10 THE BUTTER INDUSTRY 



Chapter VI 

 RECEIVING MILK AND CREAM 



Grading of cream Development Methods of grading Grading by taste 

 and smell Apparatus needed Operation of grading Classification of 

 grades Sampling milk and cream Single samples Composite sam- 

 ples Care of samples Sampling frozen cream Amount of cream 

 sample Weighing milk and cream "Dumping" milk and cream 

 Can washing Can washing equipment Size and construction of 

 cans Rusty and damaged cans Pages 118-148 



Chapter VII 

 NEUTRALIZATION OF SOUR CREAM 



Definition Object Importance of correct neutralization How to neutral- 

 ize Adoption of standard of acidity Testing correctly for acidity 

 Choice of neutralizer Preparation, strength and amount of neutral- 

 izer Affinity of lime for curd Summary of action of lime in sour 

 cream Adding lime mix in proper manner Effect of per cent acid 

 in cream on accuracy of neutralization Effect of per cent casein 

 Effect of amount of carbon dioxide in cream Effect of time and 

 temperature on acid reduction Effect of neutralization on composi- 

 tion of butter Specific directions for neutralizing cream with lime 

 Neutralizing tables Pages 148-180 



Chapter VIII 

 PASTEURIZATION ' 



Definition Objects Improvement of flavor Uniformity of quality Dis- 

 truction of disease germs Improvement of keeping quality Economic 

 advantages Essentials for successful pasteurization Methods Flash 

 or continuous pasteurization Flash pasteurizers Regenerative heat- 

 ers and coolers Operation of flash pasteurizers Temperature con- 

 trol Cooling cream from flash pasteurizer Vat or holding pasteuri- 

 zation Construction and operation of vat pasteurizers Temperature 

 and time of exposure Cooling cream in vat pasteurizer Flash and 

 holding process combined Cleaning and care of pasteurizers Ad- 

 vantages and disadvantages of flash and vat processes. Effect of 

 pasteurization on flavor and texture of butter Effect of pasteuriza- 

 tion on exhaustiveness of churning Blowing cream Effect of blowing 

 on flavor and keeping quality of butter Pages 180-224 



Chapter IX 

 CREAM RIPENING AND STARTERS 



Definition of cream ripening Purpose Effect on flavor and aroma 

 Effect on uniformity of quality Effect on exhaustiveness of churn- 

 ing Effect on keeping quality Natural ripening Artificial ripening 

 Temperature Ripening vats Advantages of glass enameled vats 

 Time required for ripening Proper acidity of ripened cream Over- 

 ripened cream Methods to determine desired degree of acidity 

 Starter ripening vs. cream ripening Starters Natural and commer- 

 cial starters Directions for preparation of startoline Directions for 

 making commercial starter from whole milk, skim milk, condensed 

 milk Milk powder Equipment for starter making Acidity in 

 starter Amount of starter Scoring starters Pages 224-265 



