PASTEURIZATION 1&5 



cases the cause, however, lies in the improper and faulty appli- 

 cation of pasteurization. These criticisms should not be inter- 

 pretated as a condemnation of the principle of pasteurization, 

 they refer only to the faulty use of a beneficial process. Butter 

 made from properly pasteurized cream does not harbor these 

 defects and is not subject to these criticisms. 



In order to apply the process of pasteurization so as to ac- 

 complish its helpful objects and to guard against undesirable 

 results, the creamery must use efficient equipment of adequate 

 capacity and kept in sanitary condition, it must have a sufficient 

 and constant supply of heating and cooling media for rapid heat- 

 ing and cooling and for effective temperature control and, above 

 all, the process must be supervised by a competent operator 

 whose experience, knowledge and judgment enable him to prop- 

 erly prepare the cream for, and to conduct, the process in an 

 intelligent and efficient manner. 



Methods of Pasteurization. There are in use at the present 

 time fundamentally three methods of pasteurizing cream for 

 buttermaking. These are the flash or continuous method, the vat 

 or holding method and the combined flash and holding method. 



In the flash or continuous process of pasteurization the 

 cream flows through the pasteurizer in a continuous stream, is 

 heated from 176 to 185 degrees F. and then immediately cooled to 

 the ripening temperature, or the churning temperature. 



In the vat or holding method of pasteurization the cream 

 is heated in a vat with agitator to a temperature of about 145 

 degrees F., then held at that temperature for twenty to thirty 



minutes and cooled to the ripening or churning temperature. 

 * 



In the combined flash and holding method of pasteurization 

 the cream flows through a continuous pasteurizer, is heated to 

 a temperature ranging from about 150 to 170 degrees F. and 

 is held in a vat at the above or at 'lower temperatures for from 

 ten to thirty minutes, after which it is cooled to the ripening or 

 churning temperature. 



