The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1919-12-19
PAsTEURizA7I0N

The greatest feature OF the pro-
cess OF pasturizalion properly per-
formed is that It causes an addition
al degree OF safety in milk even
when it has been produced and
handled under the most effective
3ysten: of inspection.
The term ''pasteurization" as APP
piled 10 milk should mean process
of heating TO las degrees =, and
holding that temperature for thirty
minutes. An occasional variation
Of two degrees above or below this
temperature may be allowed under
commercial conditions This process
should be followed by cooling the
product to fifty degrees T., CT be-
low.
Proper pastourization IS &C value
both from a sanitary and com
ncTcial standpoint. The yalue Of
pasteuriZatlon is of greatest import
ance from. a sanitary standpoint
when market milk is under cOnsid
Grafton, Lecause the process when
properly performed, affords protec-
ticn from pathogenic Organisms. In
recent years there have been in
stances where proper pasteurization
has prevented further spreading OF
epidemios of septic sore throat
From commercial standpoint pas
teurization is of value in so far as IL
increases the keeping quality OF
milk and prevents financial losses
by sourirg AS practiced at present,
commercial pasteuriZation destroys
about ninety nine per cent OF the
bacteria in milk, and while il does
not prevent souring, il does delay
the process.
Pasteurization of milk is looked
upon with favor by medical men,
sanitarians. dairymen and CONSUME
ers, but the art has not developed
without opposition, most of the OBJ
jections having been based on the
Oily or on experiments in which milk
was pasteurized at high tempera-
lures, but in view OF the lower
temperatures, now in use and OF
more modern theories, these objec-
lions are now OF no great import
ance.
One of the greatest objections has
been that pasteurizaiion destroyed
The lactic-acid bacteria but left pu-
trefying ORGANISMS, which, when re-
lieyed from the restraining influence
of the acid forming bacteria, would
develop, forming toxins and putre-
factive products Extensive investi-
cations on this subject lin the Re-
search Laboratories OF this division
have definitely proved that pasteuri-
Yation at l45 degrees T., for thirty
minutes loes not destroy all the
acid forming bacteria, and that these
organisms cause the sOuring OF pas
teuriZed milk in n manner very ST.
mi!ar TO raw mills.
Another objection raised Is that
bacteria grow faster in pasteurizeh
than in. raw milk. This IS
not the case when comparison
is. made between milk having
about the same bacterial content.
From n chemical standpoint, serious
objections have been raised against
pasteurized milk, on the ground that
heating decreased its nutritive pow
er. Il has been found. however. that
pas zati0H at no degrees r. FOR
thirty minutes produces no appreci
able change in the albumeD and SOL
uble phosphate content. Further
more. feeding experiments on babies
have proved that milk pasieurized
al the temperature mentioned. is as
digestible and nutritive as raw
milk. Just what relation paSteuriz-
ed milk bears to scurvy and ricketts,
is not clear, but il is well known
that when a tendancy toward these
diseases develops in infants, the
feeding of orange juice is simple
and effective remedy.
There is some basis for the OBJ
lection that pasteurization causes lax.
methods of production on the farm,
for the reason that producers would
know that the milk was 10 be pas
teuriZed and wouid be careless in
it's production However, in any city
where there is an inspection of the
raw milk supply the same inspec-
tion can and should be continued,
even though the milk is TO be pas
teuriZed.
High temperature pasteurization OF
the early days must not be confused
with low temperature pasteurlZa-
ton of the present day. The fall
acy>or the objections 10 pasteuriZa-
ton has been shown through scien-
tiiic research in the past few years,
and as result the value OF the
process has been firmly established.