# Progressive Summary # Structured Notes # Rough Notes Milk was the first important food to be subject to pasteurization by law, beginning in Chicago in 1908. Raw milk is rich in sugars (lactose) and protein (casein) and is a breeding ground for bacteria. In the 19th century, it was one of the main vectors for transmission of tuberculosis and typhoid. Pateurization is the process of heating something to 145˚F (62.7˚C) for 30 minutes, or 161˚F (71.6˚C) for 15 seconds, in order to kill off the bacteria. # Quotes