PASTEURIZATION 107 



The labor and equipment item is the greatest. The 

 equipment is discussed under " Comparison of Methods " 

 (par. 74). 



77. Summary. The pasteurization of sweet cream 

 improves the flavor of the resulting butter. The pasteur- 

 ization of sour cream does not improve the flavor of the 

 butter ; on the other hand, it does not injure it. The 

 main purpose of pasteurization of cream for butter-making 

 is to kill any disease germs that may be distributed to 

 man through the butter, and through the buttermilk 

 and skimmed-milk to man and beast. In general the 

 " holder " process is more satisfactory than the continuous 

 method. From the viewpoint of maintenance or im- 

 provement of flavor and also from the standpoint of 

 killing pathogenic bacteria, temperatures of 143 to 145 F. 

 for twenty minutes should be used in the vat method and 

 180 to 185 F. should be maintained in the continuous 

 process. 



