426 IOWA DEPARTMENT OF AGRICULTURE. 



Here in this country, of course, we are not confronted with these 

 conditions and we do not loolv to pasteurization to give such effects, 

 but we look to other effects from pasteurization rather than that of 

 improving the sanitary condition of our cream, milk and butter. 

 When pasteurization was first brought into the United States several 

 objections were made to it. In the first place it was claimed that 

 as good a quality of butter could not be made from pasteurized cream, 

 they noticed the flavor of the butter was not so pronounced, so high; 

 but take it through the different conditions of the different seasons 

 of the year, a better average quality of butter can be produced from 

 pasteurized cream than from raw cream. 



The second objection that was made to pasteurization was that 

 more fat was lost in the buttermilk. While that is true under equal 

 conditions, it is possible to reduce the churning temperature of pasteur- 

 ized cream to a greater extent than raw cream, and in that wfay get a 

 complete churning so that no more butter fat, practically speaking, is 

 lost in buttermilk from pasteurized cream than from raw cream. 



The third point to which the people objected was that not so much 

 water was incorporated in the butter from pasteurized cream. Of 

 course by some this may be considered favorable, and others unfavor- 

 able, depending on whether we look at it from the producer's or con- 

 sumer's standpoint. But the variation of water content of butter from 

 pasteurized cream and raw cream is so small that practically speak- 

 ing it has very little bearing in this connection. 



As I stated before, there are a few effects of pasteurizing cream 

 which stand out more prominently than any of the others, and one of 

 these is that it imparts a uniformity to the quality of the butter. If 

 there is any defect in the quality of our butter at the present time I 

 believe it is in the lack of uniformity. Now certain creamery opera- 

 tors are able to produce an excellent quality of butter, perhaps, dur- 

 ing the spring of the year or some certain time when the conditions 

 are very favorable for getting good quality. Perhaps the next month 

 the conditions will be unfavorable and we will get a poorer quality of 

 butter. When these two qualities of butter, a good and poor butter, are 

 placed on the market, the whole is judged according to the standard 

 of the poorer quality. We are not going to get paid on an average 

 according to the best butter we send, but according to the poorest 

 quality. As a rule, that is true, and the matter of uniformity of butter 

 is one of the principal things to consider. It is on account of the uni- 

 formity of the Danish butter that that butter stands so high in the 

 estimation of the English consumers. 



This uniformity is brought about first by pasteurization or heating 

 the cream to a high temperature, by taking off the bad gasses or 

 taints which the cream might contain. During the fall of the year 

 when the' cows are grazing, say in the late fall when the pastures are 

 short and there are many weeds in the pastures, the cows will feed 

 upon these and, as a result, the milk assumes a bad flavor or gets a 

 bad taste. This flavor can to a large extent be eliminated, I would not 

 say entirely, but to a large extent by pasteurization of the cream. 



