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 and beer. A Danish dairy expert, J. Moldenhauer, now connected with the New York State Department of Agriculture, first brought the process to this country and used pasteurization in a city creamery in Kentucky. American experiment stations established the temperatures and the time of exposure necessary for best results, and no one has done more for the introduction of pasteurization than the New York philanthropist, Nathan Straus, who has established pasteurizing plants and milk distributing stations in many localities, thereby contributing so largely to the lowering of the death rate among the children of the poor.
The Straus Pasteurizer
A continuous pasteurizer
The following directions are given by the Straus Pasteurized Milk Laboratories of New York for the pasteurization of milk for babies:
1. Only use fresh, filtered milk, which has been kept cold, and proceed as follows:
2. Set the bottles, after they have been thoroughly cleaned, into the tray (a), fill them to the neck, and put on the corks or patent stoppers.
3. The pot (b) is then placed on a wooden surface (table or floor) and filled to the three supports (in the pot) with boiling water.
4. Place tray (a), with the filled bottles, into the pot (b), so that the bottom of the tray rests on the three supports, and put cover (c) on quickly.