Pasteurisation of Cream. 



381 



water coil-cooler. The pasteurised skimmed milk is returned 

 to the farmers, each of whom has his own cans. The cream is 

 again heated to 40 deg. C. (104 deg. F.), and the butter starter, 

 procured from the Copenhagen Laboratory, is introduced. 

 The cream then stands till next morning, when it is churned 

 for half an hour, the colouring matter, 5 lbs. per cent, of 

 butter, being added in the churn. Each churn makes 180- 

 200 lbs. of butter in half an hour. When the butter-milk has 

 been expressed on the worker, salt is added in the proportion of 

 7 per cent, for Northern England and 2 per cent, for London. 

 Salt is thought to lose three-sevenths of its weight in the 

 working, at least forty revolutions of the table being made. 

 The butter is placed in cold water after being worked, and 

 is again put on the table before being packed in casks, 

 the retention of not more than 1 1 per cent, of water in the 

 finished article being aimed at, and not more than 16 per 

 cent, permitted. 



Pasteurisation of Cream for Butter-making. 



In a report on a visit paid to Denmark in relation to the 

 use of chemical preservatives in milk and butter, Dr. 

 Bulstrode and Mr. Huddart state that year by year the manu- 

 facture of butter from pasteurised cream, prepared for the 

 churn by the use of pure cultures, has been practised in an 

 ever-increasing degree in Denmark. In connection with the 

 subject of pasteurisation, it is pointed out that cleanliness is 

 regarded as a very necessary precedent to the process. If 

 once the bacterial products have conferred upon the milk or 

 cream any unsatisfactory flavour Danish experts hold that no 

 process of pasteurisation can remove such flavour. 



By such pasteurisation the Danes have aimed at destroying 

 what may be termed the unknown in the bacterial flora of 

 cream, in order that, by the use of " pure cultures " of bacteria, 

 they may be able to substitute the known. Their position is 

 that without such precautions the production of a butter 

 having a characteristic aroma is more or less a matter of 

 chance, and hence cannot be absolutely relied upon. The 



