36. PASTEURIZED MILK.--While certified milk is undoubtedly the safest
kind of milk to use and is constantly growing in favor, much of the milk
received in the home is pasteurized. By pasteurized milk is meant milk
that has been heated to a temperature of 140 to 155 degrees Fahrenheit,
kept at this temperature for 15 to 20 minutes, and then cooled rapidly.
The result of such a treatment is that any disease-producing germs that
are present in the milk, as well as those which are likely to cause
intestinal disturbances, are destroyed, and that the milk is rendered
safe as food for a time. Pasteurizing does not materially change the
taste of milk, nor does it seriously affect the digestive properties of
this food. It is true, of course, that pasteurized milk is not so good
as clean raw milk. Still it is better to use such milk than to run the
risk of using milk that might be contaminated with the germs of
tuberculosis, typhoid fever, scarlet fever, diphtheria, or any other of
the numerous diseases that have been known to be carried to whole
families and communities through the milk supply.
37. Although pasteurizing is done on a large scale in dairies, there is
no reason why the housewife cannot pasteurize the milk she buys,
provided it is raw milk and she feels that it is not safe to use. If
pasteurizing is to be done frequently and large quantities of milk are
to be treated, it would be advisable to purchase the convenient
apparatus that is to be had.
Pages:
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36