Cream for Consumption 147 
duction of cream for commercial purposes. With 
care it is not difficult to produce cream that will 
remain sweet for four or five days or even a week. 
Pasteurized cream.—For the sake of its better keep- 
ing qualities cream that is to be used for commercial 
purposes is often pasteurized. If it is pasteurized at 
155° F. for 10 minutes and quickly cooled to 50° F. 
or below, and bottled in sterile bottles, it will keep, 
with ordinary precautions, for a week or more. 
Cream so pasteurized will have no perceptibly cooked 
taste, but it will be considerably thinner in consist- 
ency than cream of a like percentage of fat that 
has not been pasteurized, because the pasteurization 
greatly and permanently reduces the viscosity. Ow- 
ing to the fact that the “quality” or richness of the 
cream in fat is, in popular estimation, almost wholly 
in proportion to its consistency, this lack of con- 
sistency in pasteurized cream is a matter of consid- 
erable commercial importance. Babcock and Russel* 
have shown ‘that the consistency may be restored 
by the addition of a small amount of a solution 
of lime in cane sugar, to which they have given 
the name viscogen. The amount added is so small 
(about 1 ‘part to 150 of cream) that, while the con- 
sistency is perfectly restored, the cream is not 
affected in odor, taste or composition; but since 
the addition of anything whatever to milk or cream 
is prohibited in many states, cream to which vis- 
cogen has been added skould always be sold under 
a distinctive name, as visco-cream. For preparation 
of viscogen, see Appendix A. 
FWisconsin Agricultural Experiment Station, 13th Report, p. 81. 
