SAXITATIOX ilUS'J- ACCC)iIPAXV_I'ASTKURIZATl(JX 2(J7 



>'t'usts and molds arc present in almost all hand separator cream 

 and cause the deteriorati(.>n of butter in storage; the elimination 

 of tliese micro-organisms retards such deterioration. IMilk or 

 creanr tliat is ciTicientl}- pasteurized will contain neither }'easts 

 nor molds. In laljorator\- work conducted b}- the Association, 

 butter in which the combined count falls below ten yeasts and 

 molds in i c.c. of butter is considered good; in some of the best 

 creameries the combined count drops to five or below. There 

 are other tilings that affect the count of yeasts and molds found 

 in Initter. Pasteurization of cream may be perfect, and yet the 

 cream may jiass through unsanitary pipes and again be inocu- 

 lated with N'casts or molds. \'ats, faucets and churns are 

 sources of contamination. Of the creameries sending Ijutter to 

 the Association laboratory, those whose butter shows the lowest 

 count of A-easts and molds are creameries that are noted for 

 observing extra precaution concerning sanitary methods in con- 

 nection with all utensils that come in contact with cream. Thcv 

 use recording themrometers and automatic \'ahx'S f(jr regulating 

 temperatures in pasteurization. Tire first cream passing through 

 the pasteurizer is returned and reheated. Butter made in the 

 creameries above-mentioned sells constantl}" at a premium. 

 The quality of the cream received by them is no better than that 

 received by other creameries operating in tlie same territory, 

 which make \Try inferior butter. 



Pasteurization expels from the cream vapors and gases, 

 especialh' carlion dioxide gas; it remo\'es volatile substances and 

 flavors absorbed by the cream or milk. The heating causes the 

 clusters of fat-globules to break up. Due to unifomiit}- of 

 qualit}' and pasteurization, Denmark has been able to secure 

 almost absolute control of the English market. Danisli butter 

 commonly sells at a premium over any other butter finding its 

 way to that market, or at least it did prior to the war. 



One of the authors in discussing this subject witlr an English 

 merchant, who handled a great deal of butter, asked for an 

 explanation of the preference given to Danisli butter. He 

 answered that the}- occasionally got better butter from some 

 other countries but that it chd not run uniform in quality. He 



