CONCENTRATED MILK 



Fig. 96. 



tiuliuli]! itiiLiriiimnnani . pr; >th fTHTi uirq i 



335 



Mm I 



TjpJJlI q^==> 



=fc 



□ 



^=L 



Front elevation of creamery and city milk plant shown in Fig. 95. 



Fig. 97- 



DIMENSIONS 



■S6 X S3 2 



Floor plan of creamery for whole milk. 



In the plan as shown A is the pump ; B, boiler ; C, ice machine ; D, engine ; 

 E, skim milk weigher ; F, churn ; G, sink ; H, milk vat ; /, weighing 

 ^tank ; K, separator ; L, cream vat ; M, table. 



Concentrated Milk 



,TWs*is*a new product, made by a patented process, whereby the 

 cream is separated from the milk and pasteurized, while the skim 

 milk is heated for two hours at 140 F. and reunited with the 

 pasteurized cream. The resulting concentrated milk is used by 

 diluting it with three parts of water. 



When thus diluted it appears to have the taste, appearance and 

 all the properties of ordinary fresh milk. It is, however, free from 

 all disease-producing germs, including those causing the infectious 

 and diarrheal disorders and tuberculosis. 



The reason of its unaltered taste and physical properties lies in 

 the low temperature (140 F.) at which it is pasteurized, and the 



