OF PASTEURIZATION 215 



poor quality cream, is of better quality and keeps better when 

 made from properly pasteurized cream, than when made from 

 raw cream. 



Effect on Texture and Body of Butter Butter properly made 

 from raw cream has a more crisp, live body and open texture 

 than butter made from' pasteurized cream. The latter is usually 

 more compact and tends more towards a salvy consistency. 

 Much of the pasteurized-cream butter also has a duller appearance 

 and is more or less mealy in texture. This difference in the body 

 and texture was somewhat objected to by the trade in the earlier 

 days of pasteurization, but the market has gradually become 

 accustomed to the characteristic body of butter made from 

 properly pasteurized cream. The extent to which pasteurization 

 modifies the body and texture of the butter depends materially 

 on the method of pasteurization and of cooling and on the con- 

 dition, per cent of fat and acidity in the cream. 



Flash pasteurization has less effect on the life, clearness 

 and smoothness of the body than the holding process. This 

 is especially noticeable in the case of butter made from farm- 

 skimmed cream that arrives at the creamery in sour condition, 

 even if the cream is neutralized before pasteurization. 



The prolonged exposure to heat in the holding process ap- 

 pears to precipitate the casein into very fine and firm particles 

 of curd, which seem to rob the butter of its bright lustre and 

 which tend to give it a more or less mealy texture. These 

 changes are not so pronounced in the case of the flash process 

 because the cream is exposed to the heat for a very short time 

 only and then is cooled rapidly. Slow heating, prolonged hold- 

 ing at 145 degrees F. and slow cooling almost invariably pro- 

 duce mealiness in butter. Mealiness is also often caused when 

 the cream is allowed to "oil off", either before pasteurization, 

 due to improper thawing up of frozen cream, or during the 

 pasteurizing process due to allowing the heated cream to lay 

 in the vats undisturbed for any considerable length of time. 

 Mealiness of this type is caused by the running together of 

 the globules while in melted condition and their granulation 

 during subsequent cooling. See also Chapter XVII on Mealy 

 Butter. 



