PASTEURIZATION. 183 



that it is delivered as quickly as possible on reach- 

 ing its destination; allow no preservatives to be in- 

 troduced at any time or in any quantities; and feed 

 young infants with milk at the natural temperature 

 and in small quantities at a time." 



The average milk and cream consumer would 

 gladly drink raw milk or cream strictly pure, if he 

 were so situated as to be able to afford it. When 

 milk and cream are produced under strictly cleanly 

 conditions, drawn from healthy cows by healthy 

 workers, the cost of production exceeds the price 

 which the average consumer can afford to pay. 



231. When children are sick and milk and cream 

 are prescribed as a part or entire diet, and its source 

 as to cleanliness is questioned, the attending physi- 

 cian invariably insists that the milk or cream be 

 heated or pasteurized. (Doan and Price.*) 



232. Pasteurization is not intended to cover up 

 faults in cream and milk and it will never be used 

 for this purpose by intelligent dairymen, nor is pas- 

 teurization merely a fad; if it had not filled a real 

 and long felt want, its use would have been discon- 

 tinued long ago. Instead of being discontinued it is 

 rapidly gaining in favor and will continue to be 

 employed until we have such well regulated dairies 

 and such good transportation facilities, as to render 

 it unnecessary and therefore unprofitable. Not until 

 we can procure clean, sweet milk, which is free from 

 disease producing germs, dare we dispense with pas- 

 teurization of both milk and cream. Pasteurization 

 imparts to market milk and cream a fine flavor, en- 

 hances its keeping qualities, and makes it safe for 



• Doan and Price, Bulletin No. 77, Maryland Station, page 10, 1901. 



