. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). 2l6 BACTERIA, YEASTS, AND MOLDS keep longer, and at the same time does not produce the chemical changes which a higher temperature will. Pasteur- ized milk at this temperature does not have the taste of boiled milk and is as easily digested as raw milk. In an ordinary household it is almost impossible to find any servant in the kitchen who can satisfactorily use a ther- mometer, and even the housewife herself would hardly under- take to heat milk at a temperature of 145° for half an Fig. 68. Apparatus fo
. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). 2l6 BACTERIA, YEASTS, AND MOLDS keep longer, and at the same time does not produce the chemical changes which a higher temperature will. Pasteur- ized milk at this temperature does not have the taste of boiled milk and is as easily digested as raw milk. In an ordinary household it is almost impossible to find any servant in the kitchen who can satisfactorily use a ther- mometer, and even the housewife herself would hardly under- take to heat milk at a temperature of 145° for half an Fig. 68. Apparatus for home pasteurization of milk. The figure on the right shows method of cooling the milk by running water. The only way it can be accomplished is by some device which will bring about the result in a simpler way. The most con- venient apparatus for this purpose is that shown in Fig. 68. This consists of a series of bottles which readily fit into cylinders placed in a larger vessel. This receptacle is filled with boiling water, and the bottles, filled with milk, are placed in the cylinders. The whole is set aside to cool. The milk is warmed by the hot water surrounding it, and the water is at the same time cooled by the milk. The size of the vessel is so proportioned to the botdes that, when properly used, the milk is heated to about the temperature desired. 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 Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteri, bookyear1917
