FOREIGN BUTTER- MAKING. 133 



time steam centrifugal separators are employed in all parts of 

 the country by large proprietors and farmers. The dairies are 

 either run by landowners who buy up milk from small farmers and 

 occupiers (F&llcsmalkcrier\ or co-operative societies (Andds- 

 malkerier) are formed by the farmers themselves for the pur- 

 pose of establishing factories, to whicli the milk is consigned 

 by the shareholders and made into butter. 



" The centrifugal separator is now to be found in almost 

 every dairy in Denmark, but in some few instances creaming is 

 still carried out by the ice and cold-water processes. It has 

 been found that very appreciable deficiencies in the yield of 

 butter might arise if the cream was not immediately cooled to 

 from 46 to 56 Fahr. after separation. 



" Bacterial preparations for souring cream are said to be used 

 with advantage in a few dairies, but they have not yet found 

 general application in Denmark. M. Boggild states that it is 

 becoming more and more recognised that the quality of the 

 butter depends largely on the souring of the cream. In those 

 cases where the cream cannot be allowed to stand and get sour, 

 the cream is soured by the addition of butter-milk, or cream 

 reserved for that purpose from the previous day. 



" A preparation known as ' new sour ' is now largely used for 

 souring the milk." (Cream is here, no doubt, meant.) " It is 

 generally made by exposing cream, half-skimmed milk, or new 

 milk to such a degree of heat as is considered sufficient to 

 develop the souring processes. M. Boggild urges the necessity 

 of keeping the souring uniform from one day to another, other- 

 wise the butter will vary on different days. 



"Experience has shown that uniformity in quality seems to 

 be best obtained by using as a souring medium the butter-milk 

 produced in the dairy. The use of ' new sour ' is recommended 

 in those instances where the quality of the butter is unsatisfac- 

 tory, and especially where the milk comes to the dairy in various 

 conditions as regards freshness, purity, and flavour." 



The term "ripening," as used in England, is practically 

 equivalent to that of " souring," as used in Denmark ; but the 

 souring in the latter country appears to be introduced into the 



