Pasteurisation of Cream. 



63 



others a gain in the yield of butter. The disagreement is partly- 

 due to the technical difficulties involved, and Messrs. Marcas 

 and Henseval claim that in their experiments the margin of 

 error was reduced to a minimum. 



The details of the enquiry are too extensive to reproduce in 

 detail, but the authors claim to have definitely proved that by 

 the pasteurisation of cream the yield of butter is increased, 

 although the quantity is too small to be taken into consideration 

 in practical work. The increase appears to be due to a larger 

 amount of water contained in the butter, as was apparently 

 proved by Professor Storch from the result of over two hundred 

 analyses of Danish butter, which gave the following results: — 



Water in 



Year. 



the butter Observations, 

 per cent. 



1895 

 1896 



1370 

 13:69 



| Pasteurisation not 

 ) practised. 



1897 



1379 



C Pasteurisation at 75 deg. C. 

 ^ practised in some dairies. 



1898 



13 93 



C Pasteurisation at 75 deg. C. 

 < practised in nearly all 

 (. dairies. 



1899 

 1900 



14-06 

 1406 



") Pasteurisation at 85 deg. C. 

 J> ordered by law. 



(2.) The influence of pasteurisation on the quality of butter. 



The curious taste imparted to milk and cream by the action 

 of heat is well known. This taste, however, is not imparted by 

 pasteurisation (with subsequent refrigeration), nor does it pass 

 into the butter. Pasteurisation should, indeed, theoretically 

 improve the aromatic qualities of butter, owing to the ripening 

 of the cream under the most desirable conditions. In practice, 

 however, various factors intervene and favourable results are not 

 always obtained, and the varying taste of judges of butter, 

 moreover, increases the difficulty in forming a reliable judgment. 

 Messrs. Marcas and Henseval submitted their pasteurised butter 

 to various persons, including two well-known experts, and all 

 unanimously gave the preference to the butter obtained from 

 pasteurised cream. This butter also, in confirmation of Danish 

 experiments, proved to be of better keeping quality. 



The results obtained by Messrs. Marcas and Henseval are 

 summarised as follows: (1) The pasteurisation of cream destroys 



