THE PASTEURIZATION OF MILK 



treatment. If, however, it is necessary to use milk 

 pumps, they should be of absolutely sanitary con- 

 struction. The use of pumps for moving the raw 

 milk is less objectionable than is their use for mov- 

 ing pasteurized milk. Not only is the danger of 

 infection by means of unclean pumps very serious, 

 but if the milk is pumped while hot, the cream is 

 so disturbed that it does not rise as readily as is 

 desirable. 



9. Rubber Fittings and Gaskets. The use of 

 rubber fittings, of gaskets and of stuffing-boxes 

 should be avoided. 



10. Cooling. The milk should be immediately 

 and rapidly cooled, to a temperature as nearly 

 40 F. as possible. This cooling should be accom- 

 plished within thirty minutes after the heating and 

 holding .process is completed. Except where cool- 

 ing is carried on in the tanks where it is heated, 

 the cooling can be completed in much less than 

 thirty minutes. The milk should be, of course, 

 kept cold until delivered to the consumer. 



11. Cleaning of Containers. All containers, 

 including cans, covers and bottles, should be com- 

 pletely and if possible automatically washed and 

 sterilized. They should then be thoroughly dried 



40 



