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The Detection of Inefficiently Pasteurized Milk Based on a Modification of the New Rothen-Fusser Test

Laboratory of Food Chemistry, and Dept. of Biology and Public Health, Massachusetts Institute of Technology, Cambridge

ABSTRACT

Introduction

There is a recognized need for some test which can determine, with a fair degree of accuracy, whether a milk has been properly pasteurized. Besides being able to determine whether a milk has been pasteurized the test should also detect whether the milk has been heated below the pasteurization temperature. In the past there has been a great deal of inefficient pasteurization, due either to the selection of unsatisfactory time periods or to a failure to secure the exposures desired. Very often such pasteurization gives milk of fairly satisfactory keeping quality so that the deficiency is not readily noted. Pasteurization that is inadequate is thoroughly misleading and dangerous, since protection is not provided where it is expected and the insurance which the label affords is without any basis.

Neither 142° F. nor 145° F. as indicated by the recording thermometers for the main body of milk will offset a temperature drop frequently as high as 8° or 9° F. and occasionally as high as 30° to 40° F. in the milk in cold pockets which are beyond the influence of the heating and agitating devices.

^* The latter part of this work, that dealing with tests under actual commercial conditions, was done in cooperation with the Dairy Division of the Boston Health Department through the courtesy of Mr. F. E. Mott, milk inspector and chemist for the City of Boston.