CHAPTER VII. 

 pasteurisation. 



In some dairies, as we have seen before, the habit 

 of pasteurizing in common open kettles had been in 

 use. The next step was the heating of the milk in 

 tightly closed kettles, when an enormous improve- 

 ment was at once recorded. The clumsiness of the 

 first apparatus and the desire to combine the milk- 

 heater with the action of the cream separator were 

 the cause of a large number of inventions of different 

 apparatus which may now be found in a large num- 

 ber of dairies. The first of these apparatus dates 

 back to 1882, when it was patented by Albert Fesca, 

 who termed it " a continuously working apparatus for 

 the preservation of milk by heat." It would be use- 

 less to attempt to describe all these different inven- 

 tions, many of which were used for a very short time, 

 and it will suffice to give the principle on which it 

 was claimed they performed the preservation of milk. 



An upright cylinder of galvanized copper, and sur- 

 rounded by a closely fitting steam-jacket, contained a 

 stirring arrangement by which the milk, that entered 

 from below and was forced out through the top, was 

 kept continuously moving so as to avoid its scorching 

 at the sides close to the steam-jacket. All these ap- 

 paratus, however, had, and have yet, some defects in 



