PASTEURIZATION 



25 



reached; from 150° to 190° F., depending on condi- 

 tion of milk. Start motion of pasteurizer by throwing 

 belt on tight pulley, and when the desired speed is 

 reached open milk inlet. Notice temperature of milk 

 at the outlet from pasteurizer and regulate by the 

 connecting steam valve. Draw pasteurized milk off 

 into sterile cans, placing a clean white cloth or 

 parchment paper above spout and opening of can 

 to prevent contamination from the surrounding 

 atmosphere. Among the pasteurizers in common 

 use are the Jensen, Reid, Miller-Tyson, Miller, and 

 Farrington. 



The Miller-Tyson Pasteurizer 



The machine is dependent upon centrifugal force 

 for its action. The film decreases in thickness and 

 increases in speed as it nears the periphery of the 

 treating plate. It requires fifteen seconds to com- 



FiG. 23 



