Cream for Consumption 147 



duction of cream for commercial purposes. With 

 care it is not difficult to produce cream that will 

 remain sweet for four or five days or even a week. 



Pasteurized cream. For the sake of its better keep- 

 ing qualities cream that is to be used for commercial 

 purposes is often pasteurized. If it is pasteurized at 

 155 F. for 10 minutes and quickly cooled to 50 F. 

 or below, and bottled in sterile bottles, it will keep, 

 with ordinary precautions, for a week or more. 

 Cream so pasteurized will have no perceptibly cooked 

 taste, but it will be considerably thinner in consist- 

 ency than cream of a like percentage of fat that 

 has not been pasteurized, because the pasteurization 

 greatly and permanently reduces the viscosity. Ow- 

 ing to the fact that the "quality" or richness of the 

 cream in fat is, in popular estimation, almost wholly 

 in proportion to its consistency, this lack of con- 

 sistency in pasteurized cream is a matter of consid- 

 erable commercial importance. Babcock and Russel* 

 have shown that the consistency may be restored 

 by the addition of a small amount of a solution 

 of lime in cane sugar, to which they have given 

 the name viscogen. The amount added is so small 

 (about 1 part to 150 of cream) that, while the con- 

 sistency is perfectly restored, the cream is not 

 affected in odor, taste or composition ; but since 

 the addition of anything whatever to milk or cream 

 is prohibited in many states, cream to which vis- 

 cogen has been added should always be sold under 

 a distinctive name, as visco- cream. For preparation 

 of viscogen, see Appendix A- 



"Wisconsin Agricultural Experiment Station, 13th Report, p. 81. 



