Be port of the Dairy Expert. \)\, 



analysis, all of wliieli, with two exceptions were contaminated to a 

 greater or less extent, and therefore unfit for the making of a <»-ood 

 keeping quality of butter. 



The tests were made by Dr. Howell, Chemist for Agriculture, and 

 ir is evident that a very great proportion of the water now used slumld 

 be sterilised by filtration, or heating, or both. Three yeai-s ago many 

 butter factories installed high pressure filters for the treatment of all 

 water required for the rinsing of cream-cans and utensils, and the 

 washing of butter. When in good working order these filters perform 

 their work efficiently, but to keep them in good working condition 

 regular attention is required. Where batteries are changed daily, or 

 oftener when necessary, and sterilised before use each time, good 

 results have been obtained. At many places where installations exist 

 it is not uncommon, however, to find unfiltered water used extensivelv. 

 Sometimes even the filters are only worked nominally, one (jf the 

 battery candles being broken. 



There are a few good filters on the market but the risk of careless 

 use has been shown by experience to be very great. The Salvator 

 steriliser, an apparatus recently introduced solves the problem of 

 water sterilisation. The water is heated under pressure, and without 

 ebullition to a temperature of 230 degrees Fahr., then automatically 

 cooled to within a few degrees of its original temperature. Tests 

 made of Avater so treated demonstrate its absolute sterility. 



A modification of this system was adopted at some butter factories 

 in the shape of a pipe within a pipe, the inner one being ^ inch and 

 the outer \\ inch. About GO feet of tubing is necessary between 

 supply tank and boiler, and 40 feet of h inch copper piping aljove the 

 water level inside the boiler. The water passes through tlie i inch 

 ])ipe to the boiler, and thence through the copper tubing, and on 

 emerging, is connected with the \\ inch pipe. In this way the water 

 exchanges temperatures and saves fuel. In practice, it was discovered 

 that the lime and magnesia contents of certain waters were so great 

 that the precipitation on the inside of those appliances entailed the 

 necessity for frequent cleaning. Lower temperatures were tried to 

 escape this accumulation of deposits and yet destroy all organisms. 

 In one instance the water was sterilised at a temperature of 175 

 degrees Fahr., so the question naturally presented itself whether 

 the ordinary pasteurising and cooling appliances used in butter 

 factories might not serve the purpose, but an installation of this kind 

 was not a success. 



Efficient filtration or heating to 230 degx'ces Fahr. will stei-ilise 

 water but of the two methods heating, as described, yields more satis- 

 factory results, and should be adopted by all butter factories having 

 doubtful or bad water supplies. 



Butter Boxes. 



A great deal has been said recently about the supply of butter 

 boxes. Already factory companies are securing a stock for the 



