204 



CREAMERY BUTTER MAKING 



live steam or hot water is used. The latter is to be 

 preferred, because hot water does not scorch as much as 

 live steam. 



Fig. 63. —Cream pasteurizer and cooler. 



In purchasing a pasteurizer the following points should 

 be observed : first, the ease with which the machine can 

 be cleaned ; second, the capacit)', which should be large 

 enough to avoid crowding ; third, the ease and uniformity 

 with which the cream or milk can be heated ; fourth, the 

 durability of the machine. 



It is a great mistake to' buy a machine of too small 



