180 MANUAL OF MILK PRODUCTS 



and show the date and the temperature at which the milk was 

 treated. For the benefit of the consumer this information 

 should be printed on the cap, as it is only right for him to 

 know whether he is using raw or pasteurized milk, and if pas- 

 teurized, the temperature may be of importance to him. Some 

 persons object to pasteurized milk, especially for infant feed- 

 ing, while others desire it. It has been the experience of 

 numerous milk dealers that the labeling of their product has 

 greatly increased their trade. 

 Cost of pasteurizing milk. 



The cost of pasteurizing milk is a matter of considerable 

 importance. It has been found by Bowen that the average 

 cost of pasteurizing one gallon of milk is a little more than three- 

 tenths of a cent ($0.00313). He obtained this information 

 from a series of tests in five establishments which were consid- 

 ered to represent the average city milk plant. The pasteur- 

 izing equipment in each consisted of a heater, a holding tank, 

 a regenerator, and a cooler. The cost of the operation was 

 based on the pasteurizing cycle, starting with the initial tem- 

 perature of the raw milk and raising it to the pasteurizing tem- 

 perature, then cooling to the initial temperature of the raw 

 milk. He based the costs on daily interest at 6 per cent per 

 annum on capital invested in pasteurizing equipment, and 

 depreciation and repairs per day at 25 per cent per annum, 

 interest a day at 6 per cent per annum on capital invested in 

 mechanical equipment for pasteurizing, and depreciation and 

 repairs per day at 10 per cent per annum. Other costs figured 

 were labor, coal at $4 a ton, cooling water at 50 cents a thou- 

 sand cubic feet, and refrigeration at $1 a ton. 



CONVERTING POUNDS TO QUARTS AND QUARTS TO POUNDS (Ross) 



In converting quarts of milk to pounds or pounds to quarts, 

 it is necessary to know that a quart of milk weighs 2.15 lb. 



