Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1895-06-27
rAs7eueizlro CREAM.
nov u Il Dsu. NJ The Wisconsin Trpsri.
mont station.

nov ~ Il Douo NJ Tho Wisconsin Expert
mont station.
First 1T 81 impossible 20 secure cream
Of uniform quality w thickness unless
tho same has been analysed IN order ,o
determine the amount Of butter INT that
tho product may contain. To dothis Dr.
Bnbcock's test is the most efficient mp
paratus Tho manipulation Of this app
paratus Is not difficult aud can be- made
by any creamery man or factory man In
your vicinity who has had experience ia
this line.
Second. The color Of cream is no' In
any way affected by the pastcuriziug
process "a FAR an my experience g1st
Third --pasicurizcd cream should not
have any trace Of boiled or cooked flavor
after IL IL once coolcd--in fact this b,
ono Of the differences that separates pas
tcprizod from strriliyed products II
sometimes happens that pastcurizcd ma.
tcrill will have slightly cooked od0r
or flavor when hot. but thi, is lost when
the cream b. once thoroughly chilled.
Fourth Cream or milk to bopasteur-
Ted can be heated ut temperature
varying from lij degrees to 100 degrees
j. This variation Ia temperature can
also be accompanied by variation IN
time, ns, for instance, ~ minutes heat
ing az 1856 degrees T. will bcas efficient
ug 30 minutes heatingat 100 degrees T.
Fifth I would advise tho cooling o.
the cream before pastouriziug unless tho
pastcurixiug process can tnko place very
soon after the milk has loft tho COW.
Tho cooling Of the milk or cream re-
inrds tho growth Of the bacteria that get
into this material aud 1t should bo NJ
all times landed In such a way as to
diminish rs far MS possible tho ratio with
which these microscopic organisms can
develop
Sixth --putcurizing can be carried ON
on a small scale without requiring any
other apparatus than could b. found in
any well ordered kitchen unless IL is tho
addition Of dairy thermometer Tho
milk or cream can BE- placed In thor.
oughly clean bottles, aud these immors-
ed In water In boiler or kettle, md
this placed over tho kitchen fro When
the temperature Of the water reaches 100
degrees T.. remove tho same from tho
iiru and cover tho boiler with the cover,
thus preventing radiation ~ much ~
possible. Hold tho material az this tenn
poraturc for 20 minutes. and then cool
rs quickly as Is consistent without dan.
ger Of breaking IL will be- quito unncc-
cs.ary 10 purchase special apparatus
where 10 small quantiiicsns this are be-
ing handled.
seventh. i do not think IL Is wise 10
pnstourizo In the same jar that tho
cream Is sold In because the cream can
not be heated 80 uniformly, and neither
eau tho product be- 10 well cooled II IL
Is pns,cuH1od In bulk and then bottled
with special precautions, So that there
IL no chance for contamination, tho prod
net will DO more uniform and will usu.
ally present u better appearance in the
bottle than where tho operation is ear.
ricd ON In the same vessel In which 1t Is
sold.
Eighth. Tho price for pastcurizcd
cream Of couuo depends upon number
Of different conditions IL Is unduuhtod.
~ worth moro than t. untrcatod prod.
net bocaufo 1t will keep much longer,
and 10 tho consumer this Is point f1f
which ho Is willing 20 pay certain
amount would not think It advisable
20 charge very much more than raw
cream Of tho same quality Is boing sold
for in your vicinity. As these prices are
subject 70 much local variation it will
be- impossible for mo TO Wyc any fixed
Amount Professor Russell in Hoard D
| Dairymau.