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I just got baclf to Copenhagen from a field trip in Jutland, visiting social agencies. Most of the time we were guided by extension personnel, and there were several Jugoslavian ladies; along, home ec. workers, also on American grants. In Soro we stayed at the Ritz, slightly less ritzy than some I have seen, but we made out fine.
Today we saw; a daily where they weighed the milk, and made butter. They’-put some sweet cream in a vat, added cultured buttermilk, aged it over 'night, stirred it constantly, then churned it. 'The butter was packed into 22 pound tubs, or wrapped in parchment and foil. 1 asked if is was washed in water and the man said the culture was so pure no off flavors would result, so it was unnecessary, and people liked it that way. Danish butter is delicious, so he knows what he is doing. When it was finished, he stuck his finger in the tub and dug out| a big golden lump for us to sample, just like that. , . In another dairy they were making blue cheese. They punch holes in it with a steel disk with spikes to make air holes for the blue mold to grow in. It is half fat, very rich and strong. We had samples, but it was almost too ridh to eat alone. After all my work with dried milk, I saw the machine that makes it, here. This plant packs whole milk*
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