Or if this is not possible, or where any doubt exists as to the condition of the milk, or any difficulty is experienced in keeping it fresh, it may be pasteurized as soon as received by heating it to 160 deg., keeping it some minutes at this point, and at once chilling on ice.

For this purpose it is best to have the milk in bottles, and to heat by immersing the bottles in a water-bath.
For longer preservation, as, for example, when travelling, sterilizing may be more thoroughly done by greater heat and lengthened immersion.
Still, these should be expedients for use only when milk cannot be secured fresh and in good order, as it is more than doubtful if the milk is so well borne when it has been altered by these processes.
For ordinary daily use it might be better to let all the milk for the day be peptonized in the morning with pancreatic extract, to the extent which is found to be agreeable to the patient's taste, and then preserve it by placing it upon ice.

In this way milk may be kept for several days.

Then, too, it has been found that where even skimmed milk upsets the stomach of patients, milk prepared in this manner can be taken without trouble.

In peptonizing, the directions which accompany the powders to be used for that purpose should be followed carefully.