2IO PRACTICAL DAIRY BACTERIOLOGY 



of bacteria originally in the cream. If the starter added in this 

 way is to have any effect, it must be added in sufficient quantity 

 to overcome the deleterious action of any bacteria that may 

 chance to be present. In practice, however, it is found that the 

 use of starters in this way is of value and, in most cases, there 

 is a noticeable improvement in butter made from cream thus 

 ripened. The results, however, are not absolutely uniform, and 

 even with the use of a large amount of starter, it will some- 

 times happen that the bacteria present in the cream will have 

 more influence than those of the starter, and the butter will 

 suffer. In this country, however, this method of using starters 

 is becoming very widely adopted, and most of the creameries 

 that make use of starters at all use them by the method just 

 described. The use of starters in unpasteurized cream was first 

 begun in this country and has been adopted more widely here 

 than elsewhere. 



In Pasteurized Cream. Clearly, if it is possible by a simple 

 method to destroy the bacteria already present in cream before 

 the addition of a starter, we might expect the starter itself to 

 have a more uniform and more pronounced effect. This can 

 easily be accomplished by pasteurization, which, as we have 

 already noticed, destroys a large proportion of the bacteria in 

 milk. This method of using starters was first devised and 

 adopted in Denmark before the method mentioned in the last 

 paragraph was used in the United States. 1 It is the only logical 

 method of their use. The pasteurizing of cream is simple and 

 not very expensive, and inasmuch as it produces a medium 

 largely free from bacteria, it is to be recommended. The use 

 of starters in pasteurized cream has become practically universal 

 in Denmark and some of the other countries of Northern 

 Europe. 2 There are two reasons for this: i. A higher and more 



1 Storch. Milchztg., p. 304, 1890. 

 2 Steiner. Milchztg., p. 401, 1901. 



Marcas. Rev. Gen. d'Lait, I., p. 413, 1902. 



Dean. Ann. Rep. Ind. State Dairy Ass'n, 1903. 



