34 THE COW IN HEALTH AND DISEASE 



should be placed in a sterile container, away 

 from the sunlight and dust, and in a place hav- 

 ing a temperature of 50 degrees or under is 

 still better. Do not place it in an ice box hav- 

 ing a bad odor, as it will usually absorb much 

 of it. Heat favors the growth of bacteria or 

 disease germs, and, as there are many in the 

 milk at all times, it is necessary to keep milk 

 at a low temperature to keep them from de- 

 veloping. 



Pasteurized milk is the best for infant feed- 

 ing. The aim in pasteurizing milk is to kill as 

 many of the bacteria as possible without produc- 

 ing a chemical change in the milk. It has 

 been determined that during this process the 

 temperature should not exceed 185° F., nor fall 

 below 110° F. To pasteurize milk in the home, 

 it can be done by placing the milk in airtight 

 bottles or in bottles which have been stoppered 

 with sterilized cotton and immersed in hot water 

 and heated, say at a temperature of 149° F. for 

 one-half hour and then rapidly cooled to 50° F. 

 or less; or heated to 167° F. and kept at that 

 temperature for fifteen minutes and then cooled 

 as before. It is now possible to obtain pasteur- 

 ized milk in almost all of the larger cities, but 

 then the milk should be properly cared for as 

 if plain market milk. It is best usually to pas- 

 teurize your milk that you use at your own home. 

 Sterilized milk is milk that has been raised to 

 the boiling point to destroy the bacteria in it. 

 This can only be successfully done by heating 



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