CREAMERY BUTTER MAKING 203 



of greater uniformity, two qualities which American but- 

 ter notably lacks. 



Some of the advantages of pasteurization are well set 

 forth by M. Mortenson in an article contributed to the 

 Chicago Dairy Produce (p. 798, 1903). He says: "By 

 pasteurizing the cream and adding a starter he (butter 

 maker) secures perfect control of fermentations, and he 

 will be enabled to make a uniform grade of butter. By 

 pasteurization it is also possible to remove taints caused 

 by foods consumed by the animal, also taints that have 

 been absorbed by the milk from unfavorable surround- 

 ings. One point strongly in favor of this system is the 

 keeping quality which pasteurized butter possesses. If 

 we desire to compete for the foreign trade we must make 

 pasteurized butter. A dealer in Montreal informed me 

 that he would willingly pay one cent more for pasteurized 

 than raw cream butter." Mortenson is one of our most 

 successful butter makers and a champion of pasteuriza- 

 tion. 



Methods of Making Pasteurized Butter. Pasteur- 

 ized butter may be made by pasteurizing either the milk 

 or the cream. The latter method is the one generally em- 

 ployed at the present time. 



The machines used for pasteurizing are of two kinds : 



I. Discontinuous pasteurizers, used for pasteurizing 

 small quantities of milk or cream, in which the heating 

 lasts from 15 minutes to i hour, according as the tempera- 

 ture is high or low. 2. Continuous pasteurizers in which 

 a constant stream of cream or milk flows through the 

 machine and is heated only during its few moments pas- 

 sage from the bottom to the top of the pasteurizer. 



The heating in both classes of machines is done in a 

 jacket surrounding the milk or cream in which either 



