PASTEURIZATION 



193 



ing the pasteurizer must run at a uniform speed, the cream 

 supply pipe must be equipped with a suitable valve regulat- 

 ing the inflow, preferably an automatic regulator such as a float- 

 ing ball device, the steam pressure must be uniform and the 

 pasteurizer must run at a uniform speed. In order to make 

 possible a uniform supply of cream, the cream must also be in 

 satisfactory mechanical condition, it must have a smooth body. 



An Au"fom<rfiG System of 

 Temperature Control 



Fig 1 . 28. Automatic temperature control 



Courtesy C. J. Tagliabue Mfg. Co. 



Lumpy cream makes the flow irregular, tending to clog the 

 valve at times. 



The installation and use of a properly operating thermo- 

 stat or heat controller is a great help in, and is practically in- 

 dispensable for regulating the steam pressure and thereby con- 

 trolling the temperature of the cream. All pasteurizers should 

 be equipped with a high-grade steam gauge, installed between 

 the steam valve and the pasteurizer, and in the absence of a 

 thermostat, a pop-off valve, set for the steam pressure de- 

 sired, should be fitted in the steam pipe, between the valve and 



