442 



Agricultural Jovrnal of Victoria. 



Tlie people of Great Britain have now learned to appreciate the 

 virtues of pasteurized butter. They have acquired a taste for Danish, 

 owing to its general sweetness, and it behoves the dairyman of 

 Australia to follow]^ the example of the Dane. The sooner our factories 



Pasteurizer used in the Glenorniiston Factory, 



pasteurize and|use pure cultures, the better will it be for the dairying 

 industry ^because everything will then be under the buttermaker's control. 

 The Danes have shown us what really can be done, and if Australian 

 dairymen will only do likewise, we have nothing to fear. With proper 

 care at the source of milk supply and the factories, we can produce an 

 article second to none. Several factories in Victoria could be mentioned 

 which have had great trouble with their butter during the past autumn 

 and winter, and in which pasteurizing has been introduced with pro- 

 nounced success, even some of its most rigid opponents admitting to 

 the vast improvement its introduction has made. Some object to 

 pasteurization, because, they say, it coagulates the milk when it is a 

 little sour. Well, it may be said no sour milk should be taken, 

 not if it is merely turned. Some managers assert that it is as much 

 as their billet is worth to return milk. I think it is better for a man to 

 lose his position, than risk the losing of his reputation as a buttermaker. 

 I consider that the directors who would dismiss a manager for refusing 

 to take bad milk, are not fit to manage the business of a dairy company, 

 and are undoubtedly dangerous to the interests of the dairying 

 industry. Milk can certainly be kept sweet enough if the dairyman 

 is careful, and touching his pocket will make him so in a very short 

 time. 



