Use
well-skimmed milk, as fresh as can be had, and, if possible, let it be
obtained from the cow twice a day. Or if this is not possible, or where
any doubt exists as to the condition of the milk, or any difficulty is
experienced in keeping it fresh, it may be pasteurized as soon as
received by heating it to 160 deg., keeping it some minutes at this point,
and at once chilling on ice. For this purpose it is best to have the
milk in bottles, and to heat by immersing the bottles in a water-bath.
For longer preservation, as, for example, when travelling, sterilizing
may be more thoroughly done by greater heat and lengthened immersion.
Still, these should be expedients for use only when milk cannot be
secured fresh and in good order, as it is more than doubtful if the milk
is so well borne when it has been altered by these processes.
For ordinary daily use it might be better to let all the milk for the
day be peptonized in the morning with pancreatic extract, to the extent
which is found to be agreeable to the patient's taste, and then preserve
it by placing it upon ice.
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