264 EXPERIMENT STATION RECORD. 



is Hi points more for the normal than for the 'B41' butter. This agrees with the 

 generally accepted opinion that the highest flavored butter loses most in storage. 



"Seven experiments were made with 'B41' in gathered cream. In 5 experiments 

 *B41' scored a total of 8.5 points below normal, in 2 experiments 'B4I' scored a 

 total of 3 ])oints above normal. ... 



"Relative difference [in favor of] normal l>utter when fresh, 6 points. 



"Relative difference [in favor of J normal butter after storage, 11.5 points. The 

 normal [from gathered cream] kept, therefore, better than the ' B41 ' product. 



"Inasmuch as the butter made from separator cream ripened at high temperatures 

 for about 1 day was not in storage for more than a few days, no conclusions as to the 

 keeping (j^uality of the same under these conditions can be made." 



In tlie above the butter from separator cream scored on a basis of 

 perfect flavor 550 points and that from gathered cream 350 points. 

 The scorings of the fresh butter made by different judges are grouped 

 so as to show the relative uniformity in the product. 



"While in a number of cases the difference in uniformity between 'B41' and normal 

 butter is not marked, yet in several instances a sharp distinction is to be noted, as 

 is seen in the scores of Barber and Gurler in the first division of the above table. 

 Not only is the extreme variation in scores less in normal than in 'B41' butter, but 

 what is more important, a larger number of packages of normal butter scored the 

 same, or within one point of each other." 



Four exi)eriments were made to ascertain tbe comparative develop- 

 ment of acidity in cream ripened with B41 and without any starter. It 

 has been claimed that the addition of B41 to normal sweet cream delays 

 the rapidity with which the acid is developed, and that consequently 

 the ripening may be continued longer, thus improving the flavor of the 

 butter. In the experiments made on this subject acidity usually devel- 

 oped more rapidly in the cream ripened with BIl than that to which 

 no starter was added, and the B41 cream was invariably the more acid 

 at the conclusion of the experiment. 



"The general conclusions from these experiments are summarized as follows: 



" (1) Cultures of ' B41 ' have been examined bacteriologically as they were received 

 from the Culture Co. In every culture examined there has been found associated 

 witli the proper organism a small percentage of foreign bacteria and molds. 



" (2) The detailed discussion of the flavor scores show, so far as these experiments 

 are concerned, that the Conn culture ' B41' did not improve the flavor of the sepa- 

 rator butter ripened for one day at a high temperature, or of that ripened for a longer 

 time at a lower temperature; on the contrary, the score of the fresh ' B41' butter by 

 the different judges was in the majority of cases materially lower than that of nor- 

 mal butter. 



" (3) The experiments with gathered cream, as in the separator cream, show that 

 the flavor of the ' B41 ' butter was poorer than that of nornuil butter. 



" (4) AVith separator-cream butter in cold storage, that made with ' B41 ' deterio- 

 rated less than did the normal butter. When taken from storage there was but little 

 difference in flavor between these two butters, although the normal butter when 

 fresh scored higher. 



" (5) In cold storage the ' B41 ' butter from gathered cream, on the other hand, did 

 not keep as well as that made from normal cream. 



" (6) While the difference in the i^niformity between normal and ' B41 ' butter was 

 not marked, yet the difference, as a rule, was in fiivor of the greater uniformity of 

 normal butter. 



