PASTEURIZATION OF MILK. igi 



thirty minutes at this temperature, then cool it rapidly to 70 

 degrees and add from two to four per cent, of the old culture ; 

 stir well, cover the cans with a piece of close-fitting glass, and 

 set away in a moderately warm, pure atmosphere. Do not dis- 

 turb it until it is required for use. 



" Before using, remove from one to two inches of the milk 

 from the surface of the can, as the flavor of the surface is not 

 so good as below. Then break up the remainder by stirring it 

 well in the can ; take out what is required and pour it a few 

 times from one pail to another until it has a creamy consistency, 

 in which condition it will be ready for use. 



" The indications of a good culture are as follows : The 

 whole mass is firmly coagulated, no water is found on the top, 

 and it has a mild acid flavor, pleasant to both taste and smell. 



"A wire-handled dipper is preferable for stirring the milk in 

 the preparation of the culture. 



"With the exception of a few special butter cultures, a 

 culture that is good for cheesemaking is equally good for cream 

 ripening, and vice versa. 



" By thoroughly sterilizing cans, dippers and everything 

 brought in contact with the culture, a good culture can be 

 propagated for an indefinite length of time by adopting the 

 pasteurizing method as explained in the foregoing." 



The question is often asked, will the results be as 

 good by pasteurization of the cream as by pasteurizing 

 the whole milk before separating ? If the cream and 

 skim-milk be heated soon after separating the results 

 are much the same, except that the " cooked " flavor 

 is more pronounced on the cream heated to a tem- 

 perature of 1 80 to 185 degrees than it is on similar 

 cream heated when in the milk. At temperatures 

 below 1 80 degrees the difference is not so marked. 

 The higher temperature is to be recommended for the 

 best results in buttermaking, as indicated in several 



