PASTEURIZED MILK 



73 



more slowly and less completely than it does in the case 

 of unheated milk. The viscosity of the milk is lessened 

 and the milk appears to have a lower fat content. Heated 

 milk has a characteristic, so-called, cooked flavor, which 

 is objectionable to many people. 



Although pasteurization inhibits cream from rising, 

 the amount of cream in the milk is not decreased. When 

 customers learn to know this fact, pasteurization is not 

 so much objected to. As the process of pasteurization 



FIG. 5. General arrangement of machinery for pasteurizing milk. 

 (Circular 184, Dairy Division, U. S. Dept. of Agr.) 



is carried on under commercial conditions at the present 

 time, the creaming property of the milk is affected but 

 little, if at all, and no cooked flavor can be detected after 

 the milk has been cooled and held a few hours. Some 

 people prefer the flavor of heated milk to that of unheated. 



7. Cost of Pasteurization. The cost of pasteurizing 

 milk for city supply is difficult to state. This would vary 

 with the amount to be pasteurized, the kind of help, the 

 method of pasteurization, the efficiency of boiler and other 

 machinery, and the handiness of the plant. 



Generally speaking, i pound of steam heats 1000 pounds 



