The unsweetened kinds are most useful, but, like pasteurized milk, must be treated with care after the cans are opened.
Bruhn, The manufacture of Cheddar cheese from pasteurized milk, Wis.
This method is discussed under the heading "Cheddar Cheese from Pasteurized Milk" (p.
The bottles of milk to be pasteurized are hung in the water in the barrel.
This small amount of milk may be pasteurized by placing the container in water heated to the desired temperature.
This milk should be pasteurized unless shown to be free from tuberculosis by proper test of the cattle.
The thickened sour milk obtained by inoculating the sweet pasteurized milk with pure culture of lactic acid-forming bacteria is known as "mother starter" or "startoline.
After the milk is pasteurized and acidulated three-fourths per cent of first-class starter is added and the vat is heated to 85 deg.
Hydrochloric acid is used in the Wisconsin[22] process of making pasteurized milk cheese and sometimes for making skimmed-milk curd for baking purposes.
The yield from one hundred pounds of skimmed-milk runs up to fourteen to nineteen pounds of cheese, when made very wet or from pasteurized milk.
Mother starter may be made by dippingpasteurized milk from that prepared for the large starter with sterile jars and then inoculating these jars separately.
When cottage cheese is made in the factory,[33] separated milk is taken; it should be pasteurized and then soured by a lactic starter.
Bruhn, The manufacture of cheese of the Cheddar type from pasteurized milk, U.
However, if only a small quantity of milk is to be pasteurized at a time, a simple improvised outfit will prove satisfactory, because milk pasteurized in the home may be heated in the bottles in which it is received.
Such milk on becoming sour does not coagulate as does pasteurized or raw milk, owing to the fact that the lime salts in the milk are so changed by the high temperature as to prevent the thickening process from taking place.
This precaution is necessary because of the nature of pasteurized milk.
At the end of this time, the milk will be sufficiently pasteurized and may be removed from the fire.
It is true, of course, that pasteurized milk is not so good as clean raw milk.
Chief among the different grades of clean milk is certified milk, and next in order comes pasteurized milk, followed by sterilized milk.
One of the mooted questions relative to the etiology of scurvy is the role of heated milk, and more particularly of pasteurized milk.
It has been our experience that milkpasteurized in the home or institution did not lead to scurvy to the same extent as that which was commercially pasteurized.
This warning is particularly opportune at present in the United States, where pasteurized milk is fed so extensively to infants, and an antiscorbutic food is not always given.
As she failed to gain for some weeks, although getting 6 ounces of food, it was thought that this might be due to the fact that she was getting pasteurized milk and had never received an antiscorbutic.
Some years ago when scurvy developed among a group of infants fed on pasteurized milk, this idiosyncrasy was noted.
For example, a pint of ordinary pasteurized milk will lead to scurvy, whereas a quart in most cases will be sufficient to tide the baby over until the period of mixed feeding.
This was caused by a diet of pasteurized milk and dehydrated vegetables.
Babies fed on home-pasteurized milk did not develop manifest scurvy.
We had an exceptional opportunity to test this thesis in 1914, in an institution where scurvy broke out among infants who were on a diet of pasteurized milk.
In New York city most of the better-grade milk is pasteurized at the farm, so that it is subjected to a longer period of aging than the poorer grade, which is not pasteurized until it reaches the city.
It probably sells more Pasteurized milk than all the sterilized milk sold in Europe.
A bacteriologist is constantly testing the efficiency of the machines by bacteriological examinations of the Pasteurized milk.
Some three years ago a company was organized to meet the public demand for safe milk, and it has adopted plans by which it furnishes Pasteurizedmilk on a scale as extensive as that of the ordinary milk-supply companies.
This opportunity they do have, as we have seen, in sterilized milk, but they do not have the opportunity in Pasteurized milk.
Pasteurized milk has been deprived of all its strictly pathogenic bacteria, and the germs still left will commonly have no opportunity to grow very much before the milk is consumed.
Pasteurized milk is not designed for keeping, and those who use it know that while the strictly pathogenic bacteria are killed the milk will not keep.
Such milk, known in New York as grade B milk, ispasteurized before delivery, and is sold only in bottles.
If we are not certain of its purity or keeping qualities, it should be pasteurized at home.
Tybo Denmark Made in Copenhagen from pasteurized skim milk.
Hablé Crème Chantilly Ösmo, Sweden Soft ripened dessert cheese made from pasteurizedcream by the old Walla Creamery.
Pasteurized milk under the action of the butyric acid bacteria undergoes a gassy fermentation, developing a pronounced acidity and the disagreeable odor of butyric acid, which resembles that of rancid butter.
The greater the number of spores, the more rapidly will the pasteurized milk spoil.
The result is that, unless immediately chilled, pasteurizedmilk spoils almost as rapidly as though it had not been heated at all.
The acid-forming bacteria are not completely destroyed and the pasteurized milk as a rule will undergo the same type of fermentation as raw milk.
All containers in which pasteurizedmilk is delivered to the consumer shall be plainly labeled "Pasteurized.
The butyric acid organisms are spore forming and may at times produce their characteristic fermentation in pasteurized milk.
Hard cheese are also made from pasteurized milk, but in most cases such cheese differ, especially in the degree of flavor, from that made from unheated milk.
