| Show Improvement of Flavor Flavo and Quality of Butter M. M of the Iowa experiment experiment ment meat station made a comparison of the effect of the pasteurization temperature temperature temperature tem tem- and acidity of sour cream on the flavor and keeping quality of butter butter butter but but- ter made from cream samples of cream were past pasteurized urIz d at of d degrees grees- grees Fahrenheit for 30 minutes and at degrees and degrees for 20 min min- utes The butter was scored on arrival ar ar- arrival rival at the market and after from 2 to 0 D months' months storage at 0 degree The results of f 17 comparisons Indicated indicated indi Indi- Gated that a pasteurization temperature temperature tempera tempera- ture of degrees produced a slightly slight slight- ly superior product to that resulting when the cream was teas was pasteurized at degrees but butter pasteurized at atthe atthe atthe the higher temperature did not appear appear appear ap ap- ap- ap pear to keep as well wen over a nine months' months storage period Pasteurization PasteurIzation Pasteurization tion at at degrees did not give quite as satisfactory results as at degrees degrees degrees de de- de- de grees in nine experiments The neutralization of sour cream cream was also found to improve the quality and reduce the amount of deterioration occurring in the butter |
