1 88 CANADIAN DAIRYING. 



termaker to improve very much the quality oPhis 

 goods. 



5. By the use of pure cultures (commonly called 

 " starters ") a more uniform quality is produced from 

 day to day throughout the year. 



6. The butter possesses an improved keeping qual- 

 ity, hence is better suited for the export trade, as our 

 butter does not reach the consumer for two or four 

 weeks after being made. 



7. An improved quality of butter may be produced 

 at cream-gathering creameries by pasteurization of 

 the cream when sweet. The pasteurization of sour 

 cream is attended with more labor and more difficul- 

 ties, and the results are not so good. It is difficult to 

 pasteurize milk or .cream which contains more than .2 

 per cent, of acid. However, after natural coagulation 

 takes place in the cream, which will be when it con- 

 tains .4 to .5 per cent, of acid, the work may be 

 done fairly well, but is usually attended with consid- 

 erable loss. 



8. There is less loss of fat in the skim-milk when 

 the whole milk is pasteurized before separating, espe- 

 cially in winter. We have used nearly all the leading 

 makes of separators for creaming hot milk. The 

 upper bearing of the machine needs to be somewhat 

 more loose than when running through milk at a tem- 

 perature of 100 degrees, and plenty of good oil is 

 required to lubricate the bearings when separating 

 pasteurized milk. 



9. A better quality of skim-milk may be returned 

 to the farmers by sending it home hot. There is also 



