CHAPTER XXVII 

 PASTEURIZATION OF CREAM 



PASTEURIZATION has become justly popu- 

 •*■ lar. In Denmark, the great dairy country, 

 over ninety-five per cent of all cream for butter- 

 making is pasteurized. 



Pasteurization, while not removing all the Ills 

 which are apt to befall cream, to a great extent — 



1. Drives off bad odors, especially those due 

 to feed. 



2. Destroys most of the bacteria, leaving a 

 clean seedbed for the added culture to work in. 



3. Produces uniformity of flavor from day 

 to day. 



4. Makes the cream easier to churn. 



5. Adds to the keeping qualities of the cream 

 and butter. 



For creamery work the practice cannot be too 

 highly recommended. 



On the farm, where conditions are under one's 

 special supervision m^ control, it is not necessary 

 to pasteurize, nor do we advocate It. If from 

 some unusual cause the cream Is off in flavor, or 

 difficult to churn, or the butter is to be packed and 



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