MARKET MILK 203 



PASTEURIZATION OF MILK IN THE HOME 



Much of the bottled milk which is now delivered in the 

 cities is pasteurized at the city milk plant. While this reduces 

 the germ content and, if properly done, removes danger from 

 disease organisms, there are always some bacteria left in the 

 milk and these will increase rapidly unless the milk is kept 

 cold. Pasteurized milk should receive just as good care as 

 raw milk. 



It is frequently desirable to purchase raw milk and pasteur- 

 ize it in the home. This is especially true when the milk is 

 intended for infant feeding or for young children. While this 

 process requires some care and attention, very satisfactory 

 results can be obtained by the use of the proper methods. A 

 simple method for the home pasteurization of milk is given as 

 follows by Rogers * of the Dairy Division at Washington : 



"Milk is most conveniently pasteurized in the bottles in 

 which it is delivered. To do this use a small pail with a per- 

 forated false bottom. An inverted pie tin with a few holes 

 punched in it will answer this purpose. This will raise the 

 bottles from the bottom of the pail, thus allowing a free cir- 

 culation of water and preventing bumping of the bottles. 

 Punch a hole through the cap of one of the bottles and insert 

 a thermometer. The ordinary floating type of thermometer 

 is likely to be inaccurate, and if possible a good thermometer 

 with the scale etched on the glass should be used. Set the 

 bottles of milk in the pail and fill the pail with water nearly 

 to the level of the milk. Put the pail on the stove or over a 

 gas flame and heat it until the thermometer in the milk shows 

 not less than 150° nor more than 155° F. The bottles should 

 then be removed from the water and allowed to stand from 

 twenty to thirty minutes. The temperature will fall slowly, 

 but may be held more uniformly by covering the bottles with 



1 B. A. I. Circular No. 197. 



