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The Pasteurisation of Milk from the Practical Viewpoint

Nature volume 101, page 102 (11 April 1918) | Download Citation



THE pasteurisation of milk consists in heating the milk to a temperature between 140° and 160° F.> the milk being maintained at 140° for not less than twenty minutes or at 160° for not less than one minute. By this treatment disease germs which may have gained access to the milk are destroyed, as well as a large proportion of the bacteria commonly present in milk, whereby its keeping qualities are lengthened. In the United States pasteurisation has been very largely employed, and this little book gives a capital survey of the installation, operation, and control of pasteurising plants. The author speaks from firsthand knowledge, having been chief of the Division of Pasteurising Plants, New York City Department of Health. The various types of pasteurisers are sufficiently described, and this section is illustrated with a number of diagrams of various plants. The cleaning and cooling of milk, the cleaning of containers, and home pasteurisation are also dealt with, the efficiency of various apparatus is discussed, and the changes induced in milk by pasteurisation are described.

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