Butter Faults 415 



in the cream supplied by the patron but in the water 

 used at the creamery. Certain bacteria present in wells, 

 brooks, or springs, are introduced into the butter with^ 

 the wash-water, and bring about undesirable changes. 

 Even creameries with an established reputation for 

 excellent butter are now and then confronted by the 

 sudden deterioration of their product on account of 

 microorganisms causing butter faults. In such cases, 

 normal conditions are reestablished only after the most 

 thorough cleaning of the premises, and, when this is 

 insufficient, by the boiling of the water used in the 

 creamery. 



