294 IOWA DEPARTMEMT OF AGRICULTURE. 



connection with the Continental Creamery Company, pasteurization can best 

 be accomplished at the central churning plant. The results obtained from 

 those experiments show that if the cream is pasteurized at the receiving sta- 

 tion it develops considerable acidity before it reaches the churniog station. 

 The temperature ia the transportation cars is usually high enough so as to 

 enable the ferments in the cream to develop. The ferments which develop 

 in cream after pasteurization when no starter has been added are usually of 

 an undesirable kind. The cream which was on the road about twenty-four 

 hours developed on an average five degrees of acidity before it reached the 

 churning plant. Cream which was on the road for forty-eight hours devel- 

 oped on an average about twenty degrees of acidity (Mann's test). In 

 order to get good results from such cream it would be essential to repasteur- 

 ize it. 



The Continental Creamery Company, which is now operating over 4C0 dif- 

 ferent receiving stations pasteurizes the cream from about 350 of them at the 

 central churning plant, while the remaining cream is pasteurized at the receiv- 

 ing stations. It is reported that a comparatively large amount of this cream 

 has to be repasteurized again when it arrives at the central plant. 



In no instance did the replies received from managers of central plants 

 state that pasteurization of hand separator cream could not profitably be 

 employed. A few of them reported that at times they were able to get 

 really good results, and again at other times they were unable to get the ex- 

 pected improvements. Others again were very enthusiastic over the results 

 obtained by pasteurizing cream. It is worth noting that in every instance 

 where marked improvements were obtained a good starter amounting to about 

 ten per cent to twenty per cent of the cream was added to the cream immedi- 

 ately after pasteurization. The Continental Creamery Company of Topeka, 

 Kansas , and the Capital Creamery Company of Des Moines , Iowa , were two of 

 the companies which reported that they were pasteurizing all of the cream 

 and were obtaining satisfactory improvements. Whether or not it will pay 

 to pasteurize hand separator cream eventually will depend upon conditions 

 such as the amount of cream, quality of cream, facilities for pasteurizing, 

 etc. Certain it is, that if a good starter is added to the cream immediately 

 after pasteurization, improved results can be obtained in the immediate 

 quality as well as in the keeping quality of the butter. Whether or not these 

 improved results are of sufficient importance to repay the creamery operator 

 for the trouble, time and expense necessary to carry on proper pasteurization 

 is something that must be decided by the individual operator. 



