84 STORRS AGRICULTURAL EXPERIMENT STATION. 
means of the food supply, the machine accomplishes its pur- 
pose, for a heat of 175° (80° C.) continued a minute probably 
renders innocuous all the disease germs likely to be in milk. 
Ihe surprising fact is that this Denmark company is able 
to furnish its milk to its customers at the same price that the 
ordinary companies in the city furnish raw milk and can do 
this at a profit probably equal to that:of the other companies. 
The explanation appears to be in several circumstances, the 
chief of which is that they do not need to demand that the milk 
which is sent to them shall be kept so cool. It is cheaper to 
produce heat than to produce cold, and whereas the ordinary 
milk dealers in Copenhagen insist that the milk which they 
receive shall not be at a temperature of above 39° (4° C.), the 
pasteurizing institution receives it up to 50° (10° C.). The 
difference in expense between keeping the milk at 39° (4° Cy 
and 50° (10° C.) is almost sufficient to pay for the expense of 
pasteurizing milk after it reaches the factory. Heat is cheaper 
than cold. There are other lines in which a saving is pro- 
duced, also, and the result is that pasteurized milk can be 
bought in Copenhagen at the same price as ordinary milk. 
The purchaser can be confident that he is obtaining milk 
which offers no danger, either as a source of tuberculosis or 
any other contagious disease, which has no taste other than 
that present in normal milk, and which is as digestible and as 
easily assimilated as raw milk. It is the most successful ap- 
plication of pasteurizing on a large scale that has been adopted 
anywhere in the world, and furnishes the public with this food 
product in the safest and the most satisfactory condition. 
0 far as I am aware, the method of furnishing pasteurized 
milk in large quantities has not been adopted to any great ex- 
tent in other European cities. There are some other places 
where smaller institutions have been developed and where 
such pasteurized milk can be bought, but as a rule the pur- 
chasers in European cities must buy either raw milk or steril- 
ized milk. 
This whole development of pasteurized and sterilized milk 
is apparently in its infancy. The belief that milk is frequently 
a source of the distribution of disease is so rapidly growing 
that the demand for some method of treating milk before its 
distribution is becoming louder each year. In some European 
countries children in the schools are taught the danger of 
drinking raw milk. The physicians from the medical schools 
are everywhere taught of this danger and, as the result of these 
at 
