940 New York State Dairymen's Association 



passing tlirougli the cream aids the development of the desired 

 lactic acid bacteria and retards or destroys the pntrefactive 

 bacteria in the cream. This is a beantifnl theory, and a theory 

 about which very little is knoAvn. 



While I am not in a position to make a positive statement 

 regarding his theory, 1 think the chief virtue lies in driving ont 

 the volatile acids and gases by a mechanical process and substi- 

 tuting for them oxygen from the air. By this means, a lot of 

 objectionable odors pass oil" and the mediimi is rendered less favor- 

 al)le for the development of putrefactive bacteria. Various sys- 

 tems have been used for aeration of cream and milk. jMr. Stan- 

 ley's method may be more effective owing to the mechanical force 

 that is used to drive off gases, also the purity of the air used is 

 more under control and less liable to contamination from un- 

 desirable bacteria and odors. In his svstem, he draws the air 

 usually from above the building through a galvanized pipe, by 

 means of a large fan. The air is expanded or heated by this 

 process. It is then passed through a steel tank partly filled with 

 cold water, and thus becomes purified and cooled. The air passes 

 from the tank into the cream vats, by means of two sanitary inch 

 pipes, extending the whole length of the vat. The lower sides of 

 the pipes have small perforations about the size of an ordinary 

 pinhead, through which the air is forced. The cream is slowly 

 blown during the ripening process. It is also blown for a short 

 time while it is beinc; held in the retarding vat, after it ha? been 

 pasteurized and before it is cooled. The principal virtue, Mr. 

 Stanley claims, is the addition of the oxygen to the cream. 



Whether Mr. Stanley can get a patent on this process or not, I 

 am not prepared to state. I do know that various systems have 

 been in use, for the purpose of aeration, for a number of years. 

 In using a system of this kind care must be used not to blow the 

 cream too hard, as there is danger of churning. The pressure of 

 air is regulated by a valve above the vat. 



I have not the time tc/ go into a detailed discussion of starters. 

 A good, clean-flavored starter is one of the most important things 

 in butter making, and unless a maker has the ambition and ability 

 to prepare and care for starters right, he had better not use the 



