FORTY-SECOND ANNUAL CONVENTION 297 



hot water, though this was not enough to cause any serious ob- 

 jection to the use of dry steam. 



SPEED. — The capacity of the continuous pasteurizer may 

 be sUghtly enlarged by increasing the speed of the machine, as 

 the higher speed causes the cream to revolve faster and in a thin- 

 ner layer. However, it is best to follow closely the speed recom- 

 mended by the manufacturer. The speed must at all times be 

 high enough to elevate the cream from pasteurizer to cooler. 



CAPACITY. — The capacity of continuous pasteurizers is 

 overrated from 30 to 60 per cent, and it is well to keep this in 

 mind when buying. It is possible that most pasteurizers will 

 heat the rated amount if milk is handled. When buying a pas- 

 teurizer, it is advisable to buy a machine large enough to do the 

 work without crowding, and the same is true of a cooler. It may 

 cost a little more to buy the larger equipment, but it will bo 

 cheapest in the long run and give the best results. 



The Vat Method. 



The intermittent or vat method of pasteurization may be 

 successfully used under all conditions where pasteurization is 

 practicable. It may be used in the creamery where regular 

 delivery is practiced, and it is the most practical method where 

 cream is delivered with less regularity. The vat method is well 

 adapted to conditions that may exist in different localities, and 

 it has certain advantages over the continuous method. 



TEMPERATURE.— With this method, the cream is heat- 

 ed to 143 degrees P., and is held at this temperature for 20 min- 

 utes before being cooled to ripening temperature. If all the* 

 cream is sweet, it should be heated as rapidly as possible, while, 

 if the cream is more or less sour, it is advisable to heat slowly 

 up to 115 degrees and then heat as rapidly as possible to 143 de- 

 grees F. 



It is not advisable to start pasteurizing until all the cream 

 to be heated is in the ripener, and no cream should be added 

 after the temperature is above 75 degrees. Any cream arriving 

 too late to be pasteurized that day should be cooled and held oven 

 until the next day. 



