2O8 BACTERIA IN BUTTER. 



later, the growth of lactic bacteria and the consequent cessa- 

 tion of the growth of miscellaneous forms, it is quite evident 

 that no form of pure lactic bacteria culture could ever pro- 

 duce a normal ripening, especially if used in pasteurized 

 cream. To produce the normal ripening it would be neces- 

 sary to inoculate the cream in such a ,way that the miscel- 

 laneous bacteria should grow first and subsequently be re- 

 placed by the lactic germs. Such a commercial culture bac- 

 teriologists have not yet been able to obtain. Until, therefore, 

 bacteriologists have succeeded in furnishing a culture that 

 will do something besides produce lactic acid, we cannot 

 expect that the pure cultures of the market will ever give 

 a product which is equal in flavor to that developed by spon- 

 taneous ripening or perhaps by natural starters. 



The Use of Pasteurized Cream Compared with Unpasteur- 

 ized Cream. There is a difference of opinion as to whether 

 the better results are obtained by the use of starters in pas- 

 teurized or unpasteurized cream. This lack of uniformity of 

 opinion is partly a matter of locality. In experiments which 

 have been carried on in Europe the conclusion has been very 

 general that the butter produced from pasteurized cream 

 with the use of starters is superior to butter produced from 

 unpasteurized cream (203, 226, 228). The pasteurization 

 removes the bacteria which would produce many of the 

 butter " faults," and gives an opportunity for the starter to 

 produce its normal results. Tests that have been made in 

 America, however, do not seem to be so favorable to the 

 pasteurized cream. 



Comparative experiments (221) have shown that the 

 flavors produced by unpasteurized cream are commonly 

 somewhat stronger and, therefore, better adapted to the 

 American market than the milder flavors produced from pas- 

 teurized cream, for a reason not difficult to understand. 

 Unpasteurized cream is already impregnated with miscel- 

 laneous bacteria which are sure to grow and develop fla- 



