The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-05-06
pAsTEuRIzINe AND CREAM FERMENTs
What Makes Danish Butter the Best In
the World,

1900
What Makes Daniah Butter the Best In
the World.
] found at Copenhagen two pieces Of
dairy apparatus which are not generally
known to our American dairymen, and
which find in every well appointed
dairy in Denmark. One is the Law
renee milk cooler, and the other is con-
trivance for heating the milk or cream
to temperature which kills all or near
ly all bacteria which it may contain.
This process Is here called "pasteuriza-
tion," after the great French scientist,
who first called attention to this prao-
tical method Of killing injurious bao-
terra. The milk cooler is hollow metal
plate, with corrugated sides. It is about
an inch thick and of any size, though
usually about two feet square. Itstands
on edge, with the corrugation running
horizontally.
A stream of ice water runs through
the inside of the plate, back and forth in
zigzag course, while the cream or milk
is poured into little trough with many
fine holes in row along the bottom,
which is placed ON the upper edge of the
cooler, and from which it spreads in thin
sheets over both sides Of the cooler, as it
slowly moves to the bottom. 1t has the
great advantage that it is easily cleaned,
since the sides are not covered. There
are other forms of coolers, but in those
have so far seen the principle is the
same. This cooler is in general use
when the cream is to be cooled rapidly
to any desired temperature.
The principle of the .'pasteurizing" ap-
paratus is equally simple. Steam is let
in between the double walls of small
barrel shaped tank or reservoir, which
contains the cream or milk, and it is SO
arranged that the, cream runs into the
machine in constant stream and out
again at the same rate after having at
tanned the desired temperature.
A thermometer In the discharge pipe
tells how hot it is, and the heat is regu-
lated by admitting more or less steam
through the valve on the steam pipe.
This, too, is found in every dairy worthy
of the name, and it is considered well
nigh indispensable when a fine grade of
butter is aimed at. 1t is essential when
an artificially prepared pure ferment is
used for the cream, as it then becomes
necessary to kill all other bacteria the
cream may contain before it is added
And this brings me to that point in
their dairy practice which above all 9TH
ers places the Danes ahead of the rest of
the world, and which is perhaps the
leading secret of the uniformly good
quality of their butter. Pure cultures
of cream ferments are in common use in
all good diaries. / shall not now at
tempt to describe in detail what sspure
culture is further than to say that it
consists of bacteria, which in causing the
fermentation of the cream give the de-
sired flavor and character to the butter,
and which have been isolated and artifi-
cially cultivated.
These spure cultures" are offered for
sale by two or three laboratories, and
they have met with the practical dairy
mans approval, who, as stated, makes
use of them in his daily practice This
pure culture is usedas starter in skim
milk at a given temperature, and when
fermented this is again used as starter
for the ream.-Report of Professor G. G.
Georgeson, United States Special Agent,
Dairy and Creamery.
A cooperative creamery in Chester
county, Pa, is SO successful tAat the
plant alone is worth $S5 200, employing
six separators, a lactocrite and an ice
making machine The shares have dou-
bled in price, and the butter sells in the