Show HOME pasteurization OF MILK large quantities of raw milk are consumed in the state of bi every day of the year this is especially ally true in the rui rural areas and generally very little is done done to to safe guard the supply of this most vital food there are very few pasteurization plants located in the rural areas of the state where milk can be processed to make it safe for human consumption in view of these conditions and the large number of cases of undulant fever reported in the state so far this year it seems advisable to advocate the pasteurization zat j on of milk intended for human consumption as such or for the production of any dairy product to be used in human nutrition in those areas where pasteurized milk is not available the milk can very easily be pasteurized in the home by heating the milk in an aluminum or stainless steel vessel over a direct flame to a temperature of deg dee F stirring constantly to insure that every particle of milk is heated to pasteurizing pasteur izing temperature and prevent ven scorching or burning the milk on the sides and bottom of the vessel vesel As soon as the milk has reach ed that temperature place the vessel of hot milk in cold water and stir the ml milk lk to cool it rapidly to minimize any flavor changes do rot not place the hot milk directly in the refrigerator without first cooling it in water as milk takes about fifteen times ablong as long to cool in cold air as it does in cold water if the housewife prefers a double boiler maybe may be used for heating the milk instead of heating it over a direct flame this method has the advantage over the direct flame method in that not as much milk adheres to the vessel nor is the liali hood of scorching the milk as great it has however the disadvantage of taking longer to he heat atthe the milk t deg F milk can also be past eurizer in the double boiler by heating to a temperature of 1431 deg F and holding at the temperature for thirty minutes then cool as in the above method if no thermometer is available the milk can be heated to a near hoil boil by either the direct flame or double boiler method and then cooled immediately as suggested above by placing the pan of hot milk in cold water it is important that the milk bp be cooled immediately and placed in ill clean containers and sealed to prevent subsequent contamination by lies flies or other agents that may have access to the milk the milk should be refrigerated I 1 at a temperature of 50 deg F or less pasteurization DOES NOT IMPAIR THE NUTRITIVE QUALITIES OF MILK 1 AS MANY PEOPLE HAVE BEEN LED TO BE LIEVE there is a slight cha change ii ii the quantity of some of the vitamins present due to the effect of 0 the heat treatment on the milk but the same is true of these vitamins in any food that is heated or cooked the vitamin most notably affected is vitamin C b but ut there is not sufficient of this vitamin even in the raw milk to supply the minimum requirement of the human hu man body and dietitians recommend that the diet be supplemented with additional dit ional amounts of this vitamin in from other sources sources such as the citrus fruits tomatoes or some other source to insure an adequate intake for proper nutrition in spite of all arguments to the contrary the safety factor iivo involved 1 vec in the use of pasteurized milk far outweighs any of these minor changes which take place during the pas process |