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TEE AOBICULTUBAL JOURNAL. 



ledge that existed in regard to this then 

 unknown power. As well as the friendly 

 bacteria getting into the milk and cream, 

 very often unfriendly characters find 

 their way in also. The number of un- 

 friendly germs are sometimes present to 

 such an extent that an evil result must 

 ensue. The surroundings are always re- 

 sponsible for this state of affairs. If the 

 milking yards are dirty and dusty, or the 

 cows and milk vessels not properly 

 cleaned, the result cannot be otherwise 

 than bad. It is to kill the -undesirable 

 organisms that pasteurization is intended. 



PASTEUEIZING MILK OR CREAM 

 FOR BUTTER-MAKING. 

 Pasteurizing mi'k or cream to obtain a 

 superior butter is the latest development 

 of dairying. Still we cannot by any 

 means call it a new discovery, for there 

 is nothing new in heating milk to 155 

 deg. to get rid of bad odours caused 

 mostly by artificial feeding of various 

 sorts and qualities. A similar system 

 was practised by the dairy people of 

 Devonshire and Cornwall 500 or 600 

 years ago, for who has not heard of 

 Devonshire scalded cream ? In two im- 

 portant points, however, their system and 

 ours differ, viz., in those old times, after 

 the milk was heated to a high tempera- 

 ture, it was allowed to cool in the pans 

 without artificial means, while in ours it 

 is cooled by refrigerating machinery at 

 once to 60 deg. or lower, by this means 

 solidifying the fatty globules in the milk, 

 and thus when the cream is churned en- 

 suring a good grained as well as a sound 

 keeping butter. 



Another important change from the 

 old system is that whereas the milk was 

 allowed to stand till the cream gathered 

 and ripened, which did not take place 

 for three or four days, sometimes longer, 

 now by putting in a quantity of "fer- 

 ment" or "ripener" in the cream it is 

 ready for churning in 24 hours, or before 

 any 'deleterious bacteria gets back again 

 in the cream. 



The following is a description of the 

 process practised at present in our fac- 

 tories. Taking for granted you have got 

 the milk in vour dairy or factory in a 



sweet and sound condition, and that you 

 have a pasteurizing plant fitted up to 

 date, you then run the milk through the 

 separator, making the cream a little 

 thinner than usual. From the separator 

 the cream runs into the heater ; watch 

 that the temperature of the cream does 

 not rise higher than 155 deg. From the 

 heater the cream passes on to the cooler, 

 which, with the aid of the refrigerator 

 or ice, will bring it back to 60 deg. or 

 lower if required. The ferment, or starter, 

 is now added. The quantity required of 

 this starter is from 5 to 10 per cent., ac- 

 cording to the amount of acidity in it and 

 the time at which it is intended to churn. 



How TO OBTAIN THE FeEMENT OE 



Ripener. 



The European system is, take 1 gallon 

 of sweet skim milk and heat it to 155 

 deg. Fahr., and then cool the milk 

 quickly to 90 deg.; then add to it a bottle 

 of the cultivated ferment, which is now 

 imported from America, Denmark and 

 Sweden. This done, place the milk in a 

 water bath at 90 deg., and leave it for 

 eighteen hours. This milk must be 

 covered with a thin butter-cloth only. 

 After this the milk will be thick. It then 

 has to be cooled down to GO deg. in cool 

 water, and left alone without stirring. 

 Only the top of it has to be skimmed off 

 before use. The ferment is then ready 

 for ripening the cream, which is now kept 

 at a temperature of about 60 deg. If 

 everything be right the cream should be 

 churned in 24 hours, and the butter after- 

 wards treated in the usual way. 



The 1 gallon mentioned previously 

 will be sufficient for ripening 20 gallons 

 of cream. Of this ferment you must 

 take 1 quart for making the "acidifier" 

 for the following day, which is done in 

 the following manner :— Take 1 gallon 

 of fresh skim milk and heat it up to 155 

 deg. Fahr. ; then cool to 90 deg. ; add 

 the quart of sour milk, and leave it for 

 six or seven hours. Then the 1 gallon 

 and 1 quart of milk is ready for ripening 

 the cream next day. If the result of 

 this ferment turns "out good butter you 

 may continue this ripener for some time 

 before fresh lactic ferment is required. 



