Bacteria and Butter- Making. 151 



preparation of culture butter especially for export trade. 

 In some cases this work has borne fruitage, 1 but in general 

 the flavor of butter made from pasteurized cream is not as 

 " high " and " quick " as that made in the other way, and 

 therefore it does not meet this desired requisite of the 

 American market. The mild, clean flavor which charac- 

 terizes culture butter is particularly desired by the English 

 market, to which the bulk of the Danish butter goes. Con- 

 siderable " pasteurized " or "culture" butter has been ex- 

 ported from Australia 2 and New Zealand to England and 

 it is said that the system is gaining ground slowly. 



Where the market demands are satisfied with the quality 

 of butter that can best be made by this system, the method 

 is undoubtedly destined to be adopted more and more gen- 

 erally, as the uniformity of product obtained is a great ad- 

 vantage. The system entails considerable labor and some 

 expense, and the question as to its more general adoption 

 will be determined by the advantages gained. 



Propagation of starters for cream-ripening:. The prepa- 

 ration- and propagation of a starter for cream-ripening is a 

 process involving considerable bacteriological knowledge, 

 whether the starter is of domestic origin or prepared from 

 a pure-culture ferment. In any event, it is necessary that 

 the starter should be handled in a way so as to prevent the 

 introduction of foreign bacteria as far as possible. The 

 following points should be kept in mind in manipulating 

 the starter: 



1. If a pure-culture ferment is used, see that it is fresh 

 and that the seal has not been disturbed. 



1 Some of the larger western creamery syndicates are pasteurizing a large 

 part of the cream they receive. 



2 Cherry, Farm and Home, Aug., 1900. 



