GOOD AULIv AXU CREAM LMroKTAXT 2U5 



number. When the shipment of butter arri\x'(l in New York, 

 hah was to be sold in the open market and the other halt placed 

 m cold storage. Three 56-pound cubical Ijo.xcs were also i)acked 

 from each churning; one of these boxes was shipped to London, 

 England, one to Li\'erpool and one to Manchester, for the pur- 

 pose of having the best English experts score and criticize the 

 butter. The butter sent to New York was scored before going 

 into cold storage, and it was rescored when it came out of storage 

 by Mr. P. H. Keitfer, who is generally recognized as an excep- 

 tionalh' good judge of butler. One (jf the authors was jircsent 

 in New Y(.)rk when this butter came out of storage. Strange to 

 say, both the pasteurized and unpasteurized butter, after being 

 in storage between six and seven months, came (jut <jf storage 

 scoring as high as when the}' entered storage. ^Ir. KeilTer 

 remarked that it was the hnest lot of butter he had cA'er seen 

 come out of storage at that time. No difference was found in 

 the English market between the scores of the pasteurized and the 

 unpasteurized product. One of the English judges scored some 

 of this butter 100, or perfect. Hence, its excellent qualitw 

 whether pasteurized or unpasteurized, was due to the ({ualit}' of 

 the raw material used. 



Cream of the character mentioned abo\'e is not a\-ailable in the 

 average creamery. ]Man}- in^■estigations ha^"e denKjnstrated 

 that pasteurization does produce butter of excellent keeping 

 quality. In addition to this, it entirel}- elinrinates the danger of 

 transmitting disease to human beings or to animals. X'cteri- 

 narians and scientists seem to be divided in opinion as to whether 

 bovine tubercle bacilli can be transmitted to human beings, 

 but the fact that tubercle bacilli have been found in a vigorous 

 condition in butter has a tendenc}- to create a fear in the minds of 

 some people that such a danger exists. For this reason alone, 

 if for no other, cream should be uni\x'rsalh' pasteurized for Ijutter- 

 making, especially in creameries where lacilities are a\'ailab!e 

 for doing work of this kind. Pasteurization gi^■es the man- 

 ufacturer better control of the cream so that a more uniform 

 cjualitv of butter can be manufactured. The wide adoption 

 of pasteurization in this and other countries, and the fact that 



