Pasteurisation. 61 



In reviewing these results it may seem singular 

 that the duration of keeping qualities of pasteurized 

 milk, particularly at higher temperatures, is not very 

 much greater than that of non-pasteurized milk, so 

 that the result does not seem to be very encouraging. 

 But we must remember that milk is seldom exposed 

 to such a temperature as 73° in the longest transits. 

 Therefore, if properly cooled before transportation 

 and the most common precautionary measures are 

 observed (such as keeping some ice near the cans or 

 using refrigerator cars) results will generally prove 

 satisfactory. It will be readily comprehended that 

 milk will keep so much better after pasteurization 

 the more rapidly and strongly it is cooled after heat- 

 ing. The larger the transporting vessels are the more 

 easily will the temperature be kept down. 



If we now consider all conditions, it may be stated 

 with certainty that the keeping quality of properly 

 pasteurized milk will be thirty hours, even during the 

 hottest summer days, and. at lower temperatures, 

 naturally ever so much longer. A matter of the 

 highest importance, aside from the enhanced keeping 

 quality, is that in such milk cream will rise and be- 

 come butter just as easily and the butter not have the 

 slighest trace of taste to distinguish it from other 

 butter made of non-pasteurized milk. Pasteurizer 

 and cooler should, naturally, be mounted in a manner 

 to avoid as much as possible the exposure of the pas- 

 teurized milk to the air. Pasteurizing machines find 

 the greatest field of utility in creameries where skim 



