Pasteurization. 44 1 



of the doubtj aud are retained, and there is still the possibility 

 of milk from that herd containing tubercle germs. Dr. Koch tells us 

 that bovine tuberculosis is not transmittable to man, but his theory 

 has been disputed by many investigators. By proper pasteurizing 

 of milk, the immunity desired is sure and certain, and the sooner it 

 is adopted the better will it be for the general health of the community. 



Pasteurizing at the Butter Factory- 



As regards the beuetits of pasteurization from the butter factory's 

 standpoint, there is much to recommend it. Pasteurizing may be 

 likened to a farmer tilling his ground well ; he tries to kill the weeds, 

 but there are still the seeds left. However, if the soil is well 

 prepared, the pure selected wheat, when sown, if the conditions are 

 favourable for the growth of this crop, will very soon grow up and 

 choke the weeds, and prevent them from developing. As it is in the 

 wheat paddock, so it is in the cream vat. By pasteurizing we clean 

 the cream of undesirable bacteria or weeds that are in a growing- 

 state, leaving little but their seeds or spores. To this cream is added 

 the good seed, the pure culture or starter which contains bacteria in 

 an actively developing condition, and which grow and develop in the 

 pasteurized cream before the spores of the weeds are able to germinate 

 and grow, which insures a good, clean crop of butter flavour. 



Some managers maintain that you can improve your butter with 

 the pure cultures, without previously pasteurizing. This can be, but 

 it is like sowing good wheat in untilled ground, the wheat may beat 

 the weeds in growing, but the weeds are more apt to overpower the 

 wheat. The same with the pure culture, the bacteria in the raw cream 

 may be too powerful for the desirable ferments in the culture, by 

 chance possibly the culture ferments may rule the roost. 



Pasteurizing improves the flavour of butter, making it clean and 

 sweeter, which, for the British market, is most desirable. It improves 

 the keeping quality, which is the strongest point in favour of 

 pasteurized butter ; it will keep about double the length of time of 

 raw cream butter. The latter has generally a higher aroma, but this 

 is incompatible with long-keeping quality. Pasteurized butter has 

 not such a high aroma, but it retains its original flavours for a much 

 longer period. 



From the buttermaker's standpoint everything is in favour of 

 pasteurization. The best of buttermakers will admit that they have 

 control over every detail of buttermaking, except the most important 

 part, viz., the ripening of the cream. He can control separating, 

 cooling the cream, churning, and working the butter. Not so in ri- 

 pening cream. Raw cream contains several different species of 

 bacteria, but what species the buttermaker has no means of knowing, 

 and it is only when the cream is ripe, or the butter made, that he finds 

 out whether the cream did contain something injurious. There is, 

 however, little satisfaction that way. 



