"STASSANISED" MILK.

New Zealand Herald, Volume LXVIII, Issue 20987, 25 September 1931, Page 16

"STASSANISED" MILK.

DEVELOPMENT IN DENMARK.

A number of correspondents have asked rno to tell them a little more about the process of milk treatment (which was shown to the visitors to the International Dairy Congress, says an agricultural writer in tho Daily Express, London. Stassanisation is not exactly new. In fact, it was being talked about by the experts when I last visited Denmark fivo years ago. Since then Dr. Stassano's invention has been subjected to severe tests in the State Dairy Research Station at llillerod, and the official report is most favourable. Here is tho principle in brief. A thin film of milk, not more than millimetres deep, is forced, with a pressure of three or four atmospheres, through a battery of cylinders, where it is raised by easy stages to a temperature of 165 degrees Fahrenheit by -water heat supplied in the inner cylinders. It stays at the maximum temperature for a matter of a few seconds—about sixteen seconds appears to be usual—and then it is cooled off, losing some of its heat, to the incoming cold milk to reduce heat consumption. It must be admitted that the Stassanised milk is a great success. It has no suspicion of cooked flavour—and the sample I tried was twenty-four hour/s old. There was a good cream line, and 1 was assured by the experts in charge of the plant at the research station that for butter or cheese making Stassanised milk was actually as good, and in some cases seemed better, to handle, ripening quickly, and forming a curd on the same quantity of rennet as sweet milk which had received no treatment. Although tho plant is costly to instal, running costs do not seem to be very heavy, and power consumption is reasonably low. Stassanised milk is selling retail in Copenhagen at the same price as ordinary pasteurised milk, and consumption is increasing. Experts say the vitamines are not interfered with, and the nutritional value of the milk is unimpaired, while all harmful properties aro destroyed. This is a most interesting development, and will spread far beyond the shores of the country wliere it was first tested out on a commercial scale.