CHAPTER VII. 



PASTEURIZERS, AND THE PASTEURIZA- 

 TION OF MILK AND CREAM FOR 

 BUTTERMAKING. 



THE term pasteurize is derived from the name of 

 the famous French chemist, Louis Pasteur, born in 

 1822 and who died in 1895. The son of a tanner, he 

 rose to the highest pinnacle of scientific fame. The 

 system was first applied to agricultural pursuits in 

 the manufacture of wine. He found that by heating 

 the juice of the grape to a temperature of about 160 

 degrees, and afterwards cooling to fermenting tem- 

 perature and introducing the desired ferment, he 

 could control the flavor of the wines. This proved to 

 be a great boon to the French farmer. It is not 

 known that he did anything with reference to the 

 dairy industry, but he is said to have remarked, 

 " Ah, there is a rich field indeed for investigation !" 



To Prof. Storch of Copenhagen, Denmark, belongs 

 the credit of having perfected the system of pasteur- 

 ization as applied to buttermaking. The Danish 

 buttermakers have nearly all adopted this method, 

 hence the uniform quality of Danish butter. Nothing 

 has been of such value to the export butter trade of 

 Denmark as the adoption of pasteurization, and what 



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