PASTEURIZATION OF CREAM 149 



temperature ; indeed, quite the contrary is to be expected. 

 It is easily conceivable that where cream passes through 

 a machine in a constant stream, some particles will be 

 heated higher than others, that is, some particles will 

 exceed 176° while others will fall short of this tem- 

 perature. It is generally conceded that perfectly uni- 

 form heating is practically impossible with the contin- 

 uous or flash process, and for this reason it is perfectly 

 possible for some bacteria with a thermal death point 

 of 176° F., or even lower, to escape destruction by this 

 process. 



In addition to the more thorough and uniform heat- 

 ing possible with the discontinuous method, there are 

 other advantages. Where the discontinuous method is 

 used, the cream, as a rule, is pasteurized in the cream 

 ripener, thus dispensing with extra pasteurizing ma- 

 chinery as well as reducing the amount of labor in han- 

 dling the cream. Scores of butter makers report excel- 

 lent results in pasteurizing cream in the cream ripener 

 at say 145° F., and keeping it at this temperature about 

 30 minutes when it is rapidly cooled to ripening tem- 

 perature. 



Pasteurizing cream in a cream ripener by the discon- 

 tinuous method requires reasonably sweet cream. Very 

 sour cream will curdle, causing an excessive loss of fat 

 in the buttermilk. Results so far seem to indicate that 

 it is best to pasteurize very sour cream in a continuous 

 machine. 



The Chief Advantages of pasteurizing cream are as 

 follows : 



1. Improves the flavor of butter. 



2. Leads to greater uniformity. 



