26 DAIRY LABORATORY GUIDE 



plete the process of pasteurization, heating to 180 

 degrees, and cooling to desired temperature. 



After pasteurization there is no milk left in machine 

 and it does not have to be taken apart for cleansing, 

 but by lifting covers all contact surfaces are in direct 

 view and can be touched with a brush. 



It is said to be equally adapted for the pasteuriza- 

 tion of sweet milk and thick, sour cream. 



The essential point in the construction of a 

 Regenerator is the employment of a non-conducting, 

 revolving cylinder which permits the uniting in a 

 single apparatus, the heating on a water-heated 

 surface with an effective interchange of heat. The 

 Regenerator consists of a bank of pipes, perfectly 

 smooth inside, connected by means of vertical end 

 plates, and communicating one with the other by 

 means of sanitary detachable manifolds. The milk 

 coming from the Pasteurizer passes through this 

 bank of pipes, entering the same at the bottom, 

 and being discharged at the top so that the hottest 

 milk fills the lowest pipe, and as it becomes colder, 

 the coldest milk leaves at the top to be discharged 

 to the cooler. The cold milk runs over this bank 

 of pipes on the outside, striking a pipe first 

 nearly its own temperature and gradually becoming 

 hotter as it passes down over the apparatus, finally 

 getting almost as warm as the milk leaving the Pas- 

 teurizer. A great saving is therefore effected in the 

 use of steam on the one hand, and in the use of cool- 

 ing with cold water or ice on the other. In other 

 words the heat which has once been imparted to the 



