88 STORRS AGRICULTURAL EXPERIMENT STATION. 
or somewhat less, remaining at this temperature for a short 
time. This pasteurizing not only destroys the tubercle bacilli 
and all other disease germs which might be distributed through 
the butter, but it also destroys the majority of the lactic 
bacteria. After the pasteurization the cream is cooled and 
received in large ripening vats. 
In the meantime the dairyman has prepared his starter. 
This is prepared in milk that has been sterilized by high heat, 
and which has been inoculated with a sufficient quantity of the 
commercial pure culture, which the dairyman buys in small 
quantities at short intervals. The milk thus inoculated is al- 
lowed to stand at a warm temperature for a day or more, until 
it becomes properly acid and slightly curdled, and this starter 
is added to the pasteurized cream after it has been cooled. 
The rest of the process is not especially different from that in 
other dairies. The ripening continues about a day and the 
churning and working are as usual, although the Danish 
butter-maker is more frequently inclined to use his hands in 
working the butter rather than a mechanical butter-worker. 
The butter may or may not be salted, but if it is salted the 
amount of salt is extremely slight, not a quarter as much as is 
used in the ordinary creamery in our own communities. By 
this method it will be seen that pasteurization has extended 
almost universally in Denmark, not only to the skim-milk, but 
also to the cream. As a result, there is an equally wide use of 
artificial starters. The details of the process in different 
creameries, of course, differ. In some, the whole milk is 
pasteurized before it is run through the separator instead of 
after. But in practically all, the process of pasteurization is 
an integral part of the butter-making. 
The results of this method of the use of pure cultures in 
Denmark are, of course, satisfactory or the method would not 
be so universally used. It is somewhat more expensive than 
to make the butter without the use of pasteurization and pure 
cultures, and we may be sure that if the results were not satis- 
factory the process would not have been adopted in over 
ninety-five per cent. of the creameries. 
DANISH DAIRYMAN’S ASSOCIATION. 
~The Danes have a somewhat curious association of butter- 
makers, designed for aiding the butter-making communities. 
and determining so far as possible the best methods and the 
