THE PASTEURIZATION OF MILK 



ratus, whatever its form, should be capable of 

 heating every particle of milk to a temperature 

 which will never be below that to which it is the 

 intention that it shall be heated. For instance, 

 if it is intended to heat to 140, the temperature 

 should not fluctuate between 135 and 145, but 

 should remain constantly at 140 or over. 



5. Method of Heating. The heating should be 

 accomplished by an apparatus which allows the 

 milk to flow over a clean metal surface, which is 

 kept hot by means of heated water, and not by 

 direct steam contact. This hot water should never 

 have a temperature more than 10 or 15 higher 

 than that to which it is desired to heat the milk. 



6. Holding Apparatus. The holding appara- 

 tus, whether the absolute or the continuous flow 

 type process is employed, should be so constructed 

 and operated that it will definitely insure the 

 holding of every particle of the milk without fail 

 for the desired length of time. 



7. Recorders. The temperature to which the 

 milk is heated must be automatically recorded, and 

 should be automatically controlled. It is desir- 

 able that a temperature recording device be in- 

 stalled at the point where the milk leaves the 



38 



