New Yorx AGRIcuULTURAL ExprerIMENT Station. 185 
upon mixed milk brought from the creamery, should not be over- 
looked. 
In this as in their other acts regarding the suppression of tuber- 
culosis the Danes have shown a laudable moderation and consid- 
eration of the rights of all concerned. The legal enactment as to 
the temperature to be used was not made until the pasteurizing 
process had been voluntarily adopted and the necessary machinery 
installed in practically every creamery in the country. 
The American promoters of the Danish method, knowing from 
their previous experiences with the other form of pasteurization 
that a heating above 70° C. (158° F.) produces a disagreeable 
flavor in the milk, were either not willing to trust the practical 
experience of the Danes or hopelessly confused the two problems 
and recommended 67.3° ©. (155° F.) to the American experi- 
menters when the Danish practice is to employ a temperature at 
least 12.7° C. (25° F.) higher. 
The points in which their reasoning went astray were two: 
First, the cooked taste in milk, at least for the most part, is not 
a matter of absolute temperature at which the milk is heated, but 
rather the result of an exposure of hot milk to oxygen. Mulk 
that has been highly heated in a Danish pasteurizer and imme- 
diately and thoroughly cooled as is their practice has surpris- 
ingly little of the cooked taste. Second, the cooked flavor does 
not attach itself.tenaciously to the fat of which the butter is 
almost exclusively prepared and butter made from highly heated 
milk that may have a slightly cooked taste immeditely after 
churning losses this objectionable flavor in a very short time. 
Believing that a failure to properly heat the milk might be a 
factor in the lack of success of past American experiments our 
investigations began with this point. 
THE PROBLEM STUDIED. 
The objective point was to determine the effect upon the germ- 
life when milk was passed through a continuous pasteurizer at 
