Sterilized Milk
milk which has been subjected to a process that destroys the bacteria causing lactic or butyric acid fermentation and the germs of disease. Experiments have been made with chemical sterilizers, but these must be used in quantities so large as to be injurious. A freezing temperature checks the development of bacteria, but cannot be relied on, in every instance, to destroy them. Superheated steam is preferable to boiling water, in sterilization. Steri- STERLING on under the supervision of state and county boards of health.