3o8 



Journal of Agricultural Research 



Vol. m. No. 4 



and produces marked discoloration, as well as bad flavors, salting, if 

 practiced at all, should be heavy enough to eliminate this group of 

 organisms. Green molds may damage normally salted butter if cracks 

 and open spaces are left by bad packing. In most cases such mold will 

 be confined to liners and containers if the packing is fairly well done. 

 Rogers (1906) found that paraffining the tubs or boxes used prevented 

 mold on both container and liner. The paraffin prevented the escape of 

 water which would leave the air spaces necessary for mold growth, thus 



35'S C,3S^/. tv 3Z 3539 a 



/.34 2.7^ 3.3 e 



^.oe 



s 10 



30 



Fig. I.— Graph showing the effect of salt on molding. Cultural results with organisms obtained from 

 butter. Nos. 35150, 3541W27, 3929a, 3515.12, 3515.18. and 3541.26 were species of Peniciliium. N0.3S14C1 

 was a species of Mucor and No. 3536.3 was the sterile red mold from butter. The dotted portions of the 

 graph represent hypothetical courses for organisms disappearing at percentages not determined but 

 limited by the next experiment. 



preventing also loss of weight from the butter itself. Previous papers 

 have taken no account of the presence of mold spores in the butter itself. 

 All possible treatment of containers will fail unless conditions are pro- 

 duced which will prevent the growth of these spores. The same condi- 

 tions which stop the growth of molds present on the paper and wood of 

 the package also prevent the spores in the butter from growing. 



In all storage of butter the temperature factor must not be neglected. 

 Mold growth is progressively reduced by low temperatures. Work else- 

 where reported shows that species of Peniciliium (Thom, 1910, p. 92, 93, 

 105) grow very slowly as the temperature approaches the freezing point. 



