2UG 



rASII';UKIZATION 



almost every cit)- of any size requires it would seem to indicate 

 that it should he made compulsory. Since tire hand cream sep- 

 arator has been general]}' adopted on the farm, pasteurization 

 seems more necessary than before, as the washing and cleansing 

 of all dair)' utensils, including the separator, is left to the farmers, 

 and it is only reasonable to suppose that some of them are care- 

 less. Hence, we can see the necessity for pasteurization from a 

 hygienic standj)oint if from no otlier. 



Fic. (q. — TIk- Sini|ile.\ rcg.ncrativc 

 |iaslcurizer (assembled ) . 



I'lG. 6S. — The Jensen pasteuri2er. 



Sanitation Must Accompany Pasteurization. — The chemical 

 and bacteriological laboratory of the American Association of 

 Creamery Butter Manufacturers analyzes, chemically and bac- 

 teriologically, saT^iiles of Ijutter sent in b>' members. Thousands 

 of analyses are made during the )'ear. It is found that the butter 

 that contains the lowest counts of yeasts and molds is invariably 

 produced in the best creameries. Certain species of bacteria, 



