TABLE OF CONTENTS. 



Louis Pasteur in his study, Page 2 



Introduction 5 



CHAPTER I. 



Milk and its Preservation. 



Chemical Preservation, 7 



Preserving by Cooling, 7 



in Vacuum. 8 



by Electricety, 5) 



by Heat, 9 



i4 by Condensing, 10 



' by Pasteurization, 11 



by Intermittent Pasteurization. 11 



Pasteurizing from the Milk shipper's standpoint, 12 



Sterilizing, 12 



CHAPTER II. 



The Farm Pasteurizer. i 



CHAPTER III. 

 The Pasteurizing Heater. 



Fjord (churn) Heaters, 17 



Laval and Lawrence (surface heaters with milk exposed.) 21 



Surface Heaters (with milk protected,) 28 



Tank Heaters, 27 



Centrifugal Heaters, 84 



CHAPTER IV. 



Storage Tanks. H 

 CHAPTER V. 

 Pasteurizing Cooler. 



Coolers with exposed surface. 89 



" protected surface, 41 



Centrifugal Cooler, 4-8 



Ice Coolers. 4 



CHAPTER VI. 



Selling Milk. 



Direct Sales. 47 



Shipping Milk by Rail, 54 



CHAPTER VII. 



Pasteurization in Creameries. 



Skim milk. r7 



Cream, 57 



Whole Milk. 5* 



Letters from men, who do it. (JO 



CHAPTER VIII. 



Home Pasteurization. s 



CHAPTER IX. 

 General Pointers. 



The Modern German Creamery. 74 



" Ye Old Creamery and Cheese factory from 1705." 77 



