe- 

 guard to milk. This makes it plain that unless milk is 

 pasteurized at a temperature which will destroy the 

 pathogenic and non-acid bacteria as well as the acid bac- 

 teria, it is far better not to heat it at all. 



Pasteurization should be condemned where its only ;ob- 

 ject is to keep milk sweet. Its real object should be to 

 destroy all actively growing bacteria and especially all 

 disease-producing organisms such as the tubercle bacillus 

 which is among the most resistant. 



Pasteurizing in the Home. If milk must be pas- 

 teurized to render it safe, there is no better place to do 

 this than in the home where it is to be consumed. The 

 pasteurizing is very easily and satisfactorily accomplished 

 by the use of a small double milk or rice boiler which 

 can be procured for about one dollar from hardware deal- 

 ers everywhere. It is essential to stir the milk while 

 heating and to use a reliable thermometer. 



