CREAMERY BUTTER MAKING 201 



much toward making Denmark the most noted butter- 

 producing country in the world. Practically all butter 

 produced in that country at the present time is made 

 from pasteurized cream. 



Pasteurized Butter in America. The growth of the 

 system of pasteurized butter making has been slow in 

 America up to within recent years. That pasteurized 

 butter possesses merits over unpasteurized has, however, 

 long since been demonstrated by American agricultural 

 colleges and private investigators. It remained, never- 

 theless, for our practical butter makers to place the 

 merits of this system beyond a possible doubt. During 

 the past two years most of the important prizes awarded 

 to butter makers have gone to makers of pasteurized 

 butter. M. Sondergaard and John Sollie, two cham- 

 pion butter makers of the United States, are the firmest 

 advocates of pasteurization. Creameries all over the 

 country are now turning their attention to pasteuriza- 

 tion and the general adoption of the system in America 

 can only be a matter of time. The Continental Creamery 

 Co. of Topeka, Kansas, one of the largest creameries in 

 the world, is now making butter exclusively from pas- 

 teurized cream. 



Why We Should Pasteurize. It must not be for- 

 gotten that the standard of American butter is becom- 

 ing higher year after year. Methods which only six years 

 ago produced a butter that fairly suited the general 

 market, are now obsolete and unsatisfactory. In il- 

 lustration of this may be cited the practice of using butter- 

 milk starters, or the use of no starters at all, in creamery 

 practice. The author has closely watched the careers of 

 several young men who, only a few years ago, had met 

 with a fair degree of success in ripening cream with but- 



