FROM THE PRACTICAL VIEWPOINT 



factored for use in connection with bottle pasteuriz- 

 ing. When this method is installed in small dairies 

 there is saved the expense of installing heaters, 

 holders, coolers, pumps and piping. Equally im- 

 portant to the dairyman is the fact that the oper- 

 ating expenses are less, since the amount of ma- 

 chinery to be kept cleaned and in repair is almost 

 nothing. 



A process of pasteurizing which, so far as known 

 to the writer, has been but little employed, con- 

 sists in making use of the vacuum pans which are 

 commonly employed in the manufacture of con- 

 densed milk. With certain changes, these can be 

 used satisfactorily in pasteurizing milk. As usu- 

 ally constructed, these vacuum pans are retort- 

 shaped structures made of copper, and contain at 

 the bottom two or three coils of copper pipe, into 

 which live steam is admitted. When milk is con- 

 densed, these hot pipes raise the milk to the de- 

 sired temperature, and the natural water contained 

 in the milk is drawn off in the form of steam by 

 means of the vacuum pipe attached to the top of 

 the pan. If these pans are used without change 

 as pasteurizing tanks, it is probable that the live 

 steam in the heating coils would have a tendency 

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