The Utah County Democrat. [volume] (Provo City, Utah) 1898-1909, 1908-09-19

TIC dtiu rum MIN sugar, WHICH acid
precipitates the principal protein q x
milk. causing the well-known curdlin,
or souring This always occurs when
milk is exposed TO the air and kept Al
a temperature above ten degrees
These organisms as group are harm.
less, as are also the products Of Their
growth. They, moreover, render gcci
service by inhibiting or crowding Out
the very harmful putrefactive bacteria
which so frequently reach milk from
excreta. These non-sporing organisms
are killed by most methods Of pas
teurlzation, while the sporting putre
factive organisms are not killed BY
any method. II is obvious, therefore
that a pasteurized milk containins
putrefactivc bacteria such as the B
aerogenes capsulatus or the b. putn
ficus of Blenstock, Is in a much less
protected condition than raw milk, (2)
Another group Of organisms produce
butyric fermentation, also an acid
change. These grow best at a TEN
perature approaching that Of the hui
man body, and produce spores which
resist the temperature of boiling wa
ter for some time. The products Of
their growth produce serious disturb
ance in the intestinal tract of man.
more especially of children. The
spores of the germs of butyric fer
mentation are not. killed by pasteuri-
cation. (3) Several micro-organisms,
fnnltAfnu tho tuA L.
produce putrefactive Concentrations
alkaline changes which proceed In
milk without indications visible to the
naked eye. These spore.bearing or.
ganisms are not destroyed by pasteurt
cation. Too frequently milk comes in
contact with organisms of specific dis.
ease, e. g, tuberculosis. typhoid fever,
diphtheria, etc. Pasteurization for 20
minutes at 60 degrees to 65 degrees @
according TO Rosenau, or 20 degrees
to so degrees c. for a shorter period
according TO Jensen. will erectually
destroy all such organisms.
The length of time during which
milk will keep-that is, the length OF
time which must elapse before SUN
cient numbers of bacteria develop to
produce perceptible changes in it's
function of two factors, temperature
and the initial number of bacteria
present. Under ordinarily favorable
conditions, the number of bacteria in
milk freshly drawn from healthy
COW will vary between 500 and 20, 900
per cubic centimeter. Milk can be
produced by commercial methods
which will contain less than 5000 bac.
terra per cubic centimeter. On the
other hand, carelessly produced, the
number may reach 500,000,0 600. Since
most consumers consider pasteurized
milk as safe, II saould be required, II
the process be used. that 1t be heated
to sufficiently high temperature to
kill with certainty all disease-pro
ducing germs. Pasteurization Ger
tainly necessitates a better mode OF
delivery of milk, but at best II is an
expedient rather than an ideal method
of dealing with milk. No Trustworthy
conclusions can be drawn concerning
the effectiveness of pasteurizatioI
from the bacterial content OF pasteur
lied milk sold in the retail market. as
one does not know the nature of the
milk before pasteurization. how lonl
1t has been kept, or the temperature
at which 1t has been kept; and in this
connection II must ever be remem
bered that toxic products unaffected
by heat are constantly being produced
In milk. We have no method of deter
mining whether or not pasteurizet
milk was domaged before It was heat
ed. whereas the keeping quality and
bacterial content of raw milk furnish
good evidence of its real condition.