128 Thirty-Fifth Annual Report of the 



Pasteurization has had vogue for several years. It is no 

 new proposition, but there have been of late some points de- 

 veloped on which it is worth while laying some stress. 



In the first place we recognize two sorts of pasteurization of 

 dairy products nowadays — using the term in the broad sense — 

 one carried out as against pathogenic or disease producing or- 

 ganisms and one aimed solely at those which impair keeping 

 qualities. The first of these is meant to be a completed operation, 

 the second, an incomplete one. Each has, however, a distinct and 

 definite purpose. Now it is only with the latter that the butter- 

 maker has to do. His subjection of large volumes of milk or 

 cream to the influence of relatively low temperatures for a short 

 time in some of the many continuous forms of pasteurizer im- 

 proves but does not make perfect, gets rid of many but not 

 of all the organisms. The more modern mechanisms seem cal- 

 culated rather tO' lessen labor and expense than toi insure the 

 death of all of the "bugs." For the distinct purpose in mind, 

 to better the keeping qualities of the butter this is probably 

 evolution in the right direction. 



A recent suggestion from a western dairy school seems per- 

 tinent — it is that the wash water should be pasteurized. It often 

 happens — more often than not perhaps — that creamery water 

 supplies are not as pure bacteriologically as they should be. What 

 avails it to pasteurize the cream and then wash the butter in a 

 germ laden water? To be sure one is not quite as apt to get so 

 large a variety of posies in his bouquet as if he used no effort 

 to improve the situation, but their numbers may be very great. 

 At any rate, experiments at the Iowa Station indicate that an 

 enhanced keeping quality was obtained when the water was 

 pasteurized as well as the cream. Filtering the water through 

 stone, sand, coke, charcoal and gravel also helps. 



Dairy salt serves four purposes in butter and cheese making. 



1. It expels buttermilk or whey. 



2. It augments the keeping qualities of butter. 



3. It serves to promote the ripening of cheese. 



4. It accentuates flavor. 



Nearly a million dollars' worth of dairy salt is used yearly, 

 most of it of domestic origin. Good salt does much and poor 

 salt does more to affect the grade of dairy products. How do 

 the many sorts offered us serve us? 



Salt is a combination of chlorin and sodium. But all salts 

 are not all salt. Indeed, no salt is all salt, as each brand carries 

 more or less impurity. The aA'^erage American made dairy salt 

 carries 98.3 percent of true salt and 1.7 percent of impurities, 

 of which 0.2 percent is moisture, o.i percent magnesium chlorid, 



