80 THE STORY OF GERM LIFE. 



one, and the quality of the butter is sure to 



suffer. 



So long as butter was made only in private 



dairies it was a matter of comparatively little 



importance if there was an occasional falling off 

 in quality of this sort. When 

 it was made a few pounds 

 at a time, and only once or 

 twice a week, it was not a 

 very serious matter if a few 

 churnings of butter did suf- 

 fer in quality. But to-day 

 the butter-making industries 



FIG. 2i. Dairy bacterium are becoming more and more 



producing pleasant fla- rnnPPn f r ptpH into larcrp 



vours in butter. This concentratea large 



species has been used creameries, and It IS a mat- 

 commercially for the rip- ter O f a good deal more i m _ 

 enine: of cream. , . 



portance to discover some 



means by which a uniformly high quality can be 

 insured. If a creamery which makes five hun- 

 dred pounds of butter per day suffers from such 

 an injurious ripening, the quality of its but- 

 ter will fall off to such an extent as to command 

 a lower price, and the creamery suffers material- 

 ly. Perhaps the continuation of such a trouble 

 for two or three weeks would make a difference 

 between financial success and failure in the cream- 

 ery. With our concentration of the butter-mak- 

 ing industries it is becoming thus desirable to 

 discover some means of regulating this process 

 more accurately. 



The remedy of these occasional ill effects in 

 cream ripening has not been within the reach of 

 the butter maker. The butter maker must make 

 butter with the cream that is furnished him, and 

 if that cream is already impregnated with malign 



