196 MODERN BUTTER MAKING. 



This holding apparatus serves a very necessary pur- 

 pose in increasing the efficiency of the machine. The 

 milk or cream can be pasteurized at lower temper- 

 atures and the same results obtained as with high 

 temperatures. 



251. Cleaning pasteurizers. After pasteurizing, the 

 machine should be cooled by running water through 

 it and when sufficiently cooled, a solution made with 

 some good cleaning powder and water should be run 

 into the heating chamber to dissolve and loosen the 

 milk which may be cooked onto it. This should be 

 allowed to stand in the machine for some time, and 

 the machine should then be scrubbed with a stiff 

 brush. Be very careful about using sulphuric acid 

 on the pasteurizer, because if I he solution is too 

 strong it will corrode the tin and cause it to wear 

 off in a short time. Strong lye will also take off the 

 tin and it should be very sparingly used. 



Milk or cream will not easily burn onto the pas- 

 teurizer if the heating chamber is first filled, and 

 then slowly heated to the desired temperature, or if 

 it is heated very slowly while the chamber is being 

 filled. Always guard against running the pasteur- 

 izer empty, with full steam pressure on. 



252. Prejudice against pasteurized milk and cream. 



Were it not for the fact that the average consumer 

 wants to see a well defined cream line on bottled 

 milk, pasteurization would be more generally prac- 

 ticed. This opposition has led to the construction of 

 machinery which will handle milk or eream with the 

 greatest efficiency at the lowest temperature. The 

 slightly cooked Havor which some pasteurized milk 



