HANDLING OF MILK AND CREAM 



1 2 V. 



There are two styles of steam sterilizers — those in which the- 

 steam is not under pressure, and those confining steam under 

 pressure. 



The latter type is more efficient, in that with steam under 

 pressure it is possible to obtain a much higher temperature than 

 when it is not. Steam, when not under pressure, will not exceed in 

 temperature boiling water (212 R). With a pressure of ten. 



Fig. 28. 



Star Side-Bar Filler. 



pounds and a temperature of 241" F. in the high pressure sterilizers, 

 it is possible to destroy the germs in the milk utensils with as much 

 certainty in twenty minutes as with steam at 212 F. in the low 

 pressure sterilizers in an hour. The heavy pressure or high pressure 

 sterilizers are, however, exceedingly expensive, and, if the bottles, 

 are properly washed, there is practically no danger in relying upon 

 the less expensive steam sterilizers in which the steam is not con- 



