48 CO-OPEEATION IN DANISH AGRICULTURE 



1891. The proportion of estate and co-operative dairies which 

 had introduced the method was : — 



For the year 1892 

 1893 

 1894 

 1895 

 1896 

 1897 



In other words, in the course of six years this new method 

 had been almost universally adopted by Danish dairymen. 

 Not only that, but it was found that the butter from the dairies 

 which did not pasteurise their cream was very much inferior 

 in quality to that from other dairies, a result which corresponded 

 to the awards given at the butter shows held by agricultural 

 societies. 



The temperature at first recommended for pasteurising 

 cream was 71° C. (100° F.). Practical experience in the dairies 

 has gradually led to the use of higher and higher temperatures. 

 In connection with a series of local butter shows at which about 

 170 dairies exhibited their butter every ye^r, the managers gave 

 information as to the temperature to which each of them had 

 heated the cream. The average of these temperatures shows a 

 yearly increase, viz. : — 



For 1894 the average was 74° C. (105° F.). 



'" „ 78°C. (173^r.). 



„ 78°C. (173°F.). 



„ 80°C. (177°F.). 



„ 83°C. (18rF.). 



„ 87°0. (18S°F.). 



And it was found every year that the averagfij;^mperature for 

 the prize butters was higher than the average for all the butters 

 of that year. 



Quite voluntarily and solely for the purpose of improving 

 the quaUty of the butter a new practice had been introduced 

 in almost every Danish dairy, involving heating the cream to at 

 least 82° C. (180° P.), for the purpose of destroying the microbes 

 present, of which some would otherwise have exercised an 

 injurious effect on the flavour of the butter. Skim milk was 

 generally heated to even higher temperatures, 88° 0. (190° F.) 

 to 90° C. (195° F.), in order to make it keep sweet. 



