292 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Object of Pasteurization. 



The object of pasteurization is to destroy undesirable germs 

 and make a more uniform butter of better keeping quality, thus 

 producing a more desirable product from the consumer's stand- 

 point. Many creameries have neglected to pasteurize in the 

 past because there was no immediate increase in price for pas- 

 teurized butter, and, while the primary object of pasteurization 

 from the producer's standpoint is to obtain a better price for 

 butter, it is well to remember that the value of pasteurization 

 must first be demonstrated to the buyer, as well as to the dealer 

 and consumer, before a better price can be expected. 



One reason why many buyers of butter do not advise the 

 creameries to pasteurize is that so much poor pasteurization has 

 been done. This, however, is not the fault of pasteurization but 

 an indication that pasteurization has not been properly applied. 

 When cream is properly pasteurized, it generally results in an 

 improvement of the finished product, and a number of creamer- 

 ies are receiving from one-half to two cents per pound more for 

 their butter because of efficient pasteurization. 



As the value of pasteurization is being constantly brought 

 to the attention of butter consumers, there is sure to be an 

 increased demand for pasteurized butter, and the creameries of 

 the country should aim to satisfy this demand, even if it has to 

 be done without increase in price. 



Butter must always continue to meet the competition of 

 cheaper substitutes, and this can best be done by keeping the 

 quality of butter up to the highest possible standard, and if 

 proper pasteurization will assist in making a better and more, 

 desirable product, it is good business on the part of the cream- 

 eries to employ it where conditions will permit, and the ques- 

 tion of who bears the extra expense should be given little con- 

 sideration. 



Necessary Conditions. 



To obtain satisfactory results from pasteurization, it is nec- 

 essary that cream be delivered with some regularity, and the 

 average test of cream should be from 25 to 35 per cent butter- 



