DAIRYING. 479 



washed long- enough all of the aroma would l)o washed out, while without any 

 washing at all the taste was most prominent. The hutter aroma is, then, not 

 due to changes in the fat, hut to some other constituents of the cream. . . . 



."The total result of these experiments, liowever, has been to indicate that the 

 effect upon the flavor of butter, while noticeable, is not so striking as was at the 

 outset expected. At the same time the effect was sufficient to make the differences 

 between the line, delicately flavored butter and theuupleasaut, strong- tasting but- 

 ter which result from an improper ripening; in other words, the differences between 

 the very highest f[uality of butter and that of an inferior grade. 



"Another point of much significance was noted. Of the large variety of species 

 of bacteria found m ripening cream the number which produce poor butter is very 

 small. Among the 20 species already experimented with only .3 produced strikingly 

 bad effects, while all the rest gave good butter or had no marked influence. This is 

 a matter of considerable importance as bearing upon dairy interests. It indicates 

 that no particular species of bacteria is needed to produce a good aroma, but that 

 nearly all of the species liable to get into the cream under normal conditions will 

 give moderately good results. Some, indeed, are better than others for the purpose, 

 and some really produce injurious effects, but the majority of s]}ecies are either 

 directly advantageous or neutral in their action. It must be remembered, however, 

 that the source of these organisms was cream from first-class creameries, where the 

 beneficial species must be supi)Osed to outnumber the injurious ones. What result 

 would have been obtained if a lot of cream from an inferior dairy had been used as a 

 starting jioint can not be stated, but the result remains that good conditions uiay be 

 depended ujjon to produce favorable varieties of bacteria in abundance. 



"Somewhat akin to the above is the general observation that no single species 

 produced a typical ripening of cream, or the usually expected flavor in the butter. 

 Although many of them produced excellent butter, yet in every case the verdict 

 would be given that the flavor was not exactly that of normally ripened butter. 

 This is not to be wondered at, for it is hardly to be expected that any one species 

 would produce the same result as that produced by many species growing together. 

 Experiments with combinations of species bave therefore been undertaken, but the 

 results are not yet complete. 



"Most of the species experimented with produced an alkaline reaction, the reason 

 being that a large part of the species isolated from ripening cream showed this 

 peculiarity. The few acid-producing species isolated did not produce so good 

 effects on the l)utter as tiie alkaline-producing .species. Further experiments with 

 acid-produciiig species are needed, however." 



In the report of tlie director of tlie station it is stated that — 



"One species of bacteria ibr ripening cream has been furnished to 3 creameries. 

 At the time of the present writiug the experience with it has covered a period of 

 several weeks in each of 2 and nearly 4 months in 1 of the creameries — that in Crom- 

 well, Connecticut. The managers report most gratifying results. Those with the 

 longest experience are the most enthusiastic. In the Cromwell creamery the use of a 

 culture furnished by Prof. Conn has greatly improved the (quality of the butter." 



Creameries and infectious diseases, J. J. Welply {Lancet, 1894, 

 pp. 002-0'Jii).—X case is detailed in which typhoid fever was conveyed 

 throujih a creamery to its patrons by drinl^ing- the skiiii milk. A farm 

 on which there had been a case of typhoid fever furuished milk, to the 

 creamery. This milk was of course mixed with that of the other patrons 

 and separated, the patrons takinj^- the mixed skim nd^k home. Out of 

 about L*4 faruis dealing with the creamery 12 suffered with the disease, 

 while all the farms m that district not deahng with it— about ISO- 

 escaped except 2, and the infection was indirectly conveyed to these. 



