54 DAIRYING 



trials at creameries and experiment stations, are the mild flavor, 

 the salvey texture and the diminished yield. Recent work in this 

 direction has demonstrated that these defects were largely due jto 

 the lack of experience which the butter makers have had in making 

 this kind of butter and to the machines and appliances used for 

 pasteurizing the cream. 



491. Within the past few years an interest in starter-making 

 has become widespread among American butter makers, and the 

 knowledge gained from this work has taught them how to produce 

 a desirable and sufficiently-pronounced flavor in pasteurized cream 

 butter to entirely overcome the old prejudice against such butter 

 on account of its flat and mild taste. 



The other objections relating to the salvey body or texture 

 and the diminished yield of butter from pasteurized milk or cream 

 have now been overcome by the modern machines used for heating 

 the cream to a pasteurizing temperature. An important point in 

 pasteurizing seems to be the immediate and sudden cooling of the 

 cream after it has been raised to a pasteurizing temperature. This 

 coling, apparently, helps to restore the proper texture which has 

 been made more or less salvey by the. melting of the butter fat 

 when the cream is heated. It also helps to prevent losses in yield 

 of butter, although the exhaustiveness of the churning is also in- 

 fluenced by the temperature of churning (see par. 399). 



492. A series of experiments made at the Wisconsin Dairy 

 School showed that there is no necessity for a loss in yield, and 

 comparative scorings of pasteurized cream butter have shown 

 that it may be made equal in flavor and texture to that made from 

 raw cream. The advantages gained by pasteurizing cream in 

 keeping quality and in the uniformity of the butter are of sufficient 

 importance to justify a widespread adoption of this method of 

 butter making. The theory of the practice is sound in every par- 

 ticular, and the successful application of it is within the reach of 

 buttermakers of average intelligence. 



493. It is not however an automatic process of cream ripening 

 and buttermaking, but requires careful attention to the details of 

 pasteurizing the cream, making the starter, and ripening the 



