Capital journal. (Salem, Or.) 1893-1895, 1894-08-20
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THE NEXT STEP FORWARD.

mnt and Cream Will Have to BE sterII-
ized or Pasteurized.
The next step forward for the wide
awake dairyman and milk dealer will be
the sterilzing of all milk and cream be-
fore ii is sold to the consumer. Public
oninion will demand it, and those who
begin the practice first will reap the
most benefit pecuniarily.
Aafo the process itself of pasteuriziSg,
r correspondent Of Hoard's Dairyman
writes;
Whether the creaming is done in a
Cooley creamer or by a separator, the
treatment will be just the same, only
a1n confdent that more cream would be
gained by a separator than by any deep
setting at SO degrees for only 12 hours.
Also. tising a separator, as we do here,
It is perfectly safe in the hottest wealth
er to Use both nights milk (having been
cooled 10 below 70 degrees) and morn
ing's milk mixed and separated together.
Az soon as the cream has run from the
separator into common shotgun cans,
20 inches by 8 inches, these are set in a
hot water tank or tub, in which the wa
ter always must be deeper than the
cream in the cans, and the water be kept
at temperature from about 10 to 1870
degrees F. The cream cans, being onl.7
about two-thirds full, will swim safely.
While heating, stir cream rather con-
etantly to avoid overheating of the part
nearest the water. Use for stirring a
dasher somewhat like the one used in old
fashioned dash churns, but made of tin
, and having no holes in the dashing plate
On the end. Be sure to have this dasher
substantially made that it may not leak
ia the handle, thereby letting milk or
cream into the seam where it will soon
decay and cause ruin of your cream.
mention this apparently needless precau
tion, as have seen by experience how
easily such a leak will occur and can
hardly be noticed before it has caused
mischief.
Ifconstantly stirred, the cream may be
safely heated to 100 degrees The high
er it Is heated the better it keeps When
heated higher, it will begin to get the
cooked taste, which is Objectionable,
but it will keeR still longer and stand
more exposure when heated nearer the
boiling point, and also when kept longer
at high tenn mperature, AS soon as cream
Is heated to 100 degrees, cool it down in
cold water, again stirring constantly To
save ice use first naturally cold water,
such as you may have from we'll or
spring; then put coolers in ice water
and cool down to so degrees.
Thus treated you can ship your cream
with absolute safety in jacketed cans
any reasonable distance. If the cream
on arrival at its destination is cooled
again to below so degrees, it will keep
sweet for "a hours at least even without
freezing The pasteurized cram not
only Keeps from souring, but n keeps its
favor perfectly fresh for several days.
We have run our ice cream parlor in
this city this summer and have constant
ly used pasteurized cream, and ice cream
three days old, and even allowed to melt
was as fresh in flavor as when made.
From cream not pasteurized it may keep
swset, but will get an old taste.
Other creameries have tried my
method with perfect success.
What is here stated for cream holds
good also for whole and SKINNED milk.
We have now a pasteurizing appa-
ratus ON the way from Germany, and as
soon as l have tested the same shall give
my opinion. Those handling large
quantities of milk and cream for sale
win need an apparatus, but in handling
only a few hundred gallons daily my
way of using common coolers answers
the purpose very well.-J. Moldenhower