Book Description

Excerpt from The Probable Impact of Milk Concentrates on the Fluid Milk Market Since concentrated milk that is merely pasteurized is about as perishable as good quality whole milk, it is obvious that the sanitary standards set for whole milk will be required for raw milk used in such concentrated milk. The heat treatments used in concentrated milk intended to have long shelf life (the so-called sterile concentrated milk) are more drastic than those required for pasteurization. The method developed at Wisconsin calls for a heat treatment before concentration of 265° 275° F. For 3 seconds, and a second treatment, after concentrating, of 220p F. For 3 seconds These treatments resulted in a concentrated milk with an average bacteria count below I colony per ml. (standard plate-count method). This heat treatment is less severe than the commercial sterilization used fer evaporated milk. Apparently some bacteria and Spores are able to survive a d, after a period of time, the product deteriorates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.