82 



DAIRYING 



pasteurized products will begin to develop whenever a tempera- 

 ture favorable for their growth is reached. This should be well 

 understood by everyone handling pasteurized milk or cream. If 

 after heating, the cooling goes on slowly, spores that have not 

 been destroyed by the heat will begin to grow and many of fchern 





PIP 



Plate 34. View of anotherjtype of regenerative cooler. 



may have developed sufficiently during the cooling to seriously 

 interfere with the keeping quality of the milk ; this will make the 

 Seating process of no particular value and many failures to suc- 

 ceed in the handling of pasteurized milk or cream have been due 

 to the lack of appreciation of the necessity of keeping the milk 

 .and cream at a low temperature (50 F. or lower) after it is 

 pasteurized. 



APPROVED PASTEURIZATION. 



808. According to a Bulletin issued in January 1912, by the 

 Health Department of the City of New York "Only such milk 

 or cream shall be regarded as pasteurized as has been subjected 

 to a process in which the temperature and exposure conform to 

 one of the following: 



