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The Improvement of Flavor and Keeping Quality of Hand-Separator-Cream-Butter

Department of Dairying, Iowa State College, Ames, Iowa

ABSTRACT

When pasteurization of cream for buttermaking was first introduced into the creamery, it was for the sole purpose of making the resulting butter a safer product. It was soon discovered however that pasteurization also influenced the flavor to some extent, thus it became less pronounced but of a more delicate character. Originally the same temperatures were employed for pasteurization of cream for buttermaking as for market milk. It was suggested later by practical creamery operators that somewhat higher temperatures for pasteurization would be beneficial when pasteurizing sour cream since it was claimed that the resulting butter would be of better flavor and that the keeping qualities would be increased. The work herein reported was carried out primarily for the purpose of determining the influence of temperature of pasteurization of sour cream on the flavor of the resulting butter, and the effect of acidity of sour hand separator cream at the time when it is churned.