Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1916-06-06

which are immersed in hot water and
| held for from 20 to 80 minutes at q
temperature Of 145 degrees F. In
| this way the pasteurized milk Is not
subjected to any danger Of reinfection.
On the other hand, the seal caps must
| be absolutely tight andt this involves
| increased cost. In general. 1t may be
| said that the holder process Is coming
| into greater favor than either Of the
| others. This process permits Of the
use Of lower temperatures which, for
various reasons, is highly desirable,
Another method of pasteurization, or
rather a modification Of the present
holder process. is that Of bottling hot
pasteurized milk. The process con-
sists Of pasteurizing milk by the
holder process at 145 degrees F.. for
80 minutes, then bottling it while
hot In hot bottles steamed for 2 min
utes Immediately before filing. After
filling, the bottles are capped and may
| be cooled by any Of the systems in
which the caps are protected. The
bottles are sprayed with water or
cooled by forced-air circulation. .-
When milk is held at las degrees F.
for 80 minutes, all the disease-pro-
ducing bacteria. so far as can be
ascertained, are completely destroyed.
At the same time a larger percentage
Of the bacteria that cause milk to
sour and a smaller percentage of
those that cause it to rot are left than
when "a higher temperature is en-
ployed. Pasteurized at a low tenn
perature, milk undergoes no change
which affects its nutritive value or
Its digestibility. Subsection to tenn
perature of $50 degrees or mo: J.,
however. does result in certain chem
ical changes. Finally. pasteurizat ton
at low temperatures is more eco
nomical because the expense Of heat
ing and cooling is less.
This, of course, does not mean that
insufficient pasteurization should ever
be tolerated. AS matter of fact. the
process of pasteurization Is frequently
performed improperly. For the
holder process, 14O degrees F. Is the
point at which Investigations have
shown that disease-producing bacteria
are killed, but in practice it Is ad-
Vlsable to use a temperature several
degrees above this minimum Of safety.
| When the flash process Is used, in
FeSllSdtion mas SHOWN tnat very many
| dealers fail to heat the milk to q
sufficiently high temperature. This
appears to be another argument for
the use Of the holder process, although
conditions in this respect are said to
have been improved greatly in recent
years.
| Another common defect ir the proc
ess of pasteurization is carelessness In
the handling Of the milk after it has
! been treated AS has been said al
ready, this IS one reason why pasteur-
ization in bottles is advocated. One
false step in handling the milk after
1t has been pasteurized will undo all
the good effects OF the process The
milk should be cooled as rapidly as
possible to about 40 degrees F. and
| kept, at that. temperature until de-
| livered. If this is done, there is only
a slight bacterial increase curing the
| hrst "a hours. 1t has been held by
some investigators that bacteria grow
faster In pasteurized milk than in raw
milk. This point. however. has never
been thoroughly established and other
investigations indicate that the rate
OF increase Is approximately the same.