THE PASTEURIZATION OF MILK 



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FIG. 8 



water flows along the tubes it becomes gradually 

 cooled by the cooler milk, so that it emerges at a 

 low temperature. Thus the milk is heated grad- 

 ually, and no sudden raising of the temperature 

 occurs. This renders the control of the tempera- 

 ture an easy matter, since sudden fluctuation in 

 temperature cannot readily occur. There is also 

 58 



