The sanitary condition of certified milk and the consequent length of
time it will remain sweet was demonstrated conclusively as far back as
1900 at the Paris Exposition. At this time, two model dairies in the
United States--one located at the University of Illinois and the other
at Briarcliff Manor, Westchester County, New York--delivered to their
booths at the Exposition milk that was bottled under the most sanitary
conditions at their dairies. During its transit across the ocean the
milk was kept at a temperature of 40 to 42 degrees Fahrenheit, and on
its arrival, 2 weeks after leaving the dairies, it was found to be in a
perfectly sweet condition. Similar experiments made at later dates, such
as shipping certified milk from the East to California, serve to bear
out the test made in 1900, and prove what can be done with milk so
produced as to be as free as possible from bacteria or the conditions
that permit their growth.

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