248 MODERN DAIRY PRACTICE. 



and he should be especially instructed to guard against the 

 heating of the tubs. The latter ought not to be taken 

 from the wagon too early and should preferably go directly 

 from the wagon into the refrigerator-car. 



Extractor Butter. The extractor butter will contain 

 but few bacteria if the milk from which it is made was 

 produced under proper conditions of cleanliness. Besides 

 the advantages of the separation of the milk, the chances 

 of infection of the cream are lessened to the greatest ex- 

 tent possible. It is a sad fact, however, that the short- 

 comings of the extractor seem to have prevented its general 

 applicability up to the present time. It cannot, of course, 

 be used for the manufacture of sour-cream butter; the 

 sweet-cream butter made by the extractor seems to have a 

 tendency to softness and a high buttermilk content. 

 " Paris butter" made by means of the extractor from thor- 

 oughly pasteurized cream is, on the other hand, in rny ex- 

 perience, of the highest quality. I have not been in position 

 to make any investigation of the keeping qualities of the 

 extractor butter. 



The Radiator * is another machine by means of which 

 the milk can be made directly into butter (see Fig. 30). It 

 is manufactured by Aktiebolaget Radiator, Stockholm. 

 This apparatus, which I have had occasion to test criti- 

 cally, has proved considerably better adapted to satisfy 

 the demands for good sweet-cream butter possessing 

 firmness and good flavor than can the extractor. The 

 pasteurized milk is separated at pasteurizing temper- 

 ature, by which method a good yield and close sep- 

 aration is obtained; the cream is, immediately after the 

 separation, cooled in the apparatus to ordinary churning 



* Author's addition to the present translation. 



