Low Temperature Pasteurization of Milk at About 68� C (155�f) (Classic Reprint) - Hardcover

Rowland Godfrey Freeman

9780666916037: Low Temperature Pasteurization of Milk at About 68� C (155�f) (Classic Reprint)

Hardcover

ISBN 10: 0666916039 ISBN 13: 9780666916037

Publisher: Forgotten Books, 2018

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Excerpt from Low Temperature Pasteurization of Milk at About 68� C (155�f)

A question has been raised as to the advisability of the term pasteurize. It seems to me that this name is necessary, as no other word indicates the same thing - that is a low temperature sterilization followed by rapid cooling. The rapid cooling is a most important part of the process. If we use the expression low temperature sterilization, the rapid cooling is apt to be over looked.

Milk, should be used only during the twenty-four hours fol lowing pasteurization. Although the pasteurized milk will not sour in several days if kept cold, it should be used only during the interval I have indicated. Bottles of milk pasteurized at about 68� C. And left standing on my laboratory table during the spring usually showed no separation of casein in less than three days. Milk pasteurized at 75� C. L have found to keep for a week or ten days in a refrigerator. A very good demonstration of the keeping qualities of pasteurized milk has been afforded by the Nathan Straus Milk Depots of New York. The milk sold at these depots is pasteurized at about 75� C. In large apparatuses constructed on the same principle as the one I have 'ust shown. After cooling it is stored in iced water until dispense As many as seven thousand bottles are distributed b these depots during some days in summer. This milk supp ies the very poor of New York, and goes into many homes that are not supplied with ice. Two years ago, while preparing a paper I inquired of the superintendent whether they were at all troubled by any of the milk souring in the tenement houses. He replied that they had had one complaint, which he had investi ated, and had found that the milk had been kept under the itchen stove. When this charity was started in 1893 I advised pasteurization at 75� C., and it was undertaken, although the gentleman having charge of it was assured by others that milk pasteurized at this temperature would not keep under the conditions existing in tenement houses, and that a temperature 'of at least 80� C. Or 90� C should be used. They have seen no necessity for using a higher temperature after three years' experience.

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