. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 240 Contribution from the Bureau of Animal Industry A. D. MELVIN, Chief. jwnvu Washington, D. C. PROFESSIONAL PAPER July 13, 1915. PASTEURIZING MILK IN BOTTLES AND BOTTLING HOT MILK PASTEURIZED IN BULK. By S. Henry Ayers, Bacteriologist, and W. T. Johnson, Jr., Scientific Assistant, Dairy Division. CONTENTS. Page. Introduction 1 Method of bacteriological analysis __ 3 Method of pasteurizing in bottles 3 Bacterial reductions by pasteuriza- tion in bottles 3 Advantages and disadvantages of pasteurization in
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 240 Contribution from the Bureau of Animal Industry A. D. MELVIN, Chief. jwnvu Washington, D. C. PROFESSIONAL PAPER July 13, 1915. PASTEURIZING MILK IN BOTTLES AND BOTTLING HOT MILK PASTEURIZED IN BULK. By S. Henry Ayers, Bacteriologist, and W. T. Johnson, Jr., Scientific Assistant, Dairy Division. CONTENTS. Page. Introduction 1 Method of bacteriological analysis __ 3 Method of pasteurizing in bottles 3 Bacterial reductions by pasteuriza- tion in bottles 3 Advantages and disadvantages of pasteurization in bottles__ 7 Machinery for pasteurizing milk in bottles 7 Method of pasteurizing in bulk and bottling while hot 11 Comparison of bacterial reductions in milk pasteurized in bottles and milk pasteurized in bulk and bot- tled while hot 12 Page. Prevention of bottle infection by bottling hot milk and by pasteur- ization in bottles 14 Cooling milk which has been bottled hot 10 The cream line and flavor of pas- teurized milk cooled by various methods 23 Bottles to be used in the process of bottling hot pasteurized milk 24 Process of bottling hot pasteurized milk under commercial conditions. 24 Summary 25 Citation to literature 27 INTRODUCTION. The process of heating milk in bottles is by no means a new one, for it probably dates back to the work of Soxhlet (1) ,* from 1886 to 1891. In general, however, the object has been partially or completely to sterilize the milk by the use of high temperatures rather than simply to pasteurize it at low temperatures. While the practice of steriliz- ing or partially sterilizing milk in bottles has been extensively prac- ticed in several countries in Europe, the pasteurization of milk in bottles has not been so common. 1 The figures in parenthesis refer to the list of citations to literature at the end of the paper. Note.—This paper is of interest to milk dealers, health officials, and all who have to do with the milk supply of cities ; it is sui
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