The herald., 1897-11-18
edited by Prof. A. ]. Cook.)
Butter From Pasteurized Cream

Butter From Pasteurized Cream
Since our scientists have become SC
alert in their search after microbes, and
since they have been so successful ir
finding them in milk and cream, there
has been a growing interest in the mat
ter, to which not only the consumer Is
keenly alive. but which has also touched
the producer and manufacturer. We
have frequently referred of late to the
matter of Pasteurized milk. This is milk
that has been heated 50 as to destroy all
bacteria and even the germs of the
same, and so this milk is supposed to
be safe from injurious microbes.
For something like two years now
much has been written for the dairy
journals Of the country regarding Pas
teurization of cream for butter. A Mr.
Bentley of Circleville, Ohio, who has a
large creamery of daily capacity OF
upwards of one thousand pounds of but
ter, has become widely known for his
butter, which is made entirely from
cream that has been Pasteurized. The
butter is said to be much in demand
Secretary Wilson of the department OF
agriculture recently purchased 500
pOuIluS VI tillS DuttCl aiu Sciie ~ W lag,
land with other butter made in the usual
way. This fact has attracted still more
attention to this creamery and its pecu-
liar product.
Mr.. Bentley heats all the cream TO
15O degrees fahr., at which temperature
II Is kept for one-thrd of an hour, aftef
which it is cooled as rapidly as possible
down to S4 degrees fahr. Starters are
then added, after which the usual meth
ods are followed. Mr.. Bentley has of late
adopted the PasteuriZation process with
gathered cream, which he gathers only
twice Il week. This saves much labor
in hauling once at the creamery, all
the cream Is heated to the required tenn
peraturc, quickly cooled. and starter
is then used This consists of Hansen's
Tactic ferment, which is put into we'll
Pasteurized cream. ana when this Is sur
fciently acidulated IT is put into the
entire mass of cream. Mr.. Bentley Is
very particular to only use fresh start
ers, and never those made from other
starters This is sure, he thinks, to give
him a good wholesome ferment, which
would not be insured by the other meth
od lii this way it is contended that by
gathering only twice week from the
farms IL butter Is made of uniform quail
jty that sells at the factory readily at
tho highest prices secured for the best
Elgin butter 1t Is stated that this pro-
cess will also remove ill-navors, such as
come from the cows feeding on garlic,
etc. and enables the producer to put
q fne Favored butter onto the market,
despite the wild onions. etc, that the
in, a nur y cnYDU Il
lures.
Complaint has been made that such
butter iucks excellence of grain and fla
vor 1t is answered that If the cream on
milk is rapidly,cooled after separating OF
beating the cream, fresh starters used,
and the butter washed in strong brine to
remove the butterm!lk, it does rank high
in both grain and flavor.
If the Pasteurization of cream does
make Il more safe and wholesome but
ter, then certainly ii is to be COM
mendcd and encouraged. 1t may be SAID,
however. that the much and alarming
talk regarding microbes and their deadly
work has Il tendency to create nervous
unrest; and it may be in response to this
public alarm that Pastcurization OF
cream has been adopted in the Circleviile
factory. 1T is claimed that some of the
factories have not succeeded in making
a prime article of butter by using Pas
teurized cream. 1t is stated that 1t Is
insipid. salvy and destitute of grain 1t
may be that these factories are not as
careful, or else do not follow the methods
laid down by MIR, Bentley
1t is certain that any increase In the
neatness and caution in milking and
handling the milk which may grow out
of this microbe agitation is cause for
qualification and rejoicing, and If Pas
teurization of either milk OF cream leads
to less painstakng in the stall or dairy
then it is not an unmiXcd good