104 



DAIRY TECHNOLOGY 



It is very evident from these figures that heating in the 

 bottles gives by far the better results. 



In a similar experiment carried on by Dr. Charles E. 

 North, New York, pasteurization in bottles reduced the 

 bacterial content of the milk from about 500,000 to 500 



. , . 



FIG. 18. The Davis bottle filler and capper, 



per cubic centimeter. This was accomplished without 

 affecting the flavor or creaming of the milk. 



Bottling. After pasteurization and cooling, the milk 

 may be conducted to a storage tank of glass-enameled 

 iron located in a cold room. It is now ready to be bottled. 

 For filling and capping bottles, on a large scale, an auto- 

 matic, power-driven machine is commonly used. It 

 may be run by an electric motor so that a movement of 

 a lever causes a case of bottles to be filled and capped. 

 The labor required to operate such a machine consists of 

 one man to feed in the cases of empty bottles, and one man 

 to take the filled bottles from the machine. If gravity 

 conveyers are used, the man who takes the cases of filled 



