LABORATORY COURSE IN FARM DAIRYING. 309 
a 
EXErcIse No. 10. 
To determine effects of pasteurization upon butter. 
1. Divide a definite number of pounds of sweet cream, 
containing a definite per cent of fat, into two lots (1 and 2). 
2. Pasteurize No. 1 to about 175° F., by putting the can 
containing the cream into hot water. Ripen and cool to 50° F., 
and allow to stand at least three hours before churning. 
3. Ripen No. 2; cool to 50° F., and churn. 
Note the difference in quality of the two lots of butter. 
Report REsvtts. 
Per Cent | Pounds of | pounds of | Pounds of | Per Cent | Per Cent 
Acidity. Cream. Fat. Butter. Overrun. | Buttermilk 
No. 1 
Pasteurized 
No. 2 
Unpas- 
teurized 
Pe ee ee ey 
