FORTY-SECOND ANNUAL CONVENTION 293 



fat, the latter being close to the ideal test of cream for pasteuri- 

 zation. 



A creamery must be equipped with a continuous pasteurizer 

 and cooler of ample capacity, or else have a modern ripener with 

 large heating and cooling capacity. 



The power plant must be large enough to furnish the neces- 

 sary steam and power, and a liberal supply of cold water, in ad- 

 dition to ice or artificial refrigeration, is a great advantage. 



The buttermaker must understand pasteurization in all its 

 details, and an attempt to pasteurize without a skilled man in 

 charge is sure to meet with failure. 



Method of Delivery. 



The method of delivery will have much to do with the re- 

 sults obtained by pasteurization, and it is difficult to pasteurizQ 

 and obtain good results when cream is delivere.d at all hours of 

 the day. When cream is received all day, it will be found most 

 practical to start pasteurizing about three o'clock in the after- 

 noon and then cool all cream received after that hour and hold 

 it over until the next day. When a large amount of all kinds of 

 cream is received at all hours of the day, it may be advisable to 

 employ a double crew of men, in order that cream arriving late 

 in the afternoon may be pasteurized and cooled in the evening, 

 which would be better than to cool and hold it over night to be 

 pasteurized the next day. 



Regular Delivery. 



Much better results can be obtained, of course, where cream 

 is delivered on regular days and before a certain hour, as the 

 buttermaker will then have a chance to pasteurize all cream the 

 day it is received, and he will also know approximately how 

 much cream will be delivered and have a chance to prepare the 

 necessary amount of starter ready to add to the cream after 

 pasteurization. In the case of sour cream, it is not necessary to 

 ripen it' for any length of time, but it is advisable to cool to 

 churning temperature soon after pasteurizing. 



Those who wish to make only the very best butter will find 

 it necessary to have all the cream delivered sweet before ten or 



