FORTY.-SECOND ANNUAL CONVENTION 291 



PASTEURIZATION OF CREAM FOR BUTTERMAKING. 



(Issued by Minnesota State Dairy and Food Department.) 



Pasteurization of cream for buttermaking has already been 

 practiced for a number of years by buttermakers in this and 

 other states, but the results obtained have varied a great deal, 

 due to lack of uniform methods as well as to variation in condi- 

 tions under which pasteurization has been applied, and there 

 are some unfavorable conditions connected with creamery oper- 

 ation which must be corrected before it will be possible to ob- 

 tain satisfactory results from pasteurization. 



The object of this bulletin is not to lay down any hard and 

 fast rules which, if followed, will insure the success of pasteur- 

 ization, but it is our idea to discuss in a general way the factors 

 influencing results and to convey to the reader some informa- 

 tion regarding conditions and methods which give promise of 

 the best results. 



What is Pasteurization? 



Pasteurization, as appHed to buttermaking, is a process of 

 heating cream to a temperature which destroys practically all 

 germ life and then cooling quickly to ripening temperature or 

 lower. It is not a cure for all existing evils, due to indifference 

 on the part of cream producers, and, while proper pasteurization 

 will improve the quality of butter made from both sweet and 

 sour cream, it will not make it possible to produce high grade 

 butter from raw material of indifferent quality. 



The general adoption of pasteurization in buttermaking will 

 have a tendency to encourage the grading of cream and paying 

 for same according to quality, and grading cream, again, will 

 make it possible to obtain better results from pasteurization than 

 is possible under a system of mixing all grades of cream when 

 delivered at the creamery. 



