Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-11-12

consists in heating it for a short peri
cd of time at, a temperature below
it's boiling point, followed by a rapid
chilling. In the language of the kitchr
en-, pasteurization means parboiling.
To the health officer and medical man
in general, ~pasteurization has been
one object, viz: The destruction of
bacteria.
Commercially the pasteurization OF
milk is carried out by heating 1t to
a temperature of $50 degrees Fair.
and holding the temperature at that
point for 30 minutes. This tempera-
ture will cause the destruction of
nearly all bacteria ,pathogenic to man
and all of those whose presence in
milk are common. Heating the milk
to this temperature, however, does not
kill all of the bacteria. There are a
few species which are found in milk
which will suffer no bad effects from
this temperature. These bacteria in
themselves are not harmful to man,
but will in time cause putrefaction
OF the milk and change the nitrogen
compounds from their natural compo-
sition to the chemical substance
known as .ptomaines, the cause OF
ptomaine poisoning. For this reason
even pasteurized milk will not keep
indefinitely in an edible condition.
Pasteurization is not the ideal, but
!! only a temporary method Of rendering
the milk supply safe. A raw milk
which cannot be recommended by the
health officer as safe should, under no
conditions, be used after pasteurfza.
ton. This is because pasteurization
cannot atone for the dirt and filth in
milk produced in slovenly and un'
sanitary conditions.
Pasteurized milk after leaving the
pasteurizer must be handled In as
careful a manner as raw milk. II
should he bottled Immediately In
clean, sterile bottles, kept cool and
delivered to the customer immediate
ly.
Pasteurization Is not proposed or
used as a substitute for sanitary in.
spection Of the producing dairy; but
as an adjunct. to the inspection. BY
a sanitary inspection we are enabled
to obtain a clean and better milk, but
not necessarily a safe milk. Pasteur.
ization takes care of and eliminates
the dangers which the inspection can
not see.
There are three main objections to
the use of pasteurized milk. The first,
it is contended by some, that heating
the milk to this temperature alters
the chemical constituents in such a
way that the milk is not easily digest
ed and therefore not a safe food for
infants; second, on account Of the re-
duction of the bacterial count, milk
produced under unsanitary conditions
can be sold for as good a milk and for
the same price as the product produc-
ed under strictly sanitary conditions;
third, that scurvy and ricketts, are
caused by the use Of heated milk.
DR.. Philip Rupp, Of the United
Department of Agriculture, has
carried out an extensive piece of re-
search on the effect of various pas.
teurizing temperatures upon the
chemical content of milk. He finds
that at the common temperature and
Of holding at that temperature
used for pasteupizing milk, that there
is no change in the constituents of
the milk, except a slight reduction OF
the acidity. Higher temperatures,
100 degrees Fair, and higher, viii
cause a coagulation of the albnmen
and a precipitation Of the phosphate
salts, which change will not occur at
$50 degrees Fair, the temperature
commonly used. For this reaso we
can see that there can be no more OBJ
to the use of p%asteurized milk
than to the use of cooked meat. In.
fants should have breast milk, but
when this is not possible, the fresh.
est cows milk should be given them,
and whether this milk is to be pas.
teurized, modified or otherwise treat.
ed depends upon the conditions.
AS was stated above, pasteurization
will not eliminate the sanitary in.
spection of the producing dairy. If.
however, sanitary inspection Of the
dairy is dispensed with;
the second objection to the use of
p%asteurized milk, use of milk produc-
ed under unsanitary conditions on ac-
count of the reduction of the bacterial
life, becomes a valid objection. Where
inspection in conjunction
with pasteurization is carried out, as
It is in nearly all cities, there is no
of using a p~asteurized milk