The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1916-02-23
PASTEURIZED MILK

| of bottling hot pasteurized milk The
process consists in pasteurizing milk
by the holder process at las degrees
F., for thirty minutes, then bottling
it while hot in hot bottles steamed
for two minutes Immediately before
| filling. After filling, the bottles are
capped and may be cooled by any OF
| the systems in which the caps are
protected. The bottles are sprayed
| with water or cooled by forced-air cir
culation.
When milk is held at 145 degrees
F. for thirty minutes, all the disease
| producing bacteria, so far as can be
ascertained, are completely destroyed.
At the same time larger percentage
of the bacteria that cause milk to
sour and a smaller percentage of
! those that cause it to rot are left
than when a higher temperature is
employed. Pasteurized at a low tenn
| perature, milk undergoes no change
| which affects its nutritive value or
its digestibility. Subsection to tenn
! perature of $50 degrees +. or more,
however, does result in certain chemi-
cal changes. Finally, pasteurization
at low temperatures is more economi-
cal because the expense Of heating
and cooling is less.
This, of course, does not mean that
insufficient pasteurization should ever
be tolerated. AS a matter of fact, the
process Of pasteurization is frequent
ly performed improperly. For the
holder process, 14O degrees F. is the
point at which Investigations have
shown that disease producing bacteria
are killed. but in practice it is. ad-
visable to use a temperature several
degrees above this minimum of
safety. When the flash process is
used. investigation has shown that
very many dealers fail to heat the
milk to sufficiently high TEN pera-
ture. This appears to be another
argument for the use of the holder
process, although conditions in this
respect are said to have been i'm
proved greatly in recent years.
Another common defect in the
process Of pasteurization is careless
ness in the handling of the milk after
it has been treated. AS has been
said already, this is one reason why
pasteurization in bottles Is advocated.
One false step in handling the milk
after it has been pasteurized will
undo all the good effects of the pro-
cess. The milk should be cooled as
rapidly as possible to about 40 de-
Srees F. and kept at that tempera-
ture until delivered. If this is done.
there is only a slight bacterial in
crease during the first twenty-four
hours. 1t has been held by some in |
vestigators that bacteria grow faster
In pasteurized milk than in raw milk |
This point, however, has never been |
thoroughly established and other in |
vestigations indicate that the rate Of |
Increase is approximately the same.
Another objection that has been |
raised to pasteurized milk Is that the |
bacteria which cause It to sour are
destroyed and that without their re-
straining action the purifying organ
isms which survive form toxins and |
products in the milk. AS
has been pointed out, this is true only
of milk that has been pasteurized at |
a high temperature. AS matter Of
fact, the bulletin concludes, pasteuri-
cation by the holder process Is today
the most effective means Of obtaining
safe milk. This is especially true Of
cities which consume such great
quantities that thorough inspection is
almost impossible. New York City,
in 1912, for example, used $500, 900
quarts day. This was furnished by
about 100000 cows and some of il
was transported more than 400 miles.
One hundred and twenty-seven thou
sand persons, it was estimated, were
engaged in handling 1t. Under such
circum stances pasteurization is
necessary precaution. It is, however.
to be regarded not as a substitute
FOR, but as supplement to care and
cleanliness in the production of milk.
Collar Bone Is Reset
'I1n3fad Pracc I |