MMTIIODS OI- PASTF.URIZATIOX 20'.) 



of pasteurization is thcrel)}- increased. From general ol-jser\-a- 

 tion (if work in many creameries Ijelonging to tlie American 

 Association of Creamery Butter ^Manufacturers, the autliors 

 feel safe in rec(jmmen(lin,u; this sN'stem. 



One of the authors first saw this sN'stem in general use at the 

 Experiment Station at Kiel, Germany, something over twenty 

 years ago. Dr. Weigmian was heating to 190° F. at that time, 

 and claimed ^•er\- satisfactor\- results. 



The relati\'e merits of the two systems — the vat system where 

 the heating is done through a coil, or the use of a machine con- 

 structed exclusi\'el_\- for jxisteurizing milk and cream — depend 

 largely upon local conditions. If the first cost onh* is taken 

 into Consideration, cream can be pasteurized more cheaph- under 

 the vat system, as the heating and the cooling are done in the 

 san^e ^"at. In a small creamer^' where S])ace has to be taken into 

 consideration, the \'at s\'stem is to be recommended. Xot onl\- 

 does it require less space but it involves less labor. The oljjections 

 til the ^'at system are. first, that the vat is not constructed for a 

 pasteurizer, and, second, that the wear and tear (heating and 

 cooling, and expansion and contraction) will afi'ect the life of 

 the vat. These are itenrs that must be taken into consideration 

 when figuring the cost OA'er a period of years. In a factory where 

 a large \-olume of business is transacted, the regular pasteurizer 

 would be preferable. It is much stronger than the vat and is 

 constructed exclusi\"eh' for the purpose of pasteurizing cream. 

 In addition to this a greater amount of cream can ])e cared tor in a 

 shorter space of time. The cooling is done much more quickly 

 where a regular cooler is used. Anijther ad^•antage is that the 

 heating and cooling are n(.)t done in the same \-at. thus a^-oiding 

 the expansion and contraction of the metals. 



Some use the meth(jd of heating in the flash pasteurizer and 

 cooling in a \'at. This does awa}' with the necessit}- lor a cooler, 

 but, as stated abo^'e, the cooling is not done as rapidh" as it would 

 be if a regular cooler were used. This s\'stem wiirks well where 

 the holding system is i)racticed and lower temperatures are used 

 for ])asteurizing. Cream can Ix' run into the ripening \"at irom 

 the flash pasteurizer, held any desired tinre and cooled with a coil. 



