EVAPORATED M1LK—STERILIZING 143 
directing the sterilizing process, should thoroughly appreciate 
the complexity of the product, understand the cause and effect 
of the many influencing factors, study the ever-changing condi- 
tions and modify the process in accordance with prevailing con- 
ditions. He should know that durine the exceedingly hot sum- 
mer days, when the cows suffer from heat and are pestered with 
flies, the milk will not stand as much heat without badly cur- 
dling in the sterilizer as under more favorable conditions. He 
should know that toward and during the fall months the organ- 
Fig. 64. Pilot sterilizer 
Courtesy of The Engineering Company 
isms normally present in milk are more resistant and require 
higher heat to be destroyed, than earlier in the season. 
Rapid and Uniform Cooling.—As soon as the required heat 
has been given the milk in the sterilizer, the steam should be 
turned off and the exhaust and drain should be opened. \When 
the temperature has dropped to about 220 degrees F., cold water 
should be turned into the sterilizer while the cans are constantly 
in motion, until the cans are cool enough to handle. ‘There 
should be enough cold water available to reduce the tempera- 
