THEORY OF PASTEURIZATION 415 
and vegetable products by heating in the closed containers. Pasteur: 
(1879) applied heat to bottled beer to make it keep. In recognition of 
Pasteur’s researches, which revealed the causes of deterioration in fer- 
mented liquors and the means of preserving them, the term “ pas- 
teurization is now used. Soxhlet (1886) proposed pasteurization in 
the home for baby feeding. There has been much confusion between the 
terms “ pasteurized ” and “ sterilized’ as applied to milk. Rosenau, 
i 
3 
: 
3 
i 
: 
i 
Fic. 68.—Complete Milk Plant. (New York Milk Committee.) 
(a) Milk Clarifier; (b) Pasteurizing and Holding Plants; (c) Milk Cooler; (d) Storage Tank 
for Cold Milk; (e) Bottle Filling and Capping Machine. 
to avoid this has suggested that each bottle indicate the time and tem- 
perature of heating. 
Theory of Pasteurization. This involves the use of moist heat as a 
disinfectant. As discussed in the chapter on sterilization and disin- 
fection, bacteria die according to the monomolecular law and this 
indicates that the killing is a time process. The bacteria do not die 
at once as soon as the heat is applied. The same law must obtain in 
the killing of bacteria by pasteurization. From this it would seem 
