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ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Now if I am right in my judgment of our market demands, then it 

 follows that I must be right in advocating the use of the pasteurizer, as I 

 know of no other way to make this kind of butter, considering the cir- 

 cumstances under which our factories have to work. And if we want to 

 get a market and good returns for our butter, we must furnish just the 

 quality wanted. 



In order to get a uniform quality of butter, our cream must be uni- 

 form, and also the milk from which we get the cream; but how is it with 

 the milk? The milk, as drawn from the cow, is pure and free from bac- 

 teria, but as soon as exposed to the air, some kind of bacteria begins to 

 develop in the same, varying in degrees and kind, according to the care 

 taken of the milk. 



Regarding kind of bacteria, I shall divide them into two classes, 

 good and bad. The good bacteria we must employ in our cream, to carry 

 out the fermentative changes that gives to our butter the desired flavor; 

 but the bad bacteria, which are bred in dirty milk cans, strainers, or 

 have immigrated into the milk from the cow barn or manure pile, we 

 must keep out of our cream, because if we give them a chance to develop 

 in our cream they will give to our butter different tastes, expressed as 

 unclean, old, bitter, weedy, etc., etc., no matter how careful we are in 

 making a "starter" and keeping the factory clean. 



Assuming this as a fact, and in addition thereto the daily experi- 

 ence of getting in altogether too much milk at our factories tainted 

 with these bad bacteria, which cause us no end of trouble, it surely is 

 time to look about for a remedy for this evil. 



Bacteriology teaches us that a temperature of 190 degrees means^ 

 death to every organism; also just the thing we are looking for in order 

 to get rid of the bad bacteria, which comes into our cream from some 

 tainted milk, which we, in order to keep peace with our patrons, some- 

 times have to accept. 



(Now we know the remedy, and all we need is a pasteurizer to do the 

 work, which can be done in two ways — to heat the cream after separating 

 it is of late advocated as the better, but I prefer the other way, to heat 



