204 



MANUAL OF MILK PRODUCTS 



a towel. The punctured cap should be replaced with a new 

 one, or the bottle should be covered with an inverted cup. 



"After the milk has been held as directed it should be cooled 

 as quickly and as much as possible by setting in water. To 

 avoid danger of breaking the bottle by too sudden change of 

 temperature, this water should be warm at first. Replace the 

 warm water slowly with cold water. After cooling, milk 

 should Jn all cases be held at the lowest available temperature. 

 '"This method may be employed to retard the souring of 

 milk or cream for ordinary uses. It should be remembered, 

 however, that pasteurization does not destroy all bacteria in 

 milk, and after pasteurization it should be kept cold and in a 



cleanly manner and used as soon 

 as possible. Cream does not 

 rise as rapidly or separate as 

 completely in pasteurized milk 

 as in raw milk. 



"When milk is to be used for 

 infants the pasteurization should 

 be done in the nursing bottle 

 to avoid the possibilities of con- 

 tamination and the necessity of 

 warming the entire lot of milk 

 each time a feeding is taken. 

 This will require, on account of 

 the smaller bottles, a slightly 

 different method than for or- 

 dinary bottles. A bottle should 

 be provided for each feeding 

 with the exact amount of milk 

 required. An extra bottle should also be provided, as there is 

 always the possibility that a bottle will be broken in the pro- 

 cess. If the milk is modified this should be done before pas- 

 teurization. Bottles not provided with seals may be plugged 



S/D£ 



Fig. 43. — Wire basket holding 

 bottles for pasteurization of milk. 



