PASTEURIZATION OF CREAM 



149 



to 185 F. in a continuous pasteurizer and then rapidly 

 cooling it to 65 F. By this treatment the great bulk of 

 bacteria is destroyed. 



SPRING WATCH 

 SUPPLY 



ICE WATER 

 SUPPLY 



Fig. 32. Tubular cooler. 



A cooler like that shown in Fig. 32 is desirable with 

 pasteurizers not provided with cooling attachments. A 

 loose tin cover over the cooler prevents contamination of 

 the cream with dust, flies and bacteria while it is flow- 

 ing over the cooler. 



The Chief Advantages of pasteurizing cream are as 

 follows : 



1. Improves the flavor of butter. 



2. Leads to greater uniformity. 



