BUTTER MAKING 55 



the cream is not a favorable food for the lactic acid 

 bacteria. Fig. 31. 



BTTTTEH MAKING 



Butter is usually made from sour or "ripened" 

 cream and this ripening is the work of bacteria. The Butter 

 bacteria which cause the ripening are of different 

 species, which grow best at different times and under 

 different conditions. As the re- 

 sult of their growth are pro- 

 duced many different odors or 

 flavors in the cream and the 

 butter. Those that make the 

 most desirable flavor, aroma or 

 taste flourish best in May or Fi ^ hie f G i4 

 June in this part of our country. an \er dor <Afte 

 Therefore, butter made from 



cream ripened by these bacteria has the qualities which 

 have made "June butter" a synonym for the best. 

 Figs. 32 and 33. 



Conditions over which the housewife has little con- 

 trol may interfere with the products. If the weather 

 be warm and moist, the cream and butter need dif- 

 ferent care than when the temperature is low, the air 

 dry or the climate equable. She therefore tries to 

 produce an artificial climate by putting her cream and 

 churn in a cold room and the butter in the refrig- 

 erator. 



