1536 IXDI'STRIKS DKPI':XDIXG OX AXIMAL I'KODUCTS 



rate of from 60 to 90 bottles a minute. Each bottle is filled to a definite 

 line, which can be altered as required. 



When filled, the bottles move mechanically to the crowning machine 

 and are capped continuously with seals. The only labour required in this 

 process is to keep the machines supplied with crowns. 



When this capping process is completed, the work of bottling is consid- 

 ered 90 per cent , finished , as the only remaining work required is to 

 place the bottles by hand into the baskets of the pasteurizing machine. 



The pasteurizing process is entirely mechanical and requires one hour 

 and twenty minutes, During this time the bottles are submerged slowly 

 and continuously through the various compartments, bringing the tempera- 

 ture of milk graduall}^ up to 145°. The bottles then are slowly passed 

 through water of this temperature for 25 minutes. After this treatment 

 the bottles continue on their journey through water of gradually decreasing 

 temperature until they finally reach ice-cold water, the passage through 

 which takes 15 minutes. They emerge at the discharge end of the 

 pasteurizer at a temperature of 36". 



The delivery of pasteurized and cooled milk is continuous and is going 

 on all the time the baskets are being loaded from the cro^^^ling machine. 



The bottles are now taken out of the baskets of the pasteurizer and 

 placed in the original cases which have been delivered as previously 

 described. The filled cases are placed on a gravity conveyor w^hich delivers 

 them mechanically into the refrigerating room where they remain until 

 required. 



The various sections of the pasteurizer are thoroughly insulated with 

 cork for the cold sections, and asbestos for the hot sections thus preventing 

 radiation of heat and cold and securing maximum efficiency of the ap- 

 paratus. 



The motive power required for running the machines is as follows : 

 The combined soaker and washer is handled by a 6 horse-power motor ; 

 the filler and crowning machine each require a ^/2 horse motor. The large 

 pasteurizing machine is operated by a half horse motor. All these machines 

 are large enough to handle 4 000 quart bottles per hour. The number of 

 operators required for the entire system may be conservatively estimat- 

 ed at six. 



The cost of operating this system is as follows' : Six men at 15 cents 

 per hour, 90 cents, or 22 ^ cents, per 1000 bottles. Steam and refrigera- 

 tion, according to records since January ist, amounted to 75 cents per 1000 

 quart bottles : crowns for small neck bottles, 80 cents per 1000. This is a 

 total of S 1.77 per looo quart bottles. 



This plant of the vSteinlage Sanitar}'- Milk Co. is of unusual interest 

 because it marks the beginning of a new application of pasteurization to the 

 milk trade. It is the first milk plant in the United States to adopt the sys- 

 tem in its entirety, including the small neck bottles. The Steinlage bottles 

 are the same st^^le as used for grape juice. 



The pasteurization of milk in bottles must be considered a progressive 



