ILLINOIS DAIRYMEiN'S ASSOCIATION. 67 



Pasteurization Also. 



Pasteurization is another process the creameryman ought to 

 be acquainted with; Its advantage is a well known fact and need 

 not be discussed. The process itself is simple and can easily be 

 understood by everyone. Besides there are but a few points and 

 facts to have clear to be a successful operator of the pasteurizer. 

 Most of the trouble comes in the summer time when sour cream 

 is being delivered. The problem of how to overcome those 

 troubles has not been quite solved yet, but undoubtedly the near 

 future will bring more light on that subject. At present there 

 are but a few points in handling pasteurizers that require special 

 care, and those are : Refuse all cream too sour to pass through 

 the pasteurizer without curdling — that is an essential point, and 

 will hold good at all times ; start the pasteurizer right ; see that 

 the first cream does not get overheated nor curdled; keep a 

 constant temperature throughout the operation; have the pas- 

 teurizer and cooler work in harmony, and keep both clean, and 

 the room free from odors. 



It is the creameryman's duty to see that the vats are properly 

 cleaned. Milk should not be allowed to cook on any place and 

 they should be rinsed with scalding water or steamed. The 

 outside of the vats should be cleaned and painted when needed 

 as well as the underside of the tin part of the vats. He should 

 see that this is done at least once or twice a year, so that water 

 and dampness is kept away from the tin, thus preventing it from 

 rusting. None of the pipes must be overlooked, but thoroughly 

 cleaned and steamed every day. The failure to see the necessity 

 of keeping these things clean is found to be one of the weak points 

 among our cramerymen today, and a thing too badly neglected. 

 Upon discussing the matter with a buttermaker, twenty some 

 years old in the business and who had traveled considerably 

 among the creameries in Northern Illinois and in Wisconsin, I 

 learned that it was not only a weak point, but a difficulty to 

 get them to do it even after their attention had been called to it. 

 I will here quote some of the statements made by him. He said : 



