Experiments made by the Bureau of Animal Industry (Refer- ence— M-2. 212. 9), United States Department of Agriculture, Washington, D. C., have shown that the tubercle bacilli and the bacilli of typhoid were killed when milk in which either of these organisms had been placed experimentally was kept at a temperature of 140° F. (60° C. ) for 20 minutes; also that heating milk to 185° F. in the so-called "flash" Pasteurizing apparatus, and then cooling it, serves to destroy any tubercle bacilli that may be present. Method. — Place a rack or a piece of thick wire netting in the bottom of a pail or a large saucepan. Arrange the bottles of milk on the rack. Wipe the mouths and caps of the bottles with a wet cloth, but do not remove the caps. Make an opening in the cap of one of them, large enough to insert a thermometer, which must be previously sterilized. Surround the bottles with cold water until the water reaches nearly to the top of the bottles. Place over the fire, and bring quickly to the temperature of 150° F., as indicated by the thermometer within the bottle. Remove from the saucepan, cover with a cloth, and let stand on the table for 20 minutes, after which cool gradually by setting the bottles into warm water, then cooler, and lastly cold water. Set on ice if it is available, and do not remove the caps until the milk is needed. BUTTERMILK The therapeutic value of buttermilk is well known to the medical profession. People who suffer of such diseases as acute 262 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY diarrhea, gastritis, and intestinal diseases, during the hot season, often find the use of sour milk one of the best means of combating the trouble. The claim put forth is that many of the putrefactive germs of the large intestine are gradually replaced by the harmless lactic acid germs. In the making of buttermilk from acid-forming ferments, the procedure is much the same in each case. The milk is first boiled, in order to destroy the other germs that are always found in milk; then the milk is kept at a temperature favorable to the growth of these beneficent germs, varying somewhat with each kind of ferment. YOGURT Yogurt tablets contain the bacillus Bulgaricus, which grows actively in milk at the temperature of the human body, but grows much more rapidly at a temperature of about 115° F. Yogurt tablets, like other lactic acid-forming ferments, contain the active ferment in a latent form; thus it takes a number of hours for them to develop actively. For rapid growth, it is necessary that the temperature of the milk should be maintained at about 115°. At a lower temperature, the bacillus Bulgaricus grows more slowly; and below 98°, it ceases to grow. Many fail in their attempts to make yogurt buttermilk, because of their ignorance of the fact that this milk ferment requires a much higher temperature for growth than do other milk-souring ferments. Success in making yogurt depends largely on observing these few points :

AI-modernized reading of the original text

Experiments made by the Bureau of Animal Industry (Reference— M-2. 212. 9), United States Department of Agriculture, Washington, D. C., have shown that the tubercle bacilli and the bacilli of typhoid were killed when milk in which either of these organisms had been placed experimentally was kept at a temperature of 140° F. (60° C. ) for 20 minutes; also that heating milk to 185° F. in the so-called "flash" Pasteurizing apparatus, and then cooling it, serves to destroy any tubercle bacilli that may be present. Method. — Place a rack or a piece of thick wire netting in the bottom of a pail or a large saucepan. Arrange the bottles of milk on the rack. Wipe the mouths and caps of the bottles with a wet cloth, but do not remove the caps. Make an opening in the cap of one of them, large enough to insert a thermometer, which must be previously sterilized. Surround the bottles with cold water until the water reaches nearly to the top of the bottles. Place over the fire, and bring quickly to the temperature of 150° F., as indicated by the thermometer within the bottle. Remove from the saucepan, cover with a cloth, and let stand on the table for 20 minutes, after which cool gradually by setting the bottles into warm water, then cooler, and lastly cold water. Set on ice if it is available, and do not remove the caps until the milk is needed. BUTTERMILK The therapeutic value of buttermilk is well known to the medical profession. People who suffer of such diseases as acute diarrhea, gastritis, and intestinal diseases, during the hot season, often find the use of sour milk one of the best means of combating the trouble. The claim put forth is that many of the putrefactive germs of the large intestine are gradually replaced by the harmless lactic acid germs. In the making of buttermilk from acid-forming ferments, the procedure is much the same in each case. The milk is first boiled, in order to destroy the other germs that are always found in milk; then the milk is kept at a temperature favorable to the growth of these beneficent germs, varying somewhat with each kind of ferment. YOGURT Yogurt tablets contain the bacillus Bulgaricus, which grows actively in milk at the temperature of the human body, but grows much more rapidly at a temperature of about 115° F. Yogurt tablets, like other lactic acid-forming ferments, contain the active ferment in a latent form; thus it takes a number of hours for them to develop actively. For rapid growth, it is necessary that the temperature of the milk should be maintained at about 115°. At a lower temperature, the bacillus Bulgaricus grows more slowly; and below 98°, it ceases to grow. Many fail in their attempts to make yogurt buttermilk, because of their ignorance of the fact that this milk ferment requires a much higher temperature for growth than do other milk-souring ferments. Success in making yogurt depends largely on observing these few points :

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