This informative book is a comprehensive guide to the science and practice of pasteurization, with a particular focus on its application to milk preservation. Drawing on extensive research and practical experience, author John Henry Monrad offers a detailed exploration of the various methods and technologies involved in pasteurization, as well as an overview of the history and regulation of milk production and supply in urban areas. This is an essential resource for dairy farmers, public health officials, and anyone interested in the history and science of food preservation. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.