SIXTH ANNUAL YEAR-BOOK— PART V. 429 



take place when the cream is really sour, to such an extent as cream 

 which was between .3 and .4 per cent acidity. Whenever milk or cream 

 is slightly sour, just so we can taste it, it will curdle or coagulate on 

 heating. When thin croam has this acidity between .3 and .4 per 

 cent it always coagulates and the only way to overcome it is to have 

 the patrons skim a richer cream. I have never seen rich cream that 

 would not pasteurize all right no matter what condition it was in. 

 However, when cream is real bad. — that is gassy cream, — I have seen 

 cream so foamy and gassy as to blow off the cover of the can, — when 

 such cream is pasteurized it will not remain in good condition. It 

 becomes lumpy and in bad shape; but under normal conditions pasteuri- 

 zation of sour cream can be carried on successfully. 



At the experiment station at Ames we carried on a large number 

 of experiments a couple of years ago in order to try to remedy ci"eam 

 or neutralize the cream so as to enable us to pasteurize it without 

 having any abnormal effects. We tried to neutralize thin cream that 

 was sour by using lime water; we used baking soda, and powdered 

 chalk and these neutralized the cream and it pasteurized all right, but the 

 trouble was that the butter would not keep. The butter was improved 

 right after churning but usually within twenty-four hours it would 

 assume a bitter and rank flavor. As the results were entirely negative 

 nothing has been given out concerning it. 



I noticed in the papers sometime ago, I think it was in Chicago 

 Dairy Produce, that Mr. Fulmer had treated cream with viscogen, which 

 is simply a substance composed of lime water and cane sugar and 

 tends to make cream thick. He added this substance in a small quan- 

 tity and claims he used it successfully and the cream pasteurized all 

 right. I do not know whether this is a method that ought to be 

 advised, but I hardly think so. I believe that the thing to do is to try 

 to get a good quality of cream. I am not trying to argue for pasteuri- 

 zation as a remedy for poor cream by any means. The best way is to 

 get the farmers to produee a good quality of cream and there will 

 always be plenty of unfavorable conditions so that cream will not 

 come to the creamery in excellent condition. 



Now the effects of past-eurization depend not only on the quality 

 of the cream but it may also depend upon the place at which pasteuri- 

 zation is carried on. Pasteurization possibly might be carried on at 

 the farm, it might be carried on at the skimming station, it might be 

 carried on at the central churning plant. Mr. Webster, who worked 

 in conjunction with the Continental Creamery Company, carried on a num- 

 ber of experiments at Colby, Kansas, a few years ago, and they found that 

 after you had to ship the cream a considerable distance, over fifty miles, 

 after it had been pasteurized, that the eream would usually develop 

 sourness during the transportation period. The results they arrived at 

 were that it is best to pasteurize the cream at the central plant rather 

 than pasteurize it at the receiving station, simply because it is often 

 necessary to repasteurize when It arrives at the central plant in case 

 you pasteurize at the receiving station. 



I have not said anything in regard to the disadvantages of pasteuri- 

 zation. So far as we know, at the present time, those are, first the 



