Sterilized Milk

Milk is sterilized by heating to a temperature of 212° Fahr., and keeping at that temperature about thirty minutes, some say an hour and a half. To remain either pasteurized or sterilized, milk must be kept secure from contact with outside germs.

Pasteurized Milk

Sterilized milk does not nourish or agree with those who take it as does fresh milk; the albumen is made indigestible by the high degree of heat, hence pasteurization (from the bacteriologist Pasteur) is regarded as preferable. Pasteurized milk has been freed from all harmful bacteria temporarily. Milk is pasteurized by heating it to a temperature between 140° and 167° Fahr., and keeping it at that temperature for about thirty minutes. At this comparatively low degree of temperature milk remains practically fresh and uncooked.