BACTERIA IN BUTTER-MAKING. 235 



the process seems to be very favorable in its results upon the 

 character of the butter. Through a series of years a careful 

 record has been kept, and it has been found by those who are 

 cognizant with the butter industry that the use of pasteuriza- 

 tion, followed by inoculation with commercial cultures, has 

 produced a very general improvement in the character of the 

 butter made. This improvement is a general one, the butter 

 made throughout the country being more uniformly good. 

 There is thus a greater uniformity, with fewer examples of 

 poor butter. It is also the belief, though this is difficult to 

 prove, that the quality as well as the uniformity of the butter 

 has improved. That the process is generally satisfactory, and 

 is believed by Danish butter-makers to be of practical value, 

 is clearly enough proved by the fact that it was adopted by 

 over 95 per cent, of the butter-makers of that country, even 

 before the introduction of the law that has forced this method 

 upon them. That the butter so made is exceptionally good is 

 shown by the fact that it has been in greater demand in England 

 than any other grade of butter. For Denmark pure cultures 

 have been a decided advantage. 



Nowhere else has this method of using pure cultures been 

 adopted so extensively as in Denmark. It is hardly known 

 in southern Europe, is not used in England and has been 

 only slightly adopted in the United States and Australia. 

 The improvement in the product of the Denmark butter-mak- 

 ers has been decided, but, for various reasons, other butter- 

 making countries have not found the use of pure cultures 

 with pasteurization of sufficient value to warrant their extended 

 adoption. But, although the other countries have not adopted 

 these methods as a regular procedure, this method of pure 

 cultures is coming to be quite widely used as a means of 

 getting rid of certain dairy troubles. All creameries are, at 

 times, subject to the occurrence of unpleasant tastes in the 

 butter, due to improper ripening. Under these circumstances 



