204 PASTEURIZATION 



Good Milk and Cream Important. The quality of butter 

 made from pasteurized cream will depend to a very large extent 

 upon the condition of the milk or cream used. If milk or cream 

 is sweet and free from obnoxious flavors at the time of pas- 

 teurization, the quality of the butter made from it will be good, 

 provided that the butter is not injured in the process of manu- 

 facturing. The quality of the cream used has a bearing not only 

 upon the quality of the butter made from pasteurized cream but 

 upon that made from unpasteurized cream as well. 



The impression prevails to some extent that butter made 

 from raw cream will not possess keeping qualities and that if 

 placed in cold storage it will develop a fishy flavor. Investiga- 

 tions pursued by one of the authors do not bear this out. In 

 1907 he conducted a series of experiments at Strawberry Point 

 Creamery, Strawberry Point, Iowa, during the month of July. 

 This experiment was conducted under regular creamery con- 

 ditions, and was carried on for a period of two weeks. Apparatus 

 was moved from the Iowa Experiment Station for making com- 

 plete analyses of the butter and records of everything pertaining 

 to this work were kept. The Strawberry Point Creamery at this 

 time was receiving about 50,000 pounds of milk daily. The milk 

 was received from the patrons in cylinder-shaped 2o-gallon cans. 

 It was inspected at the wagons, and any milk found slightly sour 

 or tainted was rejected. Power separators were used for sep- 

 arating the cream from the milk, and the cream separated con- 

 tained a high per cent of fat, the fat-content, after starters had 

 been added, varying from 37 to 39 per cent. The cream used was 

 in as perfect a condition as cream delivered for butter-making 

 purposes can possibly be. Pure culture starters were used for 

 souring or ripening it. About half the butter was made from 

 unpasteurized cream, and the other half from pasteurized cream. 

 In every case, two different churnings of butter were made 

 from the same vat of cream, or the cream was divided so that two 

 separate churnings were made. The full object of the experi- 

 ment will be dealt with in another chapter. Two 6o-pound tubs 

 of butter were packed from each churning and shipped to Gude 

 Bros., New York City. Each one of these tubs bore a special 



