YEASTS AND OIDIA IN PASTEURIZED BUTTER 



137 



creameries that have the best commercial reputation for their 

 butter also have the lowest yeast and mold counts. We must 

 acknowledge that in this case good all around methods con- 

 tribute to both results. At the plant where we made our 

 original study we have observations 011 a large part of its 

 stored make of 1912. Twenty-five per cent of this kept poorly. 



No. 1 RolTlng Vat 



Aoldiflars 1.050.000.000 



Putrfirs Count failed 

 Yeasts 30.000 



Voids 30.000 



Total 



1.050.060.000 



No. 4 First Cream out 



Wo. 2 Pasteurizer 



Aoidlflers 

 Putrafiers 

 Yasta 

 Molds 



Neutral 

 Total 



None 



Count failed 



None 



Hone 



1.000 



1.000 



Yessta 

 Voids 



Hone 



None 



.Uo. 5 Last Ore 



Yeasts 

 Molds 



None 

 Hone 



Yeasts Kone 

 V.olds None 



No. 6 Starter 



Ko. 8 Churn (oream) 



Yeaets 

 Molds 



2 

 Hone 



Ho. 3 Butter 



Yeasts 

 Molds 



Hone 

 Kone 



Efficiency of pasteurization 99.991 



Acidifiers 

 Putrefiers 

 Yeasts 

 Molds 



Total 



20 . 000 



Count failed 

 2 



1 



20.003 



Fig. 3. Bacteriological Survey of the Creamery, May 15, 31)17. By P. W. 



Bouska. 



The commercial storage referred to above is another case and 

 there 43 per cent of the butter did not keep. In 1915 at the 

 original plant 1.75 per cent of the storage spoiled. But in 

 1916 only 1/15 of one per cent did not keep. During this 

 time big improvements in every facility that affects keeping 

 quality were made. There is no way of ascertaining how much 

 credit for keeping quality should be awarded to each facility. 

 All men in any way associated with the making of this butter 



