290 IOWA DEPARTMENT OF AGRICULTURE. 



possibly thirty or sixty days, but we will have this auditing done 

 as soon as possible and every one in the country will be notified 

 of their findings when they have examined the accounts. 



We will have our last meeting this afternoon. We will have 

 the president of our Memorial University in place of Governor 

 Cummins, who is ill and can not be here. We will also have 

 Professor Frazer, of Illinois. This will give us one of the best 

 programmes we have had during the convention, and we want 

 an audience, if possible. 



The meeting will now stand adjourned until 1 :30 o'clock p. m. 



PASTEURIZATION OF HAND SEPARATOR CREAM 



PROF. C. LARSON, AMES, IOWA, 



Mr. President, Members of the Iowa State Dairymen's Convention^ 

 Ladies and Gentlemen— This subject of pasteurizing hand separator cream 

 is a new one, but nevertheless important. It is seemingly uppermost in the 

 minds of progressive creamery operators. Comparatively little experi- 

 mental work has been conducted along this line. Knowing that several of 

 the large central creamery plants in this State, as well as in other western 

 states, were conducting experiments along this line with a view of obtaining 

 economical results, I wrote, to them for information. The managers of 

 these difiEerent creamery companies kindly furnished me with a great deal of 

 valuable information, for which I am grateful. This information, my own 

 experience, together with results obtained in experimental work at our Iowa 

 Experiment Station at Ames, at the Michigan, Wisconsin and other stations, 

 form the basis of what 1 have to say of this subject. 



A few years ago the term hand separator cream was hardly known in the 

 State of Iowa. At the present time it is almost a household word. Accord- 

 ing to the State Dairy Commissioner's Report, in 1898 there was not quite 

 one thousand hand separators in this State. At the present time the number 

 of hand separators has reached nearly twenty thousand. This proves that 

 there is a great deal of hand separator cream to be handled in this State. 



It is well known, and an accepted fact, that at the present time the hand 

 separator cream is inferior in quality . All dairymen and creamery operators 

 agree that eflforts should be exerted toward improving the present quality of 

 hand separator cream. There are two ways in which hand separator cream 

 may be improved: 



First, improving the cream on the farm by means of preventing contam- 

 ination and keeping it at a low temperature. 



Secondly, by treating the cream at the creamery according to special 

 methods, thus applying a cure, while the methods mentioned in the first 

 case would be applying preventives. 



