234 THE BOOK OF BUTTER 



208. Milk plant. — A place where liquid milk is the 

 major product handled. 



209. Over-run. — The increase in butter over and above 

 the butter-fat paid for is over-run. It may be defined 

 as the sum of the moiisture, salt, and casein minus the 

 losses in manufacture. 



210. Pasteurization is the process of heating a "liquid 

 to such temperature and for such a period of time that 

 nearly all the micro-organisms in it are killed. It includes 

 the cooling of the liquid. There are two systems of 

 pasteurization in dairying : first, the continuous method, 

 which consists of heating the milk or cream to 160° 

 F. to 185° F. for an instant and in cooling immedi- 

 ately; second, the holder method, which heats the milk 

 or cream to 145° F., holding it at this heat for thirty 

 minutes, and cooling it immediately to the desired tem- 

 perature. 



211. Patron. — A person who sells his milk or cream 

 to a dairy concern. 



212. Receiver. — A receiver is a wholesale dealer 

 or jobber ; when selling butter, he is a butter-dealer. 



213. Skimmed-milk. — " Skimmed-milk is milk from 

 which a part or all of the cream has been removed and 

 contains not less than nine and one-quarter (9.25) per 

 cent of milk solids." ^ 



214. Starter is a medium containing desirable bacteria 

 for the ripening or souring of dairy products. 



215. Sterilization is the process of killing all the micro- 

 organisms. In the handling of dairy products, this is 

 accomplished by heat, usually with steam. It should 

 be noted that for want of a better term this word is often 



1 Standards of Purity for Food Products, U. S. Dept. Agri., 

 Off. of Sec, Cir. No. 19, June 26, 1906. 



