212 CRaAMURY BUTTER MAKING 



5. There was practically no difference in the yield of 

 butter from the pasteurized and unpasteurized sour cream. 



(). The average test of the buttermilk from the pasteur- 

 ized sour cream was .07 per cent, that from the unpasteur- 

 ized, .09 per cent. 



7. There was a marked increase in the keeping quality 

 of the butter made from pasteurized sour cream treated 

 with starter. 



8. The acidit}' of the sour cream was somewhat dimin- 

 ished by the pasteurizing process. 



These experiments have shown that it is absolutely 

 essential to add a heav\' starter to the pasteurized sour 

 cream even if the latter shows an acidity of .6 per cent. 



