FORTY-SECOND ANNUAL CONVENTION 307 



Some regularity in the method of cream deHvery is essen- 

 tial. 



Uniform temperatures are important. 



A forewarmer should always be used with the flash method 

 of pasteurization. 



The proper speed of the ripener coil is important in vat pas- 

 teurization. 



Rapid heating and cooling increases the efficiency of pas- 

 teurization and lessens the danger of curdling. 



Large steam and water connections increase heating and 

 cooling capacity. 



Use of exhaust steam reduces the cost of pasteurization. 



All sweet or all sour cream may be pasteurized without dif- 

 ficulty. 



Curdling is due to pasteurizing sweet and sour cream with- 

 out first mixing and equalizing the acidity. 



Sweet and sour cream should be pasteurized separately 

 when possible. 



It is always advisable to strain cream before pasteurizing. 



The cost of pasteurization is small when compared with the 

 benefit derived. 



Pasteurized cream should always be churned at a lower 

 temperature than raw cream. 



Pasteurized cream should always be held at a low temper- 

 ature for several hours before churning. 



Avoid high ripening, whether pasteurized or raw cream is 

 handled. 



A pasteurizer will not run itself; it requires constant at- 

 tention. 



Pasteurization increases the work in a creamery, and the 

 necessary help should be furnished. 



Pasteurization will do all that is claimed for it, if it is prop- 

 erly applied. 



