106 



Dairy Bacteriology. 



106. Bottling" and handling- the product. In bot- 

 tling the product it is necessary to keep the milk pro- 

 tected from reinfection. It may be bottled from a large 

 can with a bottom faucet, or, on a large scale, with com- 

 mercial bottling machines that fill several bottles at once. 

 If "viscogen" is added to restore consistency of cream, 

 it should be done before bottling, but not before the 

 cream is thoroughly cooled. The best bottles for the 

 purpose are those that have a plain pulp cap. All metal 

 fastenings or stoppers are dirt catchers and are likely 

 to get out of order. It is bur practice to heat pulp caps 

 in paraffin, thereby rendering them more pliable and at 

 the same time sterilizing them. Bottles sealed with hot 

 caps in this way are tightly closed. 



In delivering pasteurized products, it is always neces- 

 sary to use care in handling to prevent the cream and 

 milk from being warmed up, and 

 thus inciting into activity the latent 

 spores. 



107. Pasteurizing 1 apparatus. 

 If it is desired to pasteurize milk 

 or cream for direct consumption, 

 the treatment differs somewhat from 

 that when pasteurizing for butter- 

 making is the object in view. The 

 equipment necessary for the first 

 type of pasteurizing may be divided 

 into two general classes. 



1. Apparatus of limited capacity 

 designed for private family use. 



2. Apparatus of sufficient capac- 

 ity to pasteurize on a commercial scale. 



108. Domestic apparatus. Pasteurization can be 

 easily and efficiently done in a limited way with the addi- 



FIG. 21. Sectional view 

 of family pasteurizer.show- 

 ing milk bottles immersed 

 in water. 



