58 DAIRYING 



inferior quality on account of the excessive and uneven ripening 

 of the cream. 



The principal objection to this practice is the slowness with, 

 which the cream is cooled. This delay permits a continual de- 

 velopment of the undesirable fermentations which the cream may 

 contain and thus increases the chances of producing an inferior 

 butter. 



501. An improvement on this practice has been made, by cool- 

 ing the cream as quickly as possible, after it is all received in the 

 evening. The cream is then churned at about ten o'clock at night, 

 and the butter obtained is of much better quality than when the 

 cream is held over night and churned the next morning. In this 

 way the only defects the cream contains are those present at the 

 time it arrived at the factory. 



502. A much quicker and more efficient way of stopping the 

 development of undesirable fermentations in such cream is to pas- 

 teurize it at the factory as soon as it arrives. All that is needed 

 is steam, a good water supply, and a continuous pasteurizer and 

 cooler. Sour cream may be heated to a temperature of 160 F. and 

 cooled to 60 F., or lower, in one of these machines. This treatment 

 will stop the fermentations that may be present in the cream and 

 remove some of the taints which have already developed in it. 



503. The necessity of further ripening after pasteurizing will 

 depend on the sourness of the cream when it is received. If the 

 acidity when the cream is pasteurized is near 0.5 per cent, no 

 further ripening is necessary ; but a sweeter cream may be warmed 

 and held until about this amount of acid has developed. When 

 sufficiently ripened, the cream should be cooled and held at as cold 

 a temperature as possible, near 50 F., until it is churned. The 

 quality of the butter made will be influenced by the amount and 

 kind of ferments in the cream-before it was pasteurized. 



504. No great benefit can be obtained from the use of a starter 

 in such cream, because in most cases it is already too sour, and a 

 starter would not have much chance to exert any great influence 

 over the fermentation products that are already formed. The 

 curdling and separation of whey from sour ceram when it is 

 pasteurized need not be feared, as this is caused by carelessness 

 in heating, either by allowing the temperature to run too high or by 



