360 ENVIRONMENTAL HEALTH
The effectiveness of pasteurization in the prevention of
illnesses that may be transmitted through milk-borne disease
organisms has been demonstrated beyond any doubt. The con-
tinued sale and consumption of raw milk must therefore be
attributed to ignorance of these facts. Pasteurization does not
eliminate pesticide residues, anthrax spores, or toxins given
off by certain staphylococci; but the production of toxins is
nil when milk is properly refrigerated. The equipment used to
pasteurize milk is of three general types. These are the holder,
high-temperature short-time, and in-the-bottle pasteurizers.
High-temperature pasteurizers include the vacuum type (tem-
perature 162–200°F) and the ultra-high temperature type
(190–270°F).
Quality control Quality control involves herd health,
milk handling, transportation, processing, and distribution.
Field and laboratory testing coupled with inspection, super-
vision, education surveillance, enforcement, and evaluation
are the major methods used.
The tests used to control the quality of milk are explained
in detail in Standard Methods for the Examination of Dairy
Products Twelfth Edition. The major tests are mentioned
here. Raw milk quality is determined by temperature, sedi-
ment, odor and fl avor, appearance, antibiotics test, direct
microscopic counts including clumps of bacteria, leuco-
cytes, and streptococci; standard plate counts, abnormal
milk tests, and thermoduric determination. Tests for bru-
cellosis and animal health are also made. Pasteurized milk
quality is indicated by the standard plate count, direct micro-
scopic count, phosphatase test, coliform test, taste, and odor
tests. Other common tests are for butterfat, total solids, and
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JOSEPH A. SALVATO, Jr.
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