CHAPTER X. 



PASTEURIZATION FOR BUTTERMAKING, 



NOT THE; SAME AS FOR CITY USE. 



When pasteurizing for buttermaking it is not necessary tc 

 keep the milk or cream at the temperature of 160 deg. for twenty, 

 or even five minutes, unless indeed it be intended to hold the 

 cream for a day or more or ship it a long distance before setting 

 the cream for ripening, in which case the keeping of it hot for a 

 longer period may be desirable. 



And this is easily explained. If the heated and re-cooled 

 cream is inoculated, at once, with a good "starter" these good 

 flavor bacteria (or ferments) get a start of the few possible bad 

 germs that may have survived the short heating. In any case it 

 must be remembered that only "sterilisation" or heating to 215 

 deg. can give us absolute security and that this temperature is in- 

 compatible with fine butter. 



On a large scale, in a creamery, the short time heating, which 

 allows the use of a continuous heater, is the only practical one. 



ON THE: DAIRY FARM. 



For buttermaking on the dairy farm I can hardly imagine any 

 condition that would make pasteurization desirable as a regular 

 practice for buttermaking, and yet there might be cases (where 

 weeds may taint the milk), when it should be tried as a remedy. 

 Or, when very small quantities of cream make churning once a 

 week desirable, pasteurization may be resorted to. Even so may 

 it be used as a temporary relief until you discover the cause of 

 "slimy" or "ropy" milk, which is generally clue to lack of cleanli- 

 ness somewhere. 



It is true pasteurization will not cure milk of a very strong, 

 leeky flavor, but it will reduce that and remove many minor taints. 



In the gathered cream system where there is no ice or very 

 cold water at command, or where it is desired to keep the cream 



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