428 IOWA DEPARTMENT OF AGRICULTURE. 



contagious diseases, such as tuberculosis, typhoid fever, diptheria, etc., 

 are transmitted through the medium of these products, viz. milli, butter- 

 millv and cream. Nov/ I am not a pessimist in regard to this question. 

 I believe that such an accusation is made much oftener than there is any 

 reason for but I believe that there is a possibility of transferring these dis- 

 eases to different people and also to animals, and it is w^ell in this connec- 

 lon to consider pasteurization as one of the the effects of preventing this 

 You know that Denmark passed their pasteurization law I have referred 

 to, to improve the sanitary condition of the cream, milk and butter- 

 milk and butter. 



Now I do not want you to understand me to say that butter will 

 carry these different diseases. Butter is quite as poor a medium as we 

 know of for retaining and carrying these diseases, but the cream or 

 buttermilk might contain germs of these diseases. Of course we all 

 know that a sour substance of any kind, especially of dairy products, 

 is not a favorable substance for those germs to thrive in. 



The fourth and last effect of pasteurization of cream is that it tends 

 to improve the creamery operator. Now that may seem a strange 

 statement to make, but it is true nevertheless. If a man is going to 

 make pasteurization a success, he must be well informed; he must 

 know something of the properties of cream, butter and milk and he 

 must know something about the principles upon which a pasteurizer 

 works. In short he must know more than the creamery operator who 

 does not pasteurize his cream. It stands to reason, that if a man 

 understands pasteurization in a creamery he has got to be above his 

 position. We never saw a successful man yet below his profession; a 

 successful man is always above his profession. If it requires greater 

 skill and greater knowledge to make use of pasteurization, then we 

 are not only elevating the business continuously but we are elevating 

 the man as well who is behind the business, and I think we may 

 argue that pasteurization is a good thing from that one standpoint alone. 



Now the effects of pasteurizing cream that I have already mentioned 

 apply, of course, to the different qualities of cream, but it is not always 

 that we can get successful results by pasteurizing the different qualities 

 of cream. Centralizing plants are at the present time pasteurizing the 

 cream, whether sour or sweet. It does not matter what condition it 

 is in, it is run through the pasteurizer. There is a certain quality of 

 sour cream which does not pasteurize very well. I have seen cream 

 go through the pasteurizer and in perfectly good condition when it 

 started at one end, and came out at the other just as lumpy and 

 slimy as any cream could be. That is a poor condition to have, when 

 the curd coagulates, it envelopes a good deal of fat; as a consequence 

 we are going to lose a great deal in the buttermilk. I have seen 

 some of that butter mi\k test as high as '3 per cent fat. This is due 

 to the fact that this thin cream sours, coagulates and holds a lot of 

 the fat in the curd and when we are churning it we do not get the fat 

 out. it stays in the , buttermilk. Now there is a tendency, when we 

 pasteurize cream containing less than 28 per cent fat, for the curd to 

 coagulate during the process of pasteurization. Coagulation does not 



