Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . ill Fig. 112.—^The Jersey can-brush. at this temperature for at least two hours before it is churned;otherwise the butter is likely to Ije greasy and salvy. Colorand salt to suit the market and season. About three-fourthsto one ounce of salt to one pound of butter usually gives goodresults. If a local trade can be secured, it is not necessary to packit into tubs. Earthen jars are good to keep butter in
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . ill Fig. 112.—^The Jersey can-brush. at this temperature for at least two hours before it is churned;otherwise the butter is likely to Ije greasy and salvy. Colorand salt to suit the market and season. About three-fourthsto one ounce of salt to one pound of butter usually gives goodresults. If a local trade can be secured, it is not necessary to packit into tubs. Earthen jars are good to keep butter in. If nolocal trade can be secured, and it is essential to ship the butter,20-or 30-pound tubs should be used. If a good ciuality and 172 BUTTER-MAKING. constant supply of butter can be secured throughout the wholeyear, it is an easy matter to find an excellent market for butterat hotels or good restaurants. (For a more detailed discus-sion of butter-making, see Chaps. XVI and XVII.) Putting upbutter in prints and WTapping them in parchment paper whichbears the makers name usually increases its CHAPTER XIII. PASTEURIZATION. Definition,—The word pasteurization has its derivation fromPasteur, a French scientist. Pasteurization consists in heat-ing milk somewhere between 140° F. and 212° F. This killspractically all germs in a vegetative state. Since most of themare in a vegetative condition, the process kills almost all theorganisms. The heating is followed by rapid cooUng. Sterili-zation is a word which is some times used incorrectly in con-nection with pasteurization. Sterilization means that milk orany other substance has been heated so often or to such a hightemperature as to entirely destroy every living micro-organismpresent. In order to get a substance thoroughly sterilizedwithout heating under pressure, it is essential that it be heatedabout thirty minutes on each of three or more successive in the dairy industry was introduced by Pro-fess
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