THIRD ANNUAL YEAR BOOK — PART IX. 573 



temperature." Actual experiments have been conducted by the experiment 

 station at Geneva. New York. Results there obtained with temperatures 

 from 175 to 185 degrees Fahrenheit were very satisfactory. According to 

 Dr. Bang of the Danish Experiment Station, the danger from the germs 

 of tuberculosis in the milk is removed by immediately heating the milk 

 to 185 degrees Fahrenheit, followed by immediate cooling. 



We are frequently asked is it advisable for a small creamery to make 

 pasteurized butter? The only one who can answer that question to any 

 satisfaction is the man who is buying the butter. If he wants to have 

 the product pasteurized and is willing to pay the extra cost, then it will 

 pay to pasteurize because the butter will always give better satisfaction. 

 It is a fact that the butter maker who is pasteurizing the cream has several 

 advantages over the one who has not. By pasteurizing the cream and adding 

 a starter he secures perfect control of fermentations, and he will be enabled 

 to make a uniform grade of butter. Of course it is neccesary that he 

 keep a good starter on hand all the time; he can never depend on luck the 

 way he often does when he is handling the raw cream. 



By pasteurization it is also possible to remove taints caused by the 

 foods consumed by the animal; also taints that have been absorbed by the 

 milk with unfavorable surroundings. Flavors or taints caused by bacteria 

 however can not be removed by heating. 



One point strongly in favor of this system is the keeping qaulity 

 which pasteurized butter possesses. If we desire to compete for the 

 foreign trade we must make pasteurized butter. A dealer in Montreal 

 informed me that he would willingly pay one cent more a pound for pasteur- 

 ized than raw cream butter. Another in Manchester, England, when show- 

 ing me one of his best makes of Danish butter said: "This is nearly per- 

 fect butter. You would probably want higher flavor, but we are a little 

 inclined to call that butter strong which the Americans pronounce high 

 on flavor." 



The requirements are gradually changing in this country. People 

 seem to like pasteurized butter very well after they have once tasted it. 

 One thing is evident, the American people, as well as the English, want 

 butter with keeping qualities, and no other kind meets the requirements 

 as well as pasteurized butter. 



i 

 Peesident : Prof. Eckles not being present we will pass on 

 to the next paper, "The Creamery Patron," by our assistant dairy 

 commissioner, P. H. Kieffer, of Strawberry Point. 



THE CREAMERY PATRON. 



P. H. Kieffer, Strawberry Point, Iowa. 



Mr. President, Members of the Iowa Dairy Association, Ladies and 



Gentlemen: Owing to the important subject assigned me, and I believe 



the most important subject of all, the creamery patron, I will, with your 



patient attention, try to partially discuss it. I wish I were able to impress 



