63 



FILTERED WATER AND LONG KEEPING BUTTER. 



I have again and again emphasized, that the pasteurizing of the 

 cream for buttermakers is only to be recommended. ( 1 ) At cream- 

 eries where, in spite of all precautions, the milk delivered is " off" has 

 weedy or other bad flavors. (2) At creameries where it is known 

 that the butter is to be exported or even held for long cold storage. 

 While there may be exceptions to the last, I am sure that all butter 

 for export should be made from pasteurized cream. 



Then, and then only, can we hope to work up a reputation for 

 clean, pure flavor combined with uniformity, which is a 11= important 

 on the world's market. 



It is not my province here to treat buttermaking, but must em- 

 phasize the futility of pasteurizing the cream, if the butter afterwards 

 is washed with any kind of water, a custom which I regret to say ob- 

 tains generally. 



If the water supply comes from a deep drive well it may be safe- 

 ly used, but in all cases it would be money well spent for any cream- 

 ery to have it analyzed chemically and bacteriologically. 



Where the water comes from shallow, open wells, or is pumped 

 from creeks or rivers, it should always be boiled or filtered, at least 

 all that is used for rinsing the cream vat, the churn and the butter 

 worker, as well as for washing the butter. 



Fig. 67. 



