This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...temperature, the pasteurizing proper, and the cooling to a little above room temperature. The process is a continuous one, the bottles being put into the machine at one end and taken out at the other. Experiments have been made in pasteurizing beer in large containers, steel, copper, aluminum, and tin having been tried ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...temperature, the pasteurizing proper, and the cooling to a little above room temperature. The process is a continuous one, the bottles being put into the machine at one end and taken out at the other. Experiments have been made in pasteurizing beer in large containers, steel, copper, aluminum, and tin having been tried, but without complete success as yet. Fruit Juices.--The essentials in the pasteurization of wine and fruit juices are similar to those for beer. There is, however, no universal rule of application. Details of the process must be arranged to suit the character of the different liquids under treatment. Cream and Milk.--Pasteurization as employed in the dairy industry varies in its method of application according to the purpose for which it is used. In factory butter making, it must be employed to secure the best results. Milk as ordinarily received at creameries contains a widely variant microbial flora, many of the species exerting a greater or lesser influence in determining the flavor of the finished product. By pasteurization of the cream, the butter-maker destroys most of the organisms present; and by the use of a culture starter of lactic acid bacteria, he is able to control the fermentation, and is assured of a uniform quality of product from day to day throughout a season. An added value of pasteurization is that all pathogenic organisms are destroyed, thus aiding in the prevention of such diseases as might be conveyed through this product. In creameries, the usual process of pasteurization is what is known as the continuous or flash process, in which the milk is subjected to a momentary heating to about 850, the flow through the pasteurizing machine being so regulated as to bring all the milk up to the desired temperature, the heating...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
