Proper Sterilization and Drinking of Milk
MILK is sterilized by bottling, corking with cotton, and after placing the bottles in a kettle having a false bottom, filling the vessel with cold water, and allowing it to come to a boil. At the end of half an hour, the bottles may be removed and closely corked. Whatever unwholesome bacteria the milk may have contained are killed by the heat. But even then, milk must be sipped. Taken at one draught, it is coagulated by the gastric juice the moment it reaches the stomach. There it remains in one large lump, upon which that digestive fluid can not act. There results disturbance or pain, and the person supposes the milk disagrees with him. The fact is that the same amount of milk, slowly sipped, would present to the gastric juice small, separate masses of coagulum, which are readily acted upon. Hence all depends upon the manner in which fluids are imbibed.—Good Housekeeping.