PASTEURIZING MILK. 27 



effect on the cream line or flavor of milk than the ordinary process 

 of pasteurization. This is true of cooling periods of less than five 

 hours' duration. 



10. Since milk contracts on cooling, a quart bottle filled with milk 

 at 145° F. does not hold a full quart when the milk is cooled to 50° 

 F. It is about 0.62 of an ounce short. Therefore slightly oversized 

 bottles should be used. 



11. The advantage of the process from the commercial stand- 

 point are: (1) That bottle infection can be eliminated ; (2) that milk 

 losses are saved, owing to evaporation over the cooler; and (3) that 

 ordinary cardboard caps can be used. The principal disadvantage is 

 that the air-cooling process requires several hours. This, however, 

 would be a disadvantage only in the few plants where milk is de- 

 livered directly after pasteurization. 



CITATIONS TO LITERATURE. 



1. Soxhlet, F. Ein verbessertes Verfahren der Milch-Sterilisirung. Miin- 



chener Medicinische Wochenschrift, vol. 38, No. 19, p. 335-338. Munich, 

 May 12, 1891. 



2. Gekber, N., and Wieske, P. Pasteurisation des flagons dans la grande In- 



dustrie (pasteurisation avec agitation)-: Revue Generale du Lait, vol. 2, 

 No. 8, p. 169-177. Lierre, Jan. 30, 1903. 



3. Ayers, S. Henry, and Johnson, William T., Jr. A study of the bacteria 



which survive pasteurization. U. jg. Department of Agriculture, Bureau 

 of Animal Industry Bulletin 161. Washington, 1913. 



4. North, Charles E. Pasteurization of milk in the bottle on a commercial 



scale. Medical Record, vol. SO, No. 3, whole No. 2123, p. 111-115. New 

 York, July 15, 1911. 



5. Ayers, S. Henry. The pasteurization of milk. 17. S. Department of Agri- 



culture, Bureau of Animal Industry Circular 184. Washington, 1912. 



6. Committee on Standard Methods of Bacterial Milk Analysis, Report of. 



American Journal of Public Hygiene, vol. 20, new ser. vol. 6, No. 2, 

 p. 315-345. Columbus, Ohio, June, 1910. 



7. de Schweinitz, E. A. The pasteurization and sterilization of milk. U. S. 



Department of Agriculture, Yearbook 1894, p. 331-356. Washington, 1895. 



