The Effect of Pasteurization on Some Con- stituents and Properties of Goat's Milk'

Goat's milk, because it apparently is easy to digest, has been recommended for infants, children, convalescents, and for adults troubled with digestive disturbances. Also, it sometnnes is used by individuals who are allergic to other milks. Most goat's milk is consumed in the raw state at present. Iroats are rarely affected with tuberculosis and for that reason the possibility of consumers contracting tuberculosis by drinking the raw milk has given little concern to public health officials, (joats milk however, like milk from any other source, is susceptible to contamination by various disease organisms that may be present during its production and handling. The consumption of raw milk may be a means of contracting undulant or Malta fever (brucellosis), and public health officials therefore enlphasize the desirability o± pasteurizing milk that is intended for direct human consumption. For these reasons the pasteurization of goat's milk is advocated and accordingly it becomes increasingly important to determine the effects of pasteurization on the nutritive properties of goat s milk. The investigations reported in this publication were conducted in 1937 and 1939 by the Bureau of Dairy Industry, in collaboration with the Bureau of Animal Industry, with goat's milk that was ob-