PASTEURIZATION 95 



The most extended work on pasteurization in relation 

 to flavor of butter was conducted by Lee.' His conclusion 

 is quite in contrast with the above statements. He says : 

 " Pasteurization does not improve the quahty of butter 

 made from sour farm skimmed cream." Mortensen, 

 Gaessler and Cooper^ state: "Pasteurization of either 

 sweet or sour cream improves the flavor of the resulting 

 butter." Evidently the improvement is only slight, for 

 in the same bulletin Hammer writes : " From the results 

 obtained in the present study together with the data 

 reported by Lee, it seems reasonable to conclude that 

 pasteurization of cream does not materially improve the 

 keeping qualities of the butter made therefrom." Later 

 he concludes, " Butter made from raw cream had prac- 

 tically as good keeping qualities as butter made from 

 pasteurized cream." Farrington and Godfrey^ found 

 that pasteurized cream butter holds its good qualities 

 much longer than that made from raw cream. The 

 cream in these experiments was sweet when pasteurized. 

 Rogers, Berg, Potteiger, and Davis * say that butter 

 made from sweet pasteurized cream keeps much better 

 than that made from similar cream without pasteur- 

 ization. This statement calls attention to the advantage 

 of pasteurization, and it also places emphasis on the 



' Lee, Carl E., Pasteurization as a Factor in Making Butter 

 from Cream Skimmed on the Farm, Univ. of 111. Agri. Exp. Sta., 

 Bui. 138, 1909. 



2 Mortensen, M., Gaessler, W. G., and Cooper, W. H., 2d part. 

 Hammer, B. W., The Pasteurization of Cream for Buttermaking, 

 Agri. Expt. Sta. Iowa State Col., Bui. 156, 1914. 



' Farrington, E. H., and Godfrey, J. H., Pasteurized Cream 

 Butter, Univ. of Wis., 13th Ann. Rpt., pp. 138-143, 1902. 



* Rogers, L. A., Berg, W. N., Potteiger, C. R., and Davis, 

 B. J., Factors Influencing the Change in Flavor of Storage 

 Butter, U. S. Dept. of Agri., B. A. I., Bui. 162, p. 69, 1913. 



