The term, "sterilization," should never be applied to the processes used in the preparation of milk for the feeding of infants, because the milk is never rendered bacteriologically sterile by them. The term, "pasteurization," as it is ordinarily used, is indefinite and misleading. It should always be stated at what temperature the milk is heated and how long it is kept at this temperature; otherwise, it means nothing.
THE CHANGES PRODUCED IN MILK BY HEAT
Appearance, Taste and Smell
A well-marked scum, or pellicle, develops on the surface of boiled milk. This may begin to develop at as low a temperature as 122 F. (50 C.) (Pfaundler and Schlossmann).1 This is due to the disassociation of the casein compounds as the result of drying. Its composition is:Fatty matter... 45.42 per cent. Casein and albuminoid... 50.86 per cent. Ash... 3.72 per cent. (Rosenau).2Changes in the taste and
JOHN LOVETT MORSE. STERILIZATION, BOILING AND PASTEURIZATION OF MILK. JAMA. 1913;60(12):875–878. doi:10.1001/jama.1913.04340120001001