8 Jan., 1907.] Impressions of Denmark. 49 



IMPRESSIONS OF DENMARK. 



/. G. McMillan, N.D.D., Cheese Expert. 



The first place I visited in the Danish capital was thatJ of the Maypole 

 Dairy Company, which does a large trade in Danish butter, shipping as 

 much as 300 tons per week for its London business. I there met Mr. 

 Vincent, the Danish director of the company, and asked his opinion upon 

 ^^ustralian butter. He said that his company was using a great deal of it 

 in England, Ijut was seriously considering discontinuing its use, due, he 

 said, to the irregularity of the quality. It was pointed out to him that 

 our good Australian brands were famed for uniformity, and that his com- 

 pany could not have secured our best butter. He further added that 

 if his firm could depend on uniformity a great deal more of Australian 

 butter might be sold bv them. He was also of the opinion that it would 

 be more to the interest of Australia if some butter were kept on the British 

 market all the year round. "Why," he exclaimed, "look at Denmark. 

 The largest output per week is 35,000 cwts., whilst the lowest is 28,000 

 cwts." These remarks show that the Danish dairyman caters for the 

 English market requirements in regularity of supply, which is worthy of 

 copy and consideration by all interested in Australian dairying. 



The next visit was paid to Mr. Svennigsen, of the Alpha-Laval Com- 

 pany, who was good enough to obtain permission for me to visit the 

 buildings of the Danish Milk Supply Company. This company started 

 operations in 1900, the object being to supply milk and cream to the 

 public, guaranteed pure. Both are bottled and corked in the dain*. The 

 milk is obtained entirely from stock which are under the control of the 

 company's veterinary surgeons, who not onl}" regard the state of health 

 of the animals, but also see that there is cleanlinessi in milking and that 

 the quality of feed is good. The company pays a little more to suppliers 

 for complying with these conditions ; in fact, . only milk from such is 

 accepted. Yet, though these conditions are enforced, offers from would-be 

 suppliers are continually being received. This system shows how cleanli- 

 ness combined with keen inspection pays. 



Immediately after being drawn from the cow the milk is run over 

 coolers, by which process it is well aerated. As soon as the milk arrives 

 at the company's dairy the contents of each can are thoroughly examined. 

 A little of the milk is taken from the can intO' a bottle, to the contents of 

 which is added a little white brandy. If coagulation takes place when thus 

 treated the milk is either sent back to the farm or churned ; the farmer, 

 however, only gets; a low figure for such milk. If the milk is satisfactory 

 it is emptied into the weighing machine and put into tanks, then filtered, 

 heated to 194 degrees Fahr., and cooled down to 39.2 degrees Fahr. The 

 machines in which the pasteurizing is done treat about 2,000 gallons per 

 hour. After the pasteurizing process and cooling, the milk is run into 

 a large tank, and thence intO' syphons, from which the bottles are filled. 

 The milk is then sent in the company's own carts to the -customers. 



The most important process that the milk is subjected to is the pas- 

 teurization, which is bv law made compulsory in all the co-operative dairies 

 of the country, in order to prevent the spread of tubercular and other 

 infectious diseases. That is why the attention of the Danish Milk Com- 

 pany has been centred on this special point. Particular care is taken not 



