

CONDENSING BY FREEZING. 



What the new system of condensing milk by freezing 

 may turn out to be, I cannot foresee, but unless such milk is 

 kept frozen or nearly so, it seems that its keeping quality must 

 be very problematic. 



It is claimed (Mclntyre) that by freezing the milk in shal- 

 low metal pans it is possible to secure a thin layer of pure ice 

 on top and by breaking this up the whole mass of milk is con- 

 verted into a mixture of ice crystals and condensed milk. 



This mixture is put into a large separator like those used 

 in sugar factories and the condensed milk strained from the 

 crystals by centrifugal force. 



The remaining crystals are said to analyze 0.2 of solids. 

 This system would have the advantage of a natural flavor, but 

 I fear it will not prove practical, nor has anything more been 

 heard of it since first announced some six or seven years ago. 



PRESERVING BY PASTEURIZING. 



While the heating of milk to boiling point, or there about, 

 always gives a boiled flavor, it is possible to reduce this so as 

 to make it barely perceptible by heating only to 150 to 155 a 

 Fah. 



Experiments have shown that if the milk is kept at this, 

 temperature for 20 to 30 minutes most of the bacteria will be 

 killed. First of all the lactic acid bacteria will succumb and 

 this is the fellow which generally "loppers" the milk. But 

 other and more dangerous bacteria among those which are 

 most liable to be found, are also killed. Thus did "Bitter" 

 find that 30 minutes at 155 killed the tubercle, the typhoid 

 and the cholera bacillus. 



But there are also others which require a temperature of 

 230 and more to destroy and it is thus evident that a per- 

 fect safeguard is not even obtained by heating to 212 or 215. 

 And if this is so, it seems to me absurd to attempt to over- 

 come the popular prejudice against the "boiled flavor" when 

 we can secure a safeguard against the most common dangers 

 by heating only to 155 which does not develop that flavor. 



But it is not only the danger of boiled flavor which de- 

 lays the introduction of pasteurization. The cream does not 

 rise and make as good a showing in the bottles, the cream ap- 



