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From Brown Bros.

The cans of milk are put into cooling tanks and left uncovered, in order to let the animal heat escape. If it was covered before cooling, it would sour. After it is cooled it is sent to the creamery for Pasteurizing and bottling.

Copyright Brown Bros.

FILTER AND PASTEURIZER. The milk is next carried to a Pasteurizer. First it passes through the filter, which is the upper can on the left of the picture. It then passes to the Pasteurizer, which you see in the center of the picture. It is first warmed by being allowed to run down over the outside of the Pasteurizer, and it is then forced up through the interior, which contains a steam coil, where it is heated to 162° Fahr. This kills the germs and makes it possible to keep the milk sweet for a week. It is then carried through a pipe at the top of the Pasteurizer to the cooler.

Here we see a bacteriologist examining the milk. This is done in most modern dairies, to detect any unhealthy germs.

From the Pasteurizer it is forced by a pump to the cooler, where it is cooled from 162° Fahr. to 42° Fahr. This is done by letting the milk flow over the corrugated surface of this cooler, which is filled with cold water. The upper half of the cooler contains merely cold water, while the lower-half is ice cold brine. This prevents a too sudden change.