Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1905-04-28
pASTEuRiZED vs.. RAW CREAM
BUTTER.


PASTEuRizED vs.. RAW CREAM
BUTTER.
From Farmer and Breeder.
The manufacture of ~pasteurized but.
ter is yet in its infancy (not excepting
Denmark. the science of destroying
bacteria without TO n great extent
changing the chemical composition of
milk or cream has not yet been mas
tered. say HI. Il. Hansen in the Dairy
Record. Heat is applied to milk or
cream which causes bacterial growth
and action TO be checked and for a
part eliminated. but IL thorough pas
teuPization is accomplished, it Is at the
cost of that which gives butter its real
value, aroma and favor Pure cul-
lures are used to partially cover up the
defects and If used right il does bring
back the desired flavor to a certain ex-
tent, but Of butter made from pure,
clean milk of not over twenty-four
hours age, u-upaSteurized and treated
with a pure starter and butter made
from like material and same treatment
and ~pasteurized there is little doubt
but wha the first mentioned would
have more snap and vigor and most
any one would pronounce ii the better
grade, the latter. class would have a
fine favor, clean and good enough for
a king TO eat. but comparing the two
n cannot help notice q want of some-
thing. There is not hat live appear
ance, the ~bouquet-like fragrance. which
characterized the former is sought in
vain In the latter. 1t may not be no.
ticed without having the two classes
together for comparison; but this be-
ing the ease raw cream butter Is a sure
winner. AS the fundamental law OF
pasteurization is applied heat at a tenn
perature where the greater part of bac-
terial life ceases its formation and
growth ii seems that the temperature
necessary to accomplish fl is high
enough to change certain substances in
mix whereby the natural fragrance
and aroma is lost and 1t, seemingly baf-
Hes all attempts TO substitute it and
import the delicacy of the origi-
nal natural product. AS will be no.
ticed at the beginning of this article I
nave referred only to the product
made from fresh, wholesome, clean
milk, but as this combination of viz
tues is not found together in one-tenth
of our creameries the whole year
around we use pasteurization to over
come h defects and here ii certainly
improves he product: also hand sepa-
rator cream O not be made into
butter without being -pasteurized and
l consider the owner of a hand sepa-
rator plant neglecting a most potent
factor for the Improvement of his but
ter in not putting in a pasteurizer. 1t
seems to have beer proved that even
cream with an acidity of As per cent.
can be successfully pasteurized and
this becoming so, think of the boon to-
the maker by having the bacteria caus-
ing the development of the 4 per cent.
acid eliminated and pure introduced
through a good culture starter. OF
course the defects in the cream from
the natural souring can not be entire!
ly overcome but ii a be done to 1t
great extent and is we'll worth the ex-
pense and time. A hand separator
creamery without pasteurization is be-
hind the times and cannot possibly hope,
of eve being real successful, u to
go back to what | intended to consider
in this writing I will put the question:
thus. Is it possible to destroy bacterial
formation at a temperature not exceedI
ing $50 degrees Fahrenheit? In this
problem could be solved pasteurizatior.
would benefit the best OF milk by
eradicating disease germs which may,
exist in milk and be unknown to any
but a chemist; at $50 degrees Fahreni
heit the composition of milk or cream
would remain the same as the raw pro:
due and the natural aroma would be
preserved. In the next decade there isl
likely to be great improvements it
pasteurizing methods and without al
doubt electricity will be the main agent
whose powerful rays will be utilized BY
certain methods to destroy all germ
life and formation, making milk or
cream a sterile product without ex1
treme heat being applied. In Denmark
it is compulsory to heat milk and creaml
TO at least 1S5 degrees Fahrenheit. NoWl
h Danes with scarcely an exception,
use a commercial pure culture as a.
starter for the cream and know about,
as much of buttermaking methods aki
we do in Minnesota, but any one who
has had an opportunity to inspect thu
Danish butter must come to the con-
clusion that it is inferior TO our good
buffers, that it has neither aroma nor
flavor worth mentioning. that its body
is poo The only point in which the
Danes point with pride is that theilt
butter is uniform and healthy: cer-
tainly some good points. but their but
ter is also uniformly poor in flavor and
aroma and the latter is what
gives butter it's greatest value. / ann
firmly convinced that it is the high
temperature that causes the absence
of aroma and IL the germs could be
destroyed under a process with a lower
temperature, 1t would be a blessing to
the Danes, more SO perhaps than to
US.