70 MILK AND THE PUBLIC HEALTH ch. iv 



The problem of the thermal death-point of tubercle bacilli 

 in milk has been considered in detail because of its fundamental 

 practical importance. The temperature to employ and the 

 period of exposure at that temperature for commercial pas- 

 teurisation are based upon the conditions necessary to kill 

 pathogenic bacteria, and especially the tubercle bacillus, in 

 milk. 



