FOURTH ANNUAL YEAR BOOK — PART V. 313 



as Mr. Kieffer, but what we need is more of them, and at the same time, 

 as they are instructors, they should have the power to discharge any 

 incapable butter-maker and debar him from a position in an Iowa cream- 

 ery until he could be recommended by the dairy school. This would 

 surely. have a tendency to furnish our creameries with better butter- 

 makers and a final result will be a higher standard of the Iowa butter. 



DISCUSSION. 



Mr. Anderson : I would like to ask M:r. Mortenson the 

 cause of the easier incorporation of water in butter from pasteur- 

 ized than from raw cream. Why is it easier? 



MIr. Mortenson : That was not my statement. In Denmark 

 they claim it is easier. You can incorporate more moisture in 

 pasteurized cream butter than in raw cream butter. Without 

 taking into consideraticjn that pasteurized cream really has to be 

 .cooled a good deal more than the raw cream in order to arrive 

 at the same result, and I do not believe that is the way we in- 

 crease our overrun. I think, as Professor McKay has stated, you 

 can get an enormous overrun for either pasteurized or raw cream 

 and pasteurization has nothing to do with it. 



Mr. Anderson : Does this pertain to pasteurization of sour 

 cream ? 



Answer: No; it does not. What I have taken here is sweet 

 cream. I have not considered pasteurization of soiu" cream, and 

 if you are pasteurizing your sweet cream and handling it prop- 

 erly, you will not have any greater loss than from raw cream; 

 but you will if you are pasteurizing- sour cream, for the difference 

 will not be so great. We have conducted a number of experi- 

 ments along that line, taking the same cream, pasteurizing some 

 part of it and leaving the other raw, then churned it. From the 

 raw cream we generally got the loss in Inittermilk down to .05 

 per cent, and from the pasteurized the loss about .2 per cent. 

 We find there is always a little more loss in that case, but that 

 ^vas cream containing between thirty and forty degrees of acidity. 



Mr. Grant : Do you think you could avoid some of that 

 loss by churning pastein^ized cream at a lower temperature? 



Answer : I do not believe you cotild. We have churned it 

 at a low- temperature, which took nearly an hour to have it fin- 



