Cream for Consumption. 95 



duction of cream for commercial purposes. With 

 care it is not difficult to produce cream that will 

 remain sweet for four or five days or even a week. 



Pasteurized cream. — For the sake of its better keep- 

 ing qualities cream that is to be used for commercial 

 purposes is often pasteurized. If it is pasteurized at 

 155° F. for 10 minutes and quickly cooled to 50° F. 

 or below, and bottled in sterile bottles, it will keep, 

 with ordinary precautions, for a week or more. 

 Cream so pasteurized will have no perceptibly cooked 

 taste, but it will be considerably thinner in consist- 

 ency than cream of a like percentage of fat that 

 has not been pasteurized, because the pasteurization 

 greatly and permanently reduces the viscosity. Ow- 

 ing to the fact that the "quality" or richness of the 

 cream in fat is, in popular estimation, almost wholly 

 in proportion to its consistency, this lack of con- 

 sistency in pasteurized cream is a matter of consid- 

 erable commercial importance. Babcock and Russel* 

 have shown that the consistency may be restored 

 by the addition of a small amount of a solution 

 of lime in cane sugar, to which they have given 

 the name viscogen. The amount added is so small 

 (about 1 part to 150 of cream) that, while the con- 

 sistency is perfectly restored, the cream is not 

 affected in odor, taste or composition ; but since 

 the addition of anything whatever to milk or cream 

 is prohibited in many states, cream to which vis- 

 cogen has been added should always be sold under 

 a distinctive name, as visco- cream. For preparation 

 of viscogen, see Appendix A. 



*Wisconsin Agricultural Experiment Station, 13th Report, p. 81. 



