Belding banner. (Belding, Mich.) 1889-1918, 1898-05-05
PASTEURiZlNG.
Applied with Much Success To Cream In-
tended For Making Butter.

tended For Making Butter.
Mr.. H. w. Potts is connected with a
sst of creameries in Victoria, Australia.
They have made the experiment Of pas
teurizing all cream at the collecting sta
tions. Thence it is sent hot to the
creameries, cooled quickly and made
into butter. Mr.. Potts finds that a very
superior article Of butter is made from
this pasteurized cream. It is necessary,
Of course, TO use starter TO sour il. We
would like to have some OF our Ameri-
can butter factories try Mr.. Potts plan,
which he details as follows in The
Creamery Journal. The season he speaks
of is the Australian summer, intensely
hot:
1t has always been present in my
mind, since the inception Of pasteuriz-
ing, that to effect much practical good
we should be able TO pasteurize the
cream at our creameries. In this connec-
tion ought to explain that our SO called
creameries are collecting stations where
patrons or suppliers' milk is received
and separated and the cream sent on TO
the central factory TO be manufactured
into butter.
AT our most distant creamery we had
pasteurized two ten gallon tins of cream.
The temperature was raised to 100 de-
grees +. In that hot condition it was
placed in the creamery wagon with two
ten gallon cans or tins of cream separat-
ed in the ordinary way without heat
ing, but cooled to SO degrees +. These
were conveyed over a rough, dusty road
ten miles, and on arrival at our central
factory the pasteurized cream was found
to be at temperature Of 1915 degrees
F., and the ordinary cream had risen to
SO degrees f.
A sample of each was suitably taken
and submitted to the acidity test in our
laboratory. The pasteurized cream was
in excellent condition, smooth, even and
registered II per cent Of acidity,
whereas the ordinary cream showed
IA per cent of acidity, and the condi.
tion otherwise was not good, being clab-
by or lumpy, uneven and Ill smelling.
The cream was passed over coolers and
the temperature lowered 70 50 degrees
Il. There could lie no question as to
which would make the best butter.
Since then we have continued the ex-
pertinent at the whole of our creamer-
les (six in alb, and the butter has fully
realized our best expectations, so much
SO that the whole of our factories out
put at the time of writing is being
made from pasteurized cream. All our
previously experienced difficulties have
now been practically surmounted at the
lowest cost.
Under the accepted conditions of pas
teurization it was deemed imperative
TO cool down cream or milk immediate
ly after leaving the heater or pasteuri-
ger to 80 degrees F., and to do SO meant
almost insuperable difficulties at each
creamery to get such low temperature
in summer with refrigeration plant.
That, however, in consequence of cost,
could not be considered A large ex-
pense will thus be saved by this demon
tration in providing cooling appliances
at the collecting stations.
We know now that it is only requi-
site to convey the cream hot to the fac.
tory, where adequate refrigeration pow
er is installed. This is a reversal of the
generally accepted theory.
Refrigeration plants are an important
item of expenditure III our factory sys-
TEN here.