190 MODERN DAIRY PRACTICE. 



seem preferable. Fig. 26 shows a Danish cooler which 

 offers a large surface for the cooling. In 

 using this apparatus the cream is poured 

 into the reservoir A, the.bottom of which 

 is provided with several holes through 

 which the cream is conducted in a thin 

 layer over the cooling cylinder B. The 

 cooled cream is gathered in the basin (7, 

 and removed from it through the faucet 

 D. The water used for cooling is con- 

 ducted into the cylinder at E, and circu- 

 FlG - 26 - lates through the spirals. 

 Pasteurization of Cream. Considering the second of 

 the measures mentioned for checking bacterial develop- 

 ment in the newly-separated cream, viz., pasteurization, 

 we note first of all that this operation must be conducted 

 so that the butter made from the cream does not assume a 

 cooked taste. For this reason the pasteurization must be 

 made with special precautions. To avoid the cooked taste 

 in butter it is often directed not to heat the milk above 

 150-158 F., but in this way the power of pasteurization 

 to destroy bacteria is in no small degree diminished. 

 According to my experiments we may safely heat the cream 

 to 165-176 F. (75-80 C.), provided either rapid and 

 strong cooling is practised immediately after the pasteuri- 

 zation, or the cream ripened in a proper manner. I shall 

 later on describe the latter method. 



As regards the rapid cooling of cream, my experiments 

 have shown that the cooked taste does not seem to reap- 

 pear in the butter if the cream is cooled to 39 F. im- 

 mediately after pasteurization. It may again be warmed 

 to the temperature of ripening immediately after the 



