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Updated: May 17, 2025
The straw should be weighted down in the water so that no part of it remains above the level of water. The next stage is pasteurization. Water must be boiled to a temperature of 80 to 85oC. When bubbles appear, the soaked straw, surrounded by the cloth bags, should be weighted down and fully immersed in water. The bubbles will disappear when the straw is immersed and then reappear.
However, when diluted and taken slowly this tendency is overcome to a great degree. For this reason it is best to get nipples with small perforations. Either pasteurization or sterilization of milk is almost universally recommended by medical men. Even those who do not believe in such procedures generally fail to condemn them without qualifying statements.
Children fed on denatured milk fall victims to diseases very easily, especially to diseases which are due to lack of organic salts, such as rickets and malnutrition. Pasteurization of milk is very popular. This is objectionable for the same reasons that boiling is condemned, though not to the same extent. Pasteurization is heating the milk to about 140 to 150 degrees Fahrenheit.
If we can't get good milk we can do without it, for it is not a necessary food, but we can get good milk if we make the effort. If the milk is filthy, boiling or pasteurizing does not remove the dirt. But even in this case pasteurization does not destroy all germs, particularly those of tuberculosis, peptonizing bacteria of cowdung, and the dust of houses and streets, etc."
The advocates of pasteurization give statistics showing that milk so treated has been instrumental in decreasing infant mortality. But please bear in mind that previously a great deal of milk unfit for consumption was fed to the babies. Those who pasteurize milk generally are careful enough to see that they get a good product in the first place.
Full sterilization of milk for infant feeding has therefore practically been abandoned. It has been found that milk heated to 167° F. for twenty minutes, and promptly chilled by placing on ice, remains practically sterile for twenty-four hours, and it is spared the injurious changes which take place at a higher temperature. This process is known as Pasteurization.
A four-ounce bottle of milk at an initial temperature of 70° F. in the open steam chamber attains a temperature of 170° in just one hour. An exposure of about one hour and twenty minutes in the steam chamber is therefore necessary for the Pasteurization.
After that I'd had enough of meat to last for six months. When milk is pasteurized, the proteins in it are also altered in structure. Not so severely as egg white is altered by cooking because pasteurization happens at a lower temperature. But altered none the less. And made less digestible. Pasteurizing also makes milk calcium far less assimilable.
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