106 MARKET DAIRYING 
increased confidence of the public in the efficiency of the 
pasteurizing process, resulting from the gradual elimina- 
tion of the continuous or flash process and the substitu- 
tion therefor of what is known as the “holding” or 
“held” process, by which the milk is kept at a tempera- 
ture of about 145° F. for 30 minutes or longer. 
With the continued increase in the efficiency of pas- 
teurizing methods, pasteurization of milk and cream for 
city trade is bound to increase in popularity. 
Processes of Pasteurization: There are two proc- 
esses of pasteurizing milk and cream: (1) the “con- 
tinuous” or “flash” process by which the milk is per- 
mitted to pass in continuous stream through the pasteur- 
izer and is subjected, on an average, less than one minute 
to the pasteurizing temperature; (2) the “held” or 
“holding” process by which every particle of milk is 
heated from ten to sixty minutes according to the degree 
of heat employed. 
Obviously where milk is heated only a minute, a higher 
temperature must be employed than where the time of 
exposure is longer. With the “flash” method the tem- 
perature varies from 165° to 180° F. and the time of 
exposure averages less than one minute. In case of the 
“held” process, the temperature ranges from 140° to 
150° F. and the time of exposure from ten to sixty 
minutes. Low temperatures must be maintained for a 
longer time than high temperatures to accomplish the 
same result. The temperature and time of exposure 
should always be such as to insure the destruction of 
the tubercle bacillus, which is one of the most resistant 
of the disease bacteria most commonly found in milk. 
Objections to the Flash Process: With the flash 
process reasonably satisfactory results in destroying bac- 
