FROM THE PRACTICAL VIEWPOINT 



heating coil of the tank was heated by means of a 

 steam jet, injecting steam directly into the water 

 pipe, whereas, in the second instance, water was 

 heated in a tank outside of the pasteurizing tank 

 and was pumped, after the heating, directly into 

 the heating coil, it being the belief that if the 

 water was heated in this manner there was less 

 danger of the milk becoming scorched on account 

 of the water coil having been heated to a tempera- 

 ture which was excessive 



At this second plant the first sample was taken 

 from the raw milk before it had passed through 

 the clarifier. This sample was allowed to stand 

 in ice for eleven hours, at the end of which time 

 19 l /2 per cent, of cream appeared upon the gauge. 

 A Babcock test was made of this milk and it was 

 found to contain 3.8 per cent, of butter fat. A 

 second sample was taken, which was as nearly as 

 possible from the same milk, after it had passed 

 through the clarifier. This sample, after standing 

 for eleven hours, showed 17 per cent, of cream on 

 the gauge. This milk also contained 3.8 per cent, 

 of butter fat. A third sample was taken from one 

 of the pasteurizing tanks in which the milk was 

 heated to 145 and was held in the tank for thirty- 

 215 



