136 



MILK 



[vn 



lower than that of genuine butter fat. The following 

 diagram illustrates the appearance of margarine 

 under the microscope (see Fig. 21). 



FIG. 21. OLEOMARGARINE. Magnified 350 diameters. (Bell.) 



APPENDIX 



Conn points out that an objection to the pure cultures at present 

 in use on the Continent is the fact that they consist of acid-pro- 

 ducing bacteria, and that when added to cream containing lactic 

 ferments they unduly hasten fermentation. The result is that 

 cream, before being treated with them, has to be pasteurised. This 

 is objectionable, since it imparts to the butter a "cooked" flavour. 

 He claims that by the use of an organism, which he calls Bacillus 

 No. 41, this is obviated. His bacteria, instead of hastening the 

 souring of the cream, actually retards it, so that it is not necessary 

 to pasteurise the cream before adding it. 



