24 
BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE. 
Table 10. — Keeping qualities of pasteurized and unpasteurized cream cheese in 
storage. 
Held at 20° C, (68° F.). 
Held at 15° C. (59° F.). 
Held at 10° C. (50° F.). 
Held at 5° C.(41° F.). 
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i The figures m body of table indicate the number of persons expressing a preference for a certain kind 
of cheese-. 
The results seem to indicate that for about the first 10 days the 
preference was in favor of the pasteurized product for all tempera- 
tures. From 10 to 15 days the preference was for the pasteurized 
cheese held at 15° C. (59° F.) and 5° C. (41° F.) and for the un- 
pasteurized cheese at 10° C. (50° F.) and 20° C. (68° F.). 
In nearly every case the texture of the pasteurized product was 
judged superior to the unpasteurized. The difference may be par- 
tially accounted for by a small increase in water occasioned by the 
pasteurization. 
EFFECT OF HOMOGENIZATION AND OF THE FLASH AND HOLDING SYSTEMS OF 
PASTEURIZATION ON KEEPING QUALITY. 
To determine the most desirable system of handling milk prior 
to manufacturing it into cream cheese, so far as the keeping quality 
of the cheese is concerned, the following methods were studied: 
1. Homogenization of the milk. 
2. Flash system of pasteurization. 
3. Holding system of pasteurization. 
4. Check (where milk for cheese was neither homogenized nor pas- 
teurized ) . 
The samples of cheese compared were made from milk coming 
from the same vat, having therefore the same percentage of fat. 
"When homogenization was practiced the milk was sent through the 
machine at 43° C. (109.4° F.) and with 2.000 pounds' pressure. Pas- 
teurization by the flash system was carried on at 76.6° C. (170° F.). 
