72 



11. Same rule holds good when cooling. 



12. The best effect of the heating or cooling water is obtained 

 when it is in constant motion, as by circulating with a pump or a 

 continuous flow of water. This rule applies to apparatus using water. 



Where steam is used it will take care of itself. 



13. When selecting an apparatus, ponder over a. the labor it 

 will take to keep clean, bacteriologically clean: b. Its effectiveness*; c. 

 Its durability; d. Its uniformity in working; e. Its compactness and 

 last of all, its cost price. 



14. Protection against air while heating is desirable where per- 

 fect milk is operated on, but it is not only not necessary but not 

 desirable where tainted milk is handled. The same holds good while 

 cooling the first 20 or 30 degrees. 



This may not be scientific exactness, but it is good practice. 



15. If you are not prepared to get help enough to do the work 

 right and fix everything so that they can do it right without useless 

 labor don't attempt to pasteurize. 



16. If you are in the milk business try first on a small scale 

 (see Farm Pasteurizing) and see how your customers like it. 



17. If you run a creamery have the apparatus ready and when 

 you have tried everything else and yet cannot get your butter perfect, 

 pasteurize the cream. 



19. Remember pasteurizing is not a cure-all for tainted and 

 dirty milk. 



20. Pasteurizing, while it will give you a mild, clean* flavored 

 butter, will never give that quick, high aromatic flavor which may be 

 obtained from perfect milk. 



21. Pasteurizing does not spoil the body of the butter if the 

 cream is properly chilled. 



22. Cream will not rise as well on pasteurized milk and this 

 may cause some trouble to the milk=sellers until the customers have 

 been educated. / 



23. If you are not prepared to spend the time on cleaning the 

 heater where always some albumen will coagulate, if you will not ar- 

 range it so as to make it easy to keep everything clean, if you will 

 not provide ice or refrigerator machine don't pasteurize. 



24. If you intend to ripen your cream in a rusty vat, do not 

 pasteurize. 



25. If you are not thoroughly posted, call in some one else who 

 is for consultation. You will save hundreds of dollars for every ten 

 you pay for such help. 



