results would be serious. Some bacteriologists are convinced that not a few cases of serious sickness have been produced in this way. When the milk is used shortly after the sterilization this matter is of no importance, since the bacteria spores grow slowly. But sterilized milk is supposed to keep indefinitely, and is therefore likely to be preserved some time before using, giving abundant opportunity for these spores to grow.
For these several reasons there is developing a different method of dealing with the problem. It is the well-known process of Pasteurization. But although the process has been known for several years, its application to the milk business on a large scale is quite new. Pasteurization consists in heating the milk to a temperature of only about 68° to 85° C. (165° to 185° F.), leaving it at this temperature for a short time, and then rapidly cooling. The length of time required depends upon the temperature used, being, of course, shortest for the higher temperature, but it varies from some two minutes to half an hour. This moderate heat does not necessarily produce the cooked taste nor, as we shall see, does it involve an expense which need raise the price. The temperature, however, is not sufficient to destroy all bacteria, and for this reason is looked upon with disfavor by those who feel that what is needed is an absolute destruction of all bacteria. The Germans, who like to do things thoroughly, do not take readily to Pasteurization, and there are others besides Germans who insist that this treatment does not make the milk safe. But if one is looking for practical possibilities rather than theoretical success, there is perhaps at present more to be said in favor of Pasteurization than sterilization.
Pasteurization is found to be sufficient to destroy all the strictly pathogenic bacteria that are likely to be in milk. The germs of diphtheria and typhoid are killed, and even the tubercle bacillus is rendered innocuous by a few moments at a temperature of 75° C. The resisting spores above mentioned are of course not destroyed, and many other bacteria are left uninjured. But the bacteria which escape the heat are not strictly pathogenic, and do not grow in the body. If they produce any injury to the drinker it is because they grow in the milk and produce injurious chemical products there. They are only dangerous, therefore, after they have had an opportunity to grow in the milk for some time. This opportunity they do have, as we have seen, in sterilized milk, but they do not have the opportunity in Pasteurized milk. Pasteurized milk is not designed for keeping, and those who use it know that while the strictly pathogenic bacteria are killed the milk will not keep. It will remain sweet a little longer than raw milk, but it must be used at once. It must be treated just like fresh milk.
