200 



Milk and Its Products 



sell,* in which a large number of samples of butter 

 were made from cream ripened by the use of B. 41, 

 and in the ordinary way, or " normally," and sub- 

 mitted to the judgment of several experts who were 

 ignorant of the process of manufacture, led to the 

 conclusion that the "Conn culture, B. 41, did not 

 improve the flavor of the separator butter ripened 

 for one day at a high temperature, or of that ripened 

 for a longer time at a lower temperature ; on the 

 contrary, the score of the fresh B. 41 butter by 

 the different judges was, in the majority of cases, 

 materially lower than that of normal butter. * * * 

 With separator butter in cold storage, that made with 

 B. 41 deteriorated less than did the normal butter. 

 When taken from storage there was but little differ- 

 ence in flavor between these two butters, although 

 the normal butter when fresh scored higher." 



The difference in the flavor of the two kinds of 

 butter when fresh, as indicated by the different 

 judges, is shown in the table: 



* Wisconsin Agricultural Experiment Station, Bulletin 48. 



