FORTY-SECOND ANNUAL CONVENTION 99 



would have a cooked flavor which was objectionable to most 

 consumers. 



Although there is yet much to be learned on the subject of 

 pasteurization fairly reliable information is today at hand. It 

 is true that the milk solids are changed somewhat when exposed 

 to a high temperature. Some of these become less soluble and 

 therefore more difficult to digest. Even this being true Cron- 

 heim and Erich Miller from 1903 and 1908 made raw and sterile 

 ized milk tests with children, both healthy children and children 

 having rachitis. They were unable to establish any difference in 

 favor of either milk when fed to healthy children nor was there 

 any marked difference in the rachitic children. 



By the modern method of pasteurization milk is not heated 

 to such a high temperature so it will influence the chemical com- 

 position to any noticeable extent. A temperature of 140 to 145 

 degrees F. if applied for from 20 to 25 minutes is suflicient to 

 destroy all the pathogenic organisms found in milk. The flash 

 method of pasteurization by which the milk has to be heated 

 from 180 degrees F. to 185 degrees F. is now less commonly 

 employed. The modern method of pasteurization does not im- 

 pair the milk but even improves it as a food for infants. This 

 is demonstrated by the following experiments : During the per- 

 iod between April 24th and Oct. 17, 191 3 eight baby stations 

 were maintained by Mr. Geo. M. Oyster, Jr., in different sec- 

 tions of Washington for the purpose of dispensing milk to the 

 babies of the poor. This work was carried on in co-operation 

 with about twenty physicians and several graduate nurses. Of 

 the 1,018 babies furnished with milk from these stations some 

 were fed on raw, others on pasteurized, while some were at al- 

 ternate periods fed on raw and pasteurized milk. The highest 

 gain in weight was obtained by the babies fed on pasteurized 

 milk and from the third lot it was obtained during the periods 

 when the babies were fed on pasteurized milk which all goes to 

 prove that the old supposition that pasteurization is injurious to 

 the milk is not well founded. 



It can not be denied that there are few creamery managers 

 that have been opposed to pasteurization. This opposition has 

 been largely overcome at present. The principal reasons for 



