SANITATION MUST ACCOMPANY^PASTEURIZATION 207 



yeasts and molds are present in almost all hand separator cream 

 and cause the deterioration of butter in storage; the elimination 

 of these micro-organisms retards such deterioration. Milk or 

 cream that is efficiently pasteurized will contain neither yeasts 

 nor molds. In laboratory work conducted by the Association, 

 butter in which the combined count falls below ten yeasts and 

 molds in i c.c. of butter is considered good; in some of the best 

 creameries the combined count drops to five or below. There 

 are other things that affect the count of yeasts and molds found 

 in butter. Pasteurization of cream may be perfect, and yet the 

 cream may pass through unsanitary pipes and again be inocu- 

 lated with yeasts or molds. Vats, faucets and churns are 

 sources of contamination. Of the creameries sending butter to 

 the Association laboratory, those whose butter shows the lowest 

 count of yeasts and molds are creameries that are noted for 

 observing extra precaution concerning sanitary methods in con- 

 nection with all utensils that come in contact with cream. They 

 use recording thermometers and automatic valves for regulating 

 temperatures in pasteurization. The first cream passing through 

 the pasteurizer is returned and reheated. Butter made in the 

 creameries above-mentioned sells constantly at a premium. 

 The quality of the cream received by them is no better than that 

 received by other creameries operating in the same territory, 

 which make very inferior butter. 



Pasteurization expels from the cream vapors and gases, 

 especially carbon dioxide gas; it removes volatile substances and 

 flavors absorbed by the cream or milk. The heating causes the 

 clusters of fat-globules to break up. Due to uniformity of 

 quality and pasteurization, Denmark has been able to secure 

 almost absolute control of the English market. Danish butter 

 commonly sells at a premium over any other butter finding its 

 way to that market, or at least it did prior to the war. 



One of the authors in discussing this subject with an English 

 merchant, who handled a great deal of butter, asked for an 

 explanation of the preference given to Danish butter. He 

 answered that they occasionally got better butter from some 

 other countries but that it did not run uniform in quality. He 



