THE PASTEURIZATION OF MILK 



tank is then admitted. This cools the hot bottles 

 of milk to a certain extent, and is in turn partly 

 heated. The water is then returned to the tem- 

 pering tank, after which the cold water from tank 

 C is pumped into the tank full of partially cooled 

 bottles, and when the cooling is complete, the bot- 

 tles are removed, and the tank is filled with fresh, 

 unpasteurized bottled milk. The warm water from 

 the tempering tank, then being admitted, it begins 

 to warm the cold bottles and is itself cooled. 

 After its return to the tempering tank it is ready 

 to be used again in the routine which has been 

 described, the process being repeated indefinitely. 

 In this way a large amount of heat is saved which 

 would be otherwise wasted. 



From the illustration and the description the im- 

 pression is gained that this apparatus would be 

 rather cumbersome to operate, although it would 

 no doubt be possible to somewhat simplify the me- 

 chanical arrangements for shifting the water from 

 tank to tank. The writer is not personally fa- 

 miliar with any plant where such an arrangement 

 is in use. 



Another method has been devised for saving 

 some of the heat otherwise wasted. This consists 

 84, 



