Full resolution (JPEG) - On this page / på denna sida - III. Rural Husbandry. Introd. by H. Juhlin Dannfelt - 3. Dairies and Dairy-Industry. By L. G. Thomé
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the present position of the dairy-industry in sweden. 113
ten, Västernorrland, and Jämtland — there were 104 co-operative dairies, and
only 14 dairy companies’- and 12 manor-farm- and manor-farm milk-purchase
dairies. If, on the other hand, we glance at Central Sweden, we find in a
single län — that of Skaraborg — 20!) dairy companies’-, and 59
manor-farm-and manor-farm milk-purchase dairies, as against only 29 co-operative dairies,
and the three läns that come next to Skaraborg in point of milk-production
— those of Östergötland, Södermanland, and Stockholm — have 78 dairy
companies’- and 96 manor-farm- and manor-farm milk-purchase dairies, and only 43
co-operative dairies. The size of the dairies varies considerably. In the
foremost rank come the dairies in Malmöhus Län, with a daily average of 8 000
kilograms of milk, the figures varying between 3 400 kilograms for the
smallest co-operative dairies, to 22 000 kilograms for the largest. The least
amount of milk handled by the dairies is found in Västerbotten Län, where
the daily average is only 400 kilograms. The value of the dairy-buildings,
•etc., shows the same variations; in Malmöhus Län the average value of the
co-operative dairies is 37 565 kr., and in Västerbotten only 3 920 kr. The total
quantity of milk weighed on receipt at the dairies in 1910 was 1 149 219 973
kilograms, of which 136 969 685 kilograms were sold as unskimmed milk.
Somewhat more than 1 milliard kilograms of milk were, therefore, used in
the dairies for the manufacture of butter and cheese.. Butter alone was made
at 845 dairies; fat-cheese alone was made at 327 dairies, and both butter and
cheese were made at 208 establishments.
The manufacture of butter. Butter still occupies the first place among
•dairyproduets, and its manufacture constantly increases, amounting in 1900
to 26 114 018 kilograms, in 1905 to 27 999 409 kilograms, and in 1910 to
32 938 444 kilograms. Butter-making is carried on most extensively in Skåne
and Halland, the production of butter at the dairies in these two läns
amounting in 1910 to about one-half of the quantity made at all the dairies of
the country. Among other läns where the manufacture of butter is carried on
very extensively may be mentioned those of Östergötland, Skaraborg,
Södermanland, and Västmanland.
The butter is produced from cream obtained by skimming the milk, this
process, nowadays, taking place almost exclusively by means of the
separat.ing-system; in one or two places, where skimmed milk can be sold at a high price
for direct consumption, the ice-method is still employed. The majority of the
separators in use are Alpha-separators, which can be had in three different
sizes, skimming 1 000, 2 000, and 3 000 kilograms of milk per hour
respectively, skimming as close as to 0’07 % of fat in the skimmed milk. As a rule
the milk is pasteurized, either the pure milk (helmjölken) before skimming,
or else the cream and the skimmed milk separately. Pasteurizing is not,
as in Denmark, obligatory by law, but efforts are at present being made to
have such a law passed in Sweden, too. In connection with the process of
pasteurizing, there is employed in many places, and especially and very
generally in Malmöhus Län, the regenerative system, whereby a part of the warmth
of the pasteurized milk is utilized for the purpose of preparatorily heating the
cold milk. Nearly all the butter produced here is the so-called sour-cream
butter (Sw. syrat smör), which is obtained by submitting all the cream
intended for the making of butter to a souring-process, produced by the bacteria
of lactic acid. For this purpose there is very generally employed a pure culture
of lactic acid bacteria, the activity of which is preserved by the culture being
placed every day in a fresh preparation of thoroughly pasteurized skimmed milk;
in some places again, butter-milk is used as the souring preparation or starter.
The souring of the cream takes place, as a rule, at a low temperature (11—
15" C.) and the cream which is thus set on the one day for souring ought
8—133179. Sweden. II.
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