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96.
Pasteurised Milk.
This is milk which lias been heated for half an
hour at a certain temperature (between 145° and 150°
F.) in order to kill any disease germs such as tubercle
.or typhoid bacilli or germs which might cause diarrhoea
in infants. The heat employed is not sufficient to kill
the vitamins or other ingredients so that pasteurised
/nilk is both safe and nutritious. It must comply with
specified bacterial tests when samples are taken.
Ordinary milk need not comply with these tests. If a
customer wishes to preserve the vitamins m pasteurised
milk it should not be boiled.
Sterilised Milk.
This is milk which has been heated to such a
degree that all the germs are destroyed. It lasts much
longer than Pasteurised Milk and is used where
daily supplies cannot be obtained, as on board ship, or
for exporting to warm countries. It has the disadvantage
however of having been heated so much that vitamins
are destroyed and changes have also taken place in other
ingredients in the milk; it should therefore not be used
as a routine food for infants. Sterilised milk is sold in
sealed bottles.
Certified Milk, Grade A (Tuberculin Tested) Milk
and Grade A Milk, are all produced under the cleanest
and healthiest conditions, subject to stricter supervision
by the Health Authorities than in the case of most of
the other kinds of milk; the cows are examined by
Veterinary Surgeons every three months and in the case
of Certified and Grade A (Tuberculin Tested) milks the
cows are also tuberculin tested every six months by a
Veterinary Surgeon. These three varieties of milk must
comply with bacterial standards laid down by the
Ministry of Health and the standard for Certified milk is
the strictest of all. It is therefore the most expensive.
Ii is also possible to obtain Grade A (Pasteurised)
milk and the pasteurisation is an additional safeguard.