Archive image from page 94 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 PASTEURIZED MILK 73 more slowly and less completely than it does in the case of unheated milk. The viscosity of the milk is lessened and the milk appears to have a lower fat content. Heated milk has a characteristic, so-called, cooked flavor, which is objectionable to many
Archive image from page 94 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 PASTEURIZED MILK 73 more slowly and less completely than it does in the case of unheated milk. The viscosity of the milk is lessened and the milk appears to have a lower fat content. Heated milk has a characteristic, so-called, cooked flavor, which is objectionable to many people. Although pasteurization inhibits cream from rising, the amount of cream in the milk is not decreased. When customers learn to know this fact, pasteurization is not so much objected to. As the process of pasteurization Supply; Tank Pasteurizer Fig. 5. — General arrangement of machinery for pasteurizing milk. (Circular 184, Dairy Division, U. S. Dept. of Agr.) is carried on under commercial conditions at the present time, the creaming property of the milk is affected but little, if at all, and no cooked flavor can be detected after the milk has been cooled and held a few hours. Some people prefer the flavor of heated milk to that of unheated. 7. Cost of Pasteurization. — The cost of pasteurizing milk for city supply is difflcult to state. This would vary with the amount to be pasteurized, the kind of help, the method of pasteurization, the cfiiciency of boiler and other machinery, and the handiness of the plant. Generally speaking, i pound of steam heats 1000 pounds
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Keywords: 1910, 1913, archive, book, bookauthor, bookdecade, booksubject, bookyear, dairy_products, dairying, drawing, historical, history, illustration, image, larsen_c_christian_1874_, milk, page, picture, print, reference, vintage, white_william_m_joint_author, zimmermann_a_albrecht_b_1860
