100 Thirty-Sixth Annual Report of the 



is sustained in manufacturing this kind of cream is a great in- 

 jury to the dairy business. 



Denmark has made a great success with pasteurization be- 

 cause they have followed the method of pasteurizing good cream 

 only. Their system is practically the whole milk system. They 

 skim cream that contains a imiform amount of fat from day to 

 day, pasteurize it when it is sweet, cool to a certain temperature 

 and use a certain amount of starter. The result is a uniform 

 product which is much desired by the English merchant. It is 

 not so much the superiority in quality of the Danish butter as 

 its uniformity that gives it the standing it has in the English 

 market. They were beaten in the competition for the grand 

 prize at the Paris Exposition by American butter made from 

 raw cream. I believe that the reason why pasteurization is so 

 much the vogue in Denmark is because the cows are kept in the 

 barn almost the entire year. The result is that the majority of 

 bacteria that get into their milk comes from the stable and be- 

 long to the putrefactive group. Pasteurization at such extreme 

 high temperatures as they use destroys these germs before they 

 produce serious defects. Then by using a good commercial 

 starter, they are able to control the ripening of their cream and 

 to produce a uniform article of butter. 



The large, full milk farmer's cooperative creamery at Arling- 

 ton, Iowa, had a maker, who is an exceedingly bright fellow. 

 He offered prizes to the milk haulers who brought in the best 

 grade of milk. The result was a rivalry of patrons on the dif- 

 ferent routes, which proved so beneficial to the creamery that 

 this maker twice won the first place at St. Louis on his butter. 

 He was finally induced to go to another creamery with a raise 

 of $25 per month. The maker who followed him was also able 

 to keep up the same high quality of butter owing to the excellent 

 milk furnished by these educated patrons. So we find the flavor 

 of butter depends to a very large extent on the kind of milk or 

 cream furnished by the patrons. Of course it is possible for a 

 poor maker to spoil the best kind of milk and cream. 



Judging from the number of letters I receive on the subject 

 of churn overrun, the question of quantity seems to be the im- 

 portant one with creamerymen today. I have been severely 

 censured, particularly in the East, for issuing a bulletin on the 

 methods of controlling moisture in butter. I am a firm believer 

 in the doctrine that every buttermaker should be thoroughly 

 posted on all the matters pertaining to the butter business. A 

 gun is a very useful article when rightly used, but in the hands 

 of an ignorant or dishonest person, it becomes a menace to public 

 welfare. So is tlie water content of butter. We have a number 

 of large creameries that have carried the moisture business to 



