ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 251 



clean, and at present I know of nothing better fcr small quanti- 

 ties than common shot-gun cans. 



Heat the water in the boiler to 170 or 180 degrees and stir 

 the milk in the cans continuously until it is 155 degrees, then 

 cover and leave for 20 minutues at that temperature. Remove 

 the cans to a tank filled with water in which there is a lot of 

 finely chopped ice. Stir all the time, the water as well as the 

 milk, so as to cool it quickly. The stirring is essential to prevent 

 cooked flavor. 



The advantage of pasteurization to the consumer is in the 

 increased safety against tuberculosis, and to the producer and 

 seller the increased keeping quality. The disadvantage to the 

 latter is the objection of some consumers to the lack of ''life" in 

 the flavor of the milk and still more the suspicion of it being of 

 an inferior grade, as the cream does not rise as well in the 

 bottles and the viscosity is reduced, making the cream appear 

 thinner (poorer in fat) than it really is. 



In some towns pasteurized milk and cream takes well, in 

 others not, and milk dealers do well in going slow about it, and 

 try on a small scale first. 



The writer can see considerable advantage only in pasteur- 

 izing the supply for large cities, where the "surplus" milk is a 

 serious problem. 



PASTEURIZING IN CREAMERIES. 



SKIM MILK. 



Every farmer patronizing a creamery should insist on their 

 skim milk (if not pasteurized) being heated to 180 or 190 degree 

 Fah. This will keep the milk sweet long enough if the new 

 milk is delivered in a good condition. There is no need of pas- 

 teurizing, the expensive part of which is the cooling. But the 



