150 CREAMERY BUTTER MAKIXG 



3. Increases the keeping quality. 



4. Eliminates undesirable odors. 



5. Renders butter safe from disease germs. 



^lilk and cream always contain bad flavor producing 

 bacteria in varying quantities. The destruction of these 

 by the pasteurizing process and their subsequent replace- 

 ment by good flavor producing bacteria, must afford suffi- 

 cient proof for the first three advantages above mentioned. 



The keeping quality of the butter made from pasteurized 

 cream is so much superior to that from the unpasteurized, 

 that the author feels that the increased keeping quality 

 alone should warrant the general introduction of pasteuri- 

 zation in our system of butter making. 



Experience has also shown that there is nothing so 

 effective in eliminating bad odors from milk and cream 

 as the high temperatures employed in pasteurizing. High 

 temperatures in themselves tend to expel from milk or 

 cream undesirable odors so frequently present, especially 

 during the weedy season. When the high temperature 

 is assisted by the whirling motion to which milk and cream 

 are subjected in the pasteurizer, or possibly the separator, 

 the power of eliminating bad odors is materially increased. 



In regard to the advantage of pasteurizing cream to 

 safeguard butter against disease germs, it should be borne 

 in mind that when milk is infected with this class of 

 organisms the butter from the same will also be infected. 

 Thus it has been shown that not only will butter contain 

 tubercle bacilli when made from milk containing them, 

 but the bacilli retain their virulence in butter for a con- 

 siderable period of time. 



The danger from tubercle bacilli has recently caused 

 the Chicago board of health to pass an ordinance ex- 



