description: Excerpt from Disease in Milk: The Remedy, PasteurizationHeating to various degrees has for years been the recognized means of procedure.The first is boiling. Boiling means raising the milk to an exceedingly high temperature for a short period. This destroys the pathogenic organisms in the milk, but at the same time im pairs its nutritive qualities and renders it difficult of digestion.The second is pasteurization. Pasteurization gets its name from one of the greatest scientists of this century, Louis Pasteur, of Paris, France. Pasteurization consists in heating the milk to a temperature of from 140 to 157 degrees Fahren heit and holding it at this temperature for twenty minutes and then rapidly cooling it. This process destroys the pathogenic organisms quite as fully as boil ing without in any way impairing the nutritive qualities in the milk and without tending to make it indigestible.
language: English
title: Disease In Milk: The Remedy Pasteurization: The Life Work Of Nathan Straus
titlecomplete: Disease In Milk: The Remedy Pasteurization: The Life Work Of Nathan Straus
publisher: Arno Press