. Essentials of milk hygiene; a practical treatise on dairy and milk inspection and on the hygienic production and handling of milk, for students of dairying and sanitarians. Milk. PASTEURIZATION 135 and the milk can pass from o to p. If the temperature falls, the pressure of the horizontal rod is withdrawn from the valve, which is then caused to close the opening- by means of a spring, s, so that the milk cannot flow to the pasteurizer; thereupon the discharge of milk immediately ceases, and not until the milk has been sufficiently heated will the valve open again, so that fresh milk may ente


. Essentials of milk hygiene; a practical treatise on dairy and milk inspection and on the hygienic production and handling of milk, for students of dairying and sanitarians. Milk. PASTEURIZATION 135 and the milk can pass from o to p. If the temperature falls, the pressure of the horizontal rod is withdrawn from the valve, which is then caused to close the opening- by means of a spring, s, so that the milk cannot flow to the pasteurizer; thereupon the discharge of milk immediately ceases, and not until the milk has been sufficiently heated will the valve open again, so that fresh milk may enter and expel that already heated from the apparatus. Fig. Schmidt's milk-cooler; a. entrance for cold water; b, exit for cold water. P"'roin the pasteurizer, the milk must be passed over or through a cooler in order to lower the temperature as much as possil)le, for otherwise it would soon spoil. From the cooler, the niilk should l)e drawn directly into the container from which it is to be sold. Fig. 8 rei)resents a cooler which consists of a spirally fluted. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Jensen, Carl Oluf, 1864-1934; Pearson, Leonard, 1868-1909, tr. Philadelphia and London, J. B. Lippincott Company


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