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ISSUED B Y THE DEPT Of HEALTH HARMFUL GERMS IN MILK WASJEU;d Ths Tni Milk Iak @Z Iawve have 'them?| theny | The onlx difference is PASTEURISATION ! When milk is pasteurised, all risk of danger- ous milk-borne diseases is removed: Years of experi- ment have shown that none of the food value of the milk is lost: It retains its flavour and is easier to digest: Common milk-borne disease germs which are de- stroyed by pasteurisation include Diphtheria (which is destroyed at 130 deg: Fahrenheit), septic sore throat (at 133 deg ), typhoid and dysentery (at 137 deg ), tuberculosis and undulant fever (at 40 deg ) The minimum temperature at which pasteurisation takes place is 145 deg: Switch to pasteurised milk: If You can't, pasteurise it yourself at home: There are two ways : (4) Heat the milk to 145 deg: Fahrenheit and keep it ac that temperature for 30 minutes: Cool quickly. (2) Use the double boiler method (one container in another filled with water). Stir the milk from time to time, and bring it to a temperature of 162 deg: Fahrenheit: Keep at that heat for 15 SECONDS ONLY Re while" You count uP to 15 slowly: Then stand the milk in cold water to cool quickly: PLAY SAFE WITH PASTEURISED MILK 20 FOR A HEALTHIER NaTioN

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
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Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19440421.2.31.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 10, Issue 252, 21 April 1944, Page 17

Word count
Tapeke kupu
215

Page 17 Advertisement 1 New Zealand Listener, Volume 10, Issue 252, 21 April 1944, Page 17

Page 17 Advertisement 1 New Zealand Listener, Volume 10, Issue 252, 21 April 1944, Page 17

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