Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm (Classic Reprint)

Excerpt from Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm

For the past four years the Illinois Agricultural Experiment Sta tion has been studying the problems relative to the quality Of butter manufactured in our creameries from farm-skimmed cream. The change from the whole milk to the cream gathering system has resulted in a decline in quality of butter. There is some doubt as to the real cause of this deterioration, but it is needless to say that a greater effort should be exerted toward the improvement of a condition so important to the public.

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