186 



BUTTER-MAKING. 



The reason for this has been 



comparatively low temperature, 

 previously explained. 



Disadvantages of Pasteurization.— The cost and additional 

 trouble involved in pasteurizing are undoubtedly the chief 

 disadvantages that could be brought up against pasteurization. 

 As was calculated above, the cost of pasteurization, after the 

 pasteurizer has once been purchased, is only .1 of a cent per 

 pound of butter. This cost would be reduced considerably 

 if the cream only were pasteurized, and increased if the cream 

 and skim-milk were pasteurized in separate machines. The 



Fig. 121. — Comparison of deterioration of butter made from pasteurized 

 cream and wash-water to that made from unpasteurized cream and 

 water, illustrated graphically. (Bui. 71, Iowa.) 



initial cost of the pasteurizer is the great mountain to over- 

 come in the introduction of pasteurization in creameries. 



When pasteurization is employed in butter-making, it is 

 absolutely essential that the greatest degree of skill and in- 

 telligence be applied. If care is not taken pasteurization is 

 likely to produce a poorer quality of butter than is the case 

 when no pasteurization is employed. Especially is this true 

 when sour or abnormal cream and milk are being pasteurized, 

 and little or no starter is used. 



