FROM THE PRACTICAL VIEWPOINT 



process being termed "pasteurization," from the 

 name of the man who originated it. At the present 

 time, no brewery is considered to be w r ell equipped 

 and up to date unless extensive apparatus is em- 

 ployed to heat the product before it is placed upon 

 the market. 



The thought that the same principle might be 

 applied to the preservation of milk on an exten- 

 sive scale had its birth in Europe, and it is claimed 

 that the first commercial milk pasteurizer was 

 made by Ahlborn in Hildeshein, Germany, in 1880, 

 and that a similar apparatus was made in the same 

 year by Fresca in Berlin, Germany. The process 

 was later adopted in Denmark, where dairying has 

 reached such a high degree of perfection. 



At all events, the machine now known as the 

 Danish pasteurizer was introduced into this coun- 

 try by Reid about 1895, and is now sold under 

 various names by different manufacturers. Modi- 

 fications and developments of the original idea 

 form the basis of nearly all the pasteurizing ma- 

 chines used at the present time. 



This form is illustrated in Figs. 1 and 2, and is 

 described more in detail later in this book. 



In Denmark the object sought by the use of the 

 11 



