Pasteurization and sterilization

- Benson.A.R,

Pasteurization and sterilization

The question of pasteurization and sterilization has received a great deal of attention at the hands of medical and other authorities. Of the two methods, pasteurization is the least harmful, but the fact remains that milk which has been subjected to any temperature sufficient to destroy disease germs is so changed that its effect is quite different from that of fresh milk. The ideal to be attained is a supply of clean, pure, fresh, cow's milk. This is easily procured in the country and in small cities, and in cities like New York it is to be had at a slight additional expense from certified dairies. The general use of the process of pasteurization would tend to promote carelessness in the care and handling of milk by dairymen, and for this reason it is to be discouraged. When the baby's health is to be considered it is little short of criminal negligence to substitute pasteurized milk or sterilized milk for certified milk because the former are cheaper. The question resolves itself into choosing between milk in which the bacteria have been destroyed by heat, and clean milk which is practically free from bacteria.
Among people who are not able to pay the extra price for pure milk, it would seem that it is the plain duty of the community to assist them. Upon this depends, to a large extent, the health and strength of the coming generation.
Whenever the supply of milk becomes, for any reason, temporarily unsafe, it is permissible to use pasteurized milk until pure milk can be obtained. Under no circumstances should it be used continually. If there is any question as to the sweetness of the milk, it would be better to discard entirely the day's allowance and use instead barley water.

Pasteurized milk

If it is necessary to pasteurize milk, the the apparatus known as the Hygeia Pasteurizer is the most convenient. The bottles are closed with cotton and placed in the pasteurizer, and the milk is then subjected to a temperature of 150° to 160° Fahrenheit for half an hour, and is then rapidly cooled. If properly carried out, pasteurization destroys disease germs in the milk and prevents souring for a time. The taste and character of the milk are slightly changed by the process.

Sterilized milk
Sterilization is the the process of heating the milk to the boiling point (212° Fahrenheit). It is accomplished by using the Hygeia Sterilizer, or the bottles well corked with cotton may be simply placed upright in boiling water and allowed to remain for twenty minutes, after which they are rapidly cooled by placing them in cold water.