386 
Co-operative Dairies in DenmarJc. 
5 per cent, of this is used, and the ripening takes twenty-four hours ; 
in others double the quantity of buttermilk is employed, when the 
ripening takes only twelve hours. As soon as this is accomplished the 
cream must be placed in ice, if it cannot be churned immediately. 
Pasteurising the Cream . — The method just described generally 
gives good results, but there is always in butter-making the risk 
that either the cream or the buttermilk used in ripening it may 
have been invaded by some injurious organism. As regards the 
latter this is guarded against by the partial sterilising it receives 
on leaving the separators. But the cream, which is produced from 
the unsterilised milk of many small homesteads, may have contracted 
from one or other of the lots of which it is composed an inoculation 
which may easily spoil the entire mass of butter. To avoid this 
danger certain dairies have adopted the plan of pasteurising the 
cream. This is done in Fjord’s apparatus, identical with that used 
for pasteurising the separated milk, and the same temperature is 
employed (158-167° F.). The cream is then immediately cooled, 
and it is found that the butter fat acquires the proper consistence, 
whilst the peculiar flavour of “melted butter” is avoided. The 
objection to this process is the extra cost of the necessary plant, and 
the fact that the flavour and keeping properties of the butter are 
not any better than when pasteurising is omitted. Makers, therefore, 
who provide themselves with this apparatus can reserve its use for 
those occasions when, owing to the inferior flavour or quality of the 
butter produced, one or more samples of milk are suspected of con- 
tamination and cannot be identified. 
The buttermilk used to start the ripening process might with 
advantage be replaced by a pure cultivation of the appropriate fer- 
ment. The researches which have been made in Hansen’s laboratory 
with this object are nearly concluded, and soon there will be in the 
market a ripening ferment, equal in the certainty of its effects to the 
rennet essence prepared in the same laboratory. The acidification 
of cream appears to be of greater importance in the northern 
countries than in France, where the taste is for butter as sweet and 
mild in flavour as possible, and the practice is to churn the cream 
very slightly if at all acid, and to wash the butter repeatedly to get 
rid of the buttermilk as far as possible. In Denmark, on the con- 
trary, the butter is washed but slightly, and is subject to rapid 
alteration if the buttermilk with which it is impregnated is not 
good. 
Churning . — This is done every morning, at a temperature of 
52-57° F., which is found to be the most suitable for rapid granu- 
lation. The butter is then placed on strainers, drained, and worked 
with the hand or with fluted rollers. It is next placed for one or two 
hours in cooling vessels, to gain consistence, when it is reworked, 
resalted, and packed in firkins. 
Export Trade. — The co-operative dairies having stimulated the 
efforts of the producers to obtain milk of better quality and richer 
in butter fat, the result has been a gradual improvement in both 
quantity and quality of butter produced. And as the system 
