FARM DAIRYING 



held for some time, then pasteurizing is the proper 

 thing to do. 



Cream that is sour may be pasteurized, but it 

 must be quickly heated and constantly stirred. To 

 attempt to heat poor cream, just on the point of 

 coagulating, turns it into a ropy or curdy mass. 



To pasteurize cream, place the can containing 

 it in a vessel of hot water. Stir the cream occa- 

 sionally and bring it to a temperature of 175°. 

 Authorities give a range of temperatures from 

 160° to 185". Leave it covered at that tempera- 

 ture for twenty minutes. It will cool very little 

 if just lifted out of the water. Then rapidly cool 

 to 60° or below. 



Pasteurized cream remains sweet for several 

 days. A culture must be added to it if ripened 

 cream is desired for churning. 



To sterilize cream or milk, heat it to 212", the 

 boiling point. This temperature is supposed to 

 make it germ free. Sterilized milk is not so 

 digestible as raw milk, or pasteurized milk. 



[164] 



