294 ILLINOIS STATE DAIRYMEN S ASSOCIATION 



eleven in the forenoon in order that it may be pasteurized while 

 it is yet sweet. This method of delivery also gives time to ripen 

 the cream with a good starter and have it cooled down to churn- 

 ing temperature before evening. 



Thin Cream. 



Thin cream is one of the difficulties with which the butter- 

 maker has to deal when pasteurizing and the objections to it 

 are so many that it becomes almost as much of a problem as 

 poor quality. It is impractical to pasteurise thin cream, and this 

 is especially true when it contains from .3 to .4 per cent of acid, 

 as such cream will curdle very easily when heated and the loss in 

 the buttermilk will be excessive. Thin cream also has a tendency 

 to make salvy and poor-bodied butter, which again affects the 

 flavor and keeping quality. Thin cream requires more vat capac- 

 ity, more steam to heat, more water and ice to cool, more churn 

 capacity, more time and power to churn ; it does not permit the 

 use of a large starter, as it is already too thin for good churn- 

 ing. The farmer, also, loses by producing thin cream. He first 

 loses a lot of good skim milk and, in addition, he has more cream 

 to cool, and more to handle and haul to the creamery. In fact 

 thin cream is a disadvantage from every point of view. Crearq 

 testing around 20 per cent is worth two cents less per pound of 

 fat than is cream testing around 30 per cent, and why not pay 

 less for it? 



Pay Less Fop This Cream. 



A creamery troubled with thin cream should pay two cents 

 less per pound of fat for cream averaging less than 25% for the 

 month, as it is the only way to make the producer understand 

 the disadvantage of delivering thin cream. 



Different IVIethods. 



Two methods of pasteurization are in general use, viz., the 

 continuous or flash method, and the intermittent or vat method. 



With the continuous or flash method, the cream flows 

 through the pasteurizer in a continuous stream, and is rapidly 



