Jail. 15, 191S 



Moldiness in Butter 



307 



Table IV. — Cultural results with media containing known percentages of salta 



Altcmaria sp. 3515 



Altemaria sp. 3513 



Altemaria sp. 3546 



Cunninghamiella sp. . 



Fusarium sp 



Mucor sp. 3513 



Mucor sp. 3514D4 



Mucor sp. 3514C1 . . . . 



Mucor sp. 3532 



Oidium lactis 



Penicillium sp. 3529a. 

 Penicillium roqueforti 



Mold. 



Penicillium roquefotti 



3SisC 



Penicillium expansum 

 Penicillium stolonife- 



rum, var 



Penicillium chrysoge- 



num 



Penicillium purpuro- 



genum 



Red mold 3536.3 



Rhizopus nigricans. . . . 

 Trichoderma sp 



Percentage of salt. 



6.S 



I. o 

 ■9 



■3 

 • 7 

 •3 



1) 1. o 



■ 4 



o A typical colony is designated as i.o; lesser growth by decimal fractions. 



b These cultures developed slowly, but finally reached the condition indicated. 



These cultural results agree with other data published recently (Thom, 

 1914). Two more series of cultures were made, containing approxi- 

 mately 18 and 21 per cent of salt. In these such organisms as produced 

 marked growth with a salt content of 14.4 per cent were carried, together 

 with other species of Penicillium and Aspergillus. Penicillium chryso- 

 genum, P. stoloniferum, Penicillium sp. 3529a and Aspergillus repens pro- 

 duced considerable growth with 18 per cent of salt. Three other organ- 

 isms produced slight growth. With 21 per cent of salt no colonies were 

 obtained, although spores of P. chrysogenum germinated. Comparison 

 with the results of butter inoculation shows that Czapek's solution 

 sustained much larger growth than butter containing comparable per- 

 centages of salt. To show the results of these culture series for the 

 organisms obtained from butter, the graphic representation (fig. i) was 

 prepared. The four series reported were calculated as representing 

 approximately brine conditions in butter containing 1.3, 2.7, 3.4, and 4.1 

 per cent of salt. Even under the very favorable conditions offered by 

 the culture media, temperature, and humidity used, the mold growth 

 found in the second series was small and in the third series was negligible. 



DISCUSSION OF RESULTS 



From the data already given, mold is seen to attack the butter itself 

 if unsalted or very lightly salted. Normally salted butter may be 

 affected by green mold only if held under conditions very favorable to 

 mold growth. In general such losses are not great. Both the species of 

 Oidium with its orange-yellow patches and the smudges of Altemaria 

 disappear promptly when even very moderate salting is practiced. 

 These are the important factors in losses of unsalted butter as studied by 

 Jensen (1901 and 1908). Since Oidium sp. penetrates the mass of butter 



