148 CREAMERY BUTTER MAKING 



of greater uniformity, two qualities which American but- 

 ter notably lacks. 



Processes of Pasteurization. There are two proc- 

 esses of pasteurizing cream: (i) the "continuous" or 

 "flash" process by which the cream is permitted to pass 

 in continuous stream through the pasteurizer and is sub- 

 jected on an average less than one minute to the pas- 

 teurizing temperature; (2) the discontinuous or "held" 

 process by which every particle of cream is heated from 

 ten to sixty minutes according to the degree of heat 

 employed. 



Obviously where cream is heated only a minute a 

 higher temperature must be employed than where the 

 time of exposure is longer. The temperature and time of 

 exposure should always be such as to insure the de- 

 struction of the tubercle bacillus. 



Continuous or Flash Method. Until recently, prac- 

 tically all pasteurized cream butter was made by the con- 

 tinuous method of pasteurization. The temperature em- 

 ployed with this method ranges from 165° to 185° F. 

 Immediately after heating, the cream is quickly cooled to 

 at least 65° F. 



Discontinuous or Held Method. This method of 

 pasteurizing cream is growing in popularity. Exposing 

 cream to a temperature of 145° F. for 30 minutes results 

 in more thorough pasteurization than is possible with the 

 continuous method. With the latter process reasonably 

 satisfactory results in destroying bacteria cannot be ob- 

 tained unless the milk is heated to I76°F. But a stream 

 of cream coming from a continuous machine and show- 

 ing a temperature of 176° F., does not necessarily mean 

 that every particle of the cream has been heated to this 



