GOOD MILK AND CREAM IMPORTANT 205 



number. When the shipment of butter arrived in New York, 

 half was to be sold in the open market and the other half placed 

 in cold storage. Three 56-pound cubical boxes were also packed 

 from each churning; one of these boxes was shipped to London, 

 England, one to Liverpool and one to Manchester, for the pur- 

 pose of having the best English experts score and criticize the 

 butter. The butter sent to New York was scored before going 

 into cold storage, and it was rescored when it came out of storage 

 by Mr. P. H. Keiffer, who is generally recognized as an excep- 

 tionally good judge of butter. One of the authors was present 

 in New York when this butter came out of storage. Strange to 

 say, both the pasteurized and unpasteurized butter, after being 

 in storage between six and seven months, came out of storage 

 scoring as high as when they entered storage. Mr. Keiffer 

 remarked that it was the finest lot of butter he had ever seen 

 come out of storage at that time. No difference was found in 

 the English market between the scores of the pasteurized and the 

 unpasteurized product. One of the English judges scored some 

 of this butter 100, or perfect. Hence, its excellent quality, 

 whether pasteurized or unpasteurized, was due to the quality of 

 the raw material used. 



Cream of the character mentioned above is not available in the 

 average creamery. Many investigations have demonstrated 

 that pasteurization does produce butter of excellent keeping 

 quality. In addition to this, it entirely eliminates the danger of 

 transmitting disease to human beings or to animals. Veteri- 

 narians and scientists seem to be divided in opinion as to whether 

 bovine tubercle bacilli can be transmitted to human beings, 

 but the fact that tubercle bacilli have been found in a vigorous 

 condition in butter has a tendency to create a fear in the minds of 

 some people that such a danger exists. For this reason alone, 

 if for no other, cream should be universally pasteurized for butter- 

 making, especially in creameries where facilities are available 

 for doing work of this kind. Pasteurization gives the man- 

 ufacturer better control of the cream so that a more uniform 

 quality of butter can be manufactured. The wide adoption 

 of pasteurization in this and other countries, and the fact that 



