Principles and practice of butter-making . ondition in butter has a tendency to create a fear in the minds people that such a danger exists. For this reason alone,if for no other, cream should be universally pasteurized for butter-making, especially in creameries where facilities are availablefor doing work of this kind. Pasteurization gives the man-ufacturer better control of the cream so that a more uniformquality of butter can be manufactured. The wide adoptionof pasteurization in this and other countries, and the fact that 206 PASTEURIZATION almost every city of any size requires i
Principles and practice of butter-making . ondition in butter has a tendency to create a fear in the minds people that such a danger exists. For this reason alone,if for no other, cream should be universally pasteurized for butter-making, especially in creameries where facilities are availablefor doing work of this kind. Pasteurization gives the man-ufacturer better control of the cream so that a more uniformquality of butter can be manufactured. The wide adoptionof pasteurization in this and other countries, and the fact that 206 PASTEURIZATION almost every city of any size requires it would seem to indicatethat it should be made compulsory. Since the hand cream sep-arator has been generally adopted on the farm, pasteurizationseems more necessary than before, as the washing and cleansingof all dairy utensils, including the separator, is left to the farmers,and it is only reasonable to suppose that some of them are care-less. Hence, we can see the necessity for pasteurization from ahygienic standpoint if from no Fig. 67.—The Simplex regenerativepasteurizer (assembled). Fig. 68.—^The Jensen pasteurizer. Sanitation Must Accompany Pasteurization.—The chemicaland bacteriological laboratory of the American Association ofCreamery Butter Manufacturers analyzes, chemically and bac-teriologically, samples of butter sent in by members. Thousandsof analyses are made during the year. It is found that the butterthat contains the lowest counts of yeasts and molds is invariablyproduced in the best creameries. Certain species of bacteria, SANITATION MUST ACCOMPANYPASTEURIZATION 207 yeasts and molds are present in almost all hand separator creamand cause the deterioration of butter in storage; the eliminationof these micro-organisms retards such deterioration. Milk orcream that is efficiently pasteurized will contain neither yeastsnor molds. In laboratory work conducted by the Association,butter in which the combined count falls below ten yeasts andmolds in i c
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