Harvard Business School Baker Library Historical Collections
The Human Factor - Introducing the Industrial Life Photograph Collection at the Baker Library

Harvard Business School Baker Library Historical Collections

The Human Factor

Introducing the Industrial Life Photograph Collection at the Baker Library

What goes on inside the pasteurizers

ca. 1933 • Kraft–Phenix Cheese Corporation • Photographer unknownThe coils in the pasteurizers are hollow. As they revolve, live steam passes through, until the milk and cream have reached the temperature required for pasteurization. A special culture of lactic acid organisms is then added and the mixture allowed to stand for eighteen hours. During this time the milk and cream turn into very soft velvety curd ready to be drained, chilled, pressed and packaged as “Philadelphia” Cream Cheese.

The coils in the pasteurizers are hollow. As they revolve, live steam passes through, until the milk and cream have reached the temperature required for pasteurization. A special culture of lactic acid organisms is then added and the mixture allowed to stand for eighteen hours. During this time the milk and cream turn into very soft velvety curd ready to be drained, chilled, pressed and packaged as “Philadelphia” Cream Cheese.

Explore the full size image

  • What goes on inside the pasteurizers, ca. 1933
  • Kraft–Phenix Cheese Corporation
  • Photographer unknown
  • Gelatin Silver Print, 13.25 × 14.5 inches
  • Industrial Life Photograph Collection, Mss:1412 :414 N277

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