The pasteurisation and sterilisation of milk / by Albert E. Bell.

  • Bell, Albert E.
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: The pasteurisation and sterilisation of milk / by Albert E. Bell. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

    37/58 page 25
    on both the inner and outer faces of the cyHnder. Thus it possesses ahxiost twice the cooling surface of other types of cooler, in which the milk flows over the outside face only. The Sterilisation op Milk. It may be taken as an axiom that ordinary milk always contains germs, which spoil it sooner or later, the time depending on the temperature and the number of micro-organisms present. We have seen also that disease germs are often present in milk, sometimes from the first, as in the case of tubercle bacilli, and sometimes intro- duced later on, as in the case of typhoid and cholera. There is a need which has long been felt for some means of preserving milk in such a way that it shall be absolutely free from disease germs, and at the same time have almost un- limited keeping properties. This can be accomphshed by sterihsation . By sterihsation is meant the use of heat at or above the boihng-point of water (212° ¥.),wherGhy all the bacteria as well as their spores are de- stroyed. By some methods milk is sterihsed at one
    digitised image 1
    digitised image 2
    digitised image 3