FARM DAIRYING 



purities. The skim-milk, and cream are after- 

 wards mixed. 



Pasteurized Milk or Cream is milk or cream 

 which has been heated below the boiling point, 

 but sufficiently to kill most of the active organisms 

 present, and immediately cooled to 50° or below. 

 Pasteurizing temperatures range from 140° to 

 185°. 



Sterilized Milk is milk that has been heated to 

 the temperature of boiling water (212°) or higher 

 for a length of time sufficient to kill all organisms 

 present. 



Condensed or Evaporated Milk is milk from 

 which a considerable portion of water has been 

 evaporated. The sweetened brands contain a 

 high percentage of cane sugar. 



Peptonized Milk is milk to which some pepsin 

 has been added in order to make the milk more 

 easily digested. 



Electrified Milk is treated by a current of 

 electricity for the purpose of destroying bacteria. 



Malted Milk is milk that has been pasteurized 

 to destroy the bacteria, then partly condensed, and 

 a small quantity of malt added. 



Milk Powder is obtained by evaporating the 

 moisture from whole milk, partly skimmed milk, 

 or skim-milk. The powder is used by confection- 



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