At first the Danish creameries, 90 per cent, of which pas- 

 teurize; kept within the limit of 170 deg., but, in order to check 

 tuberculosis, a law was enacted that all skim milk and buttermilk 

 not used for cheese, should be pasteurized and the temperature 

 of 185 deg. (later only 180) was deemed necessary for the con- 

 tinuous heaters. 



Before passing the law experiments were made by the gov- 

 ernment expert with heating the cream (out of the same lot) to 

 167 and 185 deg. Out of nineteen cases, the judges found the 

 butter from the cream heated to 185 deg. better in eleven, equal 

 in six, and poorer in three, and though the variation v^as but 

 small, the high heat showed the best keeping quality. 



Other tests were made comparing 167 with 190 deg. Here 9 

 were better, 4 equal and 6 poorer from the high temperature, but 

 in the second judging n were better, 6 were equal and 2 poorer. 

 The cooked flavor was observable at first, but disappeared in a 

 few days, but great stress is laid upon quick cooling. It may 

 here be in order to sound a warning note as to the keeping of 

 utensils clean when pasteurizing. If it is not done and if a film of 

 casein is allowed to form, not only is the efficacy of the ap- 

 paratus reduced, but a distinct unclean taste is imparted to the 

 butter. The fact that this film is daily pasteurized does not help, 

 nor indeed must pasteurization be deemed a panacea for dirty, 

 tainted milk. 



Do I advise pasteurizing for our creamery butter? For ex- 

 port, YES, most emphatically ; for home trade, No, not if it is to 

 be sold at once; the extra expense and trouble and the slightly 

 reduced yield (which may be estimated to increase the cost of 

 making from ^ to I cent per pound) does not pay in a market 

 that does not seem to appreciate the value of uniformity to that 

 extent. 



But if it is to be kept in cold storage or if we look to the 

 future general good of the American Dairy Industry I have to 

 say yes here also, and hope for its general introduction. 



