366 BOARD OF AGRICULTURE. [Pub. Doc. 



Pasteurization Apparatus. 



Milk or cream can be pasteurized by putting into cans of 

 about the shape and size of those employed in the Cooley 

 process, and placing the cans in a tin or copper tank filled 

 with water. The water should reach a temperature of 165° 

 F. or thereabouts, and the milk, after the temperature has 

 reached 155° F., should be held there for the requisite time 

 and constantly stirred. After the completion of the heating 

 the cans should be brought into water containing broken ice, 

 and the milk stirred and cooled. 



In case it is desired to dispose of the milk or cream in 

 bottles it should be drawn into the bottles at once after cool- 

 ing, and the bottles placed in ice water. It is necessary that 

 the temperature of the milk should be kept low, and that it 

 be thoroughly covered, to prevent any dust particles from 

 gaining access to it. It is not expected that as good results 

 can be obtained by this method as when special pasteurizing 

 machines are employed, and one who intends pasteurizing to 

 any extent will find it necessary to fit his dairy with special 

 pasteurizing apparatus. 



The pasteurizing of milk or cream for butter making is 

 practised to a slight extent in the United States. Nearly all 

 of the milk that is made into butter in Denmark is first 

 pasteurized, and, it is claimed, with very beneficial results. 

 It is quite probable that this method of treating milk and 

 cream for butter will come into more general use in the 

 United States. There are a great many foreign machines 

 made to accomplish this work, and many of them, it is said, 

 give quite satisfactory results. A number of machines have 

 also been constructed in this country. The one manufactured 

 by A. H. Reed of Philadelphia has been said to give good 

 results. It consists of a combined pasteurizer and separator. 

 The milk is passed through the pasteurizer in a contin- 

 uous flow, and is separated while hot. The machine has a 

 capacity of 2,500 pounds per hour. Pasteurizing machines 

 are also on the market for the preparation of milk and cream 

 to be sold as such. One made by Cornish, Curtis & Green, 

 of Fort Atkinson, Wis., has been spoken of favorably. 

 Mosely & Stoddard Manufacturing Company of Rutland, 



