182 MODERN BUTTER MAKING. 



The above results were taken from Swithinbank 

 and Newman. Bacteriology of Milk, 1903. 



It is remarked that perhaps not all bacilli found 

 in butter were tubercle bacilli. Still pasteurization 

 of cream would make butter safe. 



229. Importance of aeration of cream during pas- 

 teurization or ripening. 



The aeration of cream plays a very important part 

 in ridding it of bad odors and in facilitating the 

 production of fine flavors. The benefits derived from 

 proper aeration are underestimated by creamerymen 

 at the present time. The circulation of pure, fresh 

 air purifies both milk and cream; therefore aeration 

 must be done in pure air, or the cream will absorb 

 instead of giving off odors. Whenever the air is 

 purer than the milk or cream, good will be accom- 

 plished by aeration, especially durin-g pasteurization 

 of either milk or cream to be used for butter making. 



(B) Pasteurization of mUk and cream for city 

 supply. 



230. Experiences and opinions of different authori- 

 ties vary with regard to the benefits derived from 

 pasteurization of milk and cream for city supply. 

 Puxh'y in Modern Dairy Farming, chapter VII., 

 page 83, says : 



"Sec that ev(^ry precaution is taken to keep the 

 milk absolutely pu]'(^ as it comes from the cow; 

 cleanse every utensil employed in the handling of 

 millf thoroughly by scalding with steam or boiling 

 water; cool the milk to as near 40"^ as possible be- 

 foi'c it is dispatclied on its long journey by rail; see 



