THE PASTEURIZATION OF MILK 



in contact with cold water, either in tanks or 

 in showers, till the temperature is sufficiently 

 reduced. 



There is little doubt that from the purely theo- 

 retical point of view the pasteurization of milk in 

 the bottle is the ideal method. During the process 

 not only the bacteria contained in the milk are de- 

 stroyed, but also whatever bacteria may have been 

 contained in the bottles and on the caps are also 

 killed. It can also be seen that the danger of 

 recontamination after pasteurization is reduced to 

 the minimum. 



There are several forms of apparatus on the 

 market in which the pasteurization takes place in 

 the bottle, two of which are shown in Figs. 17 and 

 18. This method of treatment is very extensively 

 used in the manufacture of beer. In Fig. 17, the 

 cases filled with bottles of the milk are carried by 

 an endless chain conveyor through several tanks 

 of water in succession. The water in the first tank 

 is warm, is hotter in the next, and so on tili the 

 maximum is reached, after which the milk is car- 

 ried into the cooling tanks. The entire process 

 requires an hour or more. 



In the process shown in Fig. 18, an endless plat- 

 78 



