178 BOARD OF AGRICULTURE. [Pub. Doc. 



Question. At what temperature must cream be to he 

 pasteurized ? 



Professor Cooley. I would rather be excused from 

 answering that question, there are so many different 

 opinions. The temperature must be high enough to kill 

 most of the bacteria, but it nmst be so low that a per- 

 manently cooked flavor will not be left in the cream when 

 cooled, and that is about 158° F., — that is not far from it. 



Mr. Grinnell. Your experiments are what you have 

 been reporting on. How much does butter deteriorate in 

 cold storage, — how many points? Did that come within 

 your experiments? 



Professor Cooley. That did not come within the limits 

 of our experiments. The figures that I gave from the 

 Wisconsin experiment station would have a bearing on 

 that, showing a deterioration of about three points in four 

 months' keeping. 



The Chairman. We hope later on in the afternoon to 

 have an opportunity for questions and discussion of our 

 papers, but there are so many of them that we shall be 

 obliged to have all the papers first and the discussion after- 

 ward. Our next paper will be on " Food value of dairy 

 products," by Mr. Geo. M. Whitaker of the Massachusetts 

 Dairy Bureau. 



