Vermont Dairymen's Association. 113 



A Member : — Can you get as good flavor from good separa- 

 tor cream pasteurized immediately as you can from the raw 

 separator cream? 



Prof. Decker : — Perhaps yes, — and perhaps no. Prepare the 

 field and then sow the good seed and you are sure of the kind of 

 a crop you are getting. That is the experience of Denmark. 

 They are pasteurizing uniformly in Denmark. It makes a uni- 

 form quality of their butter that goes into England. 



There is a point where Prof. Dean and I do not agree. The 

 fact of it is that while there is a small market for sweet cream 

 butter, the market demand is for ripened cream butter. 



A Member : — How is the dairyman to ascertain just the 

 right percent of acid in the cream for churning ? 



Prof. Decker : — Well, you have got to know your business 

 or you will fall down. That is just where cooperative dairies 

 beat the private dairyman. This is an age of specialization ; 

 you turn over your cream to a man that has the equipment, the 

 best machinery for doing it, makes it in larger quantities and 

 it brings more money. It it his business to make the butter and 

 he doesn't do anything else perhaps. But it is his business to 

 make good butter. It stands to reason that he ought to know 

 how better than the private dairyman. It sets the farmer free 

 from the making of butter. He can handle more cows and 

 handle them better, — in fact the farmer can then make a specialty 

 of his end of it. 



A Member : — Is there an instrument made purposely for 

 testing the acidity of cream? 



Prof. Decker: — Yes. The acidometer is used in the West. 



A Member: — There is a deal of difference in the cleanliness 

 of milking, and a difference in the creamerymen. One separator 

 man tells me that he "can separate anything but the milking stool, 

 no matter how much dirt or carelessness there has been in milk- 

 ing." 



Prof. Decker: — Separate any kind of milk, milk that has 

 airt in it, and get good cream ? 



A Member: — That is what he said. 



Prof. Decker: — He can't do it. 



A Member: — Can you by pasteurizing skimmilk avoid the 

 transmission of tuberculosis to calves and pigs? 



Prof. Decker: — Yes, providing you pasteurize at a high 

 enough temperature. In Denmark i8o° or 190° F. is applied 

 to ail skimmilk at the creameries. The distribution of tuber- 

 culosis among the calves and swine of Denmark was beginning 

 to be frightful. The Danish Government stepped in and prevent- 

 ed the. further spread of tuberculosis in that way. 



