252 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



temperature of i8o degrees should be reached or there is no 

 assured safety, either as to the danger of tuberculosis or as to 

 the milk souring. 



Creamerymen who believe in the whole milk creamery sys- 

 tem will do well in taking this precaution, which does away with 

 or at least reduces the force of one of the most important argu- 

 ments in favor of the use of the farm separator. It is in the 

 interest of all parties to insist on the skim milk being thus 

 heated and the farmers will take more interest in delivering the 

 new milk sweet, so as to make it possible. 



MILK AND CREAM FOR BUTTERMAKING. 



The first question which naturally arises is: "Shall we heat 

 the milk before skimming to the pasteurizing temperature and 

 Tun it through the separator hot and cool the cream after- 

 wards.?" This plan was first tried in Sweden several years ago 

 (1892.?), but though it is used here and there, it seems that the 

 majority prefers pasteurizing the cream. 



Generally speaking the nearer we get to the cow the better 

 effect pasteurization has and heating the milk before separating 

 not only brings us a few minutes nearer the cow, but it enables 

 hollow bowl separators to skim closer and for this reason we see 

 the system praised to the skies by some and denounced by others. 

 We lack careful experiments on a large scale to demonstrate this 

 advantage, but pending the result of these, it is well to remem- 

 ber that milk often arrives at the creamery too sour for hot 

 skimming, while it may yet be possible to pasteurize the cream, 

 that sour milk may rnake fine butter, while tainted milk, even if 

 sweet, does not. For this reason I am in favor of pasteurizing 

 the cream instaad of skimming hot, though the final results may 

 be equally good. The fact that at Topeka one sampel of hot 

 skim pasteurized butter scored only 89 points and a pasteurized 

 cream sample scored 96 points, does not prove anything. 



When skimming hot the cream should be cooled to ripening 



