Department of Dairy Husbandry
Pasteurization of cream for butter making purposes is now a common practice. Some European countries have required for some time that all butter be made from pasteurized cream. In America about two-thirds of our butter is now made from pasteurized cream, and pasteurization of cream for butter making is constantly increasing. Considerable experimental work has been done during the past few years on pasteurization of dairy products. The greater part of the work, however, has been in connection with pasteurization of market milk. It is the purpose of these experiments to determine the efficiency and practicability of the coil cream vat as a cream pasteurizer in the manufacture of butter, the effectiveness of different temperatures of cream pasteurization, and also the keeping properties of the butter made from the cream pasteurized at the different temperatures.
South Dakota State College of Agriculture and Mechanic Arts, South Dakota Agricultural Experiment Station, Department of Dairy Husbandry, Dairy, Cream, Pasteurization, Milk
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanic Arts
Larsen, C.; Jones, V.R.; Gregory, H.; and Tolstrap, M., "Pasteurization of Cream" (1916). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 171.