250 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



PASTEURIZATION. 



BY J. H. MONRAD, WINNETKA, ILL. 



While it is to be hoped that farmers will carefully read the 

 preceding article on care of milk, and follow the instructions 

 given, it may be well to give a concise article on Pasteurization 

 in its double effect as a means of preserving milk and of improv- 

 ing the butter from off-flavored milk. 



PRESERVING MILK AND CREAM BY PASTEURIZATION. 



The use of any and all chemical preservatives, even if not 

 directly poisonous, should be condemned by all honest people, 

 and there is no need of their use, as we have in heat and cold 

 the means of preserving dairy products long enough for ail 

 practical purposes: Indeed, Mr. H. B. Gurler has shown us 

 how cleanliness and cold alone is sufficient to keep milk sweet 

 for several weeks, but as all farmers cannot be Curlers, it may 

 be advisable to use heat as well as cold. 



It is an easy matter for anyone who has a thermometer to 

 make an experiment in pasteurization on a small scale and con- 

 vince himself of the effect. Unless more than 200 lbs. are to be 

 pasteurized there is no need of buying any expensive apparatus. 

 Get as many shot-gun cans (8 inches in diameter and 22 inches 

 high, holding 40 lbs. each) as may be needed. Place them in 

 an oblong boiler, made to order if necessary. Get a suitable 

 tank for cooling, and a stirrer. That is all there is required. 



I acknowledge, however, that if money and steam is at com- 

 mand, it is less work to use some special apparatus than to keep 

 three or four cans stirred by hand, yet part of this gain is coun- 

 terbalanced by the increased labor in keeping the apparatus 



