Effect of Temperature of Pasteurization on the Creaming Ability of Milk (Classic Reprint)

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Excerpt from Effect of Temperature of Pasteurization on the Creaming Ability of Milk Until 1900 commercial pasteurization was a compromise between the heating which the scientist considered necessary in order to free milk from the danger of carrying disease germs, and the heating which would leave the milk in a condition acceptable to the consumer. Under these circumstances, milk was pasteurized in but limited quan tities by a few dealers, and the use of the pasteurized product was practically restricted to infant feeding. 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.