24 



BULLETIN dm, U. S. DEPARTMENT OF AGRICULTURE. 



Tabus 10. — Keeping qualities of pasteurized and unpasU urized cream cheese in 



storage. 





Held at 20° C. (68° F.). 



Held at 15° C. (59° F.). 



HeldatlO°C.(50°F.). 



ii. idal :i°r.(4i°F.). 



6 

 o 



p. 



g 



3 



s 



A 

 O 



o 



60 



< 



d 



IB 



g 



a 

 a 



ft 



P 



5 . 



P.S 



o 

 Z 



Q 



a 

 s 



a 

 o 

 z; 



■a 



o 



N 



1 



P4 



H 

 P 

 a 



8d 



N 



c 



<B 



a 



a 



a 



£ 



o 

 •- 



ft 



o 



d 

 $ 



| 

 1 



ft 



h 

 g 



I'd 

 P<§ 



o 



a 



CO 



k. 



S 



ft 



d 



3 

 o 



CO 



Ph 



3 

 o 



£d 

 P<g 



c 

 55 



n 



o 



1- 

 <£ 

 o 



ft 

 o 

 'A 





Days. 



5 



f s 







I 12 



14 



I 16 



f 5 



18 

 8 

 7 

 4 

 3 

 3 



6 

 6 

 6 

 

 



4 

 5 

 2 



4 

 3 

 1 

 1 

 3 

 6 



2 

 3 

 4 

 2 

 3 



2 

 2 

 2 

 2 



l 

 l 





 2 

 2 

 





 2 



2 



1 

 2 



1 

 5 

 4 

 2 

 3 



6 

 10 



4 

 5 



6 



1 

 4 



4 



2 



8 



1 



6 

 2 

 1 

 1 

 2 

 3 



2 



3 



1 

 1 



1 

 2 

 2 

 

 3 



1 

 

 

 2 

 1 

 1 



1 

 2 



2 

 1 

 



2 

 3 



4 

 1 

 5 



9 



4 







9 



4 







1 



6 

 4 



5 



1 

 1 

 3 

 6 



2 





 



1 

 1 



1 



6 



c 



1 

 1 



1 

 

 

 



i 



2 -j 10 



12 



6 



4 



2 



6 



4 



2 



1 u 



f 4 

 6 



2 

 3 



2 



1 



1 

 3 



3 



1 



2 



1 





 2 



3 \ 8 



5 



3 







4 



2 



2 





I 12 



1 



5 



2 



3 



4 



4 



4 



1 



1 The figures in body of table indicate the number of persons expressing a preference for a certain kind 

 of cheese. 



The results seem to indicate that for about the first 10 clays the 

 preference was in favor of the pasteurized product for all tempera- 

 tures. From 10 to 15 days the preference was for the pasteurized 

 cheese held at 15° C. (59° F.) and 5° C. (11° F.) and for the un- 

 pasteurized cheese at 10° C. (50° F.) and 20° C. (68° F.). 



In nearly every case the texture of the pasteurized product was 

 judged superior to the unpasteurized. The difference may be par- 

 tially accounted for by a small increase in water occasioned by the 

 pasteurization. 



EFFECT OF HOMOGENIZATION AND OF THE FLASH AND HOLDING SYSTEMS OF 

 PASTEURIZATION ON KEEPING QUALITY. 



To determine the most desirable system of handling milk prior 

 to manufacturing it into cream cheese, so far as the keeping quality 

 of the cheese is concerned, the following methods were studied: 



1. Honiogenization of the milk. 



2. Flash system of pasteurization. 



3. Holding system of pasteurization. 



4. Check (where milk for cheese was neither homogenized nor pas- 



teurized). 



The samples of cheese compared were made from milk coming 

 from the same vat, having therefore the same percentage of fat. 

 When homogenization was practiced the milk was sent through the 

 machine at 43° C. (109.4° F.) and with 2.000 pounds' pressure. Pas- 

 teurization by the flash system was carried on at 70.6° C. (170° F.). 



