Bacteria and Butter- Making. 147 



paid to the carrying out of the details. In the hands of 

 the better operators, the differences in flavor of butter 

 made with a culture or a natural starter are not marked, 1 

 but in the hands of those who fail to make a good product 

 under ordinary conditions, an improvement is often se- 

 cured where a commercial culture is used. 



Pasteurization as applied to butter-making:. This pro- 

 cess, as applied to butter making, is often confounded with 

 the treatment of milk and cream for direct consumption. 

 It is unfortunate that the same term is used in connection 

 with the two methods, for they have but little in common 

 except in the use of heat to destroy the germ life of the 

 milk. In pasteurizing cream for butter-making, it is not 

 necessary to observe the stringent precautions that are to 

 be noted in the preservation of milk; for the addition of a 

 rapidly developing starter controls at once the fermenta- 

 tive changes that subsequently occur. Then again, the 

 physical requirement as to the production of a cooked taste 

 is not so stringent in butter-making. While a cooked 

 taste is imparted to milk or even cream at about 158 P F. r 

 it is possible to make butter that shows no permanent 

 cooked taste from cream that has been raised as high as 

 185 or even 195 F. This is due to the fact that the fat 

 does not readily take up those substances that give to 

 scalded milk its peculiar flavor. 



Unless care is taken in the manipulation of the heated 

 cream, the grain or body of the butter may be injured. 

 This tendency can be overcome if the ripened cream is 



i At the National Creamery Buttermakers 1 Association lor 1901, 193 out of 240 

 exhibitors used starters. Of those that employed starters, nearly one-half used 

 commercial cultures. There was practically no difference in the average score 

 of the two classes of starters, but those using starters ranked nearly two points 

 higher in flavor than those that did not. 



