Pasteurization, which takes its name from Pasteur, the French bacteriologist, is merely a process of heating milk to about 170 degrees Fahrenheit for the purpose of destroying possible disease germs, and the bacteria that produce fermentation. In this process the milk is not allowed to come to a boil for the reason that boiled milk is rather "dead" or distasteful, and would readily be detected by the public. It is quite evident that any method of Pasteurization, which would kill bacteria, would also cause coagulation of the protoplasm and the albumin of the milk, and render it much less nutritious, and much more difficult to digest.

Evil of milk preservatives.

If milk producers and dairymen understood the superior food and remedial value of naturally soured milk, and would exert some effort to educate the public in its use, they would soon establish a new and profitable industry, and would give the dairy business of the whole country a new commercial impetus. The souring of milk can be prevented by cleanliness, which renders Pasteurizing unnecessary. At the time of the Paris Exposition, a dairy farm in Illinois sent pure unpasteurized milk to Paris, which arrived in an unsoured condition. This was achieved by absolute cleanliness, with the cows, dairy utensils, etc.

Virtue of naturally soured milk.