BUTTER. 265 



other Scandinavian countries, pasteurization of the milk 

 (or of the cream) is practised regularly in all the best 

 creameries, in the former country at present in perhaps go 

 per cent of the creameries in operation. In this country 

 the firms manufacturing and selling pure cultures have 

 unfortunately not insisted on this point, and where pure 

 culture-starters are used with us it is nearly always with- 

 out previous pasteurization. One reason why pasteuriza- 

 tion has not been adopted in the manufacture of butter in 

 this country is that the market demands a higher flavored, 

 ■ ' stronger " butter than is wanted by the European market, 

 and the pure cultures on the market, when used with 

 pasteurized cream, do not produce such a butter. The 

 expense of pasteurization of the cream and the absence of 

 proper apparatus, or non-introduction of such as have 

 proved successful in European practice, furthermore tend 

 to explain why our butter-makers do not generally pasteur- 

 ize the cream in using pure culture-starters. 



The three pure cultures now on the market in this 

 country are Chr. Hansen's Lactic Ferment (Chr. Hansen's 

 Laboratory, Little Falls, N. Y.), Conn's culture (B. 41, 

 Conn Butter Improvement Co., Philadelphia, Pa.), and the 

 Boston Butter Culture (Boston Butter Culture Co., Boston, 

 Mass.). The first one is of Danish origin, and is one of the 

 standard pure cultures used in the Scandinavian countries ; 

 the second was described by its originator in the author's 

 Dairy Calendar for 1896. These cultures are placed on the 

 market in dry form as a powder, or as pellets. Directions 

 for using the cultures accompany each package sold. In 

 general, the method to be followed is to seed the culture in 

 a quantity of sterilized skim-milk or cream; this is kept for 

 one to two days at a temperature below 90° (B. 41 70°, 

 Lactic Ferment 86°); the starter is then mixed with the 

 cream to be ripened, generally adding about 2 per cent. The 

 cream will be ready for churning the next day. A portion 

 of the starter prepared is used for the seeding of a new lot 

 of sterilized skim-milk, which will make the starter for the 

 following day, and the same process is" continued until 

 deterioration of the starter sets in, as shown by lack of 

 flavor in the ripened cream and in the butter; a fresh batch 

 i§ then prepared from a new package of ferment- I^ propei 



