136 CREAMERY BUTTER MAKING 



pasteurizing. With the indirect method as with the 

 direct, either Hve or exhaust steam, or both, may be used. 

 Cooling Undesirable. While coohng the skimmilk 

 has some advantages, these are more than counter- 

 balanced by the expense necessary in doing this and by 

 losing the sterilizing effect of the hot milk on the cans. 

 The danger from tubercle organisms cannot be eliminated 

 by placing (cooled) pasteurized skimmilk in cans con- 

 taining residues of the original, infected milk. 



Handling Buttermilk. To insure a just distribution 

 of buttermilk at creameries it is necessary to either weigh 

 or measure it out to the patrons. The long cylindrical 

 can, X, shown at. the left in Fig. 30, illustrates a very con- 

 venient and satisfactory measuring device. The measur- 

 ing is done by means of a long hollow shaft, N, which 

 consists of two boards between which a pointer, M, is 

 made to slide. Attached to the pointer is a string which 

 passes over pulleys, O and P, and ends in the buttermilk 

 can where it is attached to a wooden disc floating on top 

 of the buttermilk. As the buttermilk flows into the can 

 the disc rises, causing the pointer to sink in the shaft. 

 Marks on the shaft indicate the number of pailfuls 

 measured out. 



Where milk or cream is infected with tubercle organ- 

 isms, the butter and buttermilk from the same will also 

 be infected. To eliminate the danger from these sources, 

 all cream should be pasteurized for buttermaking, and 

 fortunately this is the prevailing tendency. Buttermilk 

 can not be pasteurized as successfully as skimmilk, 

 because the high temperature necessary will tend to cause 

 the curd to separate. 



