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ARTICLE |

THE CONTROL OF PASTEURIZATION

GOTTFRIED KOEHLER, M.D.; F. O. TONNEY, A.B., M.D.
JAMA. 1911;LVI(10):713-718. doi:10.1001/jama.1911.02560100005003.
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The proper control of milk pasteurization is highly important at the present time—not only to the sanitarian and the public, but also to the conscientious milk-dealer.

Pasteurization as commonly practiced is the heating of milk to a temperature varying from 140 to 185 F. for varying periods of time. This heating may or may not effect the results intended, and the product consequently may or may not be free from the constituents which are intended to be removed or destroyed by the process.

Pasteurization has been lauded and condemned. The misunderstandings are based on the different meanings of the term with reference to the amount of heat applied, the time of exposure and the results accomplished. Practically, pasteurization is resorted to for two reasons: first, and very extensively, to enhance the keeping qualities of the milk. This is accomplished by destroying or materially reducing the number of acid-producing bacteria. Inasmuch

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