June, 1922 



SCIEXTIFIC AGRICULTURE 



339 



microbial content of creamery butter, par- 

 ticularly that made from pasteurized cream, 

 developed to such an extent in 1921 that it 

 was found necessary to employ a man to 

 devote his whole time to this work during 

 the five summer months, May to September 

 inclusive, this being the season when the 

 bulk of the butter grading in Ontario is 

 done. Mr. D. B. Shutt, a third year O.A.C. 

 student, was engaged for this work and 

 counts of Ontario samples reported in Table.s 

 V, VI and VIII were made by him. 



Five hundred and seventy-four samples of 

 butter were received from the Grading Sta- 

 tion during the summer of 1921, compared 

 with 315 during 1920. These 574 samples 

 represented butter made in 56 creameries. 

 513 of them coming from 43 creameries, an 



average of 12 samples per creamery or one 

 every 10 days. A summary of the mold 

 (oidiura lactis) and yeast content of 537 

 Storch test negative lots as determined by 

 us during 1921 will be found in Table V. 



Compared with the counts of Ontario 

 samples, (season 1920), given in Table II, 

 no marked improvement for 1921 can be 

 noted. This is explained by the fact that 

 a number of new creameries were sending 

 samples during 1921 that had not sent 

 samples previously, and these counts usually 

 ran high. Creameries which sent us samples 

 during the two years have usually shown a 

 marked lowering of their counts during 1921. 



A number of bacterial counts were also 

 made to determine if there were any correla- 

 tion between the yeast and the bacterial con- 



Cultures of Butter. Dominion Scoring Contest, September, 1920. 



Entry 

 No. 



1 c. c. 



1 /lO c. c. 



1/100 c. c. 



Oidium 

 Colonies 

 per c. c. 



72. 



21. 



11. 



Yea.st 

 Colonies 

 per c. c. 



220. 



4„800 



160. 



Over 

 100,000 



4.700 



Over 



100,000 



