]7G MODERN BUITIOK MAKING. 



sary to do so when cn^am is gathered. Whenever 

 possible each should be pastcarized by itself, as 

 mixed cream burns onto the pasteurizer more easily 

 than either sweet or sour cream when pasteurized 

 by itself. Well ripened cream will not burn onto a 

 disc pasteurizer, and it will not so easily bum unto 

 any other pasteurizer as mixed cream will. 



224. The use of viscagen in cream (Russell*) as a 

 means to reduce the acidity in order that cream may 

 be more successfully pasteurized is to be recom- 

 mended. Whenever state or federal laws allow the 

 use of viscogen it is well to use it, because it can be 

 successfully used in pasteurizing sour cream. 



To prepare viscogen for restoring the consistency of 

 pasteurized cream. 



Two and one-half parts by weight of a good qual- 

 ity of granulated sugar are dissolved in five parts of 

 water, and one part of quick lime gradually slaked 

 in three parts of water. The resulting milk should 

 be agitated at frequent intervals, and after two or 

 three hours allowed to settle until the clear liquid 

 can be drawn off. This clear liquid (viscogen) is 

 the part used and should be kept in well-stoppered 

 bottles, as it loses strength and becomes dark-col- 

 ored when exposed to air. The darkening in color, 

 however, does not impair its us"fii]ness. 



When cream is very sour and of poor flavor, more 

 viscogen may be used than with good cream, with- 

 out injuring the cream in any Avay. Use not more 



* Russell, H. L. Bulletin No. 54, Wis. Expt. Sta. 



