CHAPTER VII. 

 PASTEURIZATION IN CREAMERIES. 



SKIM-MILK. 



Reminding the reader again of the reservation with which I re- 

 commend every creamery to secure a pasteurizing apparatus for 

 cream, it now only remains for me to suggest the different manner in 

 which it may be utilized. As to skim-milk, there is, if it is to be re- 

 turned to the farm for stockfeeding, no need of being afraid of any 

 " boiled flavor," nor is the dilution by direct steam heating so very 

 objectionable, and hence a steamjet scalder, be it the fancy Bentley 

 " Germicide " or a common steamjet, is the simplest and cheapest. 



But better still is the utilizing of the exhaust steam as suggested 

 in Mr. Floyd's letter or in any other manner. But to heat the milk 

 without cooling is not right and the time is coming when the Ameri- 

 can farmers, like their European brethren, will insist on having the 

 skim-milk properly pasteurized. 



It is a simple thing to arrange for those who have studied the 

 matter and those building creameries will find that it pays to take ad- 

 vice, even if it should cost them a hundred dollars or two. 



THE CREAH. 



Until the farmers appreciate pasteurization of the skim^milk. 

 there is no reason why the creamery should do so, and by a careful 

 study of the chapter on heaters and coolers, each one must make hi8 

 own choice. 



The apparatus should be of a capacity corresponding to the maxi- 

 mum run of cream and placed in a position so that it may be used or 

 not, as the occasion demands, without being too much in the way. 



As cooling to 60 or 65 is, in most cases, possible with water, 

 there is no need of ice or refrigerating machine at this stage if butter 

 is to be made. Cool down to 60 or 65, and in winter, if the room 

 is cold, only to 70 or 75, then add the starter, remembering that it 

 will take fully twice as much as for unpasteurized cream. 



When nearly ripe, the cream must be chilled down to 45 and 



' 57 



