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Show fG PASTEURIZE MILK Most Effectually Done in Bottles in Which Received. Good Results May Be Secured by Using Us-ing Ordinary Tin Pall With Pie Plate Inverted to Permit Circulation Cir-culation of Water. (By J. F. FRANDSEN.) Milk can be pasteurized most ef-f ef-f ciently in the bottles in which it is received. To do this a small tin pail with a perforated false bottom can be used. If a special pail is not at hand, the same results can be secured by using an ordinary tin pail with an inverted in-verted pie tin placed in the bottom of the same. This false bottom is placed in the pail so as to permit circulation of water and prevent bumping of the bottles. An accurate thermometer 6houId be placed in the water or in I 1 " arrangement for Pasteurizing Milk. one of the bottles. Set the bottles of milk in the pail and fill with water nearly level with the milk in the bottles. bot-tles. Place the pail with the milk bottles on the stove and heat until the thermometer Indicates a temperature r? from 150 to ICO degrees F. The pail and bottles should then be removed re-moved from the stove and allowed to stand 25 minutes in the hot water. Now remove the cover and place the pail under a cold water faucet, allowing allow-ing the water to run slowly Into the pail. Continue until all the hot water has been replaced with the cold water and the temperature of the milk has been reduced to about that of the water. This is the cheapest and most efficient way of cooling and will also prevent breaking of bottles. The milk can then be conveyed to the refrigerator refrigera-tor and placed on ice until required for use. It is well to remember that pasteurized pas-teurized milk should not be used for the feeding of children after it is 24 hours old. |