186 BUTTER-MAKING. 
comparatively low temperature. The reason for this has been 
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 
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Fic. 121—Comparison of deterioration of butter made from pasteurized 
cream and wash-water to that made from unpasteurized cream and 
water, illustrated graphically. (Bul. 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 buttcr 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. 
