To kill these spores
it is necessary to boil the milk several times. The spores are small
round or oval bodies which form within the bacterial envelope when these
micro-organisms are subjected to unfavorable conditions. The spores
resist heat and cold that would kill almost any other form of life. When
conditions are favorable they develop into bacteria again.
After heating, the cream does not rise so quickly nor does it separate
so completely as it does in natural milk. This is due to the toughening
of the casein in the milk.
Heating partly disorganizes the delicately balanced salts contained in
the milk. The result is that they can not be utilized so easily and
completely by the body, for the human organism demands its food in an
organic state, that is, in the condition built up by vegetation or by
animals. We may consume iron filings and remain anemic, in fact, the
effect the iron medication has is to ruin the teeth, digestive organs
and other parts of the body as a consequence. But if we partake of such
foods as apples, cabbage, lettuce and spinach, the necessary salt is
taken into the blood.
Heating milk also makes it constipating.
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