Abstract
Summary:In collaboration with the National Physical Laboratory temperature distribution in an in‐bottle pasteurization plant was studied by means of thermocouples, and the coolest point in the coolest bottles located. A simple method is given for assessing the heat‐treatment in comparison with orthodox holder pasteurization. The results of bacteriological and phosphatase activity tests of in‐bottle pasteurized milk compared very favourably with those of the holder and H.T.S.T. processes. The safety margin is similar to that of the holder process and the efficiency of destruction of tubercle bacilli in milk has been calculated to be over 100%. The heating curve follows a straight line on inverted semi‐logarithmic paper, and linear relationships are shown to exist between the ‘slope’of this line, the maximum milk temperature reached in the coolest part of the coolest bottles and the heating equivalent. It is suggested that the process can be controlled by knowing this maximum temperature.
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