58 



kept there for riot less than 2 hours before churning and if the ripen- 

 ing allows it 6 hours is no harm. 



This chilling is essential to secure a good body, and must be done 

 either after ripening or before, but I prefer after, as I can raise the 

 cream quicker to churning temperature after chilling than I can cool it. 



SOUR CREAM is now pasteurized and to Mr. Bentley, of Circle - 

 ville, Ohio, is due that this apparently impossible feat has been proved 

 practical. 



Not having tried it, I cannot express any opinion, and regret 

 very much that the experiment stations have not at once taken the 

 matter up. 



I lack information about the degree of acidity, but if it is sour 

 enough to have wheyed off, leaving a very rich cream, I can under- 

 stand it. In that case, I presume, the curd, hardened by the heat, 

 will settle to the bottom and not be incorporated in the butter and 

 cause white specks. 



Mr. G. B. Lawson, of Grinnell, Iowa, writes me that he has been 

 converted from his doubts by practical tests, and hence I presume 

 that even if it will not do under any and all circumstances, there is 

 enough in it for every gathered creameryman to investigate. 



The fact remains that if there is any curd at all in the cream it 

 will be hardened by the heating and, if not eliminated, cause more or 

 less white specks and a very crumbly " body." 



That gathered cream which often has a bad taint will be improved 

 in flavor by pasteurizing is sure enough, but, if possible, I would 

 rather see a system where the farmers learned to pasteurize it them- 

 selves or to deliver sweet cream. 



THE WHOLE fllLK. 



If it is desired to pasteurize the skim=milk as well as the cream, 

 it is evidently safer to pasteurize the whole milk before separating, as 

 it will be more effective the sooner it is done. f*s there will be fewer 

 bacteria to kill. 



I read years ago about a creamery in Sweden where they heated 

 the milk to 150 and ran it through the separator at that temperature. 

 I lack practical experience and am a little shy of that method, though 

 it is used successfully in several Danish creameries. Nevertheless, I 

 can recommend the following plan. When the milk is weighed and 

 sampled dump it in a small receiving vat (with no waterspace). 

 From this run it through the heater to a regular storage vat with 



