188 MODERN DAIRY PRACTICE. 



the same reason be kept pure and fresh; the cream-can 

 must, of course, be as clean as possible, and preferably 

 recently sterilized by steaming. 



But these precautions alone will not suffice. We must 

 also take measures to act directly on the bacteria found in 

 the newly-separated cream, and check their growth. The 

 measures applicable for this purpose are well known from 

 the preceding. One is the rapid cooling of the cream to 

 a temperature at which bacteria do not develop, and the 

 other is pasteurization and subsequent rapid cooling of the 

 cream . 



Both these methods of preserving the cream are at the 

 present too seldom applied in our creameries; there is no 

 doubt that great harm is done by the neglect of these 

 precautions, for we may easily, at this point in handling 

 the milk products, lose all that has been gained by pre- 

 vious care and neatness in stable and dairy, and by the 

 separation. 



Cooling the Cream. The advantage in cooling the 

 cream need not here be further dwelt upon : cream acts 

 in this way just as milk does, so that what was said con- 

 cerning its cooling is true also in case of cream. 



When the separator method was introduced in the 

 creameries it was believed that cooling would not be neces- 

 sary immediately after the separation, and it was expected 

 that less ice would be needed in the creamery as a result. 

 Experience soon proved this to be erroneous, however. 

 The products would not keep well, and were not first-class. 

 Then the cream and skim-milk were cooled, and the 

 quality of the products was immediately improved. It is 

 now considered a maxim that the cream must be cooled as 

 soon as it comes from the separator. 



