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According to Morse and Talbot[33] the temperature of the pasteurization should be as low as possible. Pasteurization at 140 deg. F. for 20 minutes is sufficient; lower temperatures are not. "At this temperature there is no change in the taste, odor, or color of the milk, no noteworthy changes in the chemical composition are produced, the ferments and bactericidal action are unaffected and bacterial toxins and non-spore-bearing microorganisms are destroyed."[34] Rosenau[35] states that the bacillus of typhoid, diphtheria, and dysentery, as well as the cholera vibrio and other pathogenic non-spore-bearing bacteria which are often found in milk, are destroyed at a temperature of 140 deg. F. for twenty minutes, and at higher temperatures for shorter lengths of time. Sommerfield's[36] investigations prove that butyric acid bacilli are destroyed at a temperature of 212 deg. F. for from 1 to 2 minutes. It must be understood that no matter what method is used to insure purity in milk, nothing does away with the necessity for keeping the milk both clean and cold. The receptacles in which the milk is allowed to stand, the vessels in which it is measured, and the person who handles it must be absolutely clean, and the nurse must keep in mind the fact that pasteurization does not completely destroy the bacterial growth in milk, that it merely diminishes it, and she must see that the milk which has undergone the pasteurizing process is kept cold, otherwise the microoerganisms which are present, even if to a less extent than in raw milk, will undoubtedly multiply. ~Adulteration of Milk.~--There is not nearly so much adulteration of milk to-day as there was a few years ago. The stringent laws governing the care and composition of the milk make it unprofitable for the dairymen to practise it. However, there are times when such things are done and care must be taken to prevent it. Milk is, as has already been stated, very susceptible to contamination, and that which is infected with putrefactive bacteria is not fit for food even if the dealer has doctored it with formaldehyde. However, the danger to-day is not so much from drugs as from lack of care in the handling of the milk. It is well to remember, however, that water is an adulteration just the same as formaldehyde and perhaps more pernicious, since the quantities of the latter are so small in an ordinary quantity of milk as not to make a great deal of difference except in t
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