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Article
May 21, 1904

PASTEURIZED MILK.

JAMA. 1904;XLII(21):1360-1361. doi:10.1001/jama.1904.02490660032013
Abstract

What is pasteurized milk? Strictly speaking, this term should apply to a milk which has been heated to a temperature sufficient to kill pathogenic micro-organisms but not sufficient to destroy the enzymes or to materially alter the albumins in the milk. Unfortunately, there is a lack of unanimity among the authorities as to just what temperature is needed to effect this. Russell, Theobald Smith and Hesse have found that 60 degrees C. for fifteen to twenty minutes is sufficient to destroy the bacillus of tuberculosis. Kobrak says 65 degrees; Forster the same. Holt advises 65 for twenty to thirty minutes, while Rotch apparently always employs 75, although it is generally understood that anything over 69 destroys the ferments in the milk and materially alters albumin and lecithin. The question is an important one. Recent researches, notably those of Rabinovitch,1 show that tubercle bacilli are frequently present in the milk

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