PASTEURIZATION 107 



The labor and equipment item is the greatest. The 

 equipment is discussed under " Comparison of Methods " 

 (par. 74). 



77. Summary. — The pasteurization of sweet cream 

 improves the flavor of the resulting butter. The pasteur- 

 ization of sour cream does not improve the flavor of the 

 butter ; on the other hand, it does not injure it. The 

 main purpose of pasteurization of cream for butter-making 

 is to kill any disease germs that may be distributed to 

 man through the butter, and through the buttermilk 

 and skimmed-milk to man and beast. In general the 

 " holder " process is more satisfactory than the continuous 

 method. From the viewpoint of maintenance or im- 

 provement of flavor and also from the standpoint of 

 killing pathogenic bacteria, temperatures of M3° to 145° F. 

 for twenty minutes should be used in the vat method and 

 180° to 185° F. should be maintained in the continuous 

 process. 



