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Research Bulletin 337April, 1945Materials. Balance Method for Determining Losses of Butterfat in the Creamery By M. MORTENSENAGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC
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Start by heating the cream in a double boiler. Place the double boiler over low heat and pour the cream into the top pot.
02
Stir the cream gently to ensure even heating. Use a heat-resistant spatula or whisk to stir the cream and prevent it from sticking to the bottom or sides of the pot.
03
Continue to heat the cream until it reaches a temperature of 180°F (82°C). Use a kitchen thermometer to monitor the temperature accurately.
04
Once the cream reaches the desired temperature, maintain it for at least 30 minutes. This time period allows for effective pasteurization.
05
After the pasteurization time has elapsed, remove the cream from heat and allow it to cool down naturally before using or storing it.

Who needs pasteurization of cream for?

01
Pasteurization of cream is necessary for those who want to ensure food safety and eliminate harmful bacteria or pathogens that may be present in the raw cream.
02
Cream used in various food products, such as sauces, desserts, or ice creams, should undergo pasteurization to prevent the risk of foodborne illnesses.
03
Farmers or producers who sell cream commercially also need to pasteurize it as a regulatory requirement to meet food safety standards and regulations.
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Pasteurization of cream is to kill harmful bacteria and extend the shelf life of the cream.
Cream producers or dairy farms are required to file pasteurization of cream.
To fill out pasteurization of cream, you need to provide information about the date and temperature of pasteurization.
The purpose of pasteurization of cream is to ensure food safety and prolong the freshness of the product.
Information such as date of pasteurization, temperature reached during pasteurization, and any additives used must be reported on pasteurization of cream form.
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