Address on Buttek-Making. 359 



Do everything you can to make the stables as sanitary as pos- 

 sible; use plaster to keep down the ammonia, etc. 



By a Member. — Would you advise the average dairyman to 

 use a starter? 



Answer. — Yes, sir; I should. In every case that I know where 

 private dairymen are using a starter, they are getting a very 

 much finer product of butter. 



By a Member. — Do you consider it practical for the average 

 creameryman not to renew his starter but once in three or four 

 months ? 



Answer. — Probably not; just as soon as he gets these adverse 

 conditions in it he must throw it away and begin all over. Any 

 careful butter-maker can tell how often it is necessary to make 

 a new starter. 



I saw a thing the other day that I believe is going to be gen- 

 erally adopted in every creamery where they are making butter, 

 and that is pasteurization. I saw a sample of pasteurized butter, 

 and also a sample of the same man's butter made a week before, 

 not pasteurized; the first was three days old and the latter a week 

 old. The difference between those two samples was simply mar- 

 velous. There was a perfectly clean, nice flavor in the pasteur- 

 ized butter, and in the other, there was a little of that winter 

 flavor — barn flavor — so difficult to get rid of where you are 

 making winter butter. Of course, if you pasteurize your milk, 

 you must use a starter, as you have destroyed the germs, and you 

 can't ripen your cream without it; this gives an opportunity to 

 put in just the kind you want. 



By a Member. — Will you describe the method of pasteuriza- 

 tion that should be used by the ordinary creameryman? 



Answer. — The ordinary system that is used in the State of 

 New York is what is known as continuous pasteurization. The 

 inside can where the milk is heated has an outside jacket with 

 steam around it. In most cases it is a flaring copper cylinder, 

 largest at the top, with geared fan arrangement to keep the milk 

 working toward the top. The one we use is an improved Danish 

 machine, and we can pasteurize 2,500 pounds of milk an hour. 

 In ordinary creamery work, heating the milk 156 to 100 de- 

 grees Fahrenheit is the usual temperature. We have heated it at 

 185 degrees Fahrenheit, but there you will get a cooked taste, 

 unless you cool very quickly after that. 



By a Member.- What about the flavor of pasteurized milk? 



Answer. — Milk pasteurized at 155 degrees Fahrenheit docs 

 not change the flavor materially when if is cooled immediately. 



