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MANUAL OF MILK PRODUCTS 



SHOWING THE EXTENT TO WHICH SKIM-MILK is DILUTED BY PAS- 

 TEURIZATION WITH STEAM 



High-pressure steam 



Low-pressure steam 



These figures show that the skim-milk was diluted with 

 about 10 per cent of water when pasteurized by forcing steam 

 into it. The exhaust steam from an engine contains more 

 water than high-pressure steam, and skim-milk would be diluted 

 even more than shown by the above figures when exhaust steam 

 is used for this purpose. 



Pasteurizing buttermilk 



If buttermilk alone is heated to 176 F., the curd separates 

 into a sticky mass that sinks to the bottom of the can, leaving 

 clear whey above it. When mixed with sweet skim-milk and 

 heated, the latter is curdled unless very small quantities of 

 buttermilk are added. 



