92 THE BOOK OF BUTTER 



" Holder " method. — The real test of most types of 

 machinery is efficiency. After approximately ten years of 

 experience with continuous-flow pasteurizers, the dairy 

 industry found that the vat or " holder " method was 

 more efficient. During this time the old Potts pasteurizer, 

 which was first made in 1899 to 1901, was not much 

 employed. The first vat pasteurizer after the Potts 

 machine, and used more extensi\'ely than the Potts 

 apparatus, was the Jensen ^ ertical Pasteurizer and 

 Ripener ^ which came on the market in the same year. 

 The Jensen Peerless was developed at Ferndale, California, 

 in 1904. In 1908 The Creamery Package Manufacturing 

 Company, Chicago, Illinois, began to sell the Wizard, 

 which at first had a continuous disk heating and cooling 

 device. Later the disk was replaced by a coil tube. 

 D. H. Burrell and Company, Little Falls, New York, 

 placed the Simplex pasteurizer and ripener on the market 

 in 1905 or 1906. This machine had an oscillating tube 

 heating and cooling device. In about 1913 the Burrell 

 concern replaced this pasteurizer and ripener with a vat 

 which has a spray mechanism for heating and cooling. 



69. Flavor improvement. — Financially, in many in- 

 stances, the improvement of flavor is the greatest advan- 

 tage of pasteurization to the butter industry; for if the 

 flavor of the butter is improved, the effect is immediately 

 noticeable in a higher price. It is considered by many 

 manufacturers that when most of the bacteria are killed, 

 the cause of the " off " flavors is removed. On the other 

 hand, it must be recognized that pasteurization is a 

 process of killing micro-organisms and not of extracting 

 flavors, so that when old cream and poor milk in which the 

 bacteria have been growing and producing their undesira- 

 ' Jensen, A., Letter to author, 1917. 



