. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 72 DAIRY TECHNOLOGY Hot I Pasteurized 'Milk 4. Toxic Properties Remain in Milk. — Many bacterial toxines are destroyed by heat, but others are not; hence it is argued that pasteurized milk may still be an un- wholesome product. The existence of toxines in market milk has been largely inferred, not dem- onstrated. If heat-resist- ing to
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 72 DAIRY TECHNOLOGY Hot I Pasteurized 'Milk 4. Toxic Properties Remain in Milk. — Many bacterial toxines are destroyed by heat, but others are not; hence it is argued that pasteurized milk may still be an un- wholesome product. The existence of toxines in market milk has been largely inferred, not dem- onstrated. If heat-resist- ing toxines exist in milk, the raw product will be just as toxic as the heated, and probably more so, be- cause heating would stop the development of the toxines. 5. Pasteurization Covers Defects in Milk. — Pas- teurization may be used to hide the age of milk, so that the surplus from one day may be disposed of on the following day. By re-pasteurization, milk might be held for a long Fig. 4. — Sectional view of a regenerative ^ime without showing its cooler. (Circular 184, Dairv Division, i ,.^. TT c T^ 4- c A \ ' aged condition. U. b. Dept. of Agr.) ^ The re-pasteurization of milk, however, is prohibited by law in some cities. Such a practice is not conducive to securing a high-grade product and, so far as known, does not obtain under commercial conditions. 6. AJ'ects Flavor and Creaming Property. — When milk has been subjected to a high temperature the cream rises. Outlet for Cold Pasteurized Milk. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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