338 



SCIENTIFIC AGRICULTURE 



June, 1922 



TABLE VII. 



Oidium, Yeast, and Bacterial Counts, and Storch Tests, June entries, Dominion Scor- 

 ing Contest, 1921. 



Yeast 



Cols. 



680 



4,900 



15,000 



84,000 



100,000 



195,000 



330,000 



360,000 



890,000 



=^ Light reaction. 



yeast and oidium contamination will occur 

 from these. 



Counts given in Table III show that yeast 

 and mold infection of butter made from 

 pasteurized cream is fairly general through- 

 out the Dominion, with marked variations, 

 however, between different creameries, and 

 also between different churnings made at the 

 same creamery on different days. Counts 

 given in Table IV show that butter made 

 in some creameries is consistently low in 

 yeast and mold content, while that made in 

 other creameries is consistently high ; it also 

 shows what was accomplished in the way of 

 reducing the yeast and mold content of butter 



manufactured at the O.A.C. creamery, by the 

 application of intelligent care. 



It has been suggested that possibly some 

 of the yeast infections referred to above have 

 been caused by the addition of yeasty start- 

 ers to the pasteurized cream or by working 

 butter in same. I do not believe this factor 

 enters the present case to any extent, because 

 creameries using starters are quite the ex- 

 ception in Canada at the present time. Not 

 a single one of the 30 creameries represented 

 by the 93 Dominion Contest lots, counts of 

 which are given in Table III, used starter 

 in any shape or form. 



Interest bv Ontario creamerv men in the 



TABLE VIII. 



Examples of Mold and Yeast Counts, four Ontario creameries, season 1921. 



Figures indicate colony counts per c.c. 

 second column yeasts. 

 *=over 100,000. 



D. 



of butter. First column oidium lactis mold, 



