RELATION OF BACTERIA TO DAIRY PRODUCTS 573 



this end would be the removal of all tuberculous cattle from the 

 dairy herds of the country. This, however, is a proposition of 

 such magnitude that its early accomplishment is a practical 

 impossibility, and some other and more feasible method of 

 rendering the products of our cheese factories more wholesome 

 must therefore be found. If it be possible to use pasteurized 

 milk in the manufacture of cheese without injuring the product, 

 a simple solution of the problem is offered to the cheese manu- 

 facturers in the process known as pasteurization. Abundant 

 proof has been furnished to establish the fact that whenever 

 milk is heated to 140° F. (60° C.) and held at that temperature 

 for twenty minutes, or heated to 176° F. (80° C.) momentarily, 

 all of the tubercle bacilli which it may contain are destroyed 

 and the product obtained from it is rendered safe and whole- 



