70 



CHAPTER IV. 



PASTEURIZING IN THE CREAMERIES. 



First as to skim milk. I have mentioned how it is much 

 more practical not to pasteurize the skim milk, but to simply 

 heat to 185 or 195 because this hot milk when poured into 

 the cans will virtually kill any bacteria which may be in the 

 little milk left in the cans, and pasteurizing: heating and cool- 

 ing, should only be done where the cans are first cleaned and 

 steamed, and even then I doubt the economy unless indeed 

 a large flow of cold water might reduce the cost of cooling 

 to next to nothing. It has been slow work enough to induce 

 our creamery men to heat the skim milk by a steam jet (direct 

 or exhaust) into the milk, so that it is in fear and trembling 

 that I request those who do this to figure a little on the dilu- 

 tion and the increased cost of hauling this water back to the 

 farm. It is at least worth considering whether this counter- 

 balances the expense of one of the modern heaters which may 

 be used chiefly with exhaust steam. 



One thing is sure, every creamery ought to heat the sl^im 

 milk for the protection of its patrons, and when once they (the 

 patrons) have learned to appreciate the hot sweet milk then 

 the butter maker will have his reward by getting better milk 

 delivered, because if the patrons deliver milk too sour to heat 

 they will get it back loppered. That this is the result has 

 been testified to by too many creamery men to doubt it. And 

 it also removes the danger of spreading tuberculosis, but full 

 security against tuberculosis In the continuous heater is 

 claimed by Danish authorities to be obtained only at 185; 

 indeed creameries are compelled by law in that country to 

 heat it to that temperature. 



One trouble in heating the milk is foaming. A device 

 to prevent this made by C. Mikkelsen (Denmark) is shown in 