It is probably true that milk heated to the boiling point is less fitted as food for the young child than raw milk, but, on the other hand, it has not been proven that properly pasteurized milk is an unsuitable food for children.
Many experiments have been made with pasteurized milk, but it has not been possible to produce typical, normal cheese from thoroughly pasteurized milk.
It is, however, deemed essential that all pasteurized milk be sold as such; that it be delivered to the consumer within twenty-four hours after pasteurization and that no milk be pasteurized a second time.
Their destruction in pasteurization is likely to be one of the reasons for the failure of cheese made from pasteurized milk to develop typical flavor.
Pasteurized milk is thus likely to undergo the sweet-curdling fermentation, if it is kept for any length of time.
The cream is then pasteurized and aerated to expel the odors as much as possible.
Pasteurized milk, which is not subjected to so high a temperature as sterilized milk, is more completely digested.
Later, when only plain milk is used, the quantities needed for the different feedings should be put into one or into two bottles, which then may be pasteurized or not as may be necessary.
If the milk is to be pasteurized or sterilized, this should precede the cooling.
The unfavourable effects; if there are any, are so slight that they need not deter one from the use of pasteurized milk, even for long periods.
Feeding them on refined sugar and white flour products, pasteurized or sterilized milk, potatoes fried in grease pickled meats, and various other ruined foods breaks down their resistance and then they fall an easy prey to disease.
It is estimated thatpasteurized milk contains one-fourth as many bacteria as natural milk.
Use formula 4 or 3 of first series; or use partially pasteurized milk, or use barley water instead of plain water.
Tightly cork these bottles with clean cotton, and they can all be pasteurized or heated to a temperature of 155 degrees F.
Pasteurized milk for example, basically impossible to completely digest even in its low-fat form, often sets up an allergy that applies to other forms of cows milk, even raw, unpasteurized cows milk or yogurt.
The ones on raw meat and pasteurizedmilk did okay but not as well.
I suspect drinking pasteurized milk or eating cheese made from pasteurized milk is one of the reasons so many people develop allergic reactions to milk.
There were four possible combinations of his regimen: raw meat and unpasteurized milk; raw meat and pasteurized milk; cooked meat and raw milk; cooked meat and pasteurized milk, this last one being what he had been feeding all along.
And my childhood and adolescent nutrition was poor too: soda crackers, pasteurized processed artificial cheese, evaporated milk from cans, hotdogs and canned beans, hotdogs and cabbage.
They got the same pasteurized milk and cod-liver oil, but he did not bother to cook their slaughterhouse meat.
If there is a tendency to regain weight and strength slowly, the child may be given an increased amount of pasteurized cream or good butter.
Food should be light and should consist chiefly of nutritious broths, pasteurized milk, soft-boiled eggs, and the like.
Milk, especially for children, should either be pasteurized or should come from cows that have been tested and proved to be free from the disease.
If the directions are exactly followed the milk will be pasteurized at the end of the process; no thermometer need be used.
The objection is sometimes made that continued use of pasteurized milk for infants causes scurvy, but in New York City where over 90 per cent.
The following milk formulas are used in the Nathan Straus Pasteurized Milk Laboratories of New York: ~Formula No.
The corks are then adjusted, the bottles placed in the pasteurizer[73] and pasteurized for the desired number of minutes.
Pasteurized milk shows smaller curds than raw whole milk, but larger than the boiled whole milk.
Where there is any uncertainty about its source, it must be sterilized or pasteurized according to the doctor's orders.
Never let pasteurizedmilk stand in the room, nor put it near the ice when warm.
The bottle of milk, if properly certified, need not be pasteurized; but if it is not, it should have been previously pasteurized while the utensils were boiling according to the suggestions found in the chapter on "milk sanitation.
The manufacturers in California and those in the grape-growing regions of the Rocky Mountains seem to have adopted entirely different methods of handling the juice after it is first pasteurized and stored.
In the latter case the juice is drawn off the settlings in containers, the finings are added, and the juice again pasteurized into other receptacles.
Use of starters in pasteurizedand unpasteurized cream.
The following experiments by Marshall[150] are of interest as showing the influence of refrigeration on germination of spores: Cultures of organisms that had been isolated from pasteurized milk were inoculated into bouillon.
This undoubtedly explains the contradictory results obtained in the ripening of cheese from pasteurized milk, such cheese occasionally breaking down in an abnormal manner.
Where milk is pasteurized under general creamery conditions, none should be used containing more than 0.
The importance of this factor would be lessened where a pure culture was used in pasteurized cream, because here practically the selected organism alone controls the field.
He found the same germ in both water and cheese and by inoculating a culture into pasteurized milk succeeded in producing the undesirable flavor.
One set was left to grow at room temperature, another was pasteurized and allowed to stand at same temperature, while another heated set was kept in a refrigerator.
While milk should be pasteurized so as to destroy all active, multiplying bacteria, it is particularly important to destroy any organisms of a disease nature that might find their way into the same.
The successful use of pasteurized milks in children's hospitals is evidence of its usefulness.
Melick[170] has made some interesting studies on using pasteurizedand sterilized well waters for washing.
Where cream is pasteurized and no starter is added, the spore-bearing forms frequently produce undesirable flavors.
The bacterial content of pasteurized milk and cream will depend somewhat on the number of organisms originally present in the same.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "pasteurized" in a variety of sentences. We hope that you will now be able to make sentences using this word.
