17 
In milk pasteurized at 145° F. the great increase in the proportion 
MILK. 
of the acid-coagulating and acid groups is plainly shown. 
OF 
STATUS OF PASTEURIZATION 
The per 
At this 
At 160° F, 
the total-acid group is still the largest, but the acid-coagulating 
cent of the alkal and peptonizing groups is reduced. 
group is made up of bacteria which coagulate very slowly. 
MILK FRASTEUVAIZED FOR FO PUNUTES AF 
FAW 
PULA. 
F6E7C, 82.2C. B7EC G3IC 
i | (200%) 
Ze (70%) (80%) 
FIC. 
(60 
62.8 °C. 
3 
NI 
= 
(LOG 20Z2ZE SK FIWCS FHL LNOGY 
a MWK \K\pp\), ]] GG *$_ °F 
(LAG) I02'ZP SY IWCS FHL L0G 
LEIOAOT Fit $4 SOAS INMIZINQLATSA, FHL 'SHIMAOS (70H7Y MAS 
ATVILNOISO DIO "SASINUIEO INIDNIOCHNA JWI (NAS 'FOEL & ATNO YO'SWSINGOYHO OQMILY T0902 JCI ON 
LEX EEE MMA 
A?PTENOIS#220 GONNOA ATNO SAEINCIYO OENM/WEOA 1702870 FEOTEDM QOL SWIITE AOA D1ZzINOLATA FHL 
AMMOTS ATA PLE TID? ATNO SOK9 DMLYTHIOWOD WIL Fhll PWES FHL ANOS SMILWTY SIOHP W190 FW4LQL WK 
MITT TENTH 
AMOTS AYTA PLOTIWEOD ATNO ATL PEO SAL ANOS SNMWSIS SMOYP QNILYTIILGOD G2 FL FMM" F21S 
LL LAL Se SAOLD DWI TeLQL FAL OFINITY FASOMW VHULS SSINOYOS ODNIZINOQLSTA ONE 7047 
us 
WNOLCAIESIIAL EWA AG AUSWVWIY AULTEYO FEY SANOHO OMZ1NOLdaaA ONY A7LH7Y FHL 
Wl FLETIILO) HUA SO C8 tt JNO LDOEY GUSINYGEIO TI SO WISOSMV02 _L0H9 ee a 
\) 
i —_¥§¥—S 
CASWVEEYO LYIM SO CFSOPMMO? ANOYHID LSTIOHE7 
ALHAL/ 
GROUP 
FEPTOM ZING 
CAOWP 
ACO 
COAGULATIN 
GROUP 
ACD 
GROUP 
INERT 
GROUP 
Fic. 1.—The hypothetical relation of the bacterial group to raw and pasteurized milk, 
At 170° F. the total-acid group remains 
about the same, but the organisms produce acid and coagulate the 
The alkali group is practically destroyed although 
temperature the alkali group is greatly reduced, and the peptonizing 
reduced to the minimum. 
milk very slowly. 
