102 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



the case of the sweet cream pasturization such changes do not 

 take place as the heat does not influence the character of the 

 casein except in the presence of a certain amount of acid. 



It appears as if butter made from sour cream pasteurized 

 in the cream ripener contains a higher moisture content than that 

 made from cream pasturized by the continuous method. Fur- 

 thermore the body of the butter manufactured from the former 

 is also slightly weaker and injured. This condition of the body 

 is evidently the cause for the increased moisture content of the 

 butter. Therefore when the cream has been exposed to a high 

 heat for some time it will usually result in that the butter pro- 

 duced will contain as high or higher moisture content than the 

 butter made from raw cream. 



There is yet much to be learned in reference to pasteuriza- 

 tion. Many problems have not so far been touched upon by the 

 experiment Stations. It is, however, the general opinion among 

 the buttermakers that pasteurization should be made compul- 

 sory as there is evidently no factor which at the present time 

 will tend more toward creating an enviable reputation for the 

 American butter than that of compulsory pasteurization. 



