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This paper presents the research conducted by Serafino Belfanti to assess the suitability of cream pasteurisation processes in industrial butter production in the Lombard dairy factories of the time. Belfanti’s work focused on assessing whether those pasteurisation processes were enough to eliminate tuberculosis bacilli and whether they affected the quality of the butter compared to traditional methods.
We can conclude that the pasteurisation process safely removes the bacilli and that the flavour of the butter is affected in a negligible way. Therefore, this process was recommended for commercial purposes.