THE PASTEURIZATION OF MILK 



that the time required is usually considerably over 

 thirty minutes, which is longer than most authori- 

 ties will allow. In some instances the writer has 

 found that from an hour to an hour and a half 

 was required. Where brine can be circulated rap- 

 idly through the coil, this time can be considerably 

 reduced, especially if the coil is large. Some spe- 

 cial tanks are provided with unusually large coils. 

 In plants which are at a considerable distance 

 from the point where the milk is consumed, the 

 tank system of pasteurizing has this added advan- 

 tage. It is not always possible to get the milk into 

 the creamery from the patrons and to pasteurize 

 it before the departure of the milk train. In some 

 localities the regulations of the authorities specify 

 that pasteurized milk must be sold within from 

 twenty-four to thirty-six hours after pasteuriza- 

 tion. At these distant points it therefore becomes 

 necessary to hold over some raw milk from day to 

 day. If a pasteurizing system other than the tank 

 system is employed, this raw milk is stored in 

 cans, and a considerable amount of extra labor is 

 required to handle them. If the tank is used, the 

 milk which is received on one day may be placed 

 in the tank and there stored till the following 

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