Co-operative Dairies in Denmark. 
385 
possess many cows, some only two or even one. A few dairies make 
cheese as well as butter, but this is exceptional. Generally, it is a 
fundamental rule that the separated milk and buttermilk shall be 
taken back by the producers. Thus the factory is not encumbered 
by products for which the sale is at times difficult, whilst the ordinary 
course of farming is not disturbed, the skim-milk being available for 
raising stock. 
In the following description of the process of manufacture and 
method of organisation, the Kildewceld Dairy at Pibbe-Moll is 
taken as a type. It is one of the best, and the differences between 
the various establishments are slight. 
Reception of the Milk . — The factory is situate almost in the centre 
of the farms of its shareholders, the farthest being three-quarters 
of a league away. Wells and a stream of good water are close at 
hand. Milk carts belonging to the factory collect every morning 
the morning’s and the previous evening’s milk in tinned iron churns at 
the different farmhouses, and deliver it at the factory by six o’clock. 
The milk is discharged and immediately weighed. On a day fixed by 
the manager samples are taken to determine the cream. Each empty 
churn is then ticketed with a label on which is entered the share- 
holder’s name, the date, the weight of milk delivered, the weight of 
separated milk and buttermilk to be taken back, and the weight of 
butter furnished by the factory for the shareholder’s consumption 
at his own demand. The contents of the tickets are posted in small 
books kept at the factory, one for each shareholder. 
Separation of Cream . — The churns of milk are emptied into a 
large tank placed high enough for the milk to flow over the re- 
frigerators, where it is cooled to 77-82° F. before entering the 
Centrifugal machines. These are of the Burmeister and Wain type. 
The cream is received in special vessels, and the separated milk is 
delivered by vertical tubes from all the centrifugals into one shute, 
which conveys it to the pasteurising apparatus, situated near the 
exit of the factory. It is heated in this apparatus to 158-167° F., 
which sterilises it sufficiently to allow of its being kept for some 
time without change, and deprives it of microbes which affect its 
alimentary value. The proper quantity of this “ pasteurised ” milk 
is then weighed into each churn and returned to the shareholders 
by the carts the same evening. 
Cream . — The cream, which issues from the separators at a 
temperature of 77° F., is cooled down to 39-42° by plunging the 
deep buckets containing it in ice water, or in some cases by placing 
fragments of ice in it. The latter process is not recommended, 
especially when the origin of the ice is doubtful. 
The churning is delayed for about twenty hours in order that 
the cream may undergo the “ ripening ” or slight acidification which 
has considerable influence on the quality of the butter. This ripen- 
ing is usually brought about by keeping the cream at a temperature 
of 60-65° F. (heating or cooling it for this purpose according to 
the season) and adding a little good buttermilk. In some factories 
