9 Sept., 1907. J Pasfcnrisiiig Home Separator Cream. 



5-'7 



and can be churned cleanly two degrees higher than' the non-pasteurised. 

 This would be a considerable item in the output from a big factory in 

 regard to refrigeration. 



There are two things that we must keep in mind, one is that milk 

 sugar, from the breaking up of which lactic acid is formed, does not 

 according to Richmond disappear in milk or cream in the same ratio as 

 lactic acid makes its appearance, and the other is, as stated before, the 

 reduction in aciditv during pasteurisation. 



To summarise, factories which have heating and cooling power at 

 command, and are troubled with irregular quality, should have no hesita- 

 tion in inaugurating this system, but unless temperatures are under control, 

 and care exercised in the making of the starter, the work is best left 

 undone. 



There is another stand- point from which managers should look at this 

 system. If as we are given to understand, pasteurisation is going to 

 make so great an improvement that jd. per lb. more can be obtained, and 

 ii being recognised that considerable improvement must be made in many 

 of our co-operative factories with regard tO' appliances and fittings before 

 they attempt pasteurisation, managers, would, I think, do well to move 

 tr^eir directors towards this much to be desired end. One more advantage 

 which would tend towards helping co-operative factories in the country 

 is, that with uniformitv and a id. per lb. higher price, they could 

 compete on more advantageous terms for supplies. In conclusion, I will 

 state mv opinion of the system. Given proper pasteurisation and reason- 

 able delivery of cream to factoiies, and with the use of pure cultures and 

 fibsolute cleanliness, we have the solution of the home separator question 

 with regard to the greater proportion of material received at our country 

 butter factories. If, as I believe, a better keeping article which meets the 

 taste of the British buyer can be produced, this must react to the benefit 

 o\ the industrv, and also of the producer, who, once he finds it will pay 

 him to deliver to factories more often will assuredly do sO', and thus do 

 ids share to remove what I stated at the beginning of this paper to be the 

 greatest fault of our home separator butter, viz., its irregularity of flavour 

 from day to day. 



