THE PASTEURIZATION OF MILK 



clarified, and this was found to contain 12 per cent, 

 cream and 3.6 per cent, butter fat, there being an 

 apparent reduction of 3^/2 per cent, of cream vol- 

 ume due to the clarifying process. A third sam- 

 ple was taken from milk leaving the holder at a 

 temperature of 142. This was found to contain 

 8 per cent, cream and 3.7 per cent, butter fat. A 

 fourth sample was taken from milk leaving the 

 holder at a temperature of 145. This showed 7 

 per cent, of cream and 3.6 per cent, butter fat. 



The results here obtained indicated that milk 

 which is heated to 145 shows about the same 

 amount of cream, by volume, as that which is 

 heated to 142, but the milk heated to either tem- 

 perature showed but little more than half the 

 amount of cream which was found in the raw 

 milk. 



The milk at this plant was received in the 

 dumping tank on the first floor, from which it was 

 pumped to a tank upon the pasteurizing floor, and 

 thence flowed through a centrifugal clarifier into 

 the mixing tank. From this tank it was pumped 

 through the heater and holder, and after being 

 discharged from the holder was again pumped 

 through the cooler. 



226 



