I40 DAIRY TECHNOLOGY 



One part of viscogen to i8o parts of cream will reduce 

 the acidity of the cream about o.i per cent. 



Homogenized Cream. — The process of homogeniza- 

 tion consists of passing heated cream (140° F. to 180° F.), 

 through a machine known as a homogenizer. The func- 

 tion of the machine is to break the fat globules into such 

 tiny particles that they cannot be separated from the serum 

 by gravity nor even by centrifugal force, except to a small 

 extent. This insures an absolutely uniform emulsion of 

 all the sohds in the cream. Another effect of this process 

 is a great increase in the viscosity of the cream. Homo- 

 genized cream containing fourteen per cent fat has about the 

 same consistency as fresh, raw cream containing 18 per 

 cent fat. 



Homogenized cream may be produced in three different 

 ways: 



(i) By using natural cream. 



(2) By mixing skim or whole milk and butter in such 

 proportions that the resulting product will be cream of the 

 desired per cent of fat. 



(3) By mixing butter, milk powder and water in such 

 proportions that the resulting mixture will have approxi- 

 mately the same composition as a natural cream. 



Some large ice-cream manufacturers store quantities 

 of unsalted " June Extras" butter to be used in the busy 

 season, when it is difficult to secure an ample supply of 

 fresh cream. 



Pasteurization. — The thorough pasteurization of sweet 

 cream destroys about ninety-nine per cent of the bacteria 

 present, and hence causes the cream to keep sweet a much 

 longer time. But the heating of the cream breaks down 

 the clusters of fat globules, renders the cream less viscous, 

 and apparently poorer or lower in fat content. The ice- 



