23 



2 or 3 hours, then heat to 155 for half an hour and cool to 

 50. 



While no bacteriological examination controlled these 

 experiments I secured a prolonged keeping quality over and 

 above the single heating and cooling of about 12 hours. 



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 pres- 

 ervation, sterilizing is certainly better, I write for the great 

 army of practical dairymen, and for these sterilizing with its 

 rather expensive apparatus is of less interest, and hence J 

 confine myself chiefly to pasteurizing and only illustrate a 

 few of the latest sterilizing apparatus used, all of which, 

 however, may be also used for pasteurization. 



I just mention the apparatus shown at the Columbian 

 Exposition by Popp & Becker, of Berlin, which is advertised 

 in German papers under the name of 'STERILICON" and for 

 which F. Correll & Co., 132 Nassau street, New York, is agent. 

 Neuhauss Gronwald Oehlmann 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 

 Ritter von Hamm. 



Any one who studies the apparatus described for pasteur- 

 izing 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 da}~s or weeks, but for months. 



1 sampled milk sterilized in the "Sterilicon," which was 

 claimed to be six months old and which was perfect. 



Most of the sterilizers are tanks fitted for a high steam 

 pressure in which the milk is exposed for the desired time 

 in bottles, and the inventive energy has chiefly been directed 

 towards solving the problem of an automatic closing of the 

 bottles in the apparatus when hot. Success has been ob- 

 tained more or less, and I illustrate the simplest and cheapest 



