94 



THE BOOK OF BUTTER 



ings was placed in the vat and thoroughly mixed. The 

 cream was then divided into four lots. One lot was churned 

 without being pasteurized, or 'raw'; one lot pasteurized 

 in vat at temperature of 145° F. and held 20 minutes; one 

 lot was pasteurized at a temperature of 160° to 165° F. in a 

 Jensen flash pasteurizer ; and one lot was pasteurized at 

 180° to 185° F. in a Jensen flash pasteurizer. The following 

 table shows the average scores of 18 experiments, in which 

 the butter was held 90 days : 



Table XIV 



Fresh 



30 Days 



I Days 



90 Days 



Raw oream 

 Pasteurized 



145° F. — 20 min. 

 16.5° F. — Flash 

 185° F. — Flash 



87.63 

 90.66 



87.96 

 87.12 



85.46 

 89.44 

 87.48 

 87.78 



85.56 

 89.37 

 88.13 

 88.16 



84.75 

 89.26 

 87.94 

 87.97 



" The following table shows the average scores of 33 

 experiments in which the butter was held for 30 days : 



Table XV 



Fresh . 

 30 days 



Raw Cream 



88.48 

 86.03 



Pasteurized 

 145° F. 

 20 Min. 



91.02 

 89.82 



Pasteurized 

 165° F. 



89.45 



88.25 



Pasteurized 

 185° F. 



87.78 



88.18 



" The above figures indicate that, in case of sour, 

 gathered cream that is not neutralized before pasteuriza- 

 tion, pasteurization at 145° F. for 20 minutes is the most 

 satisfactory process from the standpoint of germ-killing 

 efficiency and quality of butter." 



