The evening times., 1900-06-16

crease in the population Of Washington,
and the milk producers in the neigabo--
hood Of the Capital are marketing a sep
ply largely in excess Of the demand" said
a prominent wholesale dealer TO Times
reporter today, the question has very nat
urally arisen as to what TO do with the
surplus. While great many Of the dairy
men feed the surplus milk TO hogs. this
is not considered at all profitable. espe-
cially so when it can be so easily turDei
into butter and cheese, both Of which find
a ready sale at this season Of the year.
In making butter. OF course. the bcst
results are obtained when the milk Or
cream derived from it is as pure and de-
void Of bacteria and germs as it can be
gotten. The adoption Of pure cultures for
a starter in ripening cream has led to the
quite general use in many PAGES OF pas
teurized milk or cream for butter maEirg
This pasteuriZaJiOn depriyes the cream or
milk OF a large part OF the bacteria. which
il always contains, 81 that the barteria OF
the pure culture predominate from the
first, and largely crowd out those in the
cream In this way the effects OF the puIe
culture are more marked. and are not
partially masked by the growth Of Other
kinds OF bacteria The use Of pure eu!-
lures in unpasteuTized cream has been
Iikened TO the selection Of clover seed with
great care so as 10 avoid all foul seed. and
then planting il on soil that has not been
previously prepared in any way. in which
case IL could hardly be expected that tee
clover would come up clean and remain
free from weeds Similarly the dair, ma n
who in using pure cultures Is simply cry
ing on bacterial farming. can hardly expect
to reap the full advantage OF the pure
culture without first destroying the grow
ing bacteria that exist in the milk ami
cream.
Although tn use Of pure cultures haa
become quite eX enslve, the practice Of pas
teurizIrg. whicA has practically displaced
the old system in Denmark. has found but
little application IN creameries in tbs
country. An extended test Of the method
recently reported BY the Government ex-
pertinent station in Wisconsin throws
great deal OF light upon its p.acticability
and advantages. and the class Of crsame. les
which may be expected TO be benefited b.
its use.
In these experiments part Of the milk
was creamed with a separator in the o-ci-
Eary way. and another part was pasteur-
lied before cTeaming by running II through
a continuous pasteurizing apparatus which
heated il 10 about l55 degrees Fahrenheit.
This pasteurizs tion killed about 81 per cent
Of the living germs in the milk The pas
teurized and unpasteurized cream was
made into butter by uniform method. US
ing a pure culture starter for Tipening the
cream. and the product was scored by an
expert in Chicago when fresh (from one 20
two weeks Odd and several weeks lateI
after IL had been stored in q butter cellar.
The average favor score con the basis Of
45 as perfect favor OF Ic2 churnirgs Of
h-rrr Of
- Of pasteurized butter was 1893. practi-
eaIly the same. 4 slightly larger proper
tion CT the unpasteurized than the pasteur-
iZed butter scored - points or more. IN
regard TO the favor the authors Of the bull
letin say:
The difference in the fresh scores is
so sigh; that il is impossible from these
scores TO conclude that one system pro-
duces higher flavor than the other. The
scorer. however claimed to be able 10 de-
tcct the pasteurized butter 5y its sweet
'curGy." FIAT taste. but did not material
ly reduce his score on this account This
conclusion is Of material consequence. as
it is usually claimed that as high a flavor
cannot be secured in pasteuriZed butter as
in that made in the ordinary way.
Dividing the work into monthly peri
DDS (February-AugUs), il cannot be said
that pasteurizing affects the quality Of the
butter more at one period than another
The grain or body OF the butter from
pasteurized milk was scored considerably
lower than that made from uupasteurized
milk. In other words. the pasteurizing
process appears to injure the grain or body
OF the butter. according to American stan
dards. although 1t is suggested that there
might not have been this difference IL the
butter had been scored in markets where
pasteuriZed butter was common.
The pasteuriZed butter kept better than
that from uupasteUTiZed milk On the av-
erage. thirty-nine packages OF unpasteur-
ized butter deteFiorated IL points in ia
vor by keeping in a butter cellar for two
10 four weeks. while thirty samples of the
pasteurized butter lost only 0.S5 OF a point
under the same treatment. On this point
the butter expert in Chicago says: Usual
ly have not been much in favor OF pas
teurizing cream. but the test that 1 have
Just made of these eight-pound pals that
were held in storage shows to me that the
pasteuriZing appears TO help hold the
sweetness for two or three weeks probably
better than unpasteurized butter
The yield Of butter from pasteurized
milk was on the average. little less than
that from unpasieurized milk. The heat
applied in pasteurizing was in no way IN
favorable to the separation of cream. bat
pasteuIiZed cream contained somewhat
more butter fat. This was thought to be
due to the fact that the pasteurized cream
was not as thoroughly cooled. owing to the
higher temperature to which IL had been
heated. for at other seasons there was not
much difference in the amount Of fat left
in the buttermilk.
"ks to the uniformity Of the product
there was only slight difference in favor
OF the pasteuriZed butter, as both kinds OF
butter were quite uniform in quality II
should be remembers in this connection
that the butter was made in the dairy
school creamery. under the direction Of ex-
peTts and under the most favorable eondi-
tions for making a uniform product by the
ordinary methods. The normal product
Of this creamery is very uniform. and quite
likely greater differences in the uniformi-
ty and in the keeping quality OF the pas
teurized product would have been appar-
ent in the average creamery.
Considering the extra labor and ex-
pense involved in the process and the pres
ent demands OF the American market the
STATEN does not recommend its introdue-
tion into creameries that already make a
good product 1t is believed. however. that
in creameries where difficulty is experience
ed in making a thoroughly hrst-class pro-
duct of uniform quality it would be a ma
terial advantage.
If the demand for export butter should
ever reach any considerable proportions
the employment Of this ystem might be of
value. since the present standards demand
ed by Tire foreign market are as easily OBJ
tanable. or even more so. by the pasteur-
izing system as any other. Then, again II
y l.