Observations on the bactericidal efficiency of single-unit vacreators

Abstract

Bactericidal efficiency appears to reach a critical level at a pasteurizing temperature of about 200 degrees F. A considerable loss in efficiency occurs for each degree below 200 F. The bacteriological quality of the raw cream as an appreciable influence on the survival of the thermoduric bacteria. Misuse of the equilibrium valve, rate of cream flow, and intensity of cream treatment have no apparent influence on the bacteriological quality of the treated cream. A method for the laboratory pasteurization of ripened cream is suggested.