_Pasteurized Milk._ In pasteurizing milk the aim is to destroy as many of the bacteria as possible without causing any chemical changes or without changing the flavor. One can pasteurize milk at home by placing it in an air tight bottle, immersing the bottle to the neck in hot water, heating the water to one hundred and forty-nine degrees F for a half hour and then quickly cooling the milk to fifty degrees, by immersing the bottle in cold water. The rapid cooling lessens the cooked taste. Many of the best dairies pasteurize the milk in this way before it is marketed. _Sterilized Milk._ Milk is sterilized to destroy all bacteria, by boiling it. It must sometimes be boiled one, two or three successive days. Sterilized milk remains sweet longer than pasteurized milk, but more chemical changes are produced and the flavor is changed. Formerly borax, boric acid, salicylic acid, formalin and salt petre were used to keep the milk sweet, but this adulteration is now forbidden by the pure food laws. _Malted Milk_ is a dry, soluble food product in powder form, derived from barley malt, wheat flour and cows milk, with the full amount of cream. The process of the extraction from the cereals is conducted at elevated temperatures so as to allow the active agents (enzymes) of the barley malt to affect the conversion of the vegetable protein and starches. The filtered extract, containing the derivatives of the malt, wheat and the full-cream cows milk, is then evaporated to dryness in vacuo, the temperature being controlled so as to obviate any alteration of the natural constituents of the ingredients and so as to preserve their full physiological values. The strictest precautions are observed to insure the purity of the product. It contains, Fats 8.75 Proteins 16.35 Dextrine 18.80 Lactose and Maltose 49.15 (Total Soluble Carbohydrates) 67.95 Inorganic Salts 3.86 Moisture 3.06 It is free from germs, the starches and sugars being converted in the process of manufacture in maltose, dextrine and lactose. The fats are in an absorbable condition, and it contains a high percentage of proteins derived from both the milk and the grains, as well as a marked percentage of mineral salts. It is readily soluble in water and is easily digested. _Smierkase_, made in the home, is coagulated casein. It contains thirty-three per cent protein, twenty-four per cent fat and five per cent salts. The thickening of the milk, or the coagulation of the casein, is like that produced by lactic acid. _Skimmed Milk_, as shown by the table, contains the same amount of protein as fresh milk, but more sugar and more ash, the difference consisting almost entirely of less fat, which has been removed in the cream.