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Pasteurisation of Cream. 



The Influence of Pasteurisation of Cream on the 

 Yield and Quality of Butter. 



A communication on the above subject was submitted to the 

 recent International Agricultural Congress at Rome by Dr. 

 Henseval, Director of the Belgian State Dairy Station, and 

 M. Marcas, Professor at the Agricultural Institute, Gembloux. 



The authors stated that the industrial pasteurisation of whole 

 and skimmed milk is now generally admitted to be necessary in 

 all co-operative dairies. Its object is, primarily, the destruction of 

 pathogenic microbes. The pasteurisation of skimmed milk, 

 moreover, prolongs its keeping qualities, and the product can 

 consequently be employed more advantageously for feeding 

 purposes. 



The pasteurisation of cream is also necessary, inasmuch as it, 

 like milk, contains injurious microbes in abundance. Another 

 advantage obtained from the pasteurisation of cream consists in 

 the destruction of micro-organisms which cause putrefaction. 

 They exist in such great abundance in the cream that they 

 occasionally neutralise the action of the lactic ferment, seriously 

 interfere with the regular ripening of the cream, and com- 

 municate to the butter abnormal flavours. In order to obtain 

 good butter it is therefore necessary to destroy the injurious 

 microbes at the outset, so as to ensure the prominence and 

 rapid development of the lactic ferment, whereby the acidity 

 of the cream is increased and the development of the organisms 

 of putrefaction is arrested. 



It has been shown that the means of destroying the patho- 

 genic microbes in whole and skimmed milk are not applicable 

 in the case of cream, where these organisms are more resistant, 

 and the pasteurisation of cream therefore involves technical and 

 economical questions of great importance. In this connection, 

 Messrs. Marcas and Henseval placed before the Congress 

 the results of recent experiments as regards the following 

 subjects : — 



(i.) The effect of cream pasteurisation on the yield of butter. 

 This question has been investigated by several persons with 

 various results, some of the experiments showing a loss and 



