CREAMERY BUTTER MAKING 207 



3. When the milk was below average purity, the bvit- 

 ter from the pasteurized cream scored from 4 to 6 points 

 higher than that from the unpasteurized, using 15% 

 starter in each case. 



4. When the unpasteurized cream from milk below 

 average purity was ripened without starter and the pas- 

 teurized cream from the same milk was ripened with 15% 

 starter, the difference in the scores was from 8 to 1 1 points 

 in favor of the pasteurized cream. 



5. The keeping quality of the butter made from pas- 

 teurized cream was in most cases so far superior to that 

 from the unpasteurized, that the author feels that the in- 

 creased keeping quality alone should warrant the general 

 introduction of pasteurization in our system of butter 

 making. 



Samples of the butter obtained in the above experiments 

 were usually sent to W. H. Healey, New York City, for 

 scoring. 



A host of other careful experiments conducted in Wis- 

 consin, Iowa, Canada, and elsewhere, have so firmly estab- 

 lished the merits of pasteurized butter that the general in- 

 troduction of the system of pasteurization can not long 

 be delayed. 



Purification of Wash Water. The matter of using 

 clean, pure water for washing butter has hitherto not 

 received the attention which this subject demands. There 

 is no question that much butter is robbed of its rich, 

 creamy flavor by too much washing with impure water. 

 Experiments conducted at the Iowa station and elsewhere 

 have shown that the flavor and keeping quality of butter 

 can be improved by purifying the average wash water, 

 either by filtering or sterilizing it. 



Where pasteurized butter is made it is of the utmost 



