60 



In the U. S. Agricultural year book for 1894, Dr. E. A. 

 DeSchweinitz has a treatise on "The Pasteurization and 

 Sterilizing of Milk," from which I gather that the Appleberg 

 Hygienic Milk Co., at Rawlings, N. Y., has patented an "ap- 

 paratus" for pasteurization. 



It consists of a wooden box four feet square with a 

 hinged lid. On the bottom is a steam coil. Inside the coils 

 the (rectangular) milk cans, holding forty quarts, are placed 

 and covered with perforated tin lids to permit the insertion 

 of a thermometer. The cans fit closely together inside the 

 coil. 



During the process, the milk is kept thoroughly stirred 

 (how?). The temperature varies from 16 to 180, and steam 

 is turned on from twenty to thirty minutes. 



The milk is filled hot into the glass jars, which are placed 

 in ice water to cool. 



At Danby, N. Y., is also a plant for "sterilizing" the milk 

 in bulk, hot water being used instead of dry steam. 



HEATING BY DIRECT STEAM. 



Under the heading of tank heaters I must mention the 

 system of heating by leading steam (exhaust or direct) into 

 the milk. 



This has been used 

 in some German 

 creameries for skim 

 milk on the "Kort- 

 ing" system, illus- 

 trated in Fig. 62, 

 which shows how 

 the current is direct- 

 ed diagonally 

 against the sides. 

 The heater consists 

 of a trumpet-shaped 

 end to the steam 

 pipe with openings 

 just behind the point 

 of the steam jet on 

 the same principle 



Fig. 



as our steam jet pumps and heaters. See Fig. 62. 



