digestibility. Pasteurizers with "holding devices" are therefore largely taking the place of the "continuous" sterilizing machines, which allow only momentary exposure to the highest temperature.
Whatever method is used it is essential that after the heating is finished the milk should be cooled as quickly as possible to a temperature sufficiently low to prevent development of the germs that have not been entirely destroyed by the heat and which, if the milk is left for any length of time at a temperature favorable for bacterial life—anywhere between 65° and 110°,—will begin to grow again. Cool the milk to below 60° and if possible to 50° or 40°.
Sometimes a second pasteurization is practiced, the milk being purposely allowed to stand at 70° to 80° for 12 to 24 hours after the first pasteurization for the germs which escaped destruction to develop into full-grown bacteria. They are then killed by the second heating before the milk is finally chilled to stop any further growth.
Pasteurization can be done by placing the milk in any tin or enamelled or glass vessel, set in another vessel containing water (a double boiler). Heat until the milk has reached the desired temperature, hold it at that temperature the necessary time, and then place the vessel in cold running water or in ice water until the milk is thoroughly chilled. It is not advisable to place the hot milk in the ice box as cooling in air is too slow. Not until it is thoroughly cooled in water is it safe to put it in the ice box to keep it cool.
In the seventies Prof. N. J. Fjord, in Denmark, applied to milk the process which had been developed by Louis Pasteur in France to give keeping quality to wine
