310 IOWA DEPARTMENT OF AGRICULTURE. 



hand separator cream arrive in good condition. They generally oppose 

 the system until they are aware of the fact that they must either accept 

 hand separator cream or close their creameries. Whenever the hand sep- 

 arator is trying to work its way into a certain territory the most sensi- 

 ble policy for the creameryman to adopt is to have the system general- 

 ized as soon as possible. This prohibits his patrons from patronizing 

 other creameries. It makes it possible to have routes organized and have 

 she cream delivered as often as the milk, and finally if the creameryn.an 

 is putting out the machines he will have better opportunity to explain 

 to the farmers how to operate them and how to care for their cream. 

 It is important to remember that cream, especially that rich in fat, ab- 

 sorbs odors and taints more readily than milk and must therefore be 

 kept in a room where the atmosphere is pure. If care is taken in this 

 respect it is evident that a farmer can more easily take care of ten 

 pounds of cream than of one hundred pounds of milk. It takes 

 only a small amount of work to cool ten or fifteen pounds of cream to a 

 temperature of about fifty degrees Fahrenheit, and we all know that the 

 temperature has great influence upon the keeping quality of milk. 

 According to Doctor Conn, the bacteria may at fifty degrees Fahrenheit 

 multiply only five fold in twenty-four hours, while at seventy degrees 

 Fahrenheit they may multiply seven hundred fold. 



As soon as the milk or cream has been received at the creamery it 

 should be thoroughly pasteurized so as to check any further activity ot 

 the fermentation present. Perhaps there is no way in which the Iowa 

 butter would be improved more readily than by having a State law to 

 the effect that all dairy products must be pasteurized. Pasteurization 

 is undoubtedly going to be the main step toward improvement, and if 

 the State authorities would take this matter in hand and make pasteur- 

 ization of milk and cream compulsory, then the Iowa butter will gain 

 much in reputation and be in such demand that it ought readily to sell 

 for from one half to one cent above the butter sold from our competitive 

 states, and like the Danish butter, which is noted in Europe for its excel- 

 lence, so would the Iowa butter be noted in this country as being supe 

 rior to any other butter produced. 



Pasteurization improves the flavor and enables us to make a uniform 

 grade of butter possessing keeping qualities. These are the main quali- 

 fications which the consumer^ or butter dealer expects the butter to pos- 

 sess and as long as there is butter sold these will always be the prin- 

 c'ipal requirements made by the buyer. Furthermore, pasteurization 

 prevents the spread of contagious disease, which is of greater impor- 

 tance than often realized. 



The main reasons why the Iowa creameries are so slow in adopting 

 pasteurization are that this operation is considered to involve extra 

 expense without any assurance of a higher return for the product, the 

 butter-makers are often less familiar with pasteurization than they 

 ought to be; they have heard from others that it causes greater loss in 

 the buttermilk and thereby reduces the yield, and that the body of the 

 butter is injured, and of course they are well aware of the fact that Ui 

 order to be successful in making pasteurized butter it will be necessary 



