108 MARKET DAIRYING 
In addition to the lack of uniform heating, the flash 
-or continuous process has several other drawbacks, due 
to the relatively high temperature necessary to destroy 
the bacteria: (1) it materially interferes with the rising 
of the cream and therefore tends to destroy what is 
known as the “cream line;” (2) it tends to give milk a 
cooked taste; and (3) it tends to impair the digestibility 
of milk. 
In substantiation of the charges against the flash 
process, attention is called to the chart (Fig. 39) pre- 
pared by Dr. Chas. E. North of the New York City 
health department. 
In this chart the figures at the bottom represent min- 
utes, while those at the side represent degrees Fahren- 
heit. Starting at the top, there is a wavy line marked 
“salts” which shows that the salts of milk are not af- 
fected until exposed for one minute at 176°. ‘At lower 
temperatures, a longer exposure is necessary to affect 
the salts. 
The dotted line marked ‘‘taste” shows that the taste 
of milk is affected by keeping it at a temperature of 
167° for several minutes. At 150° an exposure of 40 
minutes does not affect the taste of milk. 
The solid line marked “albumen” indicates that this 
constituent of milk is affected at an exposure of 165° 
for one minute. At an exposure of 40 minutes it does 
not become affected until a temperature of 147° is 
reached. 
Looking next at the broken line marked ‘“‘enzymes,” 
it is seen that these digestive ferments of milk become 
affected at an exposure of 174° for one minute. At 
145° they do not become affected until an exposure of 
45 minutes is reached. 
