178 MODERN BUTTER MAKING. 



ripening temperature as it flows from the machine 

 and the starter added at once. 



Suppose a continuous pasteurizer is to be used to 

 pasteurize very thin cream which is both off flavored 

 and of high acidity. In this case do not run the 

 machine at its full capacity but reduce the inflow by 

 one-half. Raise the temperature to about 190° F. 

 and pasteurize as usual. Cool to below 55° P., add 

 as much starter as the richness of the cream will 

 allow, hold for three or four hours and then chum. 

 Be sure to add a good starter as this will absorb any 

 burnt flavors and produce a fine flavored butter. 

 (Larsen & Shepard.*) Again, let me emphasize the 

 fact that a large quantity of good starter is a power- 

 ful factor in ridding cream of bad odors and burnt 

 flavors. In order to get rid of burnt flavors ac- 

 quired by pasteurizing do not churn cream in one- 

 half or an hour after pasteurizing, but add a good 

 starter and allow it to do its work. 



227. When intermittent pasteurizers are used the 

 cream should not as a rule have a very high acidity 

 if good results are to be obtained. When cream has 

 more than .4 per cent acidity the casein curdles very 

 easily and the enclosure of fat globules is inevitable. 

 The result will be a heavy loss in the buttermilk. The 

 success attained in the handling of sour cream in 

 either the continuous or intermittent pasteurizer 

 depends to a great extent upon the skill of the oper- 

 ator. The continuous pasteurizer is preferable for 

 handling hand separator cream or any cream which 

 has developed high acid. 



* Larsen & Shepard. A Study of South Dakota Butter with Sugges- 

 tions for Improvement, page 467. 



