DAIRY FARMING DAIRYING. 435 



Bacillus No. 41 than witliout it in order to give the proper flavor and 

 acidity. In some cases of this sort a temperature as high as 80^ has 

 been used with success. 



The advantage from using Bacillus No. 41 has been sometimes greater 

 in gathered cream creameries than in those where the milk is brought 

 to the creamery for separation, since in the case of gathered cream 

 the cream is not fresh when received at the creamery and the ripening 

 process has already commenced and occasionally the cream is sour. 



"The use of Bacilhis No. 41 has been found during the last year largely to obviate 

 this irregularity in the gathered-cream system. ... It has been found very advan- 

 tageous to place 2 or 3 qts. of the. Bacillus No. 41 starter in the cream collector's cans 

 before he starts on his rounds, in order that the organism may get a longer chance 

 to grow in the cream. With this procedure the culture begins to do its work as soon 

 as the cream is poured into the cans." 



In conclusion the author expresses the belief that the experience of 

 the i^ast year has been sufficient to indicate beyond question that the 

 method of using pure cultures or some kind of bacterial starter is cor- 

 rect in principle and will be the coming method in dairying for the pur- 

 pose of producing high flavor and uniform quality in butter. He does 

 not claim it to be proved that Bacillus No. 41 is the best organism that 

 can be used for this purpose, or that some other culture composed of a 

 mixture of two or more different species of tacteria may not be found 

 which will be, on the whole, more advantageous than Bacillus No. 41. 



Experiments in ripening cream with pure cultures, Sartori {Abs. 

 in Milch Ztg., 25 {18[)(>), No. 43, pp. 6S5, 68()). — These experiments were 

 made at the request of the Italian Minister of Agriculture in the cream- 

 ery of the Koyal Agricultural School at Brescia. The cream was first 

 pasteurized, and as soon as it had cooled to the proper temperature the 

 pure culture was added. As to the extent of ripening, the author finds 

 that an acidity equal to 28 to 30 cc. of ^ normal alkali is best for butter 

 which is to be kept some time, although a lower acidity (25 to 27 cc.) 

 gives more aroma and is preferred for butter that is to be consumed at 

 once. 



The butter made with pure cultures was of excellent quality, with 

 good aroma, and was preferred by nearly all who sampled it to the com- 

 mon sweet-cream butter. Such butter retained its fresh taste and its 

 aroma much longer than sweet-cream butter. Numerous instances of 

 this are cited. 



It is suggested that by means of iiasteurization and pure cultures the 

 quality of the butter made from sheep's milk might be improved and its 

 peculiar unpleasant taste removed or prevented. 



A ne^v fungus in butter, Gr. W. Shaw ( Oregon 8ta. Press Notes, Nov. 

 23, 1S9G). — "There have been several instances reported in Portland 

 of apparently good butter turning to a bluish-black color on the out- 

 side, beginning in several isolated spots and gradually extending over 

 the entire surface." Three rolls of such butter examined for adultera- 



