The best method of sterilisation is to place the milk In bottles provided with screw or plug stoppers, put the bottles in a steam steriliser, and gradually raise them to 100° O, keeping them at that temperature for at least half an hour; but by using an autoclave the temperature could be raised to 110° C, and about ten minutes at that temperature would be even more efficient. The milk would not have the burnt taste that it has when boiled over the fire, but it would not taste like new milk. It is very desirable to sterilise milk either before or after it has been peptonised, otherwise the bacteria present would grow at such a rate as to render the milk unfit to drink in a very short time. Sterilisation is only nearly perfect at a boiling heat, and for perfect sterilisation sometimes two or three boilings are essential.