. The book of the dairy : a manual of the science and practice of dairy work. Dairying. THE DISTRIBUTION OF MILK. 61 with the byre. It is unnecessary to say that such a practice is totall}^ against all rules of proper dairying. By the Pasteurizing of milk is understood a process of heating the milk, for a short time, under the boiling point of water (between 56° and 80° C). Milk is usually Pasteurized by placing it in the inside of a Pasteurizing apparatus, and then heating up to 70° or 80" C, and subsequently cooling to 12° C. It has been proved by experiment that the bacilli eft'ecting
. The book of the dairy : a manual of the science and practice of dairy work. Dairying. THE DISTRIBUTION OF MILK. 61 with the byre. It is unnecessary to say that such a practice is totall}^ against all rules of proper dairying. By the Pasteurizing of milk is understood a process of heating the milk, for a short time, under the boiling point of water (between 56° and 80° C). Milk is usually Pasteurized by placing it in the inside of a Pasteurizing apparatus, and then heating up to 70° or 80" C, and subsequently cooling to 12° C. It has been proved by experiment that the bacilli eft'ecting lactic fermentation are, for the most part, destroyed by a momentaiy exposure of the milk to a temperature of about 80° C, and the vita- lity of the remaining bacilli, along with the rest of the lower micro-organisms present in the milk, is so impaired that their action is temporarily stopped, and their develop- ment checked for a time. If this process be carefully car- ried out. Pasteurized milk does not exhibit, or exhibits only to a very slight extent, that peculiar unpleasant taste possessed by boiled milk, Avhich is so disagreeable to many people. We shall have something to say in a sul>se- quent chapter on the Pasteur- izing of milk. For the purpose of eft'ecting the rapid cooling of milk for general use, the milk-cooler or refrigerator (fig. 22) constructed on the plan designed by Lawrence is thoroughly to be recommended. It is able to treat per- fectly from 200 to 1200 litres (44 to 263 gallons), of milk in an hour. It is believed in America that milk should be aired by means of special apparatus, in order to free it from the so-called animal smell. In Europe this custom is not general, and in Germany it is regarded as useless and unnecessary. ^ 27. The Distribution of Milk.—In the moviug about of milk, it is necessary to protect it from rapid fermentation, violent shaking, contamination, or adulteration. Milk in its warm condition may only be moved short dist
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