In this country pasteurization has made considerable headway, not only in supplying a milk that is designed to serve as children's food, but even for general purposes.
The two methods of pasteurization practiced commercially for the preservation of milk and cream have been developed because of the two types of machinery now in use.
Thorough aeration has been frequently recommended, but most satisfactory results have been obtained where a combined process of aeration and pasteurization was resorted to.
Two different systems of pasteurizationhave grown up in the treatment of milk.
Fortunately, this organism was easily killed by a comparatively low heat, so that pasteurization of the cream and use of a culture starter quickly eliminated the trouble, where it was tried.
As the demands of the market change from a high, quick flavor to one that is somewhat milder but of better keeping quality, doubtless pasteurization of the cream will become more and more popular.
It is therefore apparent that apparatus used for pasteurization should be constructed so as to avoid this defect.
The true standard for selecting milk for pasteurization should be to determine the actual number of bacterial spores that are able to resist the heating process, but this method is impracticable under commercial conditions.
The problems to be solved in the pasteurization of milk and cream designed for direct consumption are so materially different from where the process is used in butter-making that the type of machinery for each purpose is quite different.
In pasteurization then, care must be taken not to exceed the temperature at which a permanently cooked flavor is developed.
The temperatures of pasteurization recommended for starter-making differ with the authority.
Pasteurization of whey has been found requisite to prevent the spread of disease if raw milk is used.
When possible, pasteurizationshould be introduced.
But the most important argument for Pasteurization seems to be that it is really practical, and can be introduced upon a scale vastly more extended than can sterilized milk.
It would appear, then, that this method of Pasteurization by a central company offers the most hopeful solution of this feature of the problem which is growing with the growth of cities.
It is therefore the confident belief of many that Pasteurization is actually a safer method of treating milk than sterilization.
In hospitals where Pasteurization has been adopted the results are as favorable as with sterilization.
It seems strange that this can be done, for thePasteurization of course costs something.
The Pasteurization is decidedly less thorough than by the other method.
Because of the subsequent Pasteurization this company does not feel it necessary to demand that the milk should reach them in as cool a condition as is required by the other companies.
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.
Practically, then, these bacteria that resist the moderate heat of Pasteurization are of no serious importance in connection with the healthfulness of milk.
Pasteurization is found to be sufficient to destroy all the strictly pathogenic bacteria that are likely to be in milk.
Moreover, the results appear to be equally favorable, for Pasteurization is claimed to produce an effect upon diarrhoeal diseases equal to that of sterilization.
Pasteurization in the final container, the bottle, is being recommended.
Selection was then made of the most favorable flavor-producing types, and these were propagated in suitable culture media, such as skim milk, which was rendered more or less perfectly sterile by pasteurization or sterilization.
Thus, the use of pure cultures in raw cream, and pasteurization together with the pure cultures, have a marked beneficial effect.
Labels must also bear the date and hour when the pasteurization was completed, the place where pasteurization was performed, and the name of the person, firm or corporation performing the pasteurization.
The process of pasteurization was first used by the French bacteriologist, Pasteur, for the treatment of the wines of his native district which were likely to undergo undesirable types of fermentations due to bacteria.
The process of pasteurizationmay be briefly defined, as the heating of milk to temperatures, varying from 140 deg.
Labels must also bear the date and hour when pasteurization was completed, the place where pasteurization was performed, and the name of the person, firm or corporation performing the pasteurization.
Pasteurization remains the only safeguard, and it is probable that within a short time all the larger cities will require the pasteurizationof all milk, except that produced under strict supervision.
It is, however, deemed essential that all pasteurized milk be sold as such; that it be delivered to the consumer within twenty-four hours after pasteurization and that no milk be pasteurized a second time.
Their destruction inpasteurization is likely to be one of the reasons for the failure of cheese made from pasteurized milk to develop typical flavor.
In the pasteurization of market milk, it is necessary to take into account the effect of heating on the physical and chemical properties of the milk, and the degree of heat that can be employed is limited.
Indeed one of the objections urged against pasteurization is that it destroys the natural safe guard, the acid-forming bacteria.
In Denmark, compulsory pasteurization at not less than 176 deg.
The temperatures now recommended for pasteurization are as follows: 158 degrees F.
