296 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



ing" temperature or lower and held over night, to be churned 

 early the next morning; or the churning may be done late in tho 

 afternoon, if the buttermaker prefers. 



TEMPERATURE.— With the continuous method, cream 

 should be heated from 176 to 185 degrees E., and from the pas- 

 teurizer the cream should pass over a liberal sized cooler and 

 the temperature lowered to the ripening point, which would be 

 from 60 to 70 degrees F., depending upon the quality of cream 

 and ripening method employed. 



COOLING. — It is always advisable to use a cooler of large 

 capacity, as it requires less water for cooling than does a smal- 

 ler one. The large cooler also gives the buttermaker better con- 

 trol of temperatures, as he may raise or lower it by running more 

 or less water through the cooler. 



UNIFORM TEMPERATURES IMPORTANT.— When 



using a continuous pasteurizer to full capacity, the temperature 

 should not be allowed to fall below 176 degrees, as a lower tem- 

 perature has a tendency to produce rancid butter and would also 

 lack efficiency in destroying bacteria. It is seldom advisable to 

 heat above 185 degrees, as a higher temperature may cause a 

 burnt flavor or promote a metallic flavor in the butter. Too great 

 a variation in pasteurizing temperatures will also increase the 

 losses in buttermilk. When a pasteurizer is not operated to full 

 capacity, the temperature should be slightly lower than above 

 mentioned, as the cream will not pass through the pasteurizer 

 so rapidly, thus keeping it at a high temperature for a longer 

 period, which has a tendency to weaken the body of the butter 

 and increase the danger of burnt flavor. 



HOT WATER OR DRY STEAM.— There is a' difference 

 of opinion among buttermaker s as to whether hot water or dry 

 steam should be used in operating a continuous pasteurizer, and, 

 in order to obtain some information along this line, we carried 

 on some experiments at the State Creamery and found that, 

 when using dry steam, the capacity of the pasteurizer was in- 

 creased from 8 to 10 per cent. We also noticed that dry steam 

 caused the cream to burn on a trifle more than was the case with 



