434 EXPERIMENT STATION RECORD. 



that it does not give conclusive results, "since a small lot of this sort 

 does not give the organisms a fair sliowing." Some of the failures have 

 been explained by lack of proper handling of the cultures or too short 

 trials, but in other cases they can not be fully explained, although no 

 failures have occurred in creameries where the author has been able to 

 personally superintend the introduction of the culture. 



"Many facts in regard to the practical methods of using the culture are being 

 constantly learned. The best temperature for ripening at different seasons, the best 

 temperature for churning, the proper proportion of the culture to add to the cream, 

 the best time to add it, etc. ; all these are matters of practical importance and must 

 be learned by practical experience before perfect success can be expected. Thus far 

 in the year's experience it has appeared that, as the butter makers do learn these 

 facts and get more familiar with the method, the failures in many cases give place to 

 success, and the lack of thorough adaptation of the method to the creamery is the 

 cause of most of the lack of success. Undoubtedly also some of the failures in 

 these 'sample trials' have been due to molds or other contaminations which occurred 

 in the culture and ruined the value of the sample, and thus spoiled the experiment. 

 Such troubles will not occur hereafter, because of improved methods of prepara- 

 tion of the cultures. . . . 



"There may be creameries and conditions under which this culture will not pro- 

 duce its ordinary effect* and this can only be determined by a continuation of such 

 experiments. The attempt is now being made to keep closer watch of the experi- 

 ments in order to learn, so far as possible, the causes and remedies for the failures. 

 New methods of use are being devised l)y the dairymen, and in a few months it will 

 be possible to determine with more certainty how generally it will be possible to 

 avoid failure and insure success by improved methods of handling." 



The following is the method which has been adopted for the intro- 

 duction of tbe culture into the cream: Pasteurize qts. of cream by 

 heating (at 155^ F.) and after cooling dissolve in this the pellet con- 

 taining the culture; set in a warm place (70° F.) and allow the culture 

 to grow for 2 days, and then inoculate in 25 gal. of ordinary cream; 

 allow this to ripen as usual, and then use it as a starter in the large 

 cream vats in the proportion of 1 gal. of starter to 25 gal. of cream. 

 The whole is ripened at a temperature of about 68° F. for one day. 



The experience of butter makers in the past year has taught many 

 secondary facts regarding the best methods of handling the culture in 

 ripening cream. It has appeared, for instance, that cream ripened 

 with this culture should be churned at a little lower temperature than 

 ordinary cream to give the best results as to body, grain, and flavor. 

 A temperature as low as 52 to 54° is sometimes needed. It has been 

 found possible to keep cream sweet for a longer period by the use of 

 the culture than without it. In laboratory trials cream has been kept 

 for nearly 2 weeks without becoming sour. Hence the buttermilk 

 from such cream is sweeter and keeps for a longer time than ordinary 

 buttermilk. 



Cream from different j^atrons of the same creamery has been found 

 to differ in character, and in some cases it has been found best to use 

 specially selected cream for making up the first starter. In pasteurized 

 cream a higher temperature is required for ripening the cream with 



