The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-09-01
THE DAIRY
The Utility Of Pasteurizlng Cream.

The question of pasteurizing the
cream at cream gathering creameries
is one in which creamery men are
deeply interested, writes Geo. II. Barr,
of Canada. Will the Improvement In
the quality of the butter pay for the
expense of installing pasteurizer and
cooler. as well as for slightly greater
loss of butterfat in the buttermllk
Some of our creamery men are doubt
full if it will, while others say they
would not be without the pasteurizer
for anything. Why should there be
such a difference of opinion?
My judgment in connection with
pasteurizing cream gathered cream IS
based on our work at the dairy school
and from the reports from the in
structors when visiting the cream
cries. Our experience at the dairy
school was that pasteurizing the
cream and allowing it to stand over
night without the addition of any cul-
ture gave a better, favored butter than
was obtained from the same cream
unpasteurized, but when about 10 per
cent. pure culture was added to the
pasteurized cream the evening prior
to the day of churning the improve
ment was so great that there was
really no comparison between the
Two lots of butter when one week
old.
About the same condition exists n
the creameries. Where they are
pasteurizing and using pure culture
the quality of the butter is fine.
Other creameries are pasteuriZing but
hn
not so fine nor so uniform. There
are difficulties about providing Gull
ture in cream gathering .creameries.
Some of our buttermakers are buying
enough whole milk to make it, which
is probably the best way to get Il
clean sharp starter, and l would rec
ommend this method in preference TO
any other, so far as getting a good
starter IS concerned, but there is one
objection, which is that the addition
of so much milk will make the cream,
which is already too thin in most
creameries, thinner still.
One of our buttermakers has been
making culture from cream, and al
though it is not as nice as what he
makes from the whole milk it is very
much better than none at all. The
mother culture is carried on from day
to day in milk. This only requires a
small quantity. One gallon of milk
should be enough to set or add to 200
or 300 lbs. of cream
7 would recommend securing a but
ter culture from a reliable party, and
propagating according to directions.
Secure a gallon of milk daily, heat it
to 1902 and cool to 650 to 75' and
add enough of the pure culture to Sc
cure about per cent. of acid when
ready to. add to the cream. Keep
enough of this to add to the gallon OF
milk for the next day, which will be.
probably, about two ounces. This
leaves the balance of the gallon to add
to the 200 or 300 lbs. of cream, which
will be the starter for the cream in
the watts. By carrying the mother
culture always in milk there is less
danger of getting bad fiavors than If
some of the cream starter was used
to prepare the mother culture.
The cream used for making the
starter should be selected, pasteurized
and cooled to 65 or TO- before the
mother culture IS added, and should
be kept covered in bright clean cans.
If care is exercised and scrupulous
cleanliness practised l cannot see any
reason why cultures cannot be kept
in all our cream gathered creameries.
[ am fully convinced of this, that ii
we are going to succeed in producing
a fine quality of butter from gathered
cream, we must pasteuriZe to remove
as far as possible the undes' rable
germs and then introduce the proper
class of bacteria by adding a pure
culture.
The question of adding culture to
cream that is already overripe may
al. Linz th q I