SIXTH ANNUAL YEAR-BOOK — PART V. 425 



THE EFFECT OF PASTEURIZING CREAM. 



PROF. C. LARSOX, AMES, IOWA. 



Mr. President, Ladies and Gentlemen: Several speakers who have 

 already addressed this convention have alluded directly or indirectly to 

 pasteurization. Those of you who were here the first day of the meet- 

 ing and heard our honorable and efficient chief of the dairy division, 

 Mr. Webster, speak and heard him say that we knew very little 

 about pasteurization will pardon me if I am rather limited in the dis- 

 cussion of this subject. 



It is a matter of fact that we know comparatively little about 

 pasteurization, as yet it is a new subject, you might say. It is a new 

 phase of the dairy industry and it has been in practice here in the 

 United States only a comparatively few years. It is, however, gradually 

 gaining in favor with the dairymen throughout the country. In this 

 country as well as foreign countries it is finding its usefulness in 

 preparing milk for the city trade and it is gradually being introduced 

 into the buttermaking industry. That is to prepare cream from whicli 

 butter Is made. 



It is only about fifteen years since pasteurization was introduced 

 in the Danish dairy world by Dr. Storck. who is a well known dairy 

 authority. About the same time he introduced the use of the starter 

 also; both of these things are rapidly coming into use here. Now we 

 are inclined to pattern a little after tho Danes in regard to making 

 butter, simply because they have made it a success, and whenever we 

 see any successful man, successful condition, or successful enterprise, 

 it is our duty to look towards them as a model. The Danes have suc- 

 ceeded in capturing the English market for butter and they supply 

 the bulk of the butter that is consumed by the English people at the 

 present time, and every pound of the butter that is manufactured in 

 Denmark and exported is made from pasteurized cream. That in itselt, 

 it seems to me, would speak favorably for pasteurization. The people 

 ttiere have enacted a law which compels every creameryman in the 

 country to pasteurize all of his cream before it is made into butter, 

 and also to pasteurize all the skimmed milk before it is returned to 

 the farm. This law was not enacted with any special object in view 

 of improving the quality of the butter, that is from the standpoint of 

 flavor and body of the butter, but they wanted to Improve the sanitary 

 condition and that they have accomplished. In that country tuber- 

 culosis has been spreading rapidly during the last few years, and 

 the situation became so alarming that it was necessary for the 

 government to do something in order to prevent or retard, at least, 

 the spreading of this dread disease; by enacting this pasteurization 

 law they have in some measure succeeded in preventing the spread- 

 ing of this disease. 



