In the work reported in this bulletin an effort was made to determine the most favorable vat temperature and time of exposure for final package pasteurization. The only type of cap used was the Dacro cap, although; probably in a general way the results would be applicable also to other packages used for pasteurizing. The points considered in the determination were bacterial efficiency, creaming ability and the heated flavor produced.

High pasteurization temperatures are undesirable because of the reduced creaming ability and marked heated flavor of milk so treated.