Milk Pasteurisation as a Technical Problem

Abstract

One of the difficulties in the way of recommending pasteurisation as a general measure for the protection of the milk supply is the fact that as a technical process it is not completely satisfactory, or perhaps better stated, that there are many loopholes for faulty practice. The problems of pasteurisation are not solved merely by enunciating that scientific investigations under laboratory conditions show that certain time-temperature factors are capable and requisite to kill all pathogenic bacteria in milk and that in the process the damage to the milk is neither material nor detrimental. The application of these time-temperature factors under working conditions involves consideration of a number of practical problems. If we are to adopt pasteurisation as a regular part of Public Health practice it is essential to consider these problems and to make the procedure as technically perfect and satisfactory as possible. Any trade objections have to be considered and weighed and, if they are of substance, removed, if that can be done without harm to essential requirements. This is important, since demands which cut across trade needs are likely to be evaded or at least carried out in a lukewarm fashion.