THE PASTEURIZATION OF MILK 



to scorch the milk, and it would be necessary to 

 replace the steam by hot water, which should be 

 rapidly pumped through the coils, the water being 

 maintained at a uniform temperature in tanks out- 

 side the condensing pan. The pans could be used 

 also for holding the milk after it is heated for any 

 desired length of time. 



In plants where seasonal conditions require that 

 the milk be used for different purposes at different 

 times of the year, such an arrangement would 

 effect a saving of expense in equipment, and 

 would thus aid in obtaining greater operating effi- 

 ciency. 



From time to time attempts are made to bring 

 forward some new process for treating milk de- 

 signed to reduce the number of bacteria in milk 

 by some agency other than heat. One of these is 

 the treatment of milk by means of an electric cur- 

 rent. In one electric process, the milk is allowed 

 to flow from chamber to chamber through orifices 

 of small diameter. While so flowing it is sub- 

 jected to a strong alternating current of electricity. 

 It is claimed that this current destroys the bac- 

 teria contained in the milk through the shock to 

 which they are subjected, and that the digestive 

 90 



