212 MODERN DAIRY PRACTICE. 



sour-cream butter will not, as we saw before, have a cooked 

 taste. 



The Danish experiments spoken of on page 197 show 

 conclusively that pasteurization properly conducted never 

 injures or diminishes the fine quality of the butter, but, on 

 the other hand, is very beneficial to the same. The butter 

 will keep better at the same time, as bad flavors and taste 

 are prevented from appearing in it. The yield of butter 

 obtained will be somewhat lowered, partly because the 

 buttermilk will be richer, partly because the butter will 

 contain less water;* but this decrease is in reality insig- 



* As an average of 51 trials with pasteurized and non-pasteurized 

 cream, Lunde obtained 3.73 Ibs. of butter from 100 Ibs. of milk in 

 case of ordinary cream, and 3.68 Ibs. in case of pasteurized cream, 

 or a loss of 1.3 per cent. 



He obtained the following average results as regards the water 

 content of the butter made by the various processes: 



Normal cream (15 trials) 14.35 per cent. 



Pasteurized cream " 13.74 " 



milk " 12.85 



Normal cream (22 trials) 14. 17 per cent. 



Pasteurized milk " 13.03 



The buttermilk contained on an average for all experiments the 

 following percentages of fat: 



Normal cream.. 33 per cent. 



Cream pasteurized 37 " 



Milk pasteurized 55 " 



See also Berg, Nordisk Mejeri-Tidn, 9, p. 126; Exp. Sta. Record 

 5, p. 1025. 



Lunde (22d Report Copenhagen Experiment Station, 1891, p. 110) 

 summarizes his work on pasteurization as follows: " If a creamery 

 works under normal conditions and makes first-class butter, it will 



