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BULLETIISr 420^ U. S. DEPARTMENT OE AGRICULTURE. 



several of our experiments, and in these a slightly more pronounced 

 cooked taste was noticeable in the milk. In this connection we wish 

 to call attention to the fact that these results hold good only for 

 milk pasteurized at 145° F. (62.8° C.) and are based on results ob- 

 tained experimentally on a small scale. They can not be applied 

 where higher temperatures might be used, as in such cases it is possi- 

 ble that different results may be obtained. 



EXPERIMENTS IN HEATING BOTTLED MILK BY FORCED AIR. 



The experimental apparatus used for heating the milk in the bottle 

 by means of circulated hot air is shown in figure 17. It is the same 

 general arrangement that was used for the cooling experiments except 



