The Sterilization of Sweet Cream for Market Purposes

Summary The important factors in the preparation of a sweet, sterile cream have been discussed. Such a product may best be prepared by preheating a cream containing 20 per cent butterfat to 80°C., homogenizing at 3000 pounds’ pressure, cooling, placing in bottles of the soda water type, and sterilizing at 118°C. for 12 to 14 minutes. This product will not whip easily. It will keep indefinitely without a seriously objectionable change in flavor or separation of the butterfat.