In 1880, British milk bottles were first produced by the Express Dairy Company. Gerber and Wieske pasteurized milk in bottles at 65°C for 1 h as early as 1888. Pasteurization in bottles has been practiced in certain localities for a considerable period of time. Pasteurization in bottles by the process of Gerber, which consists of heating milk in bottles for one hour at 65° C. (149° F.) during which they are agitated, had been practiced in their dairies for 15 years previous to 1903.
By 1898, pasteurization of all bottled milk was made compulsory in Denmark. The process of pasteurizing in bottles consists in bottling the milk in specialty constructed bottles of sufficient size to allow a space in the top of the bottle to take care of the expansion of the milk during heating.
After the milk in the bottles has reached the pasteurizing temperatures, the temperature is maintained for 30 minutes; the hot water is then replaced by cold and the milk cooled.
The first commercial pasteurizer was made in Germany in 1882, using a high-temperature, short-time (HTST) process; pasteurization on a commercial scale quickly became common practice in Denmark and Sweden in the mid-1880s. In 1894 – Anthony Hailwood from England developed the milk pasteurization process to create sterilized milk, and became the first person to sell sterilized milk in the United Kingdom.
What is believed to be the first commercially-operated milk pasteurizer in the United States of America (USA) was installed in Bloomville, New York in 1893.
Pasteurization of milk in bottles
