94 



THE BOOK OF BUTTER 



ings was placed in the vat and thoroughly mixed. The 

 cream was then divided into four lots. One lot was churned 

 without being pasteurized, or ' raw ' ; one lot pasteurized 

 in vat at temperature of 145 F. and held 20 minutes; one 

 lot was pasteurized at a temperature of 160 to 165 F. in a 

 Jensen flash pasteurizer; and one lot was pasteurized at 

 180 to 185 F. in a Jensen flash pasteurizer. The following 

 table shows the average scores of 18 experiments, in which 

 the butter was held 90 days : 



TABLE XIV 



' The following table shows the average scores of 33 

 experiments in which the butter was held for 30 days : 



TABLE XV 



" The above figures indicate that, in case of sour, 

 gathered cream that is not neutralized before pasteuriza- 

 tion, pasteurization at 145 F. for 20 minutes is the most 

 satisfactory process from the standpoint of germ-killing 

 efficiency and quality of butter." 



