PASTEURIZED VS. UNPASTEURIZED CREAM. 2OQ 



vors. The simple addition to the cream of lactic organisms 

 will, in a few hours, check the growth of these bacteria, but 

 it will not do so immediately, and during these few hours 

 the flavoring products may develop to a considerable extent. 

 Pasteurization of such cream kills the bacteria at the outset, 

 so that the ripening which subsequently took place would be 

 due to the action of the culture (lactic) organisms alone, 

 and these do not produce high flavors. 



For these various reasons the method of using starters 

 for controlling the cream ripening, without the use of pas- 

 teurization, has been more readily adopted in America than 

 their use with pasteurization, and, indeed, with certain modi- 

 fications, is very widely adopted by butter-makers who have 

 a desire to make a high quality product. The experimental 

 tests of the comparative value of the butter made from pas- 

 teurized and unpasteurized cream have been borne out in the 

 general experience of dairying. The pasteurization of the 

 cream does not seem to produce an improvement in flavor, 

 at least for the American market, and butter made from un- 

 pasteurized cream with a starter is certainly not inferior, and 

 perhaps on the whole a trifle superior to the butter made 

 from the same cream pasteurized and subsequently treated 

 in the same manner. For butter designed for export this does 

 not hold. The European public wants a milder flavor than 

 our markets demand and if an American butter-maker wishes 

 to make butter to be exported the best plan is to pasteurize 

 the cream and then inoculate it with 10% of a lactic starter. 



GENERAL SUMMARY OF THE VALUE OF STARTERS. 



The ripening of cream is the factor in butter-making 

 which most closely concerns the butter flavors. If not con- 

 trolled, this ripening, although commonly successful, shows 

 irregularities which frequently injure the quality of the 

 butter. If the butter-maker could regulate the condition of 

 each dairy he might be able to depend upon obtaining a 



