PASTEURIZING MILK. 
9 
crates of raw milk are placed on an endless traveling conveyor which 
passes through the machine and returns under it. The bottom of 
the machine is divided into several compartments and each compart- 
ment is filled with water for supplying the machine when in oper- 
ation. The top of the machine is a flooding pan divided into com- 
partments corresponding to those in the bottom of the machine. 
Pumps draw the water from the lower compartments and force it 
into the corresponding top sections, from which it returns in the form 
of a shower through perforated bottoms. The process is repeated 
with the same water. As the crates of milk pass through the machine 
they pass through showers of water at different temperatures and 
are heated to the pasteurizing temperature, then held and finally 
Fig. 4. — Another type of continuous machine in which the bottles of milk have ordinary 
caps and are passed through showers of water at various temperatures. 
cooled. The tops of the bottles are protected from water by metal 
caps arranged as shown in figure 5. This frame of metal caps covers 
the top of each bottle in the crate. 
The pasteurizing section of the machine is located in the center 
with the preheating and cooling section at each end. The preheating 
and cooling sections are connected by channels, because the cool milk 
entering the machine has a tendency to cool the water and the hot 
milk emerging from the pasteurizing section has a tendency to heat 
94289°— 15 2 
