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25
one, and cannot be lightly dismissed. There is no evidence of loss
of Vitamins A, B, D and E ; it is possible that a certain amount
of loss to Vitamin C occurs. There is some small loss of the diffusible
calcium content through pasteurisation.
On the whole, the evidence points to the fact that pasteurisation
properly carried out, destroys the pathogenic organisms and
does not materially affect the nutritive value of the milk, but once
the milk has been pasteurised, it should not again be boiled or
wanned above a certain point. Here lies the importance of knowing
whether the milk has been pasteurised or not. The public should
know whether the milk sold has been pasteurised or not, and if pastcurised,
if the process has been carried out properly. It needs to be
emphasized most strongly that pasteurisation-is something more than
a process by which the milk can be made to keep without souring
for a longer time especially in the summer. It is well, known that
pasteurisation was adopted by the distributors of milk for the purpose
of adding to its keeping properties and thus enabling it to be
delivered to the consumer in a marketable condition. Some people
looked upon it as a good process to prevent wastage from souring
etc. of milk which was produced and handled badly. Unfortunately,
this is the view which is still taken by man}' purveyors of milk.
I was speaking to a large distributor in the district a short while
ago, and he bluntly and baldly stated that heating was of use only
in the summer because the milk would not otherwise keep sweet.
Such things as the destruction of vitamins, interferences with
calcium diffusibility and the effects of these upon children never
altered his mind. From one point of view, it is fortunate that
heat much above 145° Fahrenheit affects the taste, flavour and
cream line. For instance at a temperature of 148° Fahrenheit the
cream line is sometimes decreased by 40%, and so long as the
cream line is exalted to a fetish, it is not likely that a temperature
above 150° Fahrenheit will be used in pasteurising. But unless
some control is exercised, a lower temperature than 145° may be
used and some of the pathogenic organisms remain unaffected.
I am afraid that I have appeared to labour this question
rather extensively, but I find that the question of pasteurisation
is but very inadequately understood even by purveyors of milk.
The objections, of course, that will be raised to compulsory
pasteurisation are two,—expense, and the tendency to delay the
production of a cleaner and better milk supply.
Anything which would have a tendency to raise the price
of milk must be deprecated. If there is to be an increase in the
consumption of milk, the price must be kept as low as possible.