FIFTH ANNUAL YEAR BOOK — PART IV. 293 



germs causing contagious diseases, as well as the lactic acid producing 

 germs, or those in vegetative stage, are destroyed. Some claim that if the 

 cream is real sour better results are obtained if heated only from about 150 

 degrees F. to 160 degrees F. It is claimed by those who favor this tempera- 

 ture that when sour cream is pasteurized to so high a temperature as men- 

 tioned above (180 degrees) an undesirable flavor is produced in the resulting 

 butter. This, however, has been verified in a practical way only in a few 

 instances. It is my experience and personal opinion that if the pasteuriza- 

 tion is properly performed, the most all-around suitable temperature at 

 which to pasteurize is about 180 degrees F. 



In connection with this it should be stated that the cream should be cooled 

 to a low temperature as quickly as possible after heating. Especially is this 

 essential when the cream has been heated to a comparatively high tempera- 

 ture. The sudden chilling of the cream causes the butter to assume a better 

 texture, and the chances for getting cooked flavors in the butter have been 

 reduced to the greatest possible extent. 



The advantages of pasteurizing hand separator cream may be said to be 

 similar to those obtained in the pasteurization of ordinary sweet cream or 

 milk, only the improvements obtained are more marked in the pasteurization 

 of hand separator cream. The poorer the cream is in quality (not rich- 

 ness), the better results are obtained by pasteurization. It is not my 

 intention to discuss in detail the advantages of pasteurization. It suffices to 

 mention that pasteurization, especially if a good starter is added afterwards, 

 improves the imtnediaie quality and the keeping quality of the butter. It 

 expels foul gasses from the cream, insures a more uniform product, and it 

 improves the sanitary condition of the resulting cream and butter. 



This latter factor has, to a large extent, been overlooked in the past. It 

 perhaps has little significance in a financial way, but from a sanitary point 

 of view it constitutes no small consideration. It is a well known fact that 

 milk and cream are commonly carriers of contagious diseases, such as 

 teberculosis, diphtheria, typhoid fever and scarlet fever. If milk and cream 

 transmit these diseases, then there is a possibility that these diseases may be 

 carried in butter also. If there is a possibility of transmitting disease 

 through butter, then all possible chances should be removed by pasteurizing 

 the cream to a sufficiently high temperature (180 to 185 degrees F.). 



According to reports, 150,000 people die, annually, from consumption in 

 the United States. It has been stated by the same board of health that one 

 person out of every ten in the United States is destined to die of tuberculosis. 

 The Iowa board of control reports that about seven thousand people died 

 from this disease in Iowa during the last year. In some foreign countries, 

 for instance Denmark, the Government has enacted laws which compel every 

 creamery operator to pasteurize all of the skimmed milk before it is returned 

 to the farmer, and also all of the cream before it is manufactured into butter. 

 This law was enacted in order to combat the disease tuberculosis. 



The present method of handling hand separator cream, permits of this 

 process of pasteurization to be carried on at two places, namely, at the cen- 

 tral churning plant and at the receiving station. Whether the pasteurization 

 should be carried on at the churning plant or at the receiving station 

 depends evidently upon existing conditions. According to the experiments 

 carried on at Colbey, Kansas, by Ed H. Webster, Government expert, in 



