The Globe-republican., 1900-10-25
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.



Use of Pure Cultures In Europe.
A bulletin of the Storr's Experiment |
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 80 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
IS at present in force law requiring
the pasteuFization of all milk which
comes to a 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-
izafion makes it necessary to fnocu-
late the cream subsequently with
some form OF culture Secondly. the
process seems to be very favorable IN
it's results upon the character OF the
butter Through a series OF years
careful records have been kept, and
it has been found by those who are
that the use of pasteurization followed
by commercial cultures has produced
a very general improvement in the
character of the butter made. This
improvement is general one, the
butter made throughout the country
being more uniformly good There is
thus a greater uniformity, with fewer
examples of poor butter. 1t is also
the belief, though this is difficult to
prove, that the quality of the butter
a vel a
ity. In a careful series of tests made
by large dairy association 1t mas
been found to be quite uniformly the
case that the butter makers who use
this method score higher than the few
who do not use it. That the process
is generally satisfactory, and is be-
lieyed by the Danish butter makers
to be of practical value, is clearly
enough proved by its adoption by 50
per cent OF the butter makers in that
country, even before the introduction
OF the law which has forced the meth
| cd upon them. That the butter so
made is exceptionally good is shown
By the fact that it is in greater de-
mand in ENGLAND than any other
grade OF butter. Thus pure cultures
with pasteurization is now unani-
mously adopted by Danish butter
| makers.
When attention is turned to expert
| mental tests which have been carried
| value of butter thus made and butter
! made with out the pure cultures. il
| IS observed in the first place that ap-
! parently the process in question does
| not produce butter which Is quite sc
| good as the very best type of butter
| that is sometimes produced in diaries
that do not use this process In other
| words. the best quality of butter is
apparently made without pasteuriza-
/ ton and pure cultures. However
/ of hut.
/ ter are only rarely found, the aver
age butter being somewhat inferior
| While, then, the highest grade oil
butter is not improved, the genera,
| average of the butter made by the
| process in question is higher thar
/ the general average of butter made
/ without these cultures The use Of
/ pure cultures thus increases the uni
| formity and raises the general aver.
| age, but does not improve the highes
/ quality of butter made without 1T
| Second, it has become very clear Ii
the course of few years that the use
| of pure cultures will not make the
highest quality of butter out OF poor
cream It is just as necessary that
| the cream which the butter maker
| ripens with pure cultures shall be O.
| good quality as it is when ripenet
| without the cultures. While the
| quality of butter made from poor
| cream may be improved by the as
! cultures, some effects of The inferior
| quality of cream will remain in spite
| of that Third. experiments have
| shown that the use of pasteurizatior
with pure cultures will not correct the
| errors due to slovenlineSs in dairy
| matters. It is Just as necessary thai
| care should be taken in all detail.
as it was before the cultures we~
| adopted
In general dairy practice the result.
| have been perhaps more favorable
| than in experimental tests. This i.
doubtless due to the fact that ths
dairy has a great variety Of di1icultie.
to contend with which can be more
| readily eliminated in experimental
tests than in general practice. II tn.
use OF pure cultures, therefore, is o
any value in correcting errors tina
come from carelessness, it Is yer,
clear that the use of such cultures il
general practice where careiessness i
to be expected would be more yalu
able than it would appear from tn
| experimental tests where carelessnes
| can be eliminated