STATE DAIRY ASSOCIATION. 627 



THE MAKING OF PASTEURIZED BUTTER. 



PROF. H. H. DEAN, ONTARIO AGRICULTItRAL COLLEGE. 



I feel more at home this fiiorning since being received into the mem- 

 bership of your Association. "I was a stranger and you tooli me in." 



In the year 180.5 a visit to the British hiarl<ets and also to Denniarlc 

 convinced me that pasteurization and the use of pure cultures or "start- 

 ers*' was the secret of success In Danish' buttermaking. There was 

 nothing in their cows, feed, stables, creameries or men which would give 

 them any advantag over Canadian or American buttermakers. Pasteuri- 

 zation told the g'tory. On mj return we adopted pasteurization in the 

 Dairy Department of the Ontario Agricultural College, and have followed 

 it ever since, with a marked improvement in the quality of our butter. 



In one of your creamery journals recently the following statement ap- 

 peared: "Slowly but surely pasteurization is coming to the front, when 

 the two highest average scores in the National Educational tests are 

 secured for butter made from pasteurized cream." The system is also 

 being gradually introduced into Canadian creameries, and we estimate 

 that it will add from one-half to one cent per pound to the value of our 

 butter, when once established. 



By pasteurization for buttermaking we understand the heating of milk 

 or cream to a temperature between 140 degrees F. and 185 or even 200 

 degrees F., and afterwards cooling the cream to a ripening temperature 

 of about 05 degrees F. This may be done in several ways. An expensive 

 plant is not essential. Pasteurization may be done with a very simple 

 apparatus— a shot-gun can, hot water for heating, cold water for cooling, 

 a tin stirrer, and a man or woman to stir the cream and note the tempera- 

 ture, is all that is needed. For large quantities of milk or cream a con- 

 tinuous pasteurizer driven with a belt has been most satisfactory for 

 us. We have also had slightly better results from pasteurizing milk than 

 from heating the cream. A temperature of 185 degrees F. we have found 

 most suitable. 



The chief advantages of pasteurization are: 



1. It destroys most of the germ life in the milk or cream. It pre- 

 pares a clean seed-l)ed for the germs which produce fine flavor in butter 

 and which are introduced by using a culture or starter. This may be 

 compared to a farmer who cleans his field of weeds before soAving seed 

 for a grain crop, otherwise he can not expect to obtain a good crop. 



Temperature has a marked effect on germ life. In txperiments con- 

 ducted by us we found that milk which contained from one-quarter of 

 ii niillidii to ni^arly fifty-two million germs per cubic centimetre (16 drops) 



