CHAPTER XII. 

 Pasteurization. 



220. (A) Pasteurization of cream for butter mak- 

 ing. Even though the commercial score were the 

 same iu both pasteurized and unpasteurized butter 

 of a certain age we would still feel inclined to be- 

 lieve it a fact that the butter made from pasteurized 

 cream is essensially the better butter. Pasteuriza- 

 tion of cream does not add any flavor to the butter 

 made from it, but pasteurization has the faculty of 

 refining all flavors whether good or bad in cream, 

 and the process of heating and cooling drives off im- 

 pure odors. It also materially les.^.ens obnoxious fer- 

 mentations and renders the cream safe from the evil 

 effects of disease producing organisms. Not only 

 this, but pasteurization (Slater*) also imparts keep- 

 ing qualities to milk and through this to the butter 

 made from it (Dean**). Trials have been made 

 comparing pasteurized and unpasteurized cream 

 butter made from the same lot of cream, both being 

 held at a temperature of 65° to 75° F. and it was 

 found that the pasteurized cream butter remained in 

 good condition twelve days longer than did the but- 

 ter made from unpasteurized cream. 



Considering the pasteurization of cream for but- 

 ter making in its broadest sense, I am fully con- 

 vinced from results obtained by men engaged in pas- 



* Slater, E. K. Wisconsin Buttermakers Association, Feb. 1904, Third 

 Annual Report, page 122. 



** Dean, H. H. Modern Dairying. Kansas State Board of Agriculture; 

 Sapt. 30, 1903. Vol. 23. 



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