FORTY-SECOND ANNUAL CONVENTION 305 



is less loss of fat in buttermilk when churning cream pasteurized 

 while sweet than when churning raw cream. There is a greater 

 loss of fat in the buttermilk when churning cream pasteurized 

 while sour than when churning raw cream. Thin cream in- 

 creases the loss of 'fat in the buttermilk, as do also imperfect 

 methods of pasteurization. There is a shghtly greater loss of 

 fat in the buttermilk with the vat method than with the flash 

 method of pasteurization. 



The churning temperature of pasteurized cream should be 

 from 2 to 5 degrees lower than that of raw cream. The lower 

 temperature is also necessary to insure good body in the butter, 



Pasteurized cream should always be held at churning tem 

 perature or lower for at least three hours before churning. If 

 not, the body of the butter will be affected and there will be an 

 excessive loss of fat in the buttermilk. 



Pasteurizing Without Starter. 



Where good starter milk can be secured, it is advisable to 

 use a starter when pasteurizing, and yet there is little doubt but 

 that the quality of cream can be improved even if no starter is 

 used. When perfectly sweet cream is received, it is possible to 

 pasteurize and produce a very fine piece of butter without the 

 use of a starter, and if a creamery receives sweet cream and has 

 a market for low acid butter, it may be advisable to pasteurize 

 without using a starter. It is generally conceded by butter- 

 makers, however, that a good starter should be used in connec- 

 tion with pasteurization, and it is advisable under most condi- 

 tions to use a starter, in order to obtain the maximum benefit 

 from pasteurization. 



Pasteurizing cream will improve the keeping quality of but- 

 ter, even if no starter is used, and when high acid cream is pas- 

 teurized there will be a slight improvement in the butter due to 

 the acidity being reduced by pasteurization. There is little 

 doubt, however, that in most instances it will be found profit- 

 able to use a good starter, even if a special price must be paid 

 for the necessary milk. 



