Bacteria and Butter Making. 137 



seeded with molds, and those forms of bacteria that are 

 always found in the air. The cream obtained in this 

 manner is likely to contain not only numerous bacteria, 

 but a great variety of forms, some of which undoubtedly 

 are the cause of the poor keeping qualities of butter 

 made from such cream. 



In the more modern method of gravity creaming, in 

 which the milk is placed in deep narrow cans kept in 

 cold water, the conditions are not favorable for the 

 growth of acid-forming bacteria. If the milk is pro- 

 duced under clean conditions, and is placed in cold wa- 

 ter at once, the bacterial content of the cream will be 

 lew, and it will be less likely to contain undesirable forms 

 than the cream which is obtained from the shallow pans. 



In separator cream the bacteria will be represented by 

 the kinds present in the milk at time of separation. If 

 this milk is quite old, the cream will contain large num- 

 bers of bacteria; if, however, early separation is made 

 and the milk is clean, the bacterial content of the cream 

 will be low. 



Types of butter. Butter may be divided into two 

 types acid or sour-cream, and sweet-cream, depending 

 upon whether the cream is allowed to undergo the acid 

 fermentation or not before it is churned. In southern 

 Europe, it is the custom to churn the cream as sweet as 

 possible, and the resulting product possesses only the 

 natural, or primary milk flavor. To one accustomed to 

 butter made from sour or ripened cream, this taste is 

 flat, and if the butter is free from salt, may remind one 

 of grease. Sweet-cream butter has a delicate flavor 

 when it is made from good milk, and the taste for it is 

 rapidly acquired. In some centers, as in Paris, the 

 market demands this type of butter quite exclusively. 



