206 MODERN DAIRY PRACTICE. 



ing quality than the sweet-cream hutter can ever claim by 

 the application of the method adopted in the manufactur- 

 ing of heating the cream to 158-194 F. (70-90 0.), pre- 

 ferably to 167-185 F. (75-85 C.). This is a real and 

 thorough pasteurization, and I need not therefore further 

 explain the advantages of the system or its manipulation. 

 Here it may be pointed out that the pasteurization may be 

 conducted very thoroughly; for a cooked taste in the but- 

 ter is not objectionable in this case, but is, on the contrary, 

 a desideratum. I cannot leave unmentioned that this 

 cooked taste enables the butter-maker to hide all kinds 

 of faults in the butter arisen through bad treatment in the 

 churning or working of the butter, or through careless 

 handling of the milk or cream. 



One of the most important conditions in the making of 

 this butter is that the cream be effectively cooled immedi- 

 ately after the pasteurization to a temperature below 50 F. 

 The butter will then be firm and will keep well. 



In order to get rid of the bacteria more completely, I 

 have applied the method of intermittent sterilization (see 

 p. 15) for the pasteurization of the cream, heating this two 

 or three times to 140-149 F. (60-65 C.), with cooling 

 between each heating. The last heating was always con- 

 tinued up to 158 F. (70 C.). The result was an extraor- 

 dinarily well-keeping " Paris butter." When the tempera- 

 ture was not raised above 140 F. (60 C.) the first time, 

 and only three heatings were made, the butter had a 

 normal taste, while if the temperature was raised to 149 

 F. (65 C.) the first time the butter possessed a somewhat 

 too pronounced cooked taste. 



Besides improving the keeping quality of the butter 

 the pasteurization of the cream is beneficial in killing 