Pasteurization does not remove chemical impurities; boiling dirt does not render it harmless.
There are advocates of pasteurization that deprecate the practice and deny that raw milk is necessarily dangerous; they favor it for the time being until farms and shops have acquired habits of cleanliness.
Finally, because raw milk even from clean dairies may contain germs of typhoid, scarlet fever, or tuberculosis, pasteurization is demanded to kill every germ.
Likewise many would prefer private pasteurization or laws compellingpasteurization of all milk offered for sale; but they despair of obtaining safe milk unless city officials are held responsible for safety.
Should bottles show whether true or commercialpasteurization | | is used?
All cities should compel evidence of pasteurizationas a condition of sale.
Pasteurization= | | | | Should pasteurization be made compulsory?
The leader of the other school is the noted philanthropist, Nathan Strauss, who has established pasteurization plants in several American and European cities.
An investigation was made, and the pasteurization discontinued.
An interval of forty-eight hours usually elapses between commercial pasteurization and the delivery of the milk to the consumer.
It has become increasingly evident that in the course of pasteurization milk loses an important measure of antiscorbutic vitamine.
In view of the vogue which pasteurization has acquired in the large municipalities, especially in the United States, this aspect has assumed increasing importance, and deserves detailed investigation.
Pasteurization has achieved so much in limiting the infectious diseases, especially the diarrhoeal disorders of infancy, that it has come to be looked upon as heresy to deprecate its virtues in any regard.
Such finings may be applied at the time of the first pasteurization or just before the final filtration and bottling.
Where milk or cream is sold to the trade in large towns or cities pasteurization should be required as an additional safeguard.
Water and Milk Pasteurization Contaminated drinking water or milk kills thousands of people each day, especially children.
Pasteurization depends on how hot and how long water is heated.
It took nearly two hours just to reach water pasteurization temperature.
If these bacteria were allowed to develop, the purpose of pasteurization would be lost, and the milk would become as dangerous as it was originally.
Such milk is not sold by dealers, but the process of sterilization is resorted to in the home when pasteurization is not sufficient to render milk safe.
Pasteurization is rather an indefinite term to use, unless the time and the temperature to which the milk is subjected are given.
According to Morse and Talbot[33] the temperature of the pasteurizationshould be as low as possible.
Sterilization and pasteurization will in a measure overcome the bacterial contamination, but milk purchased from a dairy which is not clean or milked under unsanitary conditions will remain dirty, hence unfit for human consumption.
Hence sterilization is more frequently to blame for the condition than the pasteurization of milk.
Pasteurization is heating at a temperature sufficiently high to kill any disease germs present, but not high enough to give a cooked taste.
The chief arguments against pasteurization are (1) that on a commercial scale it is difficult to really accomplish this, and (2) that it is easily used to cover the sale of unclean milk.
In the last few years the question of pasteurization has been studied with very great care.
If it is certain that this method has been used, one need not hesitate to trust the milk, for the arguments against pasteurization do not properly apply here.
The question of preservation and pasteurization can be treated here but briefly.
The advocates of pasteurization give statistics showing that milk so treated has been instrumental in decreasing infant mortality.
Either pasteurization or sterilization of milk is almost universally recommended by medical men.
But even in this case pasteurization does not destroy all germs, particularly those of tuberculosis, peptonizing bacteria of cowdung, and the dust of houses and streets, etc.
While the pasteurization does not appreciably affect the content of "A" or "B" vitamines, the variability in content of these vitamines in milk indicates that it may at times be necessary to supplement them in the diet.
The sensible attitude then is to recognize this fact and if a clean whole milk is not available retain the pasteurization and meet the vitamine deficiency by other agents.
Efficient pasteurization can be more readily accomplished in a closed receptacle such as is most frequently used in the commercial treatment of milk, than where the milk is heated in open bottles or open vats.
Thermal Death-Point of Tubercle Bacilli, and Relation of same to Commercial Pasteurization of Milk," by H.
It is noteworthy that the compulsory pasteurization of milk in New York, Chicago, and other large American cities has been accompanied by a great diminution in the prevalence of typhoid fever.
The proper pasteurization of milk affords a safe and reasonably satisfactory means of preventing tuberculous infection from this source.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "pasteurization" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: decontamination; fumigation; hygiene; sanitation
