. 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 133 is not done, it cannot be regarded aw certain that the milk has been freed from pathogenic micro-organisms. ^Moreover, a pasteurizer which is to prepare milk for use as food must fulfil the following requirements: 1. The oitire qi(antit!j of milk, including the froth formed during heating, must he heated equally to the desired Fjord's pasteurizing apparatus. 2. The apparatus must wor
. 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 133 is not done, it cannot be regarded aw certain that the milk has been freed from pathogenic micro-organisms. ^Moreover, a pasteurizer which is to prepare milk for use as food must fulfil the following requirements: 1. The oitire qi(antit!j of milk, including the froth formed during heating, must he heated equally to the desired Fjord's pasteurizing apparatus. 2. The apparatus must work reliahli/, in order that thoi-e shall l>c no danger that at times the milk is not sufficiently heated. '.K The miuhine must he cast/ to 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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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherphiladelphiaandlon
