THE PASTEURIZATION OF MILK 



in the country at a distance from the city, the ele- 

 ment of time available after the milk is delivered 

 by the dairyman is also an important item. The 

 amount of milk to be pasturized daily, and the 

 use which is to be made of the finished product 

 have a bearing upon the final decision. With 

 many dealers the question of expense may be of 

 first importance, but it must be borne in mind 

 that cheap installation does not always mean econ- 

 omy. The question of expense involves both the 

 initial cost of installation and the outlay for oper- 

 ation and upkeep. Where the matter of furnish- 

 ing sufficient steam is a point for serious con- 

 sideration, or where water expense affects the final 

 cost, it is desirable to use those forms of appara- 

 tus which consume the fewest heat units and which 

 use the least amount of water. There are also 

 other considerations which will be discussed later, 

 and it will be found that at many plants unique 

 conditions exist which must be carefully studied. 



On broad lines, however, it may be stated that 

 a pasteurizing plant, in order to be as nearly as 

 possible ideal in regard to its construction, and 

 which will at the same time be capable of produc- 

 ing a milk which will be satisfactory from the 



