. Pasteurizing milk in bottles and bottling hot milk pasteurized in bulk . FlG. 6.—A pasteurizing machine in which paper-capped bottles are protected by metalcaps, and heating and cooling are done, respectively, by circulation of hot and coldwater. izer and heated by means of hot water which is forced against thebottles. The water is circulated by means of a pump and is usedcontinuously. After the milk has reached 145° F. it is held for 80minutes and then cooled. Cooling is accomplished by replacing the PASTEURIZING MILK. 11 hot water by cold, while for low temperatures a special set of coolin
. Pasteurizing milk in bottles and bottling hot milk pasteurized in bulk . FlG. 6.—A pasteurizing machine in which paper-capped bottles are protected by metalcaps, and heating and cooling are done, respectively, by circulation of hot and coldwater. izer and heated by means of hot water which is forced against thebottles. The water is circulated by means of a pump and is usedcontinuously. After the milk has reached 145° F. it is held for 80minutes and then cooled. Cooling is accomplished by replacing the PASTEURIZING MILK. 11 hot water by cold, while for low temperatures a special set of coolingpipes is supplied. The temperature of the heating water can beautomatically controlled. METHOD OF PASTEURIZING MILK IN BULK AND BOTTLING WHILE HOT. For the pasteurization of milk in bulk a double-walled cylindricaltin tank with a capacity of about 3^ gallons was used. The con- Pulley -?? Cover Steam Inlet - - -> ^.» .___, Thermometersl /. Air Pipe Revolving Paddle Rubber Tubewith Pinch Cock Fig. -Apparatus for pasteurizing milk and bottling while hot. struction of this tank is shown in figure 7. Raw milk was placedin the milk tank, where it was heated by hot water in the outerjacket. The surrounding water was heated by a steam jet and con-stantly agitated by blowing in a small amount of air. During theheating the milk was agitated by a paddle supported by the coverof the milk tank. The water in the jacket was kept at a temperatureof about 146° F. The milk was held at a temperature of 145° F. 12 BULLETIN 240, TJ. S. DEPARTMENT OF AGRICULTURE. for 30 minutes and then drawn off while hot through the outlet pipeinto hot milk bottles which had been steamed 2 minutes. As statedbefore, this method of bottling milk while hot was suggested in Cir-cular 184 of the Bureau of Animal Industry (5). but the suggestionthen was to bottle hot milk in cold bottles. In this work it seemedadvisable to bottle directly into hot bottles, as
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