ON AGRICULTURE TO DENMARK 



83 



bottles, corked and sealed at the^dairy, to obviate all risk of 

 coiitainiuation in the homes of the consumers. 



A brief description of this process may be of interest. As 

 soon as the milk arrives at the dairy it is carefully examined, then 

 weighed, and emptied into large tanks. From these tanks it is 

 filtered, aired and pasteurised, and then cooled all in one con- 

 tinuous stream. The arrangements for this process are on such a 

 scale that 16,000 Danish pounds can be treated per hour. This 

 Company, whilst taking precautions to ensure that their supply of 

 milk shall be the produce of healthy cows only, nevertheless 



INTERIOR : TRIFOLIUM DAIRY, NEAR HASLEV 



pasteurise their milk by heating it up to a temperature of 85 to 90 

 degrees centigrade, or 185 to 194 degrees Fahrenheit. In order to 

 ensure that no milk shall leave the pasteurisation machines at a lower 

 temperature than 85 degrees centigrade, a man is specially told off to 

 watch two thermometers at the outlet through which the milk 

 passes, with strict orders to turn the cock should there be the 

 slightest lowering of temperature. Further, the Company employ 

 a medical officer, who daily takes samples from the pasteurising 

 tanks, and tests them in order to see that they have been efficiently 

 heated. By means of the paraphenylenediamine test, milk, if 

 sufficiently pasteurised, retains its original colour, but if not heated 

 sufficiently the milk turns to the colour of ink when the two 

 chemicals of which the test consists are added and shaken together 

 for a few seconds. After being thoroughly pasteurised, the milk 

 is passed over refrigerators and cooled down to 5 degrees centi- 

 grade, then filled into bottles containing half htres and whole 

 litres (a litre is equal to 2 lbs.), which are packed into cases and 

 placed in the cooling chamber, a huge cellar with an area of 2000 



