The Grit-advocate., 1900-10-26
INTERESTING CHAPTERS FOR
OOUR RURAL READERS.
How Successful Farmers Operate This
Department OF the Farm - Few
Hints AS to the Care of Live Stock
and Poultry.
Use of Pure Cultures In Europe.

Station says: The use of pure cultures
in the ripening of cream has been
quite generally adopted in northern
Germany. In Denmark the process
has become very popular. and at the
present time probably over IS per
cent of the butter OF this great but
ter making country is made by the use
OF pasteuriZation, followed by inocu-
lation with commercial cultures. The
object of this in Denmark is twofold.
In the first place the pasteurization OF
the milk received at the creamery Is
generally adopted for the purpose OF
decreasing the danger of distributing
tuberculosis among the farms. There
10 at present in force law requiring
the pasteurization of all milk which
comes to creamery. This law has
been recently introduced, in an at
tempt to check the spread OF bovine
tuberculosis, which has become very
prevalent in Denmark. This pasteur-
txation makes it necessary to inocu-
late the cream subsequently with
some form Of culture. Secondly, the
process seems to be very favorable IN
i6 results upon the character OF the
batter. Through series of years
careful records have been kept, and
IT, has been found by those who are
ccGnizant with the butter industry
TIT the use of pasteurization followed
bY.aanmercial cultures has produced
a. general improvement in the
character Of the butter made. This
lMDrovement is a general one, the
by4ter made throughout the country
Ting more uniformly good. There is
mus greater uniformity with fewer
examples of poor butter. 1t is also
The belief, though this is difficult to
pfpve that the quality Of the butter
hoe improved as well as its uniform
k1. In careful series of tests made
by a large dairy association it has
been found to be quite uniformly the
:aoe that the butter makers who use
this method score higher than the few
who do net use it. That the process
sgenerally satisfactory, and is be-
ieved by the Danish butter makers
% be OF practical value, is clearly
enough proved by its adoption by 20
Der cent of the butter makers in that
country, even before the introduction
u the law which has forced the meth
I'd upon them. That the butter SO
: made is exceptionally good is shown
~ the fact that it is in greater de-
: nand in England than any other
yIade Of butter Thus pure cultures
With pasteurization is now unani-
nously adopted by Danish butter
Makers.
$When attention is turned to expert
nental tests which have been carried
: ID in Europe as to the comparative
salue Of bitter thus made and butter
made with out the pure cultures, it
observed in the first place that ap
,arently the process in question does
not produce butter which is quite SO
good as the very best type OF butter
hat is sometimes produced in dairies
nat do not use this process. In other
words, the best quality OF butter is
I. apparently made without pasteuriza-
6 jon and pure cultures. However.
6 these exceptionally fine grades of but
Ter are only rarely found, the aver
n ige butter being somewhat inferior.
o While, then, the highest grade OF
outter is not improved the general
e .verage of the butter made by the
!: process in question is higher than
he general average Of butter made
:. without these cultures. The use OF
r ,vrt$ ltures thus increases the uni
9 e .ormity and raises the general aver
tae, but does not improve the highest