MILK SUPPL Y, PASTEUR, COPENHAGEN 495 



The Milk Supply, Pasteup, was a " bottled-milk " Company in 

 Copenhagen. It employed 300 workers. About 40,000 bottles of 

 milk were pasteurised daily. The farms supplying the Company 

 were under control and inspection. There were fixed regulations as 

 to the fodder of the cows, the treatment of the milk, and the notifi- 

 cation of tuberculosis. On reaching the factory the milk was duly 

 weighed and screened, and then pumped to a gravel-filter. After 

 filtration the milk was cooled and pasteurised at 85° C. for three 

 minutes, after which it was again cooled to 3° C. From the cooler 

 the milk was conveyed to the bottle-feeding apparatus. After 

 bottling the bottles were carefully sealed with glass stoppers. 

 Throughout the process air was prevented from gaining access to 

 the milk. Bacteriological and chemical examinations were made 

 daily of the milk. The employes were all under medical super- 

 vision. Dr Schierbeck claimed that by this process : {a) all danger 



patent process, which consists in partially freezing the milk immediately after 

 being milked, so as to keep it entirely fresh for several days. 



The Company possesses in various places co-operative dairies whose members 

 are bound to the same regulations as the farmers of the " Kjobenhavns Maelke- 

 forsyning " as regards the feeding of the cattle, the hygfiene of the bjTes, and of 

 the farm employes. The most important of the dairies is at Marslev near 

 Odense, in Fionie, and sends about 10,000 kilos of milk daily. 



The milk collected in the dairies is poured into enormous cans of 500 kilos 

 capacity, and in these same cans it is submitted to a very low temperature which 

 partially freezes it. The cans are then placed in refrigerator vans for transport 

 to Copenhagen, where they arrive with a third of the total mass of milk frozen 

 into a block which floats in the mass of liquid. The vans are unladen, the cans 

 weighed, and then taken to the large tanks into which they are emptied by 

 being tilted mechanically, after a sample has been taken for analysis. From 

 these tanks the milk passes into filters after it is melted. It is then pasteurised 

 and cooled again in apparatus capable of treating 8000 kilos of milk per hour. 

 The three processes, filtration, pasteurisation, and cooling, only take about a 

 quarter of an hour for the same quantity of milk. 



On lea\'ing the pasteuriser the milk is immediately cooled, then taken to a 

 room where it is bottled. The bottles are fusiform for retail sale, and cylindrical 

 for wholesale ; there are two sizes of each, i litre and i litre. WTien filled and 

 corked they are placed in an ice house at a temperature of 4° C. until their 

 departure. The bottles reach the consumer without their contents having been, 

 since placing in the pasteuriser, in contact with the outer air. They all bear a 

 red label with the name and trade-mark of the Company, the date of pasteurisa- 

 tion, and a short notice regarding pasteurised milk. 



The milk is sold wholesale either in cans or in baskets of 20 bottles, it is 

 dehvered retail in litres and half litres. Out of the 50,000 to 60,000 litres of milk 

 received daily, the Company sells from 30,000 to 35,000 litres as whole pasteur- 

 ised milk, about 3000 litres as cream, as half-creamed milk the milk from which 

 the cream has been removed, and as pasteurised milk for infants several 

 thousands of litres from special cows. 



