. Dairy laboratory guide. Dairying. PASTEURIZATION 25 reached; from 150° to 190° F., depending on condi- tion of milk. Start motion of pasteurizer by throwing belt on tight pulley, and when the desired speed is reached open milk inlet. Notice temperature of milk at the outlet from pasteurizer and regulate by the connecting steam valve. Draw pasteurized milk off into sterile cans, placing a clean white cloth or parchment paper above spout and opening of can to prevent contamination from the surrounding atmosphere. Among the pasteurizers in common use are the Jensen, Reid, Miller-Tyson, Miller,
. Dairy laboratory guide. Dairying. PASTEURIZATION 25 reached; from 150° to 190° F., depending on condi- tion of milk. Start motion of pasteurizer by throwing belt on tight pulley, and when the desired speed is reached open milk inlet. Notice temperature of milk at the outlet from pasteurizer and regulate by the connecting steam valve. Draw pasteurized milk off into sterile cans, placing a clean white cloth or parchment paper above spout and opening of can to prevent contamination from the surrounding atmosphere. Among the pasteurizers in common use are the Jensen, Reid, Miller-Tyson, Miller, and Farrington. The Miller-Tyson Pasteurizer The machine is dependent upon centrifugal force for its action. The film decreases in thickness and increases in speed as it nears the periphery of the treating plate. It requires fifteen seconds to com-. FiG. 23. 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 Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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