Preservation of Milk. 125 



Pasteurizing: apparatus. The problems to be solved in 

 the pasteurization of milk and cream designed for direct 

 consumption are so materially different from those where 

 butter is to be made that the type of machinery best adapted 

 to each purpose is quite different. The equipment neces- 

 sary for the first purpose may be divided into two general 

 classes: 



1. Apparatus of limited capacity designed for family use. 



2. Apparatus of sufficient capacity to pasteurize on a 

 commercial scale. 



Domestic pasteurizers. In pasteurizing milk for indi- 

 vidual use, it is not desirable to treat at one time more than 

 will be consumed in one day; hence an apparatus holding 

 a few bottles will suffice. In this case the treatment can 

 best be performed in the bottle itself, thereby lessening the 

 danger of infection. Several different types of pasteurizers 

 are on the market; but special apparatus is by no means 

 necessary for the purpose. The process can be efficiently 

 performed by any one with the addition of an ordinary dairy 

 thermometer to the common utensils found in the kitchen. 

 Fig. 26 indicates a simple contrivance that can be readily 

 arranged for this purpose. 



The following suggestions indicate the different steps of 

 the process: 



1. Use only fresh milk. 



2. Place milk in clean bottles or fruit cans, filling to a 

 uniform level, closing bottles tightly with a cork or cover. 

 If pint and quart cans are used at the same time, an inverted 

 bowl will equalize the level. Set these in a flat-bottomed 

 tin pail and fill with warm water to same level as milk. 

 An inverted pie tin punched with holes will serve as a stand 

 on which to place the bottles during the heating process. 



