254 THE COMMON SENSE OF THE MILK QUESTION 



result could possibly be reached, and, in the second 

 place, because the criticism is being very generally 

 abandoned. A brief survey of a few of the $alient 

 and essential facts will suffice to do justice to the 

 reply which the friends of pasteurization have always 

 made to this body of criticism. 



It is admitted that the process destroys the lactic 

 acid bacteria with the more dangerous kinds of bac- 

 terial life. That is admitted by that vigorous antago- 

 nist of the "raw food cult," Professor Metchnikoff, 

 who likewise admits that the milk thereby loses 

 something of value." Just how valuable lactic 

 acid in milk is cannot be accurately determined. 

 Metchnikoff exalts it so that it becomes practically 

 the most important item in diet. It is, according 

 to the great French physician and apostle of human 

 longevity, a specific against the germs of more deadly 

 diseases. The weight of medical opinion seems to 

 be that lactic acid bacteria in milk are not injurious, 

 that their presence in the intestines in moderate 

 quantities is rather desirable than otherwise, since 

 they prevent the fermentation of the milk in the 

 intestines assuming putrefactive forms injurious to 

 health by reason of inducing intestinal disturbances.* 

 So important does Metchnikoff regard it that, after 

 destroying all bacteria by pasteurization, he puts lac- 



* For a Contrary view, argued with much weight, see Brush, 

 Milk, pp. 43-50. 



