SEPARATOR CREAM. 191 



pasteurization; an intense cooling seems to be the main 

 point. 



The cooling is beneficial in another respect as well, viz., 

 in preventing the bacteria of the cream from developing. 

 Here we again meet the same conditions as recently at the 

 separation. The pasteurization does not kill all bacteria 

 in the cream, nor is the separation able to remove all 

 bacteria from the same; it is therefore in both cases 

 equally important to prevent the bacteria remaining after 

 the operations from developing. I must also emphasize 

 that heating, as far as the keeping quality of the cream goes, 

 has proved of but little benefit if not followed by rapid 

 and efficient cooling. The pasteurization may be easily 

 conducted without expensive apparatus in small or me- 

 dium-sized creameries, if only the person to whom the 

 operation is entrusted is sufficiently painstaking. There 

 are always smaller quantities of cream than of skim-milk in 

 creameries, and the latter therefore calls for apparatus of 

 larger capacity. In case of pasteurization of cream, on 

 the other hand, we may adopt simpler methods, e.g., to 

 place the cream can into boiling water, and thus heat the 

 cream to the desired temperature. Steam must not be 

 conducted directly into the cream, as this will dilute it. 

 In the method given the cream ought to be stirred fre- 

 quently, as the desired temperature will then be sooner 

 reached. This is important, for if the heating is done 

 slowly the cream will assume an intense cooked or " beany " 

 taste, which will reappear in the butter. A method which 

 will secure more rapid heating is to place the cream-can 

 in a wooden reservoir whose cover is provided with a hole 

 into which the can fits rather snugly. Steam is intro- 

 duced in the space between the wood and the can from a 



