. Preventive medicine and hygiene. acticallythe best place is at somecentral station, where itmay be done scientifically under official surveillance. Methods of Pasteueization.—There are three well-known methodsby which milk may be pasteurized: (1) the flash method; (2) theholding method; (3) in the bottle. The fiash method consists of heating the milk momentarily to atemperature of about 178° F. (81° C.) and chilling at once. This methodis sometimes incorrectly called commercial pasteurization. It does notgive uniform results, is not entirely reliable, and does not meet withthe approval of th
. Preventive medicine and hygiene. acticallythe best place is at somecentral station, where itmay be done scientifically under official surveillance. Methods of Pasteueization.—There are three well-known methodsby which milk may be pasteurized: (1) the flash method; (2) theholding method; (3) in the bottle. The fiash method consists of heating the milk momentarily to atemperature of about 178° F. (81° C.) and chilling at once. This methodis sometimes incorrectly called commercial pasteurization. It does notgive uniform results, is not entirely reliable, and does not meet withthe approval of the sanitarian. The method, however, is rapid, cheap, andmuch in vogue. The holding metliod consists in heating the milk to the desiredtemperature, say 65° C, and then holding it in a suitable tank or seriesof tanks at that temperature for a given period of time, say 30 or 45minutes. This method has proven satisfactory in practice under com-mercial conditions. Pasteurization in the bottle is the perfection of the art. It is the. Fig. -Automatic Tempehatuke Recorder forPasteurizers. MILK 585 ideal method, because the danger, however slight, of recontaminationis entirely eliminated. In order to pasteurize milk in bottles the bottlesmust be well sealed with a tight cork and cap, or equally effectivestopper. The bottles containing the milk may either be immersed ina water bath, brought to the proper temperature, held there a sufficientlength of time, and then chilled; or the methods used in beer pasteuriza-tion, such as the Loew pasteurizers, may be used. In this case thebottles are subjected to a spray or shower of heated water.
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Keywords: ., bookauthorwh, bookcentury1900, bookdecade1910, booksubjecthygiene
