NEW METHOD OF PRESERVING MILK.

Hawera & Normanby Star, Volume III, Issue 337, 4 November 1882, Page 3

NEW METHOD OF PRESERVING MILK.

By a German method, recently 1 patented in England, milk is now preserved in its natural state without any addition to it whatever. The . process 1 consists in heating the milk in closed vessels, such as glass bottles, to beyorid the' boiling-point, so as to exjHjl-all'air, nind next to prevent the entry of air containing germs (which nic the cause of milk spoiling) into " the ' ! vacuum so formed. . This is effected as follows < > <vMPlle' bottles are filled with 1 milk, alinost 1 to^he com-, mencement of the week; leaving, a considerable "apace between' the milk and the cork, which latter is then driven in ; rio:far ! as- to allow a space! *of about- 'half -an^inch between its uppe* surface and to -the top of the neck. . (>A- layer of paraffin ■ ■ wax is then . run. mi -and thereon is placed a cork disc, which, by means of: a staple' oloeure, is- kept if rom rising.. ' A< number of bbttles so filled and prepared lare pladed in a' chamber , or veßsel that can be hermetically J licosed, and «b)e to withstand an, inner pafißfiure" df.^our^ or five atinoß-' pheres. * Here.jg^in.rof?fibout 2\ to 3 atmospherds pressiite^siintroduced, having -ax-temperatufer -Of« about 230 degjFahr., tVp Bopni^aiseß thetemperature of the milk in the bottles to the same degree, whiblyon expanding, reduces the tha spado 'bbtween it and' . ,the,(?prk to half,., the air .escaping' through the pores of the cork and through the paraffin, rendered liquid. Care', I 'however, is" taken to see that thq reduction of the space is not sum" cent t'6 allow 0? the milk reachiug cork. The chamber is now cooled, the down, the bottles removed, and, when cold, • th? provisional staples taken off. It will be seen that by this, procebß the f efmen^prpducing germs of the air in the v chamber, oeing destroyed by the heated -steamy the, Bjtlall quantity .that rWenterß on the, . cooling, an^', c6p«eq.uen|b "icontjiaction, of the milk, can do.uo injury, whilist an equilibrium }s ' established between the innocuous -air in the bottle and . and the otter atmosphere. The cork itself is alao ( protected frotn any ••: germs entering it fi-oMoutside by the congealed: layer hi 'paraffin, a part of whlieh: hap entered the , qork; when in a liquid .^te ( , unqer 'the pressure in the chamber. Milk preserved by thiajinQthgd. ii ,«aid to^ieep fresh for , years', and, to havi eofaotly the same taste as new milk. '' : r "