304 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



When pasteurizing with the vat method, it is generally ad- 

 visable to use ripeners of 300 to 400 gallons capacity, as these 

 will give better satisfaction than will larger ripeners. 



Cost of Pasteurization. 



It is difficult to determine to a certainty the exact cost of 

 pasteurization, but it is safe to say that, under average cream- 

 ery conditions, cream can be pasteurized at a cost of from eight 

 to twenty- five cents per one hundred pounds of fat handled. 



This cost depends in a measure on the amount of cream 

 handled and equipment used, as well as on the efficiency of the 

 power plant. From experiments carried on by the Dairy Divis- 

 ion, U. S. Dept. of Agriculture, it appears that the cost of pas- 

 teurization is slightly higher with the continuous method than 

 with the vat method. 



Where a steam engine is used for power, the cost of pasteur- 

 ization can be reduced by utilizing the exhaust steam in heating 

 the cream. 



A small amount of cream increases the cost of pasteuriza- 

 tion, as does also a lack of heating and cooliijg capacity. If the 

 power plant is too large or too small, or if it is not efficiently 

 operated, there will be an increase in the cost. 



Thin cream increases the cost of pasteurization, on account 

 of the expense of heating and cooling a greater percentage of 

 milk serum for each pound of fat handled. 



In a large creamery, where there is already enough work 

 for the men employed, it will be necessary to employ extra help 

 if pasteurization is adopted, which would slightly increase the 

 cost. It is poor economy to attempt to pasteurize without the 

 necessary help, as it requires considerable attention if the best 

 results are to be obtained. 



Losses in Buttermilk. 



The loss of fat in buttermilk, when churning pasteurized 

 cream, is influenced by the acidity and the richness of the 

 cream. There is also a variation in this loss due to different 

 temperatures and methods employed by buttermakers. There 



