180 MODERN BUTTER MAKING. 



Some p.lace great stress upon the necessity of having 

 all processes connected with pasteurization properly 

 handled, since if this is not done pasteurization is 

 not of much value. Some state that their experience 

 during fifteen years of pasteurizing cream for butter 

 making shows that butter made from pasteurized 

 cream had superior keeping qualities. 

 Question three : 



(C) Do you believe that hand separator cream 

 should be churned soon after its delivery? 



Most of the answers received claim that when 

 cream is received in fairly good condition it should 

 be ripened to about .5 per cent acidity and held for 

 at least three hours (in most cases until next morn- 

 ing) before churning. In case of poor pasteurized 

 cream the adding of a heavy starter is advocated ; 

 the cream to be cooled and held for about three 

 hours before churning. The churning of mixed sweet 

 and sour cream soon after it is poured together is 

 not favored, as it is claimed that losses in the but- 

 termilk are heavier than when such cream is held 

 for some time before churning. Due to the condi- 

 tion of the average hand separator cream about 

 thirty per cent of the answers state that it should be 

 pasteurized, quickly ripened and cooled as low as 

 the richness of the cream would permit for proper 

 churning. They advocate holding it for about three 

 hours before churning. 



Question four: 



(D) What is the best temperature at which to 

 pasteurize cream? 



According to the answers to this question, the 

 general opinion is that the temperature at which to 



