SKIM-MILK. 



197 



adapted. Our creamery-men ought particularly to note 

 this fact, since the milk received by them is often highly 

 infected with bacteria. 



If further proof of the importance of pasteurization and 

 cooling of the skim-milk is needed I may refer to the 22d 

 Report of the Royal Danish Experiment Station. The 

 results of lengthy practical investigations in this line, care- 

 fully conducted by Mr. A. P. Lunde, are published in this 

 excellent report and form a worthy continuation of Fjord's 

 experiments. The results present the most striking proof 

 of the importance and necessity of increasing the keeping 

 quality of skim-milk by the operations mentioned.* 



A short explanation may be in order concerning the 

 different pasteurizing apparatus and coolers at present on 



*The following summary of experiments in heating skimmed 

 milk to different temperatures and subsequent cooling, conducted by 

 Fjord (1884) and Lunde (1890), show that the keeping quality of 

 the milk is directly dependent on the degree of heat and of cooling 

 applied. The milk was cooled to 12^ C. (54 F.) in the experiments 

 of 1884, and to 25 C. (77 F.) in those of 1890. The figures given 

 represent the number of hours during which the skim-railk could 

 stand boiling. 



(22d Report Copenhagen Experiment Station, 1891, p. 35). 

 Lunde (loc. cit., p. 144) concludes from his numerous experi- 

 ments with pasteurization of skimmed milk that its keeping quality 

 was only slightly increased by the pasteurization if this was not fol- 

 lowed by a cooling. W. 



