138 UNIVERSITY OF WISCONSIN STUDIES 



concur in giving a fair share of credit to the yeast and mold 

 counts. 



The conditions of pasteurization that yield good results by 

 our test are considerably above the usual hygienic and board 

 of health requirements. Moreover, plating a whole c. c. of 

 butter gives a test one hundred times as exacting as plating 

 1/100 of a c. c. Pasteurized butter yielding a low yeast and 

 mold count therefore has a clean bill of health. If butter that 

 purports to be pasteurized contains hundreds of yeasts or 

 molds, we would hesitate to say that the pasteurization that 

 produced it fulfilled hygenic or commercial requirements. 

 Nor could we positively say that it is lawfully entitled to be 

 branded "Pasteurized butter". 



We cannot form even a conjecture of the meaning of large 

 or small numbers of yeasts and molds in raw butter. It 

 is not uncommon to find hundreds of yeasts and molds in 

 raw butter that enjoys the very best commercial reputation. 



Our investigations and observations cover approximately 

 153,000,000 pounds of creamery butter. 



