52 AGRICULTURE OF MAINE. 



sterilized, though it must be maintained for some time or for 

 stated periods at intervals of several hours. The application 

 of 1 60 to 185 degrees F. is called pasteurizing and will kill the 

 greater part of the growing germs. This means of killing germs 

 is seldom used for market milk and is unnecessary, if proper 

 care is exercised to prevent and control infection, but for cream 

 which is shipped long distances to market and is not consumed 

 for several days after reaching it, this means is very generally 

 employed, though by the exercise of proper cleanliness and suffi- 

 cient cooling, individuals are able to produce and market cream, 

 without employing artificial means, which will keep for two 

 weeks or more in an apparently perfect condition. 



In the manufacture of butter, it is equally necessary to control 

 the fermentation until the operator is ready for the ripening or 

 souring to take place, when he will introduce certain kinds of 

 germs which have been found to produce souring or what the 

 butter-maker calls ripening. 



Thus we see that it is necessary to prevent all fermentation 

 in market milk or cream or in cream intended for butter making 

 until the butter-maker is ready to ripen for churning, when he 

 must know what fermentation is to take place and be able to 

 control it, that it shall not proceed too far and produce a rancid 

 or otherwise disagreeable flavor. The ripening process also 

 affects the grain and texture of the butter by rendering the 

 cream more easily churnable, thus assisting the operator with 

 his many difficult problems. 



We can see that the ferment plays an important part in all 

 milk, cream and butter production and when the greatest num- 

 ber of interested people study the cause and control of this 

 important factor in dairy work then will the best product be 

 generally made. No one should object to knowing the truth 

 and the whole truth, when by so doing, he will better under- 

 stand the underlying principles in this important matter and be 

 better able to place on the market a superior product for which 

 a profitable price can always be obtained with a greater satis- 

 faction to the producer. 



