104 MODERN BUTTER MAKING; 



247. Intermittent system of pasteurization. 



When we speak of the intermittont system of pas- 

 teurizing, we mean that the milk or cream to be pas- 

 teurized is all placed in a machine or tank and all 

 heated at one time to the desired temperature and 

 held at this temperature for the required length of 

 time. When the milk has been held heated for a 

 sufficient length of time it is cooled, and then bottled 

 direct from the pasteurizer by a sanitary bottling 

 apparatus. 



248. The disadvantage of this system is that where 

 a large quantity of milk or cream is to be handled, 

 the expense of handling it is greater than when the 

 continuous or semi-eontinuous pasteurizer is used. 

 The main cause of additional expense in using the 

 intermittent system of pasteurizing is that it re- 

 quires a greater length of time to pasteurize a large 

 quantity of milk as well as additional machinery, 

 where great quantities are handled. One great ad- 

 vantage that this system has over all others is that 

 perfect pasteurization is more easily accomplished. 

 The cream line, which the American people like to 

 see on milk, can more easily be retained when the 

 intermittent system of pasteurizing is used, because 

 the milk need not be heated above 150° F. in order 

 to destroy the tubercle bacillus. 



In case milk is separated and the cream run into 

 a discontinuous pasteurizing apparatus, it should be 

 heated to about 130° P. and kept at this temperature 

 until all the cream is in the machine. It should then 

 all be heated to the desired temperature for pasteur- 



