12 



Meanwhile I have made a few experiments which lead me to 

 believe that if an increased safety and keeping quality is desired 

 the following process may be practical It is simply a modification 

 of Dahl's and is to heat to 155. Keep it there for half an hour 

 then cool to 100 and keep it between 90 and 100 for 2 or 3 hours, 

 then heat to 155 for half an hour and cool to 50. 



While no bacteriological examination controlled these experi- 

 ments I secured a prolonged keeping quality over and above the 

 single heating and cooling of about 12 hours. 



PASTEURIZING FROM THE MILK SHIPPER'S STANDPOINT. 



In the above I have chiefly discussed the advantages of pasteur- 

 izing from the consumer's standpoint in so far as its protecting them 

 against dangerous germs. 



But to the milk=shipper, the main question is the increased 

 keeping quality, and to be protected against the losses incurred by 

 sour milk, often large in hot weather, and always larger when there 

 is a surplus of milk on the market (queer is'nt it?) If we consider 

 these losses I believe that pasteurization will pay the shipper to large 

 cities as a business proposition by its increased keeping quality. 



And the more so, as the middlemen should certainly be able to 

 handle this milk, the keeping quality of which is at least 12 to 24 

 hours better, at a smaller margin. 



Nor should the consumer object to paying something extra for 

 the extra protection which the pasteurizing gives him. 



STERILIZING. 



Though I consider it absurd to object to the insignificant 

 ' boiled flavor " which the best sterilizing apparatus leave in the 

 milk, and though I acknowledge that if pasteurizing is good as 

 a protection against infection and as a means of preservation, steri- 

 lizing is certainly better, I write for the great army of practical 

 dairymen, and for these sterilizing with its rather expensive appar- 

 atus is of less interest and hence I confine myself to pasteurizing. 



I just mention the apparatus shown at the Columbian Expo- 

 by Popp & Becker of Berlin, which is advertised in German papers 

 under the name of " STERILICON " and for which F. Correll & Co. 

 182 Nassau Street, New York is agent. Neuhauss Gronwald Oehl- 

 mann also showed his apparatus both for bulk and bottle sterilizing 

 and showed it in working order. 



Besides this Dr. Weigman describes one made by Paul Hitter 

 von. Hamm. 



Any one who studies the apparatus described for pasteurizing 

 can easily adapt or modify some of them for sterilizing. 



But if care is needed for pasteurizing much more care is 

 required for sterilizing as the object here is not only to kill most of 

 the bad bacteria, but also to preserve the milk not for days or weeks, 

 hut for months. 



I sampled milk sterilized in the " Sterlicon" which was claimed 

 to be 6 months old and which was perfect. 



