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Studies on the Uniformity of Heating in the Final Package Method of Pasteurization

Department of Dairying, Iowa State College, Ames, Iowa

ABSTRACT

INTRODUCTION

In the long series of studies and experiments that have led to the evolution of the common methods of pasteurization in use today, the necessity for the uniform heating of a given lot of milk has been widely considered. The main reason for uniform heating during pasteurization is to insure sufficient heat to destroy the pathogenic organisms and a satisfactory percentage of the total bacteria in all portions of the milk without overheating any part of it, so that a small volume of milk insufficiently heated may not recontaminate the whole lot when distributed through it. The present paper presents the results obtained in a study of the uniformity of heating with the final package method of pasteurization as carried out in the market milk room of the Iowa State College on the "special" milk put out on the milk route.

METHODS USED

The method of final package pasteurization employed with the milk studied consists of immersing the bottles sealed with metal caps in cases 3 tiers high in a vat of water at a temperature not above 110°F.