626 
countries such as Germany and France, where the artificial feeding 
with heated milk is most popular. Scurvy is preventable and amen- 
able to treatment. Rickets results from defective alimentation and 
improper hygiene and can not be laid at the door of pasteurization. 
Comparative observations upon infants under the same conditions 
show that they flourish quite as well upon heated milk as upon raw 
milk. Laboratory experiments as well as clinical observations coin- 
cide with the view that heated milk is quite as digestible as raw milk. 
In fact, it is now claimed to be more so. Metabolism experiments in- 
dicate that the utilization of calcium and iron in the body is more 
complete in children fed upon boiled cow’s milk than in those fed 
upon raw cow’s milk. 
One of the great objections to the pasteurization of milk is that it 
devitalizes it. If milk contains “ life ” it has probably lost the last 
vestige of it after it is from twenty- four to forty-eight hours old and 
kept under such conditions that it contains myriads of bacteria. It 
has been shown that heating milk to 60° C. for twenty minutes, while 
it kills the pathogenic organisms, does not seriously affect the enzymes, 
and the enzymes are the nearest approach to “ life ” with which Ave 
are familiar in milk. The germicidal properties of milk are not seri- 
ously injured at 60° C. 
Another objection frequentty urged against pasteurization is that 
some of the bacterial toxins are not killed at the ordinary tempera- 
tures used. We do not even know the nature of these poisonous prod- 
ucts in milk, much less their thermal death points. The true bacterial 
toxins are destroyed by heating to a temperature of 60° C. for twenty 
minutes. It must be remembered that if milk contains bacterial 
toxins not destroyed by pasteurization it Avill contain these same poi- 
sons if the milk is consumed raw. In fact the heating of the milk 
prevents the further formation of such injurious substances. 
Pasteurization results in the destruction of the ordinary acid- 
producing bacteria, nature’s danger signal of old milk. The heating 
interferes with tfye souring process, so that fermentation of another 
and perhaps more serious nature may take place without the knowl- 
edge of the consumer. It has been shown that certain resistant spore- 
bearing bacteria have the property of peptonizing the albumens in 
milk. These bacteria survi\ r e the process of pasteurization, and are 
thus gAen a free field for growth, whereas in the raw milk these 
bacteria are largely held in check by the growth of the lactic acid 
forming organisms. This view started with the work of Fliigge and 
has gradually lost ground for lack of clinical and laboratory con- 
firmation. For instance, Park and Holt found that a feAv cases of 
acute indigestion immediately followed the use of pasteurized milk 
more than thirty-six hours old. Samples of such milk Avere found to 
