Thirty-sixth Annual Convention 939 



hence, if I were operating a creamery where cream came in very 

 sour, I woukl neutralize and pasteurize and use pure cultures and 

 r would turn out as sanitary a product as was ever made, 



A lot of foolishness has been published concerning- neutraliza- 

 tion, such as rotten or stale cream being used for butter. The 

 fact of the case is that lime will not remove any of these odors. 



The large creameries make up their poorest grade of cream by 

 itself and sell the butter according to quality. If the quality of 

 the raw material is extremely poor, you cannot make a good 

 finished product under any process, and the same principle ap- 

 plies to the manufacture of any kind of goods. 



At one period of my life, I thought I knew a great deal about 

 cream ripening, but since I left college and have come in contact 

 with some of the large factories, where they make 50,000 or 60,- 



000 pounds daily, I have had my opinions somewhat changed. 



1 have in mind two creameries and their methods are not at all 

 similar, yet they are both turning out an excellent quality of 

 butter. The one plant pasteurizes to a temperature of 155 to 

 160 degrees and holds the cream 15 minutes at this temperature, 

 then cools to churning temperature, adds a big starter and churns 

 the cream as soon as the fat is sufficiently chilled to get an exhaus- 

 tive churning; while the other heats to 185 degrees in a double pas- 

 teurizer, then cools at once to 60 degrees, adds 10 per cent, of 

 a good starter and carries on the ripening until the cream shows 

 an acidity of 33 or 34 degrees, Mann's test. The cream is 

 then cooled, held over night and churned next morning. In 

 both plants the greatest care is exercised in every detail, such as 

 uniform temperature, the preparing of excellent starters and 

 cleanliness to the extreme. The result is that they are both 

 making a high, uniform grade of butter from dav to dav. 



We have another creameryman in the West whose butter created 

 quite a sensation in our Chicago market last winter owing to its 

 high, uniform quality. This creamery is located at Minneapolis, 

 Minn., and is called the De Sota plant. The maker was using 

 what is known as the Stanley system of cream ripening. I believe 

 Mr. Stanley has applied for a patent on his process. It consists 

 of blowing air through the cream while it is ripening. The 

 theory advanced by Mr. Stanley is that the oxygen from the air 



