THE PASTEURISATION OF MILK.

Press, Volume LIV, Issue 9817, 28 August 1897, Page 4

THE PASTEURISATION OF MILK.

Yoßtevday morning a trial took place at the Central Dairy Factory of the i)d Ltvul pasteurising plant erected for 1 lie OomUtihf by Messes Mason, Strut hers and Co. Mr J, Barrett, Managing t)iraotor of the Comrmfly, Mr Sfcruthera, and Mi , Goo. Allori, mm Mason, Struthers and Co.'s expert, liniler whose supervision the plant was erected, were among those present. The trial was in every wuy a great success the milk tieatptj having an excellent (tavoin , . 'i'lie nasleiii'Mfct , has a capacity of 400 gallons per hour. 11l is in Die form of a vertioal oylinder, with & double jacket, within which the stoam r.ir< cuJjntes for heating the milk. A stirrer revolving at the rate of 160 to the miiuite works within the pasteuriser. It is iirivun by a turbine acted upon by the saino .iltiiitn as supplies the heat The milk flow* into the pasteuriser at the bottom and fieea by gravitation to tho top, so tli.il w> J; jv force is used and the particle* of « butter fat are not injured. In the evdiit of the milk being very cold and move heat being required than the steam driving the turbirie and file, oxtra ilealn can he admitted directly from the supply pipe. The temperature to wTyjoh. the milk ia subjected is 150 to 158deg. Fahr. and a thernioiuuter is fttflfced to the outlet pipe to ilidteate Mw temperature of the ittillt as It UaveS the paafcatifisel , . Frofrt the pasteuriser thf> hulk tlows o'/ar the cooler Which ti of Similar capacity to thO heatef. I* consist!! of & double doll of f<fp^ ( thi'ottgh Which the cold artesian Witter i flows, and a 9 the milk passes over ttsfc ou»" it domes down neai'ly to the tempertltnW of tile water. Tho Waiving bowl dvtfr tlie cooler has a dauble row of holes perfoWWd in the bottom, thtta allowing the llillU° V flow over , the outer and inner coils. *»c artesian water was at a temperatitr* of about 54 deg., atid the milk Wfts bfought down to 58 to 60 deg., according to Wβ speed at which it Waa passed thrtMigb Hie pasteuriser. The proper temperature lowm™ , the milk should be reduced after hMtlrtg « abont 65 to 60deg. Heating to I50jle« <* , . oVer destroys bacterid, germs of titwflmlosis, &c, and suspends the animfttiob ol \ the first-grade spores, while the cooltiffl A«* ' * checks the eecdnd-grade spore*;. The Keeping quality of the milk is thus greatly ntiproved, arid It to likewise ranJer«d Perfectly Safe as an article of food. Ihe Com- ■ pahy are also going to use apurilier in wnnwtion with the milk to be supplied to the tow? consumers. It wilt be worked iatlteflMJnary separator frame, arid will remove »" dirt and foreign matter from the milk w»t»out separating the croatn. This part of W»e plant has, however, not yet arrived in w» colony. The milk Will be first pasUurrtW, then purified, and finally cooled before being ■, delivered to customers. The flavour of iw milk Is in no way deteriorated by being ptf- ■ teurieed, and the heated flayour Jβ pr«w- , ! cally all removed by the sudden ■«»)«£ Mr Allen says that neither the Ff ß^" 0, /"* not the piirifying processes will M w '*r ", \ with the cream rising afterward* on v» ■ , 1 milk, and this should do away with o«» the prinoipal objections urged ag»«w '" : use of pasteurised milk. It has been s«• 1 geetetl that when the whole of. the pl*ntj [Complete and in full working orfeM" \- ! public ehould be invited to visit the faCWTJF -. : and see the process, as it would enable w»" ■ '■ to judge of its advantages, an.d eon«w" ; them that there is nothing injurious »*" |j -

milk about it.