178 



MANUAL OF MILK PRODUCTS 



It has been found that heating at 140° F. for that length of 

 time will destroy pathogenic bacteria, but in practice it is ad- 

 visable to use a temperature several degrees above the limit of 



PO 30 



T/ME. M/ MUTES 



Fig. 42. — Time and temperature for milk pasteurization. 



safety. During extensive studies of the effect of different 

 temperatures it has been shown that an increase of 5 degrees 

 above 140° F. produces a great increase in the destruction of 

 bacteria in milk. 



The holder process, as previously described, is entirely 

 satisfactory when properly used. Considerable attention is 



