. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. lk or cream is heatedto a temperature of 170° to 180° F. for an instant,and then cooled. Unless great care is exercised thehigh temperature is likely to impart a cooked flavorto the product. The Holding Method: The milk is heated to atemperature of 142° to 145° F. and held at thistemperature for thirty minutes. Bottle Method:After the milk ispackaged, it is placed in a largecontainer and heated by livesteam. Although the applicationis different, the principle of pas-teurization is the same as has
. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. lk or cream is heatedto a temperature of 170° to 180° F. for an instant,and then cooled. Unless great care is exercised thehigh temperature is likely to impart a cooked flavorto the product. The Holding Method: The milk is heated to atemperature of 142° to 145° F. and held at thistemperature for thirty minutes. Bottle Method:After the milk ispackaged, it is placed in a largecontainer and heated by livesteam. Although the applicationis different, the principle of pas-teurization is the same as has beendescribed above. The bottles arecooled by running cold water intothe container. It is claimed thatthis method of pasteurization ismore efficient because there is littleor no chance for the milk to becontaminated. Pasteurization is the criticalstage in the handling of marketmilk. Temperatures in the pas-teurizer should be known and care-fully regulated at all times. Even the most experi-enced operator cannot be so efficient or so vigilantas a recording thermometer or a temperature con-. Special Foxborobulb and fitting forthe Bottle Methodof Pasteurizing. Milk and Cream 29
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Keywords: ., bookcentury1900, bookdecade1920, bookidrelationofte, bookyear1922
