416 MILK AND MILK PRODUCTS 
that the “ continuous” process where heat is applicd over a longer 
time would be more satisfactory. 
Gable (1915) has summed the advantages which might be raised 
against pasteurization as follows: In the light of recent knowledge some 
of these are now untenable. 
OBJECTIONS 
1. Increased cost. 
a. By additional apparatus required. 
b. By fuel required for heating. 
c. By ice or ammonia required for cooling. 
d. By increased labor of handling. 
2. Conceals inferiority. 
a. By encouraging carelessness. 
b. Discouraging proper care. 
3. Interferes with cream rising and whipping. 
4.-Modifies taste. 
5. Less wholesome. 
a. Acid less as the lactic acid bacteria are destroyed. 
. Spores forms of bacteria are not destroyed. 
Injurious by-products of bacteria are not destroyed. 
. Milk is chemically changed. 
. Is less easily digested. 
Produces scurvy and rachitis. 
so Qo oe 
ADVANTAGES 
1. Economie. 
a. Makes milk keep sweet longer. 
b. By saving milk which otherwise would spoil. 
c. By saving bills for sickness and milk-borne epidemics 
2. More wholesome. 
a. Pathogenic bacteria are destroyed. 
b. Infant mortality less. 
c. Bacteria are decreased in numbers. 
The methods of pasteurization are two in number, the “ flash ” and 
‘‘ continuous ” processes. In the continuous process the milk is heated 
for thirty minutes at 60° C.; the flash process requires a higher temper- 
ature (80° C. to 90° C.) for a shorter time (1-5 minutes) , according 
