CHAPTER IV. 

 STORAGE TANKS. 



In view of the necessity of keeping the milk or cream at the 

 high temperature for 20 or 30 minutes, if it is to be sold and not 

 manufactured, and in view also of the difficulties of heating all the 

 milk in a body when we have to handle large quantities such as must 

 be handled at milk shipping stations if pasteurizing is ever to be 

 introduced generally, I have suggested the following plan. 



Use any continuous heater which you find best, but instead of 

 running the milk direct to the cooler, run it into a storage tank 

 which should hold one third of the hourly capacity of your heater 

 and cooler: if- you desire to keep the milk for 20 minutes at the high 

 temperature or one half if you want to keep it 30 minutes. 



This tank may either be built with water space filled with water 

 at 155 or better still be properly insulated so as to hold the tempera- 

 ture within 5. 



By having one partition in the tank and two attached to the 

 cover the milk is compelled to go to the bottom first then up, then 

 down and at last up and out to the cooler, and I challange bacteriolo- 

 gists to show any reason why this arrangement does not solve the 

 problem of combining a continuous apparatus with the strictest bac- 

 teriological demands ! 



What is more, I believe that this system of instantaneous (so 

 to say ) heating is better than the slower heating of a large body of 

 milk in a tank unless indeed all the milk arrives at once and is left 

 for hours at the dangerous temperature. 



Even if it should be found necessary to have several tanks each 

 of a capacity to hold the milk absolutely for the required time, as pro- 

 posed by Mr. J. D. Frederiksen, this would be better than the slow 

 heating of 3 or 4000 pounds of milk. 



If the milk is 60 or below, it is surely better, the quicker it is 

 heated up. While I express this as my belief at present, I hope to 

 see the experiment stations take the matter up in a practical man- 

 iier free from scientific punctiliousness. 



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