HTSTORY AND DEVELOPMENT 23 



mable benefit of all branches of the dairy industry and of man- 

 kind in general. 



Other Inventions Assisting in the Development of the But- 

 ter Industry. The closing years of the nineteenth century and 

 the beginning of this century have witnessed numerous addi- 

 tional inventions and improvements of creamery equipment and 

 methods, which have been of great service to the butter manu- 

 facturer. 



Some of the more important of these are the introduction 

 of pasteurization and of the use of pure cultures of lactic acid 

 bacteria, first advocated by Storch of Copenhagen, Denmark, and 

 by Weigmann of Kiel, Germany, in 1887, the American invencion 

 of combined churns and workers, such as the Disbrow and Sim- 

 plex in the early nineties, and later the Victor and Perfection 

 and modifications thereof; the invention of artificial refrigera- 

 tion, improvement of efficient refrigerator service on transpor- 

 tation lines and the rapid development of steam roads arid elec- 

 tric interurban lines furnished further important facilities that 

 helped to make possible the rapid growth of the creamery 

 industry. 



Cream ripening by the use of pure culture starters of 

 lactic acid bacteria was accepted and taken up rapidly by the 

 American creamerymen, while pasteurization of cream for but- 

 termaking was accepted with considerable reluctance and has 

 become fairly general only within the last decade. Today the 

 great bulk of creamery butter is made from pasteurized cream 

 and in some states legislation has been enacted requiring the 

 pasteurization of all cream for buttermaking. 



Influence of Dairy Research, Dairy Instruction and Dairy 

 Control. In the progress of the butter industry and other 

 lines of dairying the Federal and State Agricultural Experi- 

 ment Stations, the dairy schools and other educational forces 

 and the law-making and enforcing agencies must be considered 

 as large factors. Much valuable experimental data has been 

 produced in this country and abroad which has greatly assisted 

 the creamerymen in improving their methods, in abandoning 

 faulty processes, in reducing the cost of manufacture, in guarding 



