202 CREAMERY BUTTER MAKING 



termilk starters, but whose persistence in adhering to old 

 methods has driven them out of the profession of butter 

 making. 



Tlie rational use of starters has done much to raise 

 the general standard of butter in America. But the finest 

 starters added to cream already teeming with many species 

 of good and bad bacteria, can not produce the best re- 

 sults. It is obvious that the best results with good starters 

 are possible only when the bacteria in the cream are first 

 destroyed by pasteurization so that the good germs intro- 

 duced by the starter may have a clean field for develop- 

 ment. 



If nothing but clean, uncontaminated milk were de- 

 livered at our creameries, pasteurization could hold no 

 place in our system of butter making, for such milk 

 could not be improved by this process. But we can not 

 hope, for many years at least, to have all milk arrive 

 at the creameries in good, clean condition, though of 

 course great possibilities remain for improvement in this 

 direction. Some milk will persist in coming to the cream- 

 ery too good to reject and too poor to make the best qual- 

 ity of butter. 



Then, too, with the advent of the hand separator system 

 in creamery butter making, pasteurization has become 

 more imperative than ever before. Where cream of vary- 

 ing ages and acidity is received it is more difficult to 

 secure uniformity and good keeping quality in butter than 

 is the case where the milk is daily delivered to the cream- 

 ery. 



It is hoped that the general recognition of the merits 

 of pasteurization will soon be followed by the adoption 

 of this method of butter making in all of our creameries. 

 We need to produce a butter of better keeping quality and 



