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Stassanisation of Milk

Stassanisation of Milk

Internal. Dairy Congress. Copenhagen: Bianco Luno A/S., 28-36

This is a method of treating milk by heat which was introduced by Dr. STASSANO of Strasbourg; it differs somewhat from sterilisation, pasteurization or boiling. The milk is passed under pressure for 15-16 seconds in a thin layer between two tubes heated with steam to 75 degrees C. There is an inner and an outer tube and the milk circulates in the small space between them; it is thus shut off from air, and evaporation and other changes are limited.

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