STARTERS IN PASTEURIZED CREAM. 2OI 



ponderance. When such a starter is added to the unpas- 

 teurized cream the effect will be almost the same as if a 

 pure culture of some of the commercial products had been 

 added. Such starters allow the miscellaneous species of bac- 

 teria already present to grow for a little, but the lactic germs, 

 being so numerous, soon get the upper hand and check the 

 further growth of the miscellaneous microorganisms that 

 might produce trouble in the cream. 



The Use of Starters in Pasteurized Cream. In the use of 

 starters two methods have been adopted. The first is to 

 prepare the cream to be ripened by pasteurization. The 

 cream is heated to about 155-160, sometimes higher. If 

 the heat is too high a slight cooked taste appears in the 

 butter, which, however, disappears after two weeks. This 

 temperature destroys a large portion of the bacteria that are 

 present in the cream. Not all of the bacteria are destroyed, 

 but such a large proportion, that, when this cream is sub- 

 sequently inoculated with the several gallons of the starter, 

 the inoculated bacteria are capable of developing, unhindered 

 by the organisms that may have originally been present. The 

 cream is thus ripened through the agency of the inoculated 

 bacteria and not through the agency of the bacteria which 

 were originally present. 



This was the original method of using pure cultures, 

 and it has been generally recommended wherever pure cul- 

 tures have been used. It is clearly the logical method, for 

 if we wish to ripen cream by the agency of a pure culture 

 it would first seem to be necessary to get rid of the bacteria 

 which are present in the cream. The use of pasteurization, 

 therefore, has been adopted almost everywhere that pure cul- 

 tures have been introduced. In Denmark the method here 

 outlined has been adopted universally through the result of a 

 somewhat recent law passed in that country. Denmark suf- 

 fers from a very large percentage of tuberculosis among its 

 cattle, this disease having become so abundant as to be a 



