STEEILIZATION 



145 



of such, preserved, canned, milk, in that the boiled and 

 burnt taste has been prevented by pumping the air out 

 of the milk before heating it and by the exclusion of 

 oxygen during heating, so that a high temperature is 

 possible and a safer sterilization is accomplished with- 

 out seriously affecting the taste. Another difficulty 



Fig. 12. 





Mor's regenerative milk-heater. 



which it has been necessary to contend with, the separa- 

 tion of cream, and of butter formation during storage, 

 seems by degrees to have been overcome. 



For the purpose of sterilizing milk, instead of the 

 usual apparatus built according to the Fjord system, 

 tightly closed machines are used, so that the tempera- 



10 



