595 
In New York only 16,000 quarts of the totaJiqfol^^QQf^p^ts daily 
used are “ certified ” as clean milk. : 
THE EXTENT OF PASTEURIZATION. 
gao Qjdl io noilnrn 
Freeman tells that it was about 1892 that; -tibia; ^terilifcatLon >of the 
milk in the tenements of New York was widcdyulddptetL So -general 
has this become that the inspectors of the KockBf^Hcrd^nstijtute for 
Medical Kesearch, when recently seeking statist inlr concerriing the 
effect of different sorts of food on the health .rdfibaihieER iiiefcheitene- 
ments, were able to find scarcely any infantsdthut !^eireH ^d( @®:raw 
milk. ln9magflfriTE8ib LsiItb 
It is now estimated that about 25 per cental tttfe tofialodaily milk 
supplied to the city of New York is pasteurized, orh lo nobrJugroi 
About 128,250 of the total of 368,489 quarts* of anrlk- which ;CQihd to 
Boston daily are subjected to commercial pasteurization, ylwola 9i< 
Pasteurization in bulk is practiced on a .laifge sckleeiriitl^iilretSn- 
eries of Europe, particularly in Denmark eahdtfX^eimfenfyLfi9'iii9®r- 
lin and Copenhagen especially, commercially « i pasteurized* millif is 
in general use. In Denmark, in fact, paragraphLO^tdfntheioiakr 
of March 26, 1898, relating to measures for coig^y^ing B tubercu- 
losis in cattle and hogs, requires that all summed, aqid ibotflyd milk 
'from Danish dairies to be used for feedings animals -muStAfirst be 
heated to 85° C. This law, which went intp 4j*fng A ^.^^,py as 
revised in 1903, and again on February^, 
products to be heated to 80° C. and adding to ? t^^rq^^^r^qpppjg 
pasteurization, cream used for the manuf^tuyy tpitfer^ 
Paragraph 7 of the same law requires that qnly jsiygh yqilly [f 
milk may be brought into Denmark as Ipis. heated ,tq 
80° C. The Minister of Agriculture is, ho { wev^y, perqyittq^ ^p 
certain exceptions.” # i.ni ginamrol eni sllhl *i»H ' 
In France the heating of milk is practicedjqy t^e ^lyol^lq , de algy s. 
who supply Paris. A portion of the mil^ sgl^^ygr^^iq^f 
cities of France and of the milk distyjb^tejj’j f rom ,t^ 
(“ gouttes de lait ”) is also first heatecj^ 
for Paris is pasteurized. r 8 niegc brie aionboiq ael qu:b 
CHANGES IN THE MILK PROUufeD 1 fI 8fI19 ^ 
J .9I01 Isbnasss lie yelq alnoin 
The changes produced in milk by 
of heat and the length of exposure, 
perature of 60° C. for a short time 
chemical and physical properties. Th&.[jboilmg,> oTmilk. -however? 
• ilH .°S8 lB~t>9119llB97/ di ! 9LLiiJ j'lulfg 
0 Adolf Reitz, Milchhygiene u. Tuberkipq^e|5^|x%iii^tupg , , ( m f } pmjqmadw'ih 
Schweden, Zugleich ein Beitrag zur Techipk r , 
Fleisch- u. Milchhygiene, 1905-6, 16, p. 143,jj. ^08 .q ,01 .oZ oloit'iB 'gtiedoR fate 
heatings depend upon the degree 
Jqy t .dDoW .139111 JvoQj auiqqiS 
iammdiMilM fmh 
#?£ : nf»t,apprvcialiJ l v .,;i|)V':t,;,it>! ; 
