GERMS IN RELATION TO MILK 15. 



The simplest method of home pasteurization consists in bring- 

 ing water to the boiling point in the outer part of a double boiler. 

 As much water should be used as can be contained in the outer part 

 when the inner part of the double boiler is in place. When the 

 water boils, the outer part of the double boiler is taken off the fire 

 and placed upon a piece of board. Then into the inner part is placed 

 the milk and the inner part is inserted into the outer part of the 

 double boiler and is covered. After the milk has been in the boiler 

 20 minutes the inner part is placed in cold water. It should then 

 be put on ice and covered. Or water may be brought to the boiling 

 point in a pot having a close-fitting cover. Then the pot is at once 

 removed from the stove and placed on a board. The individual 

 nursing bottles, having been previously filled with milk, are now 

 placed in the pot of boiling water, which is covered. The water 

 should be of sufficient depth to reach the same level without the 

 bottles as the milk reaches within them. The bottles are kept in 

 the hot water for 20 minutes and then cooled in cold water and 

 kept on ice. By either method of pasteurizing the milk is brought 

 to about 165'° F. Freeman's pasteurizer is to be commended for 

 more accurate results. 



Home pasteurization is far preferable to commercial pasteuriza- 

 tion, as the latter is at present not at all to be relied upon. All milk,, 

 not certified or equivalent to certified milk, should be pasteurized, 

 for use by infants or invalids. Even certified milk is often pasteur- 

 ized when employed for babies and the sick. In the summer months 

 this may be advisable and in New York at the Straus milk stations 

 certified milk is pasteurized the year round. 



As I have observed, in pasteurization done on a large scale for 

 market purposes in Seattle, the result has been a farce other than it 

 enabled the milkman to keep the milk for perhaps twenty-four hours 

 longer than it would have otherwise kept sweet. The pasteurization 

 of the market milk is done for one to three minutes in machines of 

 the continuous type. The pasteurizers having a large chamber, in. 



