130 Report of the Bacteriologist of the 



tliat during at least a portion of the year it is impossible to buy 

 first-class butter in many of the moderate-sized cities in this, the 

 greatest dairy State in the Union. 



These facts show that there is abundant room for improvement, 

 and anything that will raise the average quality of the product 

 will be gladly welcomed, both by the dairyman and the consumer. 



After the Danish success became an established fact, Ameri- 

 cans attempted to copy their methods, but thus far the results 

 have not been up to their expectations. Tests carried on by the 

 Agricultural Experiment Stations of "Wisconsin and Pennsylvania, 

 as well as by the Department of Agriculture at Washington, failed 

 to show that there is any financial gain to be derived from the 

 process when practiced as usually recommended. 



Believing that the above failures are due to some of the modi- 

 fications that the system has undergone in being brought from 

 Denmark to America, tliis Station has undertaken to follow the 

 process step by step, hoping to find thie proper American condi- 

 tions under which we can not only make a more uniform product, 

 but one that will be sufiiciently improved to justify the additional 

 expense in preparation. 



The solution of this problem calls for the co-operation of a 

 number of the departments of the Station and "will require con- 

 siderable time; hence, it is proposed to issue the results in a series 

 of bulletins, of which' this is the first. While the Bacteriological 

 Department assumes the responsibility for the statements contained 

 in this bulletin, much credit is due our Dairy Expert, Mr. Geo. A. 

 Smith, whose wide experience in dairy matters has materially con- 

 tributed to the success of the practical side of the work. 



WHAT IS MEANT BY PASTEURIZATION. 



As long ago as 1782, a Swedish chemist, Scheele,^ found that 

 after immersing bottles of vinegar in boiling water for a time, the 



1 Hansen, Emil. Chr. Practical Studies in Fermentation, p. 158. 



