PASTEURIZATION. 193 



Temperature. Hold for. Temperature. Hold for. 



140° F 30 min. 160° F 10 min. 



145° F 25 min. 170° F 5 min. 



150° F 20 min. 180° F 2 min. 



155° F 15 min. 190° F 1 min. 



The temperatures employed under commercial 

 conditions must necessarily be a little higher than 

 the temperatures used under laboratory conditions 

 and expert supervision. If we were to use labora- 

 tory temperature under commercial conditions the 

 results might not always be satisfactory. 



246. Jensen and Platnner come to the conclusion 

 that in order to preserve the properties of raw milk, 

 which is especially desirable in infant feeding, the 

 "heating should not be continued for several hours 

 at 60° C. or 140° F. nor exceed for a single instant 

 70° C. or 158° F. The temperature should not exceed 

 that necessary for destroying pathogenic bacteria, 

 more particularly the tubercle bacillus for which 

 heating for 20 minutes at 60° C. or 140° F. is suffi- 

 cient," as found by Smith; and 5 minutes at 65° C. 

 or 149° F. as found by Bang and Strebolt. These 

 authors (Jensen and Platnner*) also recommend the 

 home pasteurization of milk for infant -feeding. It 

 would seem, howfever, that since the average house- 

 wife is not sufficiently educated along this line that 

 it would be safer for her to buy properly pasteurized 

 milk from some responsible city milk dealer. I be- 

 lieve that the pasteurization of milk can be more 

 efficiently performed by a high class city milk plant 

 than by the average housewife. 



* Jensen and Platnner. American Agricultural Suisse, 6, 1905. No. 6, 

 pages 205-228, etc. 



