TREATMENT OF MILK FOR MARKET 



157 



the length of time that the milk remains in the machine. If 

 the milk runs too rapidly, it will not be sufficiently heated; if it 

 runs too slowly, it may be overheated; and the results, there- 

 fore, will vary widely. 1 



Either the continuous or the discontinuous method may be 

 efficient with proper care. The first is sometimes called in- 

 stantaneons pasteurization since the actual heating of the milk 



FIG. 57 PASTEURIZER OF THE DISCONTINUOUS TYPE 

 The milk is placed in the inner compartment. (D. H. Burrell & Co.) 



is very brief, and the second is called prolonged pasteurization. 

 It is obvious that the prolonged or discontinuous method will 

 commonly be the more efficient. In the use of the continuous 

 method it is a great temptation to hasten the process, thus re- 

 ducing the time by running the current of milk too rapidly to 

 allow a sufficient heat, and thus reducing the efficiency of the 



1 Russell. Ann. Reo. Wis. Exper. Sta., 1905. 



