Department of Dairy Husbandry
The glass enameled tank has been used to a considerable extent-in the dairy industry for various steps in the manufacture and handling of market milk, condensed milk, butter and ice cream. It seemed to offer certain advantages as a pasteurizer for market milk which other types did not possess, so an experiment was planned to determine the effect of pasteurization in the glass enameled tank upon cream line, bacteria, flavor and odor. In studying the glass enameled tank as a pasteurizer for market milk, it was decided to compare it with the "in-the-bottle" method. The milk used was that purchased from farmers and from the college dairy herd for pasteurization and distribution upon the milk routes operated by the college creamery. It was all run through a·clarifier into the glass enameled tank. From here part of it was pumped into the bottle filler and into the milk bottles for pasteurization in-the-bottle. The remainder was pasteurized in the glass enameled tank. The work of pasteurization was all done under practical working conditions in the college creamery by the regular men. The aim of pasteurization was to heat the milk to and hold at a temperature of 142-145 degrees Fahrenheit for 30 minutes. The work was done in two series or sets of experiments with some differences in procedure as will be noted later on. The first series was run in the spring of 1922, and the second in the spring of 1923.
pasteurization, milk, dairy
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
Wright, T.H., "Pasteurization of Market Milk in the Glass Enameled Tank and in the Bottle" (1923). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 203.