It is a good plan when pasteurizing to have one bottle as a check.
This is the reason for pasteurizing milk instead of boiling it.
The heating of milk to kill most of the germs is pasteurizing it.
Of course the pasteurizing process does not change the fat content, but its "body" is apparently so affected.
This expresses in a practical way the reduction in germ life accomplished by the pasteurizing process.
Emphasis has already been laid on the selection of a proper limit of pasteurizing (p. 114).
Diagram showing temperature changes in pasteurizing, and the relation of same to bacterial growth.
Pasteurizing does not materially change the taste of milk, nor does it seriously affect the digestive properties of this food.
This year only three pasteurizing plants will operate, and a smaller quantity of kernels will be processed.
Pasteurizing plants had processed a quarter of a million pounds of kernels purchased in 1942.