276 EXPERIMENT STATION RECORD, 



in about 9 minutes before that iu the bottom. Bottles with chipped or other- 

 wise imperfect tops should not be used, since the seal caps may allow leaks dur- 

 ing the process of pasteurizing. 



The advantages claimed for pasteurizing in bottles are that the danger of re- 

 contamination is lessened and there is a saving in milk losses due to handling 

 and evaijoration over coolers. However, greater expense is incurred through the 

 necessity of water-tight caps. The process of bottling pasteurized milk while 

 hot into hot steamed bottles causes equally good bacterial reductions as does 

 pasteurization in bottles and eliminates bottle infection. It was demonstrated 

 that milk may be pasteurized, bottled hot, capped with ordinary cardboard caps, 

 find cooled by a blast of cold nir. 



It is thought that " if milk is cooled from 145 to 50° within 5 hours no more 

 bacterial iucrea.se will take place during the slow cooling than would take place 

 if the milk were cooled immediately to 50°. Whether or not this will be true 

 under commercial conditions can be determined only by future experiments. 

 As far as laboratory experiments indicate, when milk is heated to 145° for 30 

 minutes, bottling hot pasteurized milk followed by slow gradual cooling has no 

 more appreciable effect on the cream line or flavor of milk than does the ordi- 

 nary process of pasteurization. This is true for cooling periods of less than 5 

 hours' dur;ition. 



" Since milk coutract.s on cooling, a quart bottle filled with milk at 145° does 

 not hold a full quart when the milk is cooled to 50°. It is about 0.62 of an 

 ounce short. Therefore slightly oversized bottles should be used. 



"The advantages of the process are: (1) That bottle infection can be elimi- 

 nated, (2) that milk losses are saved, owing to evaporation over the cooler, and 

 (3) that ordinary cardboard caps can be used. The principal disadvantage is 

 that the air-cooling process requires several hours. This, however, would be a 

 disadvantage only in the few plants where milk is delievei'ed directly after pas- 

 teurization." 



It is concluded from these investigations that the process of bottling hot pas- 

 teurized milk followed by air-blast cooling is an entirely feasible modificaton 

 of the "holder" system of pasteurization. It is proposed to conduct further 

 experiments to test the efliciency of this method on a commercial scale. 



The Lobeck biorisator, Nevermann (Berlin. TieriirzU. Wchnschr., 29 {191S). 

 Xo. /jS. pp. 862-864)- — -^ description of a recently invented apparatus for heating 

 milk for which is claimed the quality of killing all micro-organisms, including 

 intestinal catarrh of children, cholera, typhus, and tubei'cle bacilli without de- 

 stroying the flavor or nutritive value of the product. 



The milk is subjected to pressure in a chamber, from whence it is conveyed 

 to a large cylindrical vessel, which it enters in the form of a fine spray and is 

 at the same time subjected to a temperature of 1G7° F. From the cylinder it 

 passes through a cooler where its temperature is rapidly lowered to at least 50°. 

 The milk is therefore suljjected for only a short time to the sterilizing tempera- 

 ture and while in the form of a spray. An advantage of this method is that no 

 milk is lost by evaporation. 



Johnson's standardizing' computer. C. A. Johnson {Nonvap, ilirh., 1913, 

 pp. [Jf4])- — A book of i)ract!c;il standardizing tables for creameries, ice cream 

 factories, diarynien, city milk supply concerns, etc. 



VETEEINARY MEDICINE. 



Results of research in the general pathology and pathologic anatomy of 

 man and animals, edited I)y (). Luisarsch and U. \on OvStfrtag (En/cb. Allg. 

 ruth. Miii.sili. u. Tirrc. 16 (J9t2). pi. 2, pp. \ II +845). —The first part of this 



