BUTTER. 299 



other Scandinavian countries, pasteurization tf th • milk (or 

 of the cream) is practised regularly in all the best creameries, 

 in the former country at present in perhaps 95 per cent of the 

 creameries in operation. In this country the firms manufactur- 

 ing and selling pure cultures unfortunately did not insist on 

 this point at the start, and where pure culture -starters were used 

 with us it was nearly always without previous pasteurization. 

 One reason why pasteurization has not been generally adopted 

 in the manufacture of butter in this country is that the market 

 demands a higher flavored, "stronger" butter than is wanted 

 by the luiropean market, and the pure cultures on the market, 

 when used with pasteurized cream, do not produce such a butter. 

 T .e expense of pasteurization of the cream and the absence of 

 proper aj)paratus, or non-intn^duction of such as have proved 

 successful in European practice, furthermore tend to explain 

 why our butter-makers do not generally pasteurize the cream 

 in using pure culture-starters. During late years, however, 

 pasteurization of cream has become more general in American 

 creameries. 



The five pure cultures now on the market in this country are 

 Chr. Hansen's Lactic Ferment (Chr. Hansen's Laboratory, Little 

 Fells, N. Y.), Ericsson Butter Culture (Elov. Ericsson, St. Paul, 

 Minn.), Flavorone (Parke, Davis & Co., Detroit, Mich.), Elgin 

 Butler Culture (Creamery Pkg. Mfg. Co., Chicago, 111.), and the 

 Boston Butter Culture (O. Douglas Improved Boston Butter Cul- 

 ture Co., Boston, Mass.). These cultures are placed on the 

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

 for their use 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°; about 5 per cent, of the starter is then 

 added and mixed with the cream to be ripened; some makers 

 add considerably more than this amount. The cream will be 

 ready for churning the next day. A ])ortion of the starter 

 prepared is used for the see ing 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 is then prepared from a new 



