Brookings weekly register. (Brookings, Brookings County, S.D.) 1898-1903, 1900-11-01
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful ysrmsrs Operate This
Department of ths Farm ;-- A Few
Hints ~ 10 the Care OF Live Stock
and Poultry. s-.. ..s
U.. of Pure culsur.s In Europe.

s
Use Of Pure Culturss 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 95 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
"a 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-
ization makes 1t necessary to inocu-
late the cream subsequently with
some form of culture. Secondly. the
process seems to be very favorable In
its results upon the character OF, the
butter. Through series of years
careful records have been kept, and
1t has been found by those who are
cognizant with the butter industry
that the use of pasteurization followed
by commercial cultures has produced
q very general Improvement In the
character Of the butter made. This
improvement is a general one, the
butter made throughout the country
being more uniformly good. There is
thus a greater uniformity, with fewer
examples of poor butter. It is also
the belief, though this Is difficult to
prove. that the quality of the butter
has improved as well as its uniforms
ity. In careful series Of tests made
by large dairy association 1t has
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 1t. That the process
is generally satisfactory, and Is be-
lieved by the Danish butter makers
to be Of practical value, Is clearly
enough proved by its adoption by 95
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 1t 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
on In Europe as to the comparative
value Of butter thus made and butter
made with out the pure cultures, 1t
Is observed In the first place that ap-
parently the process In question does
not produce butter which Is quite so
good as the very best type of butter
that is sometimes produced In dairies
that do not use this process. In other
words, the best quality of butter is
apparently made without pasteuriza-
ton and pure cultures However,
these exceptionally fine grades of but
ter are only rarely found. the aver
age butter being somewhat inferior.
While, then, the highest grade of
butter. Is not improved, the general
average Of the butter made by the
process in question Is higher than
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 highest
quality of butter made without It,
Second, it has become very clear In
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 of
good quality as 1t Is when ripened
without the cultures. While the
quality OF butter made from poor
cream may be improved by the use
of pasteurization followed by pure
cultures, some effects of .he inferior
quality Of cream will remain in spite
OF that. Third, experiments have
shown that the use of pasteurization
with pure cultures will not correct the
errors due to slovenliness in dairy
matters. 1t Is just as necessary that
care should be taken in all details
as 1t was before the cultures were
adopted.
In general dairy practice the results
have been perhaps more favorable
thar in experimental tests. This is
doubtless due to the fact that the
dairy has great variety of difficulties
to contend with which can be more
readily eliminated in experimental
tests than In general practice. II the
use OF pure cultures. therefore, is of
any value In correcting errors that
come from carelessness, 1t is very
clear that the use of such cultures in
general practice where carelessness is
to be expected would be more valu-