192 MODERN DAIRY PRACTICE. 



pipe, and the cream is stirred with a cream spade during 

 the operation. This method of heating the cream has 

 been employed for more than ten years at several Finnish 

 creameries where " Paris butter " is made. 



Special pasteurization apparatus for cream are also 

 found in the trade, and the better ones seem to serve the 

 purpose very well. As the apparatus used for pasteuriza- 

 tion of cream are essentially of the same construction as 

 those used for pasteurizing skim milk, we shall here only 

 refer to the description of these which will be found in Part 

 III of this book. 



