Pasteurisation of Milk and Cream. 



35 



for butter-making is becoming more and more common, there 

 would appear to have been a gradual tendency to increase the 

 pasteurising temperature. Thus in the butter trials held in 

 connection with the shows at Odense in Funen practically all 

 the samples submitted in the past few years have been pro- 

 duced from pasteurised cream, whereas in 1894. only 38 per 

 cent, of the exhibits had been so treated. The average 

 temperature at which pasteurisation was effected was at first 

 about 160 deg. F., but this has gradually tended to rise, and 

 in 1899 the average for all the samples was 187 deg. F., while 

 in the case of the prize-winning butters the cream had been 

 pasteurised at a temperature of 188 deg. F. It is to be noted,, 

 however, that the butter in these cases was made in winter,, 

 this being the season in which the shows are held. 



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