184 BUTTER-MAKING. 
better keeping qualities. At the present time nearly all of the 
central plants are pasteurizing their cream to a greater or less 
extent. 
Advantages of Pasteurization—The advantages of pasteur- 
ization are many, but the chief ones are as follows: 
(1) It enables the butter-maker to produce a uniform 
quality of butter. If most of the germs are destroyed by 
pasteurization, and a pure culture added to the cream, the 
ferments added will be in full control. If nothing but a desir- 
able kind of germ is added, it follows that the product will be 
uniform in quality In this way practically the same results 
can be obtained from day to day. 
(2) It eliminates many of the undesirable taints in the milk. 
Especially is this effect noticeable during the fall, when cows 
are liable to eat weeds that taint the milk. No matter how 
well milk has been taken care of, it usually contains taints 
which, when pasteurized will be partially eliminated from the 
milk. 
(3) It destroys most of the germs. This is important 
for two reasons. It destroys most of the germs which effect 
the quality of the butter, and it also destroys the pathogenic 
germs, thus preventing the spread of diseases, such as tuber- 
culosis, typhoid fever, etc. 
(4) The butter-maker can control the fermentation in cream 
much more easily when pasteurization is employed. It has 
been demonstrated that the quality of the butter depends 
in large measure upon the kind of fermentation. When the 
fermentation in the cream is thoroughly controlled, a better 
quality of butter can be produced. When the milk is in first- 
class condition, fully as good butter can be produced without 
the use of pasteurization, but it does not keep so well. Milk 
may appear to be in good condition, and yet at the same time 
contain germs which are detrimental to the quality of the 
butter. 
It is at the present time a matter of dispute whether milk 
and cream in a really sour and poor condition is benefited 
