200 



MODERN DAIRY PRACTICE. 



rotate in the milk-can. This keeps the milk in constant 

 motion and prevents it from scalding. Fig. 28 shows how 

 the apparatus is combined with a separator and a cooler; 

 the latter is of a similar construction, as that shown in 

 Fig. 26. 



Another pasteurizing apparatus in the trade is that 

 manufactured by the Swedish Separator Company in 



Pro. 29. 



Stockholm (Fig. 29). The apparatus consists of two copper 

 vessels with double walls and bottom, placed inside of one 

 another at a distance of | of an inch. The milk, which is 

 supplied from cup e, is heated between the vessels and let 

 out at q, and after finished pasteurization at h. Steam 

 enters the vessels through the pipe b, which conducts it to 



