July, 1908.] 



43 



Live Stock. 



cooling the primary cooler, and a re- 

 frigerating machine for cooling the 

 secondary cooler. 



Modern dairying, however, has gone 

 beyond the mere idea of Pasteurising, 

 and there is a considerable body of 

 opinion which inclines to think that 

 Pasteurising and the selling of milk in 

 the open state is not sufficient. Pasteur- 

 isation and the distribution of the milk 

 in bottles may be sufficient, and as a 

 matter of tact is very considerably 

 practised, but there are many who 

 think that the sterilisation or the heat- 

 ing of milk in bottles, to a very high 

 temperature, say 212° Fahr,, is absolutely 

 necessary to obtain immunity from all 

 possible disease. I am not inclined to 

 support tnat view, and I should be dis- 

 posed to say that the lower the degree 

 at which effective destruction of disease 

 organisms can take place in milk, the 

 better will it be for the ultimate 

 consumer. Again, in all our milk 

 depots which have been started for the 

 supply of germ-free milk with a view to 

 the reduction of infantile mortality, 

 it has been customary to adapt the milk 

 to the various ages of the children sup- 

 plied. That seems only a reasonable 

 proposition when it is considered that 

 cows' milk is not the natural food of 

 children at all, and that in its principal 

 characteristics it differs entirely from 

 human milk. It is, therefore, necessary 

 to consider the problem of how to ap- 

 proximate as nearly as possible to the 

 natural food which children ought to 

 have. This is a matter, however, which 

 is yet waiting for investigation. It has 

 been shown that benefits have been 

 scattered amongst the poorer population 

 by the supply of milk from such depots. 

 On the other hand, we have also to con- 

 sider that none of these depots have 

 been a commercial success. They have 

 indeed all been run at a considerable 

 loss to the community, and there are 

 many ratepayers who consider that 

 they are entitled to protest against the 

 use of their money in indiscriminate 

 charity, under the administration of 

 the local medical officer of health. The 

 other point of view is, of course, that 

 the burden on the rates is very trifling 

 in connection with these institutions, 

 and if they became universal, it would be 

 of enormous national advantage, and that 

 hundreds of thousands of infant lives 

 which are now deliberately wasted 

 would be saved to the nation. 



There are other phases of modern 

 dairying which the same principle of 

 the application of heat becomes the 

 prime factor, as it is in the handling of 

 fresh milk. In butter-making, it is 



necessary to utilise not only heat in the 

 destruction of free and dangerous 

 bacteria, but it is necessary also to 

 eliminate and isolate such bacteria as go 

 to assist in healthy fermentation. It 

 has been shown that the best butter is 

 obtainable from cream which has been 

 Pasteurised to a high temperature, and 

 in which some of the germs have been 

 destroyed. 



In a butter factory the appliances are 

 somewhat more elaborate than in an 

 ordinary town's dairy, but the principal 

 rule is the same. Thus the milk is re- 

 ceived and passed through a strainer, 

 and is all mixed together in a general 

 containing tank, after which it is Pasteur- 

 ised, and is then partially cooled to a 

 degree at which effective separation of 

 the milk and cream take place. The 

 whole milk is then allowed to flow into 

 a centrifugal separator, and is divided 

 up into its main constituent parts of 

 cream and separated milk. The cream 

 is again, in the mosb modern places, 

 Pasteurised, and is cooled down to a 

 temperature of between 50 c and G0° Fahr. 

 At that temperature a pure culture of 

 lactic bacteria is added, and the ferment- 

 ation of the cream takes place, so that 

 in a matter of about one day's duration 

 the cream is sufficiently fermented to be 

 at once churned, and made into butter. 

 The fermenting process, it is curious to 

 relate, is accompanied by an iucrease in 

 temperature of the cream about 10°, and 

 it has been proved that the best aggre- 

 gation of the fat globules takes place 

 when the cream has been reduced to some- 

 thing over 50° Fahr. before it is placed 

 in the churn. The churning causes the 

 fab globules to go together, and butter 

 is the result. 



We do not describe in detail the pro- 

 cess of butter-making here; it would 

 take too long to do that, but enough has 

 been said to show that in a butter 

 factory the principal factors are heat 

 and cold. The heat is derived from the 

 ordinary steam suppply of a factory, 

 and is used to destroy germs, and the 

 cold may be derived from a refrigerating 

 machine, and is used to reduce the tem- 

 perature of the cream in a mechanical 

 way so as to arrive at the best granular 

 appearance of the butter, which is the 

 main article of produce. 



There are a large number of accessory 

 appliances in a modern creamery, and 

 inscead of these being reduced in num- 

 ber, many improvements have been in- 

 troduced of late years, which have their 

 merits, and some of Sthem, perhaps, de- 

 merits. In any case, the number of 

 appliances which are considered neces- 

 sary to a modern creamery is consider- 



