LL1X0IS DAIRY.MKVS ASSOCIATION. 



quality of butter than if we churned the raw cream. J did not 

 come here, however, to speak of the merits of pasteurization 

 over churning raw cream, because I believe most dairymen are 

 already convinced that that is the better creamery method. We 

 pasteurize the cream and sell our butter mostly in the local 

 markets. We make as high as 300 pounds some days and now 

 average about 150 pounds a day. 



We are well equipped for this work, having all the necessary 

 appliances for making butter after the most approved methods, 

 s« i that creamery men coming to us will find our equipment up to 

 date and of a greater variety than in their own creameries. 

 They can see and handle these different machines and practice 

 various methods of handling the milk products. We sometimes 

 churn the raw cream and compare the butter with the butter 

 made from pasteurized cream ; we sometimes churn the butter 

 from sweet cream, pasteurized sweet cream and raw sweet 

 cream. We do this so as to give students an opportunity to 

 compare these methods, a better opportunity than they would 

 have in handling the cream in their own creameries, because they 

 cannot afford to experiment. They must every day make but- 

 ter in the best possible manner so as to turn out the best goods, 

 while we with our variety of equipment can afford to experi- 

 ment, because these experiments have an educational value. A 

 good many of our experiments are designed to illustrate certain 

 points and there is nothing carried on there that is not on prac- 

 tical lines. 



We have a refrigerating plant, so we can see the effects 

 of storage at different temperatures. W r e also make cheese. 

 During this semester the class in cheesemaking will be given in- 

 structions in cheddar, Swiss and other varieties made in this 

 country. We have had some very good brick cheese, and some 

 of you have seen our cheese on exhibition at the World's Fair 

 at St. Louis. 



Then as regards the staff. As you know, Professor Frazer 

 is at the head of the department of dairy husbandry, and has 

 charge of all the experiment work, field work and college work 



