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Country Discussion Topics
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Pastuerization
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Stan    Posted 06-05-2003 at 23:07:59       [Reply]  [No Email]
Ok, we have a really great old monkey wards milk pastuerizer. (model 87 128 quick time circulation type if that helps). We understand it heats the milk up in a water bath (essentially a double boiler) to a teperature set by a set screw connected to a heat sensor. But then, much to our surprise, an alarm goes off. We assumed, (guessed, hoped), that ment you pulled the plug and started timing the 30 minutes most of the sites dealing with pastuerization discuss as being needed to kill all the bugs. We used a thermometer and the temp of the milk stayed right around 150 for the 30 minutes. Can we assume we are operating this antique correctly? We just started the goat milking thing with an ancient surge bucket milker for our 4 nigerian dwarf does. (before anyone suggest hand milking as a better alternative, these girls have teats about 1" long. Wife and I both milked cows by hand for years, but I'm not even attempting these little darlin's). Have a russian cream seperator that seems to work fine. An ancient Sears churn that cranks out butter in about 15 minutes. (Ah, luxury. Couldn't count the number of times I cranked my arms off on our old churn when a kid), and an old ice cream maker ready to go when we are. BUT, the kids (unreasonable brats)(ours not the goats) refuse to use the neat dairy products we're putting out if it isn't pasturized. Sooooo.... anyone have experience with one of these things? Also, do you fill it with water even with the milk level? Is there a better way to do this than what we are doing? Thanks in advance.
Stan


Ludwig    Posted 06-07-2003 at 08:55:53       [Reply]  [No Email]
Like the others I think 30 minutes seems way long. If the
milk is 150-160 degrees I can't see why you'd have to
keep it that hot. I just happen to have a book which has a
"history of pastuerization" segment. They note that
todays pasturization is 161*f for 15 SECONDS. Then
down to 50*f.

Also others mentioned pasturization taking the cream out.
Thats just wierd, its homoginization(sp) that does that...


Tom A    Posted 06-07-2003 at 06:03:41       [Reply]  [Send Email]
Stan:

We've got a "new" model pasteurizer, although a friend says it is identical to the one his family used on the farm in the 30s and 40s so I doubt anything has changed.

On ours, you plug it in and heat 'til the alarm goes off and then immediately unplug and change out the water with cold water until the milk is cool. This rapid cooldown is important to keep the flavor from tasting "cooked." The instructions do stress to periodically check the temperature at the time that the alarm goes off just to make sure the thermostat remains accurate. The instructions look like something from the 30s or 40s and contain some interesting graphs about temperature and time vs percents of different kinds of bacteria killed.

anyway, that's what ours does. All that said, we stopped pasteurizing our goat milk and have drunk it "raw" for a couple of years now...they're our herd, we know where they've been and can monitor their health. But that's just what we do.

Tom A


RayP(MI)    Posted 06-06-2003 at 19:41:20       [Reply]  [No Email]
This is stretching my memory a bit, but seems like we ran ours up to 160 degrees, and then immediately started the cooling process. Had one of those fancy pasturizers, used it till it died, then we simply used a kettle on the stove. Put kettle in sink of cold water to cool.


Dairy farmer FIL    Posted 06-06-2003 at 06:18:59       [Reply]  [No Email]
says you are doing it right...always check temp. to be on the safe side....enjoy...


DeadCarp    Posted 06-06-2003 at 03:49:42       [Reply]  [No Email]
Not sure of specifics but your process is sound enough. Stick a jarful in the fridge overnite and if the cream doesn't float anymore, it's pasteurized.
Course if the basement floods right up to the floor joists, that's past your eyes too. :)


RayP(MI)    Posted 06-08-2003 at 17:34:36       [Reply]  [No Email]
As far as the cream rising, that will happen in pasturized milk too. Commercial processors do a process called homoginizing where the milk is run through what amounts to a giant blender. The fat globules are broken down so fine that they stay in suspension, instead of floating to the top. Pasturization is a completely different process, where the milk is raised to a temperature where bacteria is killed off, then the milk is cooled rapidly, to refrigerator temperatures, to avoid the "cooked milk" taste.


Cathy In Oregon    Posted 06-05-2003 at 23:54:21       [Reply]  [Send Email]
Hey Stan
I know that the new model that my cousin has, you have to pull the plug when it is done so that the alarm will go off. They fill the water bath part up all of the way and when it is done they let the hot water drain out and let cold water run in very, very slowly.
:o)
Hope that this helps.


Clod    Posted 06-06-2003 at 18:22:23       [Reply]  [No Email]
I didnt know all this.Then Dead Carp says this makes the cream hide in the milk.I remember long ago that the cream was in the milk at the top.Even from the stores.I suspect that Louis Pastuer is a cream snatcher.He could actually be a French cat.


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