1 86 CANADIAN DAIRYING. 



it has done for Danish buttermaking it will do for 

 Canadian. 



In dairy work, pasteurization means heating the 

 milk or cream to a temperature between 140 and 185 

 degrees, and afterwards cooling the product. 



The system has been followed in the dairy depart- 

 ment of the Agricultural College, Guelph, since 1895, 

 with a marked improvement in the quality of the 

 butter, especially in the winter time. When the milk 

 or cream is in perfect condition there is no benefit 

 from pasteurization, but this seldom occurs in ordi- 

 nary creamery practice. 



We commenced heating the cream in shot-gun 

 cans set in a tank of hot water. The cream was 

 stirred until it came to the desired temperature, then 

 it was removed from the tank and allowed to stand 

 for about twenty minutes, when it was cooled to 

 ripening temperature. As this method involved a 

 great deal of labor, we next used a channel heater 

 especially constructed for heating cream by means of 

 hot water. This plan gave very good satisfaction, 

 but the cream was exposed to the air during the 

 heating, and the heater was difficult to clean. We 

 next purchased a continuous pasteurizer for milk and 

 the results were more satisfactory. The first machines 

 of this class were badly constructed mechanically and 

 gave considerable trouble. They are now much im- 

 proved, although the best continuous pasteurizers 

 come from Denmark and Germany. 



Pasteurizers are of two general classes continuous 

 and discontinuous. Pasteurizers which take the milk 



