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The Problem of Transporting Milk in Hot Condition

Research Laboratories of the Dairy Division, United States Department of Agriculture, Washington, D. C.

ABSTRACT

It is shown that the growth of thermophilic bacteria complicates the scheme for transporting milk in a hot condition.

Another factor is the effect on the physical condition of the milk.

Milk held at temperatures ranging from 50°C. (122°F.) to 60°C. (140°F.) for a period of twenty-four hours is usually coagulated. The type of fermentation at 50° C. (122°F.) appears to be different from that at 60°C. (140°F.).

The results do not indicate that heat can be used as a substitute for cold during periods of transportation. This is particularly true with milk for direct consumption.

It may be feasible to ship milk in a hot condition under conditions where milk is to be used for the manufacture of butter and where the transportation period is not over a few hours. Further study of this problem is however required.