ILLINOIS DAIRYMEN'S ASSOCIATION. 221 



and to employ cheap men is not the mark of business sagacity. 

 The prosperity of the creamery often depends more upon the 

 buttermaker than upon any other one man. The difference ht- 

 tween what might be termed a fairly good man and a first class 

 man will amount to many times the difference in their wages. 



To make butter of the finest quality, pasteurization is neces- 

 sary. In Danish creameries pasteurization is all but universal 

 and Danish butter not only brings the highest price on the British 

 market, but is shipped over the world. All buttermakers are 

 familiar with the fact that the prize in the contest conducted by 

 the National Buttermakers' Association during the season of 

 1903 was awarded to pasteurized butter with an average score of 

 96.75 per cent with 429 contestants entering butter. The best 

 time to pasteurize is before separating, thereby arresting the 

 injurious fermentations at the earliest possible stage and in- 

 creasing the effeciency of the separator by skimming the milk 

 hot. If preferred the cream may be pasteurized after separation. 

 In cream gathering creameries efforts should be made to have the 

 cream delivered sweet; if not. it should be pasteurized after it has 

 been sufficiently ripened. 



The separator should be adjusted to take rich cream, say 35 

 per cent fat, if the milk is raw, or 40 per cent if pasteurized. 

 After separation the cream should be cooled to the temperature 

 at which it is desired to ripen it. The proper culture should be 

 added at once. It is all important that the culture have a clean 

 aromatic flavor, otherwise it is better not to paseurize. From 10 

 to 15 pounds of culture should be used to each 100 pounds of 

 cream. Ripening pasteurized cream does not help in any way to 

 make the churning easier or more exhaustive. The viscosity of 

 the cream has already been destroyed by the pasteurization. In 

 fact pasteurized cream churns more easily svvxct than ripened. 

 Ripening pasteurized cream is for the purpose of giving the butter 

 the desired ripened cream flavor. Cultures should be propogated 

 daily. Kept longer they lose their vitality and soon run out. 



Every buttermaker should use an acidimeter for determin- 

 ing the acidity of his cream. The most satisfactory apparatus 



