

82 STORRS AGRICULTURAL EXPERIMENT STATION. 
Pasteurization, — Pasteurization consists* in heating the 
milk to a temperature of about 105° or.175° (74° or Soom 
for a short time, and then rapidly cooling it. It does not pre- 
tend to destroy the bacteria in the milk, but it does destroy, or 
at least renders innocuous, all of the true disease germs, and it 
reduces the number of bacteria very greatly. The reduction 
in the number of bacteria is so marked that the milk thus 
treated can be kept sweet for one or two days longer than milk 
that has not been thus treated. The advantages claimed for 
pasteurization are that it destroys the disease germs without 
_ producing the unpleasant taste and without producing any 
effect upon the milk which lowers its digestibility. More- 
over, it is known by the consumer that the milk is not designed 
for indefinite keeping, and that it must be used fresh. It will 
therefore always be consumed before there has been a chance 
for the great development of poisonous products, which occa- 
sionally occurs in the bottles of sterilized milk which have been 
kept for weeks. In other words, all of the advantages for 
quick consumption which are obtained by sterilization are 
obtained by pasteurization and in addition it has advantages of 
its own. ‘The fact that it does not produce a complete sterili- 
zation condemns it in the minds of most Germans, who want 
to do everything thoroughly if they do it at all. To those who 
are after practical rather than absolute results, however, the 
method has much to recommend it. 
Pasteurization has therefore become somewhat popular in 
recent years. For several years the method has been used 
quite widely in private practice. The milk that is given to 
children, or milk that is used for drinking, is frequently heated 
to a moderate temperature and subsequently cooled. There 
have been invented, both in Europe and in this country, special 
forms of apparatus which are designed for producing this re- 
sult with ease and accuracy. 
In very recent times there have been developed in the large 
mill supply institutions methods which are designed for fur- 
nishing such pasteurized milk on a large scale. Beyond ques- 
tion the most highly developed of these is one in the city of 
Copenhagen. In this city there is one large institution which 
furnishes pasteurized milk to its customers in great quantities. 
At the present time the amount of milk thus distributed in the 
city is about 30,000 quarts per day, an amount equal to that of. 
any of the other establishments in the city which furnish raw 
milk, 
