PASTEURIZATION. 179 



228. Investigations. Since data on pasteurization 

 of cream for butter making is limited, and in order 

 to prove or disprove certain opinions and the re- 

 sults of some investigations, letters of inquiry on 

 this subject were sent to some of the best creameries 

 in every dairy state in the union. The ansvs^ers are 

 based on the results of practical work and we may 

 therefore accept, at least in part, the conclusions 

 reached by these practical men. Question one was : 



(A) Do you favor pasteurization of cream for 

 butter making? 



A very small percentage of the answers do not 

 favor pasteurization, but the statement is qualified 

 by another stating that if the cream were not of the 

 best quality, pasteurization would be desirable. 

 Ninety-four per cent are highly in favor of pasteuri- 

 zation and ten per cent of these claim that the mar- 

 ket ought to recognize pasteurii^ed cream butter and 

 pay more for it. Thej^ may not, however, take into 

 consideration the fact that the increased stability of 

 their market is fully worth the cost of pasteurizing. 

 Most of the answers claim that good, pure, sweet 

 cream need not be pasteurized. 



Question two : 



(B) Do you think that pasteurized cream will 

 produce better and longer keeping butter than raw- 

 cream? 



Ninety-five per cent claim that pasteurization of 

 cream increases the keeping quality of the butter 

 made from it. Some few qualify their statements by 

 saying that the keeping quality of butter made from 

 pure, sweet cream is not increased by pasteurization. 



