JAMES HENDERSON. 
691 
temperature was reached. This, of course, should be done as 
soon as possible after the milk is drawn from the cow. All the 
mischief possible would be done by postponing it for six hours. 
Treatment of milk to this extent is about all that could be 
accomplished at the average dairy. For subsequent treatment 
the methods in force at the milk laboratories of Nathan Straus 
in New York are very effective. 
As soon as the milk arrives at his depot its temperature is 
reduced to 50 Fahr. It is then run through a Faval separator, 
which throws out all the dirt, animal cells, and mucous held in 
suspension. 
These impurities are then removed and the milk and cream 
are mixed together again. The milk is then bottled and pas¬ 
teurized by exposure to heat, the temperature being 75 C. or 167 
Fahr. The milk is then rapidly cooled and kept cool until dis¬ 
tribution. This method of preparing an improved quality of 
milk is very good as far as it goes, and incidentally let us pay 
our tribute of admiration to this genuine philanthropist, who, 
at a financial loss to himself, supplied this milk to the poor of 
certain districts about New York at a very low price. This 
method of treatment is probably the best of its kind that has 
been operated on a large scale, and may be considered as typical 
of all others. It is open, however, to two important criticisms. 
In the first place, heat at 167 Fahr. coagulates the albumen of 
the milk, and this very seriously interferes with its assimilation 
by infants. A well-founded prejudice against pasteurized milk 
is growing up among medical practitioners. A physician re¬ 
marked to me the other day that a child may just as well die of 
tuberculosis as of indigestion. The other criticism of the 
method is, that pasteurized milk is not sterile, although its keep¬ 
ing qualities are immensely improved. The microbes that are 
in the vegetative stage are killed by this process, bnt the spores, 
which are the latent or seed stage of them, can withstand the 
exposure to this heat (167 Fahr.) for the few minutes it takes 
to pasteurize milk, without being injured. The presence of these 
spores makes it necessary to reduce the temperature again rap- 
