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Journal of Dairy Science Vol. 23 No. 4 315-323
© 1940 by American Dairy Science Association ®
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High-Temperature (Steam-Injection) Pasteurization of Cream for Buttermaking1

W. M. Roberts2, S. T. Coulter and W. B. Combs

Dairy Division, University of Minnesota, St. Paul, Minnesota

ABSTRACT

Pasteurizers especially designed to remove certain feed flavors from cream have been introduced recently by several manufacturers. All employ direct injection of steam into the cream for heating. By mixing the steam and cream under pressures above atmospheric it is possible to heat the cream to temperatures considerably above the normal boiling point. Rapid cooling is secured by evaporation brought about by drawing the heated cream into a chamber maintained below atmospheric pressure. Constituents of the cream volatile at temperatures below the boiling point of the cream are thus removed at least in part.

Although claims have been made for equipment of this type relative to the destruction of micro-organisms, no published experimental evidence is available. McDowall (1) reported a considerably higher fat content in the buttermilk resulting from churning cream pasteurized in the Vacreator (a steam-injection, high-temperature pasteurizer) than in the buttermilk from cream pasteurized in the ordinary flash pasteurizer.

FOOTNOTES

1 Data here presented are taken from a thesis submitted to the faculty of the Graduate School of the University of Minnesota by W. M. Roberts in partial fulfillment of the requirements for the degree of M.S., 1938. Paper 1743 Scientific Journal Series, Minnesota Agricultural Experiment Station.

2 Dairy Industries Supplies Association fellow.






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Copyright © 1940 by the American Dairy Science Association ®.