 ... efficiently pasteurized at high temperatures, the bacteria which survive are largely of the putrefactive kinds, and milk so treated if kept for any length of time has a tendency to rot instead of sour. From the standpoint of economy, the technologist...  Medical Sentinel - Page 11171913Full view - About this book
 | 1913 - 564 pages
...sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 2S,' .' per cent less heat to raise milk to the temperature of 145 deg. F. than to a temperature of... | |
 | 1913 - 858 pages
...finds that pasteurizing at low temperature calls for less heat. It is found that it takes about 231/-; per cent, less heat to raise milk to the temperature...saving of the ice needed, because it will require 23V-J per cent more refrigeration to cool milk to the shipping point when it is pasteurized at the... | |
 | 1914 - 406 pages
...sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for less heat. It is found that it takes- about 23y2 per cent, less heat to raise milk to the temperature of 145° F. than to a temperature of 165°... | |
 | 1913 - 500 pages
...of sour. From the standpoint of economy the technologist of the dairy division finds that pasteuring at low temperatures calls for less heat. It is found...heat to raise milk to the temperature of 145 degrees Fahrenheit than to a temperature of 165 degrees Fahrenheit. A similar gain is a saving of the ice needed,... | |
 | Irving P. Fox - 1912 - 608 pages
...sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for less heat. It is found...less heat to raise milk to the temperature of 145° F. than to a temperature of 165° F. A similar gain is a saving of the ice needed, because it will... | |
 | 1913 - 756 pages
...sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteuring at low temperatures calls for less heat. It is found...less heat to raise milk to the temperature of 145° F. than to a temperature of 165° F. A similar gain is a saving of the ice needed, because it will... | |
 | Charles Hamilton Hughes - 1913 - 590 pages
...sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 23 }4 per cent, less heat to raise milk to the temperature of 145° F. than a temperature of 165° F.... | |
 | 1913 - 876 pages
...MOT. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 2354 per cent less heat to raise milk to the temperature of 145 degrees F. than to a temperature of... | |
 | 1913 - 738 pages
...sour. From the standpoint of economy, the technologist of the dairy division finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 23y2 per cent less heat to raise milk to the temperature of 145 degrees F. than to a temperature of... | |
 | R. H. Andrews - 1914 - 438 pages
...souring. From the standpoint of economy, the technologist of the Dairy Division finds that Pasteurizing at low temperatures calls for less heat. It is found...that it takes about 23^ per cent, less heat to raise tnilk to the temperature of 145° F. than to a temperature of 165° F. A similar gain is a saving of... | |
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