FOURTH ANNUAL YEAR BOOK — PART V. 311 



to take a term in the dairy school, and this will naturally have some 

 effect on the butter-maker's willingness to accept the new system. 



In regard to the extra cost involved by pasteurization, this will not 

 exceed one tenth of a cent per pound of butter where the whole milk 

 is pasteurized with live steam. By a very careful operator this expense 

 may be reduced to one fifteenth or even one twentieth of a cent per 

 pound. This expense can furthermore be reduced by using exhausc 

 steam. In many of the creameries they will be able to do all of their 

 pasteurizing with exhaust steam, and in that case the only expense' will 

 be the cost of the pasteurizer and co'oler. This expense is very small, 

 and a progressive creameryman cannot afford to consider that expense 

 if it will assist him in improving his product. When we have been able 

 to bring our butter up to a high standard it will soon be noticed by the 

 consumers and they will readily, pay a premium on quality. 



In regard to the other object'i'ons that are made against pasteurizn- 

 tion, they are all suppositions without being based upon reliable experi- 

 ments. We can do just as exhaustive churning from pasteurized as from 

 raw cream. In Denmark they even claim that pasteurized cream given 

 a better yield than raw cream owing to the butter's ability to retain 

 more moisture. The body of pasteurized butter is as nearly perfect as 

 any produced, providing it is not injured in churning or working. 



The cream, however, must be more carefully cooled before churning. 

 It is surely no objection that pasteurization will demand capable oper- 

 ators. A few creameries could well afford to introduce pasteurization 

 for that reason. When pasteurization of milk or cream is introduced 

 pasteurization or sterilization of watei used for the butter should not 

 be omitted. At the Iowa Experiment Station they have eliminated sev- 

 eral germs from water that cause the butter to deteriorate in quality in 

 a very short time. This makes it evident that the pasteurization or 

 sterilization of water is just as important as the pasteurization of the 

 cream. 



Pasteurization alone will not enable us to make a uniform grade of 

 butter, although, it is the first step toward it. W^hen the cream is pas- 

 teurized, from ninety five to ninety nine per cent of the germs are sup- 

 posed to be destroyed. Then by adding a good starter we obtain perfect 

 control of the fermentation in the cream, and by always keeping a uni- 

 form starter and ripening the cream uniformly we will always produce 

 butter of the same quality. This is almost impossible when the fermen- 

 tation already in the cream is not destroyed. Without the butter-maker 

 having good knowledge of the preparation of starters and the ripening 

 of cream he will find that pasteurization will be of no advantage to him, 

 but rather to his disadvantage. Aj good share of our Iowa butter is 

 spoiled because of the butter-maker's ignorance of starters and cream 

 ripening. The starter, if any is used, is allowed to be overripe and in 

 that case it contains active fermentation very undesirable in butter- 

 making. The cream is also allowed to be overripe and the result is 

 similar. The butter made from such cream will have a very poor fiavor 

 when fresh and when a few days old it becomes rancid. 



