Harvard Business School Baker Library Historical Collections

The Human Factor

Introducing the Industrial Life Photograph Collection at the Baker Library

• Introduction
• The Exhibition
  • The Request
  • The Response
    • Chapter Introduction
    • Chapter Images
  • The Collection
  • The Medium
  • The Message
  • The Product
  • The Production
  • The Worker
  • The Audience
• Bibliography

What goes on inside the pasteurizers

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.

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• Contact Email: histcollref@hbs.edu