PASTEURIZATION. 



181 



pasteurize cream depends mainly upon the condition 

 of the cream — that is, it depends upon the richness, 

 age, acidity and flavor of the cream. The kind of 

 pasteurizer used is given as another important fac- 

 tor influencing the temperature at which to pasteur- 

 ize. The average temperature suggested is about 

 175° F. for continuous machines and about 150° P. 

 for intermittent machines. No definite temperature 

 can be recommended because in some localities the 

 cream must be handled differently than in others. 



Tubercle bacilli in market butter. 



TABLE XIII. 



