Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm

Carl E Carl Emil Lee

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9 2 2 4 3 3 2 1 After the scoring of July 25, the tubs of butter were again placed in storage at a temperature of 9 to 12 below zero. December 27, 1907, the butter was re-scored by four of the same judges who scored July 25. For this scoring the number on the top of the tubs was changed, while the original number remained on the bottom for identification, after scoring. 1909] PASTEURIZATION A FACTOR IN MAKING BUTTER 391 TABLE 14. RESULT OF SCORING THE 108 TUBS OF BUTTER DECEMBER 27, 1907 Unpast...eurized Pasteurized Tub No. McKay New- man Craw- ford Mittel- stadt Av. Score McKay New- man Craw- ford Mittel- stadt Av. Score 1st 4 1 92. 5 92. 5 91. 5 91. Not 2 No unpasteurized for comparison 92. 5 89. 90. 5 89. Used in 3 92. 5 90. 92. 93. General 4 92. 75 89. 5 92. 5 91. Average 5 91. 92. 5 92. 92. 6 92. 5 92. 92. 5 94. 92. 31 7 93. 92. 91. 5 93. 8 92. 75 93. 91. 91. 5 92. 17 9 93. 92. 5 92. 5 94. 10 93. 25 92. 92. 5 94. 92. 87 11 92. 75 91. 91. 5 90. 5 12 93. 25 91. 91. 5 93. 5 91. 87 "13 93.

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