178 



MANUAL OF MILK PRODUCTS 



It has been found that heating at 140 F. for that length of 

 time will destroy pathogenic bacteria, but in practice it is ad- 

 visable to use a temperature several degrees above the limit of 



775 



16f 



* 



/_ 



2. 



ream //ne 



. 



7 Streptococci 



8. D/phrter/cr 



9. Tqpho/c/ 



/O. Ordinance /V. Y! 

 Board cf H<?a/M 

 //. Ortf/ncnce C/?/'c<?- 



m 



\ 

 \ 



149' 



\ 



/40\ 



/jr 



yc/ 



T/ME 



FIG. 42. Time and temperature for milk pasteurization. 



safety. During extensive studies of the effect of different 

 temperatures it has been shown that an increase of 5 degrees 

 above 140 F. produces a great increase in the destruction of 

 bacteria in milk. 



The holder process, as previously described, is entirely 

 satisfactory when properly used. Considerable attention is 



