INDEX TO CHAPTER XII. 



I'ar. No. Page. 



220. (A) Pasteurization of cream for buttermaking. . 173 



221. Pasteurization conducive to better methods 174 



222. Preparing cream for pasteurization 175 



223. Mixing of sweet and sour cream 175 



224. The use of viscogen in pasteurization 170 



225. Object of pasteurization 177 



22(;. Heating and cooling the cream 177 



227. Using intermittent pasteurizers 178 



22.S. Some investigations 179 



(a) Do you favor pasteurization of cream for 

 buttermaking? 179 



(b) Do you think that pasteurized cream will 

 produce better and longer keeping butter 

 than raw cream ? 179 



(c) Do you believe that hand separator cream 

 should be chtirned soon after delivery? ISO 



(d) What is the best temperature at which to 

 pasteurize cream?. 180 



Tubercle bacilli in market butter 181 



229. Importance of aeration of cream during pasteur- 



ization or ripening 182 



230. Conditions on dairy farms not yet ideal 182 



231. Physicians advise pasteurization 183 



2.32. Pasteurization not intended to cover up faults.. 183 



233. New methods opposed 184 



2,34. Market milk should be pasteurized 185 



235. Bacteria in market milk 185 



236. Bacteria before and after pasteurization 186 



237. Results of continuous pasteurization of milk.... 186 

 Table XIV. and XV. 



