174 MODERN BUTTER MAKING. 



tourization as well as from my own personal experi- 

 ence that pasteurization of cream for butter making 

 is correct in principle and sound in application un- 

 der present dairy conditions. 



221. That pasteurization favors slack and insani- 

 tary methods in the handling of dairy products 

 (Rogers*) does not coincide with the methods em- 

 ployed in pasteurization plants nor does it agree 

 with the fact that wherever pasteurization is em- 

 ployed, more export service is necessary and better 

 methods are invariably employed. The fact that 

 men of higher caliber are employed means the adop- 

 tion of better methods all along the line, from pro- 

 ducer to consumer. Practice does not sustain the 

 contention that pasteurization favors slack methods, 

 because the poorer the quality of the raw material 

 the greater is the loss during the manufacturing 

 process. Pasteurization of cream for butter making 

 will not receive its due recognition until the funda- 

 mental principles involved in it are well understood 

 and the methods of application recognized as worthy 

 of thought and study. So long as the belief exists 

 that all there is to the process of pasteurisation is 

 the mere heating and cooling of the cream without 

 taking into consideration the qu.ality of tlie cream 

 handled, the kind of macliine used and the time it is 

 to be heated, pasteurization will not be received 

 with much favor by creamerymen. 



Since we cannot yet hope to have sweet, clcim 

 cream produced jind di^livcrcd to any creamery 

 where we have third or fourth class dairymen to 



* Rogers, L. A. Bacteria of Pasteurized and Unpasteurized Milk Under 

 Laboratory Conditions. U. S. Bulletin No. 54. 



