CHAPTER XII. 

 I'ar. No. Page. 



238. Development of bacteria in millc 187 



2.30. Care and cleanline.ss in liandling inilli 188 



2-10. Clarification and separation 180 



241. The grading olf milk 180 



242. Variation in test of cows' milk 190 



243. Table showing variation in test 191 



244. Variation in tests, as found by C. O. Jensen 192 



245. Temperatures for pasteurization 192 



246. Temperatures recommended by Jensen and 



I'latner 103 



247. Intermittent system of pasteurization 194 



248. Advantages and disadvantages of intermittent 



systems 194 



249. Regarding continuous pasteurizers 195 



250. Regarding semi-continuous pasteurizers 195 



251. Cleaning pasteurizers 19G 



2.52. Prejudice against pasteurized milk and cream . . . 106 



253. Sources of bacteria in milk 197 



B4. Epidemics caused by raw milk 197 



'T, 



