236 AGRICULTURAL BACTERIOLOGY. 



butter-makers are now recognizing that the pasteurization of 

 the cream, followed by the use of pure cultures for ripening, 

 is a valuable aid in remedying the troubles. 



The experiment stations have tested the process in the 

 United States with a considerable degree of accuracy, and, 

 while there is some difference in results, they do not find such 

 an improvement in the character of the butter as to warrant 

 the use of the process for the American taste. The butter 

 made by the process in this country, according to these tests, 

 does not grade very high. The experimental tests certainly 

 give at present no good ground for recommending to the 

 American butter-maker the adoption of pasteurization and 

 pure cultures. There can be little question that the chief cause 

 for this lies in the fact that the American taste demands a but- 

 ter with a rather strong flavor. Denmark butter is sold chiefly 

 in England, where the people are accustomed to a very mildly 

 flavored and slightly salted butter. There is no question that 

 butter made from pasteurized cream, even when inoculated 

 with a culture, is less highly flavored than butter made from 

 unpasteurized cream. For the American public, demand- 

 ing a highly flavored product, the process of pasteurizing with 

 pure culture inoculation does not seem very well adapted. 

 This will be true until either the bacteriologists produce a pure 

 culture of bacteria capable of giving higher flavors than any 

 which they have yet offered butter-makers, or until the public 

 taste is satisfied with a milder flavored butter. 



PRACTICAL RESULTS. 



When attention is turned to experimental tests which have 

 been carried on in Europe as to the comparative value of 

 butter made with and without pure cultures, it is observed that 

 the process in question does not apparently produce butter 

 quite so good as the very best type of butter sometimes pro- 

 duced in dairies that do not use this process. In other words, 



