Show KILLING MILK BACTERIA no objection to pasteurization when properly done seems probable that within F few C w years supply for large cities will be thus treated three processes now in use there is no valid objection to pasteurization when properly performed land land the process makes safer even the most carefully handled and inspected HUH it seems probable that within the hie next two years a large proportion of the milk supply in the large cities will be pasteurized there is already a marked tendency in this direction before the value of pasteurization ns as a hygienic hyglen le measure was as well recognized as it is today it was practiced in secret by a number of milk dealers as aa a means of arese prese preserving arving milk and preventing it from souring gou ring its commercial value in this respect is undoubtedly great but its chief function is the destruction of disease pro organisms bins proper pasteurization should destroy about 99 per cent of 0 all the bacteria in the milk although when the bacterial count of 0 the raw milk is low the reduction way may be somewhat smal smaller ler the effi cleacy of the process it is pointed out cannot sink arranged for pasteurization of milk be based on the per cent but rather on the character of the bacteria destroyed st the kinds of bacteria that remain alive after pasteurization depend on the temperature to which the milk is heated and the species of bacteria which ire are in the raw milk three processes of pasteurization known respectively ively as the flash process the holder process and pasteurization in the bottle are arc now practiced in this country in the hash flash process the milk Is raised quickly to a temperature of about degrees F or more held bield there for from 30 seconds to a minute and then cooled quickly in the holder process the milk Is heated to a temperature pera ture of from degrees to degrees F and held there for half an hour when pasteurization in bottles Is practiced the raw milk Is 18 put into bottles with watertight water tight seal caps which are arc immersed in hot water and held for from 20 to 30 minutes at a temperature of degroes degrees F in this way the pasteurized milk is not subjected to any danger of on the other hand the seal caps must be absolutely tight find and this involves increased cost in general it may bo be said that the holder process is coming coining into greater favor than either of tile the others this process per permits dilts of the use of lower temperatures which for various reasons is highly desirable |