148 CREAMERY BUTTER MAKING 



of greater uniformity, two qualities which American but- 

 ter notably lacks. 



Methods of Making Pasteurized Butter. Pasteur- 

 ized butter may be made by pasteurizing either the milk 

 or the cream. The latter method is the one generally em- 

 ployed at the present time. 



The machines used for pasteurizing are of two kinds : 



i. Discontinuous pasteurizers used for pasteurizing 

 small quantities of milk or cream, in which the heating 

 lasts from 15 to 30 minutes, according as the tempera- 

 ture is high or low. 2. Continuous pasteurizers in which 

 a constant stream of cream or milk flows through the 

 machine and is heated only during its few moments pas- 

 sage from the bottom to the top of the pasteurizer. 



The heating in both classes of machines is done in a 

 jacket surrounding the milk or cream in which either 

 live steam or hot water is used. The latter is to be 

 preferred, because hot water does not scorch as much as 

 live steam. 



In purchasing a pasteurizer the following points should 

 be observed : first, the ease with which the machine can 

 be cleaned; second, the capacity, which should be large 

 enough to avoid crowding; third, the ease and uniformity 

 with which the cream or milk can be heated ; fourth the 

 durability of the machine. 



It is a great mistake to buy a machine of too small 

 capacity. Such a machine must be fed so heavily as to 

 necessitate a thick layer of milk or cream over the heating 

 surface which can not result in uniform heating. 



Cream Pasteurization ^ For creameries the most 

 popular as well as the most practical method of making 

 pasteurized butter consists in heating cream from 165 



