COST OF PASTKT'RTZATIOX 



213 



under American conditions to aljout qo pounds of steam to pas- 

 teurize looo pounds of milk from 90^ F. to 1S5'' F. 



According to good authorities, it takes about i pound ot lumji 

 coal to produce 6 pounds of steam, although much depends upnn 

 the fireman and the construction of the boiler. Based upon 

 this estimate, it would take 15 pounds of coal to produce 00 

 poimds of steam. If the coal cost S4.00 per ton, the cost nl 

 the 15 pounds would be ,:; cents. If the milk tested ,^6 l^er cent 

 fat, the calculation upon one-sixth OAXTrun of 1000 pounds ol 

 milk would produce 42 pounds of Initter. The cost of pasteuriz- 

 ing the milk producing 42 pounds of butter would then be ,^ 

 cents, and the cost of pasteurization per pound of butter would be 

 .07 of a cent. 



The figures submitted b\' Slorch, howcA'cr, were obtained a 

 number of years ago, and cannot l)e applied to conditions ii: thi.-> 

 countr}- at the present time, 



Mortensen, who has giA'en a good deal of thought to the co-t 

 under the continuous and ^■at methods, estimates as follows: 



Cost of steam 



Cost of wati-r 



Cost of latior and i-(|uipnieiit 



Total 



The cost in different factories would \-ary with the cost of fuel. 

 With the high railroad rates preA'ailing at the present time 

 and the high price of labor, we can estimate the cost at about 

 one- fifth of a cent per pound. 



In addition to this, the loss of fat in buttermilk seems to be a 

 tritle more in pasteurized than in unpasteurized cream. This 

 ma\- be due to the precipitation of the casein by heat. Pas- 

 teurization is necessary from a h\-gienic standi)oint. It gi^X'S a 

 guarantee to the consuming public that all jxithogenic bacteria 



