156 CREAMERY BUTTER MAKING 



ported in the I5th Annual Report of the Wisconsin Ex- 

 periment Station. In two samples of milk reported the 

 bacterial content per cubic centimeter was as follows : 



Unpasteurized 9,095,000 



Pasteurized 661,000 



Unpasteurized : 9,780,000 



Pasteurized 600,000 



From these results it will be seen that the efficiency of 

 the Reid pasteurizer as a germ destroyer is very marked. 



One objection that has always been raised against 

 separating rnilk at the pasteurizing temperature is that it 

 will quickly clog the separator. While this is undoubt- 

 edly true with very ripe milk, our results with a De Laval 

 separator have shown that little or no trouble is experi- 

 enced from clogging when the milk does not contain over 

 .2% acidity. 



A word with regard to the steam engine. It has been 

 the custom heretofore to place the engine in the same 

 room with the boiler. This is undesirable because of the 

 coal and flue dust settling in the bearings of the engine. 

 The engine should be placed in the creamery room and 

 as near as possible to the boiler. If all steam packings are 

 properly attended to and the exhaust steam from the 

 cylinder properly conducted away, the engine will not 

 give rise to any "oil 'smell" that would be objectionable 

 in a creamery. 



5. Location of Refrigerator and Ice House. It is 

 a great mistake to have the ice house detached from the 

 creamery. Where this is the case much unnecessary 

 labor has to be performed in filling the refrigerator. The 

 ice house and refrigerator should adjoin with only a 

 well built wall between them. 



