The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1908-09-11
IN TIE CLEAN NEADOWS

In the early sixties of last century,
while studying diseases of wine, Pas.
teur discovered that it was sufflcient
to heat Wine for a few seconds at a
temperature of so degrees to GO de.
grees c. in order to prevent souring.
Later he found that beer could be like.
wise preserved by heating to so de-
grees to IS degrees c. The applica-
ton Of this process to various articles
of food gave rise to the term "pas-
teurization." Pasteurization of milk
consists in heating it for short time
at temperature below the boiling
point, and then rapidly chilling it..
The object in heating is the destruc.
ton of disease-producing germs, and
If the milk were allowed to cool
slowly 1t would remain for compare
lively long time at 20 degrees to 81
degrees c.. the best temperature for
the development of such bacteria and
their poisonous products. Various
temperatures and times have been rec
commended for Pasteurization, ranging
from SO degrees to IS degrees c., and
from few seconds to two hours. The
term "pasteurized" is accordingly in.
definite, and should be replaced in
commerce by plain label indicating
the temperature. the time and the date
of heating. The two dominant fac
tors that appear to control the tenn
perature and time of pasteurization
are the thermal death points of Patio.
genie bacteria and the thermal death
points of milk ferments. The bacteria
should be killed and the ferments
should remain unaffected. 1t may be
here noted that considerable expert.
mental difficulties surround the deter
mination of the thermal death points
Of both bacteria and ferments, and
that concerning the function of milk
ferments nothing is definitely known.
Pasteurized milk, then, merely means
heated milk, and is not at all synony-
nous with clean milk, pure milk or
good milk. Pasteurization cannot
atone for filth, and cannot preserve
the best milk for any considerable
length of time. Pasteurization is prac.
tised on large scale in the cream
cries Of Europe and America. In Den.
mark and Germany it is much in evil
dence. and 1t Is estimated that Is per
cent. of the total daily milk supplied
to the city of New York is pasteur.
lied. In Denmark, three different
notifications Of the process are in
operation: ID Heating for times vary
ing from Is minutes to one hour at
IS degrees C. while the milk flows
through an appropriate pasteurizing
apparatus. after which it is immedi.
ately cooled; (2) heating for longer
time in sterilized vessels at IS de.
grees to 80 degrees c.. when the YES.
sells are scaled and quickly cooled ;
90 heating from one-quarter hour to
one hour at IS degrees c. In tank,
after which the milk passes through q
cooler into the vessel from which it is
sold. A large number of machines
have been constructed for the quick
pasteurization of milk. In some the
milk is placed in copper tank pro
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The tank contains rotating arms by
which the milk is thrown against the
heated walls. The milk enters at the
bottom and leaves at the top. BY reg
ulating the quantity ct milk admitted
the rapidity of the revolving arms
and the amount Of steam, the milk
may be heated as desired. Whatever
apparatus be used, It should be under
the constant observation Of reliable
superintendent, easy to clean, and &C
constructed that the entire quantity
of milk, including the froth. can be
equally heated to the desired tempera
ture. The thermometer attached
should be specially tested. From the
pasteurizer the milk Immediately
passes to cooler. which reduces the
temperature as rapidly and az much
as possible.
Milk presents the strange contras,
Of being the most wholesome Of al
foodstuffs, and at times one Of the
most poisonous. It IL the most din
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