DAIRYING 



Plate 32. Holding tank with automatic emptying device. 



hold the milk or cream at this temperature for about 15 minutes. 

 Investigations proved that this treatment was effectual in de- 

 stroying the disease germs and that a great deal better cream 

 separation took place in bottled milk than was the case when it 

 was heated to 155 degrees F. for 15 minutes or longer. 



This temperature of heating (145 degrees F. for 5 to 15 min- 

 utes) is undoubtedly the most satisfactory one to use in pasteuriz- 

 ing milk and cream when the question is considered from the 

 standpoint of those who wish to guarantee freedom from disease 

 germs of all kinds in the products supplied, but the heating of 

 large quantities of milk or cream in this way is not a rapid process 

 and in some cases it may not be any more efficient than the con- 

 tinuous process, as the thoroughness of the pasteurization depends 

 to a large extent on the condition of the milk handled. 



