184 PASTEURIZATION 



ing the livestock interests of the country against the spread of 

 infectious diseases among young stock and hogs fed on skim 

 milk and buttermilk returned to the farm. 



Increases Economic Efficiency of Dairy Industry. For the 



reasons above indicated, pasteurization has distinct economic 

 value. Through improving the flavor and keeping quality of 

 butter, pasteurization stimulates the appetite and demand for 

 butter; it assists the creamery in securing a satisfactory price 

 for its product and protects it against heavy losses caused by 

 the development of costly defects of butter made from contam- 

 inated raw cream. The increased demand for the improved 

 product, accompanied by better prices, and the elimination of 

 serious loss due to specific butter defects, in turn, enable the 

 creamery to offer to the farmer maximum prices for his butter 

 fat, to increase his profits and thereby to stimulate the produc- 

 tion of milk and cream, and indirectly to improve the fertility 

 of the soil. 



Through destruction of disease germs pasteurization safe- 

 guards the physical welfare of the consumer and minimizes the 

 danger of heavy losses of livestock due to epizootics resulting 

 from the feeding of infected cream-cry bi-products to farm 

 animals. 



The improved quality of butter made from pasteurized cream 

 and the guarantee which such butter offers the consumer, as a 

 product wholesome and free from germs of disease, are the most 

 forceful weapons the dairy industry possesses in its never-end- 

 ing struggle against competition with foreign butter and butter 

 substitutes at home, and in its efforts to establish permanent and 

 satisfactory markets abroad. 



Essential Conditions for Successful Pasteurization, Many 

 butter buyers are looking upon butter made from pasteurized 

 cream with disfavor, claiming that such butter lacks the desired 

 flavor, open grain and "live" body of raw cream butter. And it is 

 a fact that some butter made from pasteurized cream has marked 

 defects in flavor and in body. In the great majority of these 



