Milk cooler
5. After the bottles have been warmed up by the steam for five minutes, remove the cover quickly, turn the tray so that it drops into the water. The cover is to be put on again immediately. This manipulation is to be made very quickly, so that as little steam as possible can escape. Thus it remains for twenty-five minutes.
6. Now take the tray out of the water and cool the bottles with cold water and ice as quickly as possible, and keep them at this low temperature till used.
7. Before use, warm the milk—in the bottles—to blood heat. Never pour it into another vessel.
8. The milk must not be used for children later than twenty-four hours after pasteurization. Never use remnants.
In a Continuous Pasteurizer a constant stream of milk is fed into the machine, heated by flowing over a metal surface with steam or hot water on the opposite side, and cooled by running over a cooler furnished with a stream of cold water or ice water.
PURE CULTURES
Professor V. Storch, originator of pure cultures for ripening cream and milk