X CONTENTS 



CHAPTER XIV 



PAGE 



NEUTRALIZATION THE "NEUTRALIZATION" OF CREAM 183 



1. Neutralization, Principle of 183 



2. Neutralization of Cream for Butter-making 184 



3. The Preparation and Use of Lime as a Neutralizer 192 



4. Pints of Lime Mixture Required to Reduce Acidity to .25 Per Cent 



(Table) 196 



5. Other Neutralizers 199 



CHAPTER XV 



PASTEURIZATION 201 



1. Definition 201 



2. Storch Test for Pasteurization 201 



3. Pasteurization Temperatures 202 



4. Good Milk and Cream Important 204 



5. Sanitation Must Accompany Pasteurization 206 



6. Methods of Pasteurization 208 



A . Flash or Instantaneous Method 208 



B. Vat or Holding Method 208 



C. Combined Flash and Holding Method 208 



7. Efficiency of Pasteurizers 210 



8. Cost of Pasteurization 212 



9. Disadvantages of Pasteurization 214 



10. Advantages of Pasteurization 214 



CHAPTER XVI 



CREAM RIPENING AND STARTERS 215 



Cream Ripening: 



1. Definition 215 



2. Objects of Ripening 215 



3. Ripening Temperature of Cream 220 



4. Amount of Starter to Add to Cream 221 



5. Mixing the Starter with the Cream 221 



6. Tests for Acidity 221 



A . Mann's Test 222 



B. Farrington Test 223 



7. Degree of Acidity that Cream Should be Ripened to 224 



STARTERS: 



8. Definition 225 



9. History 226 



10. Classification of Starters 226 



n. Preparation of Natural Starters 226 



