146 CREAMERY BUTTER MAKING 



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. Many of the leading and champion butter makers 

 of the United States, are the firmest advocates of pasteur - 

 ization. Creameries all over the country are now turn- 

 ing their attention to pasteurization and the general 

 adoption of the system in America can only be a matter 

 of time. Indeed a large percentage of the creameries in- 

 cluding some of the largest in the world, are now making 

 butter exclusively from pasteurized 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- 



