RELATION OF MICROORGANISMS TO BUTTER 485 



is to coat the inside of the butter tub with paraffin. This prevents 

 trouble from the container but not from the paper. Mold spores or 

 vegetative hyphas are likely to be present in the cream. Those which 

 find themselves on the immediate surface of the butter may grow. This 

 source of trouble can be overcome by pasteurization of the cream. 



PATHOGENIC BACTERIA IN BUTTER 



If the milk contains pathogenic bacteria, they are certain to pass 

 into the cream and be incorporated in the butter. It is not believed 

 that butter is an important agent in the distribution of the organisms 

 of tuberculosis and typhoid fever, although both are able to exist in 

 salted butter for over two months. Foot-and-mouth disease is said 

 be caused in humans by the use of butter made from the milk of 

 infected animals, but this may still be regarded as a mooted 

 question. 



