ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 255 



some of them made with special care and selection of the milk, 

 it cannot be denied that there is great room for improvement. 



While I am not prepared to assert that pasteurization would 

 more than cover its expenses in the case of those scoring be- 

 tween 90 and 95, I do not hesitate to claim that it would have 

 paid well when the score falls below 90 if properly done. 



As long as the butter scores extra it would be foolish to 

 pasteurize if the creamery man looks at it from the immediate 

 dollars and cents point of view, but if he looks ahead and works 

 in the interest of his patrons he will adopt the system as in the 

 long run it will help the patrons and eventually also him. To 

 illustrate, when the separator first was introduced many cream- 

 ery men hesitated to adopt it, they looked only to their own im- 

 mediate profit and not on that of the patrons. Today many of 

 these creamery men are out of business altogether. 



Not that I advocate pasteurization in all our creameries at 

 once — far from it — we are not prepared for it. We must have 

 better built creameries and keep them cleaner, and we must 

 have better makers and pay them better, but it is our duty to 

 work in that direction and educate the makers to this higher 

 plane. Then also can we talk to the patrons with a little more 

 confidence about cleanliness when we set them a good example. 



Some enthusiasts claim that pasteurization costs nothing. 

 That is to say the least, rot! In every properly arranged cream- 

 ery the exhaust steam should be utilized for heating wash water 

 and the rooms, etc. , and it thus has a certain value, The only 

 case where cooling costs next to nothing, is where water of 48 

 can be secured without pumping and even then I should hate not 

 to have ice. 



It takes time to keep the creamery and all utensils as clean 

 as pasteurization requires, not to speak about the extra ap- 

 paratus, it takes time to prepare the starter and it requires a 

 higher salary to secure the men that will tie to all these minute 

 details. 



I estimate the average cost of pasteurization in our western 

 creameries ot one-half cent per pound with one cent at maximum 



