2l6 BACTERIA IN BUTTER. 



Butter can also be most easily protected from this change by 

 the use of lo.w temperatures and by keeping in the dark. It 

 is also a fact of practical importance to remember that the 

 presence of salt delays, or may even prevent rancidity. 

 These conclusions have all been reached empirically from 

 entirely independent sources. 



BACTERIA IN OLEOMARGARIN PRODUCTS. 



The relation of bacteria to the oleomargarin products 

 belongs to our general subject, for, although they are made to 

 a great extent of other materials, most of the modern oleo 

 products contain considerable milk. Oleo products are manu- 

 factured chiefly from stearin, lard, cotton-seed oil and other 

 oils. These are melted, mixed together in proper proportions, 

 usually colored by annatto, and then drawn into cold brine 

 which hardens the fats at once into a product that has a 

 great resemblance to butter. The material is then worked 

 and treated like butter, and the result is an article which has 

 taken the place of butter, and been, to a very large extent, 

 sold as butter. The material is a wholesome food product 

 and nothing could be said against it if it were only used under 

 its own name. But the fact that it has to such a very great 

 extent masqueraded under the name of butter, has given rise 

 to the agitation and the laws against its manufacture and 

 sale. 



Although the oleo products thus made resemble butter in 

 appearance, they do not resemble it in odor or flavor. 

 In oleo factories different devices are adopted for modifying 

 the flavor of the products so as to make them resemble, as 

 closely as possible, the particular kind of butter which the 

 manufacturer attempts to imitate. The method of impart- 

 ing the flavors desired is quite varied. It is sometimes done 

 by mixing with the fats a certain quantity of a butter with 

 a tolerably high, strong flavor ; but the more common method 

 is by a process which makes use of exactly the same factors 



